Checking in with Low Max....
God, I haven't done this workout in a LONG LONG time! I did remember it was lower body focus, but wow... 7 intervals went on forever! LOL! My glutes were still a bit sore from all the previous lower body work, but I did get through it. I do remember not being able to get through the lunge sequence blast in the past, but again, somehow I did all the reps without crying! I guess I got me some lower body strength afterall!
I continue to feel tired, and struggling through these workouts more than usual. I mean, I feel great once I'm done. But I'm really having to push it through. There's going to be a good week next week (the last week of Jan.) to take a break before February rotation comes along. So I'm excited to do that.
Joanne: I know what you mean when you're doing a rotation and feel compelled to do what's on schedule! It's a definite motivator for me too! Amazing you made it through BM2 feeling crappy! That's a LOOOOONG tough workout!! Make sure you drink alot of water, and take care of yourself! And if you get a fever, do NOT push yourself anymore!
Kathy: Wondering how your lower body is today after "BG"?? Am I the only one that was super sore after this one and thinks it's tougher than any of the lower body workouts from Cathe?
Heidi: Let us know what workout you do!
Heather: How are you doing out there?
And I have another yummy recipe to share. I made it last night for dinner. It's called: Roast Pork with Garlic Pepper Crust! Oh my , it was good, and quick! I made it with Dijon Roasted Potatoes... Here's the recipes:
Roast Pork With Garlic Pepper Crust
4 servings
1 pound pork tenderloin
6 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1 tablespoon lime or lemon juice
1 teaspoon olive oil
Heat oven to 450 degrees. Line shallow roasting pan with foil; spray foil
with cooking spray. In small bowl, combine garlic, parsley, pepper and
thyme. In small cup combine lime juice and oil.
Brush pork with lime juice mixture, coating well. Rub garlic-pepper mixture
over top and sides of pork. Place in prepared pan with garlic-pepper side
up. Bake at 450 degrees for 25 to 35 minutes, or until pork is no longer
pink. Let stand 5 to 10 minutes before serving
Amount Per Serving: Calories 157 - Calories from Fat 49
Percent Total Calories From: Fat 31%, Protein 62%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g,
Cholesterol 67mg, Sodium 50mg, Total Carbohydrate 2g, Dietary Fiber 0g,
Sugars 0g, Protein 24g
And here's the potatoes:
DIJON ROASTED POTATOES:
Cooking Spray
1 teaspoon Olive Oil
2 tablespoons Dijon Mustard
3/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds uncooked new potoatoes, quartered
Instructions:
Coat 9 x 13 baking dish with cooking spray
Preheat oven to 425 degrees
Whisk together oil, mustard, paprika, thyme and salt and pepper in a large bowl, add potatoes and stir and coat
Transfer potatoes to baking dish and roast 15 mins, stir and roast until tender on the inside, about 15-20 mins more
Serves 4 and 3 Points
About 1 and 1/4 C per serving