So, I'm pretty much the laziest blogger, and even though I made lots of big promises about posting my fit test results, this did not happen at all. This delay may have continued indefinitely if I hadn't eaten the BEST dinner and decided it absolutely needed to be shared on here.
But, first things first. Lets talk about my fit test results:
I think I had a decent increase in my Fit Test 2 results, I'm pretty happy with them. I still took a break in between the globe jumps and the suicide jumps but I didn't need one between the suicide jumps and push-up jacks this time.
My scores did also increase for Fit Test 3, but juuuust barely. I really felt like I was struggling to get through the last few reps, and I'm pretty sure that I only improved because I looked at my Test 2 results for each move beforehand and was actively trying to beat them. I didn't take any breaks during this test, but I do feel like my form on the low plank obliques was pretty bad. Hopefully by the time I get to Fit Test 4 I'll be able to do a little better.
So far, I've completed the first 2 days of Month 2. Even though my third fit test was a little lackluster (in my opinion) I do feel like I'm making good progress. Based on what I remembered from the last time I did this workout I had been kind of dreading the first day of Month 2, but it actually wasn't as bad as I remembered it being -- hopefully this means I'm stronger this time around! I definitely still have to take breaks, but I don't think I'm taking too many breaks or not working hard enough. Also, my arms and butt are sore today, which lets me know that I'm actually doing something :).
Anyway! On to the good stuff: shakshuka.
Shakshuka is a dish involving eggs cooked over a tomato-based sauce. I've seen a couple of different variations around the blogosphere, but never actually made it until a found this potato and sausage version on Katie at the Kitchen Door. Let me just tell you, it was the bomb (as well as being really fun to say).
Potato and Sausage Shakshuka
Adapted slightly from Katie at the Kitchen Door, via Greatist
Serves 4
Ingredients
2 T olive oil
1 large onion, chopped
1 T (about 6 large cloves) minced garlic (I didn't actually measure this, I just threw in a spoonful)
1/2 lb (3 or 4) small thin-skinned potatoes, thinly sliced
1/2 lb (about 2 links) Italian chicken sausage (I use hot or mild based on what Whole Foods has that day)
1 T ras al hanout (I found this Middle-Eastern spice blend at Whole Foods, but if you're ambitious you can make it yourself)
Salt
1 28 oz can crushed tomatoes
1 1//2 t chipotle chili powder (The original recipe suggests 1 T but I cut it waaaay down and still thought it was spicy. Fee free to add more if you'd like)
4 eggs
Heat the oil in a skillet over medium heat. Add the onions and cook until soft, then add the garlic and cook for another minute or two, until fragrant.
Squeeze the sausage from the casings and add to the pan. Chop it up with a spatula and let it brown for about 3 or 4 minutes.
Add sliced potatoes, ras al hanout, and a sprinkle of salt. Stir to mix in the spices, and then let the potatoes cook for 10 to 15 minutes, flipping occasionally, until they start to soften.
Add crushed tomatoes and chili powder to the pan and simmer until potatoes are fully cooked and yield easily to a fork.
Make four wells in the tomato sauce, and crack an egg into each depression.
Cover the pan and let the eggs cook until set to your liking (The original recipe says to cook until the whites are set and the yolks are still runny, but I stop paying attention and overcook them every time. It's still delicious with fully set eggs, though.)
Eat! Enjoy! Talk loudly about how awesome you are at making dinner (I sure did)! Freeze the leftovers if you think you won't eat them within the next two days....but you will.
My scores did also increase for Fit Test 3, but juuuust barely. I really felt like I was struggling to get through the last few reps, and I'm pretty sure that I only improved because I looked at my Test 2 results for each move beforehand and was actively trying to beat them. I didn't take any breaks during this test, but I do feel like my form on the low plank obliques was pretty bad. Hopefully by the time I get to Fit Test 4 I'll be able to do a little better.
So far, I've completed the first 2 days of Month 2. Even though my third fit test was a little lackluster (in my opinion) I do feel like I'm making good progress. Based on what I remembered from the last time I did this workout I had been kind of dreading the first day of Month 2, but it actually wasn't as bad as I remembered it being -- hopefully this means I'm stronger this time around! I definitely still have to take breaks, but I don't think I'm taking too many breaks or not working hard enough. Also, my arms and butt are sore today, which lets me know that I'm actually doing something :).
Anyway! On to the good stuff: shakshuka.
Shakshuka is a dish involving eggs cooked over a tomato-based sauce. I've seen a couple of different variations around the blogosphere, but never actually made it until a found this potato and sausage version on Katie at the Kitchen Door. Let me just tell you, it was the bomb (as well as being really fun to say).
Potato and Sausage Shakshuka
Adapted slightly from Katie at the Kitchen Door, via Greatist
Serves 4
Ingredients
2 T olive oil
1 large onion, chopped
1 T (about 6 large cloves) minced garlic (I didn't actually measure this, I just threw in a spoonful)
1/2 lb (3 or 4) small thin-skinned potatoes, thinly sliced
1/2 lb (about 2 links) Italian chicken sausage (I use hot or mild based on what Whole Foods has that day)
1 T ras al hanout (I found this Middle-Eastern spice blend at Whole Foods, but if you're ambitious you can make it yourself)
Salt
1 28 oz can crushed tomatoes
1 1//2 t chipotle chili powder (The original recipe suggests 1 T but I cut it waaaay down and still thought it was spicy. Fee free to add more if you'd like)
4 eggs
Heat the oil in a skillet over medium heat. Add the onions and cook until soft, then add the garlic and cook for another minute or two, until fragrant.
Squeeze the sausage from the casings and add to the pan. Chop it up with a spatula and let it brown for about 3 or 4 minutes.
Add sliced potatoes, ras al hanout, and a sprinkle of salt. Stir to mix in the spices, and then let the potatoes cook for 10 to 15 minutes, flipping occasionally, until they start to soften.
Add crushed tomatoes and chili powder to the pan and simmer until potatoes are fully cooked and yield easily to a fork.
Make four wells in the tomato sauce, and crack an egg into each depression.
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| I just realized how terrible this picture is, sorry... |
Cover the pan and let the eggs cook until set to your liking (The original recipe says to cook until the whites are set and the yolks are still runny, but I stop paying attention and overcook them every time. It's still delicious with fully set eggs, though.)
Eat! Enjoy! Talk loudly about how awesome you are at making dinner (I sure did)! Freeze the leftovers if you think you won't eat them within the next two days....but you will.
