Since I go to the gym consistently 5-7 times a week, Monday through Friday, (since January 2013, which I'm proud of!), I figure it'd be fitting to write a post on what I normally wear to the gym. After switching around between seamless spaghetti strapped tanks, oversize T-shirts, and loose-fitting tops, I've found that it's best to stick to the seamless spaghetti strap tanks so no fabric gets caught or is flapping around when working out, whether in classes, on an elliptical, or with weight machines.
I also rely on my trusty Nike gym bag everyday to haul my gym clothes, sneakers, lock, and other essentials. My typical workout at the gym is to attend Insanity, Sculpting, and Pilates classes, a 35 minute workout on the elliptical 3 times a week, and a weight machines routine 2 times a week. In warmer months, I like to go out and be active on weekends but since it's been so cold out and A is busy with school, I find I'm pretty sedentary on the weekends.
I decided to purchase these
Saranac b-grl Fitness Gloves because A has been pushing me to lift heavier weights and I have to say, I'm very impressed with how well they fit. I noticed that both the XS and S fit me when I tried them on in store but went with the XS.
Keeping with the theme of a healthy lifestyle, here's a recipe for Muscle Macaroni that is loaded with protein and tastes great:
| BRIETTA'S MUSCLE MACARONI RECIPE |
|
| Ingredients: |
| 56g (2 oz, 1 serving) dry whole wheat elbow macaroni noodles |
| pinch of salt |
| 3 oz cooked boneless skinless chicken breast (cubed/diced/bite-sized) |
| 3 cooked asparagus spears, cut into 1" pieces |
| 1/8 cup almond milk |
| 1/8 cup low fat cottage cheese |
| 1 oz Lifetime brand fat-free sharp cheddar cheese, shredded |
| 1 oz part-skim mozzarella, shredded |
| 1/2 cup raw spinach, chopped |
| 1/4 teaspoon ground mustard powder |
| 1 tablespoon Parmesan cheese |
|
| Directions: |
| 1. Preheat oven to 350 degrees. Cook pasta according to package directions. |
| 2. Drain water and keep noodles in pot on stove, with the heat set to low. |
| 3. Add mozzarella, sharp cheddar cheese, cottage cheese and almond milk to pot. Stir and allow cheese to melt. |
| 4. Stir in mustard powder, cooked chicken, cooked asparagus pieces, and raw spinach. |
| 5. Add salt and pepper to taste. |
| 6. Transfer macaroni mixture from pot to individual baking dish that has already been sprayed with cooking spray. |
| 7. Top with Parmesan. |
| 8. Bake in oven for 20 minutes, until top is lightly browned. |
|
| Serves 1. |
|
| Nutrition per serving: |
| 437 Calories |
| 39g Carbohydrates |
| 9g Fat |
| 45g Protein |
Leaving you with the fortune cookie quote, "Fortitude is the marshal of thought, the armor of the will, and the fort of reason."
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