Debbie got down - Friday's WOD
- 70 Burpees
- 60 Sit-ups
- 50 Kettlebell Swings
- 40 Pull-ups
- 30 Hand Stand Push Ups
Again, I tried to find a spot next to one of our fittest girls (Sara) so that she could help me stay on pace. Sara is like the Energizer Bunny and just powers through every workout, so I always find myself glancing in her direction or checking her time. I am not a very competitive person, so I have to force myself to keep moving despite the feeling of impending doom that overwhelms me during some of these crazy WODs.
I was stoked to get through all of the pull-ups without a band and to get mini/modified handstand pushups.
Dinner times two!
A standard for me is to grill or bake extra chicken breast and use the extras throughout the week. After they are cooked, I let them cool, shred them up, and put them in a tuppie for salads, sandwhiches, or protein for rice/pasta/quinoa and veggies. Make sure you get the extra meat in the fridge within an hour and eat them within 2-3 days. Ryan is super nervous about food safety so I have to be on top of my game, otherwise I am making a different meal!
I am trying to cut out a lot of the refined carbs from my diet so this time I made Mini Meatloaves and Meatballs and zucchini with tomato sauce. (Because this is not my full-time job I do not have any of these recipes typed up, but I promise to try and include some as I go along.)
For my meatloaf I usually use really lean meat (this time it was lean ground beef and ground turkey breast) so its cruicial to add stuff to it to add back some moisture. I do not have a recipe I follow, I just add what ever we have in the fridge but some of the staples include: onion, celery, garlic, Worcestershire Sauce, eggs, garlic salt, Worcestershire pepper (I use this on everything), italian seasoning, and maybe some ketchup. Mix everything together, but do not overwork it cause it will get tough. I make them into small mini loaves so that they cook faster than a big ol' loaf. Bake at 350 degrees for 20 minutes or so. The time will vary depending on your oven and the size of your loaves. Again, because Ryan is a nervous nelly about food safety, I always cut one open to double check that they are done.
After I made the three mini loaves, I made the rest into meat balls to have at another time. I started sautéing them in a large pan with olive oil, rolling them around to make sure all the sides are brown. This takes a good 10 minutes on medium heat, then I put the lid on for another 5 minutes to make sure the insides are good to go.
For the zucchini, I sliced them up really thin, cut up some mushrooms, and got out a can of diced tomatoes. I sautéed some garlic in olive oil and then the mushrooms, then I sautéed the zucchini (I only have one large pan and the meatballs were in it so I had to do the side dish in steps). Once the meatballs were done, I put them aside to cool, and threw the mushrooms, zucchini, and can of tomatoes in the big pan and mixed them all together. Feel free to add any spices that you like, just use salt sparingly.
Also, if you can learn to clean as you cook, it will become instantly more enjoyable. No one like to do dishes, especially after you have slaved away for 20 whole minutes making dinner!
Buy a cookbook or find a website that has healthy recipes (I like Eating Well) and invite a friend over to help. You will never learn if you do not start somewhere!
Boating with Buds
Saturday morning we got up bright and early to meet our friends Stephen (not Stevie) and Michelle to go out on the boat. We had a blast so I will leave you with some photos of our time on the water!!