Oh man. I got my butt kicked. I have been spinning for three years but the class I took today totally wiped me out. It was the most challenging and difficult hour on a bike. It was even harder than the first spin class I ever took. I loved it.
I’m going to be sore. I’m going to be immobile tomorrow. I can already feel it.
Every great work out cannot be followed up with an “excused feast.” Unlike budgets, a deficit in calories is something you shouldn’t balance out. I enjoy the sweat and the feeling of accomplishment after a good work out. I don’t need to treat myself with a cookie afterwards; that’s what weekends are for. Moderation is key. That’s what I stick to.
While I could make some buttermilk fried chicken for dinner, I’ve decided to go healthy with this dish. I used my favorite salad dressing to flavor the haricots verts. I love Makoto’s Ginger Salad Dressing. (Note: I am not getting compensated for this post. I just really love their products.) I am so happy that many more markets are selling this dressing. I love the balance of ginger, garlic and onions. It adds an addicting punch that will make you love your vegetables. The runny poached egg doesn’t hurt either.
I think I’ll stick to yoga tomorrow morning.
Haricots Verts with Poached Egg and Ginger Dressing
Yield: serves 2
- 12 oz haricot verts, trimmed
- 1 tsp distilled white vinegar
- 2 eggs
- 2 Tbsp ginger dressing, or dressing of your choice
- kosher salt and fresh ground black pepper, to season
- In a medium pot, bring salted water to a boil. Cook haricot verts for 4-6 minutes uncovered, until tender yet still crisp. Drain water and transfer cooked haricot verts to a bowl of ice water to stop cooking. Drain water and dry hericot verts. Make sure vegetable is dry in order for dressing to adhere. Toss with 2 Tbsp of ginger dressing. Set aside.
- In a sauce pot, add 2-3 inches of water. Add vinegar and bring to a boil. Crack eggs into separate small bowls. Once water is boiling, gently sliding eggs into the water.
- Poach eggs at a low simmer for 2-4 minutes until whites are firm and yolks are still soft and runny. Remove from water using a slotted spoon. Transfer eggs to a paper towel lined plate. Season with salt and pepper.
- Serve poached egg on top of a bed of dressed haricot verts. Drizzle with more dressing if desired.