|Posted by Lindsay Huitt on May 5, 2014 at 12:25 AM|
Over the last week I have been carb cycling. I won't go into depth now, but it is a way of tricking your body to burn stored fat for energy but manipulating your carb intake. For 3 days I eat only 70ish grams of carbs per day. Then I get one day of up to 200 grams of carbs before going back down again. (This is not advised unless your body is very lean, otherwise it will not lead to positive results). Today was my second high carb day and I really enjoyed the delicious bars you see pictured above. A simple banana and an extra serving of sweet potatoes feel like big indulgences.
With just 2 weeks to go the days are creeping by. I feel like the contest is all I can think about and practically all I do all day is some form of preparation for it. I cook meals, eat about 7 meals a day, count calories, carbs, protein and fat grams. As I type I am whitening my teeth. I have ordered everything I think I will need but I still need to get the broken clasp on my competition suit fixed and figure out my makeup. I am practicing my posing daily and it is becoming more comfortable. Stage presence is important and I know I can rock it if I am comfortable and confident with my poses.
When I am in my body sculpting class I love to push myself hard for the full hour but I find this hard to do at home. There are so many distractions and I get bored. But I need to lift and continue my cardio for the next 10 days and then that is it. There will be no more chances to workout. On Thursday and Friday before the show my instructions are to rest, no working out. There are so many strange tips like this, things you wouldn't guess. I am thankful for my coach, Lisa Ashy, to walk me through the instructions on dehydrating and proper carb intake. Tomorrow I will meet with her again to check my body fat and see what my plan will be for this next week.
For now I leave you with a recipe for my new favorite homemade protein bar!!
Pumpkin Protein Bars (From Jaime Eason's Live Fit Trainer)
1/4 cup Xylitol
4 oz Apple sauce
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
4 large egg whites
1 - 15oz can of pumpkin
2 cups oat flour
2 scoops vanilla whey protein
1/2 cup almond milk
1/2 cup chopped walnuts (optional, I don't personally use them)
Preheat the oven to 350
Spray a 9x13 glass pan with non stick spray (I use a little butter)
Combine the first 11 ingredients and mix well.
Add the final 3 ingredients and mix
Pour batter in pan and bake for 30min.
Makes 24 squares
Nutrition without nuts: 1 square = 47 calories, 0.7g fat, 8 grams carbs, 3.7g protein
With nuts: 63 calories, 2.3g fat, 8g carbs, 4g protein.