Day eleven, week two, phase one

Today I can feel it, the burn around the ribs, lower back and around the hips, this is because I have stepped up my game more jogging that walking and carried on with the weights, and ill be honest with you again properly heavier than I should go at 15 reps or it could be the that I returned to my Krav Maga classes and after a 4 weeks off and gaining one and a half stone will i'm not at my best but in a few weeks time that will all change and it will return for to normal ( I say normal what I was before I decided to do this). To get around this I loaded up on protein to increase the repairing process, with a shake after the gym and a shake after training, as well as dinner, I ate nothing but meat I pilled it in and as its not carbs don't be scared to its fine, I cooked a whole leg of pork (2.8kg) I didn't eat it all, I cooked it all because its the same as the beef I did on day three, although its cooked it will last in the fridge for a day or so and whats left will go in the freezer for phase two (or others in the house may help out with munching it what ever comes first). ONCE AGAIN THIS DOESNT HAVE TO BRAKE THE BANK SEE MEAT ON OFFER BUY IT FOR THE FREEZER, 2.8KG COST ME £10 SIX CHOPS ARE £5. embrace the burn its a great sign if its two intense have a rest day just remember NEVER MISS LEGS DAY! 

Food and meals:

Breakfast - bran flakes

Lunch - chicken soup

Dinner - meat: leg of pork, alot off it, I crammed it in and enjoyed every bit and in phase two ill be doing alot of this and you will find out soon

Exercise:

15 mins stretches

No sit ups today as the ribs and lower back had the burn.

30 mins cross trainer

30 mins running machine

4x10 squats 20kg

4x15 calf extensions 30kg

4x10 leg extensions 30kg

4x10 seated leg curls 30kg

4x10 leg press

NEVER FORGET LEGS!

Back the meat quickly, a tip to help remove the crackling / fat make it crisp but without salt, how? black pepper, and then half way through cooking cut into the leg not across the top down or along down but from the side in, don't know why but I just did once for flavour to let the juices run and cook through it then when I took the netting of it just followed. Do you have any tips let us know!