Sunday Training and Diet Day 69

Recovery Technique and Mobility
- Power Clean & Power Snatch Practice
- KBS 15x3 rest 1 min
- DBL Under Practice
- Reverse Sled Drag; 185# Sled :60 at constant pace... Extend Heal to Toe/Toe to Heal, Use VMO to Ext. Leg.

Results:
-Kept all weights sub maximal (less than 80% 1RM) Worked on my setup position in both lifts.
-Used 1.5 pood and worked on keeping an upright torso on the downswing.
-25 unbroken x 3 sets then 1 attempt at max unbroken reps - 72
-185# sled drag

70 DAY WEIGH IN
Day 1 - 205lbs/Body Fat % - 18%
Day 70 - 185lbs/Body Fat % - 14%
Very excited with the weight drop. This is pretty much my ideal weight. I'm not starving myself to get to this weight. Quite the opposite actually, I am eating like crazy and loving every minute of it! So my goal is to now stay around 180 - 185 but continue to increase muscle mass and decrease body fat.

AM Fasted Workout plus a Grande Americano.
Post Wod 15 Minute Ice Bath - full body
Broken an 18 hour fast with some Sauerkraut and my Lunch, which was inspired by Chipotle Grill. I decided to try to make my own version of the Chicken Burrito Bowl and I gotta hand it to myself... It came out amazing and tasted just like the Original. Here's the recipe and ingredient list:

Nick's Homemade Chipotle Bowl (1 serving)
-1 Boneless Skinless Chicken Breast diced (pastured)
-1 avocado mashed
-1/2 small red onion chopped
-1 small green bell pepper chopped
-1/2 can Herdez Salsa Verde
-1 Tablespoon of coconut oil
-1/2 Teaspoon of the following spices(estimation)
Paprika, Red Pepper, Onion Powder, Garlic Powder, Marjoram, Thyme, Fennel Seed, Cumin, and Cayenne. ( Whole foods sales a pre mixed spice from Frontier Organic - Cajun Seasoning salt free blend) Add a pinch of Chili Powder and Chipolte Seasoning (both from Frontier Organic Spices, salt free)

Heat the Coconut Oil in a pan on med heat. Then add in all the spices and let them fuse with the oil. Next, brown the chicken for a few minutes. Add in the peppers and onions and turn heat up to med-high. Let this cook until the onions and peppers start to brown and caramelize. While this is cooking mash your avocado in the bowl you will be eating out of and add a pinch of garlic powder. Add the Salsa Verde to the pan and let it cook down for a few more minutes. Add all the ingredients together in the avocado bowl and stir. Sea Salt to taste and enjoy! -optional- serve over cauliflower rice

Nutritional Values, cauliflower not included
Calories - 594
Protein - 50g
Carbs (Net) - 15g
Fat - 33g

Diet

Brunch
Nick's Homemade Chipotle Chicken Burrito Bowl

Dinner
1 Pound Wild Caught Seared Sea Scallops and 1.5lbs of Broccoli Raab+ Salsa

Macro Nutrient Breakdown based of FITDAY.com
Total Calories: 1,152
Total Protein: 146
Total Fat: 40
Total Net Carb: 34