Day 57: MAX INTERVAL PLYO (and Sara's Awesome Mushroom Cheeseburgers)

I was glad to see the week starting with this one. It remains my favorite and the most doable. For some reason, unlike many people seem to be, I am not rested up and ready to go on day 1 of each week. I'm more of a momentum person and once I'm in a track, it's hard to change directions (as I'm sure it was obvious with my string of bad eating earlier this month). When I've spent the day before resting, my mind is still in resting mode and that first workout feels like ripping off a Band-Aid. I slept about six hours the last two nights, to boot. But I did well today anyway, even nailing what I think were a few more power jumps than I usually do.

Despite doing really well with the workout today and no longer feeling as wiped out after I'm finished with these than I used to, my overall fatigue level is high and my motivation is low. This is my last week and I have to find some way not only to get through what is the hardest week on this month's schedule, but to put my all into it and maximize what I get out of the program. I have found something odd happening the last couple of weeks... my mind is actually WANDERING during Insanity, especially during the warmup and stretch. Typically it requires every ounce of my attention and concentration, so I have to get back to treating it like yoga... either really be there or don't bother.

I had some incredible veggie burgers with the works last night. I spent months awhile back trying to come up with the perfect veggie burger recipe, because I was tired of weird frozen processed patties made of things like rice and oats. Why stick a starch patty between two pieces of starch? I wanted something juicy and substantial and full of fresh ingredients that's worthy of being called a burger, and I found mushrooms produce by far the best results. So I present you with...

SARA'S AWESOME MUSHROOM CHEESEBURGERS
1 1/2 cups finely chopped cremini mushrooms
3 eggs, beaten
1/4+ cup seasoned bread crumbs
1+ cup shredded lowfat sharp cheddar cheese
1/4 cup oat bran
1/2 cup chopped fresh parsley
1/4 cup chopped onion
1 tsp onion powder
1 1/2 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
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Serve with: Additional lowfat cheese slice, lettuce/spinach, tomato, onion, ketchup, mayo (or whatever you love) on toasted wheat buns.

Combine all ingredients in a medium bowl and mix. Taste and add more salt if needed. You will probably need to add a little more bread crumbs if this is too wet to pick it up -- this should be very wet (don't worry; it'll cook) but you should still be able to form it into a patty on a piece of waxed paper. Shape into 4-5 patties and fry in a greased skillet over medium heat for a few minutes (about 4) until lightly browned and then flip for 1-2 minutes on the other side. It helps to cover the skillet (you'll notice them puff a little).