At the request of others I am sharing more of my recent workouts. I am not currently training for anything specific. My workouts fluctuate according to how I feel, y'all know exactly what I'm talking about...there are days you would spend hours in the gym and days you're utterly exhausted after 5 minutes. If you're anything like me, you arrive home from the gym completely famished...below I share a delicious summertime meal.
30 sit ups
30 rows
30 crunches in bridge
30 bicycle
30 v-ups
30 leg lowers
30 flutter kicks
Lunge clock 1-8 & 10: 10 reps each
100 bosu squats
3 x 20 single leg bosu squats
3 x 20 single leg bosu straight leg
deadlifts
3 x 20 split squat
5 x 20 bosu push ups
5 x 10 second handstands
Workout
2:
10 min stair climb
4 sets 20 leg press 205, 225, 255, 295
4 sets 20 calf raises on leg press 205
3 sets on 24" box: 10 box jumps, 10 single
leg explosion from box, 10 double leg jump land single leg on box
3 x 10 box jumps on to 36” box
5 x 1 minute (20 seconds jump alternating
lunges, 20 seconds side to side lunges, 20 seconds jump squats) 30 seconds rest
between each set
Smith machine 3 x 10 each leg split squats
(first set #25 each side and second/third set #45 each side)
Workout
3:
4 x 400, 4 x 200
Workout
4:
15 minutes on treadmill 3 rounds: (incline
@ 15, lunge x 3 minutes at 2.5 mph, walk x 2 minutes at 4 mph)
50 narrow squats 95#
50 pliƩ squats 95#
10 sets x 5 reps jump squats at 95# with 30
seconds rest
Box lunge with 95# 1 x 10, 1 x 25
Good mornings x 10 with 95# (stopped secondary
to sunburn location and bar placement)
Squats 3 x 10 at 135#
Straight leg deadlifts 3 x 25 with 25#
dumbbells each hand
Wide leg press 3 x 20 @ 295#
Calf press 3 x 20 @ 205#
100 walking lunges
100 v-sits
Workout
5:
Warm-up
12 x 200s @ 30-32 seconds, walk 200 in
between (2-3 minute walking rest)
Workout
6:
5 sets: 20 x 45-90-180 bicep curls, 20 reps
triceps cable pull downs at 50#
50 rotator cuff internal/external rotation
with 2.5#
4 x 10 rotator cuff internal/external
rotation with 5#
Bench press: bar x 20, 5 x 10 at 65#, x 5
at 75#
3 rounds: Hyperextension x 20 reps, reverse
fly x 20 with 7.5# dumbbells
Lat pull down 3 x 12 @ 75#
Seated machine row 3 x 12, 60#, 75#, 90#
100 hanging leg lifts
Alternating unassisted pull-ups and body
weighted dips 5 sets x 5 reps
10 minute warm up on stair climber at level
100
10 x 20 hanging leg raises
4 x 20 single leg bosu squats
4 x 20 single leg straight leg deadlift on
bosu
3 x 12 split squats with 20#, 25#, 30#
dumbbells
Standing leg press 3 x 20 alternating 3 x
20 standing calf raises on leg press
1-minute front plank
1-minute side plank with hip abduction
2-minute front plank
Workout
8:
1.5 mile run
5 hill repeats
1.5 mile run
Walking lunges
5 rounds: (5 unassisted pull ups, 10 tricep
push-ups, 20 air squats)
3 mile run (22 minutes)
Summertime Deliciousness
Consider this my new favorite way to make
chicken, honey-glazed!!
Honey-glazed Chicken Kabobs
Ingredients:
- ¼ cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- ¼ teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves – cut into 1” cubes
- 2 garlic cloves
- 5 small onions, cut into 2”pieces
- 2 red bell pepper, cut into 2” pieces (I used red, orange, and yellow)
- In a large bowl, whisk together oil, honey, soy sauce, and black pepper. Reserve a small portion fo the marinade aside to brush over kabobs.
- Place chicken, garlic, oinions, and bell peppers into the bowl and marinate for a minimum of 2 hours.
- Alternate chicken and vegetables when treading onto wood or metal skewers
- Lightly oil grill grate. Place skewers onto preheated grill, cook for 12-15 minutes, until chicken juices run clear.
- Drizzle honey over top the cooked kabobs.
Cut a fresh pineapple into thin slices. Place on grill. I do not have a specific amount of time to
reference for grilling; I cooked each according to its grill marks.
Roasted Green Beans
Roasted green beans are easily one of my favorite
side dishes. Preheat oven to 400
degrees. Trim and wash fresh green
beans. Lightly drizzle beans with olive oil,
sprinkle with sea salt and ground black pepper, then squeeze half a lemon over
the beans. Toss by hand to make sure
each piece is evenly covered. Place in
the oven for 15 minutes. At 15 minutes
use a spatula to move beans around the baking sheet before baking another 5
minutes. Time may vary, keep watch on the beans!