Thursday, December 16, 2010

Holiday tip #13

Onto Day 13 of some tips to keep your holidays healthy.


I have another exercise of the day to share from the small collection of photos that my brother reluctantly took of me the other day. It's high quality, folks. Get ready. The exercise of the day is a row in plank/push-up position.

Here's what you do:
1) Place two 5-15 pound weights on the mat about shoulder width apart (girly purple weights pictured not required).
2) Grab onto the weights and get into a plank/push-up position with your feet a little wider than hip width apart, for more stability (If you want to make this exercise more difficult, keep your feet together. To make it easier, do this exercise on your knees with your toes connected to the mat).
3) Contract your abs in as you pull your belly button away from the waistband of your pants; squeeze your glutes, quads, and calves; and
release any unnecessary tension in your shoulders. Make sure that your head is in line with your neck and not cranking up out of alignment with your body.
4) Perform a row with one arm like this:Don't let your elbow flare out to the side! Let your arm brush the side of your body. Make sure that you are keeping the lower half of your body quiet. This means, don't let your hips move from side to side or allow your legs to shift. The only thing that should be moving is your arm performing the row.

5) Release the weight and repeat with the other arm.
6) Perform the exercise for 10-15 reps total, for 2 to 3 sets.

Total body exercises are fun, right?


Okay, so this isn't really an indulgence, but it's my new favorite vegetable dish to make. It's a great side to bring to a party for people that are health conscious like you. Even if they aren't health conscious, they'll probably still enjoy it. The big reveal?

Roasted brussels sprouts!

I know, it doesn't sound too exciting but they're really yummy and really easy to make.

Here's whatcha do:

1) Preheat your oven to 400ยบ.
2) Remove outer leaves from brussels sprouts and cut off stems.
3) Toss the brussels sprouts in a large resealable plastic bag, add 2 teaspoons of olive oil, 1 teaspoon of sea salt, and 1/2 teaspoon of pepper, and shake to coat.
4) Pour sprouts onto a cookie sheet and place onto the center rack of the oven.
5) Roast in the oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. The sprouts should be darkest brown, almost black, when done.
6) Enjoy and Be Well!

No comments:

Post a Comment