A day in the life

I was born December 12, 1960. This year, my 52nd birthday will be on 12/12/12.  Aztecs think the world will end.  I think we can have a great year . . . whatever the conclusion.  Many of my clients have inquired about my workout and eating regimen. So for this special year, I will share what I do each day.  It's all about enjoying your life. The goal is to live well, not to live long.

1/15/12
I had 2 poached eggs with toast today for breakfast.  It's Sunday.  We woke up late, so breakfast was around 9:30am.  I had to write an article about aging well for the Walnut Hills Newsletter.  Lunch was around 1:30pm at ModMarket in Greenwood Village.  I ordered a salad with roasted chicken, cucumbers and fresh greens.  The dressing was a Thai/peanut/coconut.  Delicious!  ModMarket focuses on fresh ingredients with no additives.  Outstanding!
My workout today was great!  I am in a "strength" building phase.  You need to vary your workouts according to a plan.  Right now, I am focusing on building my strength.  My workout was this:
Squats:  10 reps  95#
              8 reps  105#
              6 reps  115#
              3 sets of 4 reps at 125 #
Bentover Rows
              10 reps 45#
               8 reps  55#
               6 reps  65#
              3 sets of 4 reps at 75#
Dumbbell Chest Press
              10 reps 20#
                8 reps 25#
                6 reps 27.5 #
              10 reps 30#
               8 reps 30#
               6 reps 30#
               4 reps 30#
I did not have a spotter, so I didn't want to increase the dumbbell weight too much for the presses.

You know the "clean and jerk" that Olympic lifters do?  Well, I did just the "jerk" portion for my shoulders.
 3 sets of 10 reps with the 45# bar.  Enough for my shoulders . . . especially since I tend to have issues with my shoulders.
Then I did 3 sets of 15 reps of triceps kickback on the Bosu with 12#.
I ended with 3 sets of 12 reps of bicep curls with 22.5#

Then dinner was wild caught Turbot filet, sauteed in olive oil with a citrus/red pepper spice mix and organic zucchini.  I cut the zucchini long-wise put some on the cookie sheet.  Then I mixed garlic, pecorino romano and salt together and rubbed this mixture on the cut side of each zucchini.  I put this into the oven at 375 degrees for 30 minutes.  We added wine and had a wonderful dinner!