…Nonetheless, today begins a push for the final phase of my journey which began about a month and a half shy of three years ago. At 49 and formerly fat, I don’t think nature, evolution or even my body gives a damn about being ripped and having visible abs. At my current body composition, I could remain this way — 175-180, back-&-forth — for the rest of my life and all would be fine. I’d be happy.
But I’ve come this far, so why not take it all the way? If, upon arrival I don’t feel as well as I think I should, then I can always pack on a few pounds if needed. But I want to give it a real good shot.
Having done so much self-experimentation along the way, I probably could go the rest of the way just doing the same sorts of things like upping the fasting (my IF is quite varied, now…nothing like the formal 24-30 hour fasts I did to get from 235 down to 180), going VLC, and so on.
Instead, I’ve decided to enlist the private and personal assistance of a professional I trust to take me the distance. Having used a personal trainer — who believes in the paleo approach to diet and exercise — from the outset has been a tremendous part of my overall success in staying mostly on course throughout. I believe using competent professionals is an excellent strategy to keep yourself on track and to get the results you seek. So, where you find a seemingly insurmountable barrier that might ultimately lead to giving up, the pro will have the experience to know what to do, reduce your anxiety and keep you moving forward.
…And so of course you want to know whose help have I enlisted. I’m not going to reveal who, yet, and please don’t start a guessing game in comments, either. You also want to know, roughly, what I’ll be up to. Not going to tell you that, either.
I will be posting updates on the progress, but you’ll just have to wait for the appointed time when all will be revealed.
In the meantime, here was breakfast (at 12:45pm) this morning. A frittata cooked in the oven in butter with La Cense uncured grassfed beef frankfurter, diced red & yellow bell pepper, and a bit of grated New Zealand grassfed sharp cheddar.
It’s garnished with full fat greek yogurt and on the side, full fat cottage cheese heavily sprinkled with finely ground black pepper. Of course, this portion size was for the photo. I ate the whole panful.
Now it’s off to the store to get the necessary ingredients for tonight’s steak tartare.