Making_A_Change’s BodyBlog

I saw my other coach in SF and no measurements were taken, but we did go over the Peak Week protocol. It’s on for this week, beginning Monday. We were going to do it last week, but things were still fluxuating and I had mock cycle that was mucking up the works. Additionally, my diet just wasn’t where I wanted it. I went crazy with the crackers.

I am feeling good now that I am in that frame of mind where I am structured, again–no carbs with my last two meals, most of my carbs are at around 1 (it kind of gives me a boost to teach my last two classes and keeps me full enough for my next meal), I have my peanut butter at around 3, then I have my final two meals.  I’ll be low carbing it doing my deplete workout on Monday, Tuesday, and Wednesday with 50 grams. I start my carb-up on Thursday morning and Friday. I’ll be taking pictures throughout. We are also planning to run this, again, before I begin contest prep, when I am a bit leaner than I am, now. I was happy to see that we agree that we are starting around 16 weeks out. So, for me, that means around 8 weeks out I am going to start the ‘clean-up’  at around 18 weeks out and then hit it hard. I am still eating clean, but, for example when this fancy, deep dish pizza was delivered to the school I had a few slices and enjoyed it immensely–without the guilt. I am finally getting comfortable with this off-season thing. We are not going to manipulate the water, but I have to drink this PMS tea. According to the box it has a ‘grainy taste’–hmm. I am NOT a tea fan by any means, BUT it is part of the protocol, so I’ll be drinking my grainy tea.  

Today I mixed 1/3c oats, a scoop of chocolate protein powder, a T of peanut butter and a drizzle of honey, and a little cinnamon in a bowl–it was really good. It made little chocolate/peanut butter clusters. I didn’t add any water because I didn’t want the oats to be wet.

This entry was posted on Saturday, November 7th, 2009 at 10:51 pm and is filed under Training. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.