This weekend, while we finally got a break from temps in the 40′s, also brought rain. Lots of it. In accordance, I divided my time between the gym and the kitchen. I whipped my leg muscles into shape, then whipped up some new things for our neighbor’s Christmas goodie plates.
Today’s workout left me very wobbly. At this fabulous place
cardio equipment is on the first floor, but the weight machines and free weights are on the 2nd. I nearly lost my footing going downstairs after this session:
| Weight | Sets | Reps | |
| Leg Press | 90# | 1 | 15 |
| 180# | 2 | 10 | |
| (Superset) Walking Lunges | 20# | 3 | 15/leg |
| (Superset) Standing Calf Raise | 25# | 3 | 15/leg |
| Smith-Machine Deadlift | 70# | 1 | 15 |
| 80# | 2 | 10 | |
| (Superset) Plie Squat | 45# | 3 | 20 |
| Standing Calf Raise Machine | 180# | 3 | 12 |
| (Superset) Walking Lunges | 20# | 3 | 15/leg |
| Seated Reverse Leg Curl | 70# | 1 | 15 |
| 80# | 1 | 12 | |
| 90# | 1 | 10 | |
| (Superset) Jump Squats | Body | 3 | 10 |
Followed it up with 3 rounds of my favorite glute workout, courtesy of Oxygen Mag. I repeat this circuit 3 times and do 15 reps/leg.
- Standing Rear Leg Raise
- Prone Leg Raise
- Lying Jacknife
- Donkey Kick
I sandwiched the whole weight-traning session with 15 minutes of V-Stride and 15 minutes of elliptical. I am officially pooped! Kitchen recovery time was essential..and oh so worth it to my tummy!
Chocolate Toffee Cracker Crunch
(recipe modified from this version) 3/4 (about 16 crackers) package of Wasa Light Rye Crispbread 1 C (2 sticks) unsalted butter 1 C light brown sugar 2 C semisweet chocolate chips Optional toppings (nuts, sprinkles, candies, dried fruit) Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place crispbread in a single layer on sheet. Break crackers as necessary to fill your pan. In a medium saucepan, melt butter and sugar. Bring to a boil and cook, stirring constantly for 3 minutes (until toffee begins to pull from the sides of the pan). Immediately pour mixture over crackers and spread evenly. Place sheet in oven and immediately turn temperature down to 350 degrees. Bake 15 minutes or until topping has bubbled and turned golden brown. Remove from oven. Sprinkle chocolate chips over toffee and let sit for about 5 minutes. Spread chips evenly with non-stick spatula. Sprinkle with optional toppings ( I used walnut pieces). Refrigerate until set, about 3o minutes. Break into pieces and serve.
Chocolate Toffee Crunch
Seeing as this isn’t the most healthy recipe, I had to make a little something for myself! Enter these babies
Jammin’ Oaties
1 1/2 C whole wheat pastry flour 2 C rolled oats 3/4 C unpacked brown sugar 3/4 tsp baking soda 1 tsp ground cinnamon 3/4 C sugar-free preserves (any flavor, but I used apricot) 1/4 C water 1 tsp vanilla 3/4 C unpacked raisins In large mixing bowl, combine flour, oats, brown sugar, baking soda and cinnamon. Add preserves, water and vanilla and mix well. Fold in raisins. Drop by rounded teaspoons full onto greased baking sheet or silpat. Bake 18-20 minutes or until lightly browned.I just knew that, because of their nutritional value, that Steve would hate them. He not only ate one, he came back for more! This made 60 cookies in all. They have great stats too, as calculated by sparkrecipes. 35 calories, 0 g fat, 8 g carbs, 1 g protein, 4 g sugar, 1 g fiber, 0 cholesterol and 17 mg sodium (Those are rounded values – check the website for actual values). It made for a good balance of healthy and not-so-healthy treats in the kitchen, and good practice for our holiday goodie plates. I am definitely looking forward to my annual baking day with Mom now!















































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