Post Workout!

This is a great time to replenish the carbs lost during workout. Try to consume them no more than 20 minutes after your workout tho-- easy access to the muscle cells during that time 👍.. Here is a simple protein smoothie combo, feel free to be creative!

#trips

Quick but Intense

Need a quick workout? It will take approximately 15 minutes to complete either one of these, and that's including rest periods! Pick a weight that's tough but that allows you to finish without dropping the weight; a nice test on your grip strength and a great full body workout!

One using a barbell....

And one using DB's....

#trips

The Breakfast that Can't Disappoint

A morning with eggs and bacon always leads to a great day. Not only is it delicious but it leaves you satisfied. This is my favorite breakfast combo and there are several ways to tweak it according to macros and preference.

This morning I had my usual. 1 whole egg and and 3 egg whites with 3 pieces of uncured turkey bacon and some green tea. Never disappoints. Macros: 232kcal I 4gCHO I 13gFAT I 25gPRO. This is a great low carb/ high protein option. One way to add carbs and volume is to include a piece of whole grain toast or a serving of fruit. Want to make it even healthier and reduce the sodium and preservatives that come from the bacon? Try some seasoned ground turkey meat either on the side or in the omelet itself! As for the green tea- some caffeine in the morning is always nice, along with a host of other health benefits-- maybe a post for another day.

Uncured Bacon vs. Cured Bacon. Let me be a nerd here for a second. First off, most bacon and other processed meats (deli meat, ham, etc.) are 'cured' unless it says otherwise on the package (as seen in the bacon package wrapper pic below). Curing is a process that meats go through to preserve their shelf life, color and taste. A common ingredient found on the label that indicates curing is sodium nitrate (usually one of the last ingredients in the list). When sodium nitrate is exposed to amino acids (building blocks of protein therefore very high in meat) at a high temperature (such as what you do when you cook bacon), nitrosamines may result. The nitrate from the preservative ingredient binds up with the amino acids from the protein in the meat. Whats so bad about nitrosamines? They are scientifically proven to be carcinogenic (cancer causing agents). SO, long story short, whenever possible, try to grab the uncured while picking out bacon and other processed meats. Like other things, everything in moderation is a-okay, so if you've been chowing down on cured bacon, chances are you'll be just fine. But, it's never too late to make a change for the better!

#stix