Page 50 - Sports Energy News, Cornwall, Issue No 133

50 Issue #133 February 2024 www.sportsenergynews.com

Diary of a Weightlifter - Planning and Peaking

By Thorin Gault lanning and peaking for were also lower and therefore fifteen-week cycle leading up to the
Pweightlifting competition is placed less demand on my body. Ontario Masters Championship at
a delicate art – especially for the The frequent competitions were the end of March. This fifteen-week
masters’ lifter. It is impossible to be important to become accustomed cycle will be comprised of three
constantly pushing the limits of the to the competitive environment ‘meso-cycles’ that each have their
competition lifts (snatch and clean and learning how execute when it own peaks in intensity (amount of
and jerk), without the body breaking mattered. weight lifted), and volume (number
down. It is for this reason that we of repetitions), followed by deload
break down our long-term training I now tend to compete only two weeks for recovery.
plans into shorter mesocycles and - three times per year, which allows
FPO waves, leading to peaking for for more careful planning of my Masters with another similar cycle
FPO
I will follow the Ontario
training.
important competitions.
leading up the Canadian Masters
I took a break from competition
When I was a beginner in the Championship in Rouyn, QC in
sport, I competed as often as I at the end of 2023 and focused my July before reevaluating my plan
could. For a couple of years, I training more on muscle building, for the rest of 2024.
mobility, and general strength (less
averaged a competition every two
months. Not only was I twelve emphasis on the competition lifts). There is always a method to the
years younger, but my top numbers I am currently three weeks into a madness.

Roxee’s Home Cooked Recipes

1 tsp vanilla extract
Apple Br ead Pudding
Apple Bread Pudding
1. Preheat oven to 350˚F
Grease an 8x8 baking dish
2. Combine bread, apples, and raisins
in a large bowl. Combine milk, brown
By Roxanne Prevost sugar, and butter in a small saucepan
over medium heat. Cook and stir
Here is an old-fashioned recipe that until butter is melted. Pour over bread
will use up some of that stale bread mixture in the bowl; mix until evenly
you have laying around the kitchen. coated. Pour bread pudding into the
APPLE BREAD PUDDING prepared baking dish.
4 cups bread cubes
3. Whisk eggs, cinnamon, and vanilla
2 cups peeled, sliced apples
together in a small bowl. Pour egg
1/4 cup raisins
mixture over bread mixture in the
1 3/4 cups milk baking dish. Do not stir.
1 cup brown sugar
4. Bake in the preheated oven until
1/4 cup butter
center is set and apples are tender.
2 large eggs, beaten Photo Submitted
Approximately 40-50 minutes.
1 tsp ground cinnamon
1/2 tsp vanilla extract 5. Meanwhile, make the vanilla sauce.
VANILLA SAUCE Mix milk, butter, white sugar, and
brown sugar together in a saucepan.
1/2 cup milk
Bring to a boil, remove from heat,
1/2 cup butter
stir in vanilla. Serve over the bread
1/4 cup white sugar
pudding. ENJOY!
1/4 cup brown sugar