Saturday, April 11, 2015
Transformation from Runner to Bodybuilder #3
I am sitting here on a Saturday morning in pain, but good pain. My muscles feel tight and I plan on heading to the gym after I write this. I am so proud of my shoulders and arms and the definition that is starting to appear. I am struggling with transforming my legs, my butt and abs. After years of being a runner my legs are strong, which is a great thing, but it seems like I live on a leg press and I am constantly doing lunges and squats to no avail.
As for the abs well this diet thing is just new and hard for me. I have never been that girl that "dieted." Sure I have counted calories and been conscientious, but I have never been one to try the diet of the moment or adjusted my eating for a fitness or weight goal, so this is just downright hard and new for me. And oh yeah I haven't been able to cut wine out all together...I just can't...
The biggest thing I have noticed recently is the impact that this weightlifting has had on me psychologically. After a rough day at work I crave those weights and I feel better the minute I turn on my music and step into the gym. If I am feeling funky in any which way, an hour in the gym can instantly improve my mood and just acts as a reset button for me.
I have also discovered a few other things over the last few weeks:
1. Protein makes me full and I am having a hard time eating as much as I am supposed to. I feel a little bloated by the end of the day and I just always feel full.
2. I still miss cardio and I still love to run. My cardio now consists of walking on a treadmill set at VERY steep inclines. I am pretty much afraid that I am going to be that girl that shoots off the back of the treadmill if I lose my footing or let go of the handrail.
3. I am now that girl that I use to make fun of that takes pictures of herself in the gym...yup to all of the ladies who do gym selfies I now get it...still think it is a little lame...but I just can't stop. Hoping there is a self help group for this...please send help!!
4. My playlist is completely different from the ones I use to run with, however equally as important. They consist of those songs with slow and steady beats that help me keep time with my reps and also motivate me to keep going. My running playlists were fast and filled primarily with techno or dance music, definitely no dancing with barbells for me...just saying.
Since this is a food blog, lets talk food. This week I got to break in my new kitchen and so I made Ravioli Vegetable Soup. Sure I know I am not supposed to have pasta, but I really wanted my first cooking experience in my kitchen to be comfort food based so I caved a bit. This is a really easy recipe and it just tastes fresh, yet hearty! I thought it could have used a little more zest, maybe a little spice or some additional herbs, however I just added a little more Parmesan cheese and I was happy.
Heat the olive oil in a pan and sauté the onions, carrots, celery and thyme. Cook for 4 minutes.
Add the beef broth and water and bring to a boil.
Add the ravioli and simmer until tender.
The recipe calls for escarole, but I used spinach and that worked just fine. So add the spinach and cook until wilted.
Serve the soup and sprinkle with Parmesan cheese. Voila!!
This recipe was also great leftover, however just be prepared for the fact that the raviolis will continue to absorb the broth so your leftovers make have less of a soup consistency and more of a pasta and vegetable type of vibe.
Here is the actual recipe:
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, diced
3 medium carrots, halved lengthwise and sliced
3 stalks celery, sliced
1 teaspoon chopped fresh thyme
2 cups fat-free low-sodium beef or vegetable broth
1 9 -ounce package small cheese ravioli
1 small bunch escarole or 5 cups spinach, roughly chopped
Kosher salt and freshly ground pepper
3 tablespoons grated parmesan cheese
8 slices whole-wheat baguette
Directions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
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I can see from the picture why you are progressing slowly on your legs and glutes. You are wearing running shoes! You need to buy body building shoes! HaHa
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