Change is often slow.

 

The bane of my impatient existence.

Change does come to those who stay the course.  When I started training for competitions I had some muscle tone, but was underweight and had literally run my ass off.  I posted about my journey here so I won’t rehash.  What I will say (again) is that there is NOTHING you can’t accomplish with hard work and the unwavering belief that you can do anything you want to if you want to badly enough.

Yes, I’m still small for Figure; I know I have a long way to go.  This weekend’s show is the most competitive one I’ve ever done and I know I won’t place.  That doesn’t lessen my excitement to have the experience, and to be around so many inspiring competitors.  AND – regardless of the outcome – I’m pretty damn proud of this progress in about a year and a half.

Competing isn’t easy.  Some days I don’t want to get up and do cardio or eat healthy food or hear snarky comments from people… but it is worth it.  The good days and the personal satisfaction outweigh the bad.

I’ve said it before and I’ll say it again: find something you’re passionate about and go do it to the fullest extent.  It could be running, lifting, painting, writing code… whatever!  You will be more fulfilled and SO MUCH happier – it has made all the difference for me.

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Enough inspirational mush!  This WIAW I am 4 days from my 3rd figure competition!  Bring on the lean protein, complex carbs, and yes… the asparagus. 

Read on for my eats, and then check out Jenn’s blog for everyone else delicious creations!

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Breakfast:

As usual, I started the day I with my Aminos and ACV morning cocktail.  I swear it’s more energizing than coffee.

Breakfast was pancakes.  Not as good as my usual.  These were just oat flour, an egg white, baking powder, and cinnamon.  BUT… I got to have pancakes!  The sauce was the best part.  I mashed up raspberries, added a dash of maple extract, and microwaved them for ~10 secs to create a syrup.  I’d eat that outside of competition prep!

With a side of Cinnamon-Flax Baked Chicken.

 

Mid-Morning Snack:

Leftover Parrot Fish with asparagus and sugar peas.  Nom.

The fish looked prettier on Instagram 2 nights ago.  For those that were curious on Monday, the fish was tasty but nothing out of the ordinary. It was a mild white fish, on the meaty side and slightly buttery.

 

Lunch:

I froze last week’s leftover lean beef burgers for lunches this week.  It was just as good warmed up and eaten with sweet potato rounds, asparagus, and red peppers.

Some have asked why I eat the majority of my asparagus raw.  The reason is VERY important: I like it better raw.  It has a sweet crunchiness.

 

Mid-Afternoon Snack:

I gave in to a cliché and went back to an old recipe this week… Tequila Lime Tilapia.  Tilapia is “the” source of protein for many in the bodybuilding community.  Variety is a better choice for me; if I had to eat the same thing every meal I’d never make it.  Tilapia is fine in moderation though!  Especially with tequila.

The fish and calabaza squash were cooked during my Sunday meal prep.  I reheated them ate at it with a quick raw salad of yellow cherry tomatoes and white asparagus tossed in a mix of nutritional yeast, apple cider vinegar, and a homemade Mexican spice blend.

 

Dinner:

Dinner was a roasted veggie fest – part of this week’s food prep was a giant pan of white and green asparagus, red bell pepper, shiitake mushrooms, garlic, green onion, and fresh herbs in Meyer lemon juice.  I also tossed pieces of the actual lemon in the pan too.  It’s completely edible and not too sour after a good roast.

Eaten with my favorite protein: Sea Bass.

 

Dessert:

No more diary and no more protein powder in my diet… it’s Cinnamon-Flax Baked Chicken and carrots for dessert.  Admittedly, this is NOT my favorite part about competing.

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“I don’t want to get to the end of my life and find that I have just lived the length of it. I want to have lived the width of it as well.” ~Diane Ackerman

What are you passionate about?

Do you prefer veggies raw or cooked?  I generally like ’em raw… though I do love a good char roast.