Week 2 down

Well, since having surgery and taking a month of from the gym, I now have 2 solid weeks under my belt. I am back into my small jeans already so apparently there was a lot of bloat going on there plus the scale dropped about 7 pounds fast so definitely bloat! I am going to try to blog at least once a week so I can look back on this experience. I have had to ditch the idea of competing in the Liberty show but I will be ready to compete in Colorado by May, no problem. There was just no way I could be ready for the Liberty show in time.

When you take time off for whatever reason I think it is harder mentally to get back at it. I have struggled mentally with cravings and just wanting to be "normal". I know me though and I am not "normal". I like to be different so, I am back at it and got my new meal plan and workouts. I stuck to my plan for 2 weeks and I can tell slowly but surely it is all coming back. I will be glad to have 2 more under my belt. I am like 16 or 17 weeks out right now. I think it is good I am starting early though, I have some ground to make up plus it will not put me at my last few weeks and having to do brutal cardio.

I have always tried to plan my comps around holidays, birthdays and vacations just to make it easier on myself. I become anti-social for 3 months barely even seeing my family. I know Valentine's Day is not really a problem for me and we have decided on a June vacation right after the Tulsa show. I know the Super Bowl is coming up but I am aloud a cheat so I am going to be making some healthy snacks. I will leave you with one of the recipes. Enjoy!


Spinach-Walnut Dip

* 2 cups spinach
* 1/8 teaspoon Swanson Organic Garlic Powder
* 3/4 cup Greek yogurt
* 1/4 cup Swanson Organic Walnuts, chopped
* 1 teaspoon tarragon, chopped
* 1 teaspoon Swanson Organic Dill Weed
* 1 teaspoon cilantro, chopped
* 1/2 teaspoon red pepper flakes
* Swanson Himalayan Crystal Salt, to taste



Puree spinach and garlic clove. Mix with Greek yogurt, finely chopped walnuts, chopped tarragon, dill and cilantro, red pepper flakes and a pinch of salt.

Makes 48 servings. Serving size 1 tablespoon.
Nutritional Breakdown (per serving):

Calories 7, Fat 0 grams, Protein 1 gram, Sodium 15 mg, Carbohydrates 0 grams, Fiber 0 grams