Sometimes a little change is all I need to rejuvenate my workouts.
I am really, really enjoying my new workout plan. Concentrating on one major muscle group leaves my muscles feeling worked and fatigued by the end of my strength training.
I love it!
Today’s workout began with 20 minutes of light cardio on the elliptical. Then I hopped off to complete this leg workout:
|Squats||100||As many as it takes to get to 100|
|Lunges||15 each leg||3|
|One-legged leg press||15 each leg||3|
|Step ups||15 each leg||3|
Ryan gave me the idea to begin my workout with 100 squats. When he worked out with his friend Ben, a personal trainer, for a month (the same guy who led the blogger boot camp), Ben would have him attempt to do 100 squats in a row. If he couldn’t get all 100 (which usually he couldn’t), he would just break them up and rest when he needed to until all 100 squats were completed.
I did 50 in a row before doing 25, then 10 and then 15. It was intense… but in a good way! I actually think I could increase my weight a little bit, but I wanted to start at a weight within 15 pounds of the weight I used for squats in BodyPump just to try it out.
Breakfast this morning was more than blog worthy!
I finally got it right. My long-awaited pumpkin protein pancakes!
I made a batch for Ryan and for myself and the minute Ryan bit into his pancakes, he said, “These have to go on the blog!” That’s the seal of approval I needed to share the recipe with you guys.
Pumpkin Protein Pancakes
Serves one (makes three medium-sized pancakes)
- Prep time: 5 minutes
- Cook time: 5 minutes
- 2/3 cup old fashioned oats
- 1/4 cup cottage cheese
- 1/4 cup canned pumpkin
- 1 egg
- 1 egg white
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- Spray pan with cooking spray and heat to a medium heat
- Combine all ingredients in a small bowl and blend with an immersion blender until batter is relatively smooth and all ingredients are fully mixed
- Pour batter onto the warm pan to form three medium-sized pancakes
- Allow to cook until edges start to harden, about three minutes
- Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
- Top with syrup, nutmeg or desired toppings and enjoy
I have a feeling these pancakes will be popping up on the blog quite often as the seasons change and the weather becomes cooler.
I’m so antsy for boot-wearin’ weather!