Disclaimer: This post contains affiliate links, which means I may receive commissions if you make purchases after clicking on any links.All opinions and written content are my own (unless otherwise noted).
In case you missed it , I love love love my Altra Running shoes and I want to share with you their top selling products.
1. Intuition 3.5
2. Lone Peak 2.5
3. Torin 2.0
4.0 Paradigm 1.5
5.0 One 2.5
Aren’t they so pretty!
I’m currently rotating between the Torin and Paradigm for roads and the Lone Peaks for trail runs!
*This post has been written as part of the GoodLife Fitness blog ambassador program and all opinions expressed are my own.
Summer is coming and that means 1 thing…..bathing suit season!
Oh Boy! This girl has some work to do. My running is going well and I am still running all the scheduled races this spring/summer but I need to seriously start back on my lifting program. The program I love and have used previously is Jamie Easson’s LiveFit trainer.
So it looks like I will be spending lots of time at GoodLife Fitness over the next 12 weeks!
So I stepped on the scale today at 172lbs eek not what I want to see and I did some pre photos.
Lots of work to do! Here is what the program called for today
Done! FYI I cannot do push ups and I suck at them but I will get there. The program calls for no cardio during the initial phase but I have to run for my training so I will continue and I won’t run on leg days.
Meal plan will stay the same – Vegan! However I will be focusing more on the fresh veggies and increased water consumption.
Here’s to the next 12 weeks friends – lift heavy run hard.
I see a lot of social media posts from my fellow bariatric patients who freak out that they start gaining weight when they train with weights.
I am not a licensed or even educated person on this but I do have some history to share!
My very first bariatric procedure was done in 1998 and was a Vertical Banded Gastroplasty. They literally cut my stomach apart and created a very small outlet via mesh banding to reduce my stomach content. I almost died because of this surgery. That’s a long story which can be told another time. I lost a lot of weight but I was sick, skinny and scrawny. I was not healthy or fit. I lived on liquids and consumed hardly any protein.
I had this procedure reversed 10 years later and gained 100lbs in a year. My body held onto any and every calorie you gave it. The WLS patient in me Freaked Out!! I was fortunate enough to meet a very skilled surgeon in the US who agreed to take me on, Ontario Bariatric clinics wouldn’t touch me.
I had a revised RNY Gastric Bypass in 2010 and I vowed that I would not become skinny or scrawny or sickly! I was doing this the right way. I lost 144lbs
At my lowest I was 140lbs post op plastics and I was thin ( for me ) so I decided that besides running/cardio I would pick up some weights. First I did Crossfit and man oh man that put me in great shape
I started to gain weight, I kinda freaked out but it wasn’t a lot so I was cool. Then I had to quit Crossfit because I just couldn’t do that and run races – my body hates me! So I started lifting weights at the gym. I followed Jamie Easson’s LiveFit trainer program on my Bodyspace app and my body started to change
Wow! I was looking thinner but fitter? I had gained weight! It was muscle weight! I felt great and had so much energy and I was heavier! If you strength train I suggest you ditch the scale for at least a month, take measurements and then recheck them in 4 weeks. You will be surprised! I am now sitting anywhere between 163-170lbs ( which is a little high as I’d like to be around 155) but I feel good. I feed my body good wholesome foods , I run and lift weights.
I do not religiously weigh myself and freak out. I have broken up with my scale. I’ve never wanted to look skinny, that wasn’t the reason I had WLS. I wanted to be healthy and I have achieved that.
So please don’t worry about the numbers on a scale when you are on this journey. In the beginning I know the numbers are all the matters but when you are in the maintence phase you need to decide what is most important. Fit and healthy or skinny ? Your choice!
Disclaimer: This post contains affiliate links, which means I may receive commissions if you make purchases after clicking on any links.
JUST ORDERED THESE BAD BOYS!!!
I cannot wait to hit the trails and test these out!
I’ve run in both the Paradigm and Torins for roads but this will be my first Altra trail shoes
You can check them out here at Altra Running
How’s that working out for ya???
Omg, I am running the Sulpher Springs 50 miler May 28 and I’m starting to freak the freak out!
My winter training has been atrocious! I was in a boot/cast up until December, did 8 weeks of physio and have been baby stepping my way back. I think my longest run has been 10 miles! I’m so screwed!
Plans for the next 2 months include hitting the trails Hard! I need to climb and descend like a boss and the trails are nice and muddy right now – perfect for playing and training. I again will not be using a training plan and have full intentions to just wing it. I know I am crazy but crazy gets me through it.
This course is beautiful
and I look forward to spending 12 hrs admiring it( if I’m lucky) and can Finish in time. The goal is to just finish – cross that line , grab a medal and fall into bed with room service!
I will not let my asshole foot get the best of me and I know that all those fellow runners out there will push me to get it done! The ultra community is a special breed!
I GOT THIS!
This is yet another throw everything into a pan and make one hell of a good meal.
In honor of St Paddy’s Day I brought out my inner leprechaun and made a classic favorite
VEGAN SHEPARD’s Pie
Stupid easy to make! Take 2 large russet potatoes, peel them and stab with a fork- microwave until cooked. Mash them up with some Earth Balance and soy milk.
While all that is going down, sauté 1/2 of a diced onion, add in 1/2 package of Gardein crumbles and a handful of frozen peas. Season with salt & pepper. Then add in your favorite vegan mushroom gravy ( I use a packet as I’m lazy and don’t make my own) . Let simmer until warmed thru
Then top with the smashed potatoes
Serve, eat and enjoy!
HAPPY ST PADDY’s DAY! 🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀🍀
Oh em Gee!
I ran in a tshirt today and I need to shout it out to the world!
It was a balmy 48 degrees when I set out today with a hoodie and gloves – but I quickly realized it was time to lose some layers! So freaking stoked!
It honestly has felt like forever since a run like this could happen. I despise winter and have spent the majority of it either injured or on a treadmill. What I also learned today is I may never be a 9min/mile runner ever again. I have a lot of work to do to get back to that. It will take time but if it doesn’t happen then I’m totally ok with that too. I ran today on both roads and trails and the trails were muddy, icy and treacherous in spots
I loved it! There is no place I’d rather be than getting dirty on a trail with no one watching you but the squirrels and birds. Peaceful calm!
These were long slow miles but each and every breath I took refreshed my soul and made me realize that no matter how slow it goes it’s still a run. I’m a firm believer that #allmilescount regardless of pace or distance.
Just get out there and Do You!
Here’s to us Back of the Pack’rs
It’s a blustery cold day here in Canada so I made the ultimate comfort food Chicken Noodle Soup – minus the actual chicken of course.
You will need
6 cups water
4-5 tbsp of Bulk Barn vegetarian chicken broth mix
2 large carrots chopped
1/2 onion chopped
2 stalks celery chopped
2 bay leaves
Sage, Italian seasoning and thyme
1 cup small shell pasta
Small handful of spaghetti noodles broken down
1 sweet potato peeled and chopped
1 package of Tofurky slow roasted chicken
1/2 cup brown rice
Add water to a large pot, bring to a boil. Add veggies , rice and broth and reduce to low heat.
Let simmer on low for a few hours then add the chicken and pasta.
Let pasta cook until tender
The longer you simmer the better it is! Do not add pasta too early though or you will have a soggy mess.
Comfort food at its finest
I have decided today that I will run till I can no longer run, kinda Forest Gump like. I am not planning on running for 3 years straight or anything crazy like that, but I will run until I can simply no longer do it.
I will not force myself to run, I will not set specific targets or goals, I just want to run. I had my ortho visit yesterday and my posterior tibial tendon is pretty messed up but doesn’t require surgery or anything like that. I then saw the foot guy today to discuss orthotics, I simply can’t justify $495 for a product that won’t last me a lifetime. YES I know there is a reason for these and he wouldn’t of recommended it if he didn’t think I needed them….. but…… I will just slow down. I will run all the miles still but I will not break myself. I have come to realize what pain feels like and I know now that this is my signal to take it easy. So I will.
I have some pretty awesome races lined up for this year and my ultimate goal is to just finish them. I want to say I did it. It will hurt and it will probably kill me but once I have accomplished these races I will take the rest of the year off. I haven’t run a race since June of 2015 and I had to bail on my fall marathon because I was hurt. I have taken loads of time off, decreased my miles significantly and I am strength training my ass off(literally) to help improve my form. I am actually listening to people this time as I have come to realize that people won’t judge you by the number of races you run in a year if they are your friends. They just want to embrace you accomplishing your own goals and motivating you to succeed. So here’s to getting it done, stopping when it hurts and learning to just run for the pure pleasure of running
Meatless Monday Win!
This was another whip together meal that I started before I went out for a run and finished when I got back.
You will need
1/2 package of Gardein crumbles
1/2 package of oven ready lasagna
Diced onion, green pepper and mushrooms
28oz diced tomatoes
1 jar marinara
1 carton vegetable broth
Italian seasoning, garlic powder, basil
Sauté onions, peppers and mushrooms in oil. Add in crumbles
Step 2 add broth, tomatoes marinara and seasonings
Put a lid on it and let simmer over low until it thickens a bit
Step 3 break up lasagna noodles into soup , add some nutrional yeast . Cover and let cool on low until al dente
Step 4 serve with more nutrional yeast and warm garlic toast
So Dang Good!