Day 2 was GREAT! The girls are excited about combining containers and we got together to make our shopping list and pick recipes to make. We are making a mess in the kitchen at all times but it’s totally fine!
YAY for them picking foods to eat and recipes to try!
The rest of the workouts flew by. We did a lot of zoom calls on Saturday mornings to do our cardio flow workouts together. They are SO much better with friends.
After 80 Days, I learned to prioritize sleep and practice self-care. I fell in love with my foam roller and stretching and made it a part of my weekly schedule. Sometimes it’s not about the before and after pictures, it’s about learning how to improve yourself and be your best self.
The results were pretty awesome.
This is the first time I’ve ever seen some carving on the front of my core!
It’s Food Friday! This meal plan is ALOT of food by volume because it’s all whole foods instead of packaged meals.
Here’s what I eat in a day (minus a serving of fruit that went in my post workout recover)
I’m in the 1500-1799 calorie range for weight loss. At 5’9″ and 163ish pounds, it seems a little low when these workouts are burning 500-600 calories (per my Apple watch!) I’m finding myself looking at the clock to see if I can eat yet. Our trainer has empowered us to adjust up for more food if we are hungry or tired. She said most people ended the program eating in maintenance since the workouts are intense. I’m going up one bracket next week.
Honestly, I’m nervous to “mess this up” but I’m learning to listen to my body, trust my decisions, be flexible and leave behind fear, perfection and “eat less to weigh less” mentality. Now I’ll fuel my body and push to failure. Win!
So I got into an exclusive test group for a new timed nutrition and workout plan that lasts 80 Days. I’m excited because I need to keep up on workouts and this will motivate me to keep going!
Today I made spaghetti squash in the Instant Pot because it cooks so quickly and I can walk away from it. I hate having to turn on the oven for a small thing like this, so the IP is perfect.
Cut squashes in half with a sharp knife
Scoop out seeds
Add 1c of water to the Instant Pot
Put in the trivet
Add the squash cut side up
Cook on high pressure (HP) for 8 min with quick release of pressure when it’s done.
For my next meal I needed to eat a fruit, veggie and fat. I accidentally created the most amazing thing.
Ok, first, for those of you who don’t know me, I grew up in Cleveland area. My dad took us to Skyline Chili any time he had to feed us between our activities and Mom was away. Spaghetti with chili and cheese was a staple as well as the coneys. I love the flavors.
Today, I made a gluten free, chili free, 3 way with spaghetti squash, by accident!!
After the spaghetti squash was cooked, I dumped 1💚 in my bowl with 1💙 of shredded cheddar cheese and about 1/2t of taco seasoning. It blew me away with how much it tasted like Skyline spaghetti but without the heavy noodles or chili. Just the chili flavor with lots of melted cheese and a noodlelike texture. Win! I’ll be making this again. Easy and delicious. Spices make the difference.