Tweet
Hi (again) folks. Life happened to me, and I haven't been online at all for months. I've been doing two internships that are 200 miles apart (zoo and wildlife medicine at a vet clinic and part time keeper at a big cat sanctuary), plus another job (curator of reptiles at another institution), and it's been absolutely frantic. It still is, so I have no idea how much I'll be able to do anything on the internet as long as this continues to be my life.
I lost quite a bit on Atkins and had moved into Maintenance, then switched over to an isocaloric diet for optimal muscle packing while I was doing a serious course of daily bodybuilding and weight lifting. It sucked, by the way. It tastes like crap, it's hard to stay on and I don't recommend it unless you're a hardcore masochist who is into pain and suffering on your diet and exercise plan.
Since at this point in my busy life I can't keep up the steady lifting, I'm considering going back to Atkins and re-starting Induction. I'm doing pretty well these days, but I could stand to lose that last bit of extra padding that is keeping those hard-won muscles from showing at their best. Given my current lifestyle Atkins looks like the best way to do it (again).
In even better news, the boyfriend finally decided that enough was enough and it was time to join me in healthier eating and get rid of his gut. So we'll be starting Induction together, and I've been out shopping today for the tasty provisions that will make our dietary plans a success. Roast duck, thick beefsteaks, melted butter and cheese, here I come again. I'm seriously looking forward to it. There are hardboiled eggs on the stove right now waiting to be turned into delicious devilled eggs with homemade spicy mayonnaise.
The unlimited supply of cheap or free meat I have from doing my own hunting and butchering is also going to be a big help. Here in North Carolina where I am now, wild hogs aren't quite as plentiful so I may need to find a nice fat domestic pig for my freezer. However my 20 cubic foot freezer is already jam packed with deer and cow, so I'll have to eat a lot of steaks before fitting a hog in there. On Atkins I don't think that will be a problem! There are filet mignons and prime rib steaks galore in the freezer, and I'll be enjoying them thoroughly with crisp salads and rich creamy dressings. And for a cold winter's day, creamy venison stew with turnips and celery, thickened with flax goop and a bit of sour cream. Mmm mmm good Induction eating!
I lost quite a bit on Atkins and had moved into Maintenance, then switched over to an isocaloric diet for optimal muscle packing while I was doing a serious course of daily bodybuilding and weight lifting. It sucked, by the way. It tastes like crap, it's hard to stay on and I don't recommend it unless you're a hardcore masochist who is into pain and suffering on your diet and exercise plan.
Since at this point in my busy life I can't keep up the steady lifting, I'm considering going back to Atkins and re-starting Induction. I'm doing pretty well these days, but I could stand to lose that last bit of extra padding that is keeping those hard-won muscles from showing at their best. Given my current lifestyle Atkins looks like the best way to do it (again).
In even better news, the boyfriend finally decided that enough was enough and it was time to join me in healthier eating and get rid of his gut. So we'll be starting Induction together, and I've been out shopping today for the tasty provisions that will make our dietary plans a success. Roast duck, thick beefsteaks, melted butter and cheese, here I come again. I'm seriously looking forward to it. There are hardboiled eggs on the stove right now waiting to be turned into delicious devilled eggs with homemade spicy mayonnaise.
The unlimited supply of cheap or free meat I have from doing my own hunting and butchering is also going to be a big help. Here in North Carolina where I am now, wild hogs aren't quite as plentiful so I may need to find a nice fat domestic pig for my freezer. However my 20 cubic foot freezer is already jam packed with deer and cow, so I'll have to eat a lot of steaks before fitting a hog in there. On Atkins I don't think that will be a problem! There are filet mignons and prime rib steaks galore in the freezer, and I'll be enjoying them thoroughly with crisp salads and rich creamy dressings. And for a cold winter's day, creamy venison stew with turnips and celery, thickened with flax goop and a bit of sour cream. Mmm mmm good Induction eating!
Comment