I woke up this morning, after a night of imbibing in more food and more beer than any one person needs, and I headed to the gym. Within 30 minutes, I had finished my water bottle. By the end of my time at the gym, I had refilled and finished that bottle twice more. I never need to refill at all! That should say something.
Admittedly, this morning’s workout was also crazy. Our boot camp instructor had taken a CrossFit workshop over the weekend and decided to implement the concept into our class this morning. Essentially, for 45 minutes straight, we traded off between 3 minutes of really high intensity workouts and 90-second “breaks” (during which I jogged in place). It was intense... and I loved it! I don’t know if it sounds intense in writing, but believe me when I say that the high-intensity stuff is really tough and non-stop. This really works for me because I love a tough workout. I think I would have liked it even more if I had not been drinking last night. 😉
By the end of that class, I was pretty wiped (and totally sweaty and gross), but I had 10K training to do and I’m not one to skip a training session (unless I’m sick or likely to hurt myself, of course). I headed over to a treadmill and hopped on to do a two mile run. I followed that with 15 minutes on the elliptical and finally headed home.
Stretching felt really good today!
So did eating my breakfast. I finally got a tub yesterday of my new favorite (and not at all intolerance-affecting) protein powder, Jay Robb’s Vanilla Whey Protein Powder and my use of it in this morning’s smoothie made me a very happy camper.
Banilla Smoothie in a Bowl
Into the mix went:
- 3 ice cubes
- big handful fresh baby spinach
- 1/2 scoop Jay Robb’s Vanilla Whey Protein Powder
- 1 frozen banana
- 1/2 cup almond milk
- 1/8 cup nonfat plain greek yogurt
- drizzle (~ 1 tbs) coconut butter
- handful Cinnamon Puffins
Happiness in a bowl, friends.
Lunch, because I am trying to use up refrigerated items before I travel (!!!), was my go-to sandwich. I’m going to map it out like a recipe because it’s so oft-returned to that I want to give the sandwich its own recipe link.
- 2 pieces Ezekiel Bread
- ~ 2 tbs hummus
- 1 piece low fat cheddar cheese
- 4 thick cucumber slices
Spread the hummus on one piece of bread, top with cucumber slices and add cheddar over everything. Close the sandwich with the other piece of bread and broil in a toaster oven for a few minutes or until cheese is melted.
This can also be made open-faced with eight slices of cucumber and either two pieces of cheese or one, halved. You can find an example here, should you need the visual.
I served the sandwich with some bell pepper strips and the meager remains of my sugar snap peas.
Of course, I ended lunch with a piece of fruit. Today’s was a white nectarine from the Farmer’s Market.
And lots more water. Still can’t get enough. Whoops.
10K Training Day Eight (Week Two)
5 minutes elliptical
45 minutes (Crossfit-inspired) boot camp
24 minutes running on treadmill @ 5.0 + 1 minute cool down @ 4.0
15 minutes elliptical (10 min high intensity + 5 min cool down)
I’m really quite sore today. I’d be lying if I said I wasn’t a little nervous about my ability to work out tomorrow morning. My quads are aching.