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Beta-Carotene to The Max, Beta-Max!

Posted Feb 17 2010 12:00am

Hello all!

The weather is still incredibly revolting and soul-killing out. Leslie did a nice post about how she’s reached her winter breaking point, and I’m totally with her on that.

As for yesterday’s eats, I began the day with oats:

IMG_5990.JPG

The Oats:

1/4 Cup McCann’s Quick Cooking Irish Oats

3/4 Cup Water

Splash of Almond Milk

1/4 Cup Egg Whites

1 T Chia Seeds

1 T Flax

Golden Raisins

Sliced Almonds

1 T Barney Butter

Sprinkle of Cinnamon Sugar

Breakfast lasted me through an interval packed treadmill run/walk. I spent 40 min. on the hamster wheel with speeds ranging from 4-7MPH, and inclines ranging from 0.5-9.0%. It kept my heart rate up, and my pores sweating profusely. Huzzah!

Afterwards, I did some lower leg strength training ala squats, lunges, calf raises, step-ups, deep squats (using cross cable machine).

Ab-work included bicycle crunches, oblique crunches, and one of the most challenging ab exercises I’ve been introduced to yet. I don’t know the name for this particular exercise, so let’s just call it “Holy S**t Make it Stop!”

How to do a Holy S**t Make It Stop:

Take a small/medium sized exercise ball and place between ankles. Lie on back with arms extended overhead. Lift ball with ankles, pass to hands as you crunch up to grab it. Extend ball overhead, then crunch back up while lifting legs and pass back to ankles. I can only do about 12 of these until it feels like my abs are being seared.

I followed everything up with a big stretch, came home, and fashioned a piece of whole wheat toast with coconut butter and jam, plus a few dried turkish apricots:IMG_5993.JPGIMG_5998.JPG  

Lunch was a combination of foods that will surely turn me orange:IMG_6012.JPG

Baked Sweet Potato with Black Beans and Sriracha Sauce

Carrots, Cauliflower, Hummus

Afternoon snack was a creamy, dreamy Chobani Strawberry Banana Yogurt and an unpictured Gala apple:IMG_6013.JPG

Dinner was a pan-seared salmon with a side of steamed kale that was to die for. I actually picked up the seasoning tips from one of my building’s door men (who used to be a seafood chef). For the salmon rub, he recommended mixing one minced garlic clove, 1 T Italian seasoning, salt, and oil. I then seared each side for 5 minutes on medium high heat:IMG_6016.JPG

Omega-3 fat bliss.

Dessert was four squares of Lindt Sea Salt Dark Chocolate and Vanilla Rooibos tea (with almond milk and a packet of Nu Naturals Stevia):IMG_6023.JPG

What aspects of Spring are you most looking forward to? Light jackets, being able to amble about the city without getting frozen, and Central Park, Central Park, Central Park.

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