@seafrogvlog: The FLUTTER KICK is a swimming technique used in various strokes, particularly the freestyle, backstroke and butterfly. It involves: *Key Characteristics* 1. Alternating legs - Legs move in an alternating, fluttering motion. 2. Small, rapid kicks - Quick, narrow kicks with feet together. 3. Knee bend - Slight knee bend, keeping legs relaxed. 4. Foot position - Feet pointed, with toes together. *Benefits* 1. Efficiency - Reduces drag, conserving energy. 2. Speed - Increases swimming speed. 3. Stability - Enhances body position and balance. 4. Endurance - Reduces fatigue. *Techniques to Master Flutter Kick* 1. Relax your legs - Avoid stiffness. 2. Keep knees slightly bent - Prevents over-kicking. 3. Focus on ankle movement - Generate power from ankles. 4. Practice drills - Isolate flutter kick during exercises. *Common Mistakes to Avoid* 1. Over-kicking - Wastes energy, creates drag. 2. Kicking too deeply - Reduces efficiency. 3. Letting legs sink - Increases drag. *Drills to Improve Flutter Kick* 1. Kicking drills - Focus on flutter kick without arms. 2. Leg lifts - Lift legs out of water, then lower. 3. Flip turns - Practice flutter kick during turns. *Muscle Groups Engaged* 1. Quadriceps 2. Hamstrings 3. Glutes 4. Lower back 5. Core *Tips for Beginners* 1. Start slow, increase speed gradually. 2. Focus on proper technique. 3. Practice regularly. #Seafrog

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jam💚🫶🏾 :
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Crispy garlic cheese shawarma wrap Ingredients  For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces  Salt to taste  1 tsp black pepper  1 tbsp garlic powder  1 tsp onion powder  1 tbsp paprika powder 1 tsp sumac powder  1 tsp cumin powder  1-2 tsp red pepper flakes  2 tbsp whole milk yogurt  1 tbsp extra virgin olive oil  1 tbsp lemon juice  1 cup shredded mozzarella cheese  1 tsp parsley  Oil for cooking  For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper  1/2 tsp sumac  1 tbsp lemon juice  1 tbsp extra virgin olive oil  For the creamy garlic sauce  1/2 cup mayonnaise  1/4 cup sour cream  2 cloves fresh garlic 1 tbsp lemon juice  Salt to taste 1/2 tsp black pepper  1/2 tsp honey 1 tbsp paprika powder  1 tsp garlic powder  To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #Recipe #shawarma
Crispy garlic cheese shawarma wrap Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #Recipe #shawarma

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