Hey, hey, hey.
This morning I taught my 6am lovelies.
I wanted to teach something like this, but I’m pretty sure I would get fired.
So instead we focused on muscle strength. Normally I do muscle endurance and/or muscle power intensive workouts, but I felt like changing things up a bit. Pyramid style workout it was, adapted from this post with some slight changes. We did three circuits of the following moves:
- Split Squats
- Dumbbell Bench Press
- Lateral Shoulder Raise
- Low Pulse Lunge
- Bent Over Dumbbell Row
- Alternating Bicep Curls
For the first set, we did 15 reps with a moderate sized weight. Second set was 12 reps with a heavier weight. Last set was 10 reps with an even heavier weight. In between sets I busted out some “oldies but goodies” – cardio routines I used to do ALL the time. Why did anyone even used to come to my classes? I used to be so boring!
We finished up class with some tricep dips, and the same 5-4-3-2-1 Ab Challenge I did the other night. When we were doing the leg lifts, I was counting down from 10 and accidentally skipped the number 8! Who does that!? Then I was laughing at myself as I was teaching, which made my abs burn more, but I couldn’t tell if anyone else actually thought it was funny. I may have heard a snicker from Ashley and Jess to my left, but I couldn’t be certain. Either way, how awkward. Sorry, number 8!
Today’s eats were pretty standard, so I won’t bore you with the details, but I do want to share last night’s dinner recipe!
Roasted Butternut Squash & Spinach Salad
Recipe inspired by Two Peas and Their Pod
- 1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
- 1/2 an onion, sliced — the original recipe called for red onion, I used a yellow one I had on hand
- 3 cloves garlic
- Extra virgin olive oil
- Salt and pepper to taste
- 1.5 cups whole wheat elbow pasta — the original recipe called for orzo
- 4 cups water
- 2 cups fresh spinach, chopped
- 3/4 cup dried cranberries — I used raisins since I already had them
- A sprinkle of your favorite cheese
- Preheat oven to 400 degrees.
- Line a baking sheet with foil. Place butternut squash cubes, onion, and garlic cloves on prepared baking sheet.
- Drizzle with olive oil, season with salt and pepper, and gently toss.
- Place in the oven and roast for about 40-45 minutes or until the squash is tender. Make sure to stir the squash a couple of times while it’s cooking.
- While the butternut squash is roasting, cook the pasta as directed on the box. When done, drain and place in large bowl.
- Once squash is done, add it along with the garlic and onions to the pasta bowl. Stir in the chopped spinach (you don’t have to cook it!) along with the raisins and season to taste if needed.
The cheese part is optional, but I enjoyed dinner yesterday with a bit of feta and lunch today with some shredded mozzarella!
At first I didn’t think this salad would be anything special, but it was actually quite satisfying. I loved the extra little flavor the raisins added to the mix. Plus, it was super easy to make and perfect to throw into a Tupperware for an on the go meal.
What’s your favorite thing to eat as leftovers!?
Time for Wellcoaches class — can you believe we are already over halfway through the program!? Then a few hours of R&R before faceplanting. Gotta be up early again to sub for Spin in the am. Have a fab night!