Sumo Water Wrestling

I'm a little sore today. I've been doing some variations with my aquajogger and have found that adding some variety really works other muscles well...and today I am feeling it in my inner and outer thighs! The aquajogger came with a dvd that shows different moves to do. I have been running pretty hard for about 15 minutes, then switching to the sumo wrestler move...don't laugh. It is pretty funny looking, though. I have to say that it is working different muscles than the regular running does and it feels great. Then after doing that for a while, I switch back to running. Also, I am using these for resistance while running and my triceps and deltoid muscles are getting a pretty tough workout. It really burns. I am using the ones with 60% resistance. The first time I used them, I could only do it for a few minutes at a time. Now, I am happy to say I can do it for most of the workout. Even though I prefer running on asphalt, as opposed to water running, I am working different muscle groups and I think I will be stronger at the end of all of this.

I had the most amazing lunch today. Not only was it so tasty, but it was loaded with nutrients, phtyochemicals, and vitamins. I just have to share! The lunch included some black bean salsa with baked tostitoes. And, I made a portabella mushroom and spinach sandwich. It was so good! Everything was so fresh and delicious!

Here are the recipes:

Black Bean Salsa

1 can black beans, drained and rinsed
1 can niblets sweet corn,drained
1 large tomato, chopped. I bought some yummy locally grown tomatoes today and they are so delish!
1/2 purple onion, chopped
A bunch of chopped cilantro...the more the better in my opinion!

Dressing: Juice from 1 lime and about 1/4 cup of rice vinegar. Toss together and chill. This is good with baked tostitoes or even over some crisp romaine as a salad.

Portabella Mushroom and Spinach Sandwich

1 whole wheat bun, toasted
Red Pepper Hummus...just a tad to spread on bun
Chopped cilantro
Grilled or pan seared portabella mushroom cap
Tons of organic spinach stacked high

Just toast the bun, spread with hummus, and sprinkle with cilantro. I pan grilled the mushroom with a tad of balsamic vinegar...just cook until brown and tender. Add the spinach, smash the sandwich together, and enjoy!

For dessert, I had a small bowl of locally grown blackberries. Perfect!