Working with peppers doesn’t have to be difficult, and you don’t need to spend your time scraping seeds from the inside of the peppers. Here is the best method I have found for preparing peppers
Equipment
A pepper
A chopping board
A sharp knife
A pepper
What to do
Firstly, cut off the top of the pepper
Firstly, cut off the top of the pepper, I recommend you slice about 1-2 cm below the stalk of the pepper.
Put the top of the pepper to one side.
Put the top of the pepper to one side.
Using your fingers pull out the clump of seeds out of the centre of the pepper.
Using your fingers pull out the clump of seeds out of the centre of the pepper.
Take the top of the pepper and push out the stem using your thumbs, this way you don’t waste any of the pepper.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
One tray steak fajitas ready to eat
Taking a break from tacos
This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.
One tray steak fajitas video
One tray steak fajitas
One tray steak fajitas ingredients
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
In a bowl mix together the peppers.In a bowl mix together the peppers.In a bowl mix together the peppers.Add the onions to the bowl.Add the steak to the bowl.Mix wellReady to spread out on the baking trayTransfer the ingredients to the baking tray.Spread the ingredients outSprinkle over the seasoning and mix wellBakeOne tray steak fajitas ready to eat
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
Directions
Preheat the oven to 200 degrees C/ 400 degrees F.
In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.
In a large bowl, mix together the steak, onions and peppers with the olive oil.
Sprinkle with the minced garlic and mix again.
Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
Sprinkle the fajita seasoning over the meat and vegetables.
Cover the tray with foil.
Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.
Remove the tray from the oven and let the meat rest for 5 minutes before slicing.
Serve.
Nutrition
Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein
Equipment
Knife
Chopping board
Baking tray
Baking paper or a silicone liner
Aluminium foil
Mixing bowl
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Saturday morning, a not so small child stumbles out of bed into the living room as is offered a cup of tea. His response isn’t ‘yes please’ or ‘no thank you’ his answer is ‘gingernut?’. He likes to sit down with a nice cup of team and a gingernut to dunk in his brew. I thought I would have a go at creating a slightly healthier version of the gingernut and put it to the little dunker for testing.
As these things go, this recipe was pretty easy to develop. I knew the challenge would be getting the amount of crunch right. Too much crunch and we could be looking for replacement teeth, not enough crunch and you have a terrible cookie with no structural integrity for dunking. The key to a good gingernut is how long you bake it for. The trick with this recipe is to remove the cookies from the oven on time and then let them sit on the hot baking tray to become crisper and develop the right amount of crunch. If you leave them in the oven too long, you will be looking for new teeth.
Gingernut cookies
Gingernut cookies ingredients
Ingredients
200g seed butter
3 tsp. Ground ginger
1 egg
100g coconut sugar
Into a food processor place, the coconut sugar and ginger.Blend until thoroughly combined.Add the seed or nut butterMix until thoroughly combined, it will start to clump together.Add the egg.Mix again until the mixture starts to form a ballUse an ice cream scoop to portion out the cookie dough.Place each portion onto the lined baking tray.Make sure there is space between each portion so that the cookies have space to spread.Use the back of a spoon to press down the pieces slightly.Fresh and crunchy cookies
This recipe is my take on the traditional gingernut, it is gluten-free but still has all the flavour and crunch.
Credit: Cath @ easycleaneats
Ingredients
200g seed butter
3 tsp. Ground ginger
1 egg
100g coconut sugar
Directions
Pre-heat oven to 200 degrees c 392 degrees f
Have a baking tray ready with baking paper on it
Into a food processor place, the coconut sugar and ginger blend until thoroughly combined
Add the seed or nut butter and mix until thoroughly combined, it will start to clump together.
Add the egg and mix again until the mixture starts to form a ball if it doesn’t form a ball don’t worry when everything is thoroughly combined stop the processor.
Use an ice cream scoop to portion out the cookie dough, place each portion onto the lined baking tray, and make sure there is space between each portion so that the cookies have space to spread.
Use the back of a spoon to press down the pieces slightly.
Bake the cookies for 15 minutes or until they are golden brown.
Remove the cookies from the oven, let them cool, and crisp up.
When the cookies are hard, move the cookies to a container, they will keep for about a week.
Nutrition
Per Serving: 161 calories; 10 g fat; 15 g carbohydrates; 4 g protein.
Equipment
Food processor
Ice cream scoop
Baking tray
Baking paper/ silicone liner
Spoon
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
In the last half of 2019, we had a hectic time, the only night on the workweek we had a home with no classes or chores to do. The mass amount of activity and varied nutritional needs meant I needed to get creative to keep everyone happy. I made a few staples to have in the freezer that could be taken out in the morning or thawed in the afternoon to prepare for a quick and healthy meal. These burgers have been one of the firm favourites for weeknight dinners after Brazilian Jiu-Jitsu, and they are also a firm favourite on the weekends. The kids like to have them as a burger with a bun, I love them with a lettuce bun or chopped up in a burger salad.
Lemon chicken burgers
A moment of pride
When I was working on the recipe for these burgers, it was a weekend, and I was playing around to try to make the raw mixture smell right. As I was there playing in the kitchen getting ready to fry up the first burger when the youngest member of the clan arrived home from a birthday party. He arrived home clutching a bag from MacDonald’s with the chicken nuggets and chips he got from the party but couldn’t eat. As is the way he stood in the kitchen nattering to us about the movie he saw, what he did, what his friends said and what he said. When Liam took a breath, I managed to ask if he wanted any dinner with us. He said he wasn’t hungry when he was. He would eat the nuggets and chips when he was. Not long after I was building lettuce bun burgers for Jaime and myself when Jaime pops into the kitchen asking if I could make another burger for Liam. Apparently, he liked the smell of the burgers; they smelled a lot better than his chicken nuggets. The bag from MacDonald’s was put to one side while he demolished a homemade chicken burger. I was so proud.
Sadly the chicken nuggets were eaten for lunch the next day along with the chips, but I still hold on to the fact that when offered, he picked my burger over MacDonald’s.
Lemon chicken burgers
Lemon chicken burger ingredients
Ingredients
500g chicken mince
2 spring onions, finely chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
1/2 cup parmesan cheese, grated
1 egg
1 tbsp. olive oil
Salt and pepper
Add the chicken mince to a large bowl.Add the egg, garlic and cheese to the mince.Add the spring onions and lemon to the bowl.Mix the ingredients together with your hands.Well mixed burger mix.Use a measuring cup to portion out the burgers.Shape the meat into burger patties.Cook the burgers over a medium heat.Serve in a lettuce bun.With cheese and caramelised onions.Enjoy!
Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.
Credit: Cath @ easycleaneats
Ingredients
500g chicken mince
2 spring onions, finely chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
1/2 cup parmesan cheese, grated
1 egg
1 tbsp. olive oil
Salt and pepper
Directions
In a large bowl mix together all the ingredients.
Use your hands to get an even mix.
Divide the mix into six portions and shape into burgers try the burgers over medium heat for 6 minutes on each side.
Nutrition
Per Serving: 189 calories; 11 g fat; 2 g carbohydrates; 14 g protein.
Equipment
Chopping board
Knife
Zester
Fork
Frying pan
Spatula
Mixing bowl
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
While I am on the road to recovery, am trying to keep as active as possible. Spending time on the airdyne will only get me so far so, am trying to do a heavily modified strength and conditioning programme to keep me in the best shape possible over the next few months. Working out around an injury is possible and beneficial as long as you are sensible about it. The workouts I am doing are modified to account for my inability to weight bear on my left leg. All of the weights I’m using have been dialled back, so I reduce the risk of additional injuries. All lower body exercises focus on movement, flexibility and not losing what I have in the way of muscle. Upper body I have fewer limitations but still need to modify exercises to make sure I am not putting additional strain on my lower body.
I aim to get in some kind of movement every day.
Chunky knee on the mend
Showing signs of wear and tear
While my capacity is improving weekly from working out, I’m starting to feel the strain of being stuck on crutches for so long. Over the long weekend, I pushed myself a bit more than I should have, lots of time on my feet (or foot and crutches), and a monster mooch around in Whangarei left me feeling exhausted. I am starting to feel the extra strain on my right foot, Achillies tendon as well as my hands, not surprising after six weeks on crutches. While I am on the final countdown to my next appointment with the surgeon, I am trying to take it easy and do a lot more stretching and massage.
Moderating intensity
To keep my workouts from becoming boring, I change things up daily, some days, I push for more intensity in my workouts and other days, I aim for more endurance. This week my workout is more of an endurance workout with slightly higher weights. My endurance workouts in the Auckland humidity are not easy, but they are worth the effort.
Workout of the week
This workout was as follows
5 minutes warm-up @ 15 per cent of max RPM.
40 minutes working @ 60 – 70 per cent of max heart rate.
5 minutes cool down @ 10 per cent of max RPM.
Core work
Straight leg situps – 40 reps with a kettlebell
Single leg raises – 40 reps per leg
Kettlebell kayaks – 40 reps with @ 30 per cent of 2RM
Kettlebell bench press – 40 reps @ 30 per cent of 2RM
Kettlebell overhead tricep extension – 40 reps @ 30 per cent of 2RM
Dying bug – 40 reps
Post-workout stretches and recovery
Right leg hamstring stretch.
Right leg quad stretch.
Achilles stretch right and left leg.
Skateboard rolls with left leg
Disclaimer
I share my workouts to show what I do, not to tell you what to do. I post my workouts with a percentage of my max rather than stating what weights or speeds I use. Everyone is different and has different levels of fitness and capability. Your body is yours alone if you want to start working out, I recommend spending some time with a personal trainer who can put you on the right path. When working out with weights, remember your 1 rep max is yours alone, finding the weights that are right for you is important. If you decide to try out a workout, find out what weights you should be using first.
It is hot and sticky here in Auckland, the last thing I want to be doing in spending hours over a hot stove. This week’s recipe comes from the I don’t want to be in a hot kitchen collection but still want a home-cooked meal. This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Leftovers are welcome
I’m not in charge of the kitchen full time at the moment, Jaime is the man responsible for breakfast and dinner, so I only have to sort myself out for lunch. While mooching through the fridge, I found a few cherry tomatoes and half a bag of baby spinach. Hardly the makings of a fully formed salad, but a good enough to make a tasty frittata. It isn’t exactly fancy, but it made me lunch that was sufficient for two days.
Frittata with tomato and spinach
Frittata with tomato and spinach ingredients
Ingredients
3 egg whites
3 eggs
6 cherry tomatoes, halved
2 handfuls baby spinach
1/2 cup parmesan cheese, grated
1/2 cup basil leaves, chopped
1/2 tbsp. oil
salt and pepper
Heat some oil in a pan.Beat the eggs.Add the cheese to the eggs.Add the spinach and tomatoes to the eggs.Add the eggs to the panLet the eggs set.Cover the eggs for three minutes before transferring to a grill.Serve hot.
This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Credit: Cath @ easycleaneats
Ingredients
3 egg whites
3 eggs
6 cherry tomatoes, halved
2 handfuls baby spinach
1/2 cup parmesan cheese, grated
1/2 cup basil leaves, chopped
1/2 tbsp. oil
salt and pepper
Directions
Preheat grill to 150°C /300°F or a medium setting.
In a bowl whisk the eggs and egg whites, then add the tomatoes, spinach, cheese, basil, salt and pepper.
Over medium heat add the oil to an oven-safe frying pan or cast iron pan.
Add the egg mix to the pan, cover and cook for three minutes
Transfer the pan to the grill without the lid.
Cook for three minutes or until the egg has set.
Nutrition
Per Serving: 294 calories; 17 g fat; 10 g carbohydrates; 24 g protein.
Equipment
Mixing bowl
Fork
Knife
Chopping board
Cast iron pan/oven-safe frying pan
Spatula
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
While I am on the road to recovery, am trying to keep as active as possible. Spending time on the airdyne will only get me so far so, am trying to do a heavily modified strength and conditioning programme to keep me in the best shape possible over the next few months.
Working out around an injury is possible and beneficial as long as you are sensible about it. The workouts I am doing are modified to account for my inability to weight bear on my left leg. All of the weights I’m using have been dialled back, so I reduce the risk of additional injuries. All lower body exercises focus on movement, flexibility and not losing what I have in the way of muscle. Upper body I have fewer limitations but still need to modify exercises to make sure I am not putting additional strain on my lower body.
I aim to get in some kind of movement every day.
Winning at the one-legged race
This week I have been dialling thing up a little bit, as my capacity builds back up I am pushing things a little further. All the hard work on the airdyne has me thinking I could win a one-legged race. I’ve brought in some more core strengthening movements as well as some upper bodywork. The more upper body work and core work I do, the easier it is getting around on crutches.
I have reached another significant milestone in my recovery; I have been able to unlock my knee brace and start to bend my knee. I will be honest the first two days were not pleasant; the awful aching and return of some serious swelling were not fun. After some ice pack action and lots of patience, I can now bend my knee to 90 degrees and straighten it out. My little skateboard has become a key part of my post-workout stretching and cool down. I still have to wait for the ok to put weight on my leg and start physiotherapy, but I am pleased with the progress I have made in just a few days.
My general fitness is continuing to improve, so now I just have to manage my rest and recovery to ensure I don’t overdo it when I workout.
Workout of the week
This workout was as follows
5 minutes warm-up @ 15 per cent of max RPM.
30 minutes working @ 70 per cent of max RPM.
5 minutes cool down @ 10 per cent of max RPM.
Core work
Straight leg situps – 50 reps with a kettlebell
Single leg raises – 50 reps per leg
Kettlebell kayaks – 50 reps with @ 25 per cent of 2RM
Kettlebell bench press – 50 reps @ 30 per cent of 2RM
Dying bug – 50 reps
Post-workout stretches and recovery.
Right leg hamstring stretch.
Right leg quad stretch.
Achilles stretch right and left leg.
Skateboard rolls with left leg
Disclaimer
I share my workouts to show what I do, not to tell you what to do.
I post my workouts with a percentage of my max rather than stating what weights or speeds I use. Everyone is different and has different levels of fitness and capability. Your body is yours alone if you want to start working out, I recommend spending some time with a personal trainer who can put you on the right path.
When working out with weights, remember your 1 rep max is yours alone, finding the weights that are right for you is important. If you decide to try out a workout, find out what weights you should be using first.
‘Who wants lettuce wraps for dinner?’ is a question I have asked on many an occasion, there have never been any occasions I can think of when the answer from the family is ‘me please’.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked ‘what’s that? It smells nice’. One taste test later and I have an extra person ready to eat curried chicken wraps for dinner. Before the end of the day, I had three people on board for eating them again. The next weekend when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me.
Curried chicken wraps
Big portions
This recipe is big on flavour and portions. This recipe can feed eight people comfortably; if you have small eaters, you can probably get even more portions out of it. The curried chicken has a creamy coating with a satisfying amount of crunch from the carrots and celery. The mass amount of protein in this recipe may seem a bit much at first glance. I can assure you it isn’t really. The big portion of protein is there to help you feel fuller faster.
Let the flavours mingle
Whenever I make a batch of the curried chicken for the wraps I like to make it in advance and allow it to sit in the fridge for at least three hours; this lets the flavours hang out and mingle. The mix doesn’t need to be made in advance, but it does make a difference to the taste. If you have fussy eaters that aren’t big fans of spice you can leave out the chilli flakes and use mild curry powder.
In a bowl add the honey, lime juice, curry powder, chilli powder, salt and pepper.Add the mayo.Whisk everything together.Add the celery, onion, spring onions and carrots to a large bowl.Add the cooked chicken to the bowl.Mix well.Add the curry sauce to the chicken and vegetables.Mix well.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked 'What's that? It smells nice'
Credit: Cath @ easycleaneats
Ingredients
800g chicken breast, cooked
1 onion, chopped
2 carrots, grated
2 celery stalks, chopped
2 tbsp. Curry powder
3/4 cup easy mayo
2 tbsp. Honey
2 tbsp. Lime juice
2 spring onions, chopped
2 tsp. Chilli flakes
Salt and pepper
2 cos lettuce
Directions
In a large mixing bowl combine the chicken, onion, carrots, spring onions and celery.
In another bowl whisk together the mayo, honey, lime juice, curry powder, chilli flakes, salt and pepper.
Add the sauce to the bowl with the chicken and vegetables and mix well.
Wash each of the cos lettuces and take off the leaves and drain them.
Plate up the leaves and then add the chicken mixture into the centre each leaf.
Serve.
Nutrition
Per Serving: 208 calories; 9 g fat; 12 g carbohydrates; 22 g protein.
Equipment
Knife
Chopping board
Mixing bowl x2
Fork
Spoon
Measuring cups
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Eggs have to be one of the best ingredients you can find in your kitchen. I don’t think they should be breakfast only food; they are an anytime food. I know it may seem strange, but I like having breakfast for dinner, I don’t care if it makes me odd, I like it.
A little bit spicy
While I like the versatility of eggs, they generally don’t have a lot going for them in the flavour department, that means you can get creative with the additions to your eggs. For this recipe, I went with some spicy to go with my eggs. The first subtle spicy comes from a lovely bit of chorizo sausage; the spring onions add a little bit of crunch to the dish and the chilli flakes add the final kick to the eggs. It is a simple dish that takes minutes to make but actually looks a bit fancy.
Chorizo chilli eggs
Chorizo chilli eggs ingredients
Ingredients
4 eggs, beaten
2 spring onion, finely sliced
100g chorizo, cubed
1 tsp. chilli flakes
Heat some oil or butter over a medium heatAdd the chorizo to the panAdd the eggs to the panAdd the spring onionsServe hot
Eggs have to be one of the best ingredients you can find in your kitchen. This recipe is too good to only have for breakfast.
Credit: Cath @ easycleaneats
Ingredients
4 eggs, beaten
2 spring onion, finely sliced
100g chorizo, cubed
1 tsp. chilli flakes
Directions
In a frying pan over medium heat add some oil and the cubed chorizo.
Fry the chorizo until it begins to colour then add the beaten eggs to the pan.
Reduce the heat and gently cook the eggs.
Add the spring onions and chilli flakes to the eggs while they are cooking, you are aiming for a scrambled egg consistency.
Serve hot.
Nutrition
Per Serving: 425 calories; 32 g fat; 4 g carbohydrates; 27 g protein.
Equipment
Knife
Chopping board
Frying pan
Spatula
Fork
Mixing bowl
Measuring spoons
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
While I am on the road to recovery, am trying to keep as active as possible. Spending time on the airdyne will only get me so far so, am trying to do a heavily modified strength and conditioning programme to keep me in the best shape possible over the next few months.
Working out around an injury is possible and beneficial as long as you are sensible about it. The workouts I am doing are modified to account for my inability to weight bear on my left leg. All of the weights I’m using have been dialled back, so I reduce the risk of additional injuries. All lower body exercises focus on movement, flexibility and not losing what I have in the way of muscle. Upper body I have fewer limitations but still need to modify exercises to make sure I am not putting additional strain on my lower body.
I aim to get in some kind of movement every day.
Starting out slowly
This week is my first week back to every day general movement and working out after my recent knee surgery. Cabin fever has truly taken hold in the last few days, so I have been chomping at the bit to get back in the gym and start doing something.
To start building my fitness back up, I am making my nemesis AKA the airdyne, my new best friend. I can set myself up nicely so I have no weight on my left leg at all while using my seems and right leg to get a decent sweat going.
While I would like to convince myself I have bounced back from surgery, I know by my energy levels and the number of naps required across the day I am not back to 100 per cent yet.
Workout of the week
This plain and boring workout was as follows
5 minutes warm-up @ 25 per cent of max RPM.
20 minutes working @ 60 per cent of max RPM.
5 minutes cool down @ 10 per cent of max RPM.
Post-workout stretches and recovery
Right leg hamstring stretch.
Right leg quad stretch.
Achilles stretches right and left leg.
There is a knee in there somewhere
Disclaimer
I share my workouts to show what I do, not to tell you what to do.
I post my workouts with a percentage of my max rather than stating what weights or speeds I use. Everyone is different and has different levels of fitness and capability. Your body is yours alone if you want to start working out, I recommend spending some time with a personal trainer who can put you on the right path.
When working out with weights, remember your 1 rep max is yours alone, finding the weights that are right for you is important. If you decide to try out a workout, find out what weights you should be using first.
Easy Clean Eats 