Why is Monday so far from Friday, but Friday so close to Monday?

hahaha! It's definitely a Monday here at work. Blah. 

lastweek-
Wednesday-
warm up: 800m

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"Dirty-30"

Air squats

SB squats

SB overhead squats

Squat thrusts

do 5X

time to beat (fastest in the am class) : 27mins

I did it in 27:50! I was the first to finish in the class and was so proud of myself because this is the hardest I've EVER went.

Thursday-with all the squats we did Wed. my quads were on fire. I decided to not go to class and run. I ran 2 miles in 22mins. I wanted to do 3miles, but my legs would not allow me to do it.

I took a break for the rest of the weekend and didn't do any physical activity. I finally recovered by Sunday. So I'm ready for my workout tonight.
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BRING IT MONDAY WORKOUT!!!

about to go into a squat in this photo:

I've used tires in our excercises before, but this was the VERY first time we used it the WHOLE ENTIRE workout. I loved it! We had a blast. I've learned that it isn't easy running with a tire. That's for sure! = )

 DINNER TONIGHT:Spanish Style Paprika Shrimp
For dinner I wanted something light and fresh and decided to go with a shrimp recipe I found on the show "Cooking Yourself Thin". It tasted just like shrimp scampi, just on a healthier scale. Their website has endless recipes and tonight's dish was a keeper.

Serves 4 as a first course
Calories per serving: 159

1 tablespoon extra-virgin olive oil
1/4 teaspoon sweet paprika (or smoked Spanish paprika if available)
4 garlic cloves, thinly sliced
3 bay leaves
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
Pinch of cayenne
Juice of half a lemon

1. Heat oil in a large nonstick skillet over medium heat.

2. Add paprika, garlic and bay leaves, and saute for 1 minute, stirring constantly so the garlic and spices do not burn.

3. Raise the heat to medium-high, add the shrimp and saute for about 3 minutes, until the shrimp turn pink and are opaque.

4. Transfer the shrimp to a warm serving dish, and toss with salt, parsley, pinch of cayenne and a squeeze of lemon