SO the PLP challenge hurts. PLP stands for Pushup/Lunge/Pullup. started at 4 each per day and increase each day by 1. No days offs. Well I needed a day off. My shoulder just couldnt take it anymore. So I did none saturday and sunday. Good call. Monday’s workout was great and the PLP later in the day was fine. Sometimes you gotta listen to that body, even if it costs you lunch!
I started a custom workout plan designed by a gym buddy. 3 days a week of focused weights with HIIT cardio mixed in. So far the workouts have been great. I feel strong! Add to this straight cardio 3 days a week and I hope to be ripped by the end of the challenge. But, Alas, no more weight is coming off. I tried TNT plan A again but really got tough and I found myself wanting to cheat more than I wanted to get skinny. So I went back to the book. Hadn’t read it in a while and I discovered I need to be on Plan C – protien only. With about 5 lbs to lose, there is no reason to stay on A. And one more thing I discovered; the book states that on your carb day you will actually see your muscles swell as the glycogen is driven back into the muscle tissue. I had not previously truly experienced that but on Saturday, after a breakfast of whole grain cereal, low fat milk with berries and banannas, I LOOKED AND FELT HUGE! It was awesome! So knowing that I can have my carb day and look great doing it makes it easier to eat clean all week. That and cutting out the beer…LOL
I had a very nice moment at the gym this morning. The first trainer I ever used at that gym. Back 18 months ago when I was pear shaped came up to me unsolicited to tell me I looked great and to keep it up! This guy is in fantastic shape and I was really floored by the compliment. Moments like that are really inspiring.
One last thing, and this is for your Blog TNTMan. This recipe is fantastic as a summer salad. Perfect for TNT and is always a big hit when I serve it. It is so differnt and so yummy. Enjoy
Avocado, Shrimp, and Endive Salad Gourmet | June 2002
Yield: Makes 2 to 4 light main-course servings
Active Time: 20 minutes
Total Time: 20 minutes
3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
3/4 lb large shrimp in shells (18 to 20), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe California avocados (preferably Hass)
1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces
Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.