Hi guys! How’s your day going so far?
Currently in my house eating a salad with pumpkin-seed oil and lemon juice, baby carrots on the side. I had a protein shake a couple of hours ago, so I’m having this and then probably some lamb meatballs from last night’s slow cooker experiment. They turned out UNREAL.
Either I’m a dang good cook or I’m just really good at throwing random things together. Probably the latter.
A lot of you have been asking about my training and diet, so here’s a VLOG update:
True fact, my biceps are getting too big for my t-shirts. Crazy, huh? That CrossFit stuff must be making me strong or something.
The last two days, I’ve been following the CrossFit Invictus Competition Program. Lately I’ve been loving experimenting with different programs. As many of you probably remember, I have been following Outlaw programming for a couple of months, but have started adding more workouts. My coaches don’t always like this, but I’m stubborn and get antsy.
I’ve been doing a strength-oriented workout in the morning (via either Outlaw, Invictus, or something I come up with while I’m sitting in class), and then a MetCon at night. This has been working really well, and I’m noticing drastic improvements in my ability to maintain heavy loads over a long period of time. AKA, stamina.
This is a good thing.
Because I love breakfast. Current staple: 3 fried eggs, 1.5 cups blueberries, 1 tbsp. almond butter. Coffee + water on the side.
On that note, I’m currently the eating lamb meatballs I made last night in the slow cooker. Beef chuck roast currently in the pot, spiced and doused in marinara. I don’t have a picture (it’s nearly impossible to make meatballs look pretty, at least in my house), but here’s the meatball recipe:
Slow-Cooker Lamb Meatballs
- 1 pound ground lamb
- 1 medium-large red onion
- 1 bag frozen mixed mushrooms, or other vegetable
- 1 egg
- Italian seasoning
- salt + pepper
- marinara sauce
- Dice your onion. Add half to the bottom of your slow cooker, as well as the mushrooms.
- In a mixing bowl, crack and whisk your egg.
- Add your seasonings, salt + pepper and mix.
- Add your ground meat and mix everything together by hand, adding in the remaining diced onion.
- Form into four meatballs (smaller or larger, whatever you’re into), and place on top of the mushrooms and onions.
- Douse everything in a healthy pour of marinara.
- Set your slow cooker on Low for 6-7 hours.
I recommend using whatever vegetables and spices you have on hand. The beautiful thing about meatballs (possibly the only “beautiful” thing) is that you can use nearly any vegetable, spice, or sauce (within reason) and they will turn out delicious. Awesome.
I’ve been eating more vegetables (adding up to probably 8 or 9 cups a day… not as much as I think I need, but getting the calories elsewhere), adding in more carbohydrates (berries or sweet potato at breakfast and lunch), and taking at least 2 scoops of this bad boy post-workout:
BSN, you steal my heart. I don’t know how you came up with this, but this powder quite seriously tastes like milkshake and I’ll be damned if I didn’t drink it at least twice a day. Wow. The perfect combination of post-workout nutrition (protein, carbs, fat) and still using ingredients I can pronounce.
For awhile I was using my trainer’s Syntha-6 (he convinced me to try it because Rich Froning uses it. Give me that reasoning and I’ll try almost anything), and then decided I had to buy my own. On Amazon, it’s $45 for a 5-pound container (tip: if you’re worried about which flavor to get, be very worried…. they’re all incredible), which is $0.49 a scoop. If I’m drinking this post-workout or as a meal replacement (don’t hate me, I’m always on the go), I’ll take two scoops.
Less than a dollar for a meal? I’m about it.
That’s what’s going on with my training and my diet.
How have you been Sweating Dirty lately?
Favorite protein supplement? Why?
How was your Halloweekend?! Unreal…. so good I forgot today was actual Halloween. Oops! Happy Halloween!