Tuesday, July 28, 2009
70 sets, 15 sec work/15 sec rest
9 snatch L/9 snatch R w/12kg
I realized last week that I was training Max twice a week last year about this time and ironically this coming up weekend is the 1 year anniversary of 80 sets of 8, completed last year while at the LA Cert (video to be revisted). This year of course I have to top that so I thought I might do 80 sets of 9, but I think I've decided to stay with 8's, but use the 14kg instead of the 12kg.
I did 70 sets of 9 last week and I know it'll be no problem to add on another 10 sets, but I want to make sure that my form is spot on, and I don't want to run the risk of "shorting" any of the snatches....so the 14kg it is!
The hardest part of our upcoming training for the SSST is not the snatches, but the "downstroke transfer". I had the opportunity of getting a little coaching on the technique from Yoanna Sniedeman last year at the LA Cert....and gusess what? I'll be seeing her again in a few weeks at the San Diego Cert where I'll make sure and get some more tips!
Thursday, July 16, 2009
Tuesday, July 14, 2009
Friday, July 10, 2009
grapes, melons, cherries, figs, peaches/nectarines
Cherimoyas would be on the list except that they are extremely hard to find (they're not local), and super expensive....not to mention a little higher in calories. Let's talk about calories for a second..... I haven't eaten a banana in, oh, I can't remember when! (years though) I don't count bananas as fruit, I count them as a starch, and for that reason I don't believe "dieter's" should include them in the same calorie catagory as most other fruit.....mango is another high calorie fruit I limit myself to. I love these fruits, but as a person that hasn't yet, completely decided to break the habit of overeating, I'm just not to be trusted with these high calorie fruits. And speaking of overeating..... Not that I'm proud or anything, but I've been known to eat pounds of grapes in a day, and whole melons at a time.....yikes, did I just admit that?
I love dried fruit, raisins top my list (it makes sense since grapes top my fresh friut list....and wine.....good Lord, let's not start talking about wine!), but dried fruit needs to be closely monitored! I recently had to throw out over a pound of dried figs just to stop me from eating them, and I had to put down the package of prunes I picked up at the store the other day because I knew what would come of it....yep, if I buy it, I'll eat it......all.....and fast!
But poaching fruit in wine has become my "go to" dessert since the fall/winter because apples and pears were available, and I always have an open bottle of wine on my counter! For those reasons and for the fact that I don't keep flour in my house in case I get the urge to make pastry, cookies, or cake, lol! So, I started with those two fruits, adding a little sugar if needed, white or red wine....it doesn't matter....and then as a bonus, anything else I had in the house like,
ginger (fresh of course! this is my favorite addition)
citrus peel (lemon, lime, orange)
any dried fruits (like rasins, lol)
I eat my poached fruits over yogurt, making frozen yogurt in my ice cream machine these past couple of months....yogurt is my "new" ice cream! Yogurt is another food I buy in limited quantity because.....yep, if I buy it, I'll eat it! lol I've also used frozen sliced peaches in the winter time to poasch with red wine, serving it over zabaglione
The "recipe" for poached fruit of almost any kind is basically the same, and because the idea is to cook down the liquid you use (wine, juice, water), it needs to cook for 30-45 minutes, You an easily tell, when the liquid reduces to a thick syrup....the exact time is not important.
Peel and slice, or dice, fresh fruit (2-4 cups), and place in a 2qt pot. Add liquid ,I add wine of course), but any kind of juice (orange, apple, etc., even water if you use other flavors like ginger) 1-2 cups, along with sugar, or any kind of sweetener you want to use. Make it as sweet as you like it, sometimes I add only about 1/4 c sugar, but rarely more than 1/2 c. White sugar, brown sugar (one of my favs!), raw sugar, honey, agave, etc., but sometimes the fruit is already super sweet, so use you own judgement. Turn the heat to high, bring to a boil, lower heat and cook until done!
Fruit that is hard, because it's not quite ripe yet, is perfect to use in poaching (like pears), but in these pictures of cherries, I bought some cherries from a grocery store (@ Molly Stones, because they were on sale for $1.88lb) and they weren't very sweet.....that's why you shouldn't buy cherries at the grocery store. They always look good, but they rarely taste good. So I decided to poach them.....problem? No cherry pitter! But I poured myself a glass of wine and went to work. I cut them "north/south" around the pit, twisted the to halves apart, and then used a teaspoon to lift out the pits on the one half. Labor of love! It was worth it.
2 lbs cherries, pitted
1/4 c. sugar
1 c. red wine
ps I, personally, almost always add a good pinch of salt
I haven't yet bought a tomato this year! If the tomatoes aren't ripe, outside in the sunshine, on the vine, then I don't buy them. But I did buy some homemade salsa at the farmers market last week which was very, very hot (damn serrano chiles, lol). I had to cool down that salsa somehow so I added a cup, or so, of diced honeydew melon.....try it! I also added some roasted corn and ate it with some grilled shrimp. The next day I added some baby greens, a little olive oil, and a squeeze of lime to the lefovers. Quinoa would be a nice addition, for sure, but I was watching my carbs, lol!
tomato (or tomatillos)
onion (traditionally, white)
jalapeno (or other chile)
Add fresh fruit to your own homemade salsa, or try adding it to prepared salsa....I think it would be good that way too! Melons, mango, pineapple, peaches/nectarines, even grapes! Yum.
PS Although I like strawberries as much as most any fruit I have a problem buying it! Because it's available all year round, especially here, I feel as if the "true season" has been lost....I'm just weird that way. And besides for $3 bucks a basket, for organic, I'd rather buy something else. Strawberries (even frozen) would be super tasty poached, though!
Friday, July 3, 2009
Transforming food. I've just, in the past 2 days, started an experiment that I'm pretty excited about! I have kept food journals, off and on, mostly on, for over 3 years now, online and hard copys and I've started to compare where I was 3 years ago at this same exact time, July. It's important to compare the same time of the year because of the types of foods available in the summer months. I found alot of similarities, but the point of the experiment is to identify the differences....mostly calorically, which I knew, but in addition to that, 3 years ago I didn't have my pressure cooker, lol, and although I prepared all of my own foods, same as today, I am a much better and experienced cook, no doubt because I have continued all these years to pratice! One of the most significant similarities is that I still base my meals, first, around vegetables, eating a salad everyday (in the winter less, more like 4 times a week, replacing the salad meal with another soup, or some other hot meal, still based around a veg), in fact I still make a cabbage salad blend of veggies at least once a week, to keep at the ready.
Transforming body. In my food journals I also kept a workout long, not details of my workouts but, just that I did them.....for instance I might simply record the amount of time I spent walking that day, or swinging a bell, not how far and fast I walked or how many KB sets and reps I did. I know I train more and harder than ever these days, but it's interesting how my body has changed in the last 3 years. As I've always said, "The size of my body is determined by the amount of food that I eat, and the composition of my body is determined by my training.", and that's remains to be true! I weigh more, I eat more, I exercise more, I'm more muscular, more fit.....way more fit. I've recently come up with a new training strategy to challenge myself, to make my workouts harder, so I could burn a few more calories to help me get through this time of increased eating. (Spinning is kicking my ass by the way, lol.....I've also changed my KB workouts to increase my heart rate)
Transforming thought. When I worked at my job as a manicurist I had a particular coworker that is overweight say to me one time, "You know the thing I like about you? I like that you always say, 'I'm just one binge away from being 250lbs again.'" And that's the truth. In other words I don't act "high and mighty" because I'm skinny now(skinny is relative, of course, lol, I don't consider myself skinny). Make no mistake, I know one binge can start a succession of binge eating that has no limit. And that's why transforming how I think about food and eating, training, and even how I think about my body is probably the most important part of being able to live the rest of my life healthy and happy.
Action is the most important part of change, but why we chose to act, or not act is the million dollar answer to the question of how does a person finds the motivation to put into action change. And that starts in our heads. Changing how we think, transforming thought, has to be part of the equation. I remember it was a good friend that said to me once, "A persons life cannot change without them changing."....in other words, you cannot do the same things over and over (or believe in the same way over and over),and expect different results (the definition of insanity). I believe it's this victim mentality that places blame on why we get stuck, and why our lives won't change......we have to put into action change, and take responsibilty that we can, we may chose not to, but it's our choice.. She also said to me, "Whatever the mind can believe, it can acheive" (thanks Linda)
I cannot, yet, give up on my blog. I have alot to reflect on, I have alot to yet discover and put into action. I have never seen myself as a victim, instead I believe I'm one of the luckiest people I know! I believe life is good, I believe food is good.....food is life....I believe being in our bodies is good, and to do that we have connect with our bodies through exercise, we have to move them. I believe we are good. I know I am.
Off to Spin at 9:30......