I chat with Suzanne often on Twitter. If you’re not following her, I recommend it. She’s a fount of knowledge when it comes to weight lifting. In fact, check out this old guest post she wrote for me about strength training. So I was chatting with her on Twitter because I find that on days I do a lot of lower body exercises (like lunges), I am crippled for days! The bad news: it never gets easier. She admitted that she’s always sore after Leg Days! The good news: it’s time to work through the pain and make my body stronger.
The reason I bring this up is because both Michael and I have noticed that my hamstrings have gotten larger. Noticeably larger. Like when I stand in front of the mirror and turn to the side I can see my hamstrings bulging under my jeans. I was quite surprised when I noticed this fact. I attribute it to Spin class and the lower body weight workouts I’ve been doing.
The other night I went to the gym and hit the elliptical for my cardio, then spent some quality time with the free weights. I did a circuit workout that included a lot of lunges. After talking to Suzanne, I decided it was also time to increase the weights. I bumped up the free weights for all my upper body activities to 15 pounds each (instead of 10 or 12.5 pounds like I’ve been using). I also increased the weight in the plates I hold while doing lunges–two 10 pound weights instead of two 5. BOY DID I FEEL IT! Each lunge burned but it felt good.
Calories Burned: 675
When I got home, Michael and I made dinner together. He did the bulk of the cooking. I reheated the leftover brown rice and poured a glass of wine. 😉 Michael blackened some salmon in a skillet to go with the rice and then we also tried something new: kale!
- 1/4 lb. thick-cut bacon (about 4 thick slices), cut crosswise into thin strips
- 3 Tbs. extra-virgin olive oil
- 3 cups packed thinly sliced kale leaves (stems removed)
- 1-1/2 cups homemade or low-salt canned chicken broth
- In a heavy skillet over medium heat, cook the bacon in the olive oil, stirring occasionally, until the bacon renders much of its fat and starts to brown, about 5 minutes.
- Use a spoon to remove 2 Tbs. of the bacon fat from the skillet and reserve in a small bowl.
- Raise the heat to high, add the kale, and sauté, stirring, until it starts to wilt, about 1 minute.
- Add the chicken broth and beans and bring to a boil. Reduce the heat to medium, cover the skillet, and cook for 5 minutes. Remove from the heat and keep warm.
Adapted from: http://www.finecooking.com/recipes/broiled-salmon-white-bean-kale-bacon.aspx
We changed the above recipe a bit. First, we skipped the garlic and we found that the garlic wasn’t necessary in this specific dinner. We used some of the homemade vegetable stock that our friends Bob and Alazar made (I added a bit of water to it).
The kale cooked down quite a bit, so next time I’ll cut more before cooking it. We topped the kale with the cooked bacon pieces (which was delicious). The kale was great! We both enjoyed it a lot and it went really well with the blackened salmon.
Remember how I wanted to start eating Kale to get more nutrients I was lacking in my diet? Well I’m following through! And I love kale! It’s so good. Kale is here to stay in our house. The dinner was so filling, I ended up only eating half of the salmon. I forget how filling rice can be.
For dessert Michael and I had some vanilla pudding. I added slices of fresh strawberries to my dessert. It was a nice meal all around and a great workout.
QUESTION: What’s your favorite kale recipe?