Unless that salad has bacon.
But first things first…
Busy day today at work today, plus getting a pretty sweet commercial audition in, so today is going to be my rest day.
If you’re itching for a workout today, however, I can offer you my circuit from yesterday!
Three sets each:
Deadlift (125# x 10)
Front Squat to Press (50# x 10)
Underhand Lat Pull Down (70# x 10)
Stationary Row (70# x 10)
Box Jumps (25, low box)
Cross Country Interval on Elliptical (6 incline, resistance range from 4 to 13 switching from forwards to backwards)
Finally had to grocery shop last night since I polished off most of my Thanksgiving leftovers. Luckily this salad made great lunches and may be a new formula for crack. Don’t say I didn’t warn you.
- 4 c. mixed organic greens
- 4 c. spinach
- 8 oz. toasted pecans (I cheated and got some sweet and spicy ones from Trader Joes)
- 1lb nitrate free bacon
- 1/2 c. dried cranberries
- 8 oz. crumbled goat cheese
- 1 red onion, sliced thin
In a deep frying pan, cook bacon until crisp. Turn off the flame and throw in your red onion. Toss it around until the onions are just softened. Chop your bacon into little bits. Toss all the ingredients together in the biggest bowl you can find. MANGIA!