Aside from my stupid shoulder issues, I just can't do group fitness.
I tried. Lord knows, I tried.
And my shoulder ended up being a pretty good escape clause.
My new and beautiful friend, Cara Fullerton, is learning how to teach a Get Ripped class, designed by Fitness Plus guru Jari Love. It appears to be an immensely popular class with the floor covered with bodies this morning.
I would love to take one of the classes to show my support and say, 'hey, Cara, you rock!'
But I ... uh ... ooh, ow ... my shoulder.
Yeah, that's it.
Seriously, I hate group fitness.
I have this intense competitive streak, you see. It means that when I'm in a group fitness situation I have to be looking and seeing what she's doing, lifting more than he is and bending further than she is.
It isn't something I can control, dammit! I have a burning, innate desire to be at the top of the class and no amount of inner voice saying 'Angela, just slow down and do this for you' isn't going to stop me.
Yes, yes, I can hear my mother now: 'wouldn't it have been lovely if she had applied herself so well in school.'
Shush, Mom. I know kids who would have killed for my 84.6 average.
In one part of my brain, I know I should be doing whatever class for the benefit of functional strength and variety in my workout program.
But in order to suppress that competitive spirit, I have to engage it in another way ... competing with myself.
That's the big reason I'm constantly adding more weight, setting higher goals and pushing bigger numbers when I'm in the squat rack.
That's why when I racked 255 yesterday and pushed out one rep, I did a little dance in the Olympic room to reward myself.
And I didn't care if anyone was watching.
Because unlike one friend who told me she needs to be told what to do, nobody is better at pushing me, at driving me, at telling me what to do ... absolutely nobody ...
Spinach-stuffed Chicken Breasts
Pulled from the Kraft Canada website, these are delicious. I would have paired a breast with a spinach salad or something but I ploughed through half a big bag of Twizzlers before they were out of the oven.
1/3 cup water
2 tbsp Kraft Roasted Red Pepper with Parmesan Dressing, divided
2 cups fresh spinach leaves, chopped
2/3 cup dry Stove Top Stuffing Mix for Chicken
1 tbsp coarsely chopped roasted red peppers
2 small boneless skinless chicken breasts (1/2 lb./225 g), pounded to 1/4-inch thickness
1/4 cup shredded mozzarella
1. Heat oven to 350 F.
2. Bring water and 1 tbsp dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers. Remove from heat. Let stand five minutes.
3. Place chicken, top sides down, on cutting board; spread with stuffing mixture. Starting at one short end, tightly roll up each breast. Place, seam sides down, in 8-inch square baking dish. Brush with remaining dressing.
4. Bake 35 min. or until chicken is done. Sprinkle with cheese; bake five minutes or until melted.
Nutritional information per chicken breast
Calories, 280, total fat, 7 g; saturated fat, 3.5 g; cholesterol, 75 mg; sodium, 680 mg; carbohydrates, 19 g; dietary fibre, 2 g; sugars, 4 g; protein, 32 g