By the time I was able to head downstairs, it was already around 6:30 and we still hadn't had dinner. A quick session was all I could do. I again opted for the bar instead of the bells. I'm kind of glad I did tonight because the back squats showed me how tight my shoulders had gotten. I think they bothered me more than my legs tonight!
Not too much to say or to brag about just a straightforward session before the timer on the oven went off. Here's all I got:
BACK SQUATS:
bar x10
bar x10
bar x10 paused
55lb x10
65lb x10
95lb x10
Wide/Mid/Narrow x10 each
And that's it. I'm not happy with it, but it was movement. I've come to the realization that Frank and I have very different training styles. I'm used to pushing pretty much as hard as I can for longer. Frank is used to smaller, quicker sessions. I know I didn't push myself near enough tonight, but, whatever. I can feel the frustration building in me just typing about it, so I'm walking away for now.
Tonight's recipe is as quick as my training tonight. It's for Instant Pot buffalo chicken. Place 3 boneless, skinless breasts in the pot of the cooker. Add a 12oz bottle of hot sauce and 1/2 stick butter. Cook on the poultry setting for 15-20 minutes. Take the chicken out and shred it. You can cook the sauce in the pot on the sauté setting to thicken it, then add the chicken back in. This chicken is great on top of the Ultimate Detox Salad that I shared in a previous post. Add some cottage cheese and blue cheese dressing and you're good to go! As a side note, adding cottage cheese to your creamy dressings means that you can use less dressing and cut out some fat.
That's it for tonight. On to day 14.
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