Thursday, February 28, 2013

Fudged up February?

February has been a weird little month. 

It has jogged past too quickly, and I've felt stuck in a funk. Funk February. It would be very easy  to feel a total failure. Funk Fail. All the F words. 

But then, if I look at my goals - it's not totally awful. Yes, I've struggled with sticking to my planned eats, but I haven't chucked LOADS of weight on, I've just spent 2 months farting around 5lbs either side of 175. To lose 4 stone and maintain within 5lbs for 2 months isn't absolute failure.
That said, it is time to kickstart losing the NEXT 4 stone, it will feel so good to be maintaining 5lbs either side of 120!

I started the month feeling a bit worried about managing my target of completing 150 dips. Within  the first fortnight I had them DONE. 



So, has February been a total waste? No. I've had a lot of small stuff to cope with, but it's the small stuff that THROWS my quirky self. My weightwatchers leader changed, I had gluten-poisoned week of pain, I thought I'd had to change gym. This bunny does not cope with things changing, but here I am, still keeping my head above water, aware that I've let myself lose the plot a bit, but talking myself back up from the ledge.


  • Run a Marathon in January
  • Perform 150 dips
  • Complete level 1 kettlebells
  • Run 10km
  • Have a Healthy BMI
  • Work up to Sprint Triathlon distance
  • Swim in the Sea
  • Compete in a Spartan Race
  • Gorilla Run
  • Lose 50% of my start weight
  • Have Graduated to Kettlebells circuits
  • Half Marathon
  • COMPLETE 30by30 LIST






I started the month feeling good having run 26.39 miles and managed my marathon during January. I'd fallen behind mid-month, but pulled it back and completed my goal. 
On February 13th I'd completed the 150 dips program, and did the final test, expecting to need to redo the final week at least once. I was THRILLED when I managed 150 dips first time, I'd really worried that I would not manage it!!
I've missed 2 of the 6 classes for level 1 kettlebells, but thankfully seem to 'get it' and so graduated level 1 at the final class tonight. Ready to start level 2 next week. And then hopefully be ready to move on to kettle bell circuits for summer.

I need to focus on running again, I've done the first bridge to 10k run, but will do 2-3 runs a week through March to really move on in training. I have 8 weeks to cover the 17 runs left to do, to hit 10k run for end of April. The plan is still to run that distance twice weekly through the summer, before training towards a Half Marathon at the end of the year.

I am scared of August/September. I need to conquer my fear of the pull-up, so I can look forward to the Spartan Race. Have started doing abs/core work to get myself ready. Also, that Gorilla Run suit is HOT. Ran/walked just under 7k on my first bridge to 10k run last week, over a mile of it up a steep hill, in 53 minutes. Thinking about how much I can do now compared to a few months ago, I realise that I can do these 'impossible' things, if I stop feeling scared and just go for it. Make a plan, put in the work, get the results.

I am not 35lbs over my 'healthy weight' for May. 13 weeks until my the last weigh in in May. To lose 35lbs is possible still, I am going to have to really stop pissing about and eat right though. Same with reaching 50% start weight, 8 months to shift 4.5 stone is a good aim. Need to get back into the swing of eating clean and lifting heavy!

I have started cycling again at the gym, and am slowly doing more and more bike, and less elliptical. Have not done the swimming, and no aquafit as I can't get there from getting boys home from beavers, on time. I will add that back into the mix once I've done the kettlebell level 2 classes come May, and get up to the Triathlon distances. 

I waved at the sea when we were in Brighton a couple weeks back with Rachael after her Half Marathon (!). The kids went and paddled, but I'm saving myself for summer. ;)

I've booked on to archery course for June/July, and am feeling like my 30by30 list is doing just fine.

Looking at this, weight aside, I am right on track. I know how 'fix' where I am not. Another imperfect month, but I've made progress. I haven't coped well with things changing outside of my control, but I have done a better job of keeping myself from total self-destruction than in the past, and am bouncing back fresh with plans of how to achieve better for next time.

March will be a month for a fresh start, Spring and lighter evenings to run in, and a me who feels like she is doing just fine instead of falling apart.

Drawing a big FAT line under it

Last week was fail. Since mid-January I've been in a funk, pulling myself through one week, then overeating, and going mad for carbs the next. Fallen out of my regular workouts, and just feel like I'm doing nothing right.

I need to sit down and strip it back to fundamentals. Which is kind of what February/s theme was, so coming to it as late as possible, within the month..

So, bad week saw 7lbs on. Mostly because I ate and ate and ate, (including flapjack mix, and I know the oat gluten is not a good thing in my system).

previous weight - 173 BMI 29.7
current weight - 180 BMI 30.9
gain - 7lb
% gain - 4.05%

10 weeks to go until my GetReadyForEddie goal, I need to get back on it. While managing a 3.5lb loss every week is a bit of an unrealistic goal, to be more than halfway there isn't.

I've lost my pedometer, but that doesn't mean I can't walk. I've stayed wheat free, I've done 2-3 lots of exercise a week, and I can pull it back up to where I need to be.

Monday and Tuesday I sucked. I ate all my weekly points over those two days, and made and ate more flapjack. I am not ordering more oats for the time being, it's become a big trigger food for me.

Yesterday I felt rough, and realised that I really needed to scramble back up from over that ledge. Instead of going out to a gig I had tickets for, and eating crap while in London/drinking etc.. I went to the gym. My amazing friend Jayne had put together some core/ab exercises for me to do instead of crunches, and as I was finishing off in the weights section, the email came through. Last nights workout was a good'un. Welcome back to consciousness muscles.

Cycle (atw) 20min lvl 6 - 9.05km
Treadmill  hill 10 minute 1.05km

Shoulder press 20kg 3x12
Fly  42.5kg 3x12
Leg press 70kg 3x12
Leg extension 45kg 3x12
Adductor 35kg 3x12 l5
Abductor 56kg 3x12
Pulldown 40kg 3x12

Static plank 3x 45 seconds
Renegade rows 3x8 (each arm)
Mid cable wood chop 3 x 8 each side 5kg with a single hand grip handle
Russian twists w/medicine ball 16 taps in all 3 sets
Reverse curls on a bench  3x16


Woke up this morning feeling nicely warm, ready for kettlebells tonight, my last session before I can 'graduate' up to level 2.
Friday/Saturday I will gym and run the next b210k run. Sunday I will do kettlebells at home. Monday morning I *will* go and weigh in, and stop freaking out because the leader is different. I've had my hissyfit, time to get these next 4 stone shifted.





Tuesday, February 26, 2013

Low-Fat Minced Beef and Potato Pies

PIESSSS!!!

Oh yes. Pie. I have not had pie in SO SO LONG.


I love pie. This was the recipe I watched Si & Dave making, and realised that I *needed* this book.


For pie.






1-2 hourspreparation time

30 mins to 1 hourcooking time

Serves 6



Ingredients

For the pastry
  • 2 x 145g packets pizza base mix
  • about 200ml lukewarm water
  • plain flour, for kneading and rolling
  • 1–2 tbsp semi-skimmed milk

Preparation method

  1. Put the onion, carrots, celery and beef together in a large non-stick saucepan and dry-fry over a high heat for 2–3 minutes, until the beef is no longer pink. Keep stirring with a couple of wooden spoons to break up the mince.
  2. Reduce the heat and add the ketchup, brown sauce, Worcestershire sauce, flour, chilli powder and chilli flakes (if using) and black pepper.
  3. Cook for a minute, then add the potatoes and stock.
  4. Bring to the boil, reduce the heat and cover loosely. Simmer for 25 minutes until the potatoes are tender, stirring occasionally. If necessary, remove the lid for the last five minutes and stir more regularly until the mixture is thick.
  5. Remove from the heat, stir in the frozen peas and leave to cool completely.
  6. To make the pastry, put the pizza base mixes in a large bowl and mix with lukewarm water according to the packet instructions.
  7. Turn out on to a lightly floured surface and knead for five minutes until the dough is smooth and elastic.
  8. Preheat the oven to 180C/350F/Gas 6.
  9. Using scales, divide the dough into six even portions – each will be about 80g.
  10. From each portion, take off 35g of the dough to use for the pie lids.
  11. Roll out the larger piece of each portion on a lightly floured surface until it is about 3mm/ 1/8in thick and large enough to line your foil pie dish, leaving a little overhanging the sides.
  12. Lift into a pie dish and press down well into the base and sides. This can be a little tricky first time round, but the dough is very forgiving, so take it slowly until you’ve got the hang of the method.
  13. Spoon a sixth of the mince and potato mixture into the pie case. Brush the overhanging edges with a little milk.
  14. Roll out the smaller portion of pastry until it is large enough to cover the pie dish. Lift it on top of the pie and pinch the pastry firmly together. Trim with kitchen scissors – using scissors will stop the dough stretching.
  15. Repeat exactly the same process to make the other five pies and place them on a baking tray.
  16. Snip once in the centre of each pastry lid with scissors to create a large hole for steam to escape. Brush the pies generously with more milk.
  17. Bake the pies for 15 minutes, then remove them from the oven and cover each one fairly tightly with foil.
  18. Put them back in the oven for a further 15 minutes or until the pies are pale golden brown and the filling is piping hot.
  19. Remove the pies from the oven and leave to stand for five minutes before removing the foil, then tuck in!

Followed the recipe as was, though I used GF pizza mix of course. Ordered my pie tins off of eBay and I am so, so glad I got these oval ones, eating a piping hot PIE was amazing.


44 ProPoints for the recipe, 7pp per pie. Just gorgeous.

Monday, February 25, 2013

Weak round up

Tuesday we went out for a big muddy stomp through Sydenham Hill woods. We walked around 6 miles that day, and had a really lovely time getting FILTHY with Elaine and co.

I'd planned all my food out, and had made Chilli to take with me for lunch. We had grapes to snack on and I'd taken a huge bottle of water. I was back on track.

Walking home I carried Malachi on my back, as he was barefoot after getting totally mudded. It had been a good day, we ended it by eating chippy (gluten free day) and a LOT of chocolate.

Then I remembered I was meant to be no-choc for Lent. I sulked. Then, even worse, I got a text message with Bad News.

I don't like change, I really don't. My weightwatchers leader is leaving. Within the week. I understand how Seth feels in moments like this. I really don't see how a leader change will be a bad thing, or effect my tracking ProPoints. But the CHANGE, the unexpected newness. Ugh.

So I ate cake. Lots of cake. And 3/4 portion of chips.

Wednesday I could FEEL the bloat. Felt tired and wanted to hide. So I spent the day eating and reading. Did get out in the evening and do some Beavers prep for the next week, and ran day 1 of the bridge to 10k - 4.25 miles in 53 minutes, uphill. But otherwise Wednesday and Thursday I felt rough and fluey and depressed and ate All The Things.

Thursday afternoon I felt rough. Headache hit and I had massive cramps from eating badly. Couldn't drag myself out to kettlebells and felt really shitty about myself. Friday I did marginally better, couldn't coax myself out at all, but did do 106 crunches for the 200 situps program.

I was saved on Saturday, having promised earlier in the week (before Tuesday's message of doom) to go and meet Alison to get the scout hut ready for painting and investitures, I had to get up and out. Still managed to eat rubbish, but did do 2 hours of useful stuff before heading to the gym and working out a bit.

Cycle around the world 20min lvl 5 - 9.85km

Shoulder press 20kg 3x12
Fly  42.5kg 3x12
Leg press 70kg 3x12
Leg extension 45kg 3x12
Adductor 35kg 3x12 l5
Abductor 56kg 3x12
Pulldown 40kg 3x12

Leg press 107.5kg x 5

Dips 3x12
Crunches (done yesterday - 106)
Plank 3x30s

For a laugh (har har) I tried lifting my top weight on the leg press. I could just do it. (I had just done my 36 regular ones..) and oh wow, my poor legs having had to shift that about every day. Was a good motivator to keep me on track and get back to lightening to load on my limbs..


Yesterday we were out again, to the zoo. Another fab day, another day where I ate too much junk at the end of it. I knew that I'd have put on come weigh in, I feel bloated and crampy. Just need to get my head out of my arse and get back to eating properly. Ugh.


Saturday, February 23, 2013

Chicken Korma


Curry. Having spent 4 years in Leicester, I know what a home should smell like if there's been a decent curry cooked. I've been building up my spices collection, time to use it...





Over 2 hourspreparation time

30 mins to 1 hourcooking time

Serves 4

Ingredients


Cooking Method

  1. Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.
  2. Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
  3. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
  4. Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly. Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
  5. Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first. The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.
  6. Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt.
  7. Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.
  8. Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.

Used 600g diced turkey breast instead, simply because it was on offer at the shops. Used creme fraiche instead of cream, but otherwise left the recipe as is. 20 ProPoints, or just 5 pp a portion. Tasted really good, even without any coconut milk. I will definitely be doing this again.

Spanish Style Chicken Bake

Chorizo, roast veg and chicken thighs? Yum. This was easy to throw together, and tasted really good.



Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour 

Ingredients

1 medium onion, cut into 8 wedges
1 medium red onion, cut into 8 wedges
500g new potatoes, quartered lengthways
8 whole garlic cloves, unpeeled
8 medium tomatoes, quartered
75g chorizo (preferably picante)
8 boneless, skinless chicken thighs
1/2 tsp smoked paprika
1/2 tsp dried oregano
1 green pepper, deseeded and cut into strips
flaked sea salt
freshly ground black pepper

Cooking Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6.Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
  2. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
  3. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
  4. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
  5. Turn the oven up to 220°C/Fan 200°C/Gas 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. As you eat, squeeze the garlic out of the skins and enjoy the deliciously soft and fragrant flesh. Just don’t kiss anyone afterwards!


Followed the recipe exactly here - there was nothing that needed tweaking. 48 ProPoints for the whole thing - I'd make it with butternut squash next time, instead of potatoes, to save 2-3 ProPoints a portion.

Monday, February 18, 2013

Splenda is norty

I had hoped to shift all 8lbs this week. And woke feeling bloated, and confused. Still, 5lbs down is GOOD. Very good.

weekly miles - 26.1
previous weight - 178 BMI 30.6
current weight - 173 BMI 29.7
loss - 5lb
% loss - 2.8%

Got home and went to make myself a coffee, and realised by splenda was all gone. Then had that horrid moment of slow-motion thinking... All The Splenda. That I've ingested. And ASSUMED like an ASS was zero ProPoints because it's no calories. Erk.

STUPID, stoopid me. It's 75g carbs per 100g. No WONDER I feel rough. I've had around 55-60 extra ProPoints over the week. Which would usually see a gain of oh, what, 3lbs?!

So, losing 5lbs regardless is pretty bloody amazing..

Felt a lot relieved, and after grabbing a quick lunch I went to collect my new glasses (I can see!) and to see my friend Dee, who I literally bumped into a few weeks back after losing touch years ago. We worked together while I was at college, and she and her daughter were bridesmaids at my wedding. Last saw her in 2003, and she's since had identical twin boys. Was so good to sit and giggle and chat. She's also using weightwatchers to shift a bit of 'I'm mum to toddlers and I've quit smoking and cakes are my best friends' weight. Hoping to get together more often now we've reconnected.

Met my mum and sister up at the gym to work out together, which was quite fun. Decided to do my test crunches for the 200 situps program, and was amazed that I could do more than 20.

Cycle atw 15min lvl 5 - 8km
Xtrainer aerobic lvl 5 15 - 2km

Shoulder press 20kg 3x12
Fly  42.5kg 3x12
Leg press 70kg 3x12
Leg extension 45kg 3x12
Adductor 28kg 3x12 l6
Abductor 49kg 3x12
Pulldown 40kg 3x12

Dips 3x12
Plank 3x30s

Crunches 37



Got home and made up chilli for dinner, with leftovers to take for Sam and I for lunch tomorrow, on our woods walk. The kids made muffins, Seth made his himself, little sweetie. We've ordered the bits needed for his other two recipes too, excited to start really getting him cooking for himself.



27/27 ProPoints
2.25 litres
11.1 miles

Sunday, February 17, 2013

Sunny Sunday (the one where Rachael runs a HALF MARATHON!!!)

What an AMAZING day.

I am feeling so totally buzzed, and inspired and INCREDIBLY proud of my wonderful friend Rachael, who RAN A HALF MARATHON TODAY!!!!

13.1 miles, in 2 hours 40. Just UH-MAZING.



We went for victory Nandos, then wandered to the beach where my insane offspring paddled in the sea. (Yes, in February) then heading to warm-up at Starbucks before heading home.



I have every reason to get my arse shifted and start the 10k training now. Tuesday night - me and my iPhone are going to go at it.

33/27 PP
2.25 litres
5.1mile

Saturday, February 16, 2013

Moist Carrot and Sultana Cake

I adore carrot cake, really do love it. The gluten free ones I've tried have all been a bit too dry/dusty, which just won't do.


Seth requested I make a drizzly lemon mash or a carrot cake for the weekend, with this recipe waiting, how could I refuse?



Serves: 10 

Ingredients

3 medium carrots (250g unpeeled weight)
3 large eggs
100ml sunflower oil (plus extra for greasing)
100g soft light brown sugar
200g self raising flour
100g sultanas
finely grated zest of 1/2 well scrubbed orange
1 tsp ground cinnamon
0.5 tsp grated nutmeg
1.5 tsp baking powder

Decoration - 

2tsp icing sugar
finely grated zest of 1/2 well scrubbed orange

Cooking Method

  1. Preheat the oven to 190C/Fan170C/Gas 5. Grease a 23cm round loose-based cake tin with a little oil and line the base with baking parchment. Peel the carrots and grate them with a medium-fine grater. You should have 200g of grated carrot.
  2. Beat the eggs in a large bowl with a large metal whisk. Add the sunflower oil and sugar and whisk until well combined. Stir in the grated carrot, then add the flour, sultanas, orange zest, spices and baking powder. Stir together until just combined. Pour into the prepared cake tin and smooth the surface.
  3. Bake in the centre of the oven for 25-30 minutes or until the cake is well risen and feels springy to the touch. It should be just beginning to shrink back from the sides of the tin. Leave to cool in the tin for 5 minutes then turn out and remove the lining paper. Leave to cool fully on a wire rack then transfer to a serving plate. 
  4. Leave to cool fully on a wire rack then transfer to a serving plate. Sift the sugar over the cake and scatter grated or pared orange zest on top. This cake will keep in the fridge for up to 3 days. 































The recipe was 78 ProPoints, I switched the sunflower oil for 100g olive light spread, taking it down to 54 ProPoints. 5 ProPoints a serving, and lovely and bouncy and not too sweet. Disappeared fast!

Chilli Con Carne

Friday, Friday. Should be takeout day, mini-celebration before the weekend. After the playground/swimming lesson/gym run I do over a Friday afternoon/evening, I'm always really ready for a good big meal and a drink of a Friday night.



Chilli con carne. Never bothered to try to make this myself, always used a jar and then felt let down at the bland watery flavour. Hoped that actually owning some spices now, I could make something more exciting than jarred slush.



Serves: 5 (302 calories/portion)
Prep time: 20 minutes
Cooking time: 1 hour

Ingredients

  • 500g lean minced beef (10% or less fat)
  • 2 medium onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1–2 tsp hot chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp plain flour
  • 150ml red wine or extra stock
  • 300ml beef stock, made with 1 beef stock cube
  • 400g can of chopped tomatoes
  • 400g can of red kidney beans, drained and rinsed
  • 3 tbsp tomato purée
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • flaked sea salt
  • freshly ground black pepper

Cooking Method

  1. Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
  2. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
  3. Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.











































The recipe has a ProPoints value of 43. It says it serves 5 (with rice) - but I loe my chilli, and make this serve 4, with grated courgette. So Would be 11 ProPoints a portion. I can't manage to budget that easily, so I had to tweak.

Switched to extra lean beef, which saved 7 ProPoints, and used a can of Heinz five beanz instead of kidney beans to save another 3. Cutting each 1/4 down to 8 ProPoints a portion. Nice!!


Poor, poor abs.

Kids had stayed up LATE Thursday night, so Friday morning was slow and relaxed. Spent some time reading and mucking about on Spotify with setlists. After having one of the cats grab a piggyback/cuddle for half an hour, I had to get up.



Did some cooking and cleaned out the kitchen, realising that I would desperately love to have a proper spice rack, so my 5 stone kitchen related present will be this 24 jar holding beauty, and I will feel so grown up ^_^ If I stop the current farting about, I could be getting there in the front end of March.

Ate well, all the cravings and wishy washy nastiness has left me now, just in time for my period to reappear, last night at kettlebells. Fantabulous timing. Felt a bit bloated and crampy, but otherwise not too bad.

Once Sam was back and we'd devoured the (absolutely LUSH) chilli con carne - recipe next post - I trotted  down the hill to find my dad and head to the gym.

It's been a while again since I went, but hoped that my kettlebells and dips workouts would be working in my favour - and they did a bit. Not my best distances ever, but high end of average.

Cycle around the world 15min lvl 5 - 7.64km
Xtrainer aerobic lvl 5 15min - 2.2km

Shoulder press 20kg 3x12
Fly 42.5kg 3x12
Leg press 70kg 3x12
Leg extension 45kg 3x12
Adductor 28kg 3x12 l6
Abductor 49kg 3x12
Pulldown 40kg 3x12

Dips 3x12
Crunches 3x12
Plank 3x30s

Oh yes, I did some ab work. I'm as shocked as anyone. But, while I was doing my crunches, a weight room regular came up to me and said how good I looked. That she'd seen an 'amazing transformation, good work!' - so my next set felt less painful for that boost.

Chatted about potentially swapping gyms with my dad, and realised that the LA Fitness gym in Purley is going to take a lot more time to get to than I have of an evening by bus. My choices seemed to be to tie into a 12 months contract at the local (small and grotty) studio, or keep the current monthly membership and just make room in the budget for the train fare.

32/27 ProPoints
2.25 litres
7.7 miles

Woke up and cancelled the trial at LA Fitness, text my parents to see if they were headed to the gym for badminton. They were, together with my visiting sister and wanted to know if I fancied being a fourth. My mum wants to reboot her gym attendance, so looks like keeping on with current gym will work, going on a Monday with my mum, and tagging along with my dad 2 evenings. Awesome. I do like my current gym, hopefully by summer I will have saved enough to buy myself a little car, and I can drag myself about whenever I need to!

Played some (poor version of) badminton and enjoyed a bit of a runabout, before heading back to theirs for a cuppa and chat. My abs/uterus/whole body between my ribs and thighs Do. Not. Like. Me.

Got home, cleaned more, cooked more, had Seth come up to me and ask me to buy ingredient for some recipes he's found that he'd like to make next week. Erm. YES!

Mini Apple and Banana Muffins
Sweet Potato Pasta 
Fishy Toast Toppers

Love that he's already feeling the love for cooking/trying new foods. Brilliant. Going to try to make some of those apple/banana muffins to take with us on the train tomorrow, as we head down to Brighton to see Rachael run her HALF MARATHON. Whoop!!!

36/27 ProPoints
2.25 litres
3.5 miles