Gina Jackson Personal Fitness

Kick-ass workout today. Started at 830am in the gym with leg presses and I pumped up the volume to three plates. That means, ladies that I pressed 270 pounds for 20 reps about 4-5 sets. After which I worked my hamstrings, quads and adductors and abductors.

Then the best part, because of the 50 degree temperature of this sweet December, post-Christmas morning, was my 3.5 mile run outside in my Kangoo Jumps which people don’t seem to be surprised with anymore….I am just part of the woodwork and the shoes are the paint on my woodwork.

Yes, I know the weight sounds like it was heavy! Yes, I know most of us believe that we will “get bulky” from strength training! And yes, I know most of us cannot press that amount of weight. Truthfully, I was delighted myself with the ease of working with the extra plate and the lack of pain or joint compression the next day.

These images are self-portraits of the look and line of my legs, “the morning after.”

Training & Diet

Training is only 1/3 of the process, however. I used my regular morning supplement of Collagen, a Myoplex Protein Drink for pre-workout fuel and came home and grilled chicken and brussells sprouts for lunch (repeated for dinner because the sprouts were soooo good.)

Which brings me to the reason for this blog entry….Eating Green to Stay Lean

Now if you read this blog regularly, you know that I am not a “Spring chicken” anymore, I am a “September Chicken” trying her darndest to keep December at bay. I practice what I preach and teach and use this blog to report out the best advise I can give to those who are interested.

As such, if you don’t use brussels sprouts in your diet, I would encourage a little exploration. Brussels sprouts belong to the same family that includes cabbage, collard greens, broccoli, kale; more favorites of mine for “green energy.” According to Wikipedia, “They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin[citation needed].”

I found them in a little container piled high in the grocery store and wanted to broil them for lunch.

Preparation

I washed them, cut them in half, poured a little olive oil on them in a bowl; seasoned with pepper and garlic and placed them on a pan low in the oven (while also broiling my chicken) for 15 minutes.

Turned them individually to ensure browning on both sides; flipped the chicken and for another 10 minutes, I covered the brussels sprouts and moved them higher in the oven to complete.

Swizzled a little more olive oil (black or white truffle would have been great!) and they were so good, (or I was so hungry) a fork was not required.