And since I’ll do anything that might give me a “leg up” (get it?) on getting legs like the above pictured country music star, I thought I’d try and give you the report.
So, the Carrie Underwood Leg Workout. Now, in true me form, I did change a couple of the moves and also added in some ab work between sets. Here goes:
These lower body exercises are in groups of two; do 15 repetitions of each exercise. Do each group 2-3 times through before moving onto the next group. Prevent injury by warming up before doing any kind of strength training; 10-15 minutes of cardio should do.
Sumo Squat (I added a 15 lb kettlebell)
Reverse Lunge with Rear Leg Raises (I kept the same kettlebell)
Pilates Side Plank with Leg Raises
Agility Dots (I did box jumps instead)
Pilates Leg Pulls, Facing Down (I did deadlifts instead)
Abs – 15 reps of each; 2-3 times through
Double Leg Raises
Double Knees Tuck and Extend
Frog Crunches (soles of feet together and knees out. Press feet together and lift legs and bottom toward the ceiling)
I definitely got my heart rate up and felt my legs burn. Not Carrie legs, yet, but I’ll keep working. Maybe if I oil them up and get them all shiny . . .
Now to my sneaky dinner side . . .
I made Spaghetti Squash as a side for a pork loin last night. I kept it pretty quiet because I KNEW the word SQUASH would absolutely scare the boys off.
So, when I got TONS of compliments on the PASTA I just smiled and said, “I’m so glad you like it.” Since they wouldn’t be caught dead reading my blog I think I’m pretty safe in preparing it again. Please no spilling the beans . . .
• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
Calories: 144; Total Fat: 9 grams; Saturated Fat: 5 grams; Protein: 2 grams
Total carbohydrates: 18 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 19 milligrams; Sodium: 336 milligrams
Hope you’re having a GREAT day! Stay well! Wash your hands! Try the Squash and don’t tell a soul . . . let me know how it goes