DAY 6 - BULK COOK PROGESS & MEALS

Can't believe how non stop and manic today has been. Starting with prepping a pork shoulder in the slow cooker at 8am before suddenly remembering I'd forgotten to have meal 1 and shoved in a goat burger before going to my Olympic lifting class. Still felt meal 1 was a failure as I forgot my supplements and to measure out any fats - also the goat burger is only 100g for workout day weight, so not meeting the 165g requirement for non workout day of course.

Then on getting back from my lifting class about 10:45 am, I dove in to jobs mode; getting on the bulk cook, cleaning out my rabbits (weekend is always their cleanout time) clipping off the coat of one of said rabbits (I own two English Angora rabbits, their very dense wool coat requires clipping every 3-4 months and Elliot is urgently in need of a haircut), cleaning the flat in its entirety and hoovering / polishing the floor (I have a lovely Scottish elm wooden floor which I take great care of). In short, I didn't remember I had to eat meals 2 and 3 until I'd finally got jobs done which meant I didn't eat anything after 8:20 am for about 7 hours which is very bad for the metabolism of course and meals 2 and 3 were pretty close together. I also realised how difficult it is to keep up with eating regular meals the same day you're trying to do bulk cooking and manage so many different things at once. I clearly need more practice as it was non stop and quite stressful and I still wasn't sure just *how much* I should cook. I also realised my fridge isn't big enough to have a shelf for workout meat (100g), a shelf for non workout meat (165g), a shelf for veg and a shelf for CHO. I found myself longing for a huge American food centre that you can practically walk in to and colour coded tupperware boxes (I already decided black for meat / protein, green for veg, orange for CHO).

But most importantly in summary of what I've done today, I got the pork on in the slow cooker in the morning, went Olympic lifting and survived a rather brutal closing workout, got all my jobs done, meals all eaten although not ideally planned or the correct weight, and a good bulk cook done although I still have more veg to do (probably tomorrow). That has to be a success - it's the most I've achieved in one day in a very long time and I think my Olympic lifting Coach JR has a lot to do with it today. Something he said to me this morning when I started to worry about the weight on the bar and if my arms were too tired, "Don't stand there with the bar or think, just count 1,2 and do it. Go!"
I was applying this to everything today, even the jobs I was afraid of or believed I couldn't do. Thinking is one of my worst enemies so I kept Coach JR's voice from this morning vividly in my mind and I focused really hard on 'don't think, just do it / get it done. Certainly seemed to work, who said you can't apply the principles of what you learn in Olympic lifting to everything you do :-)


Pork shoulder in the slow cooker at 8am (garlic, sage, rosemary, lemon thyme)

 

First attempt at getting on the bulk cook - suddenly not enough hob or kitchen space! (broken oven wasn't helping)

So exhausted and bulk cooking stressed I lay on the floor for a moment to calm - cat joined me and looked just how I felt.

MEAL 1 - (rush emergency) Bobblehat goat burger (100g - 65g short) almond butter, tomato puree, cherry tomato

MEAL 2 - Thai fish and prawn (150g - 15g short), avocado (15g fat - again a bit short and wasn't sure how to increase), supplements: priority greens.

MEAL 3 - Finally more control as this was taken from the bulk cook.
wf / gf / df sausages in hats (150g) sprouts and bacon (remaining 15g) portobello mushrooms with garlic and olive oil,
1 tbsp almond butter, tomato puree, cherry tomato, 

MEAL 4 - Finally the meal I'd been waiting for and smelling all day!
Slow roast pork in tomato bobblehat (165g cooked weight), kale, tenderstem broccoli, leeks (in olive oil for fats)
tomato puree and yellow cherry tomatoes.