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Full Day of Eating: Full Day of School

I know I did a full day of eating yesterday, but I figured why not do another one?

Pre-Workout: Cheerios

I was planning on doing Crossfit, but I could actually do zero of the movements with my wrist so I decided to just do a lift on my own instead. I did 10-10-8 back squats at 135-145-155, 3 sets of single leg split squats and pistols, and then some rowing for conditioning! 3x1000m with 4 minutes of rest in between! I think my average time was 4:13 per 1000? It took me back to my rowing days though!

Breakfast: Cottage cheese with pumpkin pie filling and sunbutter, plus a few grapes. The saltiness of the cottage cheese pairs perfectly with the pumpkin—kind of like cheesecake (but I wouldn’t take it that far).

Lunch: Same thing as yesterday, but packed since I was at school all day. Chicken, nectarine, apricot cranberry goat cheese, balsamic vinaigrette.

Snack: It ended up being a pretty warm day, so I went and got ice cream with a few friends. I had salted caramel.

And then when I got home I had a few carrot sticks.

Dinner:

Of course I had a dinner-making snack:

And I know I recently posted this meal, but here it is in context. Zucchini noodles, apple chunks, chicken apple sausage, and white cheddar laughing cow. Seriously so good.

Dessert: Same as yesterday. Pumpkin pie filling with dark chocolate chips and whipped cream. And a piece of dark chocolate.

Bedtime snack: The same rice cake with pumpkin cream cheese, and a couple of pieces of dried persimmon.

And that’s it! I’m currently trying to hurry up and get my studying done for the night because I have early morning spin to teach tomorrow!

Here is your obligatory kitten picture:

18.3, 18.4, and Powerlifting Competition

Boy, do I have some things to catch up on! I’m currently on spring break, so I do want to get in a recap of recent athletic endeavors. Later I’ll do a post with a little more more food, and then one on what my powerlifting prep actually consisted of.

Let’s start off with a Crossfit Open recap: 18.3 and 18.4. These were the first workouts featuring movements I couldn’t do. Sidenote: 18.5 is announced tonight and apparently there will be voting; I’m really hoping it is movements I can do though! Chest to bar pull ups would be very questionable for me…

18.3:

Workout 18.3

2 rounds for time of:
100 double-unders
20 overhead squats
100 double-unders
12 ring muscle-ups
100 double-unders
20 dumbbell snatches
100 double-unders
12 bar muscle-ups

Women perform 80-lb. OHS, 35-lb. DB snatches

Time cap: 14 minutes

80# overhead squats are definitely not trivial. I was excited for the doubles because mine have been really strong lately. And ring muscle ups? Yeah, that wasn’t going to happen.

My first set of doubles was really strong. I think I managed to stringy together the first 50? The overhead squats were better than expected. I believe I did them in 2 sets, partly because sometimes it’s harder to put it down and have to get it up again! 80# snatches definitely felt harder after 100 doubles! I got through my second set of doubles in I think 6:21? So I had about 8 more minutes to play around on the rings. Suffice to say, I didn’t get my first muscle up. I did get closer than I was expecting though, so that’s something!

Workout 18.4

For time:
21 deadlifts, 155 lb.
21 handstand push-ups
15 deadlifts, 155 lb.
15 handstand push-ups
9 deadlifts, 155 lb.
9 handstand push-ups
21 deadlifts, 205 lb.
50-ft. handstand walk
15 deadlifts, 205 lb.
50-ft. handstand walk
9 deadlifts, 205 lb.
50-ft. handstand walk

Time cap: 9 min.

Now, I can’t do handstand push ups. I actually really don’t like handstands in general, so I haven’t ever had much desire to work on them. However, I was pretty confident I could bust out 21 deadlifts pretty fast, so I opted to Rx this workout and just do 21 deadlifts for time. I busted out my set of 21 in 45 seconds. I have to say, I have my powerlifting prep to thank for that. I never really do 155# deadlifts in workouts other than the Open because historically it is on the heavier side for a lot of reps for me. After deadlifting a lot, heavy, for my powerlifting prep, the 155# felt really easy. I ended up continuing on, with 155# and just doing the workout as the scaled, which was with hand release push ups. So I basically did 21-15-9 155# deadlifts and hand release push ups, plus 21 deadlifts, so I would actually get a workout in!

Now, for the powerlifting meet! Since I haven’t blogged a ton lately, I haven’t talked about it too much on here. My school hosted a friendly powerlifting competition, which I did about an 8 week prep for. Again, I’ll go into full details on the prep in another post. I do want to include food a bit here, because that was an interesting challenge. The competition was 6-9pm, and I am definitely a morning workout person so that was different.

I got super lucky with my schedule that day, in that I had the whole morning off and just had classes in the afternoon, so it was a restful day. I made myself my normal lunch: salad with grilled chicken, goat cheese, and pear, plus some GF crackers on the side.

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I had a granola bar mid-afternoon, per my usual routine. I had to be at an athlete’s meeting at 5, so in the 30 minutes between arriving home from class and leaving for the meeting, I whipped up a protein-and-carb-rich light dinner. I had egg whites with half a sweet potato (that I roasted earlier in the day—so fancy) and some reduced fat cheddar.

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Then, it was time to head over and hear about the rules!

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Powerlifting has certain commands you have to follow about when you can lift and rack the bar. I tried to practice these a little bit in training, but the command I was most nervous about is a command that tells you to lift, when you are at the bottom on a bench press. Basically, it means you have to pause at the bottom of a bench press until you get the command to lift. We were told we had to make our first attempts, so I actually dropped down my bench press initial attempt by a few pounds after that warning.

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I actually ended up eating another protein bar before the event started. I really didn’t want to go in hungry because I needed all of the strength!

Another challenge was warming up for the event. I was in the competitive division, which was the 2nd of 3 to go. The recreational/beginner division was the first to go, and it was the largest by far. When they started their squat attempts, I started warming up my squat. My initial attempt was 185, a slightly aggressive first attempt but also a number I was very confidant in. I actually warmed up to 195, which was my second attempt. I had a feeling I would be nervous, especially on squats, so it made me feel better knowing I hit those numbers. Then, before I knew it, it was go time!

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My first attempt went smoothly, although I do feel like I had waited a little long since warming up before I lifted. It was fine after the first attempt though. After each attempt, we had to tell the people in charge what our next attempt would be.

Then, I went for 195.

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It felt pretty easy, but I did get a warning about depth, meaning I had to make sure I went deep enough on the next rep (but my 195 was still accepted). I hit 200 in training on Friday, and my squat PR (from 2014….) was 205, so I went for 205 as my third attempt. I think I was a little overly concerned about going deep enough, and I got stuck at the bottom and failed the lift. As soon as you lose your core in squatting, the lift is just not going to happen. I think I had it in me though! I refueled with chocolate milk post-squats and then watched the heavy lifters go…someone squatted 500# which is so crazy to me.

Next up was bench. I warmed up to my initial attempt of 95#. Bench is by far my worst lift, and one I’ve hardly worked on in my many years of lifting. Actually, for that reason it was fun to train because I saw improvements and PRs. Again, I was nervous about the pause at the bottom.

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95 went up easily. My all time max was 115, from a few weeks ago, and it was UGLY. I went for an aggressive second attempt at 110 and didn’t know what to expect, but it also went up well. I went for 115# for my final attempt, and again, it went up super easily. Unfortunately, I missed the command to rack the bar after I successfully lifted it, so the lift didn’t count. Ah well. Annoying, but in the scheme of my total score it was only 5#, and for my own personal records, I know I hit it.

Last up was deadlift. It was around 8:30pm by this time and I was fading. Super tired. But I told myself, I literally only had to lift the bar 3 more times! Again, I warmed up to my first attempt of 225#. At this competition, we were not allowed to use powdered chalk, only liquid chalk. I’ve never used liquid chalk before. Honestly I don’t normally use chalk for deadlifting, but the bars at school are super slippery so that was always a problem. Luckily, I made friends with someone who had liquid chalk, and it seriously made all the difference! 225 was easy. My second attempt was 235, and that also went as planned. My PR (also from 2014…) was 245, so I decided to shoot for 250 for my final attempt….It went up fairly easily, and was my far the prettiest heavy deadlift I’ve done! Normally at near-max weights, the form breaks down (and the back rounds..), but that didn’t happen, I felt it completely in my hamstrings and not in my back. I was SUPER happy to finish with that lift and with a PR! Especially because when I started my powerlifting prep, I initially couldn’t get heavier than 225!

Overall, the meet was an amazing experience. It was so much fun, and everyone was so nice! I also LOVE lifting, especially powerlifting. I love getting stronger and watching things change. It was also fun to have a goal to work towards. 10/10 would do it again. I also had amazing friends who came out to support me!

I got home around 9:30 and ate the same egg/sweet potato meal I had prior to the competition, as well as a brownie with ice cream. I made these super amazing GF/vegan brownies and can’t say enough good things about them. They’re MOSTLY applesauce and chocolate, and the texture coming out of the oven was like the best fudgy brownie. They’r definitely best served hot, and I appreciate that the recipe makes a smaller batch.

Look out for more posts coming soon!

Squat Program Success+Week in Meals

Hello! I wanted to first talk about my squat program: the rundown of what I did+the progress I made. Then, we’ll go through some meals from this week. First, a quick Monday highlight: my parents, friend, and I went to a San Jose Giants (Giants’ A affiliate) to see Bumgarner pitch a rehab start, and it was a blast!

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We got watermelon wheat beers and barbecue—chicken sandwich+coleslaw for me!

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It was so much fun! I love baseball. Bumgarner did super well (1 UER), much better than last week’s start which was 9 runs in 4 innings…

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I finished the night with chocolate vanilla swirl froyo with sprinkles.

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Now, onto my squat program!

Here’s what I did, first. Listed as reps, then percentages at those reps, and then what weight I used.

1: 10-10-8 @ 70-75-80%, 135-145-155#

2. 8-8-6 @ 75-80-85%, 145-155-165#

3. 6-6-4 @ 80-85-90%, 155-165-175#

4. 4-4-2 @ 85-90-95%, 165-175-185#

I did a day of squatting with Crossfit (just whatever was programmed) plus one additional day of the above rep scheme a week. 1=week 1, 2=week 2, etc. Each week, I was building weight while decreasing reps. At the beginning of my program, at Crossfit we did max reps at 95%, which was 185# for me. I got 3, with the 3rd being a failed fail (I tried to fail but then got it up). Well, when I did the last day of my squat program last week, I shocked by how not terribly my 2 reps at 185# came up. Then, at Crossfit on Monday I had to do max reps at 185# again, but this time I got 7. What?? That’s such a big increase over the course of a month! This squat program has been a lot of fun, and seeing strength increases like that makes it even more worthwhile. I’m planning on doing another cycle of the same thing, but with 5# higher each week.

And then, as promised, I have lots of food to share! Pop back in tomorrow for a new Quick and Easy recipe as well!

Breakfasts

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Leftover red, white, and blue banana bread with milk and a nectarine post-workout, pre-work.

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Flapjacked muffin with delicious nectarine. CA summer at its finest.

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Microwave banana custard with a dab of sunbutter. I literally have not had this in years, but I was craving something protein-rich for breakfast so I went for it. Yum!

Lunches

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Nectarine, grilled chicken, and creamy goat cheese salad with a side of GF crackers.

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Grilled chicken, blueberry, and burrata salad with rice cakes.

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Date and nectarine salad with goat cheese, light champagne vinaigrette, and a side of BBQ rice cakes.

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Same thing, but with white nectarine instead of yellow!

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Catered Mexican food at my dad’s company picnic. I made a salad out of lettuce with fajita chicken, black beans, salsa, rice, tons of guac, and a tortilla.

Snacks

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Brown rice cake with creamy goat cheese and raspberry jam.

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A new to me NuGo bar. The pomegranate was actually crazy good! It was a little more interesting than just chocolate (below), but that one was good too. IMG_4339

I like these bars because they’re coated in chocolate, so naturally they’re delicious.

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The usual.

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I’m liking this new work smoothie: 2/3c milk, half a flapjacked vanilla smoothie mix, 1/2c frozen mango. Loving the vanilla mango flavor combo!

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This morning I did a treadmill workout followed by a yoga class. I did a half mile warm up, then 8 rounds of 2 min push at 7:00 pace, 1 minute recover. I only had Cheerios beforehand, so I set myself up in Starbucks with an iced decaf latte and a snack to work on stuff for school, and this blog!

Dinners

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A delicious summer dinner: leftover chicken with BBQ sauce, sautéed zucchini noodles seasoned with a sundried tomato seasoning blend, and an artichoke served with a mayo-balsamic vinaigrette dipping sauce.

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Post-yoga Wednesday night, I suggested we just pop into Whole Foods for dinner. I had an enchilada over salad, plus some rice and some grilled veggies.

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A lazy Friday night dinner at home: takeout from the counter with more zucchini noodles. My mom and I split my signature custom burger: chicken with garlic aoili, gruyere (they messed up and put goat cheese instead), tomato, mixed greens, and of course, avocado, on a GF bun.

Desserts

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Chocolate chip orange cranberry bread with chocolate Halo Top.

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Flax brownies (actually really tasty) with vanilla Halo Top, whipped cream, and sprinkles.

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And finally: my beer! I finally tried my chocolate milk stout that I brewed and it is absolutely amazing. REALLY amazing. Possibly better than the St. Louis version, possibly one of the best beers I’ve ever had. I am very impressed and surprised with myself!

Have a great week!

Sweet Potato Bread Recipe

Ok, I know I’ve been promising this bread for forever. Ok, like a week, but still. I’m finally ready to share it today!

First, I want to catch up a little bit. On food. On fitness. Life. Etc.

First of all-my sister is engaged! How crazy is that?? I’m the maid of honor and I’m so happy for the couple! We even broke out the good champagne to celebrate!

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It happened on a hot air balloon in Napa-hwo perfect is that? They stopped by for congratulations and to partake in our grilled nectarine salad (because we got nectarines from Costco with only a few days to eat them…)

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Recipe here.

Another meal I’ve been meaning to post were these beautiful parmesan and spinach soufflés.

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Plus a delicious side salad with herbs, meyer lemon infused olive oil, and aged white balsamic vinegar.

In workout news, I messed up my shoulder today. I was weight lifting with my trainer. We did heavy snatches and I did pretty well-didn’t hit my max but made the lifts I should have made. Then, heavy deadlifts. After working my way up to heavy weights, I did a set of 5 at 210, a set of 3 at 220, and a set of 1 at 230, followed by max reps at 230 (I got 2-apparently my form was going and I wasn’t allowed to try a 3rd with my ‘cat back’). Then,I worked on behind the neck snatch grip presses and snatch balances. It was fine. So basically I spent a lot of time stabilizing heavy weights with my shoulders with no issues. Then since there was a bit of extra time, we did some core work-roll outs. You may have seen those ab wheels before, but I used a barbell with circular plates to roll out. I got a little too ambitious on the first one and roll out to far, and then got kind of stuck and ended up sort of face-planting and felt a pop in my shoulder. I was worried at first, but everything seems to be in the right place and it feels much better than it did initially. The pain is in the same area that my shoulders get creaky, especially this one, so I think it’s just a bit of a sprain/strain. I’m hoping it feels better soon!

In life news, I’m jetting off to Hawaii with my family! My dad has a conference so we’re tagging along and making a vacation of it. To be perfectly honest, I’m a bit worried about what I can eat but I’m sure we’ll make it work. Hawaii is full of nuts and coconut, and the last time I was there I ate both and ended up with a pretty bad allergic reaction to macadamia nuts (this is before I completely avoided them and was still in denial).

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It’s actually looking to be a pretty active vacation for me. I have a 10 mile run scheduled this weekend, which will feel great in the heat and humidity I’m sure…Plus some other shorter runs. I’m also hoping my shoulder is ok to visit some of the Crossfit boxes I visited last time I was there! Other excitement includes another visit to see the piggies.

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The biggest thing I’m excited about it visiting a goat dairy farm! We went many years ago and I remember trying delicious goat cheese. Plus-RUMINANTS. I think as part of the tour we get to milk them? So pumped!

In terms of my health-my stomach is mostly healed but not 100%. There are still times were I feel super dizzy and nauseous, and tums/pepto still has to come everywhere with me just in case. Luckily, at this point it seems these episodes are mostly linked to certain foods. Which can be frustrating, but I’m trying to be better about figuring out what foods and how to better avoid them The list of things that makes me sick includes dark chocolate, onions, mexican food, tortilla chips, wheat, too much sun butter, too much fatty food. The list goes on. I really do feel like some of this is temporary and won’t affect me in time when I’m fully healed, but we’ll see. In the meantime, I’m sticking to gluten free-all of these breads I make with gluten free flour, and you’d never know it. It seems to be even less noticeable with pumpkin bread than banana bread too.

Which FINALLY brings us to the recipe! I wanted to make sweet potato bread, but couldn’t find the recipe I used in the past so I figured, why not try my own hand at it? Like I’ve said before-I’ve tried very hard to screw up my basic banana bread recipe so I might was well try a little bit harder!

Sweet Potato Bread

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Ingredients

1.5 cups mashed, cooked sweet potato or yam

1 c flour

1/3 c milk

2 bananas, mashed

2 T oil (I used avocado)

1 egg

1 T vanilla

1 t salt

1 t baking soda

1 t baking powder

1/4 c honey (can add more-to taste)

1 t cinnamon

1/4 t nutmeg

Optional: 1 T orange juice (I wanted to moisten it and in full honesty the only citrus we had was a tangerine so I just used the juice from that)

cinnamon sugar for sprinkling on top

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  1. Preheat oven to 350.
  2. Mix wet ingredients well, then add dry ingredients.
  3. Sprinkle cinnamon sugar on top (this just makes it pretty!)
  4. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.IMG_3644

This dense bread is the perfect segway between summer and fall. It’s a dense, warm bread but doesn’t quite have the kick of fall spices.

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What is your favorite quick bread? What should I experiment with next?

 

Yoga Fixed My Shoulders

Phew. Yesterday was quite the day!

I started my morning teaching a 7am spin class on campus, which was awesome. I didn’t think we’d get a big turn out because it wasn’t that well advertised and it was early, but I got a good group out, including a friend!

Then, I had a weight lifting session with my trainer. I tried to move it to not the morning I had to teach, but that didn’t work out so I had to suck it up and go in with less than fresh legs. We worked on cleans, back squats, and jerks. I PRed my clean again at 148#! That’s a 8# increase this summer, so I’ll take it! Sometimes being a little tired helps things-I don’t overthink the lift, plus I was super warmed up! I also hit 95% of my back squat max for 2 reps. This is especially good because my max is a year old, and I maxed out at my 95% when I tested it back in the spring.

As for the jerks, we didn’t go super heavy but they felt better than expected. Over the last year or so, I’ve developed very creaky shoulders, especially when I go overhead with the bar. I basically have not been able to go overhead more than once a week without stiff shoulders and pain when I press up. Earlier this week at Crossfit, we did a ton of push presses and high volume overhead work. But, the jerks yesterday felt fine! It was a night and day difference. So what changed? I started yoga about 6 years ago to help with flexibly (because I have none). I honestly think yoga was key for helping me stay injury free in my many years of softball. (I was a pitcher and never had any shoulder/arm trouble which is rare for someone doing it for 10 years!) In the past year, yoga has kind of fallen by the wayside. Last month, I finally started making it to class again, and I’ve noticed my shoulders getting stronger and looser. I felt a drastic difference from just last week’s class to this week’s class when doing low push ups-my shoulders felt strong and were losing their creak. Plus, this week I walked out of class with much less foot pain because I spent 60 minutes stretching out my tight calves. Needless to say I will be making yoga a regular thing again if possible!

After my training session, I met my sister for coffee at Bliss in Redwood City for any locals.

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Of course, I got a cappuccino and it was fantastic. It was a light roast, and had premium quality milk foam (which is clearly what matters, if you ask me!)

After coffee, we headed home for lunch. I made myself a salad with truffle goat cheese (because we didn’t have any regular goat cheese), dates, a nectarine, and deli turkey.

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Sweet potato seed crackers were on the side.

I spent the afternoon resting, and then apparently going on a baking frenzy.

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It’s 4 days into September and I’ve already make 3 loaves of pumpkin bread and a loaf of sweet potato bread. Besides the pumpkin bread, I did lots of experimenting and improvising.

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For the pumpkin bread, I baked some Noosa honey yogurt into the center for something fun.

If you take one look at my recipe page, you’ll see that most of what is up there is quick breads and salads. Those are my two claims to fame. I’ve gotten very good and making up recipes for healthy quick breads. I have one base recipe that I use, and I have yet to screw it up, surprisingly, despite how many modifications I’ve tried. (That’s actually not true-the one thing that didn’t work was coconut flour banana bread. Apparently bananas and coconut flour are not good together. It was gross.) I’ve even started making it with gluten free flour, and you would really never know. At this point, nothing contains more than 1/4 cup of sweetener, but you’d never know. Even my sister approved, and she is wary of anything “healthy.”

When the sweet potato bread came out, I decided I am a freaking genius. It was on point.

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My third loaf was a total experiment, and I was running out of flour so I had to really improvise. The bread? Awesome. Exactly what I was looking for. The appearance? Uhhhh.

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The batter was completely gray-this picture doesn’t do it justice. Anyone want to guess the secret ingredient that reacts to turn this color? I’m guessing it reacts to baking soda/powder. Because of the appearance, I’m not 100% sure I’ll share the recipe. Plus, it still needs tweaking because I think if I had more flour and didn’t have to improvise quite so much it would be better!

As for the sweet potato recipe, it’s coming this weekend-I promise!

That evening, I went to run club at Crossfit. My legs were not really up for it, but I’ve been wanting to go for a long time now and this was the only week I could really make it. Since everything is based on paces, I had to do a timed mile. Blech. I clocked in around 8:10, and with tired legs, I’ll take it. I should probably actually do a timed mile sometime with fresh legs! Back in the glory days, in another life I was actually reptty fast. I think my all time best mile is 6:53, but that’s not happening any time soon! Overall, between warm up and cool down, I covered 3 miles which is exactly what was on my half training plan for the day.

Dinner was another basic one. Stir fry veggies and cheesy polenta. The cheesy polenta was just cooked polenta with smoked gouda stirred in, and it was delicious!

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I hope everyone has a fabulous labor day weekend. I’m on puppy duty full time, so I’m trying to think of things to do with her! And check back for that recipe this weekend!

What are your weekend plans?