Week two has arrived… one week down, two to go! I think I am finally getting the hang of it. I’m not going to lie, this weekend was a struggle. A lot of going out to eat, thank goodness for grilled meats and salads. It doesn’t help having a boyfriend who can eat a dozen cookies and half a cake (literally) and still have a six pack. Asshole.
I am determined to see this whole thing through, but am very excited for it to be over. It will feel great knowing that I have the self control to avoid sugar for 21 weeks, but right now it just seems ridiculous. There’s nothing wrong with being fat and happy, right? Stop it Nicole, keep your eye on the prize! If you want to enter a fitness competition you have to have the right mindset! Ok, back on track.
I have not had any flu like symptoms so far, however there were a few days where my energy was low (around days 4 and 5), I didn’t even want to do the WOD at Crossfit. The tiredness seems to have subsided and I have much more energy this week. I typically sleep pretty well, but I have noticed improvements in how well rested I feel in the morning. I have been waking up before my alarm clock for the past four days feeling awake and ready to go.
I have also been cooking more since I need to be prepared at all times, and have found some clean recipes that are most certainly keepers!
Buffalo Chicken Egg Muffins
(Adapted from the 21-Day Sugar Diet Guide by Diane Sanfilippo see original recipe here.)
Makes 12 Egg Muffins
Preheat oven to 425
- 2 boneless chicken breasts
- 12 eggs
- ¼ c Franks Red Hot
- ¼ c melted coconut oil
- Salt and pepper
- Garlic powder
- Mix Hot Sauce and Coconut Oil in a small bowl
- Take 2 boneless chicken breasts, cook, and dice into tiny pieces (I used chicken that I had already grilled and frozen because I am lazy and have no time), and mixed with half of the Frank’s Red Hot and melted coconut oil mixture, set aside to marinate
- Crack 12 eggs into a bowl, whisk together, add salt, pepper, remaining hot sauce/oil, and garlic powder
- Pour the egg mixture into a muffin tin lined with parchment paper liners (I used regular paper ones, they stuck a little, but no big deal) fill about halfway
- Scoop approximately one TBSP of the chicken into each egg muffin
- Bake for 30-40 minutes, they will turn a crispy golden brown on tip
- Stuff your face!!!
Dad and I have also been doing a lot of dehydrating, since I gave him the dehydrator for Christmas. So far we have made Zucchini, Sweet Potato, and Apple chips. The Sweet Potato chips are my favorite so far, they are BANGIN! I will be sure to post the recipe. Hope you’re all sticking to your resolutions!