So am I ready??? The comp is Sunday and how time has flown! Take me back 12 weeks ago and I was in bed crying about how high my body fat was and how I was never going to make it to my first comp; and here I am now, one week out, everything organised but still stressing! My Dana Carmont bikini came and I love it so thats organised. Tan, makeup & hair done, a friend is taking me to get my nails done and I've even planned a post comp dinner! I've practised my posing 100 times, sewn double padding into my bikini (much needed), and walked a mile in my 6 inch shoes but am still scared. I don't think I've ever been this scared and nervous about something in my life. Talking in front of 200 prep parents last year made me nervous, but that seems easy in comparison.
Over the past 11 weeks I have made some fantastic progress. I have lost about 6.5kgs (not sure about fat/muscle, but will get a dexa scan right at the end to see), have kept most of my training strength and have devised all new ways of eating zucchini and bok choy! I have taken pride in the fact that I have not cut any foods out of my diet (cut back - yes, cut out - no), was still able to eat breakfast out every weekend and have really tried my hardest to follow the advice of my trainer and not do anything extra (like extra cardio - which is hard because I always think I know best!). I have gained a wealth of knowledge from research, from asking a million questions of my trainer, competitors and people in the know. I should 100% be confident stepping up on that stage, knowing I have done everything I can to have my body in the best shape of my life. But I'm still scared!! I know I will make it, and I will do it well, but still.... (PS will post pics after the show with a tan. Way too white for any now!).
On a side note, I have been really craving Vietnamese over this comp prep. I love anything Vietnamese, but mostly, I love pho. It is loaded with salt and god knows what else so I have steered clear of it, but made it last night and it was delicious. Another food that I wanted, so worked out a way to have it. At one week out, I'm not missing out on anything!
Over the past 11 weeks I have made some fantastic progress. I have lost about 6.5kgs (not sure about fat/muscle, but will get a dexa scan right at the end to see), have kept most of my training strength and have devised all new ways of eating zucchini and bok choy! I have taken pride in the fact that I have not cut any foods out of my diet (cut back - yes, cut out - no), was still able to eat breakfast out every weekend and have really tried my hardest to follow the advice of my trainer and not do anything extra (like extra cardio - which is hard because I always think I know best!). I have gained a wealth of knowledge from research, from asking a million questions of my trainer, competitors and people in the know. I should 100% be confident stepping up on that stage, knowing I have done everything I can to have my body in the best shape of my life. But I'm still scared!! I know I will make it, and I will do it well, but still.... (PS will post pics after the show with a tan. Way too white for any now!).
On a side note, I have been really craving Vietnamese over this comp prep. I love anything Vietnamese, but mostly, I love pho. It is loaded with salt and god knows what else so I have steered clear of it, but made it last night and it was delicious. Another food that I wanted, so worked out a way to have it. At one week out, I'm not missing out on anything!
Chicken Pho (healthy styles!)
Serves 1 (double for however many)
Pho:
150gm chicken breast (sliced really thinly)
2 cups chicken stock (I use Massels salt reduced powder)
1/2 tbs soy sauce
1/2 tbs fish sauce
1 red chilli1 handful bok choy (I use alot as it reduced quite a bit)
To serve:
Rice noodles (OR slim pasta noodles if preferred)
1 handful bean shoots
1/2 tbsp lime juice
1/2 tbsp lemon juice
Mint leaves
Coriander
Chilli
Hot chilli sauce
Boil up stock, chilli, fish sauce and soy until boiling.
Add chicken and reduce. Cook until chicken is cooked through.
Add bok choy and cook until wilted.
Cook your rice noodles or slim pasta and ladle the pho on top.
Add in lemon & lim juices.
Serve with bean shoots, mint, chilli & coriander on top of pho.
We add in hot chilli sauce at the end for extra spice!!
Serves 1 (double for however many)
Pho:
150gm chicken breast (sliced really thinly)
2 cups chicken stock (I use Massels salt reduced powder)
1/2 tbs soy sauce
1/2 tbs fish sauce
1 red chilli1 handful bok choy (I use alot as it reduced quite a bit)
To serve:
Rice noodles (OR slim pasta noodles if preferred)
1 handful bean shoots
1/2 tbsp lime juice
1/2 tbsp lemon juice
Mint leaves
Coriander
Chilli
Hot chilli sauce
Boil up stock, chilli, fish sauce and soy until boiling.
Add chicken and reduce. Cook until chicken is cooked through.
Add bok choy and cook until wilted.
Cook your rice noodles or slim pasta and ladle the pho on top.
Add in lemon & lim juices.
Serve with bean shoots, mint, chilli & coriander on top of pho.
We add in hot chilli sauce at the end for extra spice!!