Eight weeks out and at a turning point.
Yesterday I met with my new coach in Montreal, Emilie Provencher, who by the way is the nicest, most perfect, tiny little ball of muscle ever!
I really appreciate getting out of my bubble of Massena because it makes me realize that I need to push myself more and get out of my comfort zone more often if I’m going to achieve the big goals I’ve set for myself for the next two years.
So even though she said that I’m on track for eight weeks out, I know I could be doing even better. A strong point of mine is being able to smash my workouts, but I have my weak points too. These include getting enough sleep and being exactly on track with measuring my food, both of which matter a great deal in competition prep versus just every day healthy living.
So over the next 8 weeks my job will be sleeping and measuring. How exciting?! Lol
One surprise during my session was that she cut tuna from me diet. If you follow me on Facebook, you know there goes my favorite breakfast!!! But her reasoning is that it’s potential metal toxicity can contribute to fat retention around the belly and obliques. Every little thing matters when it comes to getting on stage! (I’m not saying that you need to cut tuna out of your life as well, because it is a very cost-effective, healthy source of protein and Omegas. But in the case of a fitness competition, it’s necessary to make some changes.)
One fish that I have been eating daily of always salmon. I love the roast a fresh, wild caught fillet or use smoked salmon. The below recipe has been my go to for lunches for the past few weeks because I love the spiciness added to the smoked salmon.
Spicy Smoked Salmon with Chobani Mezé Roasted Red Pepper Greek Yogurt and fresh cucumbers from my mother-in-laws garden. I always peel and slice the cucumbers right when I get them so they are ready to go.
Sometimes I put the yogurt and salmon on top of the cucumber and sometime I just dip the cucumber in the yogurt and eat the salmon separate.
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