Hello Ladies,
Well, I'm still here and I have a question. On Thurs. I did PS -Biceps/Back. I loaded up on the weights and had a good workout. I expected to be sore the next day but wasn't. However, the 2nd day I was mildly sore and by the 3rd day I was really sore! How come??
Also, I've been asked for a sample recipe that is vegetarian so here's one. If anyone wants more let me know.
Garth
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Moroccan Couscous
1 medium onion, julienned
1 Tbs. vegetable stock
3 cups vegetable stock
2 carrots, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 sweet potato, julienned
1 can chickpeas, drained
1 15 oz. can tomato sauce
1/4 tsp. turmeric
1 pinch curry powder
1 pinch saffron
2 cups couscous
Cut all the vegetables into strips.
In large saucepan, saute onion until lightly browned. Add vegetable stock and bring to a boil. Transfer to a large pot and add the carrots and sweet potato. Simmer for 15 minutes.
Lower the heat and add zucchini and peppers. Cook for 20 minutes. Add chickpeas, tomato sauce, and spices. Cook until heated through.
In a seperate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover and remove from heat. Let it stand for 5 to 7 minutes. Fluff with a fork and serve with the vegetable mixture on top.
Well, I'm still here and I have a question. On Thurs. I did PS -Biceps/Back. I loaded up on the weights and had a good workout. I expected to be sore the next day but wasn't. However, the 2nd day I was mildly sore and by the 3rd day I was really sore! How come??
Also, I've been asked for a sample recipe that is vegetarian so here's one. If anyone wants more let me know.
Garth
===========================
Moroccan Couscous
1 medium onion, julienned
1 Tbs. vegetable stock
3 cups vegetable stock
2 carrots, julienned
1 zucchini, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 sweet potato, julienned
1 can chickpeas, drained
1 15 oz. can tomato sauce
1/4 tsp. turmeric
1 pinch curry powder
1 pinch saffron
2 cups couscous
Cut all the vegetables into strips.
In large saucepan, saute onion until lightly browned. Add vegetable stock and bring to a boil. Transfer to a large pot and add the carrots and sweet potato. Simmer for 15 minutes.
Lower the heat and add zucchini and peppers. Cook for 20 minutes. Add chickpeas, tomato sauce, and spices. Cook until heated through.
In a seperate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover and remove from heat. Let it stand for 5 to 7 minutes. Fluff with a fork and serve with the vegetable mixture on top.
