- 11-19-2008, 11:16 PM
Nah, no allegies.
I finally hit about 2600 cals or so today, started with lots of bacon instead of lots of eggs, carbs were prolly 20-25 though, so I gotta watch that now that I have more PB/almonds/pecans. I really need some more protein powder too, hating this mocha stuff from ON, I think it's their only bad tasting one <_< After I get my cinnabun and cupcake batter.
Is there a good tasting oil that I can stick in my shakes? Coconut oil is just weird, EVO tastes like crap, and I can't find almond butter in the store.
- 11-19-2008, 11:28 PM
Hmm, you can try to flavor your drinks with an extract. Almond, cinnamon, vanilla. They should have minimal carbs but have SOME alcoholic presence. But not enough to even get a baby to get drunk. Canola oil is very bland, over all oils taste like oils unless you flavor them yourself.
11-19-2008, 11:38 PM
Ya, didn't think about that. Guess I'll go for some pumpkin spice or cinnamon or something
Sorry for askin questions in your log, lol.
I'm loving the refeed on weekends
11-20-2008, 12:23 AM
No problem, I really don't mind the questions. The way I see it is that I can keep a log on a file on my computer somewhere, I do it to share the experience. I started out keto dieting without any good source to go to for reference. I started low carb dieting with honestly just a handful of things.
Whatever my parents would cook something (rarely)
For about a month, I ate only tuna fish and oil, then I started to use mayo and garlic powder to make tuna fish. Then I started to make my own chipotle sauce out the mayo and chipotles. Then when my dad died last january I needed to start cooking for myself so I started with steaks, eggs, moved on and on.
So for training wise, I keep that written down to know what worked, where I can go. It's the diet and approach to low carb dieting I think are the more dynamic parts of it. So the questions are more than welcome because it helps me think of things I haven't considered.
I've decided to keep my calories at 1200 today. I'll have one more egg meal and all my carbs before I go to sleep.
11-20-2008, 12:28 AM
Sorry to hear about your dad
Dang, you definately started out basic :O
I really need to get into cooking more, that's what is getting me. I'm bad at cookin raw meat, so that kills me. I mainly go for the chicken, but it's so frikkin lean that it won't fill me like the hamburger and beef would.
Are you liking the low carb tortillas? Those things are frikkin awesome, I eat one a day and I love em with some cheese and turkey.
11-20-2008, 12:35 AM
11-20-2008, 12:37 AM
11-20-2008, 12:51 AM
What's your problem with cooking the meat? I can give you some pointers. Chicken is really lean, I usually only eat it when I have something fatty I can eat with it.
I love the low carb tortillas, I want to wait until I finish this bag then buy the ones that have 5 net carbs per a tortilla. I made ground beef, put onions and lettuce on it with hotsauce after I browned the tortilla in beef fat, it was good.
11-20-2008, 12:53 AM
11-20-2008, 01:34 AM
11-20-2008, 02:59 AM
***TIP***: When microwaving eggs I ALWAYS spray the bowl with PAM first. Makes the clean up 10 times easier....just my .02
11-20-2008, 07:43 AM
I just seems to be bad at cookin meat it seems, it will either be too dark(burnt-ish) or not cooked enough and taste funky. Guess I just need to practice it some more, haven't done it much either.
I'm thinking I'm gonna refeed tonight because tomorrow I'll be at work right after practice, and I'm gonna keep myself from eating any more pancakes from now on, they get me too bloated and full way too fast. So if I start tonight, it may be easier, and then I can gauge if I can have pancakes tomorrow by if I have any carb room.
Is there a reason people refeed every 5 days or so? Or is it solely the glycogen depletion that is what we wait on? Because if I can refeed every 3 days or so, just a small one at night, that would be great.
Does running around for 2 hours use a bit of glycogen from the legs? I read cardio should be kept to a minimum on a CKD because it doesn't deplete much glycogen.
What BF are you getting to before you bulk Thomas?
11-20-2008, 01:53 PM
Ahh, your probably cutting the meat too thick before you cook it, or your cooking the meat on too high heat.
We wait for a combination of things, mainly, the longer in ketosis the longer in optimal fat burning also because of the glycogen depletion. When the glycogen stores are depleted and after your depletion workout your body will more willingly store carbs as glycogen and store extra glycogen.
You could do a post workout carb up of about 100-150 carbs every Wednesday to improve workout quality.
Cardio does use glycogen, that's a main reason to avoid it during carb ups. Especially if you're doing HIIT cardio, it will deplete glycogen levels. I do HIIT on every non training day and everyday when my legs aren't sore from the gym.
I just want to drop until I can see my abs, about 9-10 percent probably, then I'm going to bulk.
11-20-2008, 10:14 PM
Ah ok, thanks for the tips on the meat.
I may do a 100 or so carb up every couple days, but that leaves me no room for screwups on other days(like too many nuts ^_^)
I was advised to bulk to about 180 or so, then cut, but I hate this eating so much, I'm not wicked lean, so I don't see why I need to bulk already. I still have the fat on my stomach/sides, so why can't I just keep working out hard and cut that fat while adding a some definition(recomp I guess?) I'm thinkin I'll go back to 1700-1800 cal days, and crack down on carbs, try to keep them to 5-10 or so, and cut out nuts, other than walnuts(really low non fiber carbs)
So, essentially, you could over-eat on a refeed as long as you did cardio to make up for some of that? I'm thinking I will stick to only 6 hour or so carb ups from now on because I just suck at having an entire day for carbs, lol. I got so bloated last week, it was unreal. Stomach was killing me for a day or two from all the pancakes and gatorade >_<
11-20-2008, 10:37 PM
You should consider gaining weight because your in the 140 range. Being 5'7 you might not need to bulk up to 180, I would go to 160, see how you look.
11-20-2008, 10:45 PM
Sorry, was a typo, I meant 160. Ugh, guess I'll keep eatin a boatload, guess I just gonna grin and bear it till I can get to 160.
Right now I'm doing another refeed because I'll have to work tomorrow right after practice, and I wanted some carbs ^_^
I seem to start getting bloated and frikkin gassy when I eat more than 50g or so carbs, is that just me or is that common? I'm thinking about grabbing some Gut Health in my next order along with the RPM/BCAAs/BA/protein
11-20-2008, 10:52 PM
11-20-2008, 10:57 PM
Bacon and eggs + cheeese usually
Lunch: Wrap with turkey + cheese(low carb wrap)
After practice: Shake + PB in the protein brownies(sometimes I add walnuts)
Dinner: I usually just eat whatever until bed, nuts, PB, jello, heavy creme, and usually a smaller dinner of chicken + cheese or something.
Eating is suckin right now because I don't have a lot of prep time, atleast I haven't for this week, and prolly won't till Monday.
I live with my mom ATM, and her cousin's daughter accidently hanged herself(16 months old) in cords when the mom walked away for a little while, so my mom went up to Ohio to be with the fam. I'm home alone, and I go to school early in the morning, get home late after practice, then go to work or hafta do dishes that got piled up from the days I was busy <_<
So, time is killing me these days
11-20-2008, 11:09 PM
11-20-2008, 11:12 PM
Ah, sorry, thought you meant diet, lol.
I just have gatorade post-WO and through the first night of carbs, with white bread and sugary cereal(like captain crunch, or fruity pebbles or some crap) and also some muffins, pancakes sometimes too. The second day is wheat bread, some yogurt, more cereal, and a muffin or two again.
11-21-2008, 12:55 AM
Hmm, i'm not too sure then, i'll look around for you. I've never had problems with bloating or gas.
Today's Training: Legs
185X3 then failed
6 plates X 10
7 plates X 10
8 plates X 9
Overall today's workout was pretty good, it was the first time I ever failed doing squats, EVER. Especially with 185, I know it was partially me taking time off then coming back, but I have a strong feeling it was the front squats that did it. I've never felt more of a pump in my thighs than when I did the front squats, they felt easier and more natural to do. I also think with isolating the quads more I could benefit from doing deadlifts for ham and hip work. I noticed that when my legs gave out during the squat that my hips were still driving it was just my quads that gave out.
Overall I was pleased.
2 ounces peanuts
2 servings peanut butter
.75 pounds of meat
Some desert mix I made probably around 30-40 carbs
Salad with 2 tablespoons ricotta cheese.
11-24-2008, 09:19 PM
Today's training: Chest/arms
Overhead dumbbell extensions:
45X10 (each arm)
Overall, I think it was a good workout, not as long as I wanted because my left shoulder started to act up, i'll have to get back on top of that.
My carb intake has been around 40 a day lately, i've been feeling good with that. WIth thanksgiving coming up i'm looking to two hard workouts the next two days to get ready for my first big carb up.
12-08-2008, 05:08 PM
Been busy but still going to update.
So after I get my ID i'm going to get my training done for security, that's the only job I can find right now so I figured why not until I can start something on my own or get something more secure. I'm just going to look for something part time for now, that's all I need to afford my food and other expenses so I can have free time for my own ventures.
01-03-2009, 03:00 AM
definetly subbed.. looking foward to see more on here.. along with some more yummy keto recipes!!
"The only good is knowledge and the only evil is ignorance." - Socrates
01-04-2009, 06:22 PM
So I haven't been able to buy more food for a while now, my cash is about to run dry. I need to get a job soon or start selling some trouser soldiers.
I've been eating sausages and tiny amounts of cheerios and peanut butter for the past two days.
One great tip that I would like to pass on is to cook bacon on a sheet pan inside of the oven. I cooked bacon the other night, 425 degrees 5-7 minutes one side, flipped it around and let it cooked until I saw it was where I wanted it. I put a little seasoning that I like on it. Get the pieces of bacon out and put them on a pan.
Then you are left with the question of "what do I do with this fat?" you put it in a container after the sheet pan cools a bit and throw it right in the freezer. The fat freezes into a brick, when you cook stuff like chicken or pork, or any lean meat or anything that you need fat to cook with for that matter you have a flavorful fat to cook in without having to go and buy it.
01-21-2009, 02:21 PM
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