[quote]celibrate2047 wrote:
[quote]Oleena wrote:
Okay, I have to confess that I’m not really doing crossfit this month . The truth is that I got bored, was running into problems with soreness interfering with lifting, and wanted to try doing the first assistance exercise workout Wendler has listed German Volume Training style (ten total sets, 1 minute inbetween each). I will try using the metcons once I get bored of this assistance work. Right now I’m just happy that I’m going into my second month of a program without feeling to urge to drop it.[/quote]
Oh! You have training ADHD too. I completely understand that. I fight that constantly. I have his training manual but I don’t remember his GVT set up. I need to go reread and find that one.[/quote]
Yes training ADHD… and probably ADHD in general. It’s the first assistance exercise plan he has lifted, and I just added the minute inbetween, and then realized that it was 10 sets of 10 with a minute inbetween=german volume training.
Today I did:
Squat:
120x5
140x5
160x7 <<<Now this wasn’t as high as I was hoping for, but according to the rep calculator, it comes out to a 197lb max, whereas what I did two weeks ago came out to a 192 max, so apparently this is an improvement. I then completed
115x10 reps x5 sets with a minute inbetween, up until the 5th set where I took a longer break because I was pretty sure I wouldn’t be able to do all ten if I didn’t. I then did glute-ham raises 5sets of 5 reps each because these are hard!
I’m planning on doing 20 minutes of HITT later tonight, and then spending a good portion of time foam rolling and stretching (esp the hip flexors, which get really tight every time I do high reps of ass-to-grass squats)
BTW, I’ve also been doing a lot of recipe experimentation, and sweet potato fries are my new favorite carb source. According to some information I was reading online, sweet potatos have anti-inflammatory properties, are a great source of complex carbs, and have a decent amount of fiber.
Here’s what I’ve been doing with them:
Ingredients:
2 sweet potatos raw
1 tablespoon olive oil
a dash of salt or salt substitute
pepper (generous amount)
cayenne pepper powder (light dash)
garlic powder (generous amount)
peel and cut sweet potatos into french-fry-like pieces and toss in large bowl with other ingrediants until evenly coated. Dump onto baking try (I ran a paper towel with a little olive oil over the surface first to prevent things from sticking), and spread out. Bake at 400 degrees F. until potatos are golden with crispy edges. I’m still experimenting with how to get the potatoes crunchy without carmelizing the sugar. However, let me say that they still taste amazing even without the crunch.