Good Day to All!
Last night was supposed to be my short run with light toning, and it was just that. I set out to run 30 minutes as I continued to prep for my 10K coming up in just about a week. It was rainy and humid yesterday, so I opted for the treadmill at the gym. In the first 30 seconds, I knew this would be a difficult run. Everything was tight and I really had to do a lot of positive self-talk to get my legs moving. In less than 10 minutes I knew this was less about the mental challenge and more about my body just needing to rest.
It was a full week of tough workouts starting with 3.2.1. on Monday. I had a really strong run on Tuesday, followed by Step & Sculpt on Wednesday. As I continued on the treadmill, I began to feel light-headed, so I clicked the speed down to a walking pace. It was all I could do to finish my last 15 minutes.
I was disappointed when I returned home, but I knew I needed to refuel so that my upcoming long run on Saturday morning would be manageable. I decided to make Pumpkin Hummus to snack on before dinner.
Canned pumpkin has some amazing attributes —potassium being one of them. And, according to Huffington Post Healthy Living, potassium helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best. Although my workout on Thursday night was not as challenging as I wanted, I taught an hour and 30 minute class on Wednesday night that included intense cardio and a lot of strength training. I obviously didn’t refuel very well on Wednesday night.
So, if you are looking for a tasty appetizer to take to a party or if you are looking for a great way to refuel after a workout, you may want to try this recipe. I took this hummus to a party a few weeks ago and it was a hit.
Prepare up to a day ahead, and refrigerate.
- 2 Tblsp. Of Tahini
- 2 Tblsp. Fresh lemon juice
- 1 tspn. Ground cumin
- 1 tspn. Olive oil
- ¾ tspn salt
- 1/8 tspn ground red pepper (cayenne pepper is optional)
- 1 (15-ounce) can pumpkin
- 1 garlic clove, chopped
- 2 Tblsp. chopped fresh flat-leaf parsley
- 1 Tblsp pumpkinseed kernels, toasted (optional)
Place the Tahini and the next 7 ingredients in a food processor, and process until blended. Spoon hummus into a serving bowl; sprinkle with pumpkin seed kernels, if desired. Serve with pita wedges, your favorite crackers or veggies. Yield: 10 servings (about 3 tblsp.)
- Calories: 117
- Fat: 2.6g
- Protein 3.7g
- Carb. 20.4g
- Fiber 2.1g
- Chol 0g
- Iron 1.6mg
- Sodium 330mg
- Calc 43mg
And, don’t think you are getting out of a workout! Here’s a little goodie to get ya sweatin’! All you need is a timer and some water.
Short warm-up-do each exercise for 20 seconds and then repeat. Start slow and then push the second time around.
- High Knees
- Jumping Jacks
- Bootie Kicks
- Squat jumps
15 minute Cardio! Do each exercise for 30 seconds and then REPEAT! BOOM!
- Frog jumps (start with feet wider than shoulder width; jump forward in squat position and touch the floor with two hands; hop back, touching the floor with 2 hands; jump and reach toward the sky.
- Jump Rope
- Air Squats
- Bootie Kicks
- Punch front and side (think Turbo)
- Plank forearms or palms (you choose)
- Bunny Hops
- Fast Feet
- Hop on one foot/switch
- Push Ups
- Triceps Dips on step or chair
- Cross Country Ski
- Plie Hops
- Suicide Shuffle
Stay Strong in all that you do!