Sometimes when I attend to an itch on my shoulder I stop for a minute because the shoulder I’m touching feels…unfamiliar. It feels firm and tight and muscular to touch and I sit in disbelief for a few seconds to come to terms with the fact that these are MY shoulders. My strong shoulders. The same shoulders that bra straps and tank tops used to fall off consistently because I barely had enough shoulder to hold them up. I find myself touching them a lot just to keep proving to myself that they are real, that the last eight months of work has resulted in this. I am so proud.
Just after the new year, we started Powerlifting Team training again on Saturdays from 12p-2p, following my regularly scheduled 9am workout with my crew (always with brunch in between, duh!). I knew I wanted to compete again after the awesome experience I had in September at the meet at Solcana, and, last week I sent in my regsitration for the USAPL sanctioned Twin Ports Open in Duluth on May 30 at College of St. Scholastica. I’m just waiting on the roster to be updated with my name to say it’s official, so stay tuned. I AM SO ESSSSSITED. In order to compete in a USAPL sanctioned meet, I also needed to become a member of USA Powerlifting.
Well, kids. I am now an official card carrying member! BANGARANG!
After consideration, I also made the purchase of my first weightlifting belt. There is a lot of information out there on pros and cons of weightlifting belts and I’ve read a lot of it. I think it’s important to note that after 8 months of focusing on building muscle and proper form, I’m now entering weightlifting belt territory. Additionally, to compete in a USAPL sanctioned meet, I will have to have to get another one – a leather belt with a buckle (much different from the Valeo foam/velcro belt I am just starting to use). AND I HAVE TO GET A SINGLET BUT THIS WE WILL SAVE TO DISCUSS FOR ANOTHER DAY OMG.
We’ve just entered Week 5 of our WholeMe Challenge, too, and after an almost-totally-successful week 4 of no sugar, this week means cutting out dairy. Last Friday, I went way off the rails with a couple of beers and FRIED FISH (I haven’t had grains in FOREVA) and let me tell you something, friends: MY BODY REVOLTED. It’s weird how I can now gauge how my body reacts to foods. It’s amost like I’m in control of my own body or something! Shout outs to my Saturday workout crew and the lovely brunch that followed at Blackbird Cafe – steak and eggs (no toast thank you very much) for most of us doing the challenge. It’s so nice to have you all along for this ride as we held each other accountable in the most positive way. Today, I checked in with my crew on how Day 2 of NO DAIRY was going and overall, this seems to be a little less difficult than the no sugar week. I’m not a huge milk enthusiast to begin with, but I DO LOVE CHEESE. I’m from Wisconsin. It’s my birthright. I’m sure at some point this week I will have a meltdown without it, but for now? We’re stable. About a year ago, I had made the switch to using coconut milk as a creamer substitute in my coffee and have never looked back. Try it. It’s wonderful.
Last Saturday evening we hosted our very first Solcana CrossFit WholeMe Food Exchange at the gym. The concept was simple, each of us would bring a dish that could serve 10, along with 5 empty containers, and we’d swap food and have healthy, delicious meals to eat for the week! Huge thanks to my co-host, Lucia, and everyone that came: Hannah P, Sally, Lauren, Emma, Morgen, and Baby Z. We had a great time with each other and managed to take away some pretty awesome eats like:
- Thanks to Emma, Blueberry Basil Smoothies!
- Thanks to Morgen, Tex Mex Casserole!
- Thanks to Hannah, Asian Ground Beef, Mushroom, and Broccoli Lettuce Wraps!
- Thanks to Sally, Curried Carrot and Lentil Soup!
- Thanks to Lauren, Prosciutto Wrapped Asparagus!
- Thanks to me, Butternut Squash Soup!
- Thanks to Lucia, Pineapple Chicken:
- 3 pounds of chicken (approx.), any kind you like (bone-in or out, skin or not–I used thighs)
- 1.5 cups pineapple, frozen or fresh
- 2 jalapenos, diced (or more or less depending how spicy they are!)
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1/4 c cilantro stems, chopped
- 2 teaspoons salt
- extra fresh jalapeno for on top, if you’re into that!
I basically finely chopped all the ingredients (except the chicken) with a hand blender, then threw it in the crockpot with the chicken and let it cook on low for about 4 or so hours. I came home and it looked really soupy, so I took the chicken out, put it in a bowl so I could shred it, then I transferred the rest of the veg and stuff into a large skillet and cooked it down over medium heat for awhile. Then I added the shredded chicken back in and cooked it all briefly. You could probably skip the crockpot step and just cook this all on the stove top.
Yesterday was the first day we could incorporate some sugar back into our diets – think dried fruit (with no added sugar), molasses, kombucha and honey. So, last night I drank some kombucha (LOVE) and managed to whip up a batch of Raw Brownie Bites using walnuts, dates, a little vanilla extract, and a bit of unsweetened c
ocoa powder. I can’t recommend them enough to curb a sugar craving! They’re super easy – the only thing you’ll need to make them is a blender/food processor. We are encouraged to maintain an alcohol free diet for the next two weeks, and although I’m not a huge drinker, this is where I struggle. I’ve got a first date on Thursday and, let’s face it, one cocktail just makes these things a little more tolerable. Fingers crossed.
See you next week!