Milwaukee Foot & Ankle July 2017

SWEATIN’ IN THE SUNSHINE Creative Workouts You Can Do Outside This Summer

As the summer sun begins to beat down, your excuses to avoid working out go up in smoke. Here are some ways to mix it up and get outdoors.

session — this will add a cardio-boosting element to your yoga practice and will increase blood flow, compounding the positive effects of every stretch.

Take advantage of hills. Today, instead of ramping up your treadmill, find a hill around your home. Ideally, you want the incline to be between a 6- and 8-percent grade. After a thorough warmup, do a series of all-out sprints up the length of the hill, recovering on your walk back down. Try the park bench press. Next time your daily jog leads you into the local park, find a sturdy park bench. The elevated nature of the bench makes it perfect for all sorts of body-weight exercises. The possibilities are endless. Try doing squats, double- and single-leg, using the bench as a support. Then, sit on the bench with your hands on either side of your hips. Slide your rear off the bench, supporting yourself with your hands, and do 12 to 15 dips, bending your elbows up and down. To get your cardio in, do a series of step-ups to the bench, followed by box jumps. Then you can continue your jog as a cool-down. In the sun, all yoga becomes hot yoga. Yoga is already excellent for increasing flexibility and strength, but add in the heat of the summer sun and it becomes even more effective. Set up your yoga mat anywhere the sun beats down and start your favorite yoga routine. Switch positions slightly faster than you would in a normal


Summertime Frozen Yogurt Pie Looking for a summer dessert you don’t have to feel guilty about indulging in? Try this easy, low-fat frozen treat!


• 1 cup frozen or fresh mixed berries

• 1 premade graham cracker pie crust • 1 (8-ounce) container Cool Whip

(strawberries, blueberries, and blackberries) • 3 (6-ounce) containers regular yogurt (berry flavors work best)



Combine Cool Whip, mixed berries, and yogurt in a bowl. Mix with a spatula until well-blended.


Cover pie with foil or plastic lid.


Store in freezer for at least 3 hours, or until frozen through.


Pour yogurt mixture into pie crust.


Serve frozen or slightly thawed.



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