September Sweat Sessions: Workout 2

Alright! Wonderful friends and readers, are you ready for your next indoor cycling challenge?!?

Perfect for Labor Day, cause you can hit the road, hit the gym, hit your at-home recumbent, and pump this out and then call it a day!!!

I have affectionately titled this workout BY DEGREES. It’s an honest, straightforward, incremental hill climb with an increase in resistance every 3 minutes.

Workout below!

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Workout 2:

BY DEGREES

For this workout you will need to pick THREE distinct gears. One, a medium gear. On your scale of resistance, 1-10, picture finding a gear in the 4-5 range. Something with more resistance than a flat, but definitely NOT a hill-climbing gear. This gear should allow you to keep up a consistent cadence of 90-110 RPMs.

Two, a middle-high gear. This gear will begin to feel like a you are climbing a hill, but this isn’t your Everest. You are looking for a 6 or 7 on your scale of resistance. Three, you will need to find a HEAVY gear. This is that 8% grade, that super steep pitch on the hill. This is where your legs are burning and you are reaching for the top of that climb!

You will maintain each of these “gears” for 3 minutes. So each interval is 3 minutes, with 3 levels of increasing resistance, making each set a total of 9 minutes long. You will cycle through this pattern– 3 minutes middle gear, 3 minutes middle-heavy climb, 3 minute HEAVY climb– 3 times. Each of your 9 minute sets will be followed by a 2 minute flush. You will remove all resistance for those 2 minutes. So let’s get started!

Warm-up: 3 minutes on a true flat, plus arm stretch. 6 minutes of pick-ups meaning one minute on, one minute rest. 3 minute practice climb. Beginning at that true flat add one gear every 30-45 seconds.

3 minutes, Middle Gear. A 3 or 4 on a 10 point resistance scale.

3 minutes, Mid-Heavy Gear. A 6 or 7 on a 10 point resistance scale.

3 minutes, HEAVY Gear. An 8 or 9 on a 10 point resistance scale.

2 minute flush.

REPEAT 3 TIMES!!!

Thanks for stopping by to sweat it out with me! I hope you are able to use this workout 2 to 3 times this week, and then sub in a couple of your other favorite workouts for the rest of the week!

Have a rockin Monday, an awesome Holiday, and a wonderful week!

XX, Megan

September Sweat Sessions: The Challenge

if you have a body

I posted a call to action on Monday, but I didn’t do a very good job of explaining my intent or promoting my purpose before diving right in to my September Sweat Sessions. Typical.

Plus, then I posted the most perfect Peach Upside Down Cake on Wednesday. The consumption of which is totally counter to my September fitness goals. I wanted to slip that delicious recipe in there for you before all of summer’s perfect peaches were gone!!! So if you, my wonderful readers were a bit thrown off, I understand!

Or if you are just tuning in to accept the challenge to Sweat with me this entire September, WELCOME to my second challenge post!

Allow me to elaborate with part of my story. (*Or skip directly to the challenge.) I am looking to lose some summer weight. Unlike some, I actually find that I gain the pounds more during the summer than I do during the winter. Call it reverse hibernation, call it falling off the proverbial wagon, call it lack of self-control, and love for all of summer’s juicy foods. It is all of those, I’m sure, and this has been my cycle for many years.

In fact, maybe last summer was the first time that I maintained my exercise goals through summer break. I’ll credit that to an incredible personal trainer, and the fact that I was prepping to for bikinis all day, every day in Costa Rica.

I feel that my summer weight increase goes all the way back to my college days in Alaska working in the seasonal tourism industry there. I always kept up a rigorous workout schedule while I was in college. I ran nearly every day and had periods where I was weight lifting three or more times a week. This kept me in great shape.

But when summer hit and I headed north (for seven glorious summer seasons, mind you!), the weight came on. I let all of my working out and healthy eating habits slide. I can cite all of the reasons for the slide– I was constantly traveling, it was an every summer reunion with some of my best friends, I was making up for all of the stricture and schedule I placed myself under during school, work was long but the days were longer. I was hungry.

I find a similar cycle in my life now. When summer comes I’m ready to cut loose! I’m ready to break the rules. I’m ready to eat all the shaved ice. I’m ready to NOT pass on the french fries. I’m ready for a milkshake-a-day, and I can assure you that it is NOT the same as an apple, kids. I also tend to eat more meat as we grill and entertain during summer months, and look the other way when it comes to making sure I am eating my veggies.

My meal planning game gets weak. Because another thing that has kept us eating healthily over the years is definitely The Scramble. Roll your eyes, I know that I talk about it all the time, but the meals in this plan are healthy and filling. This is the Goldilocks of meal-planning sites if you ask me. The meals aren’t too big and they aren’t too small. They are JUST RIGHT.

But sometimes in the summer even those meals go out the window! And that doesn’t even cover VACATION and TRAVEL! OY-VEY!

Then comes September. NOW. I’m ready to shape up and lean out. I’m ready to eat clean and leave the junk behind. What is the point of all of this fitness/exercise/eating talk? The point is it is ALWAYS good to reset. Health and well-being of our bodies require it. Again, and again, and again.

What about you?

What are your fitness cycles? Do you see a pattern in your exercise and eating habits? What are your get moving and eat clean weaknesses? What are your motivations? What keeps you working out? What help you to make healthy food choices? Are you prepared? I hope you are prepared to:

Be prepared to Sweat

Be prepared to Work Hard

Be prepared to Hurt

Be prepared to be Out of Breath

Be prepared to Want to Quit

Be prepared to Keep Going

Be prepared to Drink more Water

Be prepared to Eat Healthily

*Here is my plan. I am going to work out every WORK day in September. That’s five days a week. At least. I am going to split my time between indoor cycling and weight lifting with a smattering of yoga because those are my go-tos. I will be posting an indoor cycling workout here on the blog once a week. This week’s workout is posted, here. You can repeat this workout 2, 3, even 4 times a week if you’d like to.

Then I am going to keep my weekends active, and by active I mean FUN! I am going to go out there and revel in Autumn. Whether that means going on a hike with my boys, taking a walk around my neighborhood (I don’t do that nearly enough), hit the paddle board for a sunrise moment, or pedal down to town for some more peaches.

I am going to reign in my sweet eating. For me, I’ve found it’s best not to cut treats out altogether. So I have a sweet or two each week. Fine. But it will not do for me or you to be eating something sweet EVERY. SINGLE. NIGHT. It is counter to all of the hard work you will be putting into your workouts.

I am challenging you to do the same.

The reality is that you can do this. My advice is that you shouldn’t be afraid to sweat, don’t be afraid to grit your teeth and dig in to your workouts, and don’t be afraid to smile while doing it. My advice is to take it easy on the food. Don’t go slashing carbs and burning all of your refined sugars. Moderation. (I say this as a person who could pound a pint of ice cream in one sitting, so please understand that Moderation is a constant practice for me.)

I really want that extra pick-up in metabolism. I want to feel a little lighter, and I want to have that strong edge. I’ve also noticed that as my boys have gotten older, I have actually had to work HARDER at my weight training goals simply because I’m not lifting them and hauling them around anymore!

You can cardio until you’re blue in the face, but if you really want to CHANGE your body for the better, if you really want to be in the best SHAPE (and it will be YOUR SHAPE, friends. You will also have to love the package that your body is altogether, because it is a beautiful thing), you will need to incorporate strength training into your workouts.

I’ve often said that I didn’t have biceps until I had babies. For me, having children made me stronger– both mentally and physically. Chanel whatever makes you feel strong and use that as your impetus to get moving!

Plus, I hope you’ll think of THIS SONG every time you head to the gym– the treadmill downstairs, the stairclimber, the weight lifting class, the kick boxing circuit, the elliptical machine, the yoga flow, the core blast, your insanity tapes, or Pilates video.

If you do those things consistently, you will see a DIFFERENCE in your body. Coupled with healthy eating you will begin, gradually, to feel better. You will have more energy. You will have more endorphins. Your pants may fit just a little bit better. You will certainly see an increase in endurance for the stairs at work, and the local walk-a-thin, and chasing after your kids, and that hike with your buddy into the hinterland. You will most likely even breathe easier.

SO, in the words of Snoop Dog, “I want to make you sweat.” Will you join me?

Let’s do this!!!

XX, Megan

P.S. Another cycling workout will post Monday, and we’ll check in again on Friday, shall we?

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Fall Fiesta

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I’ve affectionately dubbed this my “party dress”. The color. The detail of the embroidery. The floaty swish of the hem. Party Dress.

But regardless of what you call it, it is a delight. I scooped it up on sale and am also enamored with it’s equally adorable cream counterpart, seen here.

This summer I wore it with strappy sandals and sometimes a denim vest– farmer’s market, movie in the park, date night on the patio. With fall, I’m switching out the sandals for short booties and throwing on a light jacket in the cool evening hours– another date night, weekend errands, a fun weekday alternative to jeans.

May your Thursday be filled with even tiny reasons to party!

XX, Megan

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Dress: Free People, Jacket: Nordstrom, Boots: Sam Edelman, Bag: Madewell, Cuff: Vintage, Ring: Vintage, Earrings: Handmade Lapis by my friend Jodi,

Peach Upside Down Cake

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Oh if only you all could have seen me as I made this cake. I wish I’d had the presence of mind to film it, even just to watch again myself and LAUGH! I’d laugh because I decided to whip this baby up a mere 19 minutes before an afternoon appointment.

I went into turbo mode. Notice the cell phone live on the baking powder container. Notice the hack and whack I did to the peaches. I chopped them up so fast there wasn’t time for pretty! Notice the flour smattered across my kitchen counters and the crumbs from dinner sprinkled on the stovetop! Wow.

Add to that the irony of this Peach Cake and Monday’s post inviting all of my friends and faithful readers to take on a September Sweat Session with me. I want you to know that I have hit the gym every day since that post. So maybe we should save this cake for our celebratory meal at the end of Sweating it out in September… Or maybe not.

Regardless, the important part of this story sits before you. A perfect Peach Upside Down Cake. Heaven!

I was late to my appointment. I was sweaty and flour sprinkled. I probably had a bit of batter on my chin (because I wasn’t kidding about the part where I licked the bowl. See below.)

For all of it’s beautiful turnout, this cake is pretty straightforward. I used a 9 inch cast iron skillet, though the recipe calls for a 10 inch skillet. I would double the peaches if I made it again. Meaning I would load those puppies up two rows deep on top of the brown sugar buttery goodness.

Other than that, I am patting myself on the back for this one. I am also thanking the gracious friend who alerted me to the recipe! Thank you, Mel!

Without further ado, Peach Upside Down Cake!

XX, Megan

Peach Upside Down Cake

Topping (in the bottom of the pan)

3 tbsps unsalted butter
3/4 cup light brown sugar
3-4 large peaches, peeled and sliced thick (like 3/4-inch thick)

Cake

8 tbsps unsalted butter, softened
3/4 cup sugar
1 tsp vanilla extract
2 eggs, room temperature
1 1/2 cups (210 g) flour
1 1/2 tsps baking powder, aluminum-free
1/4 tsp salt
1/2 cup (125 ml) whole milk, room temperature

Place 3 tablespoons of unsalted butter and the light brown sugar in your skillet or cake pan over high heat and stir until the sugar has melted. It should begin to bubble, remove it from the heat and let it cool. Place the peach slices down in the pan (just make it look nice).

Preheat the oven to 350°F while you start the cake batter. Beat the 8 tablespoons of butter and sugar together until they are fluffy. Add the vanilla, then beat an egg in until smooth and repeat for the last egg. In a separate bowl, mix the flour, baking powder, and salt together. Stir half of the dry ingredients into the batter. Stir in the milk. Then stir in the rest of the dry ingredients until just mixed (don’t overmix the batter).

Pour the batter over the peaches in the pan, spreading it around to nooks and crannies in the fruit. Bake 45-60 minutes or until the edges of the cake pull from the sides and the center is not gooey. Remove pan from oven and let cool 20 minutes. Flip the cake onto a plate. Serve warm. Serves 8-10.

Notes: Use a 10-inch cast iron skillet or a 9-inch cake pan for this recipe. This recipe originally comes from David Lebovitz, on his blog David Lebovitz: Living the Sweet Life in Paris. But I got my recipe from use real butter. Also a food blog, by Jen Yu, which I heard about from my friend Melanie. Enough attribution? I think.

Peach Pictures

First, melt your butter and your brown sugar, waiting for them to meld together and bubble.
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When you have base that looks like this (or is even more bubbling and enmeshed), remove from heat to await peaches.

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Take three or four ripe peaches.

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Peel them and chop them up into 3/4 inch slices.

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Place the peaches prettily in the pan atop the sugary butter mixture.

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You can preheat your oven to 350 at this point. Cream sugar and butter in a mixer. Then add vanilla and eggs, one at a time.

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As you finish creaming, mix together flour, baking powder, and salt. Add half the dry ingredients, to your creamed ingredients. Stir through. Then add the milk. Mix through, again.

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Carefully top the peaches with the cake batter, making sure that you fill all of the nooks and crannies.

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Try to give the batter to your kids. Denied. Lick up all that delicious batter yourself!

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Bake for 45 to 60 minutes. (I’d suggest putting a pan under your cake to catch any drips.)

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Let the cake cool for at least 20 minutes in your cast iron skillet or cake pan. Turn out onto a cake plate. ENJOY!

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Old Blue

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Something about these flares must make me think of times-gone-by. Last time I wore them next to a restored airstream. This time we asked our friends if we could take some shots with Old Blue. Not the jeans. Old Blue is the name of their truck.

If you take the truck out of it and get back to the outfit, I’m still loving these blue jeans for fall. Good news, they are back in stock in all sizes! Flares that just. don’t. stop. Denim and denim, that’s even better. So here’s to the 70’s, to all denim ensembles, to flares and high waists, to old trucks, and new ways.

Happy Tuesday!

XX, Megan

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Shirt: Gap (or another great option, here), Jeans: Madewell, Shoes: Splendid, Hat: Vintage, Watch: Invictus, Cuff: J.Crew, Earrings: Vintage, Necklace: Dogeared