What a busy 2 weeks! Back at work now and it has been full on. Lucky my trusty whiteboard has enabled me to be organised and on the ball!!!
Have done a few things contest related. Got my bikini, which looks amazing, but the bottoms were too small. Not "if I lost weight I would fit into them" small, but small to the point of wardrobe malfunction small. I had to send them back and get them remade which was really annoying because I was looking forward to prancing around the house in them, but oh well, I guess when I get them back I will be in better shape and closer to the date so probably best to wait.
Went to an IFBB posing class at Doherty's gym on the weekend which was great. Got to practise my posing (not so good at the moment) and catch up with some people I had met previously at the ANB class. There are a few more coming up so I will be able to practise and strutt my stuff at those ones. I really do need the practise though, so I asked my gym if I can use the body pump room with all it's mirrors and thats fine, so starting Thursday I will be waking up half an hour earlier to get there and pose in my heels.
My training has changed slightly, still focusing on lifting heavy for less reps, but on some exercises, lifting less for more seems the way to go. The diet part is easy so far, nothing to report there. It is becoming a bit sad though, i really want to be creating recipes, but with creating come tasting, with tasting comes calories and I would rather eat something great than cake batter that may not be that great! My greatest challenge has been cooking meals Adam and I can both enjoy. We both love curries and stir frys, so I have tried to modify. I will do mine without sauce etc and then load up on all the good stuff when I serve up his! Seems to be working ok for now. I just dread the time where I have to cook 2 seperate meals. This frittata was great - I cooked one side for me and one side for him!
Have done a few things contest related. Got my bikini, which looks amazing, but the bottoms were too small. Not "if I lost weight I would fit into them" small, but small to the point of wardrobe malfunction small. I had to send them back and get them remade which was really annoying because I was looking forward to prancing around the house in them, but oh well, I guess when I get them back I will be in better shape and closer to the date so probably best to wait.
Went to an IFBB posing class at Doherty's gym on the weekend which was great. Got to practise my posing (not so good at the moment) and catch up with some people I had met previously at the ANB class. There are a few more coming up so I will be able to practise and strutt my stuff at those ones. I really do need the practise though, so I asked my gym if I can use the body pump room with all it's mirrors and thats fine, so starting Thursday I will be waking up half an hour earlier to get there and pose in my heels.
My training has changed slightly, still focusing on lifting heavy for less reps, but on some exercises, lifting less for more seems the way to go. The diet part is easy so far, nothing to report there. It is becoming a bit sad though, i really want to be creating recipes, but with creating come tasting, with tasting comes calories and I would rather eat something great than cake batter that may not be that great! My greatest challenge has been cooking meals Adam and I can both enjoy. We both love curries and stir frys, so I have tried to modify. I will do mine without sauce etc and then load up on all the good stuff when I serve up his! Seems to be working ok for now. I just dread the time where I have to cook 2 seperate meals. This frittata was great - I cooked one side for me and one side for him!
Sweet potato, tuna & veggie frittata
425g tin tuna in springwater (you could also use oil but I am watching fat content!)
1 red onion
2 cloves garlic
250 grams sweet potato
2 carrots
6 eggs
2 egg whites
1/2 large tomato
5 slices sun dried capsicums
Handful chopped feta
Parsley
Salt & pepper
Either bake or microwave diced sweet potato (I microwaved for 4 mins as it was quicker)
Sautee onion in olive oil spray, add garlic and sweet potato in a large non stick pan.
Add carrots and tuna and mix.
Wisk eggs & egg whites together with some parsley, salt & pepper.
Chuck eggs over veggies & mix together evenly throughout the pan.
Place tomato & feta on top and cook for around 15 mins on low heat.
Once it is nearly done, chuck under the grill for 5 minutes until browned.
You could add in any veggies you had, spinach & capsicum would be great.
Ps - The feta & sun dried capsicum went on adams side, not mine unfortunately!!!
This serves 4 & I served it with a mixed rice & lentil salad and some greens :-)
425g tin tuna in springwater (you could also use oil but I am watching fat content!)
1 red onion
2 cloves garlic
250 grams sweet potato
2 carrots
6 eggs
2 egg whites
1/2 large tomato
5 slices sun dried capsicums
Handful chopped feta
Parsley
Salt & pepper
Either bake or microwave diced sweet potato (I microwaved for 4 mins as it was quicker)
Sautee onion in olive oil spray, add garlic and sweet potato in a large non stick pan.
Add carrots and tuna and mix.
Wisk eggs & egg whites together with some parsley, salt & pepper.
Chuck eggs over veggies & mix together evenly throughout the pan.
Place tomato & feta on top and cook for around 15 mins on low heat.
Once it is nearly done, chuck under the grill for 5 minutes until browned.
You could add in any veggies you had, spinach & capsicum would be great.
Ps - The feta & sun dried capsicum went on adams side, not mine unfortunately!!!
This serves 4 & I served it with a mixed rice & lentil salad and some greens :-)