I can’t tell you how often I hear people saying “I had such a great workout, I can’t walk today.” Well, I hate to break this to you – but that isn’t a sign of a great workout – that’s a sign of overdoing it. When your muscles cry out in pain, they have been traumatized – damaged. Mild soreness for up to 72 hours after exercise is okay, and normal – especially if you’ve done moves you’re unfamiliar with – but feeling excruciating discomfort immediately after, the day after or a week after a workout is unacceptable.
I’ve been guilty of putting my clients in this position – but not on purpose. Sometimes, (and I hate to play the blame game, but I will) it’s the client’s fault. They visit with me once a week and the other 167 hours of the week they do no exercise. Even if I try to keep the exercises mild, being inactive most of the time outside of a session dooms you to soreness. Sometimes, I’m to blame – I overestimate a client’s abilities or I feel like a person “should” be at a specific level, even when they aren’t. Sometimes a body just doesn’t react as you’d think and the client ends up more sore than I ever intended. In classes, it is up to you – I can’t manage every participant and tailor it to his/her fitness level. I offer levels – if you get ambitious and work too hard or hit a class that exceeds your abilities, you will most likely be sore. Don’t buy into the no-pain-no-gain philosophy. If you feel pain after a class, take it down a notch your next workout.
Then, there are those trainers that strive to make their clients suffer. You may feed into this by bragging about how hard you worked and how tough your trainer is. Your trainer isn’t doing you any favors – he’s setting you up for injury and frustration. When you feel sore after every workout, you may be less likely to stick to exercise – after all, who wants to hurt all the time?
If you do hurt, an Epsom salt bath and a light workout the next day can help. Light workouts, like a brisk walk, easy jog or recovery cycle class, help increase circulation to heal the micro-tears in your muscles. Over-the-counter pain meds can also help – but avoid becoming reliant on these after each session with a trainer. Also know that if you feel pain in your joints – rather than your muscles – your body is telling you something. Joint pain can turn into a full-blown injury. Talk to your trainer and describe your soreness. He should take it seriously and aim to prevent such a serious reaction after your next session. If he just works you harder, run the other way. You don’t need to pay for torture – life serves up plenty of that…watch the news lately?
Coconut curry night in the house is a combination of elation (husband) and sorrow (kids). Why they won’t embrace a savory-sweet sauce around a bunch of veggies served over brown rice is beyond me. I’ll keep trying though, until they love it. This recipe uses tempeh – fermented soy bean cakes – as a source of protein. Tempeh is a bit stronger in flavor than tofu, but is also a lot healthier.
You find tempeh in the refrigerated section by the tofu. I’ve found that tempeh in your average grocery store doesn’t get bought up quickly enough so it sits on the shelves and is often funky. My favorite brand I can only find at Whole Foods and is called Light Life.
It’s organic too – which is good if you’re trying to avoid pesky Fraken-food GMOs. I do use a cheat curry paste – Thai Kitchen green is my fave. I know for curry purists, this is blasphemy, but when you need a quick meal – it’s a good enough option.
- 2 tablespoons coconut oil
- 3 carrots, sliced or rough julienned
- 1 small white onion, sliced
- 1 sweet potato, diced
- 1 tablespoon (or more to taste) green Thai Curry paste
- 1 8oz package plain, unseasoned tempeh, chopped into small cubes
- 1 14 oz. can coconut milk
- 1 teaspoon coconut or brown sugar
- 1 cup water or veggie broth
- 3 generous handfuls fresh baby spinach
- soy sauce or tamari to taste
- cooked brown rice for serving
Push to the side and add the tempeh and brown on all sides. Pour in the coconut milk and water (or broth). Make a pool of the liquid in the center and stir in the curry paste, stir and toss the whole mixture to evenly distribute the curry flavor. Cover and let simmer for 15 to 20 minutes, or until potatoes are soft. (stir occasionally to make sure the liquid isn’t reducing too quickly). Top with the baby spinach and finish cooking just until wilted. Season with the soy sauce to taste. Serve over brown rice.
Note – if you aren’t vegan, fish sauce is an awesome and traditional stand-in for the soy sauce. It adds greater depth of flavor and a more authentic Thai taste.
Sep 20, 2013No Comments
Sep 14, 2013No Comments
Sep 02, 2013No Comments
Aug 31, 2013No Comments
Aug 30, 2013No Comments
Aug 29, 2013No Comments
Aug 21, 2013No Comments