Half-way through January.
Have you been affected by the January Joiners?
A congested gym as people begin their journey to health through exercise.
Surprisingly (or not), I haven’t been affected. Same thing happened last year as well. Nothing really changed. The same regulars keep returning.
I shouldn’t give away my secret: I like going to the gym at 6:30am in part, because it is less busy. Even if I show up late, I can still find a spot at my favourite spinning or weight lifting class. (*except one crazy hard-core gym where the spinning classes are filled by 6am!)
I have been trying to be a bit more punctual for my morning work-outs, but now that I am at the mercy of the transit, things are even less predictable. The benefit of my gym is that there are lots of locations. Last week, I realized I wouldn’t be on time for the 6:30am class, so I detoured to the 7am class at a different location. Arrived 15 minutes early, only to find out the instructor was sick and it was cancelled. Another location had a spinning class that was just starting, so I rushed over and joined in 15 minutes later. Something is better than nothing.
Science says so, too. Combined short routines are as good as longer work-outs. Too long is not as good, though. Leisurely runners outlive the runners who ran twice as much. Moderate-paced runners also lose more weight than those who were more active. As you exercise more, fatigue sets in; hunger reigns.
Since I’ve stopped cycling my crazy commute, my energy levels have improved, my mood is better and my eating is under control. Sounds like I need to work on my balance. More isn’t necessarily better. More exercise, at least.. more rest could be better. 🙂
I’ve noticed an increased interest in my detox salad over the past few weeks. It reminded me how good it was but decided to go for a different twist. This kind of salad is perfect with hard crunchy veggies. Like the veggies leftover from platters. Cauliflower and broccoli always seem to linger behind. Save the veggies! 🙂 Like my Raw Thai Pineapple Parsnip Rice Salad, I use my food processor to chop up cauliflower, broccoli and red pepper into small pieces. Currants add a subtle sweetness. Hemp seeds add fat and protein. And the dressing? A sweet tangy curried mustard concoction. I love how salads like this only improve with a longer marinade. Leftovers, for the win! 😉
Confetti Veggie Salad with Mustard Curry Dressing
Adapted from Choosing Raw
4 cups cauliflower, washed and coarsely chopped
2 cups broccoli, washed and coarsely chopped
1 small red pepper, seeded and coarsely chopped
1/3 cup dried currants
1/4 cup hemp seeds
1.5 tbsp + 1 tsp apple cider vinegar
3 tsp low-sodium tamari (I used Bragg’s)
2 tsp agave, or your choice of sweetener
1 tbsp stone-ground yellow mustard
1/2 tsp curry powder (I used Penzey’s sweet blend)
1.5 tsp flax oil (or oil of choice)
1. In a food processor fitted with its S-blade, process the cauliflower, broccoli and pepper individually until each has been chopped into rice-sized pieces.
2. Remove from food processor and add to a bowl. Stir in the currants and hemp seeds.
3. In a small bowl, whisk together the apple cider vinegar, tamari, agave, mustard, curry powder and oil. Pour overtop salad and allow to marinate at least an hour if possible. Serve chilled or at room temperature.