How are you fellow Spartans doing? It’s been polar bear cold the past couple of days but I have still managed to get my miles in by going to the gym and putting some time in on the treadmill. Have you joined the 30 Day Mile Challenge yet? Here’s the link for the event on Facebook: https://www.facebook.com/events/730199780332179/.
No fancy gym equipment needed for this one, just get out there and run (or walk) your mile.
I started the morning with a Vegan Berry Isagenix IsaLean Shake with raw cacao, chia seeds and almond milk. If you want to perform physically you need to fuel your body with the right stuff. After my mile this morning, I came home and knocked out Insanity Plyometric Circuit. I am feeling super strong today. If you’re following the Spartan January Bootcamp, you’re on a rest day today. IF not, get out there and get moving (do anything, just MOVE) and then comment with how you’re doing.
Have you signed up for the race yet? We are running on Sunday at 11am in Amesbury, MA. Join our team “Sandy Bottom Crew”. This is the Sprint which is the shortest Spartan so it’s a great place to start. Hope to see you there!
Check out your Food and Workout of the Day below:
Spartan FOD, 01.08.14
Food of the Day – Plantains
Plantains are just like bananas, except that they are less sugary and need to be cooked before being consumed. Plantains are a major food staple of Africa, Central America, the Caribbean Islands, and Coastal South America, where they play a role much like the potato does in North American and European diets. Like potatoes, plantains are a great source of complex carbohydrates.
Plantains in an Almond Crumble
by Rose Marie Jarry, elite obstacle course racer and chef for KRONOBAR
460 calories per serving
- 1 big plantain
- 2 tablespoons of virgin coconut oil
- 1 tablespoon of gluten free soy sauce
- 1 tablespoon of coconut molasses
- 1 pinch of ground Jamaican pepper
- 1/2 cup of ground almond
- Salt and pepper
- Peel the plantain and cut it into long slices.
- Mix the coconut oil, molasses, soy sauce and spices together and soak the plantain in this marinade for 10 minutes.
- Heat up a pan and melt a bit of coconut oil on it.
- Dip each slice of plantain into the ground almond and cook them on both sides on high heat for 2-3 minutes.
- Serve with some mixed greens.
Rest Day: Stretching/Yoga
“Flexibility is a requirement for survival.”
– Roger von Oech
During the day be sure to stretch for at least 15 minutes. Increased flexibility is a key ingredient in injury prevention, particularly in a sport as demanding on your body as obstacle racing.
When things go wrong while training or racing, you want to bend, not break.
Most yoga studios have open classes where you can drop on in and try a session out for a one time fee. Consider trying a light session as a great way to actively recover from your routine training. Soon, after you start feeling the positive effects of yoga, you might find it part of your regular training regiment.