Today I did a Bikram Beginner’s class followed by a 2 hour advanced class. This is a lot of yoga, a lot of sweating, a lot of exertion, but I’m still holding back on dense carbs for another day. I’ve also dropped my added fats down quite a bit. Luckily, my palate has become more sensitive so the food still tastes pretty yummy, (though I am reallllly looking forward to a bechamel sauce next week, heh-heh-heh!). I feel incredible flexible, and am having some of the best yoga classes right now. I can do full wheel and full cobra without doing any warm up backbending, and the pain in my hamstring tendon is almost gone. This always happens during the last week of a dial-in, and I attribute it to the low salt/sugar in the diet. It’s one of the gifts of sticking to the regimen.
Breakfast: I knew I was going to have a gruelling 3.5 hours of yoga ahead of me, so I put a little extra cheese in my morning omelette, but still less than an ounce of cheese. I sauteed up my favorite, button mushrooms in a tiny bit of butter, and breakfast was served!
I turned this into a shake at the gym, and had them add a banana. Now, a banana is pretty “expensive” in terms of carb density, but all my other meals were so low, I wasn’t too worried, and my muscles were starving! In the Bikram advanced we do a lot of strenuous postures, a lot of arm balancing poses and postures that require a lot of abdominal strength and co-ordination. It’s a tough 2 hours of hard work!
This was such a great meal…about 4 oz of sole sauteed in a little butter and served on the cabbage from last night. (I actually cooked up 7 pieces of fish last night to have throughout the day). A few capers to add some acidity and that was that. I try to have 6 to 10 of my meals during the week to be seafood/fish.
Lamb meatballs with cabbage and green peas in a vegetable broth. Very clean, very simple, and I didn’t have to cook anything. I just grabbed the pre-cooked ingredients from their different containers and combined them for the gym. It was pretty good!
Sooooo delicious! Freshly poached chicken that went right into some tomato pesto, served on top of a variation of ratatouille that I also just made. I replaced the zucchini with button mushrooms, cut back on the tomatoes, and topped it with a little bit of parmesan cheese and fresh basil. One of my all time favorites. I am in love with sundried tomato pesto right now!
Pre-bedtime snack: my usual oatmeal, a little less this time as it is pretty late and I just finished my last meal of the day about 1.5 hours earlier, but I know I need this spike of carbs…
Tomorrow is my Metabolic Workout, so it’s also my carb-up day, and I’ve already made my meuslix and crepe batter, I have my pasta ready, and I’ll definitely be enjoying some fresh roti at the gym. Yippee!!!!
