Sweat away that cabin fever!

bike-in-the-snowSnowed in? Cabin fever already have you feeling stir crazy? Well, don’t fret! We’re hosting a Juno ride tonight at 5pm in our Southie studio for all of our riders who live within walking distance and can safely get to and from the studio. We’re all about getting our sweat on, even though the snow is piling up outside. But remember, safety first, HBers!

Can’t leave your home safely but still want to get your sweat on? Try this at-home tabata style training workout that’ll leave you sweaty and ready for your next HB ride…or to start shoveling:

Circuit 1 (4 minutes):

  • 20 second mountain climbers
  • 10 second rest
  • 20 second squat jumps
  • 10 second rest
  • Keep repeating until the 4 minutes are up!

Circuit 2 (4 minutes):

  • 20 second jumping jacks
  • 10 second rest
  • 20 second spider style elbow taps (assume high plank position, alternate tapping your left knee to left elbow and right knee to right elbow)
  • 10 second rest
  • Keep repeating until the 4 minutes are up!

Circuit 3 (4 minutes):

  • 20 seconds speed skaters
  • 10 seconds rest
  • 20 seconds burpees
  • 10 seconds rest
  • Keep repeating until the 4 minutes are up!

Circuit 4 (4 minutes): 

  • 20 seconds jump rope (with or without actual jump rope)
  • 10 seconds rest
  • 20 seconds split squats (jumping lunges, alternating legs)
  • 10 seconds rest
  • Keep repeating until the 4 minutes are up!

Repeat the entire workout 1 time through for a serious calorie and fat burn – all in less than 35 minutes!

Before you start that at-home workout or head out to the HB, put on a pot of this hearty Kale and Potato Soup (assuming you stocked up on Kale, just like those smart New Yorkers did pre-blizzard, causing a city-wide shortage of kale). But on the real, this soup is a perfect post-workout blizzard meal because ingredients can easily be substituted (spinach for kale, turkey for chicken, etc.) and it’s packed chock-full of protein and hearty veggies.

Kale and Potato Soup with Turkey Sausage (recipe courtesy of skinnytaste.com)
Servings: 6 • Size: 1 2/3 cups
Calories: 232 Fat: 4 g Carb: 31 g Fiber: 5.5 g Protein: 19 g Sugar: 3 g
Sodium: 647 mg (varies by brand of broth used)

Ingredients:

  • 14 oz reduced fat Italian chicken or turkey sausage
  • 8 cups (1/2 batch) kale, stems removed, leaves shredded
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, sliced
  • 4 cloves garlic, chopped
  • 8 cups fat-free reduced-sodium chicken broth
  • 2 cups water 
  • 3 medium red potatoes, peeled diced into 1/4 inch pieces
  • 1 pinch dried red pepper flakes
  • salt to taste
  • 1/4 tsp fresh ground pepper

Directions:

  • In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.
  • Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.
  • Add broth, water and black pepper, bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. 
  • Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt if needed.

Hopefully we’ll be back in the saddle all day tomorrow, but for the most up to date info, follow us on Twitter and Facebook. Stay safe, stay warm, stay sweaty! 

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