Let's talk turkey...

and salmon, tuna, eggs, chicken, shrimp! So, as I have previously mentioned the CrossFit ideas on nutrition have been percolating in my brain for a while now. I am seeing some really wonderful and encouraging signs that CrossFit is "working." I am certainly stronger and more fit, and I do feel pretty jazzed about what I am doing with my time, money and energy but sometimes I still think I should be running much longer distances, much more frequently. It is pretty hard wired in for me that "more is more" but I am trying to be patient. Now for the turkey talk...I like having more muscle and the feeling that gives me but, like most vain women I would really like to trim down. I want to SEE those muscles and FIT those jeans. Insert picture of Jess Mullen, trainer at my box and my new nutritional adviser. Okay, so I failed at the literal inserting of Jess' picture...please see above. (hopefully, if she ever sees this she doesn't mind I borrowed it).
I met with Jess yesterday in her adorable little backyard cottage/office for an intro discussion. I brought along my food log from the past five days which she was able to very quickly diagnose as being insufficient in protein and over abundant in carbs...like crackers. I was really interested in her opinion of what my goal body fat and weight should be. She suggested in her strong/direct and sort of colorful way that I would start to look like a man around 14% BF. Okay. Convinced. She then seamlessly shifted the focus to what I can easily do better and fostered an "let's see what happens" attitude, which in truth, will probably work better for me than a hard core "let's cut weight no matter what" drive. I left with a good feeling and a sheet with 7 bullet point objectives (that you can't read but are pictured at the top of the post, eek there has to be an easier way to do this blogging thing but that is a goal for another day)
Now, I am not going to be changing everything in a day, I think in this case a lot of preparation will pave the way for a lot of success. I made a quick little list of things to do before I start "for real." (Although, I did implement a few things already today. ) Here is the list:
1. Go through my favorite recipes and determine what is already "Paleo" or can be easily adapted.
2. Find some new recipes that I am willing to try.
3. Establish a general daily guide.
4. Take new "before" pictures and measurements.
5. Clean out/organize my fridge, freezer and cupboards.
6. Plan a specific menu for the first week.
7. Get an excellent braising book
8. Give the house an intention setting deep clean to get me focused and in the right "can do" frame of mind.
That is actually quite a bit of real work. I am giving myself this next week to prep. I plan to get down to business Saturday the 12th AFTER my French Bistro cooking class :) Oh, I would also like to brag just a bit that I made it to the six AM class this morning.