FACT: the weight I gained did not happen overnight. It slowly built up overtime. Therefore, loosing it in a sustainable and measurable way was the only way I could loose it IF I wanted to keep it off.
Suddenly overhauling a routine overnight isn’t really going to last more than a month. Eventually the old habits begin to creep in again as “change” becomes to overwhelming and will power becomes diminished. In my case I mentioned in the previous post about how busy the start of the year was going to be with an intership on top of an already busy workload.
The devil in the detail
How can I make small (positive) changes and adjustments overtime so that they become habits? The answer lies within the question. By making small changes one step at a time!! In my mind I could see the end result – how I wanted to feel, how I wanted to look and who I wanted to be. The issue was really figuring out the best possible way of getting from point A to point B that actually worked. For two years I have gone through this process of visualisation, starting a journey, loosing focus and then falling off just as I get some headway. I wasn’t fully committed and the reason for not being fully committed was because I was making to many changes at the same time. Overtime the whole thing just become too much to handle.
This time it’s going to be different
Because this time I knew that the mistakes I made in the past will serve as a lesson for the future. To cut the weight I knew that fundamentally I needed to eat less junk and move more. This is the starting point or laying the foundation so to speak. Before the diets, counting macros, training splits, finding a coach and everything else in between. The main focus for the time being is cutting out junk food and start eating healthier. Sounds simple right? And it can be, although “change” is something that we all want to resist because it takes many of us out of our comfort zones. The devil you know and all of that.
How did I eat healthier? I began by buying fresh food in abundance. Meats, fish, eggs, fruit and vegtables. Cooked the majority of my meals using fresh ingredients and aim to eat 3 sold meals a day. Breakfast, Lunch, Dinner with a snack in between if needed. This, combined with 4 days at the gym lifting weights and cardio was more than enough to get the ball rolling and see how I would respond. If anything, for the sake of 15 weeks it would give me a good opportunity to play around with food/recipes, research methods and comfortably adapt.
One of the great things about cooking meals was that it allowed me to plan the week ahead. With a fulltime internship and a part-time job I had to make the most of my time in the kitchen in order to avoid making the wrong food choices throughout the day. It worked out quite well actually. The internship was Mon – Thursday 9-5:30 and then working shifts Friday, Saturday “or” Sunday. That was the routine for the next 15 weeks so knowing in advance the weeks ahead really allowed me to plan effectively.
Small changes, one step at a time and nothing to drastic at once or else risk the whole thing crumbling down. A lot of what I was doing at the beginning was very rigid. However, it was the rigidity of the process that would allow me to add variety and then see how things evolve.
Now that I had found a way that worked all I really had to do now was show up and perform.