I’m officially on BIKINI BODY COUNTDOWN! 34 days until Hawaii!
Time to get serious, cut the sugar, and increase the workouts. I’ve done pretty well since starting Cinch in January, although have indulged in one too many sugar binges. My clothes fit better and I feel good, but I’m disappointed that the scale has not budged much. I’m still the same weight I was in January after finishing detox (138), although that’s still 6 pounds less than where I started. My husband has reminded me that some of that might be muscle weight that I’ve put on to replace fat (since muscle weighs more than fat), but seeing the scale was still a bit deflating. And thus, that’s why I’ve been avoiding it for a month!
OK, so here’s the plan. Stick to the basics of Cinch for my diet, zero sugar and very limited refined carbohydrates. Increase workouts to 5-6 days per week, including running, cycling, weight training, and plyometric intervals. I’ll post my food journal and exercise plan as often as I can in case anyone else wants to join in! I also see some great articles about bikini-body-prep from time to time, and will link those as well.
|Cereal with skim milk; orange juice
|Greek yogurt with berries and granola
|Salad w/ lt ranch, almonds, 1/2 pear
|Whole wheat pasta w/ veggies, olive oil
Workout: Weights (chest & back), cardio intervals (10m treadmill, 10m elliptical, 10m jump rope), 10-mile bike.
My husband forwarded me a cool blog link today. I had to laugh because I love that feeling of beating a guy at something sports related and seeing their reaction to “getting chicked”… http://www.rev3tri.com/!/blog/2011-3-21-gettingChicked.htm. And yes, I have “chicked” my husband on many ocassions, although he won’t admit it!
9 miles in 1.5 hours, all before work! What a great way to start the day. Today was my last pre-marathon run and I was flying (compared to my usual pace). Not sure why my last 3 runs have been so good, after weeks of bad ones. Perhaps it’s my carb-loading the night before? My husband surprised me with dinner last night, which was very sweet, but mostly carbs — 1/2 burger, baked fries, fruit, sugar-free cake! I ate it and worried about how it would affect me this morning, but it seemed to have helped. I recall that the same thing happened on my last good run – a big, high-carb dinner the night before. I usually eat a pretty light dinner with very few carbs, but perhaps there’s some truth to the theory about carb-loading the night before a big athletic event? I’ll have to try it out this Saturday before the marathon!
I’ve been really enjoying my meals this week, although I’m quite hungry today after such a long run, so I’ll be adding a handful of almonds to my Veggie & Hummus snack! The Tropical Salad was awesome yesterday! I had no idea coconut oil could work so well in salad dressing:
The veggies with Athenos Garlic Hummus were also quite tasty, although I’m trying hard to resist the afternoon sugar munchies.
Sometimes all you need to get back on track is a good, long run. I haven’t had a good run in a while. Between my fatigue and my knee pain, running has been pretty difficult. I recognize that I’m not getting any younger and have cut back my running in favor of less knee-pounding workouts, such as walking, elliptical, or cycling. But I’m running my next (and possibly last) half-marathon in 2 weeks and need at least 3 good runs each week to stay on track. I’ve also accepted that I may need to walk part of it to protect my knees, but the main thing is getting in the distance. So today I set out to do 4 miles, but felt so good that I decided to keep going. I ended up with 8.5 miles in 1 hour and 30 minutes, a decent pace for me, and feel fabulous!!
Maybe the good run was a result of the awesome Fruit & Nut Bar that I had before-hand? I found this recipe courtesy of Eating Bird Food and it’s the perfect mix of carbs and protein to energize you before a workout. I did change the recipe slightly. For the original recipe, refer to the Eating Bird Food blog.
Fruit & Nut Bars with Dark Chocolate
- 1 cup old fashioned oats
- ½ cup pitted prunes (around 11-12)
- ½ cup dried apricots (around 11-12)
- ½ cup raisins or naturally sweetened dried cranberries
- 1/2 cup sliced almonds
- 1/4 cup unsweetened coconut
- 1/4 cup dark chocolate pieces, (such as Ghiradelli 60% dark chocolate chips)
- 1/4 cup whole wheat flour
- ⅓ cup water
- Preheat the oven to 325ºF. Cover an 8-inch x 8-inch pan with parchment paper or a non-stick silicone baking sheet.
- Place prunes, apricots, and raisins / cranberries in a mini-chopper or food processor and pulse until well chopped. Remove the dried fruit mixture and chop the dark chocolate bar into small chunks (if using a bar)
- Combine oats, chopped fruit mixture, almonds, and coconut in a large bowl and knead with your hands until well combined. Add flour and water and knead until a ball of dough forms. (Add a little more water if the mixture is too dry.)
- Add dark chocolate.
- Press dough firmly and evenly into the prepared pan.
- Bake for 23-25 minutes, until baked through but still soft (don’t overbake them or the bars will be dry and tough).
- Let cool for 5 minutes. While still in the pan, cut into 8 rectangles, and then let cool completely in the refrigerator so the chocolate will harden before trying to remove from the pan (about 30 minutes).
- Store bars in an airtight container or baggies. I keep mine in the refrigerator.
Yield / Nutrition: 8 bars with 200 calories and 6 grams each.