284/365 Spring Workout: Legs, Shoulders, and Core

Friends and Fitness Enthusiasts,

Truth be told, my workouts for these Wednesdays of legs, shoulders, and core changed from week to week. This was mostly due to me being dissatisfied with what I made and introducing sprint intervals to my treadmill routines. This is the workout I enjoyed the most:

Wednesdays
Deadlifts
Squats on Smith Machine
Lateral Flys
Y-Press-Down (illustration to come tomorrow)
Bicycles
Figure 4 Abs
V-Sits

I repeated the legs exercises 3x12, shoulder exercises 2x10, and core exercises 2x25. You of course should listen to your body and decide how many sets and reps you do should you decide to try out my spring workout.

In health,

Lauren

283/365 Spring Workout: Push Muscles

Friends and Fitness Enthusiasts,

As promised, here are the exercises I used to work my pushing muscles; these are the pectoralis and triceps.

Tuesdays
Push ups on BOSU
Dumbbell fly on incline bench
Overhead cable extension
Dumbbell kickback on bench

Fridays
Bench press
Push ups on bench
Dips on bench
Tricep cable press down
Dumbbell fly on ball
Diamond push ups

As with the pull exercises, I started out with 2 sets of 10-12 reps and moved up to 3 sets the next week. After feeling comfortable with 12 reps, I moved up my weight.

I can definitely see a change in my muscle definition from these strength exercises and my weight loss. I know that I've lost 2.5lbs so far, looking to round it up to 3 by Monday. Next, legs, shoulders, and abs exercises...

In health,

Lauren

PS: If you have any questions about any of the exercises I've listed, just let me know so I can make a handy dandy Paint illustration.

282/365 Spring Workout: Pull Muscles

Friends and Fitness Enthusiasts,

I'm very excited for next Wednesday when I get to measure my girth, body fat %, and weight! Until then, here are the two pulling muscle workouts that I used on Mondays and Thursdays. Remember, pull muscles include your trapezius, rhomboids, latissimus dorsi, posterior deltoid, biceps, pronators, and supinators.

Mondays
Seated rows
Single arm dumbbell rows on bench
One legged posterior deltoid flys
Bow pulls with cable (pretend like you are pulling a bowstring back)
Hammer curl (thumbs point up)

Thursdays
Lat pull downs
Squatting rows (use a cable)
Pronated Curls (thumbs point inwards)
Posterior deltoid flys on ball

When I first started out, I was only doing 2 sets of 8-15. The next week I progressed to 3 sets of 10-12. Once I felt comfortable doing 12 and felt like I could do more after, I moved my weight up. Next, the push muscle exercises...

In health,

Lauren

281/365 Shopping to Stay Motivated

Friends and Fitness Enthusiasts,

As you know, I have been switching up my routine in hopes to get my body just right for beach season. I feel awesome and have lost weight; I think I'll reach at least one of my goals by this time next Wednesday. To keep myself motivated (and because there were incredible sales), I decided to go shopping. Lately I haven't had many good shopping days but, on a particularly rainy and gray Monday, I went to the mall and was very pleased.

I grabbed a bunch of clothes to try on and one after the other I was pleased with the result. I looked great in everything I tried on and felt sexy and cool. This feeling of satisfaction from my accomplishments thus far have stayed with me over the last day and a half. When I'm tempted to eat a few more calories or slack off, I think about that feeling, how awesome and proud of myself I felt trying on everything. This helped me regain discipline and stick with my plan until the end (at least until the next morning, temptation is always about!).

So, even if you don't buy anything, go shopping halfway through your own endeavors. Try on a different size or a style you didn't think you could pull off; you just might surprise yourself. Are you happy about how you feel? Are you happy about how you look? I was thinking about that quote, "Nothing tastes as good as this looks." I'd like to make a change: "Nothing tastes as good as this feels." Feeling healthy and comfortable in your skin is priceless and worth more than all the calories in the world.

In health,

Lauren

280/365 Sinful Spinach and Ham Quiche

Friends and Fitness Enthusiasts,

This is the last recipe I made from my cooking weekend and oh is it sinful. The part that makes it to so bad is that each serving has 14g of fat (you can see full nutrition details here); it's also low in fiber but has 12g protein. Sadly, all the nutrition from the spinach in this doesn't really cancel out the bad stuff. Despite all of this, everything in moderation. I can eat a 243 calorie slice of this mostly guilt free so long as I keep track of my other fat intake for the day. Eating it slowly is difficult but it helps me savor it more and lets my hormones tell my brain that yes, this is a good amount of calories and you're full. I made this recipe up based on a lot of ones that I saw online, I am very pleased.

Ingredients:
1 frozen deep dish pie crust, stab the bottom and sides with a fork
2 tbsp EVOO
1/2 cup onions
1 10 oz. frozen spinach package
2 eggs
4 oz. crumbled Feta
3/4 c. shredded mozzarella
1/2 c. skim milk
1/4 lbs honey baked ham deli meat, sliced into matchsticks

Recipe:
1. Preheat oven at 350F
2. Saute onions and garlic in EVOO
3. Combine spinach, onion, and herbs. Pour into pie crust.
4. Beat eggs in bowl. Add milk and cheese. Pour mixture over veggies.
5. Bake 55 min

Too good, seriously. I can't wait to eat this right now; this picture doesn't do it justice.

In health,

Lauren

279/365 You say Tabbouleh, I say Tabarley

Friends and Fitness Enthusiasts,

I am a huge fan of tabbouleh. I decided to try this spin on it because I knew that I would like it simply because it's tabbouleh. The mix of parsley, lemon, garlic, cucumbers, EVOO, and tomatoes is refreshing on a warm day. The difference between this recipe and most others is that it uses barley instead of bulgar wheat. Bulgar wheat is usually pretty easy to come by; easier if you've got a Trader Joe's or Whole Foods in your area. If not, barley is a decent substitute.

I got my recipe from a blog called Seasonal Ontario Food. Here is her recipe with my alterations (dish makes about 8 servings, 177cal/serving!):

Salad Ingredients:
1/2 cup raw barley
a pinch of salt
1 cup minced chives
1 clove of garlic, minced
1 cup minced cilantro (couldn't find parsley for some reason)1/2 a cucumber, diced
2 tomatoes, diced

Dressing Ingredients:
the juice of 1/2 lemon
1/4 cup olive oil
1/4 teaspoon salt
a pinch of cayenne or other hot ground chile

Recipe:
1. Cook the barley with a pinch of salt in 1 1/2 cups water. As ever, I do this in my rice cooker, and I cook extra to have on hand for other dishes and salads.
2. Wash, drain well, and mince the green onions or chives, the garlic scapes or garlic if available and wanted, the parsley and the mint.
3. Cut the cucumbers into small bite-sized pieces, if you are adding cucumbers.
4. When the barley is cool, break it up with wet hands, and mix it with the herbs and cucumbers. Toss it with the dressing.
5. I have left the tomatoes for last, as the salad can be made ahead and kept in the fridge for up to 24 hours - without the tomatoes. At any rate, I think the salad does well to rest for at least half an hour once the dressing has been added. Rinse the tomatoes and cut them in halves or quarters, and add them to the salad at the last moment.

If you're not convinced that tabbouleh is worth a try, check out this guy, he'll let you know what's up:


In health,

Lauren

278/365 Getting in Touch with My Inner Jew...Challah!

Friends and Fitness Enthusiasts,

The food making continues! Actually, most of this was done on Saturday since it was rainy and gross but, that's okay. I want to share more happy delicious things that have been made from my tiny kitchen.

I know I wrote a post once upon a time ago about the dangers of eating yummy bread such as this: highly addictive with little nutritional value in return. However, it is the Easter season and I thought it was time to try a stab at making this bread (and yes, I do realize that bread made with yeast like this one would not be acceptable at Passover). Anyway, here is the finished result. The recipe was from Tracey's Culinary Adventures. The one downfall was that her baking time is too high and I should have kept a better eye on my bread; as you can see, it's a little too brown and not shiny enough. Next time, I will bake this at 350F for 20-25 min rather than 375F for 30 min. Still, the bread was not ruined. It is sweet and delicious just like I hoped it would be. Though it is still nice and tender, if I don't eat it (or give it away) quickly it will become hard. This isn't always a problem though; I could make Stuffed French Toast which will probably thwart my April plan...update on that soon, it's going well! Also, I did see a recipe for whole wheat flour challah; I'll explore that in the future too along with gluten-free food.

Remember: everything in moderation!! Happy Easter!

In health,

Lauren