Water: 4 bottles of water
So yesterday I did the squat/crunch combo and got so pumped about it! it made them easier to do…I didn’t even mind the muscle strain. I had a feel a feel the burn moment. To add a little extra to it (and maybe speed up some results so I can stay motivated) I added ankle weights and a 3lb dumbbell cross punch for the shoulders. Keeping count is the “fun part”. If I do it right the 70 squats will equal 35 crunches (1 on each side). Are there anymore standing crunch ideas? I didn’t put a towel down one day and the next day by booty hurt.
Ode to Freezer Cooking. What I like about having Sundays off is that I can (if the spirit moves me to do so) prepare all of my meals for the week and put them in the freezer (or fridge) until I am ready for them. This week I went all out! I scrambled up a mess of eggs and divided them up with a multigrain waffle and either turkey sausage or bacon. Breakfast DONE! For lunch I’ve got ham or turkey sandwiches or a salad. For the salads I cut up a baked chicken breast and I will add those on top along with some sliced apples which I can either add to the salad or just enjoy with the Vanilla Bean Cream Cheese dip I splurged on.
Dinner was DEVINE! I got off early today so I decided to marinate a pork chop and throw it in the oven when I got home, figuring while it was baking (along side some baby brussel sprouts) I could get my work out in. OMG orgasm of the taste buds! It was delicious! recipe is below.
Ginger Peach Pork Chop
- 1 Pork Chop
- 1/4 c water
- 2 tsp lemon juice
- 1 tbsp honey
- 1 tsp garlic/onion powder
- 1/2 tsp ginger/crushed red pepper
- 1tbsp soy sauce/Worcestershire sauce
- Sliced peaches (1 cup should do it)
Place pork chop in a sealable dish and add all ingredients toping with peaches.
Bake uncovered for 15 minutes
Serving Size: Single Gal Cooking!
Number of Servings: 1