We have completed three full weeks of T25 Beta and my honest reaction is that I truly hate Speed 2.0, especially when it is combined with any of the other workouts.
During these last few weeks, I was sort of injury prone. My left glute/lower back kept seizing up. I would try to pick up Dylan or just be sitting down and feeding her and a sharp pain would just run up my side. I ended up modifying a lot because of this. So the half tuck jumps were nixed and I replaced a few workouts with yoga.
That being said, I really liked that I was doing more weight and body weight exercises. The Rip’t Circuit and Upper Focus were a nice mix of core and duh arms. I didn’t burn as many calories during these workouts, especially Dynamic Core and Upper Focus because you are working more on your core.
Moves that I just never felt it IN my core: Twisting T-Lunge, X-Lunge, and Shuffle Sprint Kick. I could have been doing them wrong, but I swear I was tucking my hips under and contracting my core at all times.
Moves that I loved to hate: Air Plank Burpees, Air Plank Burpees (one leg), Shuffle Burpees and Plank Walk Squat Pyramids. Obviously there is a pattern to these moves. I love burpees…because they are the worst.
Moves that I just flat out hate: Split Lunge Agility, Out +Out Turn, and Zigzag Hop. Anything that makes me moves side to side pretty much kills me. I don’t know if I need different shoes (I probably do) or its just the way my body works.
We’ve decided to start Gamma early, which means this week we are incorporating Gamma workouts into our Beta. This of course means that Friday’s double sounds horrific since it would be Speed 3.0 and Rip’t Up. eeeeee
So I was all excited about my big weight milestone, which was a huge deal, but I still wasn’t happy with how I looked in my clothes. Not to mention that I attempted to put on a bathing suit and let me just say I am really glad it was just to sit in our backyard and take Dylan into the awesome kiddie pool Josh bought her.
I know my body just responds better to workouts with weights, so it doesn’t entirely surprise me that after a month of strictly cardio with some body weight exercises that I haven’t bounced back. Also there is that whole I just had a baby two months ago thing. I know. I know.
The other thing is that after four weeks of 25 minute workouts I am pretty sure I need longer workouts. From the beginning I was doing back-to-back workouts on Friday and getting through them as long as Little Miss cooperated. I just don’t know that I have time to get more than 25 minutes in. Her attention span is short…meaning I have to entertain her and I don’t really feel that comfortable jump squatting with her in my arms. She does think the jumping is hilarious.
I am also slightly bored. My workouts have always been pretty varied. Running one day, pilates, yoga, workout DVDs, plus weights at the gym. Following this kind of program lends itself to serious repetition and it can become monotonous.
We’ve added in our own yoga or a hour long pilates/bootcamp workout instead of the T25 stretch on Sunday and that has helped us break it up a little bit.
The last week of Alpha was pretty brutal with the three days of total body. And honestly that double Friday of total body AND lower made it a little difficult to go up and down the stairs.
Beta looms ahead and the integration of weights makes me really excited. The miss the burn from weight lifting. I also joined a BeachBody challenge group to keep me going.
At least once a month, Josh and I go to the Caribbean….sort of. We have a favorite restaurant that can essentially transport you to the Caribbean the second you step in — Bamboo Fire Cafe. It’s owned by a husband and wife team, and family supports them.
The moment we walked into the restaurant for the first time, I wanted to be a regular. There was such a welcoming feeling, and luckily the food is legitimately top notch. We’ve had nearly everything on the menu at this point, and taken as many people as we possibly can to eat here.
Everything has such wonderful flavor, and the value is unbelievable. With every meal, you get meatballs, a salad of mango, cucumber, tomatoes, and when you order a main entree you get rice and sweet plantains.
We typically start with these amazing chickpeas. They are sauteed and have flavor that you can’t really describe…but I think there is cumin, pepper, salt & pepper.
I’ve had the oxtail before, which just falls off the bone. They always ask us if we want it spicy “American-style” or “truly spicy.” I’ve had it truly spicy before, and it is honestly mouth on fire.
The last time we were there, I had the seabass in a banana leaf. It was so flaky and just cooked perfectly.
I hesitate to tell more people about this place, because I don’t like not having our table…but if you are ever in Delray Beach on from Wednesday through Saturday…I will consider taking you there.
Ok, so maybe I am a little late to the July goal party…but it’s been a very busy start to the month. There’s a project at work that has been incredibly challenging, but should hopefully have big payoffs for my client….I kinda can’t wait to share it with everyone. Anyway….
June came and went…and I sort of stuck to my goals. I got my yoga in every day, I was certainly waking up early, and I did pretty well on the new funtivity schedule (Fat Rooster, Fitness Golf, SLT). The cutting back on sugar though…could still use some work.
This month’s goals include:
1.Eating clean (at least until we go on our cruise). Maybe it’s a little vain, but leading up to July 19th, I plan to eat as clean as humanly possible. I’m traveling a whole bunch and of course July 4th sort of through a wrench in that plan (I CAN’T SAY NO TO HOT DOGS), but I am focusing on one cheat meal a weekend right now and it is working.
2. Limiting sugar intake. I am separating this out from the above, because it is seriously a challenge for me, especially when I am stressed with work. I can’t help it…gummy bears and Swedish Fish are my comfort food.
3. Relaxation. We have a fabulous cruise planned, with funtivities galore. You’d think this will be an easy goal, but my big work project is going live on Day One of the cruise (was supposed to happen the week before we left, but the timeline shifted) and it is going to be hard for me not to log on and check everything.
4. Abs plus yoga everyday. It’s so easy, yet somehow it slips my mind to just take 10 minutes and do abs. Adding on to my little daily yoga flow should be pretty simple.
It is very rare that you get a new month on the first day of the week. It seems right that you should wake up feeling refreshed and excited about what could be possible this month. For whatever reason, that made me feel like it might be a good idea to make some goals for the month. I mean why not?
1. Practice yoga at least 10 minutes daily. I’ve been doing yoga challenges, but not really focusing on my yoga practice. I need to get back into that.
2. Get up early every morning. It’s summer! This means I have more daylight in the evenings, which means if I get up earlier and get more things done sooner I can take advantage of it.
3. Try a new funtivity every week. I love funtivities, and right now is the perfect time to integrate them into our plans. They can be an active activity, or just a new adventure (e.g., a new restaurant).
4. Cut back on sugar. I’ve been really bad about the extra dose of sugar. I am going to try my darndest to limit my “sugary” snack intake to twice a week…I am talking candy and ice cream here. Maybe next month I’ll cut my fruit (but let’s be honest).
I’ve been eating stuffed peppers for as long as I can remember. My mom used to make them when we were younger. I am pretty sure I used to take them for lunch sometimes. They are just such a good Sunday meal prep option, that are also good for lunch leftovers.
I’ve stuffed them with pretty much everything at this point….they’ve been vegetarian (with Morningstar Crumbles), they’ve had rice or quinoa, and then of course other ground meat…turkey, chicken, buffalo. You can really stuff them with almost anything.
I used to have to get creative in how I positioned the peppers to bake. Then I got a fantastic pan for our wedding, literally designed for peppers. It’s awesome.
Below is a recipe I’ve been using recently, it’s clean, simple and tasty.
Italian-Style Stuffed Bell Peppers
What you need:
4 bell peppers
1 tablespoon coconut oil
1/2 large onion, diced
4 cloves garlic, minced or grated
1/2 cup diced tomatoes, fresh or canned
1 pound ground beef, bison, turkey, or chicken
Go ahead and preheat the oven to 375 F. While that is preheating, let’s get to chopping.
In a large skillet heat the coconut oil over medium-high heat. Add the onions and saute until they are translucent and slightly brown. You can lightly season the onions with salt and pepper. I also like to add a little more pepper and saute those.
Reduce the heat to medium, add the garlic and tomatoes, and cook for about two minutes.
Now we add the meat and cook until fully done. I usually add a little heat here with some red pepper.
Fill the peppers and pop them into the oven for about 20 minutes. This will leave the peppers soft, but still a little crunchy.
The last two days has been filled with some interesting news items that has led me to shake my head, and go hmmmm.
A test that can gauge your obesity risk?
I come from a family that has often struggled with weight — we have one of those really unhealthy relationships where we eat our feelings. It’s a learned response….and while that has a significant impact on our waistlines it is a habit that in theory can be broken.
On the other hand, researchers have now said they can successfully link certain byproducts of digestion to the risk of excess body fat. Something we can’t change…yet. It’s possible that these findings might lead to more personalized interventions for people who are identified as “at-risk” for obesity, including diet, exercise or supplements.
In a study published in the journal, Science Translational Medicine, researchers note that obesity risk is driven by many factors. They include, “amino acids and muscle metabolism, energy metabolism, and [the] involvement of gut metabolism.”
In a not so shocking finding, the researchers say that obesity is complex and one magic bullet isn’t going to fix the situation. Read more here. Do you think having this information would make a difference?
On my ride back from pilates this morning, I heard the story of the teacher’s letter to a parent regarding her child’s lunch. Then I got home and saw that it was on GMA. Is this really a thing? I know and appreciate the hard work that has gone into revamping school lunches, but being uber judgey about what is packed from home is ridiculous. Also, since when is peanut butter NOT a healthy snack? I’m pretty sure it is one of those “in moderation” snacks that is good for you. And another thing, how are you suppose to keep milk cool for lunch?
Double Chin Remedy
Forget contouring like a Kardashian, and don’t you fret about bad angles anymore. The FDA approved a new treatment for adults with “moderate-to-severe fat” below the chin. The treatment, Kybella, apparently naturally absorbs fat, and has the potential to be a big seller. That is IF, patients are ok with the potential side effects including trouble swallowing or nerve damage to the jaw that an result in an uneven smile or muscle weakness in the face.
For the last few years (read at least six), I have been a devoted runner. While I may not have crossed the finish line of more than 100 races, I have still completed at least 20 halves, 2 fulls, and a smattering of 10Ks and 5ks during that time. After this past running season (training for the NYC Marathon), I knew I was going to have to hang up my competitive long distance runs. My body just couldn’t handle it anymore. In fact, I had one doctor tell me three weeks before the race that I was heading toward a serious injury. Though he knew I wasn’t not going to run the marathon, we needed to talk about what that meant for after the race.
Since then, I haven’t been out for a true run. I’ve run at OTF but if we hit 3 miles total without stopping it’s a rare day. Instead, I’ve focused more on HIIT workouts or combo workouts with cardio bursts and weight lifting/body weight exercises.
Truth is, my body has changed because of that. The scale may not shift to the low number that I once was, but I am leaner. If I catch my arms in the right angle I am shocked by their definition, but even more than that, I am not carry any pudge in my tummy. It isn’t like I am rocking a 6-pack, but I am just flatter.
I’ve been using the Skulpt Aim to keep me on track and take my mind off the scale number. It is really hard to do that, but once you understand what you are measuring, you kind of get into it. And if you are crazy like me, you get competitive with the machine especially when it says you are “average.”
Skulpt Aim measures the following:
Muscle Quality (MQ): is a rating of your muscles’ fitness that was designed to be intuitive. Aim uses EIM technology to send a small current directly through your muscle. It uses 12 sensors and multiple frequencies to get very accurate readings. Since current flows differently in muscles based on their composition and muscle fiber size, Aim is able to evaluate the quality of each muscle. It lets you see your strongest areas, focus on the ones that need improvement, or change your routine for the muscle groups that have plateaued.
Body fat: Aim comes pretty close to delivering results similar to Hydrostatic Weighing Measurements. You take measurements on four muscle groups to get a total body reading of the fact percentage, plus you can get measurements on individual areas so you can see where the fact is located.
Last night we had the opportunity to attend a cooking class at Sur la Table. It was the first time I had ever been to a formal cooking class, and I was so excited. I made sure we were front and center…because I wanted to take everything in.
Aaron, Jenna, Josh and I took turns making everything for our dishes. We should have waited for instructions (my bad on over dressing the salad), but overall I think we learned at least three things.
Our menu was surf and turf and included scallops, steak and a banana pudding. Since you wanted the dessert to set, we started off with that first.
Bourban-Banana Pudding with Candied Pecans
Pan-Seared Scallops with Oranges in a Ginger Vinaigrette
In addition to learning how to properly cook scallops (something I have always wanted to make at home but was just too darn scared), I also learned the trick to chopping shallots and onions…and using a paring knife on oranges to create a garnish. That last one needs a little more work.
Herb-Crusted New York Steak with a Red Wine-Peppercorn Sauce
I feel like I am still a newbie to steak. It certainly isn’t something I feel comfortable cooking. Last night I learned that you should let the steak come to room temperature to cook (same apparently goes for fish). Also, and this was a big learning for us…we need to be using vegetable oil instead of olive oil.
I jumped at the chance to learn how to make the sauce. I want to be a better sauce maker…and last night I got my chance.
We also made green beans to accompany our steak. They were roasted and were delicious.
Our finished products
Which we actually ate and didn’t die from…
I believe this was a success…and of course am now addicted. Private pasta making class anyone?
I was never big on breakfast. I started being bused to school in fifth grade, which meant early wake ups and not a lot of time to. Enjoy a hot breakfast. Throughout middle school and high school I relied on breakfast bars and fruit….by the time I was in college breakfast was something I had on the weekends only, and to be honest that wasn’t very often.
Eating before heading to the office usually meant I was hungry by 10, so I started eating breakfast at work. Oatmeal, cereal and when I was really adventurous microwaved eggs. Basically, I ate breakfast because I had to and very rarely enjoyed it.
My lack of breakfast imagination and desire for something quick lead me to toasted PB&J, waffles, my trusty oatmeal and Greek yogurt. Wasn’t the best option, or healthiest.
To reintroduce a healthy breakfast into my life I’ve started making egg dishes that I can re-heat. It’s a nice easy way for me to have a “grab and go” option without relying on carbs.
So far we’ve made a spicy breakfast casserole and little egg muffins. Pairing those with berries and breakfast sausages have made for some delicious mornings.
Below are the recipes for both.
Spicy Breakfast Casserole
½ onion, diced
1 lb. hot Italian turkey/chicken sausage (approx 4 links, casings removed)
3 c. broccoli florets, chopped into bite-size pieces
1 medium sweet potato, shredded
1 ¾ c. liquid egg whites
5 whole eggs
1 tsp. garlic salt
1 Tbs. Sriracha
1 tsp. sea salt
½ tsp. fresh black pepper
1 tsp. coconut oil or olive oil, to grease pan and sauté onions
½ c. smoked pepper jack cheese, shredded (optional)
Preheat oven to 375 degrees. Lightly grease a 9×9” or 9×13” glass baking dish.
In a large skillet, add ½ tsp. oil and add chopped onions. Saute until translucent. Add sausage, breaking it up with a spatula and stirring occasionally until evenly browned.
Bring a sauce pan of water to boil over high heat. Add broccoli florets and blanch for 2 minutes. Immediately empty to a strainer and let drain.
In a large bowl, combine eggs and egg whites and whisk with a fork until blended. Add shredded sweet potato, garlic salt, Sriracha, and salt & pepper. Whisk until incorporated.
To your greased baking dish, add the blanched broccoli florets and the onion-sausage mixture. Pour the egg and sweet potato mixture evenly over the top and sprinkle lightly with cheese (if using).
Bake in preheated oven for 25-30 minutes, or until center is set and eggs are no longer runny. (If you use a 9×9 baking dish, it may take slightly longer to set in the middle.)
Let cool for 10-15 minutes. Slice into squares and serve.
Mexican Turkey Frittata
1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
¼ teaspoon cumin
1 tablespoon vegetable oil
1 green pepper, chopped
2 cups sliced small mushrooms
1 tablespoon chipotle peppers in adobo sauce, finely chopped (we used Siracha)
2 cups egg substitute or 8 eggs
¼ cup milk
¼ cup chopped fresh cilantro
1 cup shredded low-fat Mexican blend cheese
⅓ cup green onions
Mexican Turkey Frittata (Continued) 3 of 3
Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook ground turkey as specified on the package. Always
cook to well-done, 165°F. as measured by a meat thermometer. Sprinkle with cumin; stir to mix. In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers. Cook 5 minutes, stirring
occasionally, until mushrooms are cooked.
In large bowl, whisk eggs, milk and cilantro until well mixed. Stir in turkey, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately ¾ full.