I'll readily admit that getting up this morning was quite painful and almost didn't happen. I forced myself out of bed though not exactly excited about tackling a full-body Pyramid workout. Sort of daunting at 5 am really. I did the warm up from Shock Cardio Cardio Core Circuit (cardio only premix) then hit the weights. It was a pyramid up only so I increased my starting weight. I topped it all off with the first 2 1/2 drills from the cardio workout. I ran short on time and was basically spent.
Squats into Plie Squats
Step Ups (seriously hate these especially at 5:30 am)
Incline Chest Flyes into Chest Press
Pullovers into DB Underhand Rows
Step Ups (freaking again)
Overhead DB Press into Lateral Raises
Kickbacks into Overhead Extensions
Hammer Curls into Alternating Curls
I am so excited to report that my new cross-trainers and running shoes arrived today. Can't wait to test both of them out. I waited way way way too long to get new shoes. I know so much better than that too. I was just not wanting to shell out the dough on them. They say to change out running shoes every 6 months or 300-500 miles. I bought my cross-trainers and running shoes at the same time and plan on changing them out at the same time.
Do you remember to change your kicks? What's your favorite shoe for running and/or aerobics?
More Pineapple Anyone?
Last night I was fairly ambitious in the kitchen. While making Tuesday's dinner, I also made tonight's dinner. It involves pineapple again. Sorry, have to get it used up as it wasn't the best pineapple ever chosen. Hate it when that happens. I also had some poblanos that I wanted to use, but I wanted to do something other than my standard stuffed poblano. So, I came up with Roasted Poblano Black Bean Burgers topped with Pineapple Salsa and Lemony Carrot Salad on the side.
Roasted Poblano Black Bean Burgers
2 poblano peppers
3 small or 2 medium carrots, rough chop
2 tbsp minced garlic
To taste: salt, pepper, oregano, chili powder, roasted tomato flakes (optional)
Flax seed egg replacer (1 tbsp milled flax seed + 3 tbsp water, microwave 30 seconds, stir and let sit until consistency of an egg)
1 1/2 - 2 cans black beans, rinsed, drained (I had some frozen and 1 can so this is a guess)
1/2 - 3/4 cup spelt flour
Preheat oven to 400 degrees.
Cut poblanos in half and de-seed and de-vein. Place on baking sheet and roast in oven until charred, approximately 25-30 mins. Remove and let cool before removing outer skin. Then rough chop.
In food processor, pulse carrots then add in peppers, garlic, seasonings and pulse until minced (but not mushy puree).
In large bowl, smash black beans then add in the carrot and pepper mixture, flax seed and stir to combine before slowly adding in flour to desired firmness.
Place on a prepared baking sheet (I used a silpat) and bake for approximately 1 hour flipping once.
Note: I will likely increase oven temp next time and see if that speeds up the cooking time.
Lemony Carrot Salad
2 tbsp fresh lemon juice
1 tsp honey or agave nectar
2 tbsp extra-virgin olive oil
3/4 cup plain no-fat Greek yogurt
parsley to taste (I had to use dried)
1/4 cup raisins (I used white)
3 cups grated carrots
In large bowl, whisk together all ingredients up to the raisins. When dressing is combined, stir in the raisins and carrots. Allow to sit in fridge for at least an hour before serving for flavors to blend. Carrots will soften slightly as well.
I really enjoyed the flavor of the roasted poblanos in these "burgers." It wasn't overpowering or too spicy. But you knew it was there. It definitely paired well with the pineapple salsa. This is a keeper of a recipe!