The Tale of the Tape
Current weight: 131 lbs
I stepped on two different types of scales at my gym this morning. One gave me about 131 lbs, the other 131.6 lbs.
I had already run about 2 miles, consumed a gluten-free waffle with a tablespoon of peanut butter, a hard-boiled egg and a small cornbread biscuit, along with my morning coffee and some water.
So…I am probably about 130 lbs at the beginning of this, my second, 10-day Shred.
Right Thigh: 19.75″
According to the handheld device at the gym my Body Fat % is 25 and my BMI is 23.6. Both normal for my height, weight and age!
Like last time, I am excited to keep healthy things on hand. Today, I bring you this recipe:
Baked Chickpeas, Sweet Potato & Red Onion
2 cans chickpeas, drained & rinsed
1 medium sweet potato, peeled & chopped
1 medium onion, peeled & chopped
1-2 Tb coconut oil
1 tsp Sea salt
1-2 tsp Curry powder
1-2 tsp Cinnamon
Place all ingredients in a large bowl and mix well.
Line a baking sheet with parchment or spray baking tray with oil. Spread mixture onto baking sheet and bake at 400 degrees for 36-40 minutes.
The smell is divine!
And you can add whatever seasonings you prefer. Make it to satisfy your taste buds!
Remember, the purpose of the Shred is
~to detox from: gluten, dairy, alcohol, caffeine and processed foods.
~to eat whole, healthy foods: fruits & veggies (Juice Plus+ for most of us), protein-packed smoothies, water, plant-based proteins.
~to exercise 30 minutes (minimum) daily.
~to ensure adequate rest nightly.
~to eat & drink frequently so that we never go hungry.
This is NOT a process of starvation or deprivation.
Fuel your bodies for the energy you expend.