Serious Eats for Serious Lifters

26 Jun

I’m sore. Like, having a hard time typing this sore. Day 1 of Jess getting re-serious about lifting is in the past. Thank goodness. Can only improve from here. Ouch everywhere. But in a good way.

Thankfully, I remembered to tweak my eating habits accordingly. Protein. Lean. Clean. Enough carbs and fat to carry me through. Okay, I went to Meconi’s and had a turkey sub on whole wheat. I can justify pretty much anything “on whole wheat.” Especially when I spend the morning with a barbell.

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Not going to lie: I had trouble digesting so much. So good, though. A 5 mile walk with my neighbor helped. 5 miles goes fast when there’s much talking to be done.

By the time dinner rolled around, I was already feeling the tightness, soreness, and exhaustion setting in, protein was definitely on the menu.

Super Simple Grilled Chicken and Parmesan Roasted Zucchini

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•3 boneless skinless chicken breasts
•Ken’s Light Northern Italian Dressing & Marinade, enough to cover chicken
•4 zucchini, sliced
•2 Tbs Parmesan
•1-2 tsp olive oil
•Salt and pepper

Step 1: Marinate chicken at least 2 hours. Grill on medium-high heat until juices run clear.

Step 2: Preheat oven to 375. Slice zucchini, lightly coat with the olive oil. Season with salt, pepper, and Parmesan. Put on baking rack or nonstick baking sheet. Bake for 15-20 minutes.

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Step 3: pass out for 12 straight hours, “cause you work hard and it’s time for a break, darn it,” says body.

See? Easy. You should do this today.

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