Tuesday, October 6, 2009

A Fortunate Tuesday


Today I awoke with the thought of bringing "joy" into my life. As a result, I sat and began to think about the various pieces of my fitness that I needed to develop, which include: anaerobic endurance, power, strength, and body control.
I came up with this ladder, which served me well in all areas described above:
3 Rounds (1-2-3-4-5 each) (32kg KB)
SA KB Swing
SA KB Snatch
Pushups
Pullups

*recover approx. 1-2 minutes between rounds
Total Time: 17:57

Tuesday, September 29, 2009

400 Reps of Fun!!


So today we thought it a good idea to push our bodies to the edge and really test our mettle. As a result, Fox came up with the first part of the workout, and I added in a bit of "extra credit" just to make sure we were truly working hard through the end.

Here it is:

1. 100 32kg KB Swings
2. 50 BW Pullups
3. 50 BW Burpies
4. 100 (total) 24kg KB Snatches
5. 100 Plyo Box Jumps


Total Time: 49:00

Sunday, September 27, 2009

Tactical Strength Challenge


Saturday, 9/26 marked the day of the International TSC, or Tactical Strength Challenge. Here are my stats...

Deadlift: 505
Pullups: 16
5 min. KB Snatch Test: 131

I think I'll actually train for the one coming up next year in April 2010 and hopefully do much better in the deadlift and pullups.

Erg Conditioning, Day 1

On Friday (9/25), I finished up a hectic week back coaching on the pitch with a nice little workout with Fox. We were lucky enough to be able to erg outside and get some sunlight in the process...

5 sets

Rep #1. 250m (fast rowing)
30s recovery
Rep #2. 250m (fast rowing)
30s recovery
Rep #3. 250m (fast rowing)
30s recovery
Rep #4. 250m (fast rowing)
10 min. recovery
**Maintained sub 54s/250m row


5 sets
10/arm 16kg snatches

Finish.

Ground Flaxseed & Cajun Curry Crusted (Braised-Oven Cooked) Chicken Breast w/ Spaghetti Squash, Turnip Hash and Blanched Broccoli



Ground Flaxseed & Cajun Curry Crusted (Braised-Oven Cooked) Chicken Breast w/ Spaghetti Squash, Turnip Hash and Blanched Broccoli (serves 6-8)

Sorry for the tardy post on this one. This past week has been a bit hectic with getting the rugby teams tested and back into the gym. I made this with Gen and Griff last Sunday night and shared it with friends.

Ingredients:
Ground Flaxseed & Cajun Curry Crusted (Braised-Oven Cooked) Chicken Breast
6-8 boneless, skinless chicken breasts
1/2 cup Jamaican Curry Powder (or any other curry that you may like)
pepper (to taste)
3 cloves garlic (crushed and chopped)
red pepper flakes (to taste)
Spaghetti Squash
1 spaghetti squash

Turnip Hash (Optional)
3 large turnips (peeled and chopped into large chunks)
6-8 tbs. Smart Balance
salt (to taste)
pepper (to taste)
2 cloves garlic (crushed and chopped)

Blanched Broccoli
2-3 large heads of broccoli (washed)
salt (to taste)

Preparation:
Ground Flaxseed & Cajun Curry Crusted Chicken Breast
1. Preheat the oven to 400 degrees
2. Combine the flaxmeal, curry powder, pepper, red pepper and garlic in a large bowl
3. Heat a large skillet on High with Olive Oil
4. Add chicken (1 by 1) to the crust mixture and coat generously
5. Add chicken to hot skillet and allow to brown on each side (approx. 3-5 minutes/side)
6. Take chicken out of skillet and place on a backing sheet. Cover with foil and place into the oven for 15-20 minutes

Spaghetti Squash
1. Preheat Oven to 400 degrees
2. Place spaghetti squash on a backing sheet or pan and poke with a sharp knife (through the thick skin) about 15 times, going all the way around the squash
3. Place the squash in the oven for 45 min. - 1 hour
4. Take out of the oven, cut off top and bottom portions, then slice in half and scoop out the seeds
5. Use a fork to strip the flesh from the inside and place in a large bowl

Turnip Hash (Optional)
1. Place the turnips in a food processor and use the cheese grating function to shred
2. Preheat a large skillet to Medium with Smart Balance
3. Add garlic and seasonings to the turnips and microwave for approx. 3-5 minutes (or until warm with steam rising)
3. Add 1 large handful of turnip mixture to skillet, pat down with spatula and let sit for approx. 6-8 minutes
4. Use spatula to flip turnips (once brown and crispy on the bottom) and continue cooking process for another 6-8 minutes
5. Once turnips are brown on both sides, take out of skillet

Blanched Broccoli
1. Preheat a large pot of water on High with a dash of garlic salt or salt
2. When water is boiling, add broccoli heads to water and leave in for approximately 30-45 seconds
3. Take broccoli out of water and cut to serve

Serving:
1. Add spaghetti squash to plate with chicken either on top or beside
2. Add blanched broccoli to plate
3. (Optional) Add turnip hash to plate

Enjoy! This plate is a little more simple overall when it comes to flavor. The chicken is the centerpiece and should be eaten with each bite of broccoli or spaghetti squash.

Saturday, September 19, 2009

The Gaines & Fox "3 Exercise, 300 Repetition" Workout



So today marked the end of a long week and, as a treat, Fox and myself thought it wise to challenge ourselves to a nice little bout of 300 repetitions. The idea originally spawned from the well-known "300 Workout" by Gym Jones, but we always strive to be original. This is what we came up with...

3 Exercise, 300 Repetition Workout

100 Tire Flips (1 rep, back and forth)
100 Tire Jump Squats (1 rep, back and forth)
100 Pushups (10 reps, back and forth)

Total Time: 34:37 min.

The tire flips we were able to do with a pace of 20 flips each every 3 minutes, completing all 100 within the first 15 minutes. Then we had a short recovery and water break period, followed by the Jump Squats. For the Jump Squats, we coached each other through to maintain form and ensure that we went down into a controlled, eccentric squat as we caught ourselves at the top of the jump. For the pushups, we made sure to go down to at least a 90 degree bend in the elbows, if not lower.

Flaxmeal Crusted Tuna & Diced Vegetable Patty with Spicy Cauliflower Rice


I've been excited about this one for about 2 days now, and today I finally had the time to put everything together. I had a slight mishap in the kitchen when forming the patties (no eggs) but managed to make it work by squeezing the patties a little tighter to help them hold their shape through the cooking process. All said and done, a successful evening. Enjoy!

Flaxmeal Crusted Tuna & Diced Vegetable Patty with Spicy Cauliflower Rice (Serves 5)

Ingredients:
Tuna & Diced Vegetable Patties
4 cans tuna (drained)
1 zucchini squash (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1/4 cup green onions (chopped)
2 cloves garlic (crushed and chopped)
1/2 red onion (diced)
1 egg (beaten)
black pepper (to taste)
iodized salt (dash or two)
cumin (to taste)
2-3 tbs. Flaxseeds
1 cup Flaxmeal (for crust)
4-8 tbs. coconut oil
Spicy Cauliflower Rice
1 head cauliflower (grated/shredded)
1 zucchini squash (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 cloves garlic (crushed and chopped)
1/2 red onion (diced)
black pepper (to taste)
iodized salt (dash or two)
crushed red pepper flakes (to desired spiciness)
1/2 cup Low Sodium Chicken Broth
2-4 tbs. coconut oil

Preparation:
Tuna & Diced Vegetable Patties
1. Heat oven to 400 degrees
2. Heat 1 tbs. coconut oil in a small saute pan and saute garlic and onion until onion becomes translucent
3. Mix all other ingredients (except flaxmeal) in a large bowl
4. Add the sauteed garlic and onions to bowl, mix and form into 5-7 small-medium sized patties
5. Heat a larger saute pan and add 3-5 tbs. coconut oil
6. Lightly roll the patties in flaxmeal to coat completely
7. When oil is hot, sear the patties on both sides (approx. 2-3 min./side) and place on a lightly greased (with remainder of coconut oil) baking sheet
8. Place pan seared patties on backing sheet and place in over for 10 minutes.

Spicy Cauliflower Rice
1. Heat a large saute pan with coconut oil
2. Add all vegetables (except cauliflower) to pan and stir constantly as you add additional spices
3. When onions become translucent, add the cauliflower and continue to stir
4. As cauliflower begins to brown, add 1/2 of the chicken broth, continue to stir and allow to reduce
5. As cauliflower begins to brown a second time, add remainder of chicken broth, continue to stir and allow to reduce once more

Serving:
1. Place cauliflower rice on center of plate
2. Place 1 or 2 tuna patties in the center of the cauliflower rice
3. Serve and enjoy!

Wednesday's Workout "Hump"


I woke up Wednesday with the intention of working out before I had to go to work...then I hit the snooze button and woke up 30 minutes later. Since that opportunity was lost, I found time during the day to complete an altered version of what I had planned to do at home. Here it is:

"Hump" Workout

Exercise: Set #1 Set #2 Set#3 Set #4 Set #5
32kg 2-KB Front Squat: 3 3 3 3 3
BW Jump Rope: 100 80 60 40 20
BW Sit-Ups: 50 40 30 20 10
30 lbs. Db Walking Lunge: 50 40 30 20 10
BW Pullups: 25 20 15 10 5
BW Box Jumps: 25 20 15 10 5

*rest approximately 2-3 min. between sets or as needed.

Total Time: 41:49 min.

Front Squats were performed with 1 32kg bell in each hand, elbows touching tops of knees at bottom and with a controlled descent and knee/hip lockout at the top.
Jump Rope was performed at a steady state as an active recovery during the set.
Sit-Ups were performed w/ straight, locked-out arms and a flat back. Emphasis was placed on NOT using momentum to come up.
Walking Lunge was performed by holding arms at sides, locked-out, with a focus on utilizing the core to stabilize the weights and keep them still during the movement. The repetitions here are a total number, so 50 = 25/leg.
Pullups were performed as a combination of Kipping and Strict with rest as needed.
Box Jumps were performed with an explosive arm-drive to accompany the jump, as well as a controlled, eccentric decent at the top of the squat on the plyo box.

Thursday, September 17, 2009

Mixed Greens Salad w/ Sauteed Tuna


After a late night at Kung Fu, I was in no mood to go all out and make a big dinner... so I settled on a simple salad topped with tuna made just the way I like it...

Mixed Greens Salad w/ Sauteed Tuna

Ingredients:
Mixed Greens Salad
1/8 lb. mixed greens/fresh spinach (healthy handful)
1/2 red bell pepper (diced)
1-1/2 firm tomatoes (diced)
2 tbs. flaxseed
2 tbs. Apple Cider Vinegar

Sauteed Tuna
1 tbs. coconut oil
1 can tuna (drained)
2 tbs. flaxseed
1-3 leaves fresh basil (finely chopped)
red pepper flakes (to taste)
garlic powder/salt (to taste)
black pepper (to taste)
oregano (to taste)
2-3 tbs. Low Sodium Chicken Broth

Preparation:
Mixed Greens Salad
1. Place mixed greens in a large bowl
2. Add diced bell pepper and tomatoes to bowl
3. Sprinkle flaxseeds over the top and toss with hands
4. Add Apple Cider Vinegar and toss again
Sauteed Tuna
1. Add coconut oil to a small pan on high heat
2. When oil is warm, add tuna to pan and gently stir, adding dry spices to pan, one at a time
3. Add flaxseed and chicken broth
4. Once chicken broth has begun to reduce, add basil and gently stir until tuna begins to brown
5. Turn off the heat and take tuna off of the stove.

Serving:
1. Place mixed greens salad in a smaller serving bowl and top with sauteed tuna
2. Grab a fork and dig in!

Additional Ideas:
1. You can easily substitute Pam for the coconut oil if it does not agree with you. In order to ensure the proper amount of fat is still maintained in the meal, try adding a couple of slices of avocado to the salad before topping with the tuna.
2. This serves 1, but you can easily multiply the suggested ingredient amounts in order to make it a meal for the whole family
3. Don't limit yourself to the vegetables mentioned on this particular posting. Try out other variations with zucchini, carrots, various legumes... whatever you prefer!

Wednesday, September 16, 2009

PRENATAL & POSTPARTUM TRAINING


June 26th marked the first day of the training, in which we discussed a few key, but overlooked points, regarding training a pregnant client. We went over the questions to consider asking a potential pregnant client and the pertinent medical history to obtain from the client, which also helps to manage how to react to abnormal events that might occur during training.


ACOG, or American Council of Obstetrics and Gynecology recently published a paper outlining exercise considerations for the pregnant client in February ’09. We were able to discuss their suggestions and how that would relate to a training session or how we advise our clients.


When it came to the programming aspect of the training, the main focus was in managing how the client felt about the workout overall. We always want to keep the client in a “moderate” exertion level or below, so determining how best to find that level was interesting.


Overall, I learned a lot and found reassurance in what I am currently doing with my own prenatal client, as well as garnered some additional ideas and concepts to keep her safe, strong and happy in the gym as well as help her recover following the birth.


I would like to thank Annette Lang for her stellar instruction. It was a pleasure to have met and leaned from you.

CYCLING AND SEVERE MUSCLE CRAMPS


July 1st marked Day 1 of my research into leg cramping and various ways to reduce the effects of this performance dampening issue as I found myself face-first (literally) in the gravel, reeling from a 5-minute episode of quad cramps.


Since then, I’ve done some reading and come up with these assumptions regarding a few issues that can be associated with muscle cramping in endurance athletes:


  1. 1. Training the muscles past their accustomed limit of exertion.

  2. 2. Hydration is important to reduce the chance of dehydration, especially during high heat and humidity.

  3. 3. Electrolyte replacement is important to replace particular minerals that seem to be the more important electrolytes to replace. Those electrolytes are magnesium and calcium and can be found in supplement form, or even in a roll of Rolaids.

  4. 4. Muscle glycogen reserves is important for providing the fuel source for ATP production and proper cell functioning. Specifically, the intake of glycogen sources in a high calorie diet should result in adequate water retention in muscle cells, which should also assist in reducing the occurrence of cramping.


The bottom line is that every individual is unique in how their body responds to certain diets as well as exercise conditions. When exercising, listen to your body as much as possible in order to truly find the perfect balance for you to get what you want (performance-wise) out of each workout.


I now know that I need to eat more carbohydrates (quinoa, couscous, sprouted grain bread) on a daily basis in order to support my body’s needs during 2-4 hour bike rides. Otherwise, I’ll just end up on the side of the road, writhing in pain.

SIMON WORSNOP: RUGBY-SPECIFIC FITNESS CONCEPTS


Simon put together an interesting presentation on an advanced method of viewing rugby conditioning, which takes into account the fact that many rugby union players are also involved in other activities, as well as the fact that most people can only take so many hours of instruction per week before there are diminishing returns from “coaching” efforts.


He emphasizes the importance of efficiency with workouts, particularly with integrating skill work, decision-making, and ball work when in a “conditioning” session. His ideas focus on the necessity of the skills coach and the strength & conditioning coach to collaborate for each practice in order to get the optimal benefit from each training session.


To get direct benefits, conditioning-wise, he has used HR monitors to measure players’ HR levels during a match. An article which I have recently read also uses GPS tracking to determine the instances and lengths of various runs and sprints within a game, further enhancing the strength & conditioning professional’s ability to tailor a “conditioning” session towards game-specific circumstances.

Friday, September 11, 2009

Rosemary, Buckwheat Flour and Flaxmeal Crusted Chicken with Cauliflower Rice and Steamed Broccoli


I made this dish tonight to share among myself and some fellow rugby coaches as we discussed the plans for the upcoming rugby preseason... great food that was VERY filling (due to the amount of coconut oil used) and gave us the energy needed to deliberate fairly late into the night...

Rosemary, Buckwheat Flour and Flaxmeal Crusted Chicken with Cauliflower Rice and Steamed Broccoli (Serves 4-6)

Ingredients:

Rosemary, Buckwheat Flour and Flaxmeal Crusted Chicken
1 cup buckwheat flour
1 cup flaxmeal (brown flax is my preference)
4-8 sticks of fresh rosemary (stripped and finely chopped)
4 garlic cloves (crushed and chopped)
chili powder
white pepper
cumin
6-10 tbs. coconut oil
1-1/2 chickens (cut up onto breast, thigh, drumstick pieces)
Cauliflower "Rice"
1 large head cauliflower (washed and grated in a food processor or with a cheese grater)
2 red bell peppers (diced into healthy chunks)
4-6 roma tomatoes (cut into eigths)
6 cloves garlic (crushed and chopped)
1 package sliced mushrooms
1-1/2 cups Low Sodium Chicken Broth
2 tbs. coconut oil
pepper (to taste)

Steamed Broccoli
3 large broccoli heads
garlic powder
1/2 fresh lime/lemon (to taste)

Preparation:

Rosemary, Buckwheat Flour and Flaxmeal Crusted Chicken
1. Preheat oven to 400 degrees.
2. Place a saucepan on the stove and heat on high
3. Mix all ingredients (except chicken and coconut oil) in a large bowl.
4. Add coconut oil to pan and gently stir to coat bottom of pan with a thin layer. If you desire more of a layer, feel free to add a bit more. If you have extra, chop and add some rosemary to the coconut oil as it heats to infuse the oil beforehand as well.
5. Take chicken (skin on or off) and pat dry with the dry mixture. Set aside while pan heats.
6. When oil is hot, carefully place chicken pieces in and allow to brown on one side before turning once.
7. When chicken is browned on the outside, place on a baking sheet and cover with foil.
8. Place the baking sheet on the bottom rack of the oven and let cook for 20 minutes.
9. When the 20 minutes is complete, turn the oven off, leave the chicken in the oven and let sit until ready to serve.
Cauliflower Rice
1. While the chicken in browning on the stove, heat the coconut oil in another pan on High.
2. Saute the garlic for 2-3 minutes before adding the red bell peppers.
3. Once the bell peppers begin to give off a sweet smell, add the mushrooms and stir.
4. Once the mushrooms have softened, add the grated cauliflower "rice" and stir constantly for another 2-5 minutes.
5. When the cauliflower "rice" begins to take on the color of the mushrooms and other sauteed vegetables, add the chicken broth, cover, and let simmer on high for approximately 5 minutes.
6. Take the cover off and drop the heat to medium or medium-high, while stirring and watching as the broth reduces. "Rice" is done when there is just a small amount of liquid left at the bottom of the pan.
Steamed Broccoli
1. Fill a large pot with water and heat on High.
2. Add desired amount of garlic powder to water and allow to boil.
3. When water is boiling, place broccoli in steamer and allow to steam for about 5 minutes or until crisp-tender.

Serving:
1. Place 2 scoops of cauliflower "rice" on the plate and top with the chicken.
2. Spoon 2 tabs. of juice from the baking sheet over the chicken.
3. Cut Broccoli heads into 1/2 or 1/3 and place 1 helping alongside the rice and chicken.
4. If desired, squeeze a small amount of lemon or lime over the broccoli.

Enjoy!

Thursday, September 10, 2009

Spaghetti Squash with Sweet Tomato and Canned Tuna Sauce

Follow the instructions for Spaghetti Squash & Flaxseed Turkey Meatballs with Homemade Tomato Sauce, except substitute the Turkey Meatballs and Homemade Tomato Sauce with the sauce below.

Sweet Tomato and Canned Tuna Sauce

Ingredients:
1/4-1/2 lb. small sweet tomatoes (sliced in half)
garlic cloves (as much as you prefer) (crushed and finely chopped)
2 (6 oz.) cans canned tuna (drained)
2 tbs. Coconut Oil
1/2 cup low sodium chicken broth
dried parsley
black pepper
paprika

Preparation:
1. Warm coconut oil in a saucepan on high
2. Saute garlic and tomatoes in coconut oil until tomatoes being to fall apart
3. Add tuna and stir in 1/4 cup chicken broth and seasonings
4. Simmer and allow to reduce
5. Add remaining chicken broth and reduce again
6. Place cooked spaghetti squash in a bowl and cover with sauce.

Toasted Ezekiel Bread/Cracker with Almond Butter, Flaxseeds, Raisins & Honey

Earlier this year, my girlfriend had the fabulous idea that she would give up something for Lent... ultimately this meant that I had to give something up as well. This year she decided on SUGAR. Sugar, of all things. To place the magnitude of this decision into context, it is important to note that I can easily put down 1-2 pints of ice cream a week. It is my Achilles heel when it comes to discipline and eating in moderation. As a result, I began this year's Lent with a heavy heart... Leave it to me to come up with a non-processed method to satisfy my sweet tooth in a guilt-free way. Here it goes...

Toasted Ezekiel Bread/Cracker with Almond Butter, Flaxseeds, Raisins & Honey

Ingredients:
Ezekiel 4:9 (Low Sodium) Bread
substitute: Wasa Crispbread (any variety)
Almond Butter (I prefer smooth/creamy)
substitute: Organic Peanut Butter (smooth creamy spreads more easily)
Flaxseeds
Raisins (whatever your preferred variety is, I use SunMaid California)
Honey (any variety, I use Clover)
substitute: Agave Nectar

Preparation:
1. Toast bread or cracker to your own preference
2. Spread the almond/peanut butter on the bread/cracker
3. Sprinkle flaxseeds over the almond/peanut butter
4. Sprinkle raisins over the almond/peanut butter
5. Drizzle a light amount of honey/nectar over the almond/peanut butter, flaxseed, and raisin mixture

Tips:
1. The Ezekiel Bread begins to grow mold within a week of purchase if left out, so I always leave it in the freezer and toast it to prepare it for the spreading of the almond/peanut butter.
2. For an added treat, sprinkle some organic chocolate chips over the entire mixture and it tastes a little bit like a chocolate chip cookie!

Enjoy!

Wednesday, September 9, 2009

Spaghetti Squash & Flaxseed Turkey Meatballs with Homemade Tomato Sauce

I love to eat food. I enjoy every aspect of eating, from the creative energy necessary to put a dish together, to the joy of sitting down and sharing a meal with family or friends. I invited a good friend over for dinner tonight and he suggested that I begin putting my recipes online to share with others who may be inclined to be as health conscious as myself. So here we go...

Spaghetti Squash & Flaxseed Turkey Meatballs with Homemade Tomato Sauce (Serves 4-5)

Ingredients:
Spaghetti Squash
1 whole spaghetti squash (3-4 lbs.)

Flaxseed Turkey Meatballs
1 lb. ground turkey (light or dark)
1 red onion (diced)
1 clove garlic (crushed and finely diced)
1 egg
2 tablespoons low sodium chicken stock
1/2 cup whole brown flaxseeds
1/2 cup ground flaxseeds
cumin (to taste)
crushed red pepper (to taste)
black pepper (to taste)
1 tbs. Coconut Oil

Homemade Tomato Sauce
2-1/2 lbs. ripe tomatoes (cut into small chunks)
1 red onion (diced)
1 clove garlic (crushed and finely diced)
1/2 bushel fresh basil (finely chopped)
1 can organic tomato paste
1 cup low sodium chicken stock
black pepper (to taste)
2-3 tbs. Coconut Oil

Preparation:
PREHEAT OVEN TO 400.
Spaghetti Squash (substitute for actual spaghetti noodles)
1. Take whole spaghetti squash and poke holes all around with a sharp knife
2. Place in a oven safe pan and into oven
3. Bake in preheated oven for 50-60 minutes
4. Take out of oven and allow to cool before cutting in half
5. Spoon out seeds and then use a fork to shred out squash

Flaxseed Turkey Meatballs
1. Place all ingredients in a large bowl and mix together with hands
2. Grease a shallow baking pan with Pam or other oil (coconut oil, etc.)
3. Turn on Broiler on High and place rack on top level
4. Form 9-12 small meatballs and place on greased pan
5. Place pan under broiler for approximately 10-12 minutes, turning once after 6 minutes have passed
6. Take out of oven and place in Homemade Tomato Sauce and allow to simmer for an additional 10-15 minutes

Homemade Tomato Sauce
1. Saute onions and garlic in coconut oil (on medium-high), season with pepper to taste
2. Once onions are translucent, add tomatoes and 1/4 cup chicken stock
3. Allow the mixture to come to a simmer, stirring occasionally
4. Once the tomatoes have begun to breakdown and more juice is created, add the tomato paste and basil and stir to combine
5. Allow the mixture to simmer on medium-low for approximately 10 minutes
6. Place freshly broiled turkey meatballs into the mixture and cover with sauce; allow to simmer for an additional 10-12 minutes

Serving:

To serve, place a serving of spaghetti squash in the bottom of a bowl and cover with 1-2 meatballs and sauce.

Enjoy!