What a weekend! I PR’d on my hang cleans, I spent lots of quality time with my two loves (Nick and Mojo of course) AND my best friend got engaged! I am beyond excited and happy for her I can barely contain it! Her and her other half have been together longer than Nick and I so that equals about forever. The story is adorable the ring is gorgeous and aahh I am so excited! Because I am getting married in September and she will be getting married within the next year or so, we decided to have babies together too 🙂 What are best friends for anyways!
I just finished up my ten week strength program where I focused on squats, push press and hang cleans. At the end of the ten weeks I was to retest my maxes. I was able to gain strength in all three lifts! Not as much as I would have liked, but a gain is a gain and I am proud of myself. I gained 15 pounds to my squat, 10 pounds to my push press and 10 pounds to my hang clean. I loved this program. It incorporated strength, hypotrophy and conditioning which is all things I love! To be honest, I had much higher expectation for myself and was a bit disappointed in the strength I did gain. After sulking for about 5 minutes, I realized that I fricken rocked the past 10 weeks. I didn’t miss a single workout, I focused on my nutrition and I worked as hard as I could everyday I was in the gym. A gain is a gain and I just got stronger because I was dedicated and that is something to be proud of. We might not get the results we want right away but we need to keep our heads high and keep pushing towards that goal with determination. Not everyday will be great, but that should be motivation to go and kick the next days ass.
I took this recipe from my mom who took it from my aunt. My mom changed my aunt’s recipe slightly and I changed my mom’s recipe slightly. Are you following? Any who, we had these on Easter and they were so good! Speaking of vegetables, I came across this article and want to share it with you all because it is full of a ton of helpful tips of how to store vegetables to last longer! Here you go!
- 2 cups green beans
- 4 - 5 large carrots, peeled and thinly sliced
- 1 cup sliced mushrooms
- ½ yellow onion, sliced
- 4 garlic cloves, minced
- 3 tbsp. ghee or grass-fed butter
- salt and pepper to taste
- Steam the green beans and carrots together in a steamer or over the stove if you don't have a steamer.
- While the green beans and carrots are steaming, place a large skillet over medium heat and add your ghee or butter. Once melted, add in garlic and onion.
- When onions are about halfway translucent, add mushrooms and cook until mushrooms are soft.
- Reduce heat to low and add in green beans and carrots, mix well.
- Let simmer about 10 minutes.
- Serve as a side for dinner and have the leftovers for lunch!
