A blog that will simply keep track of my strength/fitness and health/wellness goals and my lifting regime for any given day, occasional body measurement updates, some advice or personal opinions and experiences regarding certain aspects of strength/fitness/health/nutrition, and maybe some inspiring or motivational pictures, videos, and quotes. I suppose I'm doing this more for myself than anything else, so I can keep my routines organized and see what works best for me, through being able to look back at everything I've done and the success and progress that I've had. But, I'm also looking to help or inspire others as well, who are also looking to improve their body or strength levels and overall physical fitness or athletic abilities. For me, it's not about starting and finishing, its about starting and continuing - since "finishing" suggests that you will bring it to a stop. I don't plan on stopping. I plan on improving even more, day in and day out.
Hey, what’s up everyone?
Its been almost a year since I posted on here.
If you didn’t know, about 11 months ago, I broke my ankle
and a short while before that I injured my left shoulder
and more recently I injured my right shoulder.
Subsequently, I haven’t worked out in 11 months.
Not an ounce, besides the manual labor that I do at work.
I’ve gained roughly 20lbs in the past year due to my inactivity.
I will start working out again next Monday
and log my progress on a new fitness blog.
I will re-add the individuals who’ve kept in contact with me on this blog and then also add the blogs that I enjoy most (active fitblrs).
considering my ankle still isn’t completely healed,
(its probably roughly around 70% healed)
I’m going to start very light and progress very gradually.
This week, I’m doing a fruit and water diet because I’ve been feeling groggy lately.
I believe this diet will reawaken my energy levels and motivation to workout.
Aside from that,
I will probably start taking more photos and even videotaping my workouts by around mid-summer.
(don’t quote me on that tho).
I hope all of you have been doing well and not laying on your asses for a year like I was.
As you may have noticed,
I’ve been pretty inconsistent
with posting and reblogging
and all that.
This is primarily due to the fact
that I’m still injured (since early April)
and unable to workout my lower body
after having sustained another injury (happened late January)
that made me have to stop working out
my upper body.
That being said,
I’m going to physical therapy tomorrow
and what not
and I will hopefully get motivated
and get back into the swing of things.
I may just make/use an entirely different tumblr
and start my posting
and fitness blogging
completely from scratch.
after all these months of inactivity,
the gains that I have made in my lifts
are probably undoubtably
back to what they were
or maybe even lower
given that I haven’t been working either
and my job was quite the workout
(lots of lifting, flipping, walking,
and carrying things
ranging from 5lbs to 85+lbs)
Anyways, that’s about it.
Thank you all for subscribing to my blog
and much success to you
on your fitness journey’s as well.
Here’s a snippet:
Imagine it’s the year 2035. You’re a tourist in New York City. You’re also hungry, and craving a burger and a beer you wander into a nondescript East Village gastropub, the type that’s found in almost any city. So what’s on the menu?
As an appetizer, there’s a salad of blue lettuce sprinkled with elderflowers and cloudberries, or a Zanzibari pizza – Indian-spiced rabbit meat served on a piece of naan bread.
For the main course, you can choose between fish – the “catch of the day” is plucked from a nearby indoor fish farm – or you can order a burger, made of cow, bison, chicken, or pork, fresh out of the bioreactor. “We have an excellent meat-grower,” your waitress tells you.
This is a scenario imagined by Josh Schonwald in his new book, The Taste of Tomorrow: Dispatches from the Future of Food. For the past several years, he’s been on a mission to discover the salad, meat, seafood, and Pad Thai of the future.
He’s explored everything from genetically engineered foods and animals – like a cherry tomato modified to carry a lemon basil gene, and the designer cobia fish, which are both said to be delicious – to meat grown in a test tube.