I’m following a trainer program from Bodybuilding.com. It’s a three-month commitment and it’s intense — in a good way. This is my third time doing the same program. I don’t get bored because each week brings different workouts and challenges. Best of all, it’s free.
The program focuses on three areas: workouts, nutrition, and supplementation. This time I’m following only the workouts and the nutrition plan; I’ve opted out of the supplements to see how my body responds when I rely entirely on whole foods for nutrients and vitamins.
And the result? I feel fantastic.
I eat every three hours and I visit the gym daily. Five days a week I do resistance training plus cardio; the other two days are dedicated solely to cardio. My cardio sessions are split into a 20–25 minute moderate “fasted” session and another 20–25 minute moderate session after lifting.
By “moderate” I mean a level where you could still hold a conversation — not all-out sprinting. I vary machines and activities: treadmill, elliptical, stationary bike, rower, stepper, or a brisk walk/jog around the park. My favorites are the elliptical and stair climbing, which feel gentler on the joints while delivering solid results.
When it comes to nutrition, the program gives solid guidance and supplements can be useful. I used them in prior rounds, but now I prefer the Paleo approach. Eating Paleo has improved my digestion, reduced bloating, increased energy, clarified my thinking, and helped me feel leaner overall.
Although Paleo doesn’t require complete avoidance of natural sugars, I’ve been limiting sugars — including fruit and sweeteners like honey and maple syrup — to a minimum for a few weeks. I may use a touch of honey or maple syrup to lightly sweeten recipes, but that’s about it. Surprisingly, I don’t miss fruit. I enjoy healthy fats, diverse proteins, and ample vegetables, which makes sticking to lower sugar intake easy and satisfying.
For example, I made carrot and zucchini muffins that rely on vegetables, nuts, eggs, a little honey, and warm spices. They turned out moist and flavorful — a great breakfast or snack that shows you don’t need refined sugar to enjoy baked goods.
Carrot and Zucchini Muffins
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- Author: Mariel Lewis
- Total Time: 50 mins
- Yield: 12 muffins
Description
These carrot and zucchini muffins make a nutritious, comforting breakfast or snack. They’re easy to prepare and use wholesome ingredients for a naturally sweet, satisfying treat.
Ingredients
- 2 cups almond flour
- 2 eggs
- 1 tbsp coconut flour
- 1/2 cup grated carrots
- 3/4 cup grated zucchini
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/8 cup organic raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with liners and set aside.
- In a large bowl, combine almond flour, coconut flour, cinnamon, baking soda, and sea salt. Mix well and set aside.
- In a separate bowl, whisk together the eggs, honey, melted coconut oil, and vanilla. Pour the wet mixture into the dry ingredients and stir until smooth. Fold in the grated carrots, grated zucchini, and raisins if using.
- Fill each muffin liner 1/2 to 3/4 full. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before serving. Store refrigerated for up to one week.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
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