Helloooo! This weekend marked 3 weeks out from the Bikini Olympia! I’m in the kitchen this week, making chili-seasoned venison and jasmine rice. Easy instructions:
2lbs ground venison
2 tsp ground guajillo pepper
1 tsp garlic powder
1 tsp coriander
1 tsp paprika
1 tsp onion powder
1 tsp cumin
1 tsp salt
1/2 tsp ground oregano
Brown the venison and break into small pieces. Add the seasonings and reduce heat to a simmer. Place a lid on the pan and simmer for 30 minutes. Drain and enjoy!
2 cups of jasmine rice, rinsed
4 cups of water
Add rice and water to a large pot. Bring to a roiling boil and stir. Reduce heat to low and place a lid on the pot. Let the rice cook, undisturbed, for 20 minutes. After 20 minutes, remove from heat and let sit with the lid on for 10 minutes. Fluff and enjoy! Remember – don’t take the lid off during the 30 minutes of cooking and resting.
Weight is 130lbs. Steps average 12K per day, though I get upwards of 15K on days off from the gym. Calories are at 1570, with 150P/30F/170C each day. I dropped 10G of fat this week. I don’t plan on going lower in calories – but we’ll see. I may do some calorie cycling. I’m visibly leaner this week, though my weight has stayed around 130.
Weights – glutes are 3x per week, HILIT is 2x per week, and I’m doing metabolic workouts like the sled or landmine circuits 1-2x per week. Upper body training is 1x per week and consists of lateral and rear delt work. For abs, I do vacuums a few times per week and hanging pelvic tilts 2-3x per week.
If there’s something specific you’d like to see in these videos, please let me know! I plan on getting behind the scenes video of the competitions and sharing as much of this journey as possible!
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