Thursday, June 17, 2010

Where I'm at

I haven't posted in a while; too busy with work, home renos, and a lack of interesting workouts for the past bit as I am nursing a sore knee. Because of this, I started a new joint formula supplement called SierraSil that is supposed to decrease inflammation by providing trace minerals that we are deficient in. I'll post later on how that works out.
I have received Mark Sisson's "Primal Cookbook" recently though, and tried his indirect method to grill steak (to help keep the free radicals and charring down). It worked great, and had our top sirloin about medium in around 20 minutes. Very tender, too. Unfortunately, the camera was not located in time to snap a photo! Next time...

Here's the deal as usual for the first bit and then the start of recovery week(s?) with mostly walking and swiming:

Monday 7 June: Walk 20 min; Swim 1,000 yds, 20:11
Tuesday 8 June: Walks X 2, 45, 20 min; Walk up 9 flights of stairs to an appointment (maybe the problem with my knee)
Wed 9 June: Walks X 2, 20, 45 min; LHT/Wicked Awesome Dumbbell Workout
Thursday 10 June: Walks X 2, 25 min each; Ashtanga Yoga at University, 50 min
Friday 11 June: Walks X 2, 20 min each; Mowed lawn; Started removing baseboards and acasing
Saturday 12 June: Walks X 2, 20, 25 mins; Remove baseboards and casing
Sunday 13 June: Walks X 3, 20, 30, 20 mins
Monday 14 June: Walks X 3, 25, 15, 25 mins; Painting
Tuesday 15 June: Walks X 2, 20, 45 mins; Swim 1,000 m, 24:15
Wednesday 16 June: Walks X 2, 20, 15 min
Thursday 17 June: Walks X 2, 20, 40 min; Swim sprints (500 yd warm up in 9:57, 6 X 25 yds in 18 s on 60 s gos, 200 yds cool down)

I hope that between resting the knee from weight, yoga and sprinting combined with the mineral supplement, that the pain will subside and I can resume some more vigorous activities. I'll just have to wait and see.

1 comment:

  1. Sorry I haven't checked in in a while. I totally agree with you about the indirect cooking method for grilling steak in Mark's cook book. I've done it 3 or 4 times now and it's produced perfect steaks every time. I even tried the "touch" method to determine what was their degree of doneness. The book is worth it for that alone. His Kale recipe is great, too. Though the recipe calls for cream, I didn't have any on hand so I used a can of coconut milk and it worked like a charm.