Never too old.
Over a year ago I thought I was pushing an age where my exercise routine/work-outs were probably the best they were going to get. They consisted of increasingly mundane mornings of pulling myself to the gym to hit a stairclimber, elliptical or treadmill for 45 minutes, followed by another 20 minutes of weights. I dreaded it, but of course after it was over I was happy. No matter what, I wanted to stay fit and healthy.
After my pregnancy with Zane, I had a number of issues with my back and then more recently had foot surgery. I was told by doctors that doing boot-camp or fast paced interval training was something for “younger people.” I hated hearing that while seeing friends also in their 40’s looking incredible. Many were doing these newer interval training programs and telling me how great they were, and how I would love it. However I was insecure, maybe a little lazy, and probably fearful of making a change. So I put off giving the new workouts a try to avoid injuring or embarrassing myself.
Then along came Basecamp Fitness. It’s near our house in Burlingame and prior to being called Basecamp, it was called “Dethrone” — nothing like being scared away by a name. I’d walk by Dethrone and it seemed like some crazy boot-camp/boxing place for extremely high-performance athletes with blaring music and loud instructors. Knowing I’m a social person and appreciate a good workout, friends insisted I try it. After 3 months hiatus from the gym due to foot surgery, I was ready for a new work-out routine. I walked into Basecamp in September for a trial run. I was hooked.
I don’t think I have an addictive personality, but I do like getting my work-outs in and feeling healthy. Basecamp is the best thing that has ever happened to me in terms of fitness. It’s fun, motivational, social and different every day of the week. I’m seeing great changes in my body. And, it’s intense. On my first day I felt like I was going to puke after the 35 minute class. Yep, it’s only 35 minutes and the hardest 35 minutes of my day. They do it all. Cardio, interval training, weights, resistance, and you are pushed to strive higher/harder each day. But it’s also a class where you go at YOUR pace, your drive, your will. The instructors are amazing and it feels as if you have a trainer pushing you to do your personal best. Some days I feel like the beast in the class and other days I feel I can work harder while getting crushed. Whatever the case, no one is judging because most are focused on what they are doing, or helping you focus on you. It’s pure awesome.
Basecamp also celebrates your achievements; certain miles on the bike, number of classes attained — they want to crown your milestones. So here I am, 100 classes achieved in just under 8 months, celebrating with my fellow Basecampers and I’m very proud to write that. No kids, this is not an endorsement for Basecamp, I am not getting paid. I simply like advocating for things that make me happy!
Last year this time I was going in for foot surgery and thought I was pretty much done having a better, healthier body. My back is stronger, my arms are more muscular, and my legs are more toned. I’m not even near done. I’m striving towards the next goal of 250 (classes), and hoping to have good abs for once in my life. I know it’s possible, I’ve seen it. And if it doesn’t, I’m actually ok with it too, because I love what I’m doing and I’m happy about seeing progress. I no longer look at my workouts as mundane, instead I can’t wait to see what’s in store for tomorrow.
(And ok, I know you want a recipe, so here is one for the books!)
Updated Version of Green Bean Stew — aka “Chaldean Bushala”
serves 3–4 people
- 1 package organic green beans or haricots verts
- 1 medium diced yellow onion
- 1 to 1.5 pound of grass-fed ground beef (or turkey if you prefer)
- 1 can of organic tomato paste (6 oz)
- 1 tablespoon of Celtic Sea salt (1/2 teaspoon, 1/2 teaspoon)
- pepper to taste
- 1 cup or organic brown rice
- Saute ground beef until mostly cooked.
- Add diced onions to beef and cook until soft. Add 1/2 teaspoon of salt mix in.
- Add green beans on top of ground meat/onion mixture with half cup water. Bring to boil and cover on low/medium heat until green beans are soft. If the green beans are frozen, after a few minutes check them/stir around so they don’t stick together.
- Dilute 1 can of tomato paste with 1–1.5 cup water or more. Add tomato paste to green beans/meat mixture. Add water to the pot until green beans are mostly covered but not full covered.
- Add 1/2 teaspoon salt and pepper to taste. If you want to add more salt and pepper — go for it!
- Bring to a boil and then simmer half covered for 20+ minutes.
- Cook rice while stew is simmering. Serve stew over rice.