Are You Frustrated That You're Not Getting The Results You Want?
You've been fairly consistent with your workouts and nutrition but you still aren't happy, you want more results. If any of the following statements sounds like you, you're on the right page:
"I'm doing lots of cardio but I still have this layer of fat"
"I'm doing all these squats and lunges but my legs still look the same"
"I work out on my core all the time and still have this pudge"
"I can't seem to lose any more weight"
"I can't seem to tone my mid section"
"Maybe this is just how I'm going to look"
"I'm doing all of this for nothing"
It's okay to feel the way you do, and it's not your fault that you aren't getting the results you want, you're doing the best you can with the knowledge you have, but that's just it, you only have enough knowledge to get you where you are right now, what you need is knowledge to get you to the next level, it's like when you decide to go from making your basic pizza crust at home, to a true Neapolitan style crust; there's more than you realized involved. Yes I transitioned to pizza, keep reading.
Consider the workout program you've been doing as the basic pizza dough you've been making for a while, it produces a crust which you're happy with initially, but then you go from being happy to just okay with it, because for whatever reason you realize you're not getting certain things from it, the crust is a thicker than you want, it's missing the pockets of air and it's not moist, and that's what you really want! You want a pizza crust that's thin, slightly crispy, moist and airy!
So what do you do?
You start to research how to get the crust you really want, and upon your research you realize this topic is bigger than you thought, there's a lot to know about dough! You find an article about the different kinds of crusts like Sicilian and New York, then you read about Neapolitan pizza crust and say "That's it, that's the exact crust I want" and you see now that you've been using the wrong flour. You thought "all purpose" was fine, but no no, it's not, what you need is "00" because, the protein content is slightly higher and allows the dough to be stretched out more to give you that thinner crust, you'll need to let that dough sit too, for at least 12 hours.
Huh...who knew such preciseness was necessary to achieve a perfect result?
That fitness program you're doing is no different, preciseness matters.
Take your glutes for example, let's say you want a better shaped butt, well there are 3 parts to them glutes, do you know which part's you need to work on?
If you do, do you know what position your feet need to be in to target that part of the glute?
What about your arms? Do you know what movement pattern, including hand position will target the exact area you want to improve?
Without an understanding of these fine details you'll continue to make a basic pizza dough. But if you want to start down the road of perfecting your Neapolitan pizza crust lets go!
Book a consult to find out how to get past that plateau!
Now what about nutrition though..Isn't getting results 90% related to how you're eating?
Yes and there's a method for that too. The kind of workout you're doing dictates the kind of food you need to eat afterwards. It's not difficult to get results when you know what to eat and when to eat. Often what many of my clients eat is fine, it's the time they eat a particular food that matters.
For example, there's definitely a time to eat a carb and a time not to eat a carb, watch this video if you want to see better results and you've been cutting carbs.
Now that you understand carbs can in fact be your best friend, you might be wondering what else you don't know.
Book your free consult here to learn how I can help you make small changes in your nutrition to support some serious results!