Enjoy the world of Roxx....

Tuesday, March 22, 2011

6 wks!!!!

Hey everyone!

Now I'm 6 weeks away from my competition at Mohegan Sun Casino in Connecticut. I'm soooo excited! As promised I'm going to keep you guys updated each week. I've been working super hard in the gym and making sure my nutrition is right on. This past weekend was a little difficult because I was traveling. I was in Albuquerque, NM for an amazing wrestling company Lucha Libre USA. I absolutely loved it! But.....there wasn't a grocery store or convenience store for miles. I absolutely panicked. Luckily I did bring some of my proteins with me and the restaurant in the Hard Rock Hotel worked with my "special request" amazingly. I was super lucky! I also had access to the gym located in the hotel so I could get all my workouts and cardio in.

Also this weekend I received an email from my suit designer, Passion Fruit Designs, and my suit is being made as we speak! It's going to be absolutely gorgeous! I'm pumped!!!! Soon you guys will see pics for my check in done in that suit.

This weekend I'll be heading to Shimmer in Chicago. I'm so excited to see all my girls and the fans! I'm totally going to prepare for this weekend. I'll have all my food packed and I'm going to purchase a mini cooler at a convenience store there and ice it up! Unfortunately the hotel we're staying at doesn't have a fridge in the room : ( I'll also be getting in my cardio for sure! Can't wait to see everyone there! Time for this little lady to get some rest. Gotta get up for cardio, clients, Biceps and Triceps.

Hugs! And thanks for keeping up with me : )

What I ate today......

5.6 oz tofu

1/2 cup asparagus

1/4 cup sweet potato

1 TBSN walnut oil

1/4 cup blueberries

1 scoop Jay Robb's egg white protein powder

1/4 cup oats

1/4 cup strawberries

1/2 cup green beans

2 sausage patties

2 whole wheat protein pancakes

1 small apple

1 cup Brussel sprouts

1 cup of Gardin's Beefless tips

1 cup broccoli

9 Quorn "Meatballs"

1/2 cup Eggplants, mushrooms, onions and peppers

2 Quorn "Chik'n Breast"

1 cup of brussel sprouts

2 cups Quorn "Chik'n tenders"

1 cup kale, mushrooms, peppers and onions

2 TBSN Almond Butter


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