consistency is key

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Dedication and hard work.

Training and diet have been two things I have strived to perfect for myself, to tailor personally so that it incorporates my strengths in the gym and builds on my weaknesses but also and possibly most importantly my food intolerances.

Normally, after researching what everyone else was eating or to achieve their body goals, I would feel overwhelmed by having to create or doctor all meal prep ideas to something that I could actually eat. If I ate something that made me bloat I would feel annoyed and angry that I had put so much hard work in at the gym but I looked enormous. Consequently, I would then restrict myself with my food intakes until the bloat subsided. This cycle created a very unhealthy relationship with food, over restriction caused days where I would binge on ‘cheat foods’ and then feel guilty, like I had put myself back to square one.

I moved into a new flat with Jim and once settled we joined a gym close by and after a couple of weeks of getting a feel for the place and feeling comfortable when training I decided to have a go at writing an informed plan for myself to follow for 8/10 weeks and to see what I could achieve in that time. I also did the same for Jim.

I worked out what my calories intake and macros should be, what calorie deficit I could do without starving myself or impeding my gains and growth. I used MyFitnessPal to help plan my meals, to help hit my macros, in turn making sure my body had enough nutrients to perform to the best of my ability. With my training, I split my training into 2x upper body followed by HIIT, 2x lower body sessions, and 2x LISS workouts. This might sound like a lot of work but could be crammed into 4 days if needed or stretched out over the whole week depending on what I was working.

The main reason I achieved my goals in only 8 weeks was consistency. My brother in law once said that to make progress and to change, consistency is key. That comment has stuck in my head ever since. I planned ahead, applied myself in gym, made sure I was present for every rep, I didn’t rush to finish a workout. Taking my time and working through a plan made me learn to enjoy the burn while training. The feeling of accomplishment when I completed my plan for the day, made me feel strong and good about myself, instead of going at everything I could until I was physically and mentally exhausted that I had to leave because I actually couldn’t do anymore. I also ate foods I enjoy, I included carbs and fat and didn’t feel bad because I made educated choices and knew my body needed them. Because I was eating foods I love, I even factored in a pizza on occasions, I didn’t binge, I didn’t overeat because I was satisfied and full. Similarly to training, I made sure I was present when eating, I love preparing meals but would often then sit in front of the telly and before I knew it my food was finished and my brain wouldn’t mentally want more. Being aware of what I was doing both in training and when eating made me enjoy everything a lot more, and I felt more focus.

Dedication, hard work and consistency, when applied, make any goal you have obtainable.

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Published by bydevaney

Hello, my name is Harriet Devaney and welcome to my blog. First things first, here is a little about me. I am 28, I used to work for West Midlands Ambulance Service until I met my boyfriend. Jimmy is a DJ and I now get to travel around the world with him photographing his career. We are based in Cheshire most of the winter and Ibiza through the summer months. I am a HUGE foodie. Always have been. My love for food begins with my mum, she is a caterer for a whole host of events and I grew up trying and tasting foods for small dinner parties to 500 person weddings. It wasn’t until I reached my late teens I noticed I felt ill or uncomfortable eating certain foods, I went to the drs and was told it was up to me to work it out with trial and error. I tried everything I could think of to try and solve what was making me swell. This was VERY FRUSTRATING!! It has taken me the best part of my twenties to learn and understand my intolerances within food. It’s been a long old, frustrating road but now I finally go for months without bloating, heartburn, gas, or just a general nausea feeling. I used to dread agreeing to go out to eat or round to someone’s house, because of the aftermath that would occur due to hidden ingredients in the food. Even when asking for ‘no onions’, plates would come out covered in chives or a spice used would have onion and garlic powder in. In turn I would then blow up, to the point I would look 6 months pregnant, sometimes for up to three days after the meal. So uncomfortable!! Alongside my sensitivity to all in the allium family, I am also gluten free. To a person with no intolerances I am a very fussy person but actually over the last 9 years I have learnt to cook dishes bursting with flavour, and these are what I want to share with you, to help those with the same or similar problem and to give ideas to those who are interested in learning about alternatives. This blog will take you on my journey, my food knowledge and how I cope with a life built around avoiding shit. #ANTIALLIUM I hope you love it!!

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