Day 13: Legs and Back 2, Ab Ripper X

What a workout. I was lucky enough to do it this afternoon instead of my usual 10 PM time. What a difference that makes! I also swam a couple of laps in the pool to cool down, and then I went and mowed the lawn.

I thought the end of Ab Ripper X was a little too much for me today. I tried my best, but I had to take mini breaks because my back was hurting. I remember a long time ago, someone told me to keep my abdomen strong, or I would develop back problems later. I guess they were right.

I am working on a worksheet for the diet that should help with the daily planning. As soon as I get that done, I will throw it up here for all of you who are interested. It makes life a lot easier to plan out what your meals are going to be. That is the key to avoiding the drive-thru.

I was tired today, and on my way to the drive-thru, I decided to swing around and went to the grocery store. I knew that I had 1 vegetable, 1 dairy, 3 proteins, and 1 condiment left. Here is what I ended up with:

Romaine Hearts with Flap Steak, Italian Sausage, Cherry Tomatoes, Sun Dried Tomato Olive Dressing

Serves:1

1 vegetable, 1 dairy, 3 proteins, 1 condiment

Ingredients:

• 100 grams Flap steak, pre-marinated (it was on special, and the marinade was Tex-Mex)
• 1 link mild Italian sausage
• 4 cherry tomatoes, sliced
• 1 ounce white cheddar, grated
• 1 cup chopped romaine lettuce
• 2 teaspoons sun dried tomato olive dressing

Method:

1. Cook sausages over medium heat, turning every so often so they brown evenly. Once they are cooked, remove them from the pan and allow to rest for at least 2 minutes. Slice on the bias and set aside.
2. Sear steak in the same pan, flipping after 1 minute. Continue to cook for another 2 minutes or more, depending on the thickness of the steak, and your desired doneness. Remove steak from the pan and allow to rest for at least two minutes. Find the grain of the meat, and slice the meat perpendicular to the grain. (This is important, otherwise your steak will be tough.) Slice the meat as thick as you would like.
3. Add a little bit of water to the pan and scrape up the brown bits over high heat. Reduce the water until the brown bits form a glaze. Reserve the glaze for the next step.
4. Combine the rest of the ingredients, then pour your meat glaze into the salad. Eat and be merry.

I was glad to have skipped the drive-thru. I am sure that they could not compete with what I had made. So much more satisfying.

Tagged as: abdominals, back, chest, diet, exercise, fitness, grueling, p90X, recipe, salad, Workout