30 jump squats (warm up)<\/strong><\/span><\/p>\n 30 medicine ball squats (warm up)<\/strong><\/span><\/p>\n 60 pull-ups with the band (60!!!!)<\/strong><\/span><\/p>\n 60 tire jumps\/step-ups<\/strong><\/span><\/p>\n 60 squat\/medicine ball tosses<\/strong><\/span><\/p>\n 60!!!<\/strong> 60 pull-ups? I’m amazed by that number. Truly amazed that I was able to do it–and even more amazed that my upper body is not sore at all.<\/p>\n All those squats sound devastating, don’t they? I can’t believe I did that. No wonder I’m still crippled! Monday morning I slapped on some of those heat patches on my thighs and then headed to work. I walked across the Hawthorne Bridge to work (about 1.9 miles) and I was stiff, sore and slow. The walk helped loosen me up a bit but sitting at work all day didn’t help much. I was hobbling and limping everywhere.<\/p>\n Monday was a Rest Day. Thankfully I had steak for dinner. I was really craving steak and I knew the protein would help me heal (should have eaten it Sunday honestly).<\/p>\n <\/p>\n I weighed the sweet potatoes so I could accurately calculate the calories. There was a large potato and a smaller one.<\/p>\n Anyone else watching the new Top Chef Masters? I don’t like it as much as the regular show but it’s a good alternative to nothing until the new season starts. We watched the new episode and then I got ready for bed. Poor Michael had to endure the aromas of Icy Hot.<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/04\/IMG_6648.jpg\" "\\"IMG_6648\\"")
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\nI made a really delicious marinade: Worcestershire,\u00a0 Soy Sauce, Teriyaki sauce, salt, pepper, fresh thyme, freshly sliced garlic and a little onion powder. I baked Michael and I sweet potatoes brushed with Grape Seed Oil.<\/p>\n<\/a><\/p>\n<\/a>
\nThe bigger one (Michael’s) was 250 grams, so a little bigger serving. Mine was 200 grams and that is 180 calories. That’s one of the things I love about sweet potatoes: less calories than a white potato.<\/p>\n<\/a>
\nI topped the sauteed asparagus with salt, pepper and fresh Parmesan. The steak was a very thin New York Strip. The marinade was fantastic and we loved the steaks.<\/p>\n<\/a>
\nI also had a glass of red wine. Michael’s stepbrother Doug had given us this bottle of wine for Christmas:<\/p>\n<\/a>
\n2007 Steltzner Claret<\/a>. It was a lovely, bold red wine! But I restrained myself and only had one glass since it was a Rest Day (and I wanted to save room for cookies!).<\/p>\n