I have a good workout and a wonderful dinner to share! 🙂
Todayâ€™s workout was a back-to-back run and swim. First, I started with Legs Day of the Intro To Iron Pumping Challenge:
Day 2: Legs
- Warm Up: 5 minutes of cardio
- Lunge and Lift: 3 x 12 (novice system) for each leg
- Stability Ball Hamstring Curl: 3 x 12
- Leg Extensions: 3 x 10 with 30 lbs
- Stability Ball Calf Raises: Skipped
- Step Ups: 3 x 12 with two 12 lbs weights for each leg
- Straight leg pullover crunch: 22 with 5 lb weight
And then I actually left the gym to go on a short run. The weather was nice, and I would always rather run outside then on the dreadmill. I did:
- Distance: 1.5 miles
- Duration: 15:00 minutes
And then I came back to the gym, changed, and did an EPIC swim! As you all know, I have a slight fear of the swim leg of the upcoming triathlon (itâ€™s in March) because I was disqualified from my first triathlon because I had a panic attack in the lake!
That was a sprint triathlon (0.75 km) and Iâ€™m signing up for an Olympic one (1.5 km)â€¦. so not only do I need to conquer my fear of swimming, but I need to go BEYOND my fear and swim double the length!
The thing that really freaked me out during my first race was I didnâ€™t really think about:
- You canâ€™t stop swimming and hang onto a ledge. Itâ€™s a lake!
- You canâ€™t see the bottom. Itâ€™s a lake!
- Yes, your feet will brush against slimy, scary things. Itâ€™s a lake!
One of my goals for training this time around is to NOT stop swimming during training swims. If I need a break, I should float on my back, just like Iâ€™ll have to do during the race. I used this technique and managed to do .75 km without stopping to rest!
- Distance: 750 meters
- Duration: 17:40
Obviously, itâ€™s easier to swim in the pool, but that time isnâ€™t SO bad! :) And the experience kind of reminds me of learning how to run â€“ at first, I would run and then take walking breaks as needed. Now, I swim and take floating breaks as needed.
Post-workout snack was Pumpkin Yogurt and about 1.5 servings of granola;
And dinner was a lovely whole wheat pasta with artichoke hearts, sundried tomatoes, Brussel sprouts, and a cream sauce.
The vegetarianâ€™s meatball: steamed Brussel sprouts.
Iâ€™ve found the key to using artichokes and sundried tomatoes when they canned and packed in olive oil is that you have to rinse them over water and then pan-fry them in a wok. (I get both in LARGE containers from Costco, which is why I eat them all the time.) If you donâ€™t rinse, they are too greasy. And the frying brings out the flavors more, I think!
Dessert was three chocolate seashells:
Iâ€™m happy, full, and sleepy! Have a wonderful Sunday night.