Burpees: damn tough. Even in Converse high-tops.

Recipe Number 1: For Strength and Speed

What better way to start a Monday than with a running and strength circuit? We thought so.

This workout, in Run Like A Mother, is from a personal trainer and mother of 4, Kerrie. She trained Kat for her only injury-free training cycle and race. “The lifting seems like it would be easy, but then you throw in sprints and, all of a sudden, 24 body-weight squats are rather fatiguing,” explains Kat. Adds trainer Kerrie, “The circuits, combined with fast running mimics the demands of a marathon, when you have to keep running despite increasing weariness.”

Warm-up with a 2-mile jog on a treadmill

Run 400 meters at 5K pace

12 burpees (from a standing position, jump feet back to push-up position, jump feet forward, repeat)

6 assisted chin-ups

30 crunches

12 push-ups

24 bodyweight squats (hold a medicine ball if you want)

Run 400 meters at 5k pace

10 squats with shoulder press

8 push-ups with feet, shins, or knees on stability ball

12 triceps dips

30 back extensions

30 lunges with biceps curls

—Repeat once, then cool down with, as Kat says, “whatever energy you have left.”

SBS and I have heard from a couple readers that they’ve done this workout, and it kicked their booties.  Have you tried it? If so, let us know what your quads and lungs thought. If not–and you want a little justification to partake in the next secret recipe–get going.

Recipe Number Two: Ashley’s Yummy Cupcakes

Ashley won the Hump Day giveaway, and she happily traded this (super easy) recipe for her Asics gift certificate. Your muscles may hate me after the above workout, I’m pretty sure you’ll be thanking me for this.

Sour Cream Brownie Cupcakes
1 box brownie mix (“Don’t be afraid of box mixes,” she says, “Trying to be Martha is exhausting.” I agree.)
1 cup sour cream
1 cup chocolate chips
1 can frosting, your choice

Prepare brownie mix as directed. Fold in sour cream and chocolate chips. Bake at 350 in either a greased muffin pan or in cupcake liners. This recipe makes 12 regular sized cupcakes of 24 mini cupcakes. For regular cupcakes bake for at least 30 minutes checking center with toothpick for doneness. Mini cupcakes take only 12-15 minutes. Let cool completely. Fill a pastry bag with your choice of frosting (I use either plain old chocolate or tinted cream cheese) and pipe onto cooled cupcakes. Decorate as desired.