Sandbox time! Notice how most of the sand is ending up outside the box. . .
Welcome to Friday’s Food & Fitness!
It was simple to make and the flavors melded together beautifully. The base was a simple spinach and arugula blend and I topped it with grilled chicken, raspberries and spiced pecans (an easy combo of olive oil, pecans and cayenne pepper broiled for 2 minutes on high).
The toasts were equally easy. Just sliced bread sprayed with olive oil spray and then broiled for 2-3 minutes on high then topped with blue cheese and broiled for another 2 minutes. I finished them off with fresh chives.*
Barre Tour 2016 continues this week with two notable additions! The first being that Balance Bare Fitness classes started on Cape Cod! If you are in the area, come check us out. I would love to see you!
The second being that I tried out Xtend Suspend this week. It is a barre class combined with TRX and holy moly is it tough!
I think I look a bit unsure here. Haha!
The class used the TRX in some traditional ways for squats, bicep curls, planks, pushups and other moves. It also used the TRX as a “barre”, which we held onto to do some of the moves creating an unstable surface making the moves seem a lot harder. It definitely required a lot of core strength. While barre has some very challenging aspects to it, TRX works different muscles in my opinion and fatigues you in a different way. I really loved it!
Readers, did you try anything new this week? What would your week in photos look like?