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Random health and exercise thoughts - Page 3469

post #52021 of 57266
1st
post #52022 of 57266
perhaps, easy to be snark tho
post #52023 of 57266
Quote:
Originally Posted by Cool The Kid View Post

Cut is going OK. Down to about 207 from 215 at the start of February. Some of the folks at my work gym noticed I leaned out. They dont know what I have in store.

Dont be afraid to LISS or even MISS. Its total broscience but I feel like deficit from activities is more effective than deficit from straight calories, though I've been making strides with mainly calories.
Calories are way down for me since Monday. I found a form of cardio that doesn't bore me to death so that is definitely a plus.
post #52024 of 57266
Quote:
Originally Posted by tesseract View Post

Calories are way down for me since Monday. I found a form of cardio that doesn't bore me to death so that is definitely a plus.
Fun, low impact cardio is definitely key. I am loving my indoor bike trainer. My dream is to have one of those indoor endless pools one day, like one of my old bosses... so that maybe one day I can learn to swim foo.gif
post #52025 of 57266

Not cutting while having an injury (torn ACL) and I don't want to cut too much while having exams, so I doubt I'll get the best cut this summer. At least my upper body is getting quite strong.

post #52026 of 57266
Cutting during exams is the easiest because your distracted all day and not thinking about food. All I ate during my exams in my first year of uni was a pack of mackeral on 2 rolls every night when I got home.
post #52027 of 57266
Cutting is going well. I took a couple weeks off because I got sick and I wanted to know how I'd look when I started eating normally (and I also've been playing with my stand mixer which makes baking super quick). I'm happy with my results (see earlier shirtless post) but I wanna get to that dere godly sub 10% by springtime.

This week though I've been playing more with my sous vide and taking a break from baking so I'm making more lean protein and vegetables and less sweets, which has been great for my diet . The SV machine is great for taking veggies and making them slightly tender, and I just figured out how to weigh them down a bit better so I'm pretty psyched to eat lots of tender delicious spring produce. I've got rice pilaf down (pre-toasting the rice is a great technique I just learned, it makes it come out way nuttier). Plus the Kitchenaid can quick-shred chicken breasts so gonna bake a big batch of shredded baked lemon-garlic chicken breasts for next week (I ate through my supply of barbacoa).

Having a perfectly pre-portioned lunch and snacking on fruit and greek yogurt means I've got plenty of calories to have a flexible dinner.
Edited by GraphicNovelty - 3/27/15 at 9:08am
post #52028 of 57266
Quote:
Originally Posted by RanMan View Post

Piano player here

this is cool. am jelly
post #52029 of 57266
Quote:
Originally Posted by fuji View Post

Cutting during exams is the easiest because your distracted all day and not thinking about food. All I ate during my exams in my first year of uni was a pack of mackeral on 2 rolls every night when I got home.

I tend to eat a lot more since I'm home all day preparing for exams and I feel a need to eat something whenever I'm in front of my computer reading something and I constantly have the possibility to make something compared to when I'm in school. When I write major assignments I barely eat, though, and my 24 hour exams will probably be great for cutting as well.

post #52030 of 57266
Quote:
Originally Posted by GraphicNovelty View Post

I've got rice pilaf down (pre-toasting the rice is a great technique I just learned, it makes it come out way nuttier).

Nice! Thanks for this tip! What kind of rice do you use? I am trying to stick with brown basmati... Trader Joe's 10 minute brown basmati is nice but hard for me to get; I'm striking out with regular brown basmati.
post #52031 of 57266
cheap goya brown rice for me. Takes longer but it's really cheap.
post #52032 of 57266
Quote:
Originally Posted by GraphicNovelty View Post

cheap goya brown rice for me. Takes longer but it's really cheap.
What do you cook it with? I am like days away from breaking down and getting a rice cooker.
post #52033 of 57266
oil + spices + veggies, brown veggies a bit, toss in rice, toss around for a couple minutes, throw in veg stock and bay leaves, bring to boil, reduce to low, cover, stir every 10 min or so.
post #52034 of 57266
Quote:
Originally Posted by Cool The Kid View Post

What do you cook it with? I am like days away from breaking down and getting a rice cooker.

And when you do, check out Zojirushi, imho.

Streit's Chicken Flavor Soup Base is a pretty tasty addition to rice, ect. Tis a sodium bomb, but they all are.
post #52035 of 57266
Quote:
Originally Posted by Cool The Kid View Post

Fun, low impact cardio is definitely key. I am loving my indoor bike trainer. My dream is to have one of those indoor endless pools one day, like one of my old bosses... so that maybe one day I can learn to swim foo.gif
What a coincidence. I did laps at my gyms pool yesterday for the first time ever and the only other guy there was a swim coach who was just giving me pointers on form and breathing for 45 minutes.
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