Monday, January 11, 2010

New Year and Culinary Disaster

Things here have calmed down since Christmas is ended. Family has all gone home and I am back to the regular routine. It was good to get back to work. To get back into the swing of training and eating on a regular basis.

New years is a time everyone makes resolutions. As far as I can tell, they seem to make these simply because it is what we as a society do. They don't make them because they really want to. Sure maybe they know they want to quit smoking, or lose 10 pounds, but making the decision to change how you live should be because you have decided to change, not because it's suddenly 2010.

Does that mean I think you shouldn't set goals simply because it's the new year? No. I think you should set goals because you want to achieve them. If this occurs because you looked back over the previous year and you don't like what you see, then get it done. I fall into this category myself

Make your goals and change who you are when you are ready. Now when someone else tells you that you are. Doing it for others is a sure road to failure.

In the kitchen I haven't been super busy, although I did start experimenting with a quiche crust. First attempt was a TOTAL failure. Glad I had a frozen shell in the freezer. Turned out tasty in the end, but the crust needs work.


I tried a few modifications to the pancake recipe, some added vanilla, some steel cut oats. They were very tasty, definitely a win. Could make them either way. On the positive side this is a use for steel cut oats that doesn't take cooking on the geologic scale.




Tonight I made pizza. Not 100% from scratch, the sauce was bought at the store already prepared. The crust was a modification of Galya's mock bread recipe. Check out her excellent blog if you are not familiar with it.

Pizza Crust

1/6 cup oats Oats.
2/3 cup Oatbran.
3 eggs.
scoop of whey.
Mixed and spread over a parchment paper covered pizza pan.
Cooked for 10mins at about 360.

The crust came out awesome, I may try making it a bit thinner next time. This attempt was 1/2cm thick. Topped it with pizza sauce, chicken, bell pepper, mozarella, Arugula and sprouts. It turned out pretty well, but again a slightly thinner crust would have been awesome.

A return to a routine has also seen my return to the gym. Last week was an amazing training week for me. Hit the gym 4 times to complete week 1 of the Power Training push-pull routine. Then I went back on saturday to do some treadmill work with the VFF as well as a KB complex, it was good. Time to be serious about my training. I don't suspect I will be perfect when it comes to gym attendance, but I will be better than I have. I will do more stuff at home, which leads into...

IRONGYM!
I am sure you have all seen these on TV. The bar that hooks onto your door. Lots of companies make them. They are fairly inexpensive, running around $40 Canadian. It sets up and comes down in seconds and I even liked doing push ups on it.

I have seen a lot of the people in the fitness industry recommend this as something everyone should have. I agree 100%. If you do not have a place to do pull ups at home, then this will give you that last plane of movement that you are probably lacking.

FINALLY. I would be remiss without mentioning Cardio Strength Training, by Robert Dos Remedios, CSCS. This is a new book that he calls a logical progression from Power Training. It is centered around doing intervals instead of slower, lower intensity cardio.

The book itself has lots of explanation, lots of workout ideas, including TRX and kettlebell, and the text itself is an easy read. It is an inexpensive weapon to add to your arsenal. So if you have no clue about intervals, density sets and tabata protocols, this book will be a welcome addition to your library.

Back to the gym tomorrow. If you are not headed there, why not?

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