Carbs and Heavy Things

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-
Squat: 125
Seated Row: 50
Step Up (DB): 25
Deadlift: 120
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!

September Foodie Penpals

Foodie penpals time again! You’ll have to excuse the brevity of my post, as I’m having to write it from my phone.

This month I made an effort to have actual correspondence with my penpals. I realize that I should’ve been doing this from the beginning, but I’m not very good at keeping in touch with family, let alone internet strangers.

But this month I decided to talk more about likes and dislikes, hobbies, lifestyles, exercise habits etc. to get a good idea of what to send and to help my penpal with my restrictions (gluten free, sugar free and small portions)

My penpal this month was Shera and she did an AMAZING job with my my restrictions and found some PERFECT snacks and treats for me!!!

What I got:

• raspberry pomegranate tea
• spicy pumpkin seeds
• pineapple crispy fruit
• apple crispy fruit
• pink guava coconut water
• apple fruit strip
• mocha marble crunch (AKA chocolate coffee crack)
• organic chili flakes
• agave nectar
• raspberry and blueberry lolibars
• sun crystals

So I only opened my package last night, but I’ve already INHALED the mocha marble crunch; think mixed nuts with chocolate drops, while chocolate nuggets and dark chocolate covered espresso beans. AMAZING. Brought some spicy pumpkin seeds to have with my snack today; perfect timing as I am prepping to carb backload and won’t be having carbs for the next 10 days. Which means no bars as snacks and no apples either. Pumpkin seeds and hardboiled eggs it is! Shera works for a company called Snack Healthy which is where done of this deliciousness comes from. You should check it out, and follow Shera on twitter!

What I sent my penpal: chocolate Power Crunch bar,  M&W Granola and Pumpkin Spice almonds, organic pinto beans, tortillas, rice noodles, Asian rice snacks, Annie’s Bunny Graham Friends, pistachio nut clusters, a raw banana bread snack bar and some Mexican and Thai recipes

Here’s what Julie had to say:

First of all, that granola is delicious! I cannot stop eating it, but I’m trying to eat it a little at a time so as to save it. This plan is not going well. I also dug right into that chocolate power bar. I usually try to eat snacks a small amount at a time, so I still have half of it left. These goodies will be perfect to take to work with me. I work at schools all over the valley and I usually eat in the car, so snacks fill up my day rather than full, sit down meals.  I am so excited to try out the recipes you sent me. I want to try the enchiladas first. It sounds like a great fall recipe. You really did such a wonderful job and I truly appreciate the effort that went into this package!

Foodie penpals is a lot of fun and I highly recommend it. Wanna join in?

Click here

Thinking Thursday

Inspired by Martha’s “What I’m Lovin’ Wednesday” in conjunction with my musings in my time away from you all (did you miss me??), I’ve concocted a brief and to the point life update on what I’ve been doing, what I plan on doing, and flashback to what I never want to do again.

What I’ve Been Doing

For me, fall means pumpkins

and football…

and LOTS of both.

I’ve been drinking pumpkin smoothies, baking pumpkin cookies (like these, but healthier and gluten free… recipe to come!) and discovering that pumpkin lattes are now too sweet for me to enjoy

I’ve also been watching a lot of football; luckily the Canes are doing well, because the Pats (my team) and the Eagles (his team) really sucked last week.

What I Plan on Doing

Two of my favorite blogging women inspire me on a daily basis, so I’m finally taking a page out of each of their sexy-body books.

I started following Jennifer over at From Wine to Weightlifting around the time she finished NROLFW, so today I bought it and am revamping my routine.

And as you already know, I link over to Martha all the freakin’ time, because she’s kick ass, strong and super hot. Plus, we now (likely) share the inability to eat gluten without feeling like shit (literally) so I feel an even deeper connection. Despite this love/hate relationship with gluten, the hate is REALLY getting the upperhand lately, so I gotta make a change. That being said, I also want a hot bod like Martha, so I’m looking into carb backloading. That means pancakes!!!

Plus, Arnold is all about it, so it can’t be wrong.

What I Never Want to Do Again

As many of you loyal readers may know, I often get frustrated with my weight loss progress (or lack thereof) and my struggle with overeating and bulimia. Often times, I remember how I used to look in college and yearn for those days of when I thought I was “hot.” What I tend to block out of my mind though, is just how out of shape I was when I first got out here, and how far I’ve come.

Fun fact: yesterday marks a year from when I did my first interview for Why Am I So Fat?

Which means… before pictures.

WARNING: If you’ve said you don’t want to see me fat, don’t look. You’ve been warned.

9/26/2011

9/2011

So that’s me around 150lbs. Mind you, I’m 5’1″ and had lost all muscle tone at that point, so it’s a very fleshy 150.

Now? Still 5’1″ but I haven’t weighed myself in a long while. I know I’ve gained a ton of muscle, and while I’m not at my goal weight, I’ve lost about 3 sizes, and sometimes feel downright sexy.

8/2012 (yes, I already posted this pic… I look the same, unfortunately)

I’m also still struggling with that whole bulimia thing. It’s certainly not as bad as it was, but some days are easier than others. I think my biggest issue is not drinking enough water, and saving too many calories for night time. I’ll be adding more protein and fat into my lunches/snacks and after the initial 10-day preparation, perhaps be adding in carbs at night. We’ll see…

 

What about you? What have you been doing/thinking about/don’t want to go back to? Any burning questions you want me to answer?