Friday, May 27, 2011
Thank You!
To anyone that trained with me At Point Loma Undisputed, Thank you! Thank You for the chance to offer my take on fitness, strength and conditioning, and to anyone that will be continuing on with me thank you for your trust and support. I will do my best to provide you with my best!
Wednesday, May 25, 2011
Call Of The Wilde
3X
10 dbl. Get ups
10 single leg Dead lift 5R/5L
10 Renegade row
This is not for speed or max weight. Take your time and use a modest weight ,just work on form.
10 dbl. Get ups
10 single leg Dead lift 5R/5L
10 Renegade row
This is not for speed or max weight. Take your time and use a modest weight ,just work on form.
Tuesday, May 24, 2011
Fajita Burgers
1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers, (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slice red onion
Step 1
Preheat grill to medium-high.
Step 2
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
Step 3
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
Step 4
Peel the roasted peppers, halve lengthwise and remove the seeds.
Step 5
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
Step 6
Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4 French rolls, preferably whole-wheat, split and toasted
2 roasted Anaheim or poblano peppers, (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slice red onion
Step 1
Preheat grill to medium-high.
Step 2
Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.
Step 3
Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
Step 4
Peel the roasted peppers, halve lengthwise and remove the seeds.
Step 5
Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
Step 6
Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
| NUTRITION INFO |
| Per serving |
| Calories: 416 |
| Carbohydrates: 34g |
| Fat: 19g |
| Protein: 30g |
| Dietary Fiber: 7g |
| Saturated Fat: 7g |
| Monounsaturated Fat: 6g |
| Cholesterol: 82mg |
| Potassium: 628mg |
| Sodium: 695mg |
| Exchanges: 2 starch, 3 1/2 medium-fat meat |
| Carbohydrate Servings: 2 |
Have some fun!!!
Do something different every day. Do somersaults , cartwheels, try to walk on your hands, try to copy the movements of different animal. Make a game out of it with some friends. Get out of the gym and into the Wilde.Have Fun!!!!!!!!!!!
Monday, May 23, 2011
Nutrition Tip
My best nutrition advice is to eat protein and carbohydrate portions no bigger than the size of your palm or fist. cover the rest of your plate with fruits and vegetables. Use as little ingredients as possible ex. sauces and toppings I try not to use them at all.What ever you do make sure to get the furnace hot enough to burn off any extra fuel.
Call of the Wilde (Wilde Mile)
2 ROUNDS
Sprint 100m
Bear Crawl 100m
Burpee long jump 100m
Lateral lunge right 100m
Lateral lunge left 100m
Sprint backwards 100m
Forward lunge 100m
backward lunge 100m
Sprint 100m
Bear Crawl 100m
Burpee long jump 100m
Lateral lunge right 100m
Lateral lunge left 100m
Sprint backwards 100m
Forward lunge 100m
backward lunge 100m
Daily Challenge
30 min. of 15 seconds on 15 seconds off.
kettlebell snatch change hands every on cycle.
So 15 seconds on right/15 seconds off, 15seconds on left/15seconds off.
So on until you have completed 30 min. which will be 15 min. left and right.
Use a weight that is challenging, if you don't make the full 30 min., that's OK.
Just go as long as you can maintaining the 15/15 until you cant keep up.
try for about 8 reps each set.
Good Luck!
post results to comments.
kettlebell snatch change hands every on cycle.
So 15 seconds on right/15 seconds off, 15seconds on left/15seconds off.
So on until you have completed 30 min. which will be 15 min. left and right.
Use a weight that is challenging, if you don't make the full 30 min., that's OK.
Just go as long as you can maintaining the 15/15 until you cant keep up.
try for about 8 reps each set.
Good Luck!
post results to comments.
Friday, May 20, 2011
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Ben
- call of the wilde
- San Diego, Ca., United States
- Ben Wilde is not your run of the mill trainer. He is devoted to his wife and son, and continually devoting his time and effort to numerous charitable causes. Ben has been involved in fitness ever since he can remember. Growing up in Wisconsin Ben was active in many sports. He earned his way to the Division 1 State Wrestling tournament during his senior year. In 1999 Ben moved to San Diego where he began to think of fitness as a possible carrier choice. Ben is a graduate of Cuyamaca College, where he earned hi A.S. in Exercise Science. He graduated with honors from San Diego City College Fitness Specialist program and received national certification as a personal trainer from the American Council on Exercise. Ben has worked with the network for a healthy California, helping provide no-cost fitness programs to at risk communities. He has helped create and implement Recreation programs for Re Spectrum Community, a non-profit that provides services and recreation programs to families in the Autism community. Until recently Ben was a strength and conditioning coach at Undisputed Point Loma where he lead group classes and private training sessions to rave reviews.