|
Off to a good start today with my 3rd workout of the week (long may it continue). I've lovely food prepared in my fridge so what more could I want? Oh yeh, 'pounds to disappear'lol
Diet Calendar Entries for 13 February 2013:
|
1133 kcal
|
Fat: 37.33g | Prot: 79.91g | Carb: 127.75g.
Breakfast: 0% Greek Yoghurt, Raspberries, Banana. Lunch: Beef Bottom Sirloin (Tri-Tip Roast, Trimmed to 0 cm Fat), Mixed Peppers, Chopped Tinned Tomatoes, Cottage Cheese (Lowfat 1% Milkfat), Instant Mash, Cooked Carrots (from Fresh), Onions. Dinner: Tartare Sauce, Courgette, Sweet Potato (without Salt, Baked in Skin, Cooked), Parsnips (without Salt, Drained, Cooked, Boiled), Cooked Carrots (from Fresh), Cooked Broccoli (from Frozen, Fat Not Added in Cooking), Salmon Fillets. Snacks/Other: Raspberries, 0% Greek Yoghurt. more...
|
|
1864 kcal
|
Activities & Exercise:
Stretching (yoga) - 30 minutes, Dance (fast step, aerobic) - 30 minutes, Resting - 15 hours, Sleeping - 8 hours. more...
|
|
 Comments
Great start.
If by chance you are new to exercise or working out, schedule your workouts for the same time every day. Consistency is key along with pushing yourself close to your limit but not over.
An important thing to know about weight lose is 80% is done in the kitchen while 20% is in the gym (workout).
Some what rapid weight loss can be accomplished with a diet that is heavy on protein, light on carbs and even lighter on fats. e.g. 50% of cals from protein; 30% cals from carbs; and 20% cals from fats.
I hope that you find this helpful.
13 Feb 13 by member: Miles Christi
|
Thanks Miles and you are right about consistency, I put my workout gear on, leave the kids to school and workout right afterwards. I need to do it first thing in the morning or it wont get done at all. I never was any good at maths but would love to know if my diet is anywhere near the percentages that you've quoted
14 Feb 13 by member: gg1968
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment
|
|
|
Other Related Links
Members
|
gg1968's weight history
|