So out goes intermittent fasting. I felt sluggish on my hard runs, weak in the weight room, and I was getting cold much more easily than in the past. Out went white rice, and at least for now, alcohol.
My electric pressure cooker makes brown rice as quick as white rice. Its assertive flavor also doesn't encourage eating a lot of it. I'm trying to go to bed hungry (just a little). It's only been a couple of weeks but I'm already down to 10.7%.
Getting used to eating in the morning has not been too bad. The pre-run fruit or potato, followed by an after run bowl of old fashioned oatmeal has kept me in good fettle. I don't put sugar in the oatmeal, but I do add raisins, walnuts, and milk.
My afternoon salad remains unchanged and fits well into the diet parameters. Holding back to single servings for dinner has been more difficult, and boy do I miss beer. The race is November 10, and then we shall see.
Running wise things have been going pretty well. The 80/20 plan is nifty in that there is enough variation to keep it interesting. I've only modified it with a few (10-12) treadmill hill sprints after the Monday run during my weight lifting. I waited for week 4 to do this since the first 3 weeks had some hill training. Short intervals have crested into 6s, but I doubt I can hold that for 5 kilometers.
Like beef rump roast:
I folded the onions, crushed garlic, mushrooms, bell peppers, and celery into the pureed meat.
I cooked this in the usual water dish placed in a pan at 280 degrees Fahrenheit.
Out of the oven, with weight in place and ready for the refrigerator.
Sliced and ready to be enjoyed.
In retrospect, I should have wrapped it in the Berkshire smoked pork belly, aka - Bacon!
