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Thursday, March 17, 2011

It's a beautiful day to RUN!

“Most folks are about as happy as they make up their minds to be.”
-Abraham Lincoln

Today's workout!!!
Warm Up
Run the club!
Thrusters and Runs
90 seconds
5 thrusters
run to the shopping center, tag the building, run back, get back as quickly as possible to maximixe recovery time
repeat 15 sets!

(I can hear Darla now!)
In the second part of this workout you spend one minute at each of five stations, resulting in a a five-minute round after which a one-minute break is allowed before repeating. This event calls for three rounds. The clock does not reset or stop between exercises. On call of ‘rotate,’ the athletes must move to the next station immediately. 
The stations are:
 1. Over head one arm Ball lunges–hold a weighted ball overhead, lunge....each set use different arm
2. Sumo deadlift high-pull
3. Box jump –
4. Push-press –
5. Burpees –  

“I am here for a purpose and that purpose is to grow into a mountain, not to shrink to a grain of sand. Henceforth will I apply ALL my efforts to become the highest mountain of all and I will strain my potential until it cries for mercy.”
-Og Mandino

I made this pork tenderloin recipe this weekend and it was absolutely wonderful!  I made a few changes to the original to keep it clean and it turned out fantastic!

Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce


  • 1  (1-pound) pork tenderloin, trimmed
  • 1/4  cup  basil pesto
  • 1  cup  baby spinach
  • 1/2 cup of sun dried tomatoes in olive oil  (I get mine at Costco)
  • 1/4  cup  (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
  • Olive oil-flavored cooking spray
  • 1/4  teaspoon  black pepper
  • 1 cup diced fresh tomatoes with balsamic vinegar


1. Preheat oven to 500°.
2. Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place pork halves between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Spread pesto evenly down length of tenderloin; top with spinach and feta and sprinkle with 1/2 of the sundried tomatoes. Close tenderloin; secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper. Pour tomatoes in balsamic around pork in pan. top with the remaining sundried tomatoes.
3. Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.

 this was SO wonderful! I served with a green salad and brown rice.

1 comment:

  1. Lisl,
    can I post this on my recipe blog? You will get the credit!!! This sounds great and healthy!
    Jenn Mair



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