Working it out

If you haven't noticed, I've been on quite the group fitness kick lately. In addition to pilates and my latest obsession, Burn, I've added TRX to the mix.

TRX combines adjustable straps suspended from (very sturdy) ceiling beams with music and cardio. You basically use your own body weight to workout. By slightly adjusting angles, you can make your workout easier or more challenging.

A friend forwarded a promo for a free unlimited intro week so I totally jumped on it. I love free. My first class was an Endurance Training class, which I had no background info on. I (foolishly) squeezed my 2 mile run in during lunch and figured I'd be fine for my 7pm TRX class. Nope. Had no idea what I was in for.

So, in great contrast to Burn, this class was mostly guys - there were only 4 ladies, one of whom was the instructor. Equipped with a basic knowledge of how to adjust the straps, a thumping soundtrack and no shame in looking like a fool, we started the 55 minute 'oo, it hurts so good' sweat session.

The endurance training class is targeted toward people that participate in endurance sports like marathons, triathlons and the sort, targeting muscles and areas endurance athletes need/use the most. A little cardio is thrown in, you know just for fun, and reps are longer (we were doing 8 20 second reps with a 10 second recovery in between). 

It was in this class that I discovered how weak my upper body and core are as I struggled with a suspended leg plank. It was challenging and I think I'm still feeling it in my abs 4 days later.

The instructor was super helpful and kept us going. She took some time to walk around and correct/adjust our form, which I totally appreciate. I got my butt kicked and absolutely loved it.

The next class I took was Power Stretch. I figured at 8:30 on a Sunday morning, it wouldn't draw a big crowd, but it sure did - every strap was taken! This class was the exact opposite of my first one. I knew it was going to be mellow and a stretching class, but I honestly didn't expect to be anxiously watching the clock. Friend and I agreed that the moves really didn't require the TRX and most bothered my knees even with a thick mat. Needless to say I probably won't be taking that class again.

Why do I like TRX? Same reason I'm into bootcamp and Burn - probably because of my gym/workout ADD. The 55 minutes zooms by when you're sweating it through a variety of exercises. It's definitely fad-y, but I'm ok with that. Still on the fence if I'll be returning post-free intro week. It's convenient to my home, but I think I still might prefer Burn and its super small classes. We'll see. 

In the meantime, my core and booty are getting whipped into shape! I'm hoping this puts a little more speed into my step...I'd like to see another half marathon PR this year and no more injuries!

Leafy Lentil Soup

Lately I've had soup on the brain so it seemed only natural I use a bunch of the greens I snagged at the farmers' market in a big vat o soup. This is a slight variation on another lentil soup I made and I think it's more than slightly better. I don't know if it was the chicken apple sausage or the Red Russian kale (or a combination of both?) that made the soup slightly sweet, but it was delicious! Enjoy!

Leafy Lentil Soup

2 c green lentils

2 links chicken apple sausage, chopped

3 small leeks, thinly sliced

1 carrot, sliced into thin disks

1 tbsp butter

1 tbsp olive oil

1 tomato, diced

1 bay leaf

2 c kale, coarsely chopped

1 c Red Russian kale, coarsely chopped

1 c rapini, coarsely chopped

6 c low sodium chicken broth

2 tsp salt

2 tsp freshly ground pepper

1 1/2 tbsp hot sauce

Heat butter and olive oil in a stock pot over medium heat. Saute sausage for 4-5 minutes or until they start to brown. Stir in leeks and cook for 2-3 minutes, stirring occasionally. Add carrot and tomato, cook for another 3-5 minutes, stirring occasionally. Stir in salt, pepper, hot sauce, bay leaf and lentils and cook for 1-2 minutes. Add greens and broth and bring to a boil. Lower heat and cover. Cook for 30-40 minutes, stirring occasionally.

March ingredients used: carrots, kale, leek, rapini

Simply Asian

Simply delicious.

 Kai-lan with Shiitakes and Tofu

1 bunch kai-lan, sliced into 1-inch pieces

1 tbsp olive oil

1/4 c oyster sauce

1 tbsp sesame oil

1 clove garlic, minced

1 tbsp mirin

1 tsp chili garlic paste

1 tsp soy sauce

1/4 tsp sugar

3 tbsp water

1 c shiitake mushrooms, thinly sliced

1 c firm tofu, diced

Heat oil in a large pan over medium high heat. Combine oyster sauce, sesame oil, mirin, chili garlic paste, soy sauce, sugar and water in a bowl; set aside. Saute garlic until fragrant, then add kai lan. Saute for 3 minutes, then add mushrooms and about 8 tablespoons of the sauce mixture. Reduce heat to medium and cook for 3-5 minutes, stirring frequently. Add tofu and cook for another 3-5 minutes. Taste and add more sauce if necessary. Serve immediately over rice.

March ingredients used: garlic, asian greens

This dish makes me happy. Partly because it's comforting and the flavors remind me of some dishes my mom used to make and partly because I love the variety of textures in one bowl. I ate mine over some brown rice so I had the crunch of the kai lan, the softness of the tofu, the squishiness of the mushrooms and a slight bite from the rice. Mmmm...delish.

In with $20...

Out with $6. I think that's a successful shopping trip, no?

We finally got a break from the rain and I enjoyed a stroll around the farmers' market after my TRX class (more on that later). It was a surprisingly busy day at the market, but there was still some good produce to be found! Here's what you'll be seeing this week:

Two varieties of kale: regular and Red Russian. According to one of the farmers, Red Russian kale is a little tougher and a bit sweeter than the regular variety.

Leeks, taters, and A carrot. I'm still not sure why I only bought one carrot.

Kai-lan, or Chinese broccoli. I was excited to see a huge table full of asian greens - bok choy, yu choy, you name it!

Broccoli Rabe - I'm seriously obsessed with the bunches I get from Happy Boy Farms. They're not as bitter or tough as the ones in the grocery store and they cook pretty quickly since the stems aren't super thick. Love.

Cara Cara oranges! C'mon, you knew that was coming :)

Stay tuned for my creations!

Finding a balance

Finding a balance between work life, running life and life life can be pretty tough. It's even harder when you're not much of a planner. Since I've had a lot going on lately, I've found that planning is necessary if I want to stay sane and be social while training. 

Here are a just a few things that have worked well for me:

Color me organized

Setting up a detailed, color-coded calendar keeps me on track and ensures I don't miss any important events. 

Once I know what races I have coming up, I devise a detailed training schedule and map it out on my calendar. That becomes the base for all future planning. I know it sounds lame, but training has to be a top priority no matter what your skill level. Plus, spending hundreds of dollars on a race (registration, travel, lodging, etc.) automatically bumps it up on the priority list.

Naturally this is synced with my phone so I get friendly reminders all the time. 

(source)

Sweat it out with friends

Get your friends motivated and keep yourself in check. Research group fitness classes in your area and recruit a couple of friends to check them out with you. Catch up over coffee, drinks or food afterward.

The group fitness classes I've come to love (bootcamp, Bikram and Burn) were introduced to me by friends. It's not like we were hanging out and chatting in class, but working out together lets you squeeze in much needed QT with friends. The great thing about group fitness classes is that you have to sign up and pay in advance. I don't know about you, but that makes me less likely to bail.

(source)

Make workout dates

This sort of goes in line with group fitness. If you're not into spending money on classes or hanging out with large groups, set fitness dates with friends...friends that will hold you to it. This lets you multi-task - chat and workout! Some buddy-friendly activities: biking, running, urban hikes, tennis.

Run errands

Literally. If you have to go to the grocery store, office or need to pick something up, make it part of your running or riding route. I've planned long bike rides to meet people for lunch and carried portable bags on runs to the grocery store. Multi-tasking. Embrace it.

Lunchtime quickie

The lunchtime workout doesn't work for everyone, but if you have access to a gym (or shower), take advantage of it. Even if you're not a fast showerer/changer, you can still get a 20-30 minute workout in. To make the most of those precious minutes, I've found that running intervals is best. For easy runs, I've maxed out at 3 miles during lunch. Beware of the post-gym glow. I stay pink for at least 20 minutes after I get back to my desk. Eeh.

Don't sweat it
It's taken me awhile to accept it, but it's ok if you miss a workout. It's ok if you want to bail on a 2 miler if you've had a really rough day and all you want is to grab a beer with friends...as long as you don't make it a regular occurrence. It's also ok to shift workouts around to work with your schedule.

Happy training season :)

Beety Couscous Salad

I still had 2 roasted beets in the fridge from last weekend (I decided that cooking them would buy me some time) and didn't have a clue as to what to do with them. I went with easy and familiar. It was a brilliant choice.

Beety Couscous Salad

1/2 onion, thinly sliced

1 tbsp olive oil

1/4 tsp sugar

1/2 tsp balsamic vinegar

pinch salt

2 beets, roasted and diced

1 c israeli couscous

1 1/4 c low sodium chicken broth

1/2 tsp tarragon

1 tbsp olive oil

1/4 tsp salt

1/2 tsp garlic powder

1 tbsp olive oil

2 tbsp champagne vinegar

2 tbsp balsamic vinegar

Heat 1 tbsp olive oil over medium heat in a saute pan. Add onions and cook until translucent, stirring often. Reduce heat to medium low and cook for another 5-8 minutes, stirring occasionally. Add 1/2 tsp balsamic vinegar, salt and sugar. Reduce heat to low and cook for 5 minutes, stirring occasionally. Remove onions from pan and set aside.

Heat saute pan used to cook the onions over medium high heat. Deglaze pan with 2 tbsp chicken broth. Add 2 tbsp olive oil and couscous. Stir vigorously for 1 minute to toast the couscous and make sure each pearl is covered in the olive oil. Add tarragon, salt and garlic powder. Pour in remaining broth and bring to a boil. Reduce heat to low, cover and cook for 10 minutes.

Toss couscous with olive oil and vinegars; stir in onions and beets. Chill and serve.

March ingredients used: beets, onion

I don't know why I love this simple couscous salad so much. The beets were perfectly sweet and tender and they were great with the very subtle dressing! Plus, you can't beat the rich color :) Yum.

Eat your veggies with every meal

Or make every meal full o veggies!

Armed with a pound bag of mixed greens from the farmers' market and a couple other fun salad toppings, I prepped 3 days worth of salads. Why? Because I actually had time to and that's just what I do!

I'm usually pretty good about bringing lunch to work. I've found that the only days I cave and buy lunch are the days I'm either too rushed to make a lunch or make a really lame rushed lunch. I love the rare productive evening where I can prep for the week :)

Yes, I take the term big salad seriously. Those are the large round containers. I like to prep a nice big salad base (greens and a few key toppings) that I can simply toss into a tupperware, add a couple other toppings and take with me to work. Super easy. 

Since mixed greens don't have much going on as far as texture is concerned, I like to add a variety of crunchy toppings. I see salads as a great way to experiment with new raw veggies. Like this guy, for example:

Blog friends, meet Watermelon Radish.

Not much of a looker until you slice into it...

Gorgeous. My radish wasn't as brightly colored as other specimens, but I still thought it was pretty. Since this guy has a pretty peppery flavor, I decided to shave some onto my greens for a slight crunch and bite. Whether or not it plays well with the fennel I sliced into the salad, is yet to be determined.

After the crunch factor was added, I tossed in a few of my standard salad toppings: corn, chick peas, pickled beets, arugula, and avocado. Then my salads were ready for the fridge. Dressings vary from straight balsamic vinegar to salsa to a scoop of hummus. Easy, fast and tasty when you're rushing out the door. Every so often I'll crumble some cheese onto my salad even though my doctor says consuming cheese on top of that much ruffage is just asking for trouble (sorry, TMI). 

March ingredients used: arugula, avocado, fennel, radish

I know I'm not the only salad lover out there. What are some of your favorite toppings? Any must try dressings?