“What do you eat?” I get this question fairly often these days. It usually ends up with me explaining what protein pancakes are, then listening to someone explain how they have tried eating low carb / paleo / keto / … Continue reading
Hey y’all. This post is sort of a grab-bag of things I’ve been thinking about, so bear with me.
Unfortunately, you can’t pose naked.
First off, you may remember that I decided to make my own posing suit (the sparkly bikini that figure girls wear on stage) instead of purchasing one. My reasoning for this was mostly due to budget limitations. My mom taught me how to sew when I was little, and I have done a few small projects, including making clothing for myself, in the past. How difficult could it be to make a itsy bitsy bikini?
Well, it hasn’t been easy, but I did manage to finish the top this week. I only had to re-seam the bottom edges like 3 times, ha!
The suit bottoms will be much more touch-n-go, since they need to fit my big ol’ butt that will probably change size and shape from now until I actually wear this thing. Figuring out how to size them down is going to be challenging, but I bought extra fabric, so if all else fails, I can always just start from scratch!
If you are interested in making your own posing suit, I highly recommend checking out Jodi Lane’s youtube channel. She sells patterns for suits and has great instructional videos and information. She sells completed suits as well.
I have been playing around with my food a lot recently & trying new recipes, especially variations on my protein pancake recipe, since I eat those every morning. These lemon ricotta crepes are my favorite so far. Check em out!
Lemon Ricotta Protein Crepes
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup non-fat ricotta cheese
- 1/2 cup egg whites
- juice of 1/2 lemon
- 1 teaspoon lemon zest
- 2 scoops vanilla protein powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Strawberries for topping (or topping of your choice)
- Whisk together almond milk & ricotta in a bowl until smooth. Whisk in egg whites, lemon zest & juice.
- Add protein powder, baking soda and salt. Mix together until no more clumps remain
- Heat a non-stick heavy-bottomed pan on medium-low. Spray with cooking spray and pour 1/4 of the batter into the pan. Twirl the pan to cover the bottom. Let cook until edges start rolling up a tiny bit (about 1-2 min). Then flip, cook for 30s-1min and move to plate. Repeat with rest of batter.
- Top with fresh fruit & cream or lemon custard.
Dr. Norton Throws Down
I posted Layne Norton’s video blog on Metabolic Damage in my Cutting The Fat post earlier this month. This week he posted a follow-up video about reverse dieting that is really awesome and worth watching. I’m already getting super excited about my plans post-competition (yay for building my metabolism and getting stronger again!). I was also SOOO HAPPY to hear Layne say “You don’t need a coach to compete”. Doing this all on my own has me a little worried that I’m missing a huge part of the prep experience. It’s refreshing to hear someone who knows the industry well and coaches a lot of successful competitors recognize that DIY-ing it isn’t a waste of time.
It’s that time again! I’m officially10 weeks out now from my first competition (which I may or may not do depending on how I feel / if i can get time off from rotations). Weight loss progress is right on target – I’m 140 today, which is down 3 lbs from 2 weeks ago, and it looks like it was all fat, because my back looks pretty awesome!
I still have a lot of work to do on my posing, especially tweaking my poses to take emphasis off of my Left-Right asymmetry. Looking at these photos, I still wish my lats were bigger & delts rounder, but keep in mind that these photos are taken first thing in the morning, without any kind of pump. Of course, as nice as my upper body is coming along, there is still fat to lose from the badonk and thighs (story of my life!). Also I still have no calves, despite a bajillion sets of calf work in the last few months. 😦
Overall, however, I feel optimistic about my progress. The best part is I haven’t had to add any extra cardio (I do a few hill sprints 1-2x a week) and I’m still eating about 1800 cals a day on average (sometimes more). This rate of weight loss is totally sustainable for the time being, and should bring me into stage condition by the time I need to be there. So hooray for that!
I’ve become a bit bored with my program as of late, so I did some tweaking to make it more interesting. I’ve dropped cleans for the time being, since I’m so terrible at them I can’t even clean as much as I bench (yeah, weak…), which kind of defeats the purpose of doing them as the main lift on a “strength” day. Instead, I will be working on front squats. I’m also adding more unilateral hamstring and delt work to try to fix the asymmetry I talked about earlier. I’ll try to upload more training videos in the next few weeks to give y’all a better idea of what I’m up to.
Lastly, If you’re not already following me on facebook, click the link on the sidebar to like my page and get more frequent updates!
A reader recommended I try Greek seasoning, so I picked some up. It’s pretty much the closest thing to magic fairy dust I have come across. Soooo good sprinkled on top of chicken breasts and roasted with lemon and garlic. … Continue reading
Can you tell that I have a sweet tooth? I promise that I eat real food every once in a while, I just have way more fun taking photos of baked deliciousness than chicken and broccoli, so all I want … Continue reading
The one thing that initially held me back from seriously contemplating competing was reading about the crazy diets some female physique competitors claim to follow. There are a plethora of stories out there about women hiring coaches who have them … Continue reading
You may be thinking that the internet needs another protein pancake recipe like it needs another Harlem Shake video. Well screw you, because these are awesome! The kefir gives them a little tang that reminds me of buttermilk pancakes. They … Continue reading
469 Cals / 27g Protein / 39g Carbs / 21g Fat Makes 6 Servings My inspiration for the cinnamon and pineapple combo came from, of all things, a memory I had of my mom’s delicious pineapple upside-down cake while passing … Continue reading
Kefir is a fermented milk beverage that tastes a little sour, like plain yogurt, and has “probiotics” or whatever. I just like that it’s high protein and makes good shakes. If you’ve ever had a mango lassi at an indian restaurant, this tastes a little like that.
254 Cals / 24g Protein / 35g Carbs / 3g Fat Continue reading
Ever since my grocery store started carrying huge bunches of fresh basil for $2, this has become my favorite way to prepare chicken breasts. This recipe has 4 ingredients, including the chicken. 5 if you count salt. The macros depend entirely on the size of the chicken breast you use, so I’m not including a breakdown (very few calories in the rest of the ingredients anyway).
I woke up to gorgeous weather this morning and decided to grab my bike and head out the park to enjoy it. I found a quiet spot with a fairly steep hill and did some hill sprints, which I love but haven’t done in a long time. On the ride back home I stopped and picked up some bananas and nuts to make my favorite breakfast. Because I don’t usually eat breakfast, this is a real treat for me.
You can alter this in plenty of ways, using low-calorie sweetener or maple syrup instead of honey, adding in some dried fruit, or using non-dairy alternatives to milk. It’s basically just a simple oatmeal recipe with a banana twist.
389 Cals / 11g Protein / 60g Carbs / 12g Fat