Thursday Feb 4th 2021

Workout:

Level 1=3 Sets     Level 2= 5 Sets     Level  3= 7 Sets

  • 10 Squats
  • 10 March Steps
  • 20 High Knees
  • 10 Reverse Lunges
  • 10 March Steps
  • 20 High Knees
  • 10 Calf Raises
  • 10 March Steps
  • 20 High Knees

Meal: Sriracha Meatball Hoagies

Ingredients

Yeilds 4

  • 1/2 c seasoned rice vinegar
  • 1/2 medium jicama, peeled and cut into small strips
  • 1/2 c. shredded carrots
  • 1/4 c. packed fresh mint leaves
  • 3 cloves garlic
  • 1 medium shallot, chopped
  • 1 stalk lemongrass, tough outer layer discarded, sliced
  • 1 1/2 tbsp. fish sauce
  • 1 lb. ground pork
  • 1 tbsp. Sriracha hot sauce, plus more for serving
  • Sriracha Mayo
  • 4 (4″ long) soft hoagie or sub rolls, split and lightly toasted
  • Cilantro sprigs, for garnish
  • Thinly sliced jalapeño chiles, for garnish

Instructions

  1. In a 2-quart saucepot, heat vinegar and 1⁄4 cup water to simmering on medium. Remove from heat; add jicama and carrots. Let vegetable mixture cool completely.
  2. Meanwhile, heat grill on medium. In food processor, pulse mint, garlic, shallot, lemongrass and fish sauce until finely chopped, stopping and scraping occasionally. Transfer to a medium bowl along with pork and 1 tablespoon Sriracha; mix just until well combined. Divide and shape into 16 meatballs. Grill, covered, 10 to 12 minutes or until cooked through, turning occasionally.
  3. While meatballs cook, spread Sriracha Mayo on insides of rolls. Drain jicama and carrots; add to rolls along with meatballs, cilantro and jalapeños.