Day 6 on the journey. Here is what I did and what I ate. Cool down: Golf-specific stretch focusing on hips, hamstrings, shoulders, chest and torso – about 10 minutes.
Workout:
20 minutes interval training on stationary bike
1 hour Boot Camp
Unless otherwise stated, each exercise was done with 3 sets of 15 repetitions.
Comments:
After a 2-minute warm-up on the bike, I went straight into the 120 rpm and 100 rpm 1-minute intervals. I jumped the 120 rpm intervals up to 130 rpm over the last three sessions. Tomorrow I’ll jump that to the last 4 intervals. Overall, this was a 7 on the 0-10 scale.
The Boot Camp continues to feel good and I continue to be pleased with how my neck and shoulder are responding. While there are exercises I still can’t do, like front and lateral raises and military press, I feel like those will come along soon.
Food Diary
Breakfast, 5:15 AM: 3 hard boiled egg whites (only one yolk).
Snack, 9:30 AM: Power crunch bar - chocolate
Lunch, 12:00 PM: grilled chicken breast and a bell pepper
Snack, 3:00 PM: No snack this afternoon.
Dinner, 6:00 PM: Turkey chili with a mixed greens salad and balsamic vinegar.
Snack, 9:00 PM: Green apple and one raspberry yogurt.
Fluids: Throughout the day, at least 3.0 L of water. 1 diet coke and 1 cup of green tea.
That’s day six, your thoughts????
PHOTOS
The photos below show side stability squats. These are great for your lower body, hips and balance. Some key points when doing these are: try to keep knee of foot on floor above your ankle, in the starting position, place foot on highest point of stability ball and try to roll the ball directly to your side – not in front of or behind you. Go down as far as you can and really stretch the groin of the leg on the ball.
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