So I got caught up with the scales on the weekend, after 4 weeks of dieting they had hardly shifted, maybe 1/2 a kilo to a kilo. I know I tell everyone else not to do this so I was being a complete hypocrite.
My coach was at a comp all weekend so without having my skins done I just started to stress a little bit about not losing body fat in due time... for September!
Anyway I took a little snapshot post training and sent it off after jumping on the scales disappointed the weight hadn't dropped.
My coach sent back a text not to stress saying it looks like I've gained some serious muscle. (Or I am getting better at posing lol). I then thought how about I compare comp prep 2012 to comp prep 2013. I'm about 3kg heavier on the right and I think I look great - I'm so happy with that progress in a year!!
Also I have heard a little bit about my 'dedication' or what have you. I actually don't spend hours in the kitchen - for this past two weeks this has been my Kanga meat routine - EASY, CHEAP and EFFICIENT. Can't ask for more!
James and I are saving for a house so we have a budget to stick to for groceries (and everything else) so these little roasts are approx 1/2 the price of kanga steaks ($20 a kilo)
Ingredients:
- 1 or 2 Kanga Mini Roasts (approx $10 a kilo)
- 2 cups water
Method:
- Take mini roast out of packet - leave string on and place in slow cooker - add as many as you would like / will fit
- Add enough water that it's about an inch deep
- Turn on low and leave for the day
- Come home, remove meat from cooker (it will look a bit shrunken but don't fear it holds a lot of meat!), remove string and shred the meat, put shredded meat back into the slow cooker to absorb all the water & flavour (if you don't do this it will be dry and gross)
- Done - told you it was hardly a recipe!
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