We are going into week two of Phase Three! Time is FLYING…I know, I say that every week. But seriously, this is the first time I’ve stuck to something past 21 days and haven’t gotten bored. It helps that I continue to see progress, the workouts are FUN and new every day, and I’ve been able to mix up my meal plan and recipes each week. I am motivated to crush the next three weeks.
This Sunday I will be traveling to Atlanta, GA to visit my sister, Shelby Steckbauer for the week while we are off school for Spring Break. Unfortunately, I won’t have access to the weights that I need to rock the 80 Day Obsession workouts, so I will be pressing PAUSE on the program and picking it back up when I return home. During my vacation, my sister and I will be doing a few Pure Barre classes, which she LOVES, and I’ll be using Beachbody On Demand to stream workouts that require zero equipment like Insanity Max:30. We are taking a 3-day trip to Charleston, SC and doing a lot of walking, site seeing and EATING! No promises to be perfect, but I’ll do my best. You can follow our fun on my Facebook/Instagram stories, just search @brownellbootcamp.
NEW GROUP STARTING SOON! To reserve your spot, head to bit.ly/brownellbootcamp
PHASE THREE, WEEK ONE
After a CRAZY endo flare last week, followed by a RIDICULOUS lady cycle, I was really wondering what type of results I would be seeing in these updated photos. But thankfully, my body is getting back to normal, bloating and cramping is subsiding, and things are still looking toned. I enjoyed MANY green beers the night before these pictures, so there is a little bit of bloating from that too. I’m all about that 80/20 life, as you guys know.
MEAL PLAN AND RECIPES
This week’s meals are very straightforward and simple. I like to repeat meals just to make meal prep easy. Every Sunday, I block off 1-2 hours to cut up and cook my food, as well as get them into containers and baggies. That way, when my week gets crazy, I can open up the fridge and grab what I need. I never used to prep for an entire week, but I absolutely love it now! Does it take time, yes. A lot of people tell me they don’t have time to cook healthy meals during the week, this solves that problem! I focus on prepping the meals I will not be eating at home, and snacks so I don’t just grab whatever.
Spaghetti Squash Pizza makes another appearance this week, because I love PIZZA, as well as one of my favorite ways to prepare brussel sprouts (see below).
Mustard & Apple Cider Vinegar Brussels Sprouts
1 lb brussels sprouts; rinsed, cut into thin slices
2 Tbsps apple cider vinegar
1½ Tbsps coconut oil, melted and cooled
1 Tbsp whole grain mustard
1 clove garlic, minced
1 tsp red pepper flakes (or to taste)
salt and pepper, to taste
Pre-heat oven to 400°.
Trim just the ends of the the brussels sprouts and slice into thin strips.
In a medium-sized bowl lightly whisk together apple cider vinegar, coconut oil, whole grain mustard, garlic, red pepper flakes, salt and pepper. Add brussels sprouts in bowl and toss to coat well.
Spread out the brussels sprouts onto a foil-lined baking sheet and bake for about 25-30 minutes, stirring halfway into cooking time. They are done when golden, tender and crisp.