2 on Thursday
This morning I got up and did Cathe's MMA Kickboxing before work. I had a lot of fun and felt totally energized. After work I decided to do a similar compound exercise circuit to the one I did last Thursday. I had fun with it, so why not try it out again... I did each exercise for 16 reps with the exception of 24 for push ups and did the circuit twice through.
Side drop squats off 12" step with overhead triceps extension
Side drop squats off 12" step with overhead with outer thigh raise (still hold weight used for triceps)
Rear lunge off 12" step with lateral raises
Push ups (wide stance)
Alternating rear lunge with low-end pulse and scapular retraction with green band
Alternating front lunge with low-end pulse and biceps curl
Squats with overhead press
Plie squats with low-end pulse and hammer curls
Lat pull down with blue (heaviest) band
Donkey kicks with weight
After the 2nd round, I finished off with firewalkers with green band - total of 8 (side step 4 one direction and 4 the other equals one rep)
Once again, I was really reminded how much high reps and low weights really can get you! I know I've said that I don't typically enjoy that style of lifting, but done in this compound circuit manner, it goes by super quickly, keeps the heart rate up, and it's not nearly as dreadful as simply cranking out 2 sets of 16 reps of biceps curls then the same for every other exercise.
Kitchen Time
Today I needed to get some work in the kitchen done for a pool/patio party we're having on Saturday. I am going to make Lentil & Quinoa Sliders and needed to get those pre-made today. I already cooked the lentils and quinoa on Tuesday for the Grilled Quinoa and Lentil Stuffed Squash/Zucchini (recipe). So it was mostly just adding the additional ingredients and cooking the patties.
Lentil & Quinoa Sliders
Ingredients:
2 cups lentils (I used brown)
8 cups water
1 cup cooked quinoa
1/2 cup rolled oats
1/4 cup vital wheat gluten
1/2 white onion
1 carrot
2 cloves garlic
1/2 green bell pepper
2 flax eggs (2 tbsp ground flax + 6 tbsp hot water, mix and let sit until egg-like)
To taste: salt, pepper, cumin, chili powder, parsley
Directions:
In large pot, cook lentils in water according to directions (boil approximately 15-20 mins). Drain any excess water and transfer to large mixing bowl to cool. Mash lentils with potato masher.
Preheat oven to 375.
In food processor, pulse garlic, onions, carrots, and bell peppers.
In large bowl, combine all ingredients. Add additional wheat flour (or gluten-free flour or oats) if needed to form patties. Shape the patties to the desired size and place on prepared baking sheets. Cook for approximately 20-30 minutes then flip and continue to cook until firm.
I'll admit, I almost didn't get this done though. My friend had invited me to join her and another friend for fruit-infused martini's tonight. Oh so tempting, but I felt so far behind in getting everything ready for Saturday. I still have a few more errands to run that I'll have to do tomorrow. Anyway, so instead of kicking back and enjoying a rare martini, I forced myself in the kitchen. Of course, this meant that I really didn't want to put too much effort into dinner.
Thankfully, Jason came to the rescue and made another version of the Balsamic "Chicken" Salad that he made a while back (recipe here). There were a few ingredient swaps this time. We ate this in a wrap with baked sweet and russet potato "fries."
This morning I got up and did Cathe's MMA Kickboxing before work. I had a lot of fun and felt totally energized. After work I decided to do a similar compound exercise circuit to the one I did last Thursday. I had fun with it, so why not try it out again... I did each exercise for 16 reps with the exception of 24 for push ups and did the circuit twice through.
Side drop squats off 12" step with overhead triceps extension
Side drop squats off 12" step with overhead with outer thigh raise (still hold weight used for triceps)
Rear lunge off 12" step with lateral raises
Push ups (wide stance)
Alternating rear lunge with low-end pulse and scapular retraction with green band
Alternating front lunge with low-end pulse and biceps curl
Squats with overhead press
Plie squats with low-end pulse and hammer curls
Lat pull down with blue (heaviest) band
Donkey kicks with weight
After the 2nd round, I finished off with firewalkers with green band - total of 8 (side step 4 one direction and 4 the other equals one rep)
Once again, I was really reminded how much high reps and low weights really can get you! I know I've said that I don't typically enjoy that style of lifting, but done in this compound circuit manner, it goes by super quickly, keeps the heart rate up, and it's not nearly as dreadful as simply cranking out 2 sets of 16 reps of biceps curls then the same for every other exercise.
Kitchen Time
Today I needed to get some work in the kitchen done for a pool/patio party we're having on Saturday. I am going to make Lentil & Quinoa Sliders and needed to get those pre-made today. I already cooked the lentils and quinoa on Tuesday for the Grilled Quinoa and Lentil Stuffed Squash/Zucchini (recipe). So it was mostly just adding the additional ingredients and cooking the patties.
Lentil & Quinoa Sliders
Ingredients:
2 cups lentils (I used brown)
8 cups water
1 cup cooked quinoa
1/2 cup rolled oats
1/4 cup vital wheat gluten
1/2 white onion
1 carrot
2 cloves garlic
1/2 green bell pepper
2 flax eggs (2 tbsp ground flax + 6 tbsp hot water, mix and let sit until egg-like)
To taste: salt, pepper, cumin, chili powder, parsley
Directions:
In large pot, cook lentils in water according to directions (boil approximately 15-20 mins). Drain any excess water and transfer to large mixing bowl to cool. Mash lentils with potato masher.
Preheat oven to 375.
In food processor, pulse garlic, onions, carrots, and bell peppers.
In large bowl, combine all ingredients. Add additional wheat flour (or gluten-free flour or oats) if needed to form patties. Shape the patties to the desired size and place on prepared baking sheets. Cook for approximately 20-30 minutes then flip and continue to cook until firm.
I'll admit, I almost didn't get this done though. My friend had invited me to join her and another friend for fruit-infused martini's tonight. Oh so tempting, but I felt so far behind in getting everything ready for Saturday. I still have a few more errands to run that I'll have to do tomorrow. Anyway, so instead of kicking back and enjoying a rare martini, I forced myself in the kitchen. Of course, this meant that I really didn't want to put too much effort into dinner.
Thankfully, Jason came to the rescue and made another version of the Balsamic "Chicken" Salad that he made a while back (recipe here). There were a few ingredient swaps this time. We ate this in a wrap with baked sweet and russet potato "fries."
Balsamic "Chicken" Salad
Ingredients:
Homemade Chikn' Seitan (recipe)
Dijjon mustard
Shallots
To taste: Sea salt, ground black pepper, white pepper, red pepper, parsley
Balsamic vinegar
Olive oil
Kalamata olives, finely diced
1-2 pepperoncini, diced
1/4 red onion, minced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
Directions:
In large bowl, whisk together Dijjon mustard, shallots, balsamic vinegar, olive oil, and spices.
Reheat the Chikn' Seitan then add that along with olives, pepperoncini, and onions to the vinaigrette and let set for at least 30 minutes.
You can serve this over a bed of lettuce or as a sandwich or wrap with lettuce or spinach and tomatoes.
The picture really doesn't do the wrap justice, for that I apologize. There is fresh spinach in there I promise, and it looks better "in person."
Yum! Both of those sound so good, and I love that neither recipe uses soy (I can't eat very much of it). It always makes me happy to find vegetarian and vegan recipes that use seitan and grains and beans.
ReplyDeleteThanks Heather for your comment! I really appreciate it! I am totally with you on the high rep, low weight thing...I love it! I am loving some lentil quinoa sliders myself lately. So far, that has been one of my favorite combination. I am glad you got it done and that you had a little help in the kitchen. Enjoy your night!
ReplyDeleteI MUST try those lentil & quinoa sliders - yum!
ReplyDeleteSounds like a great workout. I prefer high weight and low reps but as you have reminded me it is good to changes things periodically. ;-)
ReplyDeleteYou are very lucky to have help in the kitchen.
talk to you later,
Ali
glad you got a great workout in, even if it's diff than your normal style!
ReplyDeleteLisa @ Lisa's Foods on the Move I'll be posting pictures of the sliders tomorrow. Let me know if you try the recipe. I do try to get my proteins from a variety of sources.
ReplyDeleteSarena @ The Non-Dairy Queen Thanks girl - it's definitely nice to have a husband who doesn't mind cooking!!!
Courtney @ Three Months I'm hoping everyone else enjoys them. There will be mostly meat-eaters at the party. LOL - but it's my vegetarian household ;-)
Alicia @ Vegan Epicurean Yep, as hard as it may be, sometimes change is a good thing. Of course, you won't find me doing that workout every other day mind you LOL.
Averie @ Loves Veggies and Yoga Sometimes different is good right??!!
Love the compound circuit! I may need to borrow this at some point in the near future :-) LOVE firewalkers! Have an awesome time at your pool/patio party - I expect people pictures when I return :-)
ReplyDeleteDon't apologize...that wrap looks great!
ReplyDeleteBon appetite!! Holy best slider idea EVER. I think of quinoa as the caviar of rice, lol. By now, I'm ready for you to try to bench press an old VW bug, look at those workouts!!
ReplyDeleteI love that- I haven't done low weights/ high reps in forever..but your totally right- it does still give you that burn. I'll have to incorporate that into next weeks workout sometime- thanks for the idea :)
ReplyDeleteYummy yummy recipes!
weights can get you! they are a killer.....
ReplyDeleteI've been worried about soy lately some I too am glad these dont have soy! Although Im addicted to boca burgers, need to curb that craving...I switch up low or even no weights every few days. Totally makes a difference!
ReplyDeletePS, my pics of food always turns out weird, they aren professional models, after all...
Jessica @ EatDrinkBreatheSweat I love firewalkers too. Kind of sick and sadistic isn't it??? Oh, I'll be sure to do lots of pics. I expect the same of course.
ReplyDeleteKelly @ Healthy Living with Kelly Thanks girl - that's just the perfectionist rearing it's ugly head.
Nichole @ Live for the Run You crack me up - I appreciate that! Just look for me in the next Strong (wo)Man Comp ;-)
Holly @ Greek Yogurt and Apple Slices Let me know if you try it out. It only takes about 40 minutes - a plus in my book!
Kalli @ Fit and Forty Something My shoulders are definitely agreeing with you!
Eden's Eats Boca Burgers are the best veggie burgers (store bought) that I've tried. I've heard that Sunshine Burgers are spectacular, but I have not shelled out the dough for those puppies. LOL - you're right, the food is so not professional. However, it's the photogs prob in this case ;-) Or lighting, I'll blame it on the lighting.