Last night I worked my glutes and thighs from every angle in order to make sure that I am fully sculpting that area.  ’Cause Lord knows I have to–nature did not bless me with a great rear view (I got stuck with a butt and upper thighs that has resembled a sack of lumpy little potatoes).  That’s why I’ve got to go out and fight like the dickens for it!  And last night that’s just what I did.  I didn’t do as many sets or exercises as I sometimes do. That’s because I am trying not to work out longer than 45 minutes to keep my cortisone levels down (I’m not just being a wus, I swear).  But I made the most of it by using lots of weight and not resting much between sets.  Also, I’ve found that having a good attitude about it all–never forgetting to pat myself on the back (side) for my progress thus far; and, continuously getting excited about what my “future booty” is going to look like (google Marzia Prince*—yeah, well I can dream).

*FYI: In case you didn’t know, Marzia Prince is also vegan!

Here’s what I did last night:

  • Plie squats: 15 reps/80 lbs, 15 reps/90 lbs X 2
  • Wide stance squats: 20 reps/45 lbs X 3
  • Glute machine: 10 reps/150 lbs X 3
  • Prone hamstring curl: 10 reps/60 lbs X 3
  • Outer thigh machine: 10 reps/90 lbs X 3
  • Inner thigh machine: 10 reps/120 lbs X 3
  • Leg extension machine: 10 reps/165 lbs X 3
  • Cable kick backs: 12 reps/35 lbs X 3

And here’s what I ate yesterday (remember, everything is always organic):

  • Breakfast (53 g protein): smoothie with bananas, frozen blueberries, 2 oz wheat grass (2 g protein), 1 packet frozen acai with added protein (7 g protein), 1.5 cups soy milk (10 g protein), 1 scoop Vega Sport Performance Protein (20 g protein), 1 scoop chocolate flavor Spirutein (14 g protein), 1 Tbsp flax oil, and 1 tsp L-glutamine
  • Snack: large handful of peanuts (15 g protein)
  • Lunch (27 g protein): 2 slices toasted Julian’s Bakery  ”Tofu bread”, made with Amaranth, Kamut and Millet (20 g protein) with flax oil, and large cup of Nettle tea with 1 cup of soy milk (7 g protein)
  • Snack: large slice of “field roast” (15 g protein) with rice crackers.
  • Dinner (35 g protein): 2 cups Quinoa (16 g protein) with 1 cup sprouted and cooked lentils (17 g protein).  Lentils were cooked with vegetable stock, one small can of tomato paste, chopped onion, chopped celery, red bell peppers, basil, oregano, garlic, cumin and coriander.  Topped with vegan parmesan (2 g protein).
  • Snack: nori seaweed snack pack
  • Before/During Workout: 1 tsp creatine powder and 1 tsp nitric oxide powder in 1 liter of water
  • After Workout/Before Bed (50 g protein): smoothie with bananas, 2 oz wheat grass (2 g protein), 2 cups soy milk (14 g protein), 1 scoop Vega Sport Performance Protein (20 g protein), 1 scoop strawberry/banana flavor Spirutein (14 g protein) and 1 tsp L-glutamine
  • Total: 195 grams of protein for the day!!!
 

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