Erik S.'s Kenzai Body program, Heliodor, starts in 25 days.
Is this a good thing? I've mostly done weights, sports, swimming, and yoga in my life. This is the first time I've ever gone to the point of collapse on a regular - scratch that - daily basis, but am never really sore the next day (or the next or ... you get the point). Is this normal Kenzai? Is this because of all the 🍎 🍌 🍳& 😴 ?
As I've said in previous posts, I know my form is good - this ain't my first rodeo - and I work till I drop on every set. My muscles, especially my legs, are very "tired," but in almost 40 days I don't think I've ever really been "sore." Definitely not that post-weights sore, and I'm even working some weights in now on top of the regular Kenzai workout.
This reminds me of after college, when you first start making money and enjoying superior quality adult beverages (i.e. just say "no" to anything with Cuervo, or worse, Montezuma! Have some class, man!) and my buddies and I would all drink (and drink and - again, I'm sure you get the point) but the next day, magic! no hangover! Awesome!
So if this is just me I'm going to be really worried that I'm doing something wrong.
I'll keep this one simple, two things -
1. rubber bands. Big ones. Big ones with handles. Hate 'em. Well, I don't hate them, they're great for on the go or in a pinch. So much better than nothing. But then again, power yoga fits that bill too, and with even less equipment. You know why resistance bands are lucky they don't have an ass? Because free weights would kick it.
2. All the dishes from all the meals and snacks! I feel like the dishes never stop. Its madness.
Shocking how many things I'm NOT fed up with. The constant barrage and denial of temptations? The jump rope? Egg whites? Oh yeah, I'm fed up with egg whites too (and tossing yolks out!).
You know what all those extra egg yolks could be used for?
Butterscotch pudding. Mmmmmmm.
Yesterday was a good one... I finally hit 200 in a row, and didn't just sit back happy with that, I went and did it again! That's twice in one workout! 500-700, then 800-1000 were perfect sets. Amazing. Set a goal, focus, fight, and achieve!
I think I was hyped because I finally screwed the band this week. Ahem. What I mean there is that I started doing my workouts in the little gym by the pool in my community because there are a few exercises where I really don't like the way resistance bands work, and there's no replacement for real bars when you're doing dips. If I had my own choice, I would have skipped Kenzai Body and gone straight for Kenzai Iron or Kettleball!
I overdid it a bit on a few exercises, as I was excited to be back using plates and free weights so where I was waffling between using the 20's or the 25's, I went with the 25's every time, but in two days I've pretty much figured out the appropriate weights for where my body is at right now, so I will be more responsible going forward to avoid possibly overdoing it and thus possible injury and all the set-backs that would bring. Bands are great for travel or when you couldn't make it to the gym and I won't give up on them completely, but I definitely prefer free weights whenever available.
Definitely seeing some big changes starting to happen. After the big workouts the past two days I also slept 9 hours straight last night, which was a surprise. Its been a while since I've done that! I woke up thinking it was 6 or maybe 7, but it was 8 already! Must have built up a lot of muscles overnight!!! Looking forward to biceps at the gym today, and will likely put in a few additional sets again, as I have the past couple of days.
Rock on A-Team, change is in the wind.
Almost... not quite. One notch tighter is still just a tad too tight ... But my wristwatch is now down a notch so I'm clearly losing body fat all over. The love handles are still going strong, but I think those don't appear any better because they're now contrasted against everything else that is looking better. They must have shrunk a bit (there's positive (delusional?) thinking exemplified!). Add that up with the new board shorts I bought in April needing to be tied tight instead of having some spread, and the changes are clearly in the works!
I've been going for 200 straight skips this week but continue to fall short. 192 is my record. Yesterday I got 136, 121, then a mere 106. The last set was an extra one after the stretching just because I was angry I haven't hit 200 yet so I went for one last set. Fell way short.
In other "I'm a failure l" news (hahaha), I had a another beer last night. Crap. But damn it was good. But crap. Some days you just need a little relief. Maybe the extra 106 skips on the rope made up for that? Ah, more delusional thinking on display. Today will be better. Bigger, stronger, faster, the Six-Million Dollar Man (more accurately, men and women of Andromeda) in the making!
Fight On, Go A-Team, KENZAI!!!
Pale ale? IPA? Porter? Stout?
Vino? ? ?
Winner winner chicken dinner! Wait, enough damn chicken dinners.
T-bone, salted nicely, seared and bloody rare! I'm going to feel awesome tomorrow!
It was fun pretending.
Free-range organic chicken breast filet on Italian sandwich roll (a dense sourdough) with sun-ripened on the vine tomatoes and locally-grown red onions, and a fresh salt-free pesto spread. Accompanied by a side salad with organic extra virgin olive oil vinaigrette. The pesto spread, which has parmesan and another, secret cheese in it, totals less than 5g of a 500g meal. Its even better with avocado but I'm fresh outta those today! -$15 (hahaha)
This came from a post to a friend of mine who eats and drinks out 24/7. It may be useful to others so I'm reposting here just in case...
Here are a few tips to get you started in the kitchen:
1. Prepared (peeled, sliced etc) fruits at the market cost a lot more but will save a bunch of time in food prep, and time is a challenge with this program so cut where you can. Plus you can give pre-sliced fruits the smell test - if they don't smell great, they were probably not ripe etc. Buy 2-3 days' worth and put them in those Snap'lock boxes immediately when you get home in portions - those boxes are awesome at keeping stuff fresh so buy a few, see what sizes work best for you, then buy a bunch more of the right ones.
2. I wouldn't do the same with veggies because they dry out so buy those whole. These you'll have to prepare yourself. Watch a good youtube video on knife skills for proper handling and with the regular practice this program requires, you'll get really good within a month. Either Zwilling or Henkels has some good ones that run through different veggies and how to cut them.
3. Invest in a decent knife set and sharpener. If it costs less than $500 for a set of 5 knives its probably not worth it. If you spend more than that, you may well keep them for the rest of your life.
4. Get ready for a big market trip!
At the Market:
First off, go to the spice aisle if you don't have any of the following already, or they're more than one or two years old: Oregano, Thyme, Paprika, Chili Pepper, Cayenne, Cumin, and mixed peppercorns with a grinder on top. Any other spices you want to try will add to variety but these are the basis of many different kinds of food and are all Kenzai compliant.
Vinegars in order of importance: Red wine, balsamic, white wine, apple cider.
Good quality Extra Virgin olive oil for raw use.
Light olive oil for cooking with.
Real breads - sourdough, whole wheat, French / Italian country bread, etc. Slice into portions, box or ziplock, and freeze right when you get home, these will taste perfect defrosted even after weeks of storage.
A few different pastas - I'm partial to spaghettini, penne, bowties, and fusilli. Pasta is quick and easy carbs, and can be mixed with any stir-fry for a complete meal.
Garlic, limes / lemons. For garlic, I get the loose unpeeled ones, you can go pre-peeled but Youtube had videos on easy ways to peel and the flavor is better with fresh-peeled. Peeled do save time tho.
Tons of veggies you like. Get both leafy and solid / root veggies, and get various colors and shades.
Lettuce is the base so buy a lot (again various colors and shades), even pre-washed will work and save time, but they'll be huge salads without end if you don't add some of these to get the weight up:
Tomatoes, bell peppers, radish, carrots, red or white onion (soak then drain sliced onions in water for a few minutes to take the edge off, improves flavor immensely), raw or lightly steamed veggies of any type you like.
Easy to just roughly chop a 1-5 heads of garlic to taste, use light olive oil at a mid to mid-high heat (high heat ruins olive oil so if you see smoke its too hot, but veggies should sizzle when you toss them in), then add almost any veggies, particularly leafy ones like cabbage, bok choy, spinach, kale (various colors), but you can also, separately start with the same garlic and oil base and do hearty veggies like broccoli, cauliflower, brussel sprouts etc. I usually start by heating the oil, then add the garlic, brown it a tad, then add in whatever prepared veggies I have, but you could put the garlic and veggies in at the same time if you want, especially if you're going to steam at the end. Stir while frying (that's why they call it "stir fry"!) until a little brown shows up on the edges, taste test to see if they're done, and if not you can toss in a couple tablespoons of water, cover the pan with its top, then turn the heat to mid-low and steam for a few extra minutes to cook them through. Cracked pepper and one or two spices can be sprinkled on top at the end. Lots of weight here and will be easy to meet the portion requirements. These don't taste so good cold tho, so stick to breakfast and dinner for the stir-fry.
Potatoes, especially mashed ones, are an easy way to get the veggie weights in, and keep for 3-5 days in the fridge. Wash, peel if you want, slice into thirds (by weight not inches), put in a pot, cover with one inch of water above the highest potato point, then cook on the stove top on medium heat. By the time it boils (20-25 minutes or so) they are likely done, or very close to done. Stick a sharp knife into the middle of a chunk or two to check. There should be some resistance, but not a lot. If still hard, they're not done yet, your heat is too low, turn it up a notch and try that same heat next time. Once they're done, strain out the water, add some olive oil (less is better in the beginning, you can always add more) and any combination of the spices (rosemary is great for potatoes too) but again, I almost always add cracked pepper and paprika. These are ok hot or cold so you can take these along to work.
A few tablespoons of olive oil for a big salad, plus a few dashes of the various vinegars to your own taste, basically used in proportion to the order I put them in - most red wine, least apple cider. Use in different combinations for variety. This is the base. You can soak a half a clove of garlic in this base for additional flavor, but don't put that in your salad. Add at least one or two of the seasonings listed above each time for different flavors. I use paprika and black pepper always, with some other flavors added in. Cayenne will give you a spicy salad, oregano and thyme will give an Italian flavor, etc. Squeeze in some lime occasionally (especially with chili pepper and cumin for a Mexican flavor). Mix it up! These same rules apply to meat marinades. I like to add a little apple cider vinegar to my Mexican marinades, but otherwise don't usually put vinegar in any meat marinades.
Buy boneless breasts then slice them in half down the middle the long way so you have two almost identical filets, or have the butcher do this - this takes some skill and a really sharp carving knife. Make a couple marinades in separate stainless steel or pyrex (glass) bowls with olive oil and any mixture of the spices above, but some simple suggestions are paprika and pepper (always) plus either thyme and oregano, sage, marjoram, or rosemary (italian), or cumin, chile pepper, oregano and cayenne (mexican) (see a pattern here?). You'll get the hang of it quickly. Let those sit for a while on the counter if an hour or less, or in the fridge.
To cook, grill, fry in light olive oil, or broil, at medium high heat for 6-7 minutes (always pre-heat whether grill, toaster oven, or pan) depending on the thickness. If they came out dry, temp was too high, and if there's any pink in the middle it was too low. Let chicken sit on your plate (while you get everything else together) for 3 minutes after you're done cooking before you eat or slice to allow the juices to reabsorb or it will feel dry. If you're eating the chicken and find there's not enough flavor add more right on top, and add more to the marinade next time. Use these on pasta, in sandwiches, stir fry, etc - anywhere.
I do 8 breasts on Sunday morning, which after filleting turns out to 16 portions. Marinate them overnight, or even up to a few days, cook them all at once, put a few in boxes in the fridge and a bunch wrapped individually in foil in the freezer, and they last all week. If you are going to cook them same day you marinate (i.e. Sunday), you can add minced garlic and a ¼ to ½ lime, and / or vinegar to each bowl to add flavor in a short amount of time, but don't leave lemon or garlic in a marinade for more than an hour for lemon, a few hours for garlic.
If you've never cooked before and follow these instructions you'll be well on your way. You're cooking for yourself here so use the spices you like, even those not included on this list. Cardamom and turmeric are a couple others that go well together and can create more middle-eastern / south asian flavors. Add cumin to make more ME-Med flavors. Don't be afraid of the occasional failure, that's how we learn!
A final note, take it or leave it as you wish. Kenzai requires we keep oils to a minimum, but olive oil has a lot of good stuff in it so stick to that, and try to minimize it to stay within the dietary guidelines. Frankly, I don't really believe in this limitation, but then I've been eating healthy for most of my life so maybe others need to be told. I think you should eat as much high quality fresh extra virgin olive oil as you can handle. Its good for you, it fills you up, and its fats satiate you - with good fats that our body needs. It will improve your skin, finger nails, and hair if you eat a lot. But you're not paying me for any advice and I haven't built a successful program around my diet so what do I know!?
While the leg circles were a new form of torture to me, the workouts are nothing compared to the challenge of the food packing going on here. With our December completion date, I feel like I'm going to be playing Santa Claus this year!
"Ho Ho Ho! You'd better be good boys and girls, Santa is watching your Kenzai blogs and knows if you've been good or bad!"
Seriously, I honestly can't even imagine going downstairs for breakfast today. I'll do my best. Breakfast the past couple days has been an 🥑 with 🍋 , 🍞, and 🍳 🍳
Need to change things up but veggies for breakfast has always been a foreign concept to me. What else would I eat for a breakfast veggie? Normally I just have fruit and yogurt, maybe a little granola sprinkled on top. Maybe I should switch the breakfast and morning snack order? No, then I'll be too full at lunchtime - I already am as it is. Oh woe is me!
Hope everyone is doing better with the food than I am. Rock on A-Team!
So now we begin to see how this program works... as soon as you start getting the hang of something, they throw more at you!
I picked the wrong day to do my Day 2 makeup! Because of that, I did the same workout in the morning I had done just the night before, and it hurt. It was quick, but it was NOT painless! The good kind of pain mind you, if there is such a thing.
Then, that evening I found our new Day 5 workout upped the ante on everything... more sets, yay! What a day. I need a taco. Or four.
Fight on Team Andromeda! Thank you all (and the other Kenzai lurkers showing up here and there) for your support on my posts, you're awesome!
So I just did my make up exercises after missing day 2. Same exercises I did last night - OUCH! hahaha
Four perfect sets of rope, [sings] "nailed it"!
Did I say OUCH? OUCH!!!
Definitely some soreness, but I swear I've got some more tone already. Still sporting a bicycle (my conscience asks "4x4?") tire around the waist, but the upper body is showing a little improvement. Fight on!
Here's lunch - this is pretty normal for me, though I would have more (double?) of the salad if we weren't on the ¼ challenge this week. Its a chicken breast filet (i.e.½ of one breast) and a arugula salad with about a tablespoon of pine nuts, tablespoon of goat cheese, and a sprinkle of pecorino romano, balsamic and olive oil drizzle, pepper, pinch of salt. Yum! Who's coming over for lunch!?
Forget about the other few sets - I nailed 50 jumps in a row! Yee-haw! So, jumping barefoot is a little harder on the feet, but much easier to do!
Ok so I missed my workout yesterday. Working until 3:30 am didn't help as I was planning to switch to mornings and make it up today, but was dead tired getting up today. So here it is 10 at night and I'm about to start my Day 3 workout. Been doing well with the food though - though I am "cheating" a bit because I made a half a sandwich for lunch, a smaller salad for late night snack etc rather than leaving portions behind. I did the ¼ challenge properly at dinner though, and I did pour out some brew for the homies! If I didn't have that thug life thing to fall back on I don't think I could justify leaving a wounded soldier on the battlefield - party foul! Ok, gotta go start that workout. Hopefully I can make up Day 2 tomorrow morning! Fight On Team!
Well, as our lesson said, the workout was pretty easy, but I learned one thing... I can't jump rope anymore. I used to do it a lot - what, it was only like 15 years ago - and I thought 50 straight would be easy, but I couldn't believe I kept hitting my toes after about ten jumps. I made it past thirty once, that was it. So I switched from the double jump to the single jump which helped for a while, but bottom line is I'm looking forward to getting some coordination back! I do miss jumping rope regularly (famous last words I'm sure!).
As far as leaving ¼ goes, I don't have a problem with portions (other than I generally think they're offensively large and wasteful at most restaurants), never have. I eat far less at any meal than most always have. I've never bought into eating whatever someone else puts on my plate or letting someone else decide my portions for me - I eat until I'm getting full then stop, because I know fifteen minutes later I'll be full. So I've cut down my portions nonetheless but won't be wasting any food. Beer on the other hand, well I guess short of kegs I've never thought beer portions could possibly be big enough, so I'll have to pour some out for the homies this week, before going full rogue next week! Sell your beer stocks friends! Short the market!!!