April 1st! I hate April Fools Day because I don’t believe anything that anyone tells me all day. I hate doubting people. This year I saw a lot of engagements and baby announcements on April Fools, which aren’t things I think people should joke about.
Gina at Fitnessista posted a list of 10 things she wanted to do in April and it got me thinking about what I wanted to do to enjoy the month ahead. Here is my brief list:
1. Get a manicure & pedicure so I have pretty nails to show, especially when I break out my flip flops!
2. Go to a baseball game. Nothing says spring like baseball!
3. Compete in my first crossfit competition. I’m schedule for one April 27-28th with 3 other members from my box. I’m just hoping that I’m not the weakest link and don’t let them down. It’d be great if I could figure out ring muscle ups by then!
4. Walk to the Farmers Market. The Market opens this Sunday and it’s definitely one of the best. It would be about a 2.5 mile walk there, but it would be an awesome way to spend a nice Sunday morning.
As part of my spring break, I’m committed to starting each morning with a run or walk. Since I walked on Sunday, I ventured out for a 2 mile run along the water and then a walk back through the city. I completed a total of 3.29 miles and saw a beautiful sunrise 🙂 We had a lot of leftovers in the fridge that I wanted to use up before a grocery trip so breakfast was a mix of eggs, ham, and cauliflower rice.
I spent the morning shopping and made it without a morning snack, but was definitely hungry when I got home. I combined some tomato soup, quinoa, and diced chicken breast with a side salad topped with Planters Trail Mix and Tessemae’s Italian Dressing. I started having a few handfuls of the Trail Mix, but told myself that it was going back in the cabinet and I mentally ‘locked’ it. Soup leaves me very full, but the fullness doesn’t last very long.
I had an apple about two hours later and made a pre-WOD smoothie. Once I mixed it, the color looked odd and I wasn’t very confident that it would taste good, but I was pleasantly surprised!
1/4 c almond milk
1/4 c pineapple juice
1/2 c spinach
1 Tbs almond butter
1/4 c frozen blueberries
1 scoop Vanilla Progenex
At Crossfit, we started our warm up with a 400m run and the WOD included a cash in run.
40 thrusters (85#Rx)
5 burpees EMOM (while doing the thrusters)
I had another rough workout – not only on the verge of tears, but I almost quit. I came in from the run at 4:38 and managed 4 75# thrusters before the clock hit 5:00. 5 burpees. In the next minute I got through 8 thrusters. 5 burpees. Then I had my ‘Oh Shit’ moment and barely got in 3 thrusters before the clock hit the next minute. I started to panic. My mind said things like ‘I’m never going to finish’ and ‘I’m going to be the last one done’ and the dreaded ‘I can’t do this.’ I kept going until I hit 20 thrusters and figured since I was halfway done, if feel better. But a few no reps and feeling like I didn’t have a second to breathe kept me struggling. I wanted to lower the weight. I wanted to walk out. I did walk out. I put my head down for 10 seconds and then came in and finished at 15:56. I was near the end of the group, but I wast last. A friend of mine was last and then I get bad about being selfish instead of cheering them on.
I came home and searched for some suggestions on how to deal with this mental breakdown in crossfit. Here are two links that I liked:
A few take aways for me after some self-reflection and digestion.
* It’s just a workout
* Crying is a sign of weakness. It’s embarrassing.
* I’ve never quit a workout before and I intend on being able to say that for as long as I’m doing Crossfit.
* I might start the next workout a few minutes after everyone else, just so I’m forced to be last and experience it. It won’t be the end of the world.
Dinner was a mix of a flop and fantastic. I made a recipe from cooking light for barbecue meatballs and left out the brown sugar but they tasted like Italian meatballs in watered down marinara. The brussels sprouts were awesome!
Mustard Glazed Brussels Sprouts
Note: The glaze ingredients are from a Giada recipe
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
Chop ends off brussels sprouts and cut then in halves (or fourths if extra large). Preheat oven to 400 degrees and spread sprouts on a baking sheet. Drizzle with oil and toss so they are all coated. Roast for 30 minutes (turning 15 minutes in). At the end of 30 minutes, top with glaze. Roast 5-10 minutes more depending on how crispy you like them.
After dinner, I wanted something sweet, but knew that I just needed to make it one day and it would get easier. I settled for two Peep bunnies and forced myself to not go back for more. I made sure I was in control and it worked!