The time is flying - I'm already 3 weeks into my comp prep which is pretty exciting! So far, I have gone from 67kgs to 65. Initially it was water weight, but got on the scales at the dietician on Wednesday and had lost 900g of fat which is good. I am aiming for 0.5kgs a week, so hopefully on Wednesday when I jump on I will be at 64.5. I can't weigh myself at home because my scales are so inconsistent, I just hate waiting a whole week! I have started to notice it in my arms, tops of thighs and stomach, all the areas where I know I have extra fat to lose! Training hasn't changed much, still doing 5 days a week, 2 x 10 minute HIIT sessions and possibly 2 x 30 minute treadmill walks.
SO - I planned it all out using my new whiteboard. Organised much?!
SO - I planned it all out using my new whiteboard. Organised much?!
Start back at work this week too so need to be organised. I planned out my meals for the week and have prepped for snacks & lunch. I usually do that anyways, but still grab things as I go. I like to be organised, makes it easier for me. I have planned out breakfasts & dinners too but will cook them as I go. I have still tried to incorporate yummy curries and nice dinners so that I am not cooking two seperate meals, one for me and one for Adam because that's just not fun! Here is my stack of lunch containers for the week!
Warm Calamari Salad
Made a really delicious calamari salad tonight. Low fat, full of goodness! I actually mixed a bit of white rice through afterwards, so it would be delicious with some brown rice or quinoa also.
Super easy, took all of 20 minutes to prepare and cook, so it's great for a fast weeknight dinner.
Made a really delicious calamari salad tonight. Low fat, full of goodness! I actually mixed a bit of white rice through afterwards, so it would be delicious with some brown rice or quinoa also.
Super easy, took all of 20 minutes to prepare and cook, so it's great for a fast weeknight dinner.
Serves 2:
400g calamari (we eat alot!!)
1/2 eggplant, diced
1/2 capsicum
1 large zucchini, diced
1 large tomato
1 small red chilli, finely sliced
1 clove garlic, crushed
1 tbs pine nuts
Handfuls of spinach
1/2 avocado
2 tsp balsamic vinegar
½ a lemon, juiced
Chopped parsley
Salt and pepper
Heat a frypan over medium heat and spray with oil.
Fry eggplant, zucchini, capsicum in a pan for about 5 mins.
Add in garlic, tomatoes, chilli, pine nuts and vinegar. Add salt & pepper & remove once soft. Mix in avocado & parsley into the veggie mix.
Spray calamari with oil and cook in frypan over high heat.
Squeeze over lemon juice and season with salt & pepper.
Plate up: spinach first, then veggies, then calamari!
Drizzle a little more balsamic over the top and enjoy :-)
400g calamari (we eat alot!!)
1/2 eggplant, diced
1/2 capsicum
1 large zucchini, diced
1 large tomato
1 small red chilli, finely sliced
1 clove garlic, crushed
1 tbs pine nuts
Handfuls of spinach
1/2 avocado
2 tsp balsamic vinegar
½ a lemon, juiced
Chopped parsley
Salt and pepper
Heat a frypan over medium heat and spray with oil.
Fry eggplant, zucchini, capsicum in a pan for about 5 mins.
Add in garlic, tomatoes, chilli, pine nuts and vinegar. Add salt & pepper & remove once soft. Mix in avocado & parsley into the veggie mix.
Spray calamari with oil and cook in frypan over high heat.
Squeeze over lemon juice and season with salt & pepper.
Plate up: spinach first, then veggies, then calamari!
Drizzle a little more balsamic over the top and enjoy :-)