Okay, so the whole family is making changes and better choices.  After a day of school, I came home this afternoon to badger Elizabeth into changing clothes for her workout.  We didn’t go to the gym at all last week.  I haven’t really worked out in about a month.  First I was sick and the then holidays happened.  Elizabeth’s trainer, Skeet, was glad to see her and put her to work.  She was exhausted when they finished!

I was worried that I wouldn’t be able to ride the bike for very long since I hadn’t been in a while, but I was pleasantly surprised that I still rode for the same amount of time.  I was exhausted!

Michael works out every morning at the gym.  Tonight he started a new class that the gym owner started.  The owner, Don, is well-known for his strength and conditioning camps during the summer.  Local junior high, high school, and college athletes come knowing that Don will improve their performance.  The new class is a strength and conditioning camp for older guys.  Michael went and came home exhausted!

Christopher joined the power lifting team at school and started working out with the team yesterday.  They practice for about three hours every day.  When I picked him up, he was drenched with sweat and exhausted!

So basically, all of us are whipped this evening!

I got home with Elizabeth and Christopher  and started dinner.  These yummy bowlfuls are packed full of protein and flavor.  I sent a picture and a list of the ingredients to Elizabeth’s trainer and this dish is even Skeet-approved!

Power Protein Bowls

  • 2 pounds of lean ground turkey
  • 2 cups of chopped onion
  • 1 cup of shredded carrots
  • 1 red bell pepper, chopped
  • 16 ounces of sliced cremini mushrooms
  • 2 tablespoons of balsamic vinegar
  • 2 cups of cooked quinoa
  • fresh spinach leaves

In a small saucepan, cook quinoa according to package directions.  I used a cup of raw quinoa, 2 cups of water, 1 teaspoon of salt, and a drizzle of sesame seed oil.

While the quinoa cooks, in a large skillet, brown the turkey with the onions, carrots, and bell pepper over high heat.  Once the meat is browned and the vegetables are cooked, continue to cook until all moisture is cooked out.  Pour the mixture into a bowl.  In the same skillet, drizzle 2-3 tablespoons of olive oil and add the sliced mushrooms and a teaspoon of salt.  Cook over medium high heat for 5-6 minutes until mushrooms soften and change color.  Add the balsamic vinegar and cook for another 5 minutes until vinegar evaporates.

Add the meat mixture back into the skillet and stir to incorporate.  Stir in quinoa.

Line bowls with spinach leaves and top with a healthy serving of the meat mixture.

Well Duh #1:  This recipe makes 8 servings.  Each serving is 291 calories with 11 grams of fat and 24 grams of protein.

Well Duh #2:  I promise I’m not going to start adding quinoa to everything I make.  I realize that this is the second recipe I’ve posted recently that includes quinoa.  The day I post about quinoa cheesecake, you have my permission to smack me.  Really.

Well Duh #3:  This took 20 minutes from start to finish.

We were all exhausted and starving by the time we ate, so we would probably have eaten dirt and cream cheese sandwiches.  Thankfully, we didn’t have to.  We had a protein-packed, delicious and filling meal!

And now, everybody except me is konked out in bed and sound asleep.  I’m headed that way soon!