Day 3 Whole30 for me. Yesterday was hard. I was tired, I had headaches, low energy. It was not an optimal day for me. But you know what? It’s all worth it. I know how I feel when I hit the “tiger-blood” stage and my body is thriving on what I am eating. To remind me WHY I’m doing a Whole30, I’m going to list out my successes from previous Whole30’s:
Even energy levels
Falling asleep immediately
No seasonal allergies
Waking up ready to take on the world
Clothes fitting significantly more loose
Winning a body composition challenge
And now to list my metrics:
Lost 16.5 pounds
Dropped 3% body fat
Went from a size 6/8 to a 2/4
This is WHY. My best is yet to come. It’s only Day 3, but I’m already 1/10th of the way through it.
I’m ready to become my best. I’m so excited to have my first training session with my coach tomorrow at 7am. More to come then!
Day 2 whole30 for me already! My first day back to work in quite some time too. Yesterday I completed a chest and triceps workout, and man I am super sore! I did several pairs of exercises, feel free to comment or reach out for more information on a movement. I didn’t record much except for my finisher, which was Med Ball Slams.
First super set:
DB Chest Press x10
Tricep Dip x10
DB Chest Press, lateral to neutral grip x10
Tricep Dip x10
S/A Chest Press (Piston-like) x10
Second Super Set
Machine Chest Press x10, 3 sets
Cable Tricep Extension x3, 3 sets
Third Super Set:
Plyo Incline Push up on box x10, 3sets
Tricep dip on box x10, 3 sets
Fourth Super Set:
Med Ball Push Up (these we’re so hard for me!) x5-8, 3 sets
Tricep Skull Crusher (heavy weight!) x5-8, 3 sets
Med Ball Slams (video above) x10, 3 sets
I’ll likely take tonight off from working out since it is day 2 of Whole30 and my body will be reacting from the lack of sugar it typically receives and my energy level will be low.
Alright guys, round 3 here I come! Tomorrow, I will be embarking on my third Whole30 and I am so excited for it to be the catalyst of my body transformation for my bikini show.
I’d like to consider myself a Whole30 veteran by now, but I’ll be honest, there is so much more for me to learn. I would like to share with everyone, my favorite egg bake that got me through my last Whole30’s, and something I consistently eat as a part of my #foodfreedom.
This recipe is so easy and inter-changeable, it is a go-to for me. It makes a full 6 servings, and it is LOADED with veggies and protein. Slap some Frank’s Red Hot on top, and man you have a very filing breakfast that will keep you satiated until lunch!
First, preheat your oven to 350 degrees Fahrenheit and prepare a 9×13 glass pan with Ghee or Whole30 compliant spray oil. I start by chopping the bell peppers, you only need about a cup to a cup and a half of diced bell pepper. However, it’s easy to chop everything at once and you’ll thank yourself later. I chop all the bell peppers down into match sticks, save about half of them in a plastic baggie, and then dice them further. I chopped the 1/2 of a red onion I had left over (you can use any type of onion in this recipe), and then chopped 2 Aidell’s sausages into coins.
Next, wilt your spinach in a large sauté pan on medium-high with about a tablespoon of olive oil. (Please, I beg of you, do not use vegetable or canola oil! These are toxic to your brain!!) Feel free to use a lot of spinach, because it will wilt and become at least 1/3 of the size of what it was.
Once the spinach is wilted, add in mushrooms, and your prepared veggies and sausage. I like buying pre-sliced onions, you might as well make Whole30 as easy as possible as you can, right?
Stir this mixture for about 5-8 minutes and let the juices from the bell pepper release and get a caramelized color on the mushrooms and sausage. Meanwhile, start cracking eggs into a large mixing bowl (one with a spout is helpful for this recipe). I find that 9 eggs is my magic number.
Make sure you season! I season the veggies and sausage with salt, pepper, and garlic powder. I season the eggs with the same, and add in some smoked paprika. Scramble the eggs, and then mix in your sautéed veggies and sausage.
Give the mixing bowl a nice stir, and the pour the egg mixture into your prepared pan. Pop in the oven for 30 minutes at 350, and bam! You have your egg bake!
I let the pan cool on my stove top for about 10-20 minutes, and then I cut the pan into 6 slices. I do one cut through the middle (Hamburger-style, half way on the 9″). Then, I make two cuts to the 13″ side, cutting the bake into 6ths.
Then find about 6 smallish meal prep containers, and you have breakfast made for almost the entire week! To reheat, pop in the microwave for 1 minute 15 seconds. I highly recommend adding Frank’s Red Hot.