Two Tabata classes, plus two Pilates classes this week make for a sore, but happy mama. My buns are burning! This week’s workouts looked like this:
Monday: Pilates + 20 minutes HIIT
Friday: Pilates + 25 minute run (picked up the pace the last 5 minutes)
Saturday: Probably HIIT (20 min) and Steady (25) with quickie arms and abs
I’ve mentioned before that Pilates isn’t as much arm work, but lately we’ve been doing a lot of shoulders. That, plus all the pushups that have been happening in Tabata have made for a pretty nice arm routine. I’d still like to set aside some time specifically for arms, though, so I’ll throw in at least some curls and tricep dips after tomorrow’s cardio.
We’ve had great fall weather this week. Cooler temperatures plus rain meant a nice, cozy fire. Sunny, clear crisp days have followed. Wind that knocked a lot of the leaves off the trees meant raking and jumping in leaf piles. Reece and I made a double batch of pumpkin cookies to share with our neighbors and spread the fall love. 🙂
California fall isn’t half bad.
We got some cranberries in our Farm Fresh to You box this week (enter code 6164 plus my name–Laura Baker–for $10 off your first box!). Fortunately, they came with some recipe suggestions and I made the raw cranberry relish to top our pork loin with. It came out pretty good, so here’s the recipe, which includes my slight modifications:
Fresh Raw Cranberry Relish
1 medium partially unpeeled orange–scrubbed, halved, seeded and cut into chunks (I only used about half the peel)
1 medium tart apple–peeled, cored and cut into chunks (I used Pink Lady because that’s what we had)
1/4 medium unpeeled lemon–scrubbed, seeded and cut into chunks
2 cups fresh or frozen cranberries
1/4 cup raw sugar (more to taste)
1/2 cup coarsely chopped walnuts (optional–I didn’t mix this into the batch, I sprinkled some on after)
In a food processor, combine the orange, apple and lemon and pulse until finely chopped. Add the cranberries and pulse until the berries are coarsely chopped. Transfer to a bowl and stir in the sugar. Since raw sugar is more coarse than granulated, you’ll need to give it a little while to dissolve. Mine was just fine by the time the pork was done cooking.
Enjoy your weekend! Any fun fall happenings for you or is the bulk of fall goodness over where you live?
Must reads» Spinach and Cheese Ravioli with Pumpkin Pancetta Sauce
» Girl’s Night Out at Care Begins with Me, plus Meeting Glennon Melton
» The Halloween One
» Delicata Squash and Brussels Sprouts
» Picture Recap