“Life begins at the end of your comfort zone.” Truth. This quote is similar to something I always tell my classes: ‘Leave that comfort zone, that’s how we improve! Challenge yourselves to get better!’
This quote applies to everything in my life right now: this 21 day detox, training for the 2 Spartan races I’m signed up for this year, and the Spartan workout we did yesterday in Charlotte.
Good Lord… That workout yesterday… It wasn’t that bad for the first hour, other than the freezing cold grass blades under my feet, but then the last circuit of exercises we did… Holy moly. My upper body strength is sad. Probably pathetic. definitely pathetic…But I can do a decent plank and am working on my push ups. I’m more concerned with quality not quantity and want to have perfect form rather than lots of reps done. Well, the last round of exercises we did was partner exercises. One partner would do one exercise while the other would do a different one for a certain number of reps, this partner was the ‘timer’ and once they finished the number of reps, you would switch. Well, one set was 30 squats and the other does mountain climbers. No big deal with the leg part, but the arm involvement in the mountain climbers… Ouch. Then the last round was: one partner runs a lap of the track, the other does burpees until they get back. Poor John. I’m not a sprinter anymore, but rather a slow and steady paced runner. Once I got back, John got to run. Well he runs fast and I probably didn’t even get 20 burpees done by the time he got back… Then, since the 4 minutes wasn’t over yet, I got to do another lap… Which sounded horrible, but you know what?! I did it. And I ran the whole thing. Push yourselves. Get it done. No excuses.
Breakfast: scrambled eggs with spinach.
Post WOD: we had some green apple slices, almond butter, and the grain free sweet potat-ola waiting on us. It was so good! Totally hit the spot and held us over for our drive home.
We didn’t really have lunch but skipped to an early dinner…
Dinner: tilapia with spinach and tomatoes, over spaghetti squash with lemon Alfredo. Yum!
Lemon Alfredo Sauce
What you need
3/4 cup avocado oil
1 TBS Oregano
1 Tsp garlic powder
1 Tsp onion powder
1 TBS lemon juice
Salt & pepper to taste
1/4 cup almond or coconut milk
Pan used for cooking tilapia (I cooked the tilapia in coconut oil, tomatoes, spinach, and 1/4 cup lemon juice, with salt and pepper and oregano to taste)
1 spaghetti squash
2 tilapia filets
3 cups spinach
1 TBS coconut oil
1/4 cup lemon juice
Salt, pepper, and oregano to taste.
What to do
1. Preheat oven to 475 degrees F. Slice spaghetti squash in half (CAREFULLY!), and remove seeds. Place spaghetti squash face down on baking sheet and bake for 20-25 minutes.
2. Cook your tilapia. Make mayo while fish cooks.
3. In a tall glass container, crack your egg, add spices and lemon juice, then add avocado oil. Place an immersion blender all the way in the bottom of the container, and pulse while pulling the blender slowly towards the top of the mayo. No longer than 20-30 seconds.
4. Once the fish is done, remove fish from pan.
5. Add mayo and milk to pan, combine well and coat spinach with Alfredo.
6. With a fork, remove the insides of the spaghetti squash and add to the pan with Alfredo sauce, combine squash with sauce well, making sure to cover all noodles.
Plate it up, put a tilapia filet on top, and enjoy!
Day 6 recap: feeling great! Super snackage and fueling options! John kept saying he thinks he’s getting his energy back, which is OUTSTANDING! Goodbye flair up! Looking forward to the remaining days!
Remember: leave that comfort zone and make more sunshine!