Glad to see you are being ‘Nice and’ completing your exercises for Northern Bootcamp’s Fitmas. Santa would approve!
Let’s get started with arms and chest today, followed by another delectable side dish.
If you have only just found this guide, we strongly recommend you start with the first day of Fitmas and work forwards from there. You can also check out our introductory guide to 12 Days of Fitmas.
Exercise
We’re going to start with the basic press up, and as the twelve days go on this movement will progress. Pay close attention to your form to avoid injury.
Day Three Routine: Arms & Chest I, Standard Press Ups
- Press ups, 3 sets of 10
Place your hands 30cm apart on the floor, and align your toes to the width of your hands. Make sure your body is straight, so you aren’t dipping your lower back.
Move your body in a single unit down until your elbow is at a 90 degree angle. Breathe out on the push up.
Too difficult? Place your knees on the ground without lifting your bum and complete the sets. Too easy? Complete an extra set.
Recipe
Celeriac and Parsnip Bake
Ingredients:
2 onions, thinly sliced
1 small bunch thyme, leaves picked
¼ tsp mustard seeds, crushed
2 tbsp red wine vinegar
400ml chicken stock
1 celeriac, peeled and thinly sliced
500g parsnips, peeled and cut into thin rounds
Prep:
Heat your oven to 200C/180C fan/gas 6.
Add the onions, thyme leaves, mustard seeds and 1 tbsp water to a non-stick frying pan and cook over a medium-high heat for 10-15 mins or until the onions are soft. Then add the vinegar and bubble for 1 min.
Meanwhile, bring the stock to the boil in a medium pan. Add the celeriac and parsnips, and simmer for 6 mins, stirring occasionally. Layer the vegetables with the onions in a large ovenproof dish. Pour over enough stock to come halfway up the vegetables, then bake for 30 mins until golden and cooked through.
Recipe via BBC Good Food.
Once you’ve finished Day Three you can find Day Four of Fitmas here.
