Well, as far as we can tell, I'm still in a plateau. I am following the advice of my trainer, T.J. Temper, and Miss Molly, both from the Northern Ohio Medical Fitness Center. I've cut the amount of eggs I eat in half and I've stopped eating peanut butter on my fruit for a snack. We shall see if this works.
I've called myself a professional dieter because I have lost fair amounts of weight in my past only to gain it back again. So, I've played the lose-and-gain game several times in my life. Thus, I am all too familiar with plateaus. I have had one that lasted six months before. But being that I am in this competition, I cannot afford that kind of time.
T.J. has switched up my workouts to be more intense. They are more physically demanding to try and shock my body out of this plateau.
I start off with a full minute of jumping jacks. Then, I run a sprint. I then have to do 30 push-ups, 20 bent-over rows, 20 squats, along with shoulder presses, 20 dead-lift leg exercises, 30 crunches while holding a body ball and then a full minute of mountain climbers ... I might have even left an exercise or two out.
Between each of these sets, I run a sprint. I'm not even sure of the exact order in which I do these. I do this for three circuits. After the circuits, I do a half hour of cardio. One day a week, I do a 45-minute spinning class then an hour of working out with T.J. After that I do 20 to 30 minutes of cardio.
The reason I'm not sure of the exact order or the number of different exercises is because by the time I'm halfway through with the circuits, I'm ready to be done! I feel like I am almost at the end of my energy level and my brain ceases to function at its normal capacity. It's T.J. who pushes me through it. Like it or not.
This workout is not aggravating my chest injury. It continues to improve. There are only certain movements that still cause it to be uncomfortable and I do not do those.
I wanted to be chosen for this competition to lose weight and get into better shape. I'm not sure if I still have that competitive spirit I had at the beginning. At present, it has become a matter of getting through this plateau rather than all about winning.
Plateaus are when the body gets used to certain foods and exercise routines. To break through a plateau, one has to shock the body into a different routine of eating and exercising. I believe we've done this with the exercise so now it's up to me to work on the eating.
I continue to eat as all natural as I can, with no additives and no processed foods. This way of eating can get expensive and difficult. Difficult because foods without additives and being non-processed are difficult to find in regular super markets.
But I have come to believe, it's the best way to eat. God made our bodies to recognize and process all natural foods. Think back to our ancestors, thousands of years ago. Did they eat processed foods or foods with additives? No, they had lean and fit bodies.
I've said this before, our bodies do not recognize food additives, or artificial and processed foods and, therefore, does not process them in a natural way. Our bodies hold onto the "bad" stuff we put in it until we give it the good stuff.
Here's an example of how a natural food is changed into an unnatural one. For instance, those restaurant french fries I absolutely love so much and haven't eaten since December of '09. A potato contains 80 percent water and naturally occurring sugars. To make it a french fry, most of its water is removed and it is dried until the sugar content becomes a starch. It is then deep fried in a fat. This process is what makes a healthy food into an unhealthy one.
My blogs have an evolution all their own. This one seems to have turned into how to make a healthy french fry.
Slice potatoes into strips (peeled or unpeeled), place on a baking sheet, drizzle 100 percent natural, pure melted butter on top. Sprinkle some sea salt on top, bake at 450 degrees for 30 minutes or until the desired texture and color. Enjoy!
Here's another one I love: Sweet Potato fries = Slice sweet potatoes (peeled or unpeeled) into strips, place on a baking sheet covered with parchment paper or Reynolds's Release Foil, drizzle 100 percent natural, pure melted butter on top. Sprinkle with a mixture of cinnamon and 100 percent natural sugar (I use Stevia), bake at 450 degrees for 15 minutes or until the desired texture and color.
Sweet potatoes have a higher water content than regular potatoes so they will not get crispy but they will still taste great! This is how I bake them, look online for your own favorite sweet potato french fry recipe.
Butter is considered a natural fat, margarine is not. So don't worry about eating butter, but it is recommended not to exceed 2 to 4 tablespoons per day.