Step, Ouch, Step, Ouch, Step, Ouch

This was the soundtrack of my weekend. I started lifting heavy again and did a pyramid of sprints on Saturday. My lats, obliques and hamstrings would like to remove themselves from their torturer (read: me [and also a little bit fiance]). Fiance 'designed' my lifting program. He did some reading and came up with a fancy plan that has something to do with science. Basically one day a week I deadlift and bench press and another I'll squat and overhead press.

I lifted on Friday and then again on Sunday. On Saturday we went to a nearby high school track and ran a sprint pyramid that went like this:

30 second sprint
30 second recovery walk or jog
1 minute sprint
1 minute recovery walk or jog
1:30 minute sprint
1:30 minute recovery walk or jog
and back down to 30 seconds

Then we did 'starts'. Starts are where you lie on the ground and explode into a run. You can start one of four ways: on your back facing away from your direction, on your front facing away from your direction, on your back facing towards your direction and on your front facing towards your direction. We realized after we were done that we should have used starts as a warm up.

On the one hand, after all this activity, I felt pretty awesome. I wont speak for him but fiance said he did too. On the other hand, I felt like I wanted to remove my muscles. I like being sore to a point. Sometimes it goes beyond that point and lying still hurts. I'm hoping its just because I started lifting again.

In food news, we also vowed to eat at home until we leave for Thanksgiving on Wednesday morning. I'm pretty sure that eating quality calories had a lot to do with the awesome. I even accidentally missed hitting my minimum calorie mark yesterday. Usually Sundays are what my father calls a caloric disaster. This particular Sunday was pretty great. I even made meatballs. What I have to say about meatballs is this: nom nomnom.

I adapted my meatball recipe from a Cooking Light recipe for meatloaf that I can't seem to find online. Suffice it to say the key is what would seem like a ridiculous amount of parmesan and parsley for only 2 pounds of beef - like a quarter cup of each. Yes, nom nomnom.

Speaking of food I'm going to try to blog the hell out of Thanksgiving. So keep it here folks because I plan to help you commiserate about holiday food and working as hard as possible to button your favorite jeans.