to compete or not to compete

that is the question...  At the end of April there is a fitness competition here in Indianapolis in which I am contemplating on participating.  I competed in the figure division in March of 2007.  Motivation was high, time was available, and I had a partner in training.  Now things are different.  I have two little boys, motivation wavers, time is limited, and I do not have a partner.  However, I am a determined, sometimes stubborn woman.  If I can get myself to commit, I think that I can do it.  Last Friday, I was personal training a very determined woman with three boys of her own.  She told me that I can do it and I am repeating it over and over in my head.  To further my motivation and determination, I read an article in my IDEA Fitness Journal, which is wonderful by the way, about a woman training for her first competition.  She emphasized the importance of building muscle before adding in the cardio.  Who knows how many times I have been told that, or even said it myself?!  But that time it clicked.  This week I plan to dedicate 6 half hour sessions to building muscle.  On top of that I hope to do at least 3 pilates classes, one fully just for me, the other two I teach.  I also hope to get two half hours of cardio in this week.  Yes, it is a lot, but breaking it into smaller segments seems more reaslistic and there is no way to do this without being real!
Here is my menu for the day and a recipe for a clean eating meal.
5:30am  apple
7:30am ww english muffin, 3 eggwhites, and a thin slice of cheese
11 crockpot enchilada leftovers (YUM!)
2  brown ricecakes with pb and a touch of jelly and 8oz of skim milk
4  veggies and hummus
6 chicken stirfry with veg, long grain rice, and low sodium soy sauce

Slow Cooker Chicken Enchilada Recipe

Serves: 6

• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 6 cloves garlic, crushed
• 1 onion, finely chopped
• 2 organic green bell peppers, finely chopped
• 1 box (24.6 ounces) Pomi chopped tomatoes
• 1 can (4 ounces) chopped green chiles
• 1 teaspoon cumin
• Sea salt, to taste
• Cayenne pepper, to taste
• 3/4 pound boneless, skinless cooked organic, free-range chicken breasts, shredded (you can also use rotisserie chicken)
• 2 cans (15 ounces each) organic pinto beans (look for a BPA-free brand, such as Eden Organic), rinsed and drained
• 2 cans (2 1/2 ounces each) black sliced olives, drained
• 1 1/2 cups frozen organic corn, thawed
• 1/2 cup plus 3 tablespoons shredded organic, grass-fed cheddar cheese
• 6 sprouted whole grain corn tortillas (look for Food for Life brand in the frozen section of your natural foods store)

1. Heat the oil in a large heavy skillet (such as a cast iron) over medium-high heat; add the garlic and onions and sauté 2 to 3 minutes, or until onions soften. Add the bell pepper and cook a few minutes more, or until vegetables are soft. Stir in the chopped tomatoes, green chiles and cumin. Season to taste with salt and cayenne pepper.
2. Ladle 1/4 of the sauce onto the bottom of a 5 or 6-quart slow cooker.
3. Follow that with 1/3 of the chicken, 1/3 beans, 1/3 olives, 1/3 corn, and 1/3 cheese.
4. Top that with 2 tortillas.
5. Repeat steps 2 through 4 three times (the third time you will not put tortillas on top.)
6. Cover and cook on low about 4 or 4 1/2 hours, or until bubbly throughout. Serve warm.

Note: for a complete meal serve alongside a big fresh chopped green salad.