In my last Progress Journal post, I talked about how I wanted to switch things up.  I wasn’t exactly sure what I was going to do but I felt like I needed a change in my own eating routine.

While at IDEA PT West I attended a fabulous sports nutrition session and the presenter talked a lot about plant based nutrition.  I’eve been heavy on the animal protein in the last 6 months with my Whole30/Paleo style of eating and while that has given me great results I am feeling like my body wants some type of shift so I decided to start emphasizing plant based nutrition this month.

First order of business is bringing back Meatless Mondays!

I’ve done this in the past and I’ve liked it because it FORCED me to eat more vegetables. I don’t eat soy or any of the “fake” meats so it’s vegetables, fruits, and some grains for me.

“What the what???  I thought you were grain free!”  You may be exclaiming

I don’t have any adverse reactions to grains and while I eat far less of them than I used to, I will incorporate grains such as oats and jasmine rice on my meatless Mondays.  I also don’t like getting into complicated and restrictive food rules.  Been there!  Done that!  Not doing it again.

No food is off limits.

So far I’ve really enjoyed my meatless Mondays.  I made some roasted Butternut Squash with Thyme last week.  It was so good!!  Who knew?  I didn’t.  The Recipe is at the end of this post!

It’s been 43 days since you’ve weighed in….

Last week I looked at My Fitness Pal and it said that it has been 43 days since I have weighed myself.  I was proud of that and I didn’t feel the need to weigh myself then.  I usually try to weigh myself on the first of every month but this month I was out of town on the first and I don’t really care.

I can remember when I would weigh weekly, 2-3x per week, and be measuring myself all of the time.  Now I don’t do it at all but I know things are changing because my pants are starting to fit again.

Workouts

Workouts are going to be Strength Training, Strength Training, and did I mention Strength Training.  I missed Lifting in the gym so I am doing those again.  Home workouts were fun for a while but it was time to change things around again and I like being around people

One of the big things I’m emphasizing with the strength workouts is Rest and Recovery.  Stimulate don’t annihilate for real!  None of this working out 6 days a week and breaking myself down.  Nope. 5 days at most and making sure to have an off day to rest and recover.

Nutrition based Recovery

To facilitate nutrition based recovery, I also started drinking a Plant Based Protein Shake post workout.

Vega Sport was what the sports nutrition expert recommended and it works for me with about 20-30g of protein per shake which is the recommended amount.  No bloating and no gas as with Whey Protein.

Whey Protein is optimal post strength training but i don’t care for the bloating and such that comes from whey AND so many of those shakes have soy and other crap in them.

Speaking of crap….I drink a Pre Workout Drink on my Gym Training days and it has made workouts fun again…Drinking BANG!  in the can.

Now if we only had some excitement in the gym, things would be even more fun!

So I am sure my pants will fit even better after this month because I am feeling good and full of energy!!

Savory Butternut Squash Recipe

Note*  I did not use Chicken Bouillon Cubes

Directions
  1. Preheat oven to 400°F.
  2. Peel, remove seeds, and cut squash into large bite size pieces; place pieces into a medium sized bowl.
  3. Heat olive oil in a small glass bowl or Pyrex measuring cup for about 1 minute in the microwave.
  4. Combine chicken granules with the warmed olive oil ~ stir until well combined and granules begin to melt. Stir in garlic powder, salt, pepper, and ground thyme ~ mix well.
  5. Pour olive oil/chicken granule/seasoning mixture over squash pieces ~ with a spoon, toss well to coat!
  6. Spread pieces onto a shallow sided pan (cookie sheet) sprayed with cooking spray.
  7. COVER the pan with aluminum foil and roast for 20 minutes, then remove cover.
  8. Baste squash pieces with the maple syrup and continue roasting (UNCOVERED) for 15 minutes.