Wowzers! My abs are sore!
Last night Craig and I headed to the gym after work to pump some iron. I honestly love lifting weights, but after a day at work it wasn’t the most appealing thing. I found some will-power and forced myself to go because I know once I get there, I will be productive and get a good workout it!
I did lifts for both my upper and lower body, including my abs, which are quite sore today!
The other day I read this article (Stop Doing Sit-Ups: Why Crunches Don’t Work) that caused me to forgo my traditional crunches for some planks and leg lifts last night. I’m glad I changed things up because I am lot more sore than usual. I am not going to stop doing my traditional crunches, but it was refreshing to read this article and think twice about how I’m working out.
I decided to wait until the afternoon to get my workout in–when it is light out and warmer! Plus I had to leave earlier than normal this morning, so squeezing a track workout in, which always takes longer, would have left me scrambling to get ready.
As soon as I got home after work today, I did a few household things because I am OCD and have to have everything in its place, so I quickly went through the mail, unpacked my lunch, put some dishes away, and then got my running clothes on and headed out the door.
Here’s what my workout looked like:
2 mile warm-up to the track ~ Time: 16:00
6 x 400 meters ~ Time: 1:38 – 1:42, for each 400
I jogged an additional 400 meters in-between each one.
2 mile cool-down ~ Time: 16:30
Total distance: 7 miles
After a workout, my palate can be very picky. I usually opt for something with a mixture of protein and carbs–and something that isn’t heavy!
I decided on an Asian Chicken Salad Wrap: protein, carbs, light, and refreshing! The perfect combo.
This recipe comes from my October/November 2010 issue of Taste of Home Healthy Cooking magazine. I love this magazine and find so many good recipes from it!!
Asian Chicken Salad Wraps
3 cups shredded cooked chicken breasts
4 green onions, finely chopped
1 cup finely shredded cabbage
1/2 cup shredded carrot
3 tablespoons seasoned rice vinegar
3 tablespoons canola oil
2 tablespoons honey
1 tablespoon water
1 garlic clove, halved
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon coarsely ground pepper
1 cup fresh cilantro leaves
6 lettuce leaves
6 whole wheat tortillas (8 in.), room temperature
1. In a large bowl, combine the chicken, green onions, cabbage, and carrot. For dressing, in a small food processor, combine the vinegar, oil, honey, water, garlic, ginger, and pepper. Cover and process until blended. Add cilantro; cover and process until chopped. Pour over mixture; toss to coat.
2. Place a lettuce leaf on each tortilla; top with chicken mixture. Roll up tightly.
Just a few things on my to-do list tonight:
- pack my lunch for tomorrow
- make more Homemade Scottish Oats
See ya tomorrow!