80 Day Obsession Resistance Loops Comparison (Bands)

4 sets of Loops and Bands

If you are doing Autumn Calabrese’s 80 Day Obsession or A Little Obsessed from Beachbody On Demand, then you know how much the program depends on the 80 Day Obsession Resistance Loops designed for the program. Since the program was a smash success and the company under-estimated the demand for the Accessory Bundle, many customers resorted to purchasing third-party loops or strength bands to get started. If that applies to you, do you know how your bands stack up to the ones the cast is using? I’ll show you how to compare what you may have to the official Resistance Loops used on the screen.

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What You Will Need

To measure the resistance of your loops, you will need 3 things:

dumbbell, loops, and ruler

  • a tape measure or yardstick
  • a 15 pound dumbbell
  • resistance loops or strength bands

(If you don’t have a 15 pound dumbbell, then go get a pair! You shouldn’t be doing an 80 Day Obsession leg workout with less than 15 pounds!)

How to Measure

What we are basically going to do is see how much a loop has to stretch before it starts to lift a 15 pound dumbbell off the floor. The stronger the loop, the less it will stretch. Here are the steps for checking your loops or band:

  1. With your dumbbell flat on the floor, measure the gap between the floor and the dumbbell handle. Since our measuring stick will be measuring from the floor you will subtract this gap from the stretched measurement so you are only measuring the stretch of the band. My hex weights only have a 1″ gap between the handle and the floor, but my plates and discrete handles have a 2″ gap.
  2. Place one end of your loop over the handle of your dumbbell. Rather than center it on the handle, shift it all the way to one end of the handle so it is right next to the business end of your dumbbell.
  3. While holding your measuring stick in one hand, raise the other end of the loop until it starts to stretch. Continue stretching until one end of your dumbbell just starts to lift off the floor. Take care not to lift the weight off the floor more than a quarter of an inch or your reading will be too high. Record the height of the stretch at the top of the loop.
  4. Subtract the gap you measured in Step 1, and that is your loop stretch for comparison.

Measuring the Loop

Comparison of Different Loops and Bands

I evaluated 4 sets of loops/bands:

  • Official 80 Day Obsession Resistance Loops (9″, yellow, green, blue)
  • Official 80 Day Obsession Resistance Loops (12″, yellow, green, blue)
  • Beachbody Strength Bands (older 10.5″ version used in Brazil Butt Lift, yellow, green)
  • Fitness Gear Bands from Dicks Sporting Goods (9″, orange, green)

This chart illustrates how much the official 80 Day Obsession Resistance Loops stretched, and how the other two sets compared:

80 Day Obsession Resistance Loops Comparison Chart

The 9″ 80 Day Obsession Resistance Loops are definitely the strongest set of loops that I tested. The green and blue loops specifically are pretty beefy, and under normal use should not rip or tear easily. The 12″ 80 Day Obsession Resistance Loops are similar to the 9″ loops with about 3″ of additional stretch because they are 3″ larger in diameter. The Beachbody Strength Bands were the weakest that I tested, although I did not have the heavy red Strength Band to test.

If you test your bands this way please tell me in a comment below what measurements you get. I’m curious how everyone’s official Resistance Loops compare. If you are using a third part set of loops or bands, please share what brand they are and where you purchased them so we can all learn how they compare!

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Posted in Blog, Equipment, Fitness Tagged with:

Lemony Dill Chicken Soup

Lemony Dill Chicken Soup

Some of my favorite spring ingredients come together in this delicious fresh and easy chicken soup.

Lemony Dill Chicken Soup

(modification of original recipe from Cooking Light)

Serves 4

  • 2 teaspoons extra-virgin olive oil
  • ½ cup onion, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves, sliced
  • 5 cups reduced sodium chicken broth
  • ¼ cup uncooked quinoa
  • 1 pound skinless boneless roasted rotisserie chicken breast, shredded
  • 1 cup sugar snap peas, cut diagonally 1 inch
  • 1 cup asparagus, cut diagonally 1 inch
  • 1 cup fresh tomato, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon grated lemon rind (zest)

Heat a large sauce pan or Dutch oven over medium heat.  Add oil to pan, coating bottom.  Add onion, salt, pepper and garlic to pan; sauté for 5 minutes or until onion is tender.  Add broth and quinoa; bring to a boil.  Reduce heat to simmer; cook 20 minutes.  Stir in chicken, snap peas, asparagus and tomato; cook 5 minutes.  Stir in dill and lemon zest.  Serve warm.

Nutritional Info/Serving:  Calories 244, Fat 5g, Protein 29g, Carbs 16g
21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 0.5 Yellow, 0.5 tsp

Posted in 21 Day Fix Recipes, Chicken, Recipes, Soups and Chili Tagged with: , , , , ,

Shrimp and Avocado Salad

Shrimp and Avocado Salad

The first time that we made this was deep in the winter and it reminded us of a perfect summer meal.  Why wait for summer?

Shrimp and Avocado Salad

(modification of original recipe from Giada De Laurentiis)

Serves 4

SALAD:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Braggs Liquid Aminos (or reduced sodium soy sauce)
  • 1 garlic clove, minced
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper (optional)
  • 1 pound shrimp (26-30 count), peeled and deveined
  • 2 medium zucchini, halved lengthwise
  • 8 skewers (if using wooden skewers, presoak for 30 minutes in water to prevent burning)
  • 1 medium avocado, cut into ½ inch pieces
  • 2 cups cooked quinoa
  • 8 ounces fresh baby spinach (or mixed salad greens)

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 teaspoons agave nectar or maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the salad:  In a medium bowl, mix the first 9 ingredients together (oil through crushed red pepper).  Add the shrimp and toss until coated.  Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat grill.  Using a pastry brush, brush the zucchini halves with 1 teaspoon olive oil.  Grill until tender, 4 to 5 minutes per side.  Transfer these to a cutting board.

Remove shrimp from marinade and divide evenly among skewers, firmly skewering through tail and body. Discard the marinade.  Grill the shrimp until pink and cooked through, 2 to 3 minutes per side.  Transfer to the cutting board.  Cut the grilled zucchini and shrimp into ½ inch pieces.

For the dressing:  In a small bowl, whisk together all ingredients until smooth.

In a large serving bowl, assemble the spinach, quinoa, shrimp, zucchini and avocado.  Add the dressing and gently toss until all salad ingredients are coated.

Nutritional Info/Serving:  Calories 391, Fat 17g, Protein 32g, Carbs 30g
21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 1 Yellow, 1 Blue, 0.5 Orange or 2 tsp

Posted in 21 Day Fix Recipes, Recipes, Seafood Tagged with: , , , ,

Spaghetti Squash with Lemon Chicken

Spaghetti Squash with Lemon Chicken

One of our meal prep tasks is to grill chicken breasts for the upcoming week’s meals, so this recipe was quite easy!  You could also use store bought rotisserie chicken and substitute 1 (15 ounce) can of diced tomatoes (with the liquid) for the cherry tomatoes to further simplify.

Spaghetti Squash with Lemon Chicken

(modification of original recipe from Goodful)

Serves 4

  • 1 spaghetti squash
  • Olive oil spray or ½ teaspoon olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

SAUCE:

  • 2 teaspoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ lemon, juiced (about 1 tablespoon fresh lemon juice)
  • 1 cup low sodium chicken broth
  • 1 pound boneless/skinless chicken breasts, cooked or grilled and cut into 1-inch pieces
  • 8 ounces fresh baby spinach

Preheat oven to 400 degrees.

Carefully poke several holes into the spaghetti squash.  Microwave on high for 5 minutes.  Cut the squash in half lengthwise.  Remove seeds with a spoon (save and rinse the seeds for roasting and enjoying later!).  Spray/drizzle olive oil over the inside of the squash; season with salt and pepper.  Place squash upside down (cut sides facing down) on a foil lined baking sheet.  Bake for 40 minutes or until soft.  Keep warm.

While the squash is roasting, prepare the sauce by heating the oil in a large non-stick skillet.  Add onion and sauté for 2 to 3 minutes over medium-high heat.  Add garlic and cook for 1 minute.  Add tomatoes and cook for 2 minutes or until the onions are translucent.  Add the spices (thyme, salt, pepper and red pepper flakes if using).  Mix well to combine.

Add lemon juice and chicken broth.  Cook until the liquid reduces and thickens, about 15 to 20 minutes, stirring frequently.  Add the diced chicken; cook for 2 minutes.  Add spinach; cook for 2 minutes or until spinach is wilted and well combined.

Using a fork, shred the inside flesh of the roasted spaghetti squash.  Evenly divide the spaghetti strands between 4 plates; pour the chicken sauce over the squash.  Serve and enjoy immediately.

Nutritional Info/Serving:  Calories 268, Fat 7g, Protein 29g, Carbs 26g

21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 0.5 tsp

Posted in 21 Day Fix Recipes, Chicken, Recipes Tagged with: , ,

Asian Chicken Salad

Asian Chicken Salad

Pre-packaged coleslaw mix and store bought rotisserie chicken make this a quick and easy work week meal.

Asian Chicken Salad

(modification of original recipe from Reluctant Entertainer)

Serves 4

SALAD:

  • 4 cups fresh baby spinach
  • 1 small bag coleslaw mix (about 6 cups of green/purple cabbage and carrots)
  • 4 cups rotisserie chicken breast, skinned and finely chopped
  • ¼ cup toasted sliced almonds
  • ¼ cup dried cranberries
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro leaves, diced
  • 1 tablespoon sesame seeds

DRESSING:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Braggs Liquid Aminos (or reduced sodium soy sauce)
  • 1 garlic clove, diced
  • 1 tablespoon honey
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon sesame oil
  • 2 tablespoons water

For the salad, layer the first 8 ingredients (spinach through sesame seeds) in a large bowl.

For the dressing, combine the next 7 ingredients (olive oil through sesame oil) in a blender or mini food processor.  Add the water and process until smooth.

Pour the dressing over the salad according to your taste (you may have extra left over).  Gently toss and serve.

Nutritional Info/Serving:  Calories 403, Fat 18g, Protein 39g, Carbs 24g
21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 0.5 Blue, 0.5 Orange, 2 tsp

Posted in 21 Day Fix Recipes, Chicken, Recipes Tagged with: , , ,

Southwestern Quinoa Salad

Southwestern Quinoa Salad

We always have avocados in our house and just loved the creaminess that it adds to this easy recipe.  It makes a delicious side dish or salad entrée with the addition of baby spinach and chicken.

Southwestern Quinoa Salad

(modification of original recipe from Clean Food Crush)

Serves 6

  • 1 cup fresh or defrosted frozen corn
  • 1 cup canned black beans, rinsed
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cups (COOKED) quinoa (that’s about ¾ cup dry quinoa and 1 ½ cups water cooked according to package directions)
  • ½ cup red onion, diced
  • ½ cup red bell pepper, diced
  • 1 medium ripe avocado, diced
  • 2 large limes, juiced (about ¼ cup fresh lime juice)
  • ½ cup fresh cilantro leaves, diced
  • 1 ½ pounds cooked skinless boneless chicken breast, diced (optional)
  • 12 cups fresh baby spinach (optional)

In a large saucepan over low heat, gently warm the first 8 ingredients (corn through crushed red pepper flakes) for 3 – 5 minutes.  Add cooked quinoa and gently stir to mix.  Remove saucepan from heat.

Add red onion, red bell pepper, avocado, lime juice and cilantro.  Mix well to combine.  Serve as a side dish either warm or cold.

If serving as a meal, divide baby spinach evenly among 6 plates.  Serve quinoa mixture evenly on top of spinach.  Place 4 ounces of cooked chicken on top of quinoa per plate.

Nutritional Info/Serving:  Calories 199, Fat 7 g, Protein 7 g, Carbs 32 g

21 Day Fix Container Equivalents/Serving:  1.5 Yellow, 0.5 Green, 0.5 Blue

Nutritional Info/Serving (served with 4 oz. chicken breast + 2 cups baby spinach): Calories 319, Fat 8g, Protein 30g, Carbs 35g

21 Day Fix Container Equivalents (served with 4 oz. chicken breast + 2 cups baby spinach): 1 Red, 1.5 Yellow, 2 Green, 0.5 Blue

Posted in 21 Day Fix Recipes, Chicken, Grains and Pasta, Recipes Tagged with: , , ,