If you're looking for a fun yet intense cardio workout, Insanity Max 30 is a great fit! Each workout is exactly 30 minutes so for those of you crunched on time you'll love knowing that you don't have to schedule extra time. You know how frustrating it can be when the workout scheduled for that day is 32 minutes, or 47 minutes, etc.
Shaun T leads a high-intensity workout in which you try to "max out" each workout. There are minimal breaks, so you're really pushing your limits and building cardio endurance. As always, a modifier is available. Each time you max out for your workout you mark down the time, and then try to beat that time the next time you do the workout. The movements vary and it moves so fast that you don't have time to get bored! You'll noticed that movements are recycled throughout the different workouts so you do have time to master the moves.
This workout will challenge even those in the best of shape. A schedule combining this with Hammer & Chisel is available, and that's what I'm doing right now. I love the mix of cardio and weight lifting. Shoot me a message if you want access to the combined calendar!
Interested in Challenge Packs?
Wednesday, August 16, 2017
Saturday, August 5, 2017
Roasted Asparagus and Leeks
Have you ever tried a leek? It's a milder version of an onion, in the garlic family. It was part of my Ultimate Reset diet, but I'd never tried them before. My last week of the Ultimate Reset was a bit odd because I took a break between weeks 1&2, and week 3. I managed to get food poisoning right as I was starting week 3, and it took me almost 2 months to get my head in gear and clear my schedule again.
Anyways, on week 3 I accidentally bought leeks instead of fennel. Whoops. I had that and asparagus chopped and ready to go, and last minute realized I needed a recipe. I found a delicious sounding recipe that included both ingredients and sounded super easy! Here is how I made it my own.
Ingredients:
1 batch of leeks
1 bunch of asparagus
EVOO
sea salt
Directions:
- Heat oven to 425
- Wash leeks thoroughly and cut the roots and the top of the stalk off
- Cut leeks into 1/2" slices, then cut those circles in half
- Wash asparagus and cut bottoms off
- Cut the asparagus into 1" pieces
- Lay the veggies on a roasting pan or a cookie sheet with sides
- Drizzel 2 tsp of EVOO over the veggies, top with some sea salt to taste, and stir until evenly coated
- Put the sheet of veggies in the oven for 5 min
- Remove; stir and bake for another 2 min
*cook less time if you like them to have any crunch. This makes them a little soft.
I also added a little sprinkling of Wildtree's Scampi Blend seasoning to give it more flavor. It was good! This can feed 6 people as a side, or 2 as a main dish.
Anyways, on week 3 I accidentally bought leeks instead of fennel. Whoops. I had that and asparagus chopped and ready to go, and last minute realized I needed a recipe. I found a delicious sounding recipe that included both ingredients and sounded super easy! Here is how I made it my own.
Ingredients:
1 batch of leeks
1 bunch of asparagus
EVOO
sea salt
Directions:
- Heat oven to 425
- Wash leeks thoroughly and cut the roots and the top of the stalk off
- Cut leeks into 1/2" slices, then cut those circles in half
- Wash asparagus and cut bottoms off
- Cut the asparagus into 1" pieces
- Lay the veggies on a roasting pan or a cookie sheet with sides
- Drizzel 2 tsp of EVOO over the veggies, top with some sea salt to taste, and stir until evenly coated
- Put the sheet of veggies in the oven for 5 min
- Remove; stir and bake for another 2 min
*cook less time if you like them to have any crunch. This makes them a little soft.
I also added a little sprinkling of Wildtree's Scampi Blend seasoning to give it more flavor. It was good! This can feed 6 people as a side, or 2 as a main dish.
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