Artistic ABS- Flatter ABS in a Week

Every muscle and organ have its own function and task, but our core is the Queen of your body. It is the fundamental part of our body that keeps our posture upright, supports our back, keeps our immunity and keeps our major organs well intact. Basically, if you did not have a core you could not do 90% of things you are already doing, so begin loving your core.

Now that we all share something in common- abs, the question is who has the prettiest and best-designed abs? The way we train our abs can differentiate how our abs look like. For example, if you do heavy weight training you develop more of the 6 pack abs look. If you exercise holistically you will develop a more natural look.

The Physiological and Mechanical Tradeoff

As a personal trainer, one of the difficulties I often run into is trying to balance what a client can do with what they want to do.  Often times these situations will look like this:

Client: “I want to build my glutes.”

Me: “Okay, let’s add in some lunges today.”

Client: (During the first set) “Ouch, this is bothering my knee.”

I call this dilemma the physiological/mechanical tradeoff.  It’s a tradeoff because, as personal trainers, we know how we want to challenge our clients’ physiology, but we need to be able to do so within the mechanical parameters that are presented.

Lumbar spine – Understanding the science behind both movement and dysfunction

The spine is a complex structure, comprised of nerves, connective tissue, bones, discs, muscles and other essential integrative components. Whether it getting out of a chair or car, lifting or carrying items, some 29 muscles around the pelvic girdle and lumbar spine, provide stability. In this article, we will review the anatomy of the spine, common injuries to the lumbar spine, functional assessments and training strategies to work with clients with previous injuries.

Seared Shrimp, Muscles & Scallop Pasta w/Lemon Chardonnay Butter Sauce

– 6oz Angel Hair or Linguini Pasta

– 6 Shrimp (any count size)
– 4 Green Lipped Mussels 6 Small Scallops
– 1 tsp Chopped Garlic
– 1 Lemon
– 2oz Grated Romano Cheese (or Parmesan)
– 4oz Chardonnay
– 1 Tbsp Olive Oil
– 2 Tbsp Butter
– Salt to taste
– Pepper to taste

Cook pasta according to package instructions.
Heat a sauté pan over medium heat and add olive oil.
Add the scallops and sear 2-3 minutes each side.
Add shrimp and garlic and heat 15-20 seconds or until the aroma from the garlic is noticeable.
Squeeze in the lemon juice and add mussels and Chardonnay. Cover with lid for 30-45 seconds or until the mussels are open.
Add butter, salt and pepper to season.
Add pasta and toss until pasta is hot then add Romano cheese to tighten sauce.
Heat 2-3 minutes until cheese melts and the sauce tightens.

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