I bet you’re wondering how my hamstrings are doing. I’m glad you asked. They are ON FIRE. Stand up? Ouch. Sit down, Youch! Walk up 3 flights of stairs (twice at school today!)… burn! Down three flights of stairs? Even worse!
Have I explained the Be Strong Challenge? Edge Fitness, my rockstar bootcamp that I found thanks to Groupon last year, created the challenge for it’s members to get some extra motivation and strength. There are 10 or 12 2 person teams (I got randomly hooked up with another girl looking for a challenge), competing for points for 21 days. We get points for each workout we attend; for donating items to a food bank; for submitting food journals each week, and for liking/sharing things on Facebook. For a grand finale, my partner and I, who I have yet to meet “officially”, will meet at Edge Fitness next Thursday for an extreme workout challenge. 60 seconds each of Push-ups, Body Weight Squats, Burpees, Overhead Rope Slams, and Jungle Gym Rows. that’s 60 seconds of Push-ups, then 60 seconds of rest, then 60 seconds of Squats, rest and so on. Should be easy peasy. 😉
Anyway, I better not have hamstrings that feel like they do today when I attempt all that. Should I take it a little easier the day or two before the challenge?
DAY 11 Recap:
Thursdays- no bootcamp. Thank goodness… I’m not sure my legs would’ve gotten me there!
Breakfast 7:00 – leftover breakfast sausage & sweet potato hash with fried eggs.
Class at 8am – 10:45; work from 11-1:30; Class from 2-4:50. Whew!
Lunch – 12:00 Salad and grilled chicken. Identical to yesterday’s.
Snack – 2:45 Banana
Snack – Still hungry at 3:15 LARA BAR
Dinner – 6:15. Delicious. Pork Chops with Butternut Squash and Crispy Green Beans. “Recipe” follows:
Bone-in Pork Chops, generously seasoned with salt & pepper, cinnamon, ginger, nutmeg, and allspice. Cook in frying pan with a T. of coconut oil over medium high heat. Sear on each side, and then reduce heat and cook until done, about 7-8 minutes. Remove porkchops and juices from pan.
While pork chops are cooking, peel butternut squash, and chop into 1 inch pieces. Put into same frying pan over medium heat, cover and cook for about 5-6 minutes, stirring occasionally. Add some chopped onion. Season with salt & pepper and a little cinnamon. I also added a tablespoon of ghee after hubby mentioned that squash is really good soaked in butter. Cook for 4-5 minutes. Add approx. 3 tbls of water and let simmer. When water is cooked off, reduce to low, and add pork chops back to pan and cover to keep warm.
Crispy Green Beans:
Preheat oven to 425. Wash fresh green beans and snip any straggly ends off.
Scramble one egg in large bowl, add 2 tbls water and a dash of salt. Add green beans to bowl and slosh around so green beans are covered in the egg. In seperate dish, put 1/2 c of almond flour, seasoned with salt & pepper, garlic salt, cayenne pepper. Place green beans, a few at a time into almond flour dish and shake around until coated. Place on baking sheet lined with foil. Repeat until all green beans are done and in a single layer on the baking sheet. Bake for 10 minutes, turn the beans over on the sheet, and bake another 5-8 minutes until golden. I broiled mine for a few minutes at the end to crisp em up a bit. Delish!
I mixed some ketchup and worcestsershire sauce and a little coconut milk. Meh. The sauce was alright, nothing to write home about or repeat. I’ll have to come up with something for next time!