kick-butt workout and kick-butt soup

Last night, I laid in bed for hours worrying about the next quarter of school… I’ll be working as close to full-time as I can, starting my internship, and taking 3 classes… Amongst my usual activities. It just scares me. I imagine it’ll end up being just fine, but I like to worry… apparently.

So, 4:30 hit me hard this morning as I got up to go to the gym. I considered sleeping more. I considered just working out in my room. I considered never working out at 5 a.m. ever again. What DIDN’T I consider?

Walking into the gym, still lacking motivation, I thought I’d just do the short workout I had planned the night before and then go home and try to sleep an extra half hour before work…

Instead, I did the workout and was ready to do another since it only took me about 20 minutes. This workout comes from Katy @ Fit in Heels. When I read it, I thought, “oh, simple enough.” When I did it, I thought, “eh that wasn’t terrible.” And now, my butt says “oh, that was worse than I thought while I was still half asleep this morning!!” I’m sore!

The 300 Workout [From Katy @ Fit in Heels]

5 rounds of:

  • 10 wide stance burpees
  • 10 pushups with leg lifts (these make you feel strong and powerful!)
  • 10 jump lunges with twist (holding weight)
  • 20 crunches with oblique twist at top
  • 10 plank jumps w/ side crunch (I love these!)

So, it was very doable, and I’ll definitely do it again – which I wasn’t sure about initially, but with how sore I am now, I know it was good!

After that, I quickly moved on to do Naomi’s 480 workout. I had done this once before, at home, and remember piling the sweat onto the carpet of my bedroom! I thought about halfway through that I should just call it quits, but I pushed through and finished and followed it up with an elliptical tabata!

And then… I was so exhausted the rest of the day!

I did eat some delish soup at lunch! I got the recipe from Runner’s World. It’s incredibly easy:

Tomato Chickpea Soup [Adapted from Runner’s World mag]

  • 1/4 red onion, chopped
  • 1 T olive oil
  • 1 clove garlic
  • 1 28 oz can crushed fire-roasted tomatoes
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can water (use the chickpea can is what I’m sayin’!)
  • salt & pepper to taste

Do this: heat oil in a pot and add onion until soft; add garlic. Pour in tomatoes, water, and chickpeas. Boil for about 5 minutes and then let simmer, adding salt and pepper! Eat and enjoy!

 

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