After my not-so-great performance at the ZOOMA 10K, yesterday’s CrossFit workout was exactly what I needed to feel better.
After a warm-up (squats and deadlifts), we went right into the Strength part of class, which was 35 minutes to find our 1RM. I partnered with Kerrie, and I worked my way up to 195 pounds, which was a 15-pound PR! Obviously, I was pumped. Kerrie, being the beast that she is, did a 215-pound back squat! #beastmode
“Diane” was the Workout of the Day. I’m still working on my Handstand Push Ups (HSPUs), so I mixed it up with HSPUs and Hand-Release Push Ups, which was the modification for the workout.
RX: Deadlift 225/155 & HSPU
Scaled: Deadlift 155/95 & Hand Release Push Ups
[7 minute time cap]
I used 125 pounds for the deadlifts and finished in 5:11, which included eight real, live Handstand Push Ups. I’ve been CrossFitting for almost 1.5 years now, and I am finally getting HSPUs, so it was a big deal for me. I was so proud of myself.
Two PRs in one day! I definitely left class with a big, ol’ smile on my face!
Once I showered, I reheated some Chicken Bacon Alfredo from the weekend. I love this recipe so much, I made it for dinner on Saturday night when I got home from Annapolis. We had all of the stuff to make it, and I was craving some creamy, cheesy, bacon goodness in a bad way, so I whipped up another batch. I was excited to have the leftovers for lunch yesterday.
A couple of hours after lunch, I created a Gluten-free Cranberry White Chocolate Chip Cookie recipe for Health, which turned out so incredibly well. These cookies are soft and chewy with tons of dried cranberries and white chocolate chips mixed in. I can’t wait to share the recipe next week. Obviously, I needed to sample a couple of them to make sure they were an acceptable recipe!
Right before dinner, I snacked on some watermelon chunks.
Last night’s dinner was a good one—easy, simple, delicious—and inspired by this recipe for Huevos Rancheros. And the best part: it only required 5 ingredients. The chorizo and Rotel have so much flavor, you really don’t need anything else.
- 1.25 pounds ground chorizo
- 1 large green bell pepper, chopped
- 1 large yellow onion, chopped
- 1 can of Rotel
- 4 eggs
Fun fact about green peppers: Green peppers have as many antioxidants as the other varieties. I had no idea! You can save money buy buying green ones instead of more expensive red, yellow, or orange peppers or you can put that savings toward organic peppers since conventionally grown ones usually have a high level of pesticide residue. [Fun fact from Health, June 2013]
Making this dinner was super easy and you can cook it all in one pan. Love that. Here’s how to make it:
Start by sautéing the peppers and onions in olive oil.
Add chorizo and break it up with a fork.
Pour in Rotel.
Mix everything together and cook on medium heat for 5-10 minutes until veggies begin to soften and juices from the Rotel cook off a little.
Finally, use a spoon to make holes in the mixture where you’ll crack the eggs to cook them. Allow the eggs to cook for a few minutes—you’ll want the whites firm and the yolks runny.
Tada! A delicious dinner in no time at all! I am definitely adding this recipe to my What Should I Make For Dinner post for future reference!
Health News & Views
Meetings, errands, carpools… the work week tends to be a big blur, which leaves you tired and exhausted come Friday night. Instead of letting the work week grind ruin your weekend, try some of the easy tips below to streamline your weeknights. Your sanity will thank you!
Question of the Day
Have you set a PR lately? If so, please share! Brag away, baby!
P.S. Tomorrow night the Ellie Fund is hosting its 7th Annual Kelley for Ellie Fashion Show, which will be held at The Fairmont Copley Plaza. Tickets can be purchased at elliefund.org/events. All ticket and event proceeds benefit the Ellie Fund.