Seriously though. I’m eating everything. Let’s talk about what I ate when I woke up this morning: 3 eggs in coconut oil (with greens and marinara), a protein shake (1 scoop NeoCell chocolate, about 30 grams of protein per scoop), then approximately 3 tbsp. almond butter with chocolate chips. Just barely full after all of this. Two cups of espresso with coconut oil and stevia. Been eating all day constantly since and it feels awesome.
Just the eggs. The rest didn’t look quite as pretty.
The thing about rest days, is I love to hate them. I can say as much as I want that “my body needs rest” but really I’d rather be throwing around heavy things all day. The fact remains that my body needs recovery time. So I take it. The combination of two rest days a week (Thursdays & Sundays) with upped protein and fat intake has been paying off — I’m seeing PR’s almost every week and my muscles are finally coming out! I’m noticing especially my upper back and shoulders.
In the past, I’ve neglected my upper body strength and done a lot of isolated leg weights. One of the beautiful things about CrossFit is that every movement is functional and reaches multiple muscles and joint groups at a time — which means my upper body is really going through boot camp right now. Feels so good.
And these taste good. Fuel for my muscles.
I went to bed at 10pm last night (I know, what a party animal) and it felt seriously awesome. The day has been spent a. Eating, b. Answering e-mails (some of which make my day, I absolutely love my “job”), and c. Painting a banner for a fratlanthropy we’re participating in this week. For those of you that have experienced Derby Days (Sigma Chi philanthropy), you know I’m in for a treat this week. Ohhhh it’s going to be busy.
On a random note: Last night, I threw a ton of veggies in the slow cooker and made THIS:
Slow-Cooker Lamb Shoulder
Prep Time: 5 minutes
Cook Time: 2-4 hours
Keywords: slow-cooker entree snack soup/stew gluten-free high protein kosher low-carb low-sodium nut-free paleo soy-free sugar-free
Ingredients (2 servings)
- 2 zucchini, chopped
- 1 package mushrooms, halved (I used baby bella)
- 3 tomatoes, diced
- 1 medium onion, diced
- 2-3 tsp. Italian seasoning
- sea salt + pepper
- approx. 1 tbsp. avocado oil (or other fat)
- 1 lb. lamb shoulder (or other cut)
- Chop all of your veggies and put them in the bottom of your slow cooker.
- Add spices and salt + pepper to taste, then drizzle on oil and mix everything together.
- Clean your meat and then place in the slow cooker, nestling it in with the veggies and coating completely with the spice and oil mixture.
- Turn on your slow cooker for either 2 hours on HIGH or 4 hours on LOW (depending on when you want your food ready).
- FULL MEAL waiting for you. Enjoy!
Seriously though. I’m always hungry. It’s almost 11 at night and I’m about to go get fake chipotle and possibly some froyo. I’M SO HUNGRY. On another note, I signed a lease on Friday night. This is really exciting. So much to comeeeee!
What did you eat for dinner?
Slow cooker addict? (do I talk about my slow cooker enough?)
How do you feel about rest days?
More importantly — what do you STUFF YOUR FACE WITH on rest days??!