During today’s workout, I decided to focus on my leggies because lately I haven’t been giving them the proper attention that they deserve. Naturally, I decided to conquer this in the shortest amount of time possible, and did so in the form of a 30 minute HIIT interval workout. By the end, I was sweating like a wildebeest
10-10-10 Leg Circuit Workout
Duration: 25-30 minutes
Warm Up:
- 5 Minutes: Easy treadmill walk: Incline 3, Speed 3
Part 1:
- 1 Min: Sprint: Incline 1, Speed 7
- First 10-10-10 Series
-
1 Min: Sprint: Incline 1, Speed 7
- *Repeat theĀ first 10-10-10 series*
-
1 Min: Sprint: Incline 1, Speed 7
- *Repeat the first 10-10-10 series*
Part 2:
- 1 Min: Sprint: Incline 1, Speed 7
-
Second 10-10-10 Series
- 10 Straight-leg deadlifts
- 10 Outer thigh lifts(each leg)
- 10 Inner thigh lifts (each leg)
-
1 Min: Sprint: Incline 1, Speed 7
- *Repeat second 10-10-10 series*
-
1 Min: Sprint: Incline 1, Speed 7
- *Repeat second 10-10-10 series*
Cool Down:
- 5 Min: Walking Cool Down: Speed 3.5
Upon my return, this little nugget was being hand fed peanut butter off of a spoon.
Now that’s what I call living in the lap of luxury 8)
(cough, Will.)
Dinner:
Keeping my “use what will go bad first” motto in mind, I decided on using up some baby bell peppers and leftover chickpeas for dinner. Does anybody else smell mustard curry?
Because I sure do.
I sautƩed 1 tbsp of minced garlic in a pan, then added a diced onion and about 3-4 sliced mushrooms. After about 5 minutes of cooking, I added the chopped baby bell peppers and chick peas, along with 1 tbsp of mustard, 1/2 tsp curry powder, salt, and pepper.
Served with brown rice for good luck.
This recipe was adapted from the archives of Brittany’s mind, one of my personal favorite cookbooks.
Okay, I’m a nerdāI’ll stop. 8)
Good night!