I covered a BodyPump class tonight for a fellow instructor who has the plague that’s going around. I was prepared for a full class and was so excited to arrive to find the gym already filling up.
We ended up with around 45 participants tonight. I was surprised to see a LOT of familiar faces. It seemed like all of our regulars were in attendance plus a few newbies.
After class I got several “that was really hard” comments and even one “you’re the hardest teacher…but I mean that in a good way.” This was probably due to the fact that I put together the most challenging playlist that I could think of. Push ups at the end of the chest track? Check. Dips and tricep push ups? Check. Over 100 squats including 24 bottom half? Check.
Here’s hoping they come back on Thursday evening. Happy New Year – let’s get strong!
And since I haven’t really talked about what exactly BodyPump is since last summer, here’s a quick overview from the BodyPump website.
“BODYPUMP™ is the original barbell class that strengthens your entire body. This 60-minute workout challenges all your major muscle groups by using the best weight-room exercises like squats, presses, lifts and curls. Great music, awesome instructors and your choice of weight inspire you to get the results you came for – and fast! Like all the LES MILLS™ programs, a new BODYPUMP™ class is released every three months with new music and choreography.”
The great thing about BodyPump is that no matter where you go in the world (seriously – it started in New Zealand and is offered in gyms worldwide), the class format will always be the same! While instructors can mix and match from releases, we have to use Les Mills music and choreography. You always know you’re going to get a great workout! In a class you will complete the following in this order:
1. Warm Up
BodyPump is appropriate for every fitness level from beginner to advanced because you control your weight selection thus controlling the intensity of the class. The classes are fun and seem to fly by. Before you know it, an hour has passed and you’ve tackled more push ups, squats, lunges, bicep curls and more than you ever thought possible!
(This is one of my co-instructors, Kathryn. I subbed for her tonight – get well soon Kathryn!)
I totally credit BodyPump with changing my body and helping me discover a love for strength training. In the past, I never enjoyed strength training and didn’t do it on my own in the gym. I somehow stumbled into a BodyPump class a few months before my wedding and got totally hooked. I couldn’t believe the transformation it made in my body. Strength training changed things that years of running never did.
In fact, I loved BodyPump so much that I got certified to teach it! I also teach Total Strength classes at another Y in town where I write my own class plans. I have loved learning more about strength training and helping others discover that it can be fun and deliver awesome results!
If BodyPump is offered in your area, I encourage you to give it a try. Please let me know if you guys have questions about it – how to set up, how to choose your weights, etc.
And a quick recap of the day…I was up at 5:15 a.m. for ashtanga. I haven’t practiced ashtanga since before Christmas and I was in serious withdrawal. I had a pretty good practice this morning and it felt so good to start my day on my mat with a self-guided practice.
Breakfast was pumpkin banana overnight oats and I came home for lunch.
I made a salad with mixed greens, spinach, avocado, dried cranberries, goat cheese, carrots, celery and a crumbled veggie burger. Dressed with a drizzle of balsamic and olive oil and a crank of salt and pepper.
A piece of Great Harvest Dakota toast on the side.
I snacked on almonds and a couple pieces of dried mango at my desk before BodyPump. I had a fun vegetarian dinner planned for dinner.
I roasted extra firm drained and pressed tofu, sugar snap peas, green pepper, carrots and onions (drizzled with sesame and olive oil) at 425 for about 20 minutes and then added topped it all with a sesame maple ginger sauce and roasted it for another 5 minutes. I served it over soba noodles. The sesame maple ginger sauce included: 2 tablespoons tahini, 1 tablespoon grated fresh ginger, 2 tablespoons low-sodium soy sauce, 1 tablespoon maple syrup, 2 teaspoons apple cider vinegar.
Dinner was based on this recipe from Eating Well but I doubled the sauce (and added ginger) and added more veggies. I LOVED the sauce. It was so easy to put together and really flavorful. This is definitely a keeper recipe. I think the sauce would be tasty with shrimp too.
I finally sat down to relax (a.k.a. collapsed in exhaustion and soreness) at 9:30 p.m. Brandon made me hot tea and an ice cream sundae. He’s wonderful!
Pictures of the bedroom update coming soon. I want to get some good natural light shots but I will post them for you! It looks great.
Hope you’re all having a good week and getting back in the swing of work, workouts and healthy living.