Tuesday, June 17, 2014

Decreasing Body Fat... The Healthy Way


Eat MORE to Lose MORE?

Our bodies require a certain number of calories each day. That calorie requirement is based on our individual height, weight, gender, and activity level. People often make claims that eating less or skipping meals will cause your body to enter “starvation mode.” Even though eating less than what your body requires will eventually affect your metabolism, it will not immediately cause your body to become a fat-storing machine. Consuming any less than what your body needs will however compromise your ability to shed body fat!

Oftentimes, we’re under the impression that in order to get to a goal weight, we need to drastically cut calories. Somewhere on a webpage or in a magazine, we read that cutting 500 calories from your current calorie intake will help you to see weight loss results. And we often assume that cutting more calories will lead to more weight loss. I’ll admit, there is some fact to that. If we cut a bunch of calories from our current intake, we will lose weight, at least temporarily. But that doesn’t necessarily mean that we are losing body fat. It might instead be hard earned muscle, water weight or even bone mass which will ultimately make us less likely to achieve our goals.
Over time, your metabolism adjusts to the number of calories you are feeding it on a regular basis. The body has one main function- survival- and will make changes to adapt to almost anything that you ask it to do consistently. {Think about how your body adapts when you lift weights or run, how it adapts to your sleep schedule or even how your skin gets tan when you’re in the sun} So you cut those 500 calories/day and initially drop 5 pounds in the first 2 weeks. But you want to lose 10 more… So what do you do now? Cut more calories? At some point, you will have so few calories to consume that you cannot possibly eat any less. By then, you will most likely have low energy and may even appear to be less lean/muscular. Knowing how many calories you should consume, and cutting calories correctly will help to ensure that your efforts to lose body fat are worthwhile!

{EXAMPLE}
A moderately active, 30-year-old woman who weighs 150 lbs at 5’5” tall, requires 2061 calories/day. Giving her any less than that will ultimately stall her progress by making her organ systems work harder just to function, while holding on to stored body fat to ensure fuel in the future.

Now, if a woman with the same age, activity level, and height currently weighs 175 lbs, but has a goal weight of 150 lbs, the requirements are a little different. Her daily requirements would then be 1713 calories/day. You’ll notice that number is less than if she were already at her goal weight, but isn’t a drastic difference.

{CALCULATIONS}

WOMEN: 655 + (9.56 x weight in kg) + (1.85 x height in cm) – (4.68 x age) = RMR

MEN: 66.5 + (13.75 x weight in kg) + (5.0 x height in cm) – (6.76 x age) = RMR

to convert weight in lbs to kg:             ______________             lbs        x  .454   = ________________
to convert height in inches to cm:             ______________            inches  x  2.54  = ________________

Once you’ve calculated your Resting Metabolic Rate above, multiply your RMR by the respective number for your activity level.

Sedentary: 1.2
Lightly Active (gardening, walking): 1.3
Moderately Active (exercise most days): 1.4
Very Active (exercising intensely on a daily basis): 1.5

If your goal is weight loss, you will subtract up to 500 calories from that number. If your goal is maintenance, that is the number of calories you should aim to consume. If your goal is weight gain or muscle gain, add up to 500 calories to that number.

**NOTE: If you have been consuming a low calorie diet for an extended period of time, now may be a good time to do some research on reverse dieting, which is a topic I will cover at a later date J 


In next week’s blog, I will discuss how the calories, calculated above, should ideally be distributed between proteins, carbohydrates, and fats based on your goals!

If you’d like more information on your specific calorie needs, please contact me at fitlabconsults@yahoo.com 

Sunday, May 26, 2013

Week One Day Two


photo of the day. 

Today has been challenging. On days like today, I get bored, open the refrigerator or go through the cupboards looking for something to keep me occupied. It's rarely healthy, but my goal today is to a) avoid it b) make healthy choices and c) consume only a portion/measure what I'm eating, AND log it. 
I've had 14 cashews (half a serving) and a half slice of bolani in addition to my planned breakfast, morning snack, and lunch. I skipped my protein shake this morning because it's just that gross... 
That's all for now! 

Saturday, May 25, 2013

Week One, Day One


As promised, a "before" picture

Sorry about the lighting- we have exactly 1 full-length mirror in our house.
Taken 5/25, just out of bed

I must admit, I did not take measurements, other than weighing myself. But I will, once I find a recruit to help me. Measuring myself (with accuracy) is a tough task! 

7:00am [breakfast]

I sautéed 2 tbsp onions, ¼ c red & green bell peppers, 3 sliced mushrooms with some non-stick cooking spray

I scrambled in 1 whole egg + 3 egg whites, plus some salt (yes salt! don’t be afraid to season your food… unless you have high blood pressure, a heart condition/(medical) reason not to, or a photo shoot or something. Salt is NOT going to ruin your diet!) & pepper. I also had a slice of Alvarado Street Sprouted Wheat Cinnamon Raisin bread (thanks Reuben) with 1 tsp Land O Lakes Light Butter with Canola Oil.
*Please note: It’s better to eat “real” food, like butter, than it is to consume the artificial, processed ingredients in imitation products, although everything should be eaten in moderation!

9:15am [workout]

I got in a great circuit-style, total-body workout this morning! I spent 5 minutes warming up, walking at an incline on the treadmill, then got to work!

4 rounds of the following:
dumbbell chest press x 15 reps
clean & press x 15 reps
lat pull down x 15 reps
dumbbell step ups x 15 reps/leg
machine crunches x 15 reps
rest 1 minute

Make sure you choose a weight that is challenging for you to complete all of the reps by the 3rd-4th round. You should HAVE to rest by the time you finish all of the exercises. On the last round of my circuit, I either dropped the weight or “failed” at ~12 reps for each of the exercises. At this point, I checked my heart rate monitor to check to see how many calories I had burned. [278] My goal is to eat half of these calories back, later in the day. [Why would I want to eat those calories I worked so hard to burn back? I’ll answer that below…]

Then I completed 15 minutes of sprints: running at about 80% of my max for 30 seconds, then resting 30 seconds x 15 [at this point, I wanted to puke, pass out, or just lay down… but I didn’t!] and spent 20 more minutes on the elliptical at a nice easy pace while reading my Oxygen magazine.

The workout took me 1 hour and 15 minutes from start to finish



10:30am [post-workout]

I enjoyed a protein shake, a chocolate rice cake, and a 100 calorie pack of Cinnamon Roast Almonds (ok, I didn’t enjoy the shake at all… don’t ever buy Optimum Nutrition Gold Standard Whey in Vanilla Cream flavor. I absolutely LOVE all of their products… other than this one! YUCK!)

12:30pm [lunch]

Since I only had the food listed above with me at work, I added back those calories I burned during my workout to my lunch meal.


My Tupperware included: 3 oz baked chicken breast, 5 spears of asparagus with garlic salt, sliced zucchini and yellow squash sautéed with parmesan infused olive oil, Italian spices, and topped with more parmesan (it ends up being <1 tbsp/serving) and 50 g baked sweet potato wedges with Barbeque Seasoning (it literally tastes like BBQ chips! and I got it at the Dollar Tree!)
To that, I added ~2 tbsp Spinach & Artichoke hummus (on sale at Safeway right now! + ½ slice of bolani, and ½ a TJ’s wheat/corn tortilla (not pictured) 
= 165 extra calories, which is about 15 more than I was “supposed” to eat… but I think I’ll live. The reason for eating back 1/2 of the calories burned (I only take into account those burned during the weight-training portion of my workout) is to preserve muscle mass and stay healthy while trimming away the fat. Burning lots of calories during a workout, without replenishing at least some of them, is the equivalent of eating too few calories during the day. Side effects include, but are not limited to: muscle catabolism, irritability, damage to your metabolism, and hormone imbalances. 

It was probably the most I’ve enjoyed a meal in a long time a) because I took the time to sit down and really savor each bite and b) because I flavored my food! I cannot express how much easier it is to eat healthy foods when they actually taste good! Be cautious of added sugars or too much sodium (keep it to <500 mg/meal), but use other herbs and spices to your heart’s content!!!

3:00pm [afternoon snack]

In my magic bullet, I combined 1 c ice, 5 frozen cherries, 1 scoop protein, 1 tsp cocoa powder and 1 c unsweetened vanilla almond milk and blended it all up! Yum!

6:00pm [dinner]

Ok, so it hasn’t actually happened yet, but, I’m planning on a taco salad: 4 c lettuce/spinach mix, 2 tbsp sliced olives, 3 oz sliced sirloin, 1/8 avocado, a pinch of 2% cheese, and salsa for dressing. I might add some black beans, depending on what my macros look like after I enter all of this into My Fitness Pal. I'll take a picture and add it later if it looks appetizing enough.

8:00pm [late snack]

If I’m still hungry (and/or awake) at this hour, I’ll indulge in a casein concoction that helps keep my sweet tooth in check! Mix 1 scoop casein protein powder (I use Optimum Nutrition Chocolate Supreme) with 6 oz unsweetened vanilla almond milk and 1 pump Torani Sugar-Free Peanut Butter flavored syrup. Shake it, let it set for like 2 minutes, and voila! Reese’s Pudding!   

All that clean, healthy food adds up to just 1424 calories, 115 g carb (which is actually low... and it includes black beans!) 151 g protein, 46 g fat, 34 g sugar and 27 g fiber... just because I know someone is gonna ask :) 
It goes to show you that you can eat A LOT if you make your meals count! 

Friday, May 24, 2013

About Me


I’m Michelle. I’m a 25-year-old personal trainer and have a Bachelor's Degree in Food & Nutrition. I am fortunate to have access to a wealth of knowledge in the health & fitness industry, but that doesn’t necessarily make it any easier to apply it to my own life. In April of 2011, I competed in the Silver & Black Muscle Classic in the Bikini Diva Division. 
me: approximately April 25, 2011 (5 days before my show) 

I was thrilled with the way that I was able to transform my body with consistent weight training and proper nutrition, but struggled to continue eating clean and managed to gain about 15-20 pounds within the first 3 weeks after my show. The night after I competed, I went and got a deep-dish pizza, ate it, then went to get a half-gallon of ice cream, and ate that too. That cheat night turned into a cheat week, which turned into cheats almost every day for a month… and then some. 

me: 1 month post-show

About 6 months after my show, I broke my foot running down some bleachers while watching a football game... yes, seriously... and no, I wasn't drinking.

me: using the granny carts at Walmart while dealing with my broken foot 

So, in addition to eating poorly (or, at least, not as good as I would have liked) I was unable to work out with the intensity I was using to compensate for my poor food decisions. I managed to pack on another 10-15 pounds while my foot was in a cast/walking boot. Now, don’t get me wrong, I don’t expect to maintain a stage-ready body year-round, but I’d like to be able to wear my own jeans (from before my bleacher incident), and, ideally, compete again at some point.

I started trying different programs about 2 years ago. Since then, I have seen my body change here and there, but no matter what plan I start, I just can’t seem to stick with it long enough to see the long-lasting results I’m truly looking for. I never have an issue making it to the gym, but I don’t always change things up like I should. I also REALLY struggle with cheats. To this day, I can’t quite make it through a day without having a couple bites of this or that here and there. You’d think that it wouldn’t matter, but when a) your metabolism is destroyed from competition diets and b) you have multiple cheats EVERY day, it really adds up! For the next 90 days, I’m going to challenge myself to post pictures of me (every day), my food (when it looks socially acceptable), my workouts (when I can actually remember what I did), etc. In that time frame, I plan to drop at least 15 pounds, decrease my body fat percentage, and be able to rock my short-shorts, swim suits and dresses with confidence!

“Before” pictures, measurements, my first workout and my meals for the day will be posted tomorrow! 

Tuesday, April 2, 2013

Quick & Efficient: Recipes & Circuits

First, let me apologize for the quality of my pictures...
Actually. I take that back. They aren't the best quality, but that's because I'm keeping it real on this blog. My food prep isn't pretty. Especially when my goal is to be quick & efficient... which is absolutely the theme of this week!

Since my meal prep has been SUPER boring lately, I decided to present you the meal plan/food prep for one of my clients :) The goal was to have portable, quick, easy breakfasts, snacks and lunches because she is away from home for these meals. So... here's the plan:

Breakfast:
- Clean Egg Muffins (I borrowed, then tweaked, the recipe from Oxygen Magazine... you'll find my version below)
- French Toast Bake
- Protein Pancakes (you'll have to scroll down)

Snacks:
- Lara Bars
- Greek Yogurt with Fruit
- Hummus with Vegetables (red bell peppers, carrots, green beans)
- and... that Almond Joy (Chocolate/Coconut) Protein Bar recipe I promised :)

Lunch:
- Turkey Herb Burgers (ok, they're muffins) with a variety of things to keep it interesting, while still being simple

I started by making the Clean Egg Muffins because they are the most "labor intensive"... and by labor intensive, I mean that you have to chop/shred 4 ingredients and then mix them... AND you have to crack eggs.

Clean Egg Muffins


Ingredients:
4 whole eggs
1 small carton egg whites
4 scallions, sliced
1/2 red bell pepper, chopped
1 zucchini, shredded
6 slices nitrate free turkey bacon
1/2 tsp basil
1/4 tsp oregano
salt & pepper
Directions:
Prepare all vegetables (chop, shred, etc.)
Spray muffin tin with non-stick cooking spray
Distribute veggies evenly in each cup


Slice turkey bacon. Top veggies with bacon


Combine eggs and egg whites, along with spices
Pour over mixture


Bake at 350 for 25-30 minutes until they are golden and puffy

I also whipped this up last week, but skipped it this week... 

French Toast Bake
Ingredients:
4 slices Alvarado Street Bakery Sprouted Wheat Cinnamon Raisin bread, cubed
1 c egg whites
1/3 c unsweetened vanilla almond milk
1/2 tsp vanilla extract
2 packets stevia
cinnamon
Directions:
Spray 9" cake pan with non-stick cooking spray
Place bread pieces into pan
Whisk together all remaining ingredients and pour over bread
Bake at 350 for 20(ish?) minutes, until golden and eggs have set

I made these for an event awesome purse party last week...

Almond Joy Protein Bars
I'm not actually sure if I can call them that, but I'm going to until somebody tells me otherwise...


Ingredients:
4 egg whites
1- 4 oz cup unsweetened apple sauce
1/2 c unsweetened vanilla almond milk
3 packets truvia (if you want them really sweet, add more)
~1/8 tsp coconut extract
1 c oat flour (I make my own... just put oats in a blender)
2-3 scoops vanilla protein powder (I'm sure chocolate would be fine too)
3 tbsp cocoa powder (use less if you're using chocolate protein powder)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 c shredded coconut, for topping, if desired
Directions:
Prepare a square baking dish with non-stick cooking spray (I used a 9x9... I think)
Combine all ingredients, except shredded coconut, and stir together. Pour into pan. Top with coconut, if desired.
Bake at 350 for 16-20 minutes

While the bars and the egg muffins were in the oven, I threw these together because they bake at a different temperature. As soon as the others were out, I cranked up the temp, and popped these in! 

Turkey Herb "Burgers"


Ingredients:
1 lb ground turkey breast
1/2 red onion, FINELY chopped
1/4 c Italian style bread crumbs
3 tbsp greek yogurt
1 tbsp basil
2 tsp garlic
2 tsp dijon mustard
salt & pepper
Directions:
Combine all ingredients.
Spray 6 cups of a muffin tin with non-stick cooking spray
Divide mixture into those 6 cups 
Bake at 375 for 16-18 minutes until the onions on top have gotten a little crispy

I use these muffins in different combinations so I'm rarely having the same lunch twice. Or, in this case, my client is rarely eating the same lunch twice. My go-to options are: 
1. spaghetti squash, marinara sauce, and a muffin
2. brown rice pasta, marinara sauce, and a muffin
3. brown rice, vegetables of choice + soy sauce, and a muffin
4. sweet potatoes, vegetables of choice, and a muffin + salsa/hot sauce
Like I mentioned, it's still VERY simple, but it's different every day. 


In addition to working (a LOT), doing meal prep for myself & a few others, and going to a few events this last week, I've also been getting in some KILLER circuit workouts! They are totally different than what my body is used to, so I've definitely been feeling the soreness!!

we clean up good :) rosebud baseball fundraiser 3/28/2013.


Leg Day Circuit
-- Barbell Squats x15
-- Bulgarian Split Lunge x15/leg
-- Bench Quick Steps x30 seconds
-- Leg Extension x15
-- Single-Leg Dumbbell Deadlift x15/side
-- Side Lunges x10/side
-- Barbell Calf Raise x15 (I really meant to do these as a combo-move with the squats, but I forgot... every round)
Complete for 4 rounds.
It took me about 35 minutes, including a 5 minute warm-up/cool-down on the elliptical. and then I was sore for 4 days.

Good luck!! Have fun!! and let me know if you sample any of the recipes!! :)







Friday, March 15, 2013

Lessons Learned & 3 New Recipes

1. Do not microwave a spaghetti squash without cutting it in half. As the label indicated, I poked PLENTY of holes... but this was the end result: 

I almost threw it away I was so annoyed. Next time, I will bake it like I have EVERY time prior to this... (Cut in half lengthwise. Scoop out seeds. Place face down in baking dish with 1/2" water. Bake at 375 on the bottom shelf of the oven while you roast all your other veggies ~40 minutes. Let it cool. Shred it with a fork. Done. It takes a little longer, but there's NO mess!!) 

2. When doing food prep, plan to skip your next meal. I had planned to snack on a protein shake, half a frozen banana... and some hummus... but I made so many new recipes today that of course I had to try them to make sure they are good! Scroll down for pictures & recipes... YUM!

3. You really do need to pre-cook the bell pepper when making stuffed bell peppers.

4. You do not have the will power to keep peanut butter in your house. EVER.


Earlier, I went on Pinterest to get some ideas for food prep this week. I've decided to go grain-free (and still mostly dairy free) because a. I'm not seeing the results I want to with the meal plan I've been following (and I think an intolerance of some kind is the issue... I'll be cutting out grains for the next 10 days, then trying other things if that doesn't seem to help) and b. grains have been making me feel yucky lately (bloated, nauseous, and I have a SEVERE energy crash afterwards) I don't think I'm quite ready to cut out oatmeal (I don't know what else I would eat for breakfast) but I did buy the "gluten free" type... which means nothing if I'm not gluten sensitive/intolerant.

pictured above: zucchini, green beans, portabella mushrooms, brussel sprouts, onions (yellow and red) cauliflower, bell peppers (red and green), asparagus, spinach & lettuce mix, broccoli, a spaghetti squash, a banana, an avocado, no-sugar-added marinara sauce, True Lemon drink mix, artichoke & garlic hummus, roasted unsalted almonds, Extra root beer float flavored gum 

I also had: black beans, yams, baby carrots, salmon, shrimp and tilapia, ground turkey (cooked), and chicken breast (cooked and chopped) on hand.    

I started with my green beans, mushrooms and red onion concoction. I cut them all into bite sized pieces, placed them in a gallon sized baggie, then added enough balsamic vinegar to coat them evenly. I put them in the refrigerator and allowed them to sit while I did the rest of my food prep. 



Next I cut my brussel sprouts in half & trimmed my asparagus. I covered a baking sheet with foil, sprayed it with olive oil cooking spray, then layered on my veggies. 


Bake veggies at 375 for 20 minutes. Remove asparagus, then add sliced zucchini to baking sheet. 
Bake an additional 10 minutes. 

YUM! Once my veggies were baked, I added a little salt and pepper. DONE! 

While my veggies were roasting, I had 2 recipes going on the stove. 

On the left: Cauliflower boiling in water. On the right: Stuffing for my bell peppers.



Stuffed Bell Peppers 


Ingredients:
1 green bell pepper, halved
1/2 red bell pepper, chopped
1/4 c yellow onion, chopped
Extra Spicy Mrs. Dash
Sriracha
1/2 c black beans (not drained)
6 oz ground turkey, cooked
2 tbsp reduced fat cheese, if desired

Directions:
In boiling water, steam green bell pepper halves for ~10 minutes, until slightly softened, drain & set aside
In a large sauce pan, heat non-stick cooking spray over medium heat
Add chopped red bell peppers and onions, cook ~5 minutes until tender
Once veggies are cooked, add beans & ground turkey
Add Mrs. Dash & Sriracha
Stir
Spoon mixture into green bell pepper halves (Top with cheese)
Broil in oven until cheese is melted or filling is thoroughly warmed through
Allow to cool!! (This should have been in my lessons also...) 
Enjoy!! 




Cauliflower Mashed "Potatoes"


Ingredients:
1 head cauliflower
1 tbsp (parmesan infused) olive oil
(you can find this at Olivers... my dad's company distributes this product. SO delish!!) 
2 cubes garlic
(if you haven't used this, you're missing out... you can find it at Trader Joe's)
salt & pepper

Directions:
Boil cauliflower in a a large pot for 15-20 minutes, until very soft
Drain & return cauliflower to pot
Add remaining ingredients
Mash
Cool
Enjoy

At some point, I took the brussel sprouts out of the oven, along with the asparagus & zucchini (not pictured... it didn't turn out good... at all!) and replaced them with the balsamic marinated veggies. 

They turned out like this: 
I love the combination of veggies, not so sure about the marinade... it was literally JUST balsamic vinegar. Next time I'll tone it down by adding some other spices & some olive oil

I'm super glad I didn't throw out my spaghetti squash!! Once I was calm enough to look at it, I realized that it was actually done (at least on one side...) So I shredded it with a fork and put it in a Tupperware. Totally forgot how much it makes!! (ps- 2 cups is only 40 calories!) 


First, because I LOVE the Eating Right Tomato Basil No Sugar Added marinara sauce! 


AND I also concocted a pad thai sauce... which means TWO filling, grain free options! I'll just add a little ground turkey/ground beef to the marinara version or a little chicken and some peanuts and veggies to the pad thai version. YUM! 

Pad Thai Sauce


Ingredients:
2 tbsp low-sodium chicken broth
2 tbsp peanut butter (which I have since thrown away because I could NOT STOP EATING IT despite trying to freeze it, hiding it, putting motivational post-its on it...etc.) 
1 tbsp rice wine vinegar
1 tbsp low-sodium soy sauce
1/2 tbsp Sriracha
some crushed red pepper flakes (sorry, I didn't measure, but it was probably ~1/2 tsp)
some garlic powder (same as above, but it was probably ~1/4 tsp...whoops!)


Hope to see you all trying new things this week! I think I have enough food for the next TWO weeks! ENJOY! 





Tuesday, March 12, 2013

A Little Behind...

Last Friday, I had my second double-day. I started my morning with a little run (30 minutes, similar to Tuesday) in preparation for my St. Patty's 5K that I ran in San Francisco on Sunday... it actually felt pretty good, but I also realized that it will take A LOT of effort for me to become the runner I want to be. I just can't seem to get any faster, which means it takes FOREVER for me to go the distance I'd like to run (ie: 13.1 miles). As with anything, I suppose I'll have to be patient, stretch, and practice :)

In the afternoon I was pumped, as usual, for my back workout:
my goal right now is to be able to do a pull-up, so I have more lat exercises than usual...

Saturday I failed to do my cardio/ab workout as planned. I wasn't very motivated, and I convinced myself that my 5k Sunday would count (God forbid I do more than I planned...) I also wasn't quite on target with my eating (ok, I was eating white chocolate chips by the handful from the bag)- which is what inspired me to start a 30 day "no-sugar-added" challenge. I'm cutting out all sweets, flavored yogurts, protein bars, dried fruits/trail mix, and anything else that has "sugar" of any kind on the label. I'm also avoiding aspartame and other sugar substitutes, with the exception of one packet of stevia/day. (I am also having my pre-workout/protein shake around my workouts- they make me happy :) and this isn't a deprivation challenge, it's about creating a new lifestyle) If you'd like to join us in the challenge, don't hesitate to ask!! 

Sunday an amazing group of friends from the gym went to San Francisco to run a 5k! It was an incredible adventure that I will never forget! We had such a great time... as we always do! 

I am the leprechaun in the front... and, I would have a picture of my delicious lunch from Sol Food, but I demolished it in 11.4 seconds. Insert steak, grilled onions, fried plantains, white rice, black beans and a yummy side salad <here>

To compensate, on Monday I did this to my legs: 

Superset 1
-- Leg Press: 4 sets, 20 reps
-- Jump Rope: 4 sets, 1 minute, 30 seconds rest

 Superset 2
-- Leg Extension: 3 sets, 20 reps
-- Reverse Lunge (off step): 3 sets, 10 reps/leg, 45 seconds rest

Superset 3
-- Hamstring Curl: 3 sets, 20 reps
-- TRX Front Squats: 20 reps (jumping), 45 seconds rest

Superset 4 
-- Sumo Squats: 3 sets, 20 reps 
-- Walking Lunges: 3 sets, 30 steps, 60 seconds rest

And then I decided to really kill myself doing 30 minutes of elliptical intervals. Needless to say, it was a great calorie burner!! 

Today I am sore, sore, sore!! But that didn't stop me from doing an intense cycle session this morning! I actually rode 10.5 miles in 30 minutes doing intervals... and then I thought I might throw up. 

I've been busy with work, but with this sugar challenge in place, I will be experimenting with new recipes and making new "desserts." Tonight I will be making Mint Chocolate Ice Cream... YUM! 

Mint Chocolate Ice Cream 
(picture to be added later...)
Ingredients:
1 c unsweetened vanilla almond milk
1/4 c plain Greek yogurt
1 scoop chocolate protein powder (whey is ideal)
tiny drop of mint extract
1/2 c table salt
ice

Directions:
Combine first 4 ingredients until smooth
Pour mixture into small ziplock baggie. seal. set aside. 
Fill gallon size ziplock baggie half-way with ice. add salt. 
Place small baggie into large baggie. seal.
Shake vigorously ~5 minutes. until mixture becomes creamy. 
Remove small baggie. rinse. (Pour into bowl &) consume.