Super quick (well – as quick as you can get it done) workout but I promise it won’t disappoint! By the time you are done, you will have completed 50 burpees, 50 triceps pushups, 100 squat jumps, and 100 V-Sits. You know you love it!
5 rounds – as fast as you can. Don’t skimp on the jumping portion, it’s just as important!
- 10 burpees
- 10 triceps push-ups
- 20 squat jumps
- 20 V-Sits
Still want more? Add this to the end of your workout:
- 30 second crunches
- 30 second reverse crunches
- 30 second rope climb
- 30 second heel taps
- 30 second double leg lifts
- 30 bicycles
If you can incorporate these little changes into your every day routine – you can burn an extra 100 calories a day!
- Take the stairs whenever you can.
- Park in the farthest spot from the store (weather permitting) and walk your butt those extra steps.
- Walk around while you talk on the phone.
- Do some sort of physical exercise at every commercial break during a 30 or 60 minute show (1st commercial break sit-ups, 2nd break push ups, 3rd break air squats, etc).
- Vigorous house cleaning for 20 minutes.
Here is a quick explosive workout that will not only get your heart pumping and legs screaming, but will make your abs rock solid as well! Here is a 20 minute workout, including your warm-up and cool down.
Warm up – 30 second jog in place, 30 second jumping jacks, repeat 2x
Workout – 4 rounds total, 1 minute of each exercise per round
- Jump Rope (preferably with a rope, but pretend is okay too)
- Butterfly sit-ups (all the back and all the way up, hands touching behind your head and all the way up to your toes)
- Frog jumps
Cool down – stretch 2 minutes
This recipe was super simple! I’ve never had spaghetti squash before, but it was surprisingly easy to make and quite tasty. In just 1 cup of spaghetti squash you get ZERO fat, 42 calories, 10 grams of carbohydrates, 1 gram of protein, 3% of the daily recommended requirements of Vitamin A, Calcium, and Iron, 8% of the daily recommended requirements for vitamin B6, and 9% of your daily vitamin C requirement. This recipe is a home run! Enjoy!
Makes 4 generous servings
2 small to medium sized spaghetti squash
1 lb 97% lean ground sirloin (bison, lamb, beef all work as well)
3 bell peppers, chopped (red, yellow, orange)
1 medium onion, chopped
2 cloves garlic, minced
1 tbs extra virgin olive oil
1 1/2 jars Marinara sauce no sugar added *
Sea Salt, pepper, & Italian seasoning to taste
1. Preheat oven to 350 degrees.
2. Slice squash in half, lengthwise. Scoop out seeds. Roast squash on a baking pan for 45-50 minutes.
3. Meanwhile, in a large sauce pan saute oil, garlic, onions, and bell peppers until onions are just about translucent (roughly 8-10 minutes). Add ground sirloin, cooking until meat is no longer pink. Be sure to break up all the meat.
4. Add marinara sauce and seasonings, let simmer on low until you are ready to serve.
5. Take squash out of the oven. Using a fork, scoop out the insides. You’ll notice they come out in strings that look like spaghetti. Sprinkle with salt and top with your sauce. Enjoy!
This workout is all about time. Of course as always, you need a proper warm up and some stretching and a cool down. This is just the main portion that you do. The object is to go for time, so as get it done as quickly as you can. You can take a break when you are done. The object is to start with a sprint complete 15 reps of each, followed by 12 reps, and last 9 reps, and one last sprint to the finish. Ready? Go!
1/4 mile sprint
15 Tricep Pushups
15 Pull ups (or assisted if needed)
12 Tricep Push ups
12 Pull ups
9 Tricep Push ups
9 Pull ups
1/4 mile sprint
If you were totally on it, you should be able to complete this entire circuit within a 4-5 minute range. If you don’t your first time, work your way to that goal. Good luck!
I found this recipe on the Paleo Plan website. It is a relatively easy recipe to make, just rather time consuming. I recommend it for an evening meal when you have the time to do it up right. I’d add a little more sea salt or onion salt to the recipe if I were to make this again. I paired this with some roasted balsamic beets. Enjoy!
- 3/4 lb parsnips, peeled and grated
- 1 Tbs olive oil
- 1 tsp onion salt
- 1 bacon slice
- 1/2 lb zucchini, sliced
- 1/4 lb white button, cremini or shitaake mushrooms, sliced
- 1 stalk celery, diced
- 1 tsp coconut oil
- 1/2 red onion, finely diced
- 1-1/4 lb ground turkey
- 2 green onions, sliced
- 1 Tbs Italian seasoning
- 1 tsp celery salt
- 1/2 tsp freshly ground black pepper
- 8 egg whites, divided
- 1/2 cup fresh parsley, chopped
- Preheat oven to 450° F.
- Peel parsnips and grate with a cheese grater. Mix with onion salt and olive oil, and set aside.
- Cook bacon slice in a large saute pan over medium heat. Save bacon fat and leave it in the pan. Cool bacon slice, crumble, and set aside.
- Add zucchini, mushrooms, and celery to the pan with the bacon fat and saute until slightly softened.
- Heat a separate pan over medium-high heat, and add coconut oil when hot. Add onions, ground turkey, Italian seasoning, celery salt and black pepper to taste. Saute until turkey is fully cooked.
- Combine meat and vegetables in one pan and mix thoroughly. Let cool 5 minutes.
- Combine 4 egg whites with parsley and stir into the meat and vegetable mixture.
- Combine the other 4 egg whites with parsnips.
- Coat an 8×8 baking dish with olive oil.
- Add meat and vegetable mixture, cover with parsnip mixture and top with crumbled bacon.
- Bake for about 25 minutes or until the top begins to brown.