I've decided to go Primal and Low-Carb. Most of you know I am severely gluten-intolerant... so this isn't the largest shift ever for me--in fact, I am already eating many of these foods and cooking 90% of my meals at home. The major shift is going to be eliminating non-fermented soy products, added sugars, and pasteurized dairy... and eating fewer carbs.
So, this means my diet will consist of...
(Click to Enlarge): tinyurl.com/c28sz
I will still eat some legumes and maybe the occasional gluten-free grain... I will still indulge occasionally in red wine and dark chocolate -- HOWEVER, these won't be a staple part of my diet by any means.
Also, my diet WON'T consist of...
-Added sugar or juice. I might still use a tiny bit of honey or agave, but not too regularly. If I want something sweet, I will eat some berries or apples, or a sweet potato.
-Artificial crap and additives/preservatives
-Pasteurized/Non-Grass-Fed Dairy (no cheese while eating out!)
-Vegetable Oils (except xtra virgin olive and coconut)
I'm aiming to stay below 100g carb per day (about half of what I am taking in now), with one day per week below 50g. All of my carbs will come from fruits and vegetables.
Fitness-wise, I've got a new plan. I'm going to be doing all-out sprinting intervals once, and I'll be doing one full-body strength training to fatigue once each week (not the same day). The rest of the week, I will just be doing light cardio... aiming for 2-5 hours of light (below 75% HR) activity per week. I might actually do c25k at a much slower pace on my light cardio days. The point is, I only want to do really heavy training two days per week, so I have plenty of time to recover between workouts, and so my cortisol levels aren't chronically elevated.... and I am ramping up the low-intensity stuff for maximum fat burn without overtraining.
Mon: Walk 30-60 min
Tue: Strength Training to fatigue
Wed: Walk 30-60 min
Thu: Walk 30-60 min
Fri: Sprinting intervals
Sat: Walk 30-60 min
Sooo, that's the plan!
I'm 100% committed to this. Wish me luck!