Who is at work on a Saturday during the Holiday season??

really mugWho is at work on a Saturday?? Meeeeee.

—Because. I have an active family, personal and fitness goals and work deadlines. It all has to balance at some point (and this girl’s gotta earn a paycheck!!).

— Because. My primary goal for the next few weeks is to be able to go to London without a laptop. Mike and I have planned accordingly with our coworkers so we don’t have to work during vacation … and for me it means that I need to have the month closed.

—Because. My coworker and one of my closest and best friends is battling cancer and I was the one who said “she needs to be at home fighting and I will work weekends until she gets through chemo.”

—Because. When it comes to scheduling – this is one area of my life that I do not wing. I HATE being late. And I cringe when I have to tell someone “I don’t have time” (because I MAKE time for what matters). I am so blessed because my husband and kids are 10000% on board. We sit down weekly, go over calendars, plan meals and then prepare accordingly. This simple hour we spend planning has been a catalyst for a better life. I have so much less stress because I know (often weeks in advance) how much “free” time we have for family fun, training, date nights, and playing with friends. Or the opposite – when we have to be very stingy with anything “extra” because of prior obligations (like right now my daughter’s soccer season is starting but we are still in swim season!!). Of course things sometimes pop up … and some weeks there just doesn’t seem to be enough time, but in slowing down to plan, we’ve been able to see holes in the calendar and plug them in … we’ve been able to see when we need to enlist help (like paying for housekeeping when it’s necessary) or communicate to our coaches that we need a condensed program due to time restrictions. And sometimes it means working extra on the weekend and leaving earlier on a weekday.

—Because. If you’ve been stressed or think you need help with this area of your life, it requires evaluation. How far ahead do you make goals and plan how you will achieve them? Do you do a quick evaluation and re-adjust weekly? Is your family involved? Ask me for help if you need it💕

 

PS: buy yourself this mug! The updated version is here:

How sweet do you REALLY need it?

Over the weekend, I decided to FOCUS on my goal of not eating like an asshole.

I realize that when I discuss a goal that I should be more positive in my framework of that goal .. but in all seriousness, I have been stressed and eating my emotions (not normal since I have been healthy) = eating things like pumpkin scones or cinnamon rolls or chocolate chip cookies and mochas as a daily (sometimes twice daily) “treat” (not once a week as agreed upon with my nutritionist … more like five times a week).

I have been eating like an asshole!!!

Also, over the past 3 weeks, while I have logged into myfitnesspal on the daily, I have not logged all of my foods so my poor nutritionist is probably at a loss of how to guide me towards positive change based on the past few weeks … other than what I imagine him saying along the lines of  “hey, I kinda need your data if I’m going to be able to do my job.”

I know that a majority of success in finding my focus on my nutritional goals lies in planning. On Saturday, Mike and I sat down and looked at our family calendar, work schedules and kids / sports calendars .. and then started menu planning.  At this point, I went to town, trying to figure out when we would need to make which meals (no beef or pork on nights Lizzy is eating with us … no cooking on riding lesson night if we want to eat before 10 PM … lunches come from dinner the night before so if we will be eating out, need to make enough meat 2 nights before that, etc.)…. and then on calculating macros – seeing how meals could be manipulated in order to fit both Mike’s macro plan and mine (he gets about double the carbs I do and I think about 50% more protein than I do).

Honestly, that is the easy part. For me. the harder part is figuring out “why” and “how”.  Why do I emotionally eat? And why have I lacked willpower to walk away from the candy and snacks in the break room at work recently? How do I create a situation in which I can control this a little more?  Can I make something that I can substitute as a “treat” without it wrecking my macros for the day? 

Part of the answers to the why:

  • One thing I do know is that my stress due to our fiscal year close at work and my friend’s cancer treatment and my crazy mom’s taxi schedule will not be going away this week.
  • I am aware that EVEN IF I have ALL of our meals planned … it does not mean that I will be able to walk away from donuts in the break room or keep away from the Starbucks drive through. That part comes from willpower.  Lately, I’ve given in to the donuts. The yogurt covered raisins. The trail mix (those m&ms are yummy). Or to waffles. Or the home baked “healthy” muffins. It’s all sweet shit that destroys my willpower….
  • I know that when I have my period, I am SUPER HUNGRY and want to eat all of the sweets around … so that’s a truth right now.

So after reflection, I decided to work on controlling what I could and googled banana and pumpkin bread and muffin recipes.

Know this one thing about me.  I am NOT a very good cook. I am NOT confident in the kitchen nor do I have patience to weigh/measure/bake on a typical day.

HOWEVER … I AM determined to get lighter and stronger … and I’m trying to work with my cravings, health and goals and decided this could be good for all of the above.

I scratched a recipe on the backside of a WZA scorecard and then set to work modifying it.  I read a few googled articles on how to sub out certain ingredients for others.

I subbed out 1 cup of vanilla whey isolate low carb protein powder for flour and honey (the protein powder is sweet … do we really need it any sweeter?).  I then used 2 cups of fine almond flour, 3 ripe bananas, 1/4 cup melted coconut oil, 1 tsp vanilla, 1 tbsp apple cider vinegar, 3 eggs, 2 tsps cinnamon, 1 each of baking soda, nutmeg and salt (plus a half tsp of ginger (Mike suggested this addition after he taste tested the batter) and baked in the oven 1 hour at 300 degrees.

 

 

 

OMG YUMMY.

And 220 cals / 14C, 13F, 10P for 1/8 of the loaf.

I cannot get over how moist this turned out and without any added sugar it’s sweet enough, too (but you can add 1/4 cup honey as recommended).

Because the dog is an asshole and ate 3/4 of the loaf off of the counter (okay – my fault for leaving it in reach), I also did bake a second loaf and this time included 1/4 cup of honey that I had actually forgotten to include when I made it the first time).  The honey gives it a slight difference in taste and the crust is darker/sweeter … however, really, it’s not necessary (this is coming from a sweet tooth cravings person).

Onwards to the week.

Breakfast meat/sweet potatoes are prepped.  Meals planned. Sweets baked. I am hoping for an improvement and shooting for 90% compliance with my journaling and an appointment over skype or phone with my nutritionist this week to work on my macros and the plan for the next month.  Wish me luck, please … and also … feel free to leave me comments here about what you struggle with and how you handle it!!! *muah*

Recipe for success: Daily use of our 6 Pack Fitness Bags

6 pack bag 3

I wanted to do a quick post about how much I love our 6 Pack Fitness Bags. They are ROOMY and STURDY.

About a year and a half ago, I bought one second hand from another person in our gym.  When Mike moved in, I wanted to get him one, so I ordered him one for Mike for Christmas. Once his arrived, I realized that there were some changes to the new model which included shelves that slide up and down vs. being fixed inside a plastic box and an overall more sturdy yet lighter exterior, so I ended up ordering a new one for myself.

Here is an Amazon Affiliate link (which means if you purchase from this link I receive a kickback for the referral):

Mike uses his on an almost daily basis. I use mine on a daily basis when we are home, but also,  I use mine as my carry on when I travel and it ended up being what we took into amusements parks, to the hospital (snacks when my sister had her baby) and in and out of the competition (most recent trip to Canada).

Proper nutrition through food prep is a HUGE part of our success – mine being part of my transformation journey, and my ability to continue to keep my weight loss going while fueling my body for our workouts vs. for Mike – the capability to fuel his body for continued strength gains and to keep his weight where it is.

These bags have 4 spots for shaker bottles, but I only bring 2 shakers a day with me. The third spot is where I keep utensils, a small package of lysol wipes and some gum. The fourth spot is where I keep some small containers of protein, BCAAs and the like.  Mike uses his empty shaker holes for coffee mugs (he takes coffee to work for the whole day vs. me being spoiled and having a nice coffee maker at work).

These bags have 3 shelves on the inside of the front zipper and come with 3 containers that fit them. The other containers that fit well in here include the California Food Prep containers I’ve talked about before (affiliate link):

The top of the bag zips to a top shelf where you can insert gel freezer packs (included with the bag) and put some more things. I keep nuts, a protein bar, some small snacks and a food scale here.

6 pack bag 4

This is the food scale I use (affiliate link):

One thing to note: when traveling, you can’t have unfrozen gels, so make sure your ice packs are frozen solid, and if you have any gel like good (Smashpacks, fuel packets), they also have to be frozen. Empty shakers are fine and I’ve never been stopped or questioned for powder, but I do usually try to take samples or single-serving packets of my protein and BCAAs so that they list the ingredients, just to be safe.

Hope this post helps you!