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tihonsee, here’s my back like I promised. In the second shot (relaxed), you can actually see the fat I need to burn off. 🙈
Adding the midsection too. It doesn't look as bad as it really is because I was sucking it in and hadn't eaten much. 😁
Any feedback is welcome.
Decided to share my own progress after nearly four months of working out at home. 🙂 I was born with pretty wide, strong shoulders and upper arms for a woman, so I've got a good head start there.
I’ve dropped about 10-11 pounds and lost about 3 inches off my waist. I'm skipping the midsection photo for now because I'm dealing with PMS and currently eating everything in sight, but you can already see some muscle definition peeking through. My main goal is to lean out even more, though I'll admit my diet hasn't been perfect. I'll post the rest of the photos once I've found some motivation. 😁
Not sure if anyone else has shared something similar. We’re big fans of blue fish in our house—we have it at least twice a week. Usually, it's sea bream. I try to avoid the air fryer whenever possible, so instead, I just toss cleaned, salted sea bream into a baking dish. I drizzle it with a bit of balsamic vinegar, a good splash of white wine, and then top it off with olive oil. I throw in a handful of herbs—bay leaves, rosemary, basil, parsley, sage, garlic... I actually ran out of basil recently because I used up my entire stash, so last time I just used oregano, which turned out fine. I crank the oven to 400°F, cover it, and bake for about half an hour. Honestly, it probably takes less than that. 🤷 I basically wing most of it. Once the fish is done, I pull it out and pour the juices over some sautéed chard and potatoes, adding a bit of garlic and salt. Last time I swapped the chard for broccoli and boiled potatoes, and it was great.
We eat trout pretty often too. I clean them, pat them dry, season them with salt, and roast them on a wire rack (always make sure there's a pan on the rack below so the juices don't drip all over the oven). The only downside is you don't get that crispy crust you get when they're floured and pan-fried. I use this same method for larger fish, too—just brush them with extra olive oil.