Preachy Chad - Staying Motivated

Stay Motivated.

                Everyone has, at one point in their lives, thought to themselves "Why am I putting myself through this? It would be easier to quit." This terrible mindset can cause personal goals to become unreachable, and will ultimately lead to failure. Here are some ways that I keep myself motivated, both in the gym, and in the real world as well.

                Focus on the positives instead of the negatives. If you can't make gains, just keep trying until you do. Take pride in all of your achievements ( even the tiny ones), and don't take anything for granted. Don't allow failures to discourage you. If anything, failures are just stepping blocks to success, and every time you try to overcome the obstacle again you will learn more about yourself.

                Be proud of the sacrifices that you are making to accomplish your goals. It takes a lot of perseverance to achieve greatness. Give yourself a pat on the back every once in a while!

                Most importantly, I ask myself why I started in the first place. Remember how passionate you were at the beginning of your journey? Your reasons for starting must have been good. Remind yourself what your reasons were in the first place, and realize how much distance you have covered.

                A positive thought process yields positive results. Never stop chasing your goals. 

Easy Chicken, Portobello Mushroom, and Brussels Sprouts recipe

INGREDIENTS -

2 boneless, skinless chicken breasts -

Total Fat - 2g, Total Carbs - 0g, Total Protein - 54g

Half of an onion, diced -

Total Fat - 0.08g, Total Carbs - 7.4g, Total Protein - .87g

1 cup of brussels sprouts -

Total Fat - 0.6g, Total Carbs - 12.9g, Total Protein - 5.64g

1 cup of diced Portobello mushrooms -

Total Fat - 0.3g, Total Carbs - 7.4g, Total Protein - 2g

1/2 cup shredded parmesan cheese -

Total Fat - 16g, Total Carbs - 2g, Total Protein - 18g

2 tbsp. of Balsamic Vinegar -

Total Fat - 0g, Total Carbs - 6g, Total Protein - 0g

Total Macros:

Fat - 18 grams

Carbohydrates - 35.7 grams

Protein - 80.51 grams

Preheat a 2-rack oven to 425 degrees  Fahrenheit.

Cut the chicken breasts long-ways to make half-inch strips. Put the strips into a large plastic bag along with a raw egg. Next, sprinkle in a 1/4 cup of parmesan cheese and shake the bag until the chicken strips are coated in egg and parmesan cheese. Remove the chicken strips, and dispose of the bag.

Arrange the chicken strips in a baking dish. (Tip: Line the baking dish with aluminum foil for an easy clean up!) put the baking dish on the upper rack. Bake for 25-35 minutes, or until chicken is cooked all the way through.

Meanwhile, in another baking dish, toss the brussels sprouts and portobello mushrooms together. Sprinkle 1/4 cup of parmesan cheese on the vegetables and season with salt and pepper as necessary. Place this baking dish on the lower rack of the oven. Bake for 25 minutes and serve with the chicken and balsamic vinegar topping.

The "Tough Guy" Lifting Cycle

Watch out for your form!