Mar 042012
 
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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.

Gym Stats:
Time: 1:19
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!

Sauteed Kale With Bacon

Ingredients

  • 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

Instructions

  1. 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.
  2. Use a spoon to remove 2 Tbs. of the bacon fat from the skillet and reserve in a small bowl.
  3. Raise the heat to high, add the kale, and sauté, stirring, until it starts to wilt, about 1 minute.
  4. 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.

Notes

Adapted from: http://www.finecooking.com/recipes/broiled-salmon-white-bean-kale-bacon.aspx

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http://www.110pounds.com/?p=29452

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?






About Lisa Eirene
About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and Glamour.com.

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  18 Responses to “Burning Lunges and Loving Kale”

  1. Hail to the Kale salad by Chef AJ is SO GOOD. The dressing take a bit of a time to prepare, but it’s totally worth it. (Chef AJ is salt/ sugar/ everything fun free, so she uses lime zest in place of salt, but I am lazy and just put salt in instead.)
    Recipe video:

    Eleah recently posted..Post.

  2. I have finally gotten to the point where I can DO lunges this past month. I love the way my legs are toning up. I just push through every other day and workout ev en when I’m sore. My bum bum is soooo sore today from yesterday but it’s a good feeling. I have the ft4 heart rate monitor. How do you like the ft7?

    I wish I had a kale recipe to offer but I haven’t really cooked with it yet. We don’t eat bacon though so we will have to keep looking. Best of luck!
    Ashleysh22 recently posted..Starting on a Journey with Les Mills Pump

    • Thanks for commenting, Ashley. I think it’s great that you’re able to do lunges now. I totally hear ya! It took me awhile before I could do them and I couldn’t really do it consistently because I’d be so sore. I think increasing the frequency of doing them helped a lot. I recover faster now. I did a bunch of lunges yesterday and I’m NOT sore today (shocker).

      You can do the kale in something other than bacon. I’m a fan of the grapeseed oil we use.

      I like my HRM a lot. It’s the best $100 ever spent!

  3. sounds delish! Now only if I could find kale regularly in Australia!!

  4. Kale is the new hot veggie according to a news program I saw this morning. I have yet to try it but I need to get some. A lot of people tall about roasting it and making kale chips.

    • That’s what I’ve heard too. I had no idea it was so popular until someone told me. But I get it. It’s delicious and a “super food” in terms of nutrients.

  5. If I could only make myself like it. I need to try it again!
    Diane, fit to the finish recently posted..What Is On Your “Will Not Eat” List?

    • I didn’t like kale the very first time I had it at a restaurant. I thought it was spinach and when it was tougher I was confused…and it was a bit bitter. Then I had it again in another restaurant and it was much better.

  6. HI Lisa, over the last year, I’ve become a “kale-aholic”. I make kale chips in a dehydrator, and at LEAST once a week, I have a massaged kale salad for lunch. (I soften the kale with 1 tsp olive oil and lemon/vinegar/lime, whatever acid I have on hand…then top it with nutritional yeast, goat or feta cheese, and grapes or dried cranberries) My friends are actually teasing me about being the kale queen. Funny. Have a wonderful Monday.
    Roz@weightingfor50 recently posted..Cookies CAN be healthy!

  7. I tried making kale chips once with great anticipation and didn’t much like them:( That was my only time buying the stuff! A friend was just telling me how much she loves it in salads.

    BTW – I told my husband to check out that show; sounds like something he’d love for his treadmill runs.
    Karen@WaistingTime recently posted..I Never Met a Cookie I Didn’t Like

  8. Wish I could become a BIG kale fan. I only like it (so far) when it has been cooked in bacon grease and is served with bacon. Did get some spinach in tonight though…
    maile recently posted..Fab Sunday

  9. Lower body workouts always get me so good. I have to be careful with them now with marathon training.
    Tina @ Best Body Fitness recently posted..Starting the Day Off Right

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