So I mentioned recently that after years of hesitation I finally upped and joined a gym. In the past my biggest problems with the gym have been equal parts too expensive, too focused on physical appearance (rather than overall health), too competitive and just plain boring. To mitigate most of these issues I joined my local YMCA and so far I have found it to has exceeded my expectations on all fronts. It certainly reflects my own values by promoting an affordable, supportive and holistic space for physical activity. Love the Y!
As far as my workouts go I have been sticking closely to my trifecta workout plan of HIIT-style cardio (short bursts of high intensity running/elliptical/cycling followed by quick cooldowns, repeated) for heart health and overall fitness, weight training for strength & yoga for flexibility. My workout schedule this week has looked a little like this:
- Monday: Weights/HIIT Cardio (50 min)
- Tuesday: Power Yoga, Weights/Light Cardio in the PM (1 hr AM/50 min PM)
- Wednesday: Off.
- Thursday: Weights/HIIT Cardio (60 min)
- Friday: Cardio LIFE (aka. walking around the city doing errands + heavy duty household chores like cleaning and moving boxes)
- Saturday: Power Yoga
- Sunday: Off.
This schedule was somewhat typical for me (minus Tuesday which was a little cray cray. I have my good friend Ryan to thank for convincing me to hit the gym a second time…ouch!)
Obviously all that activity requires a whole lotta fuel which for me is looking like:
Sprouted grain or whole wheat bread
Brown rice tortillas (I’m obsessed)
Cooked grains like rice, barley, amaranth, polenta, whole wheat cous cous
oats for breakfast. no brainer.
eggs and egg whites
fish (tuna and tuna steak, wild pacific salmon, swordfish steak, sardines – yeah i said it I love sardines)
tofu and tempeh
protein powder – usually raw vegan brown rice protein like sun warrior or garden of life
local and organic chicken breast, when available
Flax oil (I usually use it for salad dressing)
Nuts and seeds
Sauteed kale, onion and radish topped with avocado and a poached egg
Green: Kale, Broccoli, Chard, Bok Choy, Spinach, Zucchini, Cucumber, Celery, Parsley
White: Cauliflower, Onion, Garlic, Radish
Orange: Sweet Potato, Squash, Carrot
Red: Tomato, Chilis
Yellow: Bell Peppers (my FAVE kind)
On-the-go whole grain sesame bagel sandwich with Tomatoes, Lettuce & Cucumber – Tofutti Cream Cheese filled in nicely for the Swiss. Uhmmmyeah.
Staples: Apples, Bananas & Frozen Berries
Seasonal: Peaches, Pears, Yellow Plums, Cherries & Fresh Berries
Seared tuna steak on sauteed kale with whole wheat morroccan style cous cous
1/2 roasted squash, kale, broccoli, sauteed mushrooms and a pan seared organic chicken breast
Feeling inspired (or just hungry)? What are some of the changes you make in the kitchen to fuel your workouts or just keep your energy levels high when you need it most?
Wanna see any of these recipes on the blog? Lemme know!