a new protein supplament

On my days off of work I've been doing yard work. I'm taking %100 of the money and putting it in my kids college fund. While working on a ladies yard  a few weeks ago she came out and said she works for a company that makes protein supplaments and she gave me a bag full of samples and a shaker cup. The protein is called Garden of life. It's probably the best tasting protein I've ever tasted in my life. I've been taking it as a post workout supplament. I have no clue if it works or if it's a decent product for weightlifters, but it sure tastes good, and it was FREE!

https://www.gardenoflife.com/content/product/why-choose-raw-protein-and-greens/

I really didn't want to move to Albuquerque adter I retired from the prison. The crime here is unbelievable. Friday night someone stole my 1996 Chevrolet Suburban from my driveway. Thankfully I found it Sunday evening. It cost $850 to repair the damage the thieves caused.

I'm the newest employee at my new job. So consequently I'm always the first one to get called in for the worst duties and posts. My schedule has been chaotic. I'm constantly getting called by my Captain and told, "you need to report to duty at- fill in the blank- in two hours." Because of that I'm having to text or call my weightlifting coach and cancel my training with him and request him to text me a workout on short notice. I think it's starting to piss him off. I'm getting worried he's going to drop me as a client.

update on calorie change

A couple days ago my sports nutrition coach changed my daily calorie allotment. It took a couple days for me to figure out what the new calorie regiment would feel like. On my non-training days it feels like I have lots of carbohydrates to eat at everyone meal. On my training days I eat the majority of my carbs before, during, and after training. The rest of the day I only have a dozen grams of carbs to eat at each meal. Even though my carbs feel low the rest of the day, I never feel hungry because I have 300 grams protein and 125 grams fat each day. I've always felt best eating lower carbs  and a little more fat than most people. On the occasions I've tried low fat diets I fell apart quickly. I lost strength, endurance, and energy. This diet seems perfectly suited for my body type. I'm down to 304 pounds. I've lost 14. Just 75 pounds to go to hit my goal of being a 105k.

week 3 with a sports nutrition coach

I started working with a sports nutrition coach almost 4 weeks ago. So far I've lost 4 pounds, which is amazing because my main goal is weightlifting performance. Of course I want to lose some fat, but only if it's done in a way that doesn't jeopardize performance. Also,  I started taking creatine monohydrate a little over a week ago. I usually gain at least 5 pounds when i start taking creatine. No weight gain this time. More importantly my clothes are fitting differently. They are tighter in the legs, chest, and shoulders, and looser in the waist. I feel like I'm healing quicker now from training than I was before. I'm sleeping better too. When I hired my nutrition coach he surprised me by keeping my calories the same. But he raised the amount of protein I'm eating- by a lot! Before I probably ate around 180 grams of protein a day. Now I'm eating close to 300. I'm averaging 125g of fat and 290g of carbohydrates on a non-training day. On training days my carbs go up to 400g and he has very specific directions on what I eat should before, during, and after training. I'm really happy i hired a nutrition coach. My only regret is not having done it a couple years ago. I'd have made more strength gains and I wouldn't have become as fat as I did.

I hurt my wrist weightlifting a week ago. Every time i lift it hurts a little worse. Of course I'm doing what any manly man does. I'm ignoring it, not telling anyone, hoping it'll get better on its own, and assuming that as long as I don't get it diagnosed that means nothings wrong with it. So far ignoring my wrist isn't working. So of course that means I haven't ignored it long enough or put enough effort in pretending nothings wrong.

how to cook rabbit

Rabbit is one of the most lean animals you can eat, its perfect for an Olympic weightlifter!

Back in 2011 i got ran over by avehicle while training for Ironman Arizona. i was unable work for  a while and the family was struggling without my income. I started raising rabbits so my family could eat. I've become pretty good at cooking rabbit after 4 years of raising and eating them.
I got this recipe off the Livestrong.com its the best rabbit recipe i've tried so far.

Rabbit is one of the easiest game animals for novices to work with, because of its compact size. Rabbit is easy to cut up and doesn't require a lot of complicated preparation, and ordinary methods are usually all that's required to cook it. Most chicken recipes can be adapted to use rabbit, though the meat is leaner and usually chewier than chicken. Young fryer rabbits can be fried or grilled, but slow cooking in a crock pot will make any rabbit tender and tasty.

Heat a heavy skillet over moderately high heat. While the skillet is warming up, dredge the rabbit pieces in flour seasoned with salt and pepper.

Pour 1 tablespoon of oil or butter into the hot skillet. Add the rabbit pieces and brown on all sides. Transfer the rabbit pieces to your preheated crock pot. Add 1/2 cup of water or other liquid to the hot skillet, and stir it to loosen the browned-on juices. Add this liquid to the crock pot.

Add the onion, garlic and bay leaf to your crock pot. Season the rabbit pieces with salt and pepper, and add enough water, broth or wine to almost cover the rabbit pieces.

Add vegetables to the pot if you want them to cook with the rabbit. Otherwise, prepare them separately and have them ready when the rabbit has finished cooking.

Cook the rabbit on high for 2 1/2 to 3 hours, or on low for 4 to 5 hours, until it is fork-tender. Remove the rabbit from your crock pot, as well as the vegetables if you've cooked them in the pot. 

Strain the cooking liquid from the crock pot into a small saucepan. To make a concentrated sauce, reduce the liquid until it's thick enough to coat the back of a spoon. If you want more sauce, whisk 1 tablespoon of cornstarch in 1/4 cup of water, then stir that into the cooking juices. Stop stirring once the sauce thickens.

Serve the rabbit and vegetables hot, with the sauce or gravy made from your cooking juices.

Things You'll Need

1 stewing rabbit or smaller fryer

Sharp knife

Heavy skillet

Flour

Salt and pepper

oil or butter

Water, broth or wine

1/2 medium onion, 

diced1 clove garlic, minced

1 small bay leaf

Mixed vegetables (optional)

SaucepanSpoon

Cornstarch