I took my very first 6:00am CrossFit class today. I’m usually in the 7:00am class, but because of my new schedule I had to drop back an hour. I’m actually more sad about leaving my friends in the 7:00am class than having to get to CrossFit an hour earlier. Those 7:00am CrossFitters were good peeps! I’m going to miss them.
Luckily, the 6:00am crew is awesome as well. Usually there’s a bit of an overlap between 6:00am and 7:00am classes so I already knew a few folks in the class. They were all extremely welcoming and made me feel as if I had been training with them this entire time.
Today’s class was a fun one.
First we worked on “Vestibular Skills.” Basically it was just an excuse to break the mats out and do some forward rolls. Our coach had rediscovered the term at a CrossFit Kids clinic where they have the kids do rolls before class and wanted to introduce the concept at the box.
Honestly it was a lot of fun. We took turns doing rolls, then showing off some advanced skills. I did a cartwheel and front walkover for the first time in years. Let me tell you, just whipping those moves out was not as easy as it used to be. I could feel every muscle pull as I went over. Ouch. Getting old sucks.
After our skills, we had a partner WOD.
- 3 sumo deadlifts @ 85% 1 RM
- 50M farmers carry (53# women)
- 7 C2B (chest to bar) pull ups
- 10 box jumps
- Complete 10 total rounds (1 works, 1 rests)
I was partnered with a girl who had roughly the same deadlift weight as me so we could share a bar. She started the WOD first, then I started when her first round was complete. We went back and forth until we had 10 total (or 5 each).
I was proud of myself for doing the RX weight for the farmers carry (we carried a 53# kettlebell in each arm to 25m and turned around). It definitely slowed me down, but it was a good challenge. Now if only I could have done the c2b pull ups without a band I could have RXed. I’m hoping we’ll devote a class to kipping in the future because I have zero kip to my pull up and that seems to be the ticket for a good c2b. sigh.
I raced home to take Maddie out, shower, and make breakfast.
Today’s pick was quick since I was running late. Two toasted whole wheat english muffins with peanut butter, pumpkin butter, peach slices, and granola.
It got the job done!
I’m starting to get in a groove with my new job. I’m working on a few fun projects that are already keeping me super busy during the day – I love it!
Yesterday I brought a bag of nuts to work to stash at my desk for snacks. I’m not really a person who continually snacks through the day, instead I like to have strategically placed mid-morning and mid-afternoon snacks to get me to the next meal. I had a handful of nuts before my 10:00am meeting.
My co-worker brought delicious homemade white chocolate craisin scones to the meeting (which she made herself this morning!) and I happily nibbled on a scone that was offered to me. I never have a problem saying yes to freshly baked homemade treats!
The meeting carried us to lunch time and I enjoyed my tupperware themed meal outside (well, until the wind forced us inside. it was nice while it lasted).
I had leftover chicken chili tacos.
In order to keep the tacos fresh I packed the leftover chicken chili separate from the tortillas and arugula/feta cheese toppings. When lunch time came around I reheated the chicken chili and added the shredded chicken to the shells with the arugula and feta. It was an easy way to repurpose the leftover chili so I wouldn’t have chili two days in a row. 🙂
My mid-afternoon snack:
I have to say, this one wasn’t my favorite. A little too predictable. Was definitely a bigger fan of the key lime and coconut Chobani Fiips.
And this was my super-easy dinner.
I was kind of stumped on what to do with ground beef for dinner, so I got out the skillet and just started winging it. What I ended up with was a skillet pasta dish that my husband went back for thirds on. It was loosely based on a baked ziti dish.
- 1 lb ground beef
- ricotta cheese
- shredded cheddar cheese
- whole wheat pasta
- marinara sauce
First I browned the ground beef with onions and garlic
Then added the zucchini and spinach and cooked until the veggie were soft.
While the meat and veggies were cooking, I combined the ricotta and cheddar cheese in a small bowl.
I was also boiling the pasta. Once the pasta was done, I added it to the skillet with the cheese and marina sauce.
I mixed everything together, grated some parmesan on top, and threw it in the oven for 25 minutes at 375.
I’m not a huge pasta fan, but my husband is (a BIG one) so I do make it on the rare occasion. You should have seen the huge smile on his face when I pulled the pasta out for dinner, he was like a little kid on Christmas morning.
I only like wheat pasta and I only like it when it has a ton of other stuff so you really don’t taste the pasta. This dish was full of meat, veggies, and cheese – yum. Definitely better than just noodles and boring tomato sauce.
The dish was pretty good. Of course, anything with ricotta cheese and tomato sauce is going to be good. You really can’t go wrong with those two additions to any meal.
I had two peanut butter Girl Scout cookies for dessert.
Now I have some quality snuggling time to make up with this face.
(and the guy snoring behind her!)