Different Learning Experience


 
I tell my kettlebell group that I learn something every time I pick up my kettlebell.   
 
And it is true. Today was a learning experience that proved to be very enlightening. During our Monday morning master kettlebell class I learned that I have SUCCEEDED! Yes, I know that losing 135 pounds is a success story in itself but I’m not sure that it has made proud. What has made me PROUD is seeing and feeling what I have gained from training with a kettlebell. 
 
Today during class we started with our Monday 400. As I swung my bell between my legs engaging my glutes, my arm ran along my torso stopping as I flowed through the swing. The firm torso that I felt beneath my arm was a surprise I hadn’t expected. Hitting that firm wall, that I all of a sudden realized were my abs, was very surprising and I hadn’t noticed it before. I am so very thankful for today’s learning experience because I know now that I have really done something to change my body and my life forever. This is what I had been working for. I have built muscle where there had been no muscle before and things everywhere are now taking shape. There is so much more for me to learn, yet the results are already here. I can’t wait to see what the kettlebell can do for me next! 
 
I can tell people all day long how effective kettlebells are and what they can do for you but I’m sure that most wouldn’t believe my amazing story. I can only lead those who want to succeed down the path I once took to make it clear for them.   
 
Only two short years ago I picked up my first kettlebell and it changed my life forever.    
 
I have succeeded in what I set out to do and that was to get into the best shape of my life. I couldn’t have done it without the kettlebell and it is truly the most amazing fitness tool on this planet. Thanks for letting me share my daily learning experience with you! 
 
I have succeeded in what I set out to do and that was to get into the best shape of my life.   
 
FIT TIP
 
We know how much all of you love flow drills so we’ve taken the the best parts of one of staci’s favorite workouts, Twisted Sister, and created one killer flow drill. This workout, performed at all Punch Gyms has had many members panting and sweating on the floor at its completion. Give it a shot and let us know how you feel about it… 
 
Breakdown: 
 
Remember, treat this like a flow drill. Start in the push-up position with your hands on 2 kettlebells (kettlebells that you can perform an iron cross with). Do 10 push-ups and (burpee style) jump up and clean the bells to the rack position. Press both bells overhead and bring them down into an iron cross. Bring them back into the clean position and repeat 5 more times. 
 
The routine:
 
Push-Up (on kettlebells) (10)
 
to
 
double clean (1)
 
to
 
double overhead press to an iron cross (6) 
 
DO THIS 
 
STACI PICK 
 
EAT THIS
 
Shrimp and Avocado salad.
 
For vinaigrette
 
• 1/4 cup fresh grapefruit juice
 
• 2 teaspoons fresh lime juice
 
• 1/4 teaspoon finely grated peeled fresh ginger
 
• 1 tablespoon vegetable oil
 
For salad
 
• 1 pink or red grapefruit
 
• 1 white grapefruit
 
• 1/4 cup hazelnuts, lightly toasted and any loose skins rubbed off
 
• 1 tablespoon unsalted butter
 
• 2 firm-ripe California avocados
 
• 1 teaspoon fresh lime juice
 
• 1/2 lb large shrimp (8 to 10), shelled and deveined
 
• 1 tablespoon vegetable oil
 
• 2 cups baby spinach (2 oz)
 
• 1/4 cup trimmed sprouts (preferably radish)
 
Preparation
 
Make vinaigrette:
 
Whisk together vinaigrette ingredients with salt and pepper to taste.  
 
Assemble salad:
 
Cut peel, including all white pith, from fruit with a sharp paring knife and cut segments free from membranes. Halve enough grapefruit segments to measure 1 1/2 cups (reserve any remaining segments for another use).  
 
Coarsely chop hazelnuts. Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook hazelnuts with salt and pepper to taste, stirring, until a shade darker, about 5 minutes. Transfer nuts to paper towels to cool, reserving skillet.
 
Quarter avocados lengthwise, then pit and peel. Cut lengthwise into 1/4-inch-thick slices. Drizzle with lime juice and season with salt and pepper.  
 
Pat shrimp dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning them, until golden and just cooked through, about 3 minutes.  
 
Toss together spinach, half of grapefruit segments, and half of vinaigrette with salt and pepper to taste.  
 
Arrange avocados and remaining grapefruit on 4 plates and top with shrimp, salad, and sprouts. Spoon remaining vinaigrette over salad and sprinkle with nuts.