So October is apparently the month where I like to really kick my butt in gear; I did it a year ago and lost 10lbs fairly quickly, so let’s see if I can make that happen again, huh?
I started the NROLFW on Friday and I’m liking it so far. When I go to weightlift without a plan, I end up working hard, but really spastically, almost like I’m trying to get myself to do every kind of lift I can think of. Not a really great way to see results.
It’s also possible my 5-6 day a week workouts on top of biking everywhere weren’t getting me over my plateau, so I’m scaling back and switching things up.
Playing on a coed softball league now, so in addition to games, there will be practices and some “me” time at the batting cages since I
suck need to brush up on hitting.
I’ll do check-ins every so often with my weight numbers so you can stay in the loop, if you want to. I scaled back from what I was doing to try and really nail my form through all of this; I know my squats weren’t deep enough before, and as my back screamed at me through the evening, I realized my deadlifts were off too (re: mistake maker).
2 sets of 15 reps-
Seated Row: 50
Step Up (DB): 25
DB Shoulder Press: 17.5
WG Lat Pull: 60
Lunges (I used KBs): 20
Yesterday was also day 1 of carb backloading prep. Basically, I’m back to eating strict paleo for 10 days and while the first Whole30 didn’t really work out for me, 10 days seems to be where I can comfortably push myself to without turning into a total nut job and binging like crazy. So far I’ve had lots of eggs, salmon and chicken, lots of greens, and crispy dried pineapple as a treat. It can get kind of frustrating, but then I remember I get to go back to eating delicious things like pancakes in 9 days.
And so for my fellow gluten free friends…
Backload-Worthy Gluten-Free Pumpkin Chocolate Chip Pancakes
- 1 cup all-purpose gluten free flour
- 1/2 tablespoon nectresse (or a few drops of stevia, or a TB of maple syrup)
- 1 rounded teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons canned pumpkin puree
- 4 egg whites
- large handful Enjoy Life mini chocolate chips
- 1 tablespoon melted butter
Beat egg whites until light and frothy. Combine with the remaining ingredients. Place a large skillet over medium heat and brush with non-stick medium of your choice (I like butter; you could use coconut oil or something of the like). Dollop in your batter in 1/4 c. – 1/2 c. douses. Cook until browned on one side and then flip. Cook for an additional 1 minute or so. Repeat until the batter is gone. DEVOUR!