I made it through the first 5 days…no sweat…ok well I did sweat. EnduraCamps kicked my ass on Wednesday night! My hamstrings have been insanely tight and sore, and I somehow rubbed a spot raw right next to my tailbone(sorry if that is TMI) from doing sit-ups on the floor they have there. I have to say that is a new one for me. I’m going back tomorrow after taking yesterday off…hope I’m healed enough!
I got measured on day 2. And weighed. For now, I will share with you my body fat % and photos. Once I am done with this I’ll tell you how many pounds I lost, how many inches, etc. So my starting fat % is just under 21%. I feel like that seems low, cuz I am a curvy lady, but my trainer has had me from just above there down to just below 20% since he started measuring me in August. My body fat definitely responds to weight training, but I hate lifting at the gym. I am hoping my new “bootcamp” type class, HIIT, plyo, etc. will do the trick. My goal is to get my body fat down below 18% as this is when women start showing abs. I’m not trying to get a 6 pack, but I have a little pooch that just doesn’t ever want to go away and now is the time for it to say good-bye!
Here are the before photos:
Not the best photos since they are selfies, but you get the point.
Ok so let’s talk about food! This is breakfast from day 4 and 5. I decided to use sun butter on my squash for added fat. I don’t really like the sun butter on it’s own, which is good, because I LOVE peanut and almond butter…and I want to eat it by the spoonful. Just some over easy eggs today and organic chicken sausage from Whole Foods yesterday. The squash recipe is, as I said before, AMAZING and comes from the “It Starts with Food Book”
BUTTERNUT SQUASH PUREE WITH ROASTED GARLIC
2.5 lbs butternut squash, 1 head garlic(I did not use nearly this much), 1 TBSP clarified butter(I used ghee), 2 TBSP coconut milk(I added more to make it creamier for reheating), 1/4 tsp salt, 1/4 tsp cinnamon, 1/8 tsp cayenne, 1/8 tsp nutmeg, 1/8 tsp all spice(I had some pumpkin spice from Trader Joe’s I added in place of the last 2)
Bake squash and roast garlic with the squash. When cool scoop out, squeeze out garlic, and mix till smooth. Add other ingredients to taste. They recommend a food processor, but I used my immersion blender. YUM! YUM! It’s all gone and I’m a little sad.
My lunches were on the go for days 3 and 4 and I didn’t take a photo on day 3 but here are 4 and 5. Today I took some lean organic grass fed beef and heated it up with some ghee and added roasted green chiles(from the can) and bell peppers. I scrambled in egg whites(I am still a little fat phobic and don’t need to eat 6 whole eggs every day) and I topped it with avocado. I am not crazy about the taste of grass fed beef, which sucks, cuz I love me some ground beef. I’m going to have to choose recipes with a lot of spices and other ingredients, like a chili maybe? The salad is from day 4 and is chicken fajita salad with salsa and avocado. I just held the cheese, sour cream, and tortilla strips. And the tomatoes but that is just because I don’t like them raw ;D
Last nights dinner(night 4) was my spaghetti squash and turkey marinara I already posted, so I didn’t take a pic. Night 3 I had thai basil beef from “It Starts with Food” I added bell pepper, coconut aminos, fresh basil, and lime to my already cooked beef. I decided to make it a soup and poured some chicken broth. I ate olives on the side for some healthy fat. Tonight I got a big salad at the salad bar that I ate for night 5 dinner and will be day 6 lunch. I had mixed greens with beets, bell peppers, artichoke hearts, sunflower seeds, black olives, and radish. I added a hard boiled egg and a slice of thick cut bacon and tossed it in some balsamic vinegar. I went to hot yoga for the first time in a few weeks, as they moved the studio and were shut down for a bit, and I felt so good after that I wanted a fresh and tasty salad.
Wish me luck on my first weekend on the wagon 🙂 Until next time.