Fitlife Challenge Calendar – Daily Tracker

If you don’t know where you are going, you may not get there.

This tracker helps you establish a fitlife roadmap on what is important to you and provides you the simple tools to track your daily progress for 8 weeks.

It typically takes at least 6 weeks to really form a new habit (good or bad) so this will help you track your daily efforts based upon your personal fitlife goals.

The FitLife Challenge

How We Roll!

The Fitlife Challenge

Please consult with your health professional before starting FLC or any new fitness/exercise routine. Regular exercise can help you control your weight, reduce your risk of heart disease, and strengthen your bones and muscles. But if it’s been awhile since you’ve exercised and you have health issues or concerns, it’s a good idea to talk to your doctor before starting a new exercise routine.

Program Outline – Three Pillars

  1. Exercise: 5-6 days a week. The ultimate goal is 6 days a week of exercise for the rest of your life! Start with 5 days/week goal and build up to 6 days/week. Commit to 3-4 days of cardio, 2 days of strength.
    1. Time: Aim for 45 minutes per session. If you are just getting started with an exercise program and need to build an aerobic base, start with 30 minutes a day for the first 2 weeks and gradually add 5-15 minutes to get to 45 minutes.
    2. Cardio: Move with intention – fast power walking, then add a few minutes of jogging to your pace. Progress to more jogging than walking. If you are aerobically conditioned, add a few faster intervals to your practice to activate your anaerobic threshold.
    3. Strength: This is vital to long term health. If you are just getting started, begin with the basic daily strength challenge outlined below and focus on form not on number of repetitions. Start with 5-10 reps and build up weekly. If you are conditioned, incorporate 2 days of strength training, HIIT, bootcamp, or other weight bearing workouts to your schedule.
    4. Recovery: Your muscles, body, and pysche need a break to recover, rebuild and replenish. Be sure to add in 1-2 days of gentle yoga, meditation, walking, riding, or some restorative activity to your mix.
  2. 9 Healthy Habits (HH). These are lifestyle habits based on basic clean eating versus diet depravation. Follow them and you will see change. Cut corners and, well you know, your results won’t be as exciting in the end.
  3. Daily Strength. There are 3 basic yet very effective daily strength exercises you can do at home before work, school, or starting the day. These 3 exercises impact multiple parts of your body and result in healthier muscles, bones, and greater agility
    1. Mondays & Thursdays: Push-ups and/or Planks. Start with modified form on a chair or wall for pushups or on your knees for plank. Do 10 reps and add 5 weekly. Progress the form as you get stronger.
    2. Tuesdays & Fridays: 100 Squats
    3. Wednesdays & Saturdays: 100 Sit-ups

You got this! Be kind to yourself. No judging or self shame when you miss a day. Each day is a new day. Let’s do it, grab a partner, and let’s have fun doing it.

FLC Healthy Habit 9

Avoid unnecessarily adding fat to food

Do not overthink this one. If you add less fat to foods, you will eat fewer calories and hence lose more weight. Fat is necessary in our diet and most of us eat adequate amounts of fat through cheese, meat, poultry, fish, nuts, and dairy products.

Remember healthy fats help with satiety and most foods that contain fat also contain protein and additional vitamins and minerals such as iron, zinc, B12, and more. Some of the healthiest fats include olive oil, peanut oil and canola oil. Nuts and seeds are a good fat source as well. The fats found in fish such as salmon, tuna, and makerel are also considered healthy. Vegetable oil fats are second best.

Animal fats, coconut oil and palm kernel oil are not as healthy. Hydrogenated and partially hydrogenated oils found in products like margarine and many processed foods are the worst. Hydrogenated fats go through a heating process that has been shown to negatively impact cholesterol levels and overall health. The body just doesn’t know how to process these fats versus naturally occurring fats. Spinning(R) 8-week weight loss program

How to do it:

  1. Stick to the healthy fats such as olive oil or canola oil for cooking and baking.
  2. If having a salad, add olive oil and vinegar versus ranch dressing.
  3. Avoid margarine and “tub” spreads.
  4. Avoid frozen foods, breaded foods and french fries. Most have been pre-fried before they were frozen.
  5. Pick peanut or almond butter for toast versus cream cheese or butter.
  6. Pick hummus or salsa for vegetables versus creamy dips
  7. Avoid deep fried foods

AvocaDOPE people!


FLC Healthy Habit 8

Avoid Hydrogenated and Partially Hydrogenated Fats

This is a big one. Check the labels and avoid foods that list hydrogenated or partially hydrogenated oils/fat (also know as Trans fats) in the ingredients. These are the bad fats. Unlike other dietary fats, trans fat — also called trans-fatty acids — both raises your LDL (“bad”) cholesterol and lowers your HDL (“good”) cholesterol.

Researchers from Wake Forest University discovered eating trans fats increased the amount of fat around the belly. “Diets rich in trans fat cause a redistribution of fat tissue into the abdomen and lead to a higher body weight even when the total dietary calories are controlled.” Trans fats create inflammation, which is linked to heart disease, stroke, diabetes, and other chronic conditions. They contribute to insulin resistance, which increases the risk of developing type 2 diabetes. Here is an important statistic, even small amounts of trans fats can harm health: for every 2% of calories from trans fat consumed daily, the risk of heart disease rises by 23%.

Granted, trans fats are found in small amounts in meat or dairy but they are primarily formed through an industrial heating process that adds hydrogen to vegetable oil, which causes the oil to become solid at room temperature. As a result foods made with it are less likely to spoil and have a longer shelf life. Good for shelf life, not good for you.

I’m not bashing fat. We need some fat in our diet. It’s a major source of energy and helps you absorb some vitamins and minerals. Fat is needed to build cell membranes, muscle movement and more. But some fats are good and some fats are bad in the long run. Good fats include monounsaturated and polyunsaturated fats. Bad ones include industrial-made trans fats (hydrogenated and partially hydrogenated fat). Saturated fats fall somewhere in the middle.

Make it your goal to avoid hydrogenated fats entirely but if you insist on eating hydrogenated fat containing foods, the suggested safe limit is 2 grams per day. If you see the words hydrogenated, partially hydrogenated or interesterified fat (a new and unhealthy type of fat that food chemists have learned that if you put fully hydrogenated fats through a few more processes, they become less solid and product friendly — often found in wraps and burrito shells), pick something else.

How to do it?

  • Pick farm to table. Choose foods in their original purest form. Fresh fruit, vegetables, nuts, seeds, dairy, cheese, fish, organic meats, and whole grain foods do not contain hydrogenated fats.
  • Avoid deep-fried foods.
  • Avoid “breaded” foods.
  • Avoid margarine and tub spreads.
  • Read the labels of all the food items you buy and avoid buying anything with the words “hydrogentated”, “trans-fatty acids”, “partially hydrogenated fats”, and “shortening” (yes crisco) listed in the ingredient category.
  • Prepare your own food from original ingredient
  • Limit convenient foods
  • Limit eating out. Most store and restaurant breads contain hydrogenated fats. Most eating establishments use bread products containing hydrogenated fats and cook with shortening or margarine. Good to know what your favorite eateries use to cook with and avoid fast food.

Go natural. I like to eat food in its simple, natural, organic form. If I buy prepared or packaged food I want to be able to recognize and understand what each ingredients is versus a chemistry assignment.