I officially started my bikini competition training the first week of June
I’m so sore, it even hurts to sit down to use the restroom. Ha! But all pain aside, it actually feels really good at the same time to be sore because I feel my muscles are saying “yeah, we get to come out and play!” When I”m sore, it makes me feel like I am getting stronger and if you haven’t heard … “strong is the new sexy” and I like it! With all of this training that means that my diet/ nutrition regimen is going to have to be altered a bit for a few months leading up to the competition in October. A lot more protein and super clean eating.
What my nutrition will look like going forward
Over the years I have gone back and forth between eating/ not eating animal products including meat, fish, poultry and dairy. One of the reasons I struggled so much during my first competition was because I had such a hard time understanding why I had to eat so much darn animal protein! Animal protein has just never sat well with my body. And now I realize that it may have something to do with my blood type. I’m type A. I recently learned that type A blood types thrive on a mostly vegetarian diet. So now it all makes sense to me. When I competed the first time, I was eating chicken, fish, and a lot of eggs and I felt awful half the time. But I did it because I thought it was the best way to grow muscle (I was wrong). This time around, I’m really going to focus on what makes my body feel good while eating the recommended amounts of protein. So my intention is to put my knowledge to use and eat what is not only right for my body but will also bring me closer to attaining my goal of looking my best on my competition day. This means I will be consuming mostly a plant based diet even while training.
Sweet potato boat recipe (see below)
Even though my trainer indicated that I should begin dieting effective July, I went ahead and cooked up these protein packed sweet potato boats earlier this week to prepare me mentally. I made a few with chicken for my husband who loves variety (he eats everything). Whenever I do cook meat or poultry (especially) I make sure it’s organic and has no antibiotics or hormones added. When buying/ eating chicken it is good practice to always know the source of your chicken and buy organic whenever possible. I made my vegetarian ones with lentils 🙂
Let me know if you tried the recipe and/or if you went with a vegan option by subbing out the chicken for either tofu, tempeh or perhaps lentils? Get creative!
- 4 cups finely chopped kale
- 1/4 cup finely chopped cilantro
- 4 medium sized sweet potatoes
- 2 garlic cloves (finely chopped)
- 1 tbs mustard
- 2 tbs vegenaise
- 2 large chicken breasts (cooked and finely chopped)
- Himalayan salt
- Avocado oil
- Preheat oven to 400 degrees F
- Clean sweet potatoes
- Poke holes all around sweet potatoes with a forka
- Bake sweet potato at 400 degrees for 45 – 60 minutes
- In a pan saute kale with finely chopped garlic, cilantro, and a sprinkle of himalayan salt (if desired) in a bit of avocado oil
- Fold chopped chicken breast in sauted vegetables. Turn the heat off and mix in vegenaise and mustard.
- Once sweet potatoes are cooked, open them up and top with the chicken breast/ veggie mixture.
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