How is it the end of February already?! Time seems to be flying by at warp speed lately, I can’t believe I start student teaching in 2 weeks, and I graduate in 3 months! Because I am so behind on posting, you guys are going to get a 2-for-1 post today. Three total if you count my February Foodie Penpal Reveal post. How lucky for you!
I’ve been eating Paleo since the first of the year because I am trying to build muscle mass and trim fat. I am honestly amazed at how awesome I feel! I am sleeping better, getting stronger, and fitting into clothes that were snug at Christmas. I also don’t feel the need to obsessively count calories like I did in the past, which has been so freeing. In fact, if I count calories at all, it is in the other direction to make sure I am getting enough on a daily basis. Calorie restriction DOES NOT work, but I will save that for another post. 🙂
The biggest change I have seen has been the significant difference in my overall strength. For example, when I started weight training, I was only able to do 8-10 push ups. Now, I am able to do 20 fairly easily! I am still a long way away from completing a pull up, but I am hoping to complete one by my birthday in mid-May. Stay tuned!
January Body Fat Percentage – 28.2%
Current Body Fat Percentage – 26.7%
Yay! Down 1.5% I had to adjust last month’s totals because I realized I was reading the chart incorrectly. I was in the wrong age bracket. Whoops! I am back on track though and heading forwards. My goal is to get to 17%-19% body fat.
Here is a recipe for a dish I whipped up last night. I served it alongside some roasted brussels sprouts and asparagus.
Lemon Rosemary Roasted Chicken
Time: ~30 minutes
- 4 Chicken breasts, skin on and bone in
- 1 Lemon, quartered
- 2 Cloves garlic, smashed
- 2 Sprigs of fresh Rosemary, chopped
- 1 Cup chicken broth – You may need a little more or a little less depending on the size of your pan
- Olive Oil
- Your favorite all-purpose seasoning. I use Back of the Yards from The Spice House.
- Heat oven to 375˚.
- In a cast iron (or oven safe) skillet, heat olive oil so that you will get a nice seer on your chicken breasts. While your oil is heating, liberally season your chicken breasts with your favorite all-purpose seasoning.
- Seer chicken skin side down until the skin is golden brown, about 4-5 minutes.
- Flip the chicken breasts over and sear the under side for another 4-5 minutes.
- Squeeze lemon juice over the chicken and place the quartered lemons into the skillet.
- Add the chicken broth, smashed garlic, and half of the rosemary to the skillet and place it into the oven for 20-25 minutes or until juices run clear.
- Garnish with remaining rosemary and more lemon juice, if desired.