This is one in a series of food photo diary posts in which I track my food in pictures. I’m also counting my calories. Read all about it in this post or click here to view a detailed breakdown of my calorie intake in a nifty spreadsheet.
Today, Tim and I were talking about our goals, past and present, and it prompted me to pull out some old journals to see where I was in 2005.
On one of the pages I listed my goals for that week. One of them read “figure out a resistance training routine.” I had to laugh out loud because this is almost word-for-word one of the items on my current to-do list. Since 2005, I’ve been sitting on this “goal” and although I’ve made small strides here and there, I can’t seem to get my head around “resistance training.”
Tim’s suggestions: do pushups, sit-ups and squat thrusts. That’s a good start, but I have no idea how to structure these workouts. How often should I do them? How many reps / sets? Does it matter?
I’m starting (ok, re-starting) with the 100 pushups challenge and I’ll see where that takes me. I like that I get a plan with the pushup challenge. What I need is a more well-rounded plan that works my whole body. Until then, that pesky task in my to-do list will remain unchecked.
Food and Exercise Log
Saturday, June 13, 2009
Calories In: 1,569
Calories Out: 1,900
Vegan Buckwheat Crepes with a Cuppa Decaf
The crepes are filled with banana and apple cooked in a bit of grapeseed oil with cinnamon, then topped with fresh strawberries and toasted sliced almonds.
Took a long walk with Tim around Clissold Park, ~4 miles.
Calories burned: ~300
Not Managoey Enough Mango Smoothie
I got my ratio of mango to ice and tofu wrong. I added a banana and a bit of honey to make up for it.
Portobello Mushroom Sandwich on Fresh Home-Baked Baguette with a Simple Salad
Two PB on French Bread Mini-Bites with a Cuppa Assam Tea with Soymilk and a Satsuma
(Tea and second mini-bite not shown.)
Week 3, Day 2 of the one hundred pushup challenge
Set 1: 14
Set 2: 19
Set 3: 14
Set 4: 14
Set 5: max (25)
Cauliflower Dal with Panch Phoran
Served with steamed spinach, basmati rice and Madhur Jaffrey’s Carrots and Peas with Ginger and Green Coriander
Grapefruit and a Brazil Nut
(Nut not shown.)