I’m currently in the middle of a pretty busy day. I woke up early so I could sneak in a quick workout, but due to the rain I was forced inside again. After re-using the same workout from Monday, I got home, made a delicious plate of scrambled eggs, and got ready for the rest of the day. I had to register my car and pick up a student ID card at Adelphi, and I’m going back at 3pm for an interview. After that I’ll be returning to the JCC, (where I am now, from 12pm-2pm) for another shift from 5:30pm-9:30. This day is far too long already!
Anyway, I wanted to get everything off to a good start; I wouldn’t have had the time to exercise if I didn’t plan for it in advance. I woke up early enough so that I could drink plenty of water, and I had a small shake. While there is a wide array of research involving fasted cardio (you can search Pub Med for it), or exercising before you eat anything, I’m not a fan of waking up and jumping straight into things. I didn’t wake up early enough to eat a full meal, but I did have the time to get a shake together. Instead of keeping it simple, I added a few extra things to make it a little better.
Breakfast Shake:
- 8 Ounces of Low-Sodium V8
- A Splash of Tropicana Orange Juice (to taste)
- 12 Ounces of Water
- 1 Scoop of GNC 100% Whey, Vanilla Flavor
- 5 Grams of Creatine Monohydrate
- 5 Grams of Branched Chain Amino Acids
- 1 Scoop of Life Greens.
I took these with 3 caps of fish oil and a Men’s Health Mega Men Sport Vitamin. I headed off to workout about half an hour after that. (I reused the same workout that was used on Monday, with a slightly different rep scheme.)
Now, I was ready to eat some real food after my workout. If you’ve been reading for a while, you know I tend to throw spinach in the blender, and that’s how I made my eggs this morning. I blended a cup and a half of spinach with 3 eggs in the blender, then cooked them just as you’d make scrambled eggs. The only differene is that these were green! With my eggs I had a large apple and I added a little bit of peanut butter to each bite. Including making the eggs, it took all of 20 minutes to cook and eat; a quick, simple, and healthy breakfast. Try the spinach and eggs trick the next time you make some; you won’t even taste it, and you’ll get a few extra servings of vegetables in your diet.
I’m back off to my busy day. I’ll leave you with the question, “How did you wake up today?”
Harold Gibbons 