CrossFit – Day 3 – Running, Jumping, and Eggs!

After three days off, I was more than ready to get back into the gym and hit it hard.  So here’s today’s workout:

  • 50 Sit-ups
  • 400 M Run
  • 50 Double Unders
  • 800 M Run
  • 50 Double Unders
  • 400 M Run
  • 50 Sit-ups

The prior was to be completed as a time trial.  As I am new to the gym and still getting ramped up, everything was halved except for the double unders, where I still did 50 jumps, but just did single rotations instead of doubles. I also did the runs at more of a jog as I am still gauging my endurance.  I don’t want to push myself to another puking day quite yet.  I’m sure there will be more of those in the future, but for now, I’m just easing myself into things and making sure that I don’t jus thrash and/or injure myself.  It would stink to just have begun and find myself with something that made it so I couldn’t continue.

Everything went really well, and I finished the workout with a time of 13:37.  Yup, I’m ‘leet.  Got everything done and might have had an almost imperceptible amount of nausea.  Nothing more than a one on a scale of 10.

This morning I came up with a new recipe for my eggs that I thought was rather scrumptious and added a little more veggie variety than I normally have.

eggsIngredients:

  • 1 Cup spinach (chopped)
  • 3 whole eggs
  • ½ Red Bell Pepper
  • Pesto
  • ½ chicken breast (already seasoned and baked)
  • Seasoning
  • Extra virgin olive oil

Preparation:

In preparing the chicken breast, I simply cut a couple of chicken breasts into strips approximately 1 inch wide and then glazed with some olive oil and then seasoned them with basil, cayenne pepper, garlic powder, onion powder, and salt. Bake for 15 minutes, rotate, and then bake for another 10 minutes at 350 degrees.  I just chopped the strips into bite sized chunks and then set those aside.  If you have them leftover, I would recommend sautéing them with a little more olive oil and the red bell peppers so that the chicken is warm and the peppers are cooked to your desired level of crispness and then remove those from the frying pan and set aside.

In the same frying pan, set the heat to between medium and medium high and drizzle enough olive oil to coat the bottom of the pan.  Add the eggs and season.  Scramble the eggs a little bit  until they’re about half way done and then add the chicken, red bell peppers, and spinach.  Continue mixing everything and cook until the eggs are cooked through and the spinach has darkened and looks a little wilted. This shouldn’t take more than a couple of minutes. Serve on a plate and garnish with the pesto and that’s all there is to it.  If you prepped the chicken before hand, I wouldn’t say that this should take more than 15 minutes to prepare and cook.

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