Where's the Beach?

Sunday Weights Sunday morning we got up early and headed to my sister's to pick up the pups. Maddie was a crazy loon, but both of them seemed happy to see us. When we got back home, I headed to the gym to meet up with a friend to do weights. I had really wanted to run, but the heat index was already in the 80's by 7:30 am. Not fun. We started with about 15 minutes on the elliptical then hit the weights for back, chest, and triceps, followed up with some ab work. We did trisets as 3x8. TS#1 Underhand barbell rows Chest flye to press Double-arm overhead triceps extension TS#2 Pullovers Staggered chest press Lying triceps extensions TS#3 Single-arm row Pushups with feet on bench Double-arm kickbacks After some ab work, I hopped back on the elliptical for 10 minutes. My friend had to leave and get home and cleaned up. I know part of it was how the workout was set up, but man did I feel fatigued with the weights. Definitely not a strong day for me. Pool Time ...

Socca Pizza Friday Since I wasn't feeling too swift last night, we ended up staying in. I decided to try the socca pizza crust again. This is what I did for the crusts (doubling the recipe to make 2 crusts).  Socca Pizza Crust Ingredients: 1 cup chickpea flour 3/4 cups + 1-2 tbsp water 2 tbsp olive oil To taste: salt, pepper, garlic powder, oregano, parsley, and a red bell pepper spice blend Directions: Preheat oven to 425 degrees and put in pizza stone (if using one). Whisk ingredients well making sure there are no lumps. Set aside and allow the batter to set for at least 20 minutes. Pour batter into non-stick skillet and cook approximately 3 - 3.5 minutes. Cook on pizza stone, topside down for approximately 10 minutes then remove from oven and top with desired toppings. Return to oven and bake until crust is crisp, approximately 30 minutes. One was a veggie pizza with squash, onions, red bell peppers, and sundried tomatoes and the other was a BBQ style with...