I'm already down 4 pounds in less than a week. how much of that is general weight fluctuation I don't know, but I like to think I have a pretty good handle on cutting. my goal is to be finished before august ends
4lbs right at the beginning is pretty standard from water weight.
I don't think I carry much water weight. I think I'll do weekly photo check, I find that until the camera comes out it's pretty difficult to track exactly how you are doing.
Guys, I'm going this week to Colorado to do the Four Pass Loop/Maroon Bells.
Four days of backpacking in an area that's suppose to be one of the most photographed in the country, and which the trail is suppose to be rather challenging.
I'm so excited and also pretty dang nervous. Still, its yet another reminder of something I would have never done 10 years ago.
That's another reason why scale weight is a flawed metric.
Yeah much of my fat loss, especially in the last few months, has been fairly offset by muscle gains. I hover about the same 10 pounds range dipping that range by a pound or two here or there as I go along. I'll probably never hit my target BMI because I'd have to lose muscle to do so.
I really should start adding vegetables to my diet. Problem is the last time I tried I ended up having the runs more often than not, or at least more gas than I'd care to have. I get a bit paranoid to try again on account of that bit from The Simpsons where the family switched to vegetables.
I know that's an exaggeration, but my question is what are some essential vegetables that will also have a low chance of making me hit the bathroom too often?
My understanding is that if your digestive system is adapted to not eating vegetables, it won't have the necessary gut bacteria etc to deal with them. To a certain extent, you'll have an adjustment period no matter what. It's a matter of days rather than weeks.
I like broccoli because you can buy it frozen and it's super easy to prepare in the microwave. It also doesn't have a really strong taste so it's hard to fuck up and make inedible.
How do you cook your chicken? I brine/marinade it a day ahead of time and it comes out pretty moist after baking it. Even chicken breasts are great. But yes broccoli is probably my favorite veggie.
bowen on
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
Sauteed leafy greens are excellent and easy and super good for you also, that's your kale/mustard greens kinda stuff. Throw it in a frying pan with a little oil and some soy sauce, cook for a while, salt a little somewhere in there and eat. Doesn't wilt down into mush like spinach (although you can do that too), healthier for you, all around great. Make sure to cut out the tough center stalk when you do, that thing's basically inedible.
How do you cook your chicken? I brine/marinade it a day ahead of time and it comes out pretty moist after baking it. Even chicken breasts are great. But yes broccoli is probably my favorite veggie.
I buy it diced and grill it for 12 minutes or so. I know I could make it taste better with brine or marinade by I also know the extent of my laziness. In those 12 minutes I can make 4 days worth of chicken that's pretty tolerable.
Frozen mixed veggies are my easy go-to. If your diet used to include nearly zero vegetables, take a little bit of time to incorporate them into meal plans, something like a quarter cup at a time. Easier to stick with if you can minimize a negative gut response.
I found broiled broccoli really changed my attitude towards it. I hated the steamed stuff, and can't be counted on to reliably cook it decently on the stove. But broiled, with a little ollive oile [fuck it, I like it like that, I'm leaving it], salt, and maybe grated parmesan? Fuckin' delish!
I don't know that it's useful info in a fitness/weight loss sense, but it did help me adapt to enjoying broccoli more.
How do you cook your chicken? I brine/marinade it a day ahead of time and it comes out pretty moist after baking it. Even chicken breasts are great. But yes broccoli is probably my favorite veggie.
For my work week lunch, 99.9% of the time I stick to chicken breast. I get a 4-5lb bag (and sometimes, like this week, nearly 6lbs) of chicken breast from fresh direct. I dont brine or marinate it, I just take it out of the package and rinse it. Then I cover the breasts in a high heat oil (measured, each chicken breasts gets around 15ml of oil which is one serving) and then put on my seasoning.
If I am feeling lazy, I will use a premixed seasoning from fresh direct (their "Everything Rub" is pretty good), otherwise, I just do a simple mix of salt, pepper, garlic and whatever else I am feeling. For a while I was doing that KFC seasoning that was percolating around social media.
During the prep, the oven has been pre-heating to 450 degrees fahrenheit and once the ~20 minute timer goes off, I toss the chicken breast into a glass container and leave it in for about 30 minutes. When I pull it out and stick in the meat thermometer, the internal temp is usually at or slightly above 165 degrees.
Also I'll put a plug in for thighs and drumsticks. They're a little fattier but you can account for that in your overall calories; the benefits are they're 100% more forgiving to cook, stay moist regardless, and taste better. Plus they're hells of cheaper than breasts.
I had a pizza with chilis on it the other day. I have a pretty high tolerance for spicy food. I woke up at 6am with my arsehole attempting to climb out of my body through my mouth. It's fucked up my sleep pattern for like the whole week.
This isn't relevant to anything we're talking about, I just wanted to share it.
I had a pizza with chilis on it the other day. I have a pretty high tolerance for spicy food. I woke up at 6am with my arsehole attempting to climb out of my body through my mouth. It's fucked up my sleep pattern for like the whole week.
This isn't relevant to anything we're talking about, I just wanted to share it.
Broccoli goes really well with chicken, because chicken is pretty dry and the broccoli gives you something to mix it up with a little bit.
That could come on handy with substituting barbeque sauce (which is my go-to for de-drying chicken).
I'd try and get on to seasoning food rather than using sauces, those are normally pretty high in sugar.
Knowing the above, do people have any good crockpot recipes / resources? Finally getting into using my Grandma's crockpotwe "inherited" and man it made some good pulled pork but it was like 90% sugar sauces in recipes we looked up (ketchup, BBQ sauce, teriyaki, etc.).
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4lbs right at the beginning is pretty standard from water weight.
Four days of backpacking in an area that's suppose to be one of the most photographed in the country, and which the trail is suppose to be rather challenging.
I'm so excited and also pretty dang nervous. Still, its yet another reminder of something I would have never done 10 years ago.
Digestion, full bladder, etc I guess.
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And the whole weight hovering around the same space is kind of annoying even though I've read its to be expected if you just started lifting.
Yeah much of my fat loss, especially in the last few months, has been fairly offset by muscle gains. I hover about the same 10 pounds range dipping that range by a pound or two here or there as I go along. I'll probably never hit my target BMI because I'd have to lose muscle to do so.
I know that's an exaggeration, but my question is what are some essential vegetables that will also have a low chance of making me hit the bathroom too often?
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I like broccoli because you can buy it frozen and it's super easy to prepare in the microwave. It also doesn't have a really strong taste so it's hard to fuck up and make inedible.
I buy it diced and grill it for 12 minutes or so. I know I could make it taste better with brine or marinade by I also know the extent of my laziness. In those 12 minutes I can make 4 days worth of chicken that's pretty tolerable.
red bell peppers should be the most palatable since they're sweet
I don't know that it's useful info in a fitness/weight loss sense, but it did help me adapt to enjoying broccoli more.
how do you cook it? besides, there's enough veggies out there that you really don't need to shackle yourself to something you hate
cauliflower is just as cruciferous, etc etc
That could come on handy with substituting barbeque sauce (which is my go-to for de-drying chicken).
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For my work week lunch, 99.9% of the time I stick to chicken breast. I get a 4-5lb bag (and sometimes, like this week, nearly 6lbs) of chicken breast from fresh direct. I dont brine or marinate it, I just take it out of the package and rinse it. Then I cover the breasts in a high heat oil (measured, each chicken breasts gets around 15ml of oil which is one serving) and then put on my seasoning.
If I am feeling lazy, I will use a premixed seasoning from fresh direct (their "Everything Rub" is pretty good), otherwise, I just do a simple mix of salt, pepper, garlic and whatever else I am feeling. For a while I was doing that KFC seasoning that was percolating around social media.
During the prep, the oven has been pre-heating to 450 degrees fahrenheit and once the ~20 minute timer goes off, I toss the chicken breast into a glass container and leave it in for about 30 minutes. When I pull it out and stick in the meat thermometer, the internal temp is usually at or slightly above 165 degrees.
Stays pretty moist and keeps well M-F.
I'd try and get on to seasoning food rather than using sauces, those are normally pretty high in sugar.
Beyond the standard salt and pepper, my most prized spice is definitely garlic powder. That stuff is magic, I tell ya what.
I just looked it up, and if I ate two entire jars of this cajun seasoning every day it would only add 40g of carbs to my diet
I had a pizza with chilis on it the other day. I have a pretty high tolerance for spicy food. I woke up at 6am with my arsehole attempting to climb out of my body through my mouth. It's fucked up my sleep pattern for like the whole week.
This isn't relevant to anything we're talking about, I just wanted to share it.
there's a poop thread right there, man
I can't even imagine.
I haven't found a good store bought one I enjoy compared to the stuff they have at restaurants.
Knowing the above, do people have any good crockpot recipes / resources? Finally getting into using my Grandma's crockpotwe "inherited" and man it made some good pulled pork but it was like 90% sugar sauces in recipes we looked up (ketchup, BBQ sauce, teriyaki, etc.).
Honestly I've never purchased it myself, but I never buy spice mixes. I prefer to just make my own mixes. Easier to use up, easier to tweak.
but it's still pretty amazing on any chicken with a bit of skin, and when you actually add some oil as well
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