January Challenge: Recipes & Workouts from Week 2 of #Barre3Challenge

January Challenge: Recipes & Workouts from Week 2 of #Barre3Challenge

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Woo! Week 2 of the Barre 3 challenge is done. And it was a CHALLENGE. This week was a pretty busy week with meetings and shows and all sorts of other craziness to attend. I think I was home to make dinner one day this week. And while I tried to make those healthy choices on the go, or grab what I could from my fridge before I went running out the door, I definitely had my fair share of bad decisions. But, I did get all of my workouts in in, despite the fact that there was an issue with my Barre3 account. I just switched on over to some other online videos that are simliar until I can get that figured out! Here’s a little breakdown of what I did and ate this week.

Week 2 Workouts 

Monday – Barre3 Studio Body – Total Body Workout

Wednesday – Barre Twist – Core/Upper Arm Focus &

Saturday – Blogilates January Calendar: 

Sunday – Blogilates January Calendar

I also found out that Barre3 is opening a NEW Nashville location in Paddock Place. This works out perfectly for me because it’s on my way to and from work. They’re being generous and offering a free class for their first week open. You can check that out here.

Week 2 Yummy Recipes!

LEMON GARLIC CHICKEN BAKE WITH RED POTATOES

(Thanks @KerbieGirl on Twitter!)

INGREDIENTS
6 tablespoons olive oil
3 lemons, 1 thinly sliced, 2 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 heads of Broccoli (or veggie of your choice)
8 small red potatoes, quartered (or even cubed)
4 chicken breasts

DIRECTIONS
Preheat oven to 400°F (180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.

Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, veggies and potatoes and toss to coat.

Pour this mix into the pan and spread around evenly. Pour any of the leftover marinade in the bowl on top of the chicken directly.

Roast for 50 minutes or until cooked through. Serve warm.

 

SLOW COOKER QUINOA, SWEET POTATO, & BLACK BEAN VEGGIE CHILI image1

From Kitchen Treaty via Real Food Whole Life

  • This is super filling and incredibly delicious.
  • I didn’t have jalapeno peppers so I swapped it for poblano pepper, which I did happen to have on hand from a recipe last week.
  • Add a little avocado and it makes it JUST that much more tasty.

Got a recipe that you’re loving? I’m always on the look out for new things to cook and try, feel free to leave it in the comments or tweet it to me, @JukeboxMixtape!

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