My Arms and the Army

Yesterday was the first real day back in the gym in a long time. Yes, we did go to the gym on August 1, but that was 2 weeks ago!  Ugh, I feel gross.  I hate going that long without hitting the gym.  I ran a couple laps on the track, and that seriously made my chest burn---key indicators that my body is mad at me because I haven't run lately.  H had me focus on my arms, back, and chest because it's been so long and I still have a dream to be able to do a full, properly formed dip before summer is over.  After lots of lat pulls, tricep pulls, tricep extensions, chest presses, bench presses, shruggs, and dips (with higher weights than normal on all of them, and new forms on the dips), I decided that just wasn't enough so I hopped onto the leg press and instead of starting at 70lbs and working up to 85lbs, I started at 85lbs and worked up to 115lbs.

Needless to say, I woke up barely able to move my upper body and arms.  :)
Gosh I love that feelling!

You know how I know I'm sick and twisted?  I can't wait to go back today!  Our community center gym is closed all week for maintenance, so we get to use the gym at our local University for free---totally okay with us, because they have free weights and barbells, which our community center gym does not.  Round 2 starts today!

In other news, to help H celebrate finally signing his Army contract, I made him an awesome dinner!  Cedar plank salmon, roasted crab legs, and broccoli!  Check out the recipes and try it for yourself--we paired it with Leinenkugel Summer Shandy and it was a perfect celebration dinner!!  Yum!

xoxo, M

Cedar Plank Salmon and Roasted Crab Legs

Had to help H celebrate signing his contract and swearing into the Army, so a delicious, (mostly) Paleo-friendly seafood feast was in order!

It was really simple to make, and soooo good!

Honey-Balsamic Cedar Plank Salmon
4 salmon fillets (preferably fresh from the seafood section, not the frozen food section)
1 Tbl  salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 c honey
1/4 c balsamic vinegar
2 Untreated cedar planks (VERY IMPORTANT that they are UNtreated)
Olive oil

Soak the planks in water for 2 hours minimum to prevent burning or fire.

Turn on the broiler.  Put planks 5 inches under the broiler for 3-5 minutes, until wood starts to brown but not burn.  Use tongs and remove the planks from the broiler.  Turn oven to 400*.  Immediately oil the planks with olive oil, then lay salmon fillets skin-side down on the planks (2 fillet per plank).

Cut 4-6 small slits in the salmon flesh down the length of each fillet to give places for the glaze to sink into.  Mix salt, pepper, and mustard in a bowl.  Sprinkle mix over top of salmon fillets (not the skin-side).  Put honey in a glass bowl and heat for 30 seconds to make it a little more liquidy.  Mix in balsamic vinegar, then baste over salmon fillets.  Make sure to reserve half of the liquid to baste half-way through cooking.

Put the planks into the oven (with a cookie sheet on the shelf below to catch any runoff) and bake for 10 minutes.  Baste the salmon, then bake until cooked to your liking.  We did another 10 minutes and it was perfect for how thick our fillets were.

 Fresh salmon fillets.

 Seasoned and basted salmon on the pre-baked cedar planks.

 The final product: delicious!!

We also did roasted crab legs, but that just consisted of taking the crab legs out of the bag, wrapping the shoulders in foil, and baking on a cookie sheet for 10 minutes--that barely counts as cooking lol!

A perfect celebration dinner!  (Especially paired with some Summer Shandy!!!)