It’s the 5th of January already! Where does the time go? I have a feeling that this year is just going to fly by as fast as 2010.
I woke up bright and early to hit the gym before I started work in the lab. I thought I would just go for it and do a major cardio session. In total I managed 1 hour and 20 minutes :P! I did 20 minutes on the treadmill with at a peak speed of 10.1, a 30 minute interval training session on the cross trainer and 30 minutes on the bike. It was just a case of plugging in the headphones and just listening to my music and before I knew it the time had just ticked away. I really enjoyed it, but it was a total sweat fest. It wasn’t pretty at all!
Breakfast was a small bowl of banana and peanut butter oats with some detox tea. I was unsure about eating something so heavy before my workout, but because I kept the portion smaller than usual I really didn’t feel nauseous during all that cardio.
After freshening up my belly was actually rumbling rather loudly. I was expecting this so I came prepared. I after work out snack was a Pulsin’ Bliss Bar and two clementines. This bar was really delicious and really hit those hunger pangs. It also has a great ingredient list such as, maca, dates, cashew butter, Ashwagandha Root and green tea extract to name a few.
For lunch I packed a yummy bowl of Roasted Garlic, Rosemary and Pumpkin Soup.
I topped it with some cinnamon roasted pumpkin seeds and served it with three sweet onion Ryvita crackers.
This is so easy to make and the ingredient list is really simple to:
- half of a pumpkin
- 4 cloves of garlic
- 2 tsps of dried rosemary
- 1 litre of vegetable stock
One of Alfie’s pics! 😀
Chop the pumpkin in half, clean out the cavity and place on a baking tray. Cut the cloves of garlic in half and rub around the outside edges of the cut side of the pumpkin and then place in the hollowed out cavity. Sprinkle with dried rosemary and roast in the oven until the pumpkin is cooked through. Once cooked scoop out the pumpkin flesh and place in a blender with some the stock. I found that one pumpkin half with 1 litre of stock gave the soup a nice consistency.
Eat and enjoy!
Afternoon snackage came in the form of some low fat Yeo Valley blueberry yoghurt and an apple…
When I got home I was still sore from the gym so I decided to stretch my limbs with some yoga positions from fitnessmagazine.com, including the cobra, pigeon, warrior pose and some sun salutations. There’s nothing like a spot of yoga for some serious limb stretching.
Dinner tonight was quick and easy. I had two vegetarian sausages, steamed savoy cabbage, some pumpkin and parsnip chips with some Butter Bean Dip…tasty!
…and I’m now snacking on some Wonderful Salt and Pepper Pistachios and a large bowl of lychees:
I love these weird looking things!
Now that I have joined the gym I need to formulate some kind of fitness schedule. By the end of this week I’m hoping to have everything down on paper so that I know what I am doing each day without having to think about it. Having a schedule for me is important so that I put all my energy into my exercises instead of faffing around thinking about what to do next. This way there is no need to think and I can just concentrate on working out with maximum effort. Tomorrow I think I will concentrate on some muscular structure and some toning work to give my poor legs a break from the cardio. They still feel like jelly :S!!! I’ll be back in the gym on Friday and there is a spinning class scheduled on Sunday that I am going to attend…wohoo! 😀
Do you have a workout routine that you stick to or do you just go with the flow? How important do you think it is to have a fitness schedule?