Yesterday marked the last day of my third week reversing my diet since the Cutler Classic. To say this week was easy would be a lie, but to say it was hard would be a stretch too.

At the beginning of the week I was traveling for work. Just like prep, I researched what was around my hotel as far as food options, I looked into a gym facility because getting my workout in even when traveling is important to me. Lastly, I packed snacks and loosely prepared meals i.e. pancakes for Pancake Monday.

I hit the gym like I do every Sunday morning, but it was important that I get in and out and home to pack. My flight took off in the afternoon, just before dinner, so I knew that I needed to have something to eat on the plane. My last meal at home was lunch and knowing that my flight wouldn’t land until 8 with an additional hour of driving in the car, I spread my meals out a little differently.

Lunch was higher in protein and lower in carbs because I wanted to make sure I didn’t run out of food too fast.

Sunday’s lunch: chicken with mushrooms, peppers and onions topped with salsa and jalapenos

For dinner, I essentially packed the same thing I had at lunch, sans jalapenos and I used a different spice blend.I had never been more thankful that dinner didn’t smell as I was when I opened the bag on the plane. No one wants to be that guy.

I also packed some snacks. Sarah sent me S’mores Boom Chica Pop Popcorn and it was a great snack to try on the plane. It says “I can be dessert if you pretend I am.”

And because I know I get hungry at specific times of the day, like 8ish at night when my dessert usually takes place, I packed a protein bar to try on my drive to the hotel. It was a newly released bar and I was so excited to try it. Sadly, this one just didn’t hit the spot an I may have reviewed it on Instagram.

But have no fear, I do eat a lot so I had dessert when i got to the hotel room. I was able to try my 5th Cookie Department Cookie. It’s called Tough Cookie and is their peanut butter cookie. Amazing. Soft and chewy and I mean just amazing. This was really winning and probably the best way to close my macros for the night.

But, my night didn’t end at the hotel. The room had a number of issues, the biggest one being the door wouldn’t shut and close properly. I had no faith in the manager on duty, so I called a different hotel to check on room availability and I left. That was the end of that night.

I started my Monday off the best way I know how – at the gym. Since I was traveling and knew my options were limited, I snagged a day pass at Planet Fitness. It’s not my favorite place at all, but I figured I could get the job done.

I thought they were kidding when I saw this sign. However, when the “lunk alarm” went off around 6 am I knew they weren’t kidding. I have no idea what set it off because I was in the zone, but it scared the hell out of me and kind of made me uncomfortable. So I got in and our as fast as possible.

The rest of my trip was pretty amazing actually.

Like I said, I packed my pancakes, which always starts my week off right and I was happy to find some whip cream in the eating area of the new hotel.

I had some time and I explored for the beach.This was the first time in about 3 years that I had gone to the beach in a swim suit. I felt pretty awesome and to me, it was meaningful. I also brought Bella along for the sun and she enjoyed it too!

We explored the area a little bit and because I am a planner, I knew where to find a cupcake shop! We picked up a gorgeous chocolate cupcake and had it late Monday night for dessert.

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Tuesday started of with a beautiful sunrise before we headed back home.We also had a chance to celebrate Taco Tuesday at the airport! #IIFYM

After a flight of binge watching the Food Network, I came home and was prepared to get creative in the kitchen, but only after I hit the gym first.

Egg white and raspberry omelette with cream cheese, topped with blackberry and blueberry reduction sauce

I do love traveling for work, but there is something about grocery shopping and making your own food. I had a ton of fun making meals this week. I also got the latest issue of Food Network Magazine, which only furthers my addiction of getting busy in the kitchen.

Feta and Spinach Salmon burger with sriracha mayo and a glass of sweet red

Breakfast grilled cheese was a thing this week (recipe already posted!)

I tried some new to me foods this week.

Oh Yeah! has other bars that were much better than this one…

Sarah understands my desire for all the peanut butter.

I went to lunch with my coworkers and was able to make some pretty great decisions.Surprisingly, I do really well with eating out. Even through prep this wasn’t an issue, it was just a matter of looking ahead to make sure I had options. I loved what I tried, but I can’t wait to go back see what else this restaurant has to offer.

I celebrated a coworker who recently finished their masters degree. No one knew what snacks would be at the party we were having and I figure it was better to bring something than wish I had. So I made a protein brownie and stuffed it with break and bake chocolate chip cookie dough. There were a number of good decisions made for that dessert to happen. Also, when I got to the party the only healthy item was a bowl of strawberries, there were cakes, brownies and rice crispy treats otherwise. Planning ahead works for me and I’m glad I didn’t wing it.

Try About Time protein brownie with break and bake chocolate chip cookie dough

Even though I had gone out to lunch and had an office party, I had promised myself I would get out of my apartment Thursday night. I’m a part of MeetUp in my area and they had planned a social at a new restaurant in town. I had planned to go to this specific event a few weeks ago and was able to build a beer into my macros, which was an excellent way to finish them off. I also had some great conversations and got a few numbers so I can hang out with other locals outside of MeetUp.Being social locally is something I struggle with because I don’t work in the city I live in and I’m not originally from the city I live in. Going to the gym is easy; it’s my alone time and I don’t have to have a buddy to with, but exploring would be nice with a partner. Also, this gave me an excuse to wear jeans for the first since Sunday.

Friday brought more experimenting in the kitchen.

Egg whites and pumpkin spice Nuts N More on a cinnamon raisin English Muffin

Caramel Turtle Oats for lunch

I had my second pre-op appointment Friday afternoon and I talked about that here. Overall, I’m excited for the surgery. This surgery is necessary for my peace of mind, for me to feel comfortable with myself. I say it all the time, I’ve worked so hard the past few years and I’m so thankful that there’s a permanent way for me to show off the hard work. There are definitely a few things that make me nervous, such as the eating, but that’s why I’ve worked with my coach on a plan. We’ve talked about my macros in relation to recovery and no exercise and will be adjusting them accordingly. JP and I have talked about some things that he can make for me that will be nutrient dense so that I can reach my macro goals or come close to them.

In preparation because I am that planning girl, I have a box of some snacks I want eat through recovery. They include some Cliff bars (carbs), Combat Bars and FitCrunch (protein). There’s a few other bars I’ve added. We have also talked about pancakes and oatmeal as great carbs and protein sources that I can eat without too much effort. One piece of feedback I’ve gotten from a number of women who have had a similar surgery is that eating was a lot of effort and that they felt nauseous. I have been prescribed a medication to help with that, but I also have some small meals planned so I can eat quickly and not worry about the “rocking the boat”feeling.

Saturday brought my last exploration before surgery. I went into Boston with Bella to see the Boston Public Market, Fanueil Hall and to go to lunch. I also had the plan to pick up cupcakes because cupcaking has been something I’ve been enjoying since prep ended.

 

 

Lunch at Durgin Park

Farmer’s Market outside the Public Market

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August 2012 versus May 2016

Lastly,  while I sent in my progress photos and weight to Alaina in the morning like I do every Saturday, I did my write up for her last night.I’m just as impressed as she is that I’m handing this reverse to well. It’s 3 weeks post show and I’m only up .2 pounds from stage weight. I’m also eating more. Before my check-in I was up 5F and 33C. I knew that with this check-in that we would be increasing something this coming week. Proud to say that my body is loving these increases and we’ve increased fat again by 2g and carbs by another 10g.

Now, please don’t think this is all sunshine and cupcakes. After having focused on losing weight and being in a deficit for so long, increasing my food is hard mentally.  I love food and I think that’s clear by how I get creative in the kitchen, but that doesn’t mean that I don’t get intimidated. I still believe in balance and vegetables and lean meats are a huge part of my diet, but now I can have a little more fun with other foods. That’s why I have been cupcaking about once a week since prep ended. I’m making up for lost cupcakes!

For the first time in a long time, I feel like I am enjoying all aspects of food. I’m using it as fuel for my workouts, but I’m enjoying the experience of having a really great cream cheese frosting. I have grown in so many ways, but the past 3 weeks I haven’t really feared food or been concerned with weight gain like I believe I was early in my journey. Every day has new challenges, but I’m trying to live every day and have some fun. There is more to life than working out and while yes that is a big part of my life, I’m excited that I am enjoying all the other labels I am – cook, girlfriend, lifter, competitor, writer, movie lover.

It’s going to be an interesting summer, but let’s get through this week first.

Surgery is in 4 days. The countdown is real.

❤ Cristina

 

 

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