Six weeks down and six more to go!

So it’s official, I am six weeks out from my NPC Bikini competition.  This prep hasn’t exactly been as easy as some of the other ones. I switched trainers and my diet is much more restrictive with less flexibility.  I eat 5 to 6 meals per day depending on how early I wake up. For the first five weeks each meal consisted of 25 g of carbs, 25 g of protein and very low fat. Approved carbs are such things as oatmeal, sweet potatoes, plain rice cakes and brown rice. My protein sources are lean and I pretty much eat mostly chicken and egg whites. I eat green vegetables with almost every meal and my go to veggies are  broccoli or spinach.  When I’m craving chips or a snack I eat cut up bell peppers dipped in salsa. I eat  an insane amount of raw veggies when we are at parties or potlucks just to keep me satisfied. This has caused an uncomfortable amount of bloating and gas. My kids don’t even want to be in the same room as me after I eat. Last night on our walk home I looked six months pregnant and it was all gas. I’ve tried beano, Gas ex, digestive enzymes and probiotics. I can either go hungry because I’m out of food or eat some more veggies and deal with my pregnant belly.  Because I’m not supposed to snack between meals I have an abundant supply of chewing gum in my purse and drink an excessive amount of coffee. I need to replace every 8 ounces of coffee with an additional 8 ounces of water on top of the gallon I’m already drinking each day so I pee every 20 minutes. This makes traveling in a car with me difficult or even going to the grocery store. So not only am I bloated like I’m pregnant, I also pee constantly like a pregnant lady. I get hangry after about 7 PM and everyone in the house just stays away from me.  I’m either yelling or farting.

This past week has been extremely difficult because I am now carb cycling and I’m having a hard time keeping track of how many meals I get carbs in, etc.  My weight hasn’t really moved in two weeks and that is getting frustrating. I was consistently losing 2 pounds a week and this past two weeks I’ve lost only 1 pound.  Competition prep is really a mental mindfuck.  If you’re not strong mentally this is not the thing for you. Food becomes an obsession and skipping the workout is not an option.

Although everything I’m saying sounds kind of negative, the overall experience is pretty wonderful. You push yourself to extremes you never knew you could.   I also feel amazing physically. I don’t have any junk in my body besides the bloating and I wake up with tons of energy. My skin is great, my nails are growing, my hair is growing and I just feel amazing. Looking in the mirror and seeing a six pack after having three kids and being 35 feels pretty damn good too. My boys all know what a glute is and complement me on how big mine are getting.  This mamas got back!

So with all of that said, below are some of my progress photos and food pictures. I’m overall happy with the changes I’m seeing but would like to be a little bit leaner in the lower body.  Cardio absolutely sucks and I swear while I do it every single time.

So I raise my glass of BCAAs and cheers to another 6 weeks!

Today I decided to use the marker board in kitchen to track my carbs each day.  My weight loss plateau is pissing me off. 

My low carb lunch consisted of cold grilled chicken topped with spicy guac and fresh green beans from my garden. (This meal gave me gas) 

I am happy with the size decrease in my waist and thighs.  My face looks a bit thinner also.  I typically lose it from by cheeks first.  Oh, and my boobs.  They go bye, bye really quick. 

My son kept snapping photos after I was done posing.  This is me relaxed and real.  No sucking in, twisting, etc. 


I have to bring my own food everywhere I go so I always have a cooler packed and ready.  This was two chicken salads I made for a day volunteering at my son’s senior class retreat.  

I took my youngest out to breakfast for his 10th birthday.  He ordered some fluffy pancakes and I asked for a western omelet with egg whites and no cheese. I also asked that the make it without butter and had a side of plain oatmeal as my carb.  

My go to breakfast is egg white veggie scramble (because I cannot make omelets), plain rice cakes and some organic salsa.  

I make my egg white scramble in bulk so it lasts a few days.  One this day I switched things up by having steal cut oats instead of plain rice cakes.  Yeah, I know, crazy! 

Zucchini Bread Protein Muffins – Bikini Competition Diet Approved!

Summer is in full swing and my garden is bursting with fresh veggies.  One vegetable I can’t get enough of is  fresh zucchini.  There are so many things you can do with this vegetable!  Today I had a sweet tooth (just like every other day of my life) so I made a healthy, and bikini competition prep approved, recipe for breakfast.  These muffins are not only delicious, they are high in fiber, packed with protein and contain lots of healthy vitamins and nutrients such as Vitamin A, Manganese and Vitamin C (just to name a few). To ensure I am getting enough healthy fat in my diet I threw in some Chia Seeds which are packed with Omega 3-fatty acids and tons of micro-nutrients.

So yes ladies and gents, you can eat zucchini bread for breakfast and still lose weight.

What you need:

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  • 2 medium zucchinis, pealed and shredded
  • 1 whole egg
  • 5 egg whites or 5 servings of liquid egg whites
  • 1 tsp pure almond extract
  • 2 tsp pure vanilla extract
  • 1/2 cup unsweetened applesause
  • 2 cups rolled oats blended into flour (160g)
  • 3 scoops vanilla whey protein powder
  • 1-2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 6-8 packets of Stevia
  • 1 tsp baking powder
  • dash of salt
  • Crushed Walnuts (optional)

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Instructions: 

  1. Mix shredded zucchini with all wet ingredients and set aside
  2. Mix all dry ingredients
  3. Add dry ingredients to wet ingredients and mix well
  4. Divide batter into 20 lined baking cups and bake at 350 degrees Fahrenheit for approximately 25 minutes or until done in center. (I use parchment paper baking cups.  All others seem to stick)

Makes 20 Muffins

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Nutrition Facts per Muffin (to get these I create a recipe in myfitnesspal and manually upload ingredients while making them)

73 Calories, 8.5 g Carbs, 7.1 g Protein, 1.5 g Fat

zuchinni muffins

Skinny Pina Colada for Summer Fun

I love an ice cold Pina Colada on a hot summer day but I am not a fan of belly fat.  The average Pina Colada has over 300 calories and more than 30g of sugar. Yikes, that is a lot and only one drink!  I would prefer to have more than one and don’t like sporting a muffin top with my jeans.

I got creative in the kitchen again and made a modified skinny colada recipe that satisfies my sweet tooth without the extra calories and sugar.

  • 1 cup ice
  • 1.5 oz white rum
  • 3/4 bottle Sparkling Ice beverage in coconut pineapple flavor
  • 1 cup unsweetened almond/coconut milk
  • blend and enjoy🔹🔹

🍹🍍🍹🍍Rum is good with pineapple coconut beverage alone over ice also. 🍹🍍🍹🍍

Chocolate Fudge No-Bake Cookies

WARNING – This recipe is for true chocolate lovers only!   If you don’t’ like deep, dark rich chocolate then you will not like this recipe.

Chocolate Cookies

 

I found this recipe on the recipe insert that was shipped with my Shakeology and modified it to fit my needs.  The original recipe called for regular peanut butter and I substituted for powdered peanut butter to lower calories and fat while increasing serving size.

What you need:

  • 1 scoop chocolate Shakeology  (This can be purchased from my website by clicking HERE)
  • 1 shakeology scoopful;of powdered peanut butter
  • 1 shakeology scoopful of rolled oats
  • 1 tsp organic honey
  • 1-4 tbsp. of cashew milk (for consistency only)

Chocolate No-Bake Cookies

Directions:

  1. Add Shakeology, peanut butter and rolled oats to bowl and mix well.
  2. Add honey and mix well
  3. Add cashew milk a few drops at a time to make firm dough-like consistency
  4. Divide into 8 drop cookies, refrigerate and enjoy!

Nutrition Facts (Per Cookie):

62 Calories, 8g Carbs, 4g Protein, 1g Fat

Chocolate No-Bake Cookies

 

 

3 Ingredient Protein Pancakes

Proteins are an essential part of our diet and are the building blocks of our body.  I like to start my day off right with a breakfast high in protein.  I am not a huge fan of meat and eggs in the morning, and have a little bit of a sweat tooth, so I make a lot of protein pancakes and protein muffins.  Whenever I have an overly ripe banana sitting around and not much time I like to whip up these simple three ingredient protein pancakes.  Top them with a little bit of coconut butter to get some healthy fat in your diet and you are all set to crush your day!

What you need:

  • 1 Scoop Whey Protein Powder (Flavor of your choice)
  • 3 egg whites (can use liquid egg whites)
  • 75 grams of ripe banana
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3 Ingredient Pancakes: Banana, Egg Whites and Protein Powder

 

Directions:

  1. Smash the banana until smooth
  2. Mix in egg whites and whisk
  3. Add protein powder and mix
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Mix all ingredients until smooth

 

Pour batter on preheated griddle to make 3-6 thin protein pancakes and enjoy!

Nutrition Facts:

251 Calories, 41g Protein, 19g Carbs, 0g Fat

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22 Minute Hard Corps Workout Reveiw and Sample Meal Plan

So far I have completed the Cardio 1, Core 1 and Resistance 1 workouts for the 22 Minute Hard Corps and I am loving the program!  I do not have much coordination so the simple, basic workout moves used in this program are perfect for me.  The workouts are easy to follow, effective and over just when I think I might need to modify or take a break.  I definitely recommend having a pull-up bar for this to get the full benefit.  I put my feet in resistance bands attached to my bar so I can follow along with all the repetitions.  My back is very sore after only one 22 minute resistance workout.

The first two days on the diet went pretty good but I didn’t plan my carbs very well and went over by one container.  Last night I sat down with a pen while packaging my food for the day and dialed my nutrition in.  Here is an example of what I ate today:

Meal 1: Oatmeal Banana Protein Bake with Chia Seeds(1 Red, 1 purple, 1 Yellow, 1 Orange)

Meal 2: Beef Stew over brown rice and spinach (1 Red, 1 Green, 1 Yellow)

Meal 3: Egg Muffins, Romaine Lettuce Salad with Bell peppers, Reduced Fat Shredded Cheddar and Salsa for Dressing (2 Greens, 1 Red, 1 Blue)

Meal 4: Gala Apple and 4 tsp Almond Butter (1 Purple, 4 Oil)

Meal 5: 6 oz. Grilled Chicken Breast, Broccoli, Sweet Potato (1 1/2 Red, 1 Green, 1 Yellow)

Meal 6: 1/2 Scoop Chocolate Casein Protein powder mixed with 1/4 cup unsweetened cashew milk and decaf coffee with 1 packet stevia (1/2 Red)

Totals:  5 Red, 4 Green, 3 Yellow, 2 Purple, 1 Blue, 4 Oil, 1 Orange

 

I am following plan 2 for nutrition because my goal is to maintain my weight while building muscle.  I think the biggest key to success is planning out your nutrition the day before.  You cannot out work a bad diet and figuring out how to fit in all your colored containers is easier when done a full day at a time.  It is kind of like building a puzzle.

 

 

Quick and Easy Egg Muffin Cups

I love eggs but find it hard to find time to make them in the morning during the work week.  I eat a lot of oatmeal muffin cups but wanted something a little more savory. This weekend while food prepping for my 22 Minute Hard Corps challenge, I tried out a new way to cook my eggs and loved the results.  To make things a lot easier, I buy my peppers and onions pre-cut in the freezer section or fresh food section.

Here is what you need:

  • Diced peppers, onions and some fresh baby spinach
  • Cooking spray
  • 12 whole eggs
  • Seasonings of your choice (Mrs. Dash, Salt, Pepper, Red Pepper Flakes, Garlic Powder, etc.)
  • Muffin Tin

Instructions:

  1. Heat skillet over medium-high heat.
  2. Spray generously with non-stick cooking spray and add veggies (no spinach) IMG_6768[1]
  3. Sauté veggies until cooked and add fresh spinach
  4. Continue sautéing until spinach is wilted and cookedIMG_6770[1].JPG
  5. Spray 12 muffin tins with non-stick cooking spray
  6. Evenly spoon vegetable mixture into each muffin cupIMG_6771[1].JPG
  7. Add one egg to each cupIMG_6772[1].JPG
  8. Bake at 350 degrees Fahrenheit for approximately 20 minutes or until egg is cookedIMG_6775[1].JPG

Enjoy with whole grain sprouted toast or corn tortillas!IMG_6778[1].JPG

If you are following the 22 Minute Hard Corps or 21 Day Fix this would equal 1 Red, 1 Green and 1 Yellow.  Serve with the cheese and add one blue.