June 2023 Newsletter
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Getting Back Into a Healthier Routine
Have you ever fallen off the healthy eating and daily exercise bandwagon? Who hasn’t? Three years ago, at the peak of COVID-19 pandemic-related closures, Common Ground was closed and I had done everything I could to try shift our business model in ways that would (hopefully) prevent us from going belly up. With nothing else I could do but wait, I entertained myself by producing a “zero-budget” documentary about the Mustang II - a car I’ve always felt deserved more love in car culture than it’s historically been afforded.
As most of you probably know, “Adapt or Die: The Mustang II Story” went viral. Soon after, I received a phone call from Dearborn, Michigan. It was John Clor, enthusiast communications manager for Ford Performance. John complimented the documentary and eventually talked me into writing a book! As noted in our most recent newsletter back in mid-April, “UNBRIDLED: The Passion, Performance & Politics Behind America’s Favorite Pony Car” is finally complete and is headed to print on June 9. So how does this have anything to do with “getting back into a healthier routine?”
In order to successfully time the release of my book with Ford’s release of its new seventh-generation Mustang, I was forced to prioritize research, interviews, writing, editing, and photo accumulation over my daily exercise routine. Yes, I joined Kristin in competition at the Omaha Triathlon last summer. And yes, I got in pretty good cardio-shape for it. But generally speaking, my diet and exercise habits these past three years have looked NOTHING like they did when I was competing as a natural bodybuilder back in 2010-11. Well, like so many who’ve resolved to eat better and exercise more in January’s past, My “January” starts on June 10th!
How will I do it? How should YOU do it if/when you find yourself in a similar position, coming back after a long time of “slacking?” It’s important not to jump in too hard, too fast. Personally, through June, I’m aiming to do full-body weight training every Mon/Wed/Fri and cardio every Tues/Thurs. For July, I plan to progress myself to an upper/lower “push” day every Mon/Thurs, an upper/lower “pull” day every Tues/Fri, and cardio every Wednesday. And beginning in August, my intention is to re-employ the same 5-day split that I used to swear by during my bodybuilding days.
Given, I was in my late 20s then vs. my early 40s now. But experience during my 19 years as a personal trainer (Nearly 1/2 my life, now that I think about it!) has informed me of both the importance of gradually easing back into an aggressive routine like that - and the tremendous successes that can be appreciated by having that patience through June and July. So, with an improved diet, a lot of hard work, and a little luck - hopefully I’ll finish 2023 in the best shape I’ve been in since before the pandemic!
Writing my UNBRIDLED book has been a tremendous experience and I hope it proves to be a commercial success. I really don’t know that I’ll ever compete in bodybuilding, powerlifting, marathon, or triathlon again - but I do plan to be in better shape at 43 than I was at 40, 41, or 42. If any of what I’ve said here has inspired you to buy my book - PLEASE DO! If any of what I’ve said has inspired you to eat better and push harder in (and out of) the gym - CALL ME! Let’s do this together. I’ll hold you accountable to attending our personal training sessions and giving it your all. And you can hold me accountable, making sure I’m not slacking in between!
Yours in health,
Robert M. Kennedy
President, CEO
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Golden Scramble With Greens and Mushrooms
Ingredients
8 large eggs
1/4 cup milk or unsweetened plant-based milk
2 teaspoons fresh turmeric root, finely grated (or 1/2 teaspoon dried turmeric)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
8 ounces (227g) shiitake mushrooms, sliced
2 cups (50g) baby spinach, kale or arugula
4 slices sprouted whole-wheat toast
Directions
In a large bowl, whisk together the eggs, milk, turmeric and half of the salt and pepper. Set aside.
Heat the oil in a large non-stick saute pan over medium heat. Add the mushrooms and cook, stirring frequently, until they’ve released their liquid and begin to brown, 5 minutes. Reduce the heat to medium-low, add the greens and stir to wilt, about 1 minute.
Pour the egg mixture into the pan and cook, stirring occasionally with a rubber spatula, until the eggs are just set, 2 minutes. Spoon the eggs over the toast and serve.
Serves: 4 | Serving Size: 1 slice of toast, 1/4 of the scramble
Nutrition (per serving): Calories: 273; Total Fat: 13g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 371mg; Sodium: 525mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 3g; Protein: 18g
This recipe courtesy of: MyFitnessPal