Tuesdays are when I teach my Core Intensity class. Tonight’s class went by exceptionally fast! We went through a circuit of 5 ab exercises for 1 minute at each station twice, and then did the same with exercises for the hips and butt. Before stretching, we did some back exercises all together. Here are the exact exercises that we used:
Ab Circuit (1 minute per station)
Butts and Hip Circuit (1 minute per station)
Back (1 minute each all together)
I could definitely feel it in my abs by the end! Gotta love the burn 🙂
When I got home, I was faced with the question “What should I cook for dinner?” I had found a recipe for parsnip fries a while ago on Julie’s blog and thought I would give it a go! The “fries” were so simple to put together and tasted like decadent fries!
I had never cooked with a parsnip before, and thought it looked and smelled like a big white carrot! I peeled and cut the parsnip into french fry-like strips, and then sprayed them with nonstick cooking spray and sprinkled them with “Potato Head Seasoning.” This seasoning is my Aunt’s secret ingredient in just about everything, and she used it when she owned a little food truck restaurant in Alaska called the Roadside Potato! (It was soo cute!)
I then popped them into the oven preheated to 425 degrees for 25 minutes and flipped them half way through. They were THAT simple!
For the main course, I baked a chicken breast and put some hot sauce on top (I like things spicy!). When I first went to cook chicken on my own, I was intimidated. I didn’t want to under cook it or over cook it, so I just didn’t deal with it! Well, I did a little research and found a method that WORKS every time! 😉 Simply put a little bit of water in the bottom of a glass pan, then place the chicken in the pan with whatever sauces or seasonings you want on it. Then, stick it in an oven preheated to 425 degrees for 25 minutes and you will be golden! The chicken breast will be tender and juicy, and no one will ever be able to complain of dry white meat ever again!
To keep things simple, I cooked the “fries” with the chicken at the same time. To add a veggie to the mix, I steamed up a bag of frozen broccoli and mixed it with the chicken once it was cooked. Dinner was quick, nutritious and perfect!
After dinner, Brian and I walked down the canal to a little restaurant to meet up with some of our friends for a drink and I had one of the most amazing inventions….a Woodchuck Cider Float! Kind of like an adult version of a rootbeer float! It was so yummy and refreshing in the warm weather.
While chatting, the question came up of going to the gym in the summer, or running and being active outside? I tend to mix it up and do both, but I can definitely tell a difference in the attendance in my classes on days when the weather is nicer outside.
So now I’m asking you: Do you workout at the gym still in the summer, or do you take advantage of the great outdoors?
Check out this poll: