I tore my hands doing pull ups this morning. Fortunately the little shallow tears are below my calluses and not on the calluses themselves. I try to maintain flat and smooth calluses by using a pumice stone at the end of every shower. I love working out with new people at JTS; especially when they tell me that I inspired them to keep going. It’s one of the best feelings to motivate others to do good for themselves.
So I’ve been working towards a goal of 20% body fat. This week I’ve stepped it up and have done a workout every morning, and let me tell you- extra training makes for an extra hungry and sleepy Chelsey. Eating to perform is important if I want to build muscle instead of burn it. Sleeping enough is also essential for recovery and building muscle. Sometimes I have a very short, mental struggle with whether I should be eating as much as I am. It’s hard to completely eradicate the “eat less to lose weight” mentality. That doesn’t work and I know it, but that doesn’t keep my hand from hesitating in front of the fridge handle. I’ll evaluate how my body feels every time I walk into the kitchen for food, and have a mental conversation that goes something like this: “Do I really need more food? Am I hungry or just bored? Yes, my body is definitely hungry if it’s audibly rumbling and feels like it’s an empty black hole. But I just ate two hours ago. But I did increase my dumbbell weight for all those snatches and cleans and presses this morning…But I don’t want to overeat! Protein or veggies isn’t going to make me gain body fat, it’s fine. Just eat something before my stomach implodes.”
So yeah, I’ve done really well avoiding too many nuts and seeds, and have seen visible improvement in the last 10 or so days. I’ve also made a “challenge” for myself to not drink any alcohol for a month. It’s not too hard to do though, since I didn’t drink very much to begin with and every time I have a delicious, super sugary Angry Orchard, I can only drink half of it before I’m so bloated I couldn’t possibly put anything else into my stomach. I’m looking forward to the next time I do measurements to see what my body fat percentage is at.
For dinner, I made triple protein burgers and roasted carrots and zucchini. Instead of eating it with a fork in lieu of a bun, I use cabbage. While I love to eat cabbage, making beautiful cabbage wraps is flipping impossible sometimes.
F you, cabbage!
Anyways, here’s how to do it- swearing or no.
Triple Protein Burgers
1 lb ground meat. Beef, chicken, turkey, whatever floats your boat. Mine are beef.
4-5 garlic cloves
1/2 a medium onion
Bacon. Don’t get the cheap crappy stuff. Make respectable bacon choices.
Eggs
Tomato
Cabbage (or romaine or lettuce)
- Start by frying the bacon in the pan, set aside when they’re done.
- Throw garlic and onion into food processor, it’s faster and there are less tears. Or you can mince them by hand.
- Mix the meat with the garlic and onions and add salt and pepper if that’s your thing.
- Make patties about 1/2 inch thick and cook in your pan of bacon fat over med-high. 4 minutes on one side, flip and cover. 3-4 minutes on the other side.
- While burgers are cooking, fry an egg for each burger, slice tomato, and carefully peel away the cabbage leaves to make a wrap.
- Stack the burger, bacon, egg and tomato onto your cabbage and devour.
Roasted Veggies
- Preheat oven to 425
- Chop carrots and zucchini. If you don’t like mushy zucchini, cut the pieces much larger than the carrots.
- Melt coconut oil and evenly cover the vegetables.
- Spread them onto a parchment lined baking sheet.
- Bake 15 minutes, flip/stir. Bake 10 more minutes or until done to your liking.
There is no civilized way to eat a juicy burger wrapped in cabbage. It’s going to be messy and worth it.
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