Apparently me and a few of my fellow blogger lady friends all had a hankerin’ for Thai food this past weekend, as I keep seeing it as a reoccurring theme this week. Which tells me two things: Thai food is really as amazing as I believe it is and my theory that awesome people will always be drawn to one another is correct.
Speaking of awesome and theories, I went to my first Pilates class yesterday, in like, 3 years. In theory, I thought this class would be awesome.
Oh how wrong I was. A few scissor kicks and corkscrews later, I was huffing and puffing and regretting that cookie that I so casually shoved into my gullet at 4pm. This brought an entirely new meaning to “tossing your cookies”. I literally thought I was going to puke after 10 minutes. Like, why do they make you do so many horrible ab exercises?? And on top of the burning sensation pulsating through my abdomen, there were no less than 22 pairs of feet, flailing around at all times. At one point my toes touched someones leg, and I briefly held hands with the instructor. It was highly uncomfortable on all accounts.
I then tried to put in a measly 20 minutes on the elliptical, ended up switching over to this other crazy machine that is kind of like an elliptical but on crack, and put in a sweaty cardio session and high-tailed it out of there. I don’t know what kind of funk I’m in this week, but I am just not feeling the gym. I think the beautiful weather and long walks/runs with the pup have officially spoiled me. Anyways, by the time I got home, I was famished and needed something quick and easy. And preferably not involving using any movement below the chest. I needed to use up some carrots and had some farro just begging to be broken out. Also, bonus points if it includes sriracha.
Spicy Thai Peanut Stir Fry (with Farro)
Cook time: About 20 minutes
1 cup farro, prepared according to package
1 T olive oil
3 carrots, shredded
1/2 cup edamame beans
1 cup frozen mixed stir-fry veggies
For the sauce:
1/4 cup smooth peanut butter
1/4 cup low-sodium soy sauce
1-2 T rice vinegar
3 T sriracha (less if you desire less spicy)
Directions: Cook farro according to packaging (usually takes about 12-14 minutes), drain and set aside. In a large pan, heat oil over med-high heat and add veggies. Cover and cook for about 10 minutes, or until softened. Meanwhile, combine all ingredients for peanut sauce in a large bowl and whisk until combined. Once veggies are fully cooked, add farro and peanut sauce, and stir to combine.
So I guess you could say I learned a few things yesterday. Clearly, my core is not quite up to par. But then again I could have told you that after tying to squeeze into some magenta stretchy jeans at Target last week. And secondly, and most importantly, I would lick spicy Thai peanut sauce off of the bottom of a hooker’s boot if you asked me to. Class dismissed.