Progress is coming along well, I finished my 2nd week of the HST routine, and still fine tuning some of the weights and exercise order. Used the calipers again today and navel is at 18 mm (down from 20), hip at 6 mm (down from 8mm) and love handles still at 16 mm. Waist measurement is down 1/2 inch to 33.5, but other measurements chest, arms & thighs are same or bigger, so cut is working the way it should (so far). Here’s a few pics.

I did have one little issue, the very first leg day I felt a tweak in my knee. I went ahead and worked through the session, but it has come back to bother me a few days. I am icing it now trying to give it a chance to recover, but I don’t want to push my legs until I get this under control. Worst case would be I had to forget about legs for this cycle, but we’ll see how the icing/rest goes.

Diet has changed, I want to give credit where it is due to a few other people on who have pointed me in the right direction. ChickenTuna is really lean and on her blog she made a comment that helped me. She would love to eat pizza, but makes lean meal choices because they help her reach her goal NOT because they taste good. Seems obvious, but it was what I needed to hear. Another tip was from GoddessAthlete who had more specific diet suggestions about eating more vegetable and low glycemic fruit carbs in the evening. Again, seems obvious, but was what I needed to hear. One final tip from Lyle McDonald, who has a great website was that any caloric restricted diet should help you cut, provided you are taking enough protein.

So diet has been stricter, carbs eaten in the morning hours, sucking down 1.5 g/lb of protein, eating more salads in the evening, and generally keeping my diet about 2300 kcal on an off day and 2500 kcal on an exercise day.

This entry was posted on Sunday, January 18th, 2009 at 6:48 pm and is filed under Training, Nutrition, HST, over 40, life balance. 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.