With my crazy start to the week the taper fits perfect, no matter how hard I try after waking up at 3:30a and spending nearly 10 hours working I just can't convince myself a hard workout is a good idea, but anything is better then nothing.
How to fit it in
- Make it a priority: Schedule workouts into your day and write in down.
- Decide what you are willing to skip: An extra hour of sleep, drinks with friends, relaxing during lunch break. What is more important then workouts? This may be different each day.
- Fit it in: I often run during my daughter's dance class or during naptime.
- Multitask: Read/study on the bike trainer, watch TV on the treadmill, run to the store for groceries.
- Find short workouts: I used to routinely do 30 Day Shred in the morning (only 20 minutes) or a 30 minute pilates or yoga DVD.
- Be ready: Set out workout clothes at night, have a bag ready to bring with to work, have the DVD in and ready to go. It is much harder to skip when you don't have time to think about it.
- Find a workout you enjoy: I love the 530am spin class, so I have no problem getting up early on my late start day.
- Set a goal and reward yourself when you reach it: Train for a race, workout 5 days a week, run X miles. Figure out what motivates you and do it. This also makes you track your workouts to see progress.
Overall I can't say my week is bad, just back loaded but it does make me take Monday as an easy/rest day. Ironically Jill also talks about fitting in workouts on Fitness Friday, check out her tips.
|My little helper|
Pumpkin Almond Granola
4 cups oats
1/4 cup protein powder
1/2 cup pumpkin seeds
1/4 cup ground flax
1/2-1 cup chopped almonds
2 tsp cinnamon
1 tsp each ginger, nutmeg, all spice
1/4 tsp coriander (this was truly a mistake but it tasted great!)
1 cup pumpkin puree
1/2 cup almond butter
2 tsp vanilla
1 cup dates soaked
1 cup raisins
Puree almond butter, dates, pumpkin and vanilla. Mix remaining ingredients (except raisins). Combine wet and dry. Pour on to parchment line baking sheet and bake 40-45 min at 300F. Turn oven off and let sit in oven (this helped to make crisp without overcooking). Once cooled add raisins.