21 Day Challenge Update

December 19, 2017

Week 1 Report:

Week 1 went pretty much as expected. I realized how much I was eating out and Shaibi realized how long it had been since he regularly trained.

After, our first couple days of growing pains we both did a great job with our habits. I made 75% of my own food last week and prepped food again this Sunday for this week including a large batch of breakfast burritos. YUM. I also exercised 5 of 7 days last week which was one day short of my goal – I’ve got to get those weekend routines in early before I get distracted by other stuff.

Highlights from last week include my large batch of enchiladas that provided 4 meals. See recipe below.


Week 2 Habits:

Shaibi is keeping his habits from week one. 


I am switching my nutrition habit to eat until I’m 80% full and only eat when hungry. Even with my own prepared food I found I would eat all the food I brought whether I was hungry or not. I also feel like this habit will be good for getting through all the holiday meals. 


For my exercise habit I am going to keep it the same. 6 days of movement and strength practice. 


Follow @lyonsmal and @ascent.fit on instagram for more regular updates.




Black bean butternut squash recipe:

Cube and toss butternut squash with olive oil salt and pepper. Roast at 400 degrees for about 20min.

Chop onions and garlic and saute in a pan. Chop and add other veggies of choice, I put in peppers and mushrooms. Then add black beans and squash.

Put enchilada sauce to cover the bottom of a baking pan.

Spoon insides mixture into a tortilla. Wrap tortillas and place in baking pan until pan is full. Pour remaining sauce over top so all tortillas are covered.

Add cheese to top if you like. Cover with foil and bake for 20 min at 400 degrees. If you added cheese remove foil and bake another 5-10min.


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