@luke_warrick: To be clear, you sprint 100 meters then walk back 50 meters then continue that until you run around the entire track one time @The_Race_Within #trackworkout #400workouts #speedtraining #theracewithin #issamasinga

Luke

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Thursday 14 May 2026 18:04:29 GMT

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Comments

Idk :

We call these UCLAs

2026-05-14 21:08:23

6

Mitigation&Justice :

We jogged back the 50 at FSU

2026-06-14 05:02:29

1

ameen🪖 :

Just 1 lap? Spikes or trainers

2026-05-14 23:45:41

1

nash.anderson2 :

Been a victims of these

2026-05-19 01:50:08

0

The_Race_Within :

Speed changes everything

2026-05-14 18:06:57

6

M&M :

Would you do this 3 weeks out of a big meet?

2026-07-09 21:07:52

0

saint jacob :

you sprint🔥

2026-05-18 09:58:59

0

Joseph :

Do I go full speed or not all the way

2026-05-24 00:30:50

0

The_Race_Within :

Yes sirrrrrr

2026-06-23 13:00:45

0

atease5 :

🔥🔥

2026-06-07 05:50:11

0

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🇲🇽🥔 POV: If the World Cup had jacket potatoes… Mexico would be bringing the heat! A crispy fluffy jacket potato loaded with chipotle-lime chicken, silky queso cheese sauce, fresh pico de gallo, charred Mexican-style sweetcorn, avocado, jalapeños and a drizzle of garlic-lime crema. Messy, cheesy and packed with flavour. 🌶️🧀🔥 Mexican World Cup Jacket Potato – SuperHomeCook Style Ingredients ● 1 large baking potato ● 1 chicken breast, diced ● 1 tsp chipotle paste ● Juice of ½ lime ● 1 tsp smoked paprika ● 1 tsp garlic granules ● Salt & pepper ● Handful grated cheese ● ½ avocado, diced ● Jalapeños ● Fresh coriander Queso Sauce ● 15g butter ● 15g plain flour ● 200ml milk ● 100g mature cheddar, grated ● 50g mozzarella, grated ● ½ tsp smoked paprika ● Pinch garlic powder ● Salt Pico de Gallo ● 2 tomatoes, diced ● ¼ red onion, finely diced ● Fresh coriander ● Juice of ½ lime ● Salt Garlic-Lime Crema ● 3 tbsp sour cream ● 1 tbsp mayonnaise ● Juice of ½ lime ● ½ tsp garlic granules Charred Mexican Sweetcorn ● 1 corn on the cob (or 150g sweetcorn kernels) ● 1 tsp olive oil ● 1 tsp Tajín seasoning ● ½ tsp smoked paprika ● ¼ tsp chilli powder ● ½ tsp Mexican seasoning salt Method 🥔 Jacket Potato Method Pierce the potato all over with a fork and microwave for 5–6 minutes depending on size. Brush with olive oil, sprinkle with sea salt and air fry at 180°C for 45–55 minutes until crispy. Increase to 200°C for the final 10 minutes. Season the chicken with chipotle paste, lime juice, smoked paprika, garlic granules, salt and pepper, then cook until golden and slightly charred. For the sweetcorn, coat with olive oil, Tajín, smoked paprika, chilli powder and Mexican seasoning salt. Grill or air fry at 200°C for 8–10 minutes until lightly charred. For the queso, melt the butter, stir in the flour, then gradually whisk in the milk. Add the cheddar, mozzarella, paprika and garlic powder and stir until smooth and cheesy. Mix the pico de gallo ingredients together and combine the crema ingredients in a separate bowl. Open the potato, season with garlic salt and black pepper, add grated cheese and fluff with a fork. Top with the chicken, queso, pico de gallo, charred sweetcorn, avocado and jalapeños. Finish with the garlic-lime crema and fresh coriander. 🇲🇽⚽ Follow along to see which country lands on a jacket potato next! #JacketPotatoes #worldcup2026 #foryoupagе #mexicanfood #JacketPotato

🇲🇽🥔 POV: If the World Cup had jacket potatoes… Mexico would be bringing the heat! A crispy fluffy jacket potato loaded with chipotle-lime chicken, silky queso cheese sauce, fresh pico de gallo, charred Mexican-style sweetcorn, avocado, jalapeños and a drizzle of garlic-lime crema. Messy, cheesy and packed with flavour. 🌶️🧀🔥 Mexican World Cup Jacket Potato – SuperHomeCook Style Ingredients ● 1 large baking potato ● 1 chicken breast, diced ● 1 tsp chipotle paste ● Juice of ½ lime ● 1 tsp smoked paprika ● 1 tsp garlic granules ● Salt & pepper ● Handful grated cheese ● ½ avocado, diced ● Jalapeños ● Fresh coriander Queso Sauce ● 15g butter ● 15g plain flour ● 200ml milk ● 100g mature cheddar, grated ● 50g mozzarella, grated ● ½ tsp smoked paprika ● Pinch garlic powder ● Salt Pico de Gallo ● 2 tomatoes, diced ● ¼ red onion, finely diced ● Fresh coriander ● Juice of ½ lime ● Salt Garlic-Lime Crema ● 3 tbsp sour cream ● 1 tbsp mayonnaise ● Juice of ½ lime ● ½ tsp garlic granules Charred Mexican Sweetcorn ● 1 corn on the cob (or 150g sweetcorn kernels) ● 1 tsp olive oil ● 1 tsp Tajín seasoning ● ½ tsp smoked paprika ● ¼ tsp chilli powder ● ½ tsp Mexican seasoning salt Method 🥔 Jacket Potato Method Pierce the potato all over with a fork and microwave for 5–6 minutes depending on size. Brush with olive oil, sprinkle with sea salt and air fry at 180°C for 45–55 minutes until crispy. Increase to 200°C for the final 10 minutes. Season the chicken with chipotle paste, lime juice, smoked paprika, garlic granules, salt and pepper, then cook until golden and slightly charred. For the sweetcorn, coat with olive oil, Tajín, smoked paprika, chilli powder and Mexican seasoning salt. Grill or air fry at 200°C for 8–10 minutes until lightly charred. For the queso, melt the butter, stir in the flour, then gradually whisk in the milk. Add the cheddar, mozzarella, paprika and garlic powder and stir until smooth and cheesy. Mix the pico de gallo ingredients together and combine the crema ingredients in a separate bowl. Open the potato, season with garlic salt and black pepper, add grated cheese and fluff with a fork. Top with the chicken, queso, pico de gallo, charred sweetcorn, avocado and jalapeños. Finish with the garlic-lime crema and fresh coriander. 🇲🇽⚽ Follow along to see which country lands on a jacket potato next! #JacketPotatoes #worldcup2026 #foryoupagе #mexicanfood #JacketPotato

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