Mt. Whitney Climb, Pt. 3

I just got back from a dental appointment. While that was smooth sailing, it’s been like pulling teeth trying to get back into my fitness routine. For the last 3-4 weeks, I’ve sputtered somewhat, getting into the gym one day, then not seeing it again for another 3-4 days.

Luckily, I’ve maintained my weight.

My Mt. Whitney plans are looking slimmer each day. My friend, and coordinator of the trip, says there are a couple dates that we can still apply for in June. But something tells me that we will need to start thinking about plan B.

Our two main choices of alternate locations are Yosemite Park and Lake Tahoe. From there, we will need to narrow it down to which trail(s) we will want to explore.

Anyway, back to my fitness, or lack thereof. While I could be panicking that my fitness routine has hit a wall only a few months out from a major hiking trip, the good news is that I walked about 10 miles up and down the streets of San Francisco last week, and I had nary a sore muscle to show for it. I’ve progressed!

My lower back rehab has suffered since I’ve been bad about my consistency. But, I’ve found that the pain is generally relegated to morning stiffness, and that’s all. If I get back into daily core workouts, I think I may be able to step up my cardio and even consider some more challenging leg and mid-section routines (like lunges).

For now, the fitness ball beckons. I’ll leave you with my lunch recipe, that’s not altogether exciting, but it is somewhat nutritious:

Grilled Chicken with Collard Greens and New Potato

I’m far from being a chef, so this is super simple. Take two moderately-sized chicken tenders and place them in a Pam-sprayed pan. Cook on medium heat and add your favorite Mrs. Dash seasoning. Boil about a fist-sized portion of collard greens in water, drain and season with just a hint of garlic salt and red peppers. I place one new potato in the microwave for about a minute/minute and a half, then season with just a little butter and parsley.

You’re probably looking at about a 300 calorie meal, and you’re getting a healthy green vegetable (collard greens are packed with nutrition, including 70% of your DV of vitamin C in a single cup).

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