The gym was HOT today. I knew as soon as I walked through the door it would be ugly. The humidity & stench was like a wall.
Today’s workout went like this:
Pull-ups – 6 sets of 2 whenever. I did some unassisted & some assisted with the gravitron. I coaxed Kimberly into trying them. She ROCKED it!!! She used 135 lbs for assistance but when you think she weighs 280…She’s amazing!
Supersets of 3 x 12
BB Rows 95/90/90
Pullovers 30/35—need to go up to 40 on these
Side lateral raises 10 lbs
DB Curls 20 for 8/15 for 4 then 2 sets of 15s—don’t know if it was the heat or the sinus infection I just couldn’t do curls today
Tricep extensions from the elbow 25/30/35—might be able to go up on these
I followed up with abs—also 3 sets of abs
Russian twists on the bench
Reverse crunches on the bench
V-ups on the bench
Finished with 45 minutes on the dreadmill; 3.5% incline at 4 MPH. My heartrate averaged 150. I was sweating so much that I actually had it dripping from my chin today. I had a wet streak down the center of the machine.
I spent about 2 hours prepping lunches yesterday. I cooked up 3 days worth of scrambled egg whites for breakfast. I found Lavash bread at my BJs & am going to try that for my breakfast “burritos” starting tomorrow. It’s only 50 calories, 5 grams protein & 7 grams of carbs; made with flax oat bran & whole wheat. It does have gluten, Stacey. I have shrimp, flank steak, chicken breast cooked in the crock pot with Franks Buffalo sauce & pasta sauce, turkey meatballs, shakes (which I am trying to avoid more) yogurt & cottage cheese as my protein sources. I have green beans, edamame, salads, cantelope, pineapple, berries, grilled eggplant/squash/zucchini/mushrooms/onions/asparagus drizzled with 1 tbsp olive oil & sea salt, spinach & broccoli for my vegetables. I have the Lavash bread, Kashi pilaf, & brown rice for my starchies. With all of that food cooked & packaged up I still managed to only pack 3 proteins. DOH!
Erin made this incredible lime-cilantro shrimp the other night. Following is the recipe which we doubled.
½ c lime juice
¼ c orange marmalade (we used sugar free)
2 tbsp olive oil
½ c cilantro
3 garlic cloves
1 tbs soy
½ tsp red pepper flakes
1 lb shrimp
Whisk all together & reserve 1/3 c for dipping (we didn’t). Marinate shrimp for 45 minutes. It served 5 of us but I’m talking about 3 hungry boys.
The recipe calls for sautéing the shrimp. I bought John a grill pan for father’s day a couple years ago so we grilled it. We served it over Kashi pilaf (1/3 c for me) with the grilled vegetable mix above. HOLY MOLY was it good. I highly recommend it if you like shrimp!