I’m having no issues staying on track with training and nutrition so far, and I have been at this since June 19, one week earlier than my “official” challenge start date. I think something finally clicked in my head for the first time since my initial BFL challenge.

“Screw it. If I have to work 12 hour days and weekends until August, I want something to show for it. I am getting ripped NOW.”

And it is working.

I guess I’m one of those wackos that functions better under pressure and stress. Plain old diet and exercise had gotten too easy; it didn’t require any planning, strategizing or thought. It was just how I lived from day to day–six small meals every 2-3 hours, 30-60 minutes of exercise each morning. I was bored and unchallenged after two years.

Now with my time and budget constraints in place, I am having a blast again because I DO have to be on the ball and wily to make everything work. Reaching goal body fat or weight isn’t the be-all and end-all of this training block. It is a mere by-product of beating the work- and self-imposed adversaries known as time and money.

I’ve missed this feeling.

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YESTERDAY’S EATS

1. 1/3 c. oatmeal, 3 T. raisins, 1 whole egg, 3 egg whites
2. 1 banana, 1 scoop whey
3. 4 oz. chicken breast, 1 c. mixed Chinese vegetables, 1/2 c. (dry) oatmeal
4. 1 unsalted rice cake, 1/2 T. all natural peanut butter, 1 scoop whey
5. 4 oz. chicken breast, 3 c. Romaine salad, 1 apple, 1 T. FF Italian dressing
6. 1 c. light soy milk, 1 scoop whey

Water: 16 cups

Supplements: multivitamin, calcium 600+D, EAS l-glutamine

Calories: 1542 calories (50.9% carb/36.6% pro/16.2% fat)

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YESTERDAY’S WORKOUT

* Plyometrics (45 minutes)

Calories burned: 489 calories

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DEFICIT: -635 cal (Target: -632 cal/day)

BUDGET NOTES: None