Hitting the Gym on Hump Day
Wow, so today was another super busy and hectic day for me at work. I did at least leave for a lunch break. Jason and I had some errands to run. It was nice to get out of the building and see sunshine. We've been enjoying going to the Wednesday night Group Ride (spin) class together, so that was the plan for today.
After work, I walked over to the gym and did about 10 minutes on the treadmill to warm up then I did biceps and back. I was excited to do back at the gym because I could do chin ups for a change. They lie when they say those pull up bars fit all doorways. Anyway, I supersetted the workout doing 3 sets of 8 reps.
SS#1
Hammer curls
Single-arm rows
SS#2
Alternating curls
Pullovers
SS#3
Cross-body curls - 3x10
Wide-grip chin ups (assisted) - 5,4,5
1 set of 21's for biceps curls
1 set of 12 reps for double-arm rows
My back and biceps workout felt really good. It was a nice change adding in the chin ups. After the weight workout, it was time for spin. I seriously can't believe it, but my legs and butt are still sore from Sunday's workout. Holy cow I must have seriously hit it harder than I realized. So, I was worried spin was going to kill me. And, it kicked my ass to be quite honest. It was a good workout, but I seriously had to dig deep to stay on that bike tonight. I may or may not be able to walk tomorrow.
Wrap It Up Wednesday
Dinner needed to be super fast. We were both starving and it was getting close to 7 by the time we got home, and we still needed to get cleaned up. I ended up making Fajita-Style Burritos.
Fajita Style Burritos
Ingredients:
Litelife Smart Strips® Chick'n (or seitan or other meat sub)
1 can pinto beans, rinsed and drained
1/4 red onion, diced
1/2 green bell pepper, diced
1 small yellow squash, diced
1 small zucchini, diced
1 jalapeno, minced
To taste: salt, pepper, cumin, cilantro, chili powder, red pepper, lemon juice, splash liquid smoke
Whole-wheat flour tortillas
Daiya Vegan Cheddar
Directions:
Saute onions and peppers until soft. Add in remaining veggies, "chicken" and seasonings until soft. Add "cheese" to wrap then top with the veggies and wrap. You can top with Greek yogurt or sour cream and/or salsa if desired.
I must apologize for the picture - the batteries died in my good camera. I always forget to check the batteries. This burrito turned out really good. I loved the slightly creamy texture from the pinto beans, which I always forget about for some reason.
Wow, so today was another super busy and hectic day for me at work. I did at least leave for a lunch break. Jason and I had some errands to run. It was nice to get out of the building and see sunshine. We've been enjoying going to the Wednesday night Group Ride (spin) class together, so that was the plan for today.
After work, I walked over to the gym and did about 10 minutes on the treadmill to warm up then I did biceps and back. I was excited to do back at the gym because I could do chin ups for a change. They lie when they say those pull up bars fit all doorways. Anyway, I supersetted the workout doing 3 sets of 8 reps.
SS#1
Hammer curls
Single-arm rows
SS#2
Alternating curls
Pullovers
SS#3
Cross-body curls - 3x10
Wide-grip chin ups (assisted) - 5,4,5
1 set of 21's for biceps curls
1 set of 12 reps for double-arm rows
My back and biceps workout felt really good. It was a nice change adding in the chin ups. After the weight workout, it was time for spin. I seriously can't believe it, but my legs and butt are still sore from Sunday's workout. Holy cow I must have seriously hit it harder than I realized. So, I was worried spin was going to kill me. And, it kicked my ass to be quite honest. It was a good workout, but I seriously had to dig deep to stay on that bike tonight. I may or may not be able to walk tomorrow.
Wrap It Up Wednesday
Dinner needed to be super fast. We were both starving and it was getting close to 7 by the time we got home, and we still needed to get cleaned up. I ended up making Fajita-Style Burritos.
Fajita Style Burritos
Ingredients:
Litelife Smart Strips® Chick'n (or seitan or other meat sub)
1 can pinto beans, rinsed and drained
1/4 red onion, diced
1/2 green bell pepper, diced
1 small yellow squash, diced
1 small zucchini, diced
1 jalapeno, minced
To taste: salt, pepper, cumin, cilantro, chili powder, red pepper, lemon juice, splash liquid smoke
Whole-wheat flour tortillas
Daiya Vegan Cheddar
Directions:
Saute onions and peppers until soft. Add in remaining veggies, "chicken" and seasonings until soft. Add "cheese" to wrap then top with the veggies and wrap. You can top with Greek yogurt or sour cream and/or salsa if desired.
I must apologize for the picture - the batteries died in my good camera. I always forget to check the batteries. This burrito turned out really good. I loved the slightly creamy texture from the pinto beans, which I always forget about for some reason.
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