The mountains, or hills for some, are your new best friends when you decide to embark on a journey into the mud run or obstacle race world. Last week, we introduced you to a favorite exercise, the burpee, and this week, we expand on that single movement and incorporate it into a full workout.
You may have recently heard people talk about the mud runs and obstacle course races in which they have participated. Then, you may have been left scratching your head thinking, “They are the same thing, right?” Well, yes and no.
Sometimes despite our best intentions, finding the time to get a workout in can just be too much. Between work, family and life, finding time for us can be challenging.
Training in the winter often means going indoors or trudging through snow. But now it’s springtime and the snow is starting to melt away from most of the country. It’s time to come out of winter hibernation, get back on track, prepare for the race season and tune up for summer!
In the past few years, CrossFit has exploded on the scene and has become a household name in fitness. Whether you love it or hate it, CrossFit’s presence in the market is here to stay.
One of the lesser-known aspects of OCR is the team-racing format. Team racing involves gathering a group of friends, other enthusiasts— or in one case with me, a group of other female racers I barely knew— to form a team.
After attempting a couple obstacle races, you may find yourself looking to go the distance. One of the things you will soon learn about is the drop bag. To put it simply, a drop bag is a small bag you put items you will need during the race.
It’s been a month since the new year began, and most people have already lapsed on their goals for 2014. As a result, the machines, weights, and space should be open again for regular gym goers to go about their normal routines.
Quinoa has made its way into the health food market in the last couple of years. Originally known to the Inca as the “mother seed” and considered sacred, quinoa has been a staple food for many cultures for more than 5,000 years. Today it’s known as a “superfood” and has exploded onto the market in natural markets, farm-to-market restaurants, and even into some snack bars.
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