Latest / The Unsexy Businessmen / Ep. 4 - Unsexy Coaching Check-in 3: Health Class Anatomy
Transcript
- Alex: Welcome to another edition of the Unsexy Podcast, where we talk about the unsexy side of everything. Today we are doing check-in number three, episode four. You guys know how we go about this, so I'm just going to kick it on over to Erin. And no, this isn't the fourth time that we've done this today. And no, I'm not angry about it. Aaron: Cool. All right. Yeah. This is gonna be a lot shorter than the other three that we had to do. Let me guess, Alex, you weighed one hundred and sixty seven point six pounds. All right. how much did you weigh, Alex? Alex: Yeah. First one was 20 minutes, second one was six minutes. Anyways, here we go. 167.6 pounds. Aaron: know that. all right. One six out but I do want to ask you, are you weighing yourself consistently? It's like same time of day, same everything. Usually it's best in the morning. Alex: Yeah. It's the same every single day. Pee poop. Weigh myself. And then there were some fluctuations last week, but yesterday I was one sixty-seven point six. Today one sixty-seven point six. So that seems like 'cause I know you had sent mentioned last week, like maybe like do an average of it. I'm like that the numbers are all over the place, but this feels like the right number. Using my using my feelings on this today. Aaron: Yeah, that's fine. as you as you should. how many workouts and workouts at the gym did you get last week? Alex: Workouts at the gym six. So that means we are not counting me playing basketball. Six. So previous week would be five. Aaron: No, no yeah, just just gym okay, that's good to know. So gym sessions, there we go. All right, how many macros did you hit your goal on or stick to last week? How many days? Alex: Yeah, so macros were good except for Friday I went about a thousand calories over primar like the fat did go over and the carbs went over, but it was primarily carb fat. It was pizza and a peanut butter and jelly sandwich for basketball the next day. Aaron: peanut butter. You got a carbload. you should have had Fettuccini, Fettuccini Alfredo, right before right before that's how you carbload. Alex: So it was between Costco Pizza and Costco's Fettuccine Alfredo, but we went with the 1095 option instead of the $20 option that I knew my kids wouldn't eat. F and kids. Aaron: Yeah Yeah, good call. Good call. what was your average about of steps last week? Alex: I have eighty-one thousand for last week, but that does not include basketball. so it's probably more than that. but we'll just say twelve eleven thousand, twelve thousand a day. Aaron: Like like eleven thousand. Okay. And I mean I mean, basketball would definitely count, so that's we'll just put eleven thousand. I was we'll always skip out the lower end. Alex: Well, what sucks is like I think we talked about this last week. I have the pedometer on this that and my aura ring broke this week, so that's been like the main thing for the last four to five days. But there are times when if I'm shooting around after my gym session, I'll get like the steps recorder with my aura ring, but not here. So we try to do our best. Aaron: Yeah. Yeah, you're not gonna you're not gonna play basketball with that phone in your pocket. any Windsor achievements this past week? Alex: so this is a f a weird one. I was about to say fun, but I don't know if anyone that doesn't like anything to do with genitalia should probably stop listening to what I'm about to say. the and then they're gonna be like, it had nothing to do with that. so I had to look this up. good Mormon boy, did not take health class, did not know what this part of my body is called. It's called the mom's pubis. And I noticed this is like a where like a bunch of fat gets stored, according to the internet. but I had noticed that I'm losing fat. Aaron: Yeah. Alex: there. And so that was like a huge win because it was like, this looks going to aesthetics like this looks more pleasant. This looks nicer. Yeah. Aaron: Good. Good. It's nice having those 'cause a lot of times when people start first first start working out, we probably talk about this every podcast. they just expect immediate results. I mean, you've been going out this for three, four weeks. it's it takes time, but even those little wins, Josh, we had him on the podcast, his podcast comes out next week. I knew that I never asked you in a previous podcast. He he had texted me and he was just like, Hey man, this might be weird. I just don't have anyone to tell. But he's like, I'm starting to see some vascularity in my arms. I was like, that's awesome. And never feel bad about sharing your wins with me like like anybody. Like I just I like I like hearing people's wins because I do remember that. I remember like the the first time you see some sort of like vascular, like, my gosh, it's working. 'Cause for the longest time I never saw the only thing I would like had this like little vein here in my hand. I was like, yeah, man, that's awesome. But then you start getting like vascularity in your arms and kind of and well, the weirdest one is like on my calves and legs. and it's just, it's just it's cool. Those those little winds are are humongous. So that's that's awesome. any struggles or obstacles last year? Alex: So I went to EOS this week with my friends and the you know, it's like the metric system and the imperial system. Everyone's weights are like a little bit different, so that just throws me that throws me off 'cause I'm like, I don't know. Cause I I'm really focused on the like increasing the total amount of weight with each exercise. And so when I'm like, all right, well, this is going to inflate my numbers significantly because this is way easier. But I think I'm supposed to put a hundred and so what I try to do is just like the Aaron: Yeah. Yes. Alex: by feel. I'm just like, I'm gonna cut this number in about half. This feels like about half of the effort. Aaron: Well, i you the here's the nice thing about like recording all your workouts and stuff. Like you go back and look like all right, what did I lift at my actual gym? Okay, it was fifty pounds. I'm lifting a hundred pounds here and this is about the same I w what I would do, especially if I go to just so I don't screw up the numbers, I will find the weight that seems appropriate to what I'm I can do and I just mark it as the same. Just so especially if it's like a one off place. Like I don't want to all of a sudden like never be able to reach because I went to somewhere where I could I could do a cable bicep curl of two hundred pounds and then at my actual gym never am going to be able to do that and just screw it up that way. So I'd be like, all right, what do I normally do? What's my win? Like, all right, I know this is about what I normally have, whatever weights and then I just mark it as my standard gym weight. Just so it doesn't throw off the numbers is what is what I normally do. but yeah. I don't know why I I I get it. There's different like pulley systems or whatever that they have, but doesn't matter what the pulley system is. Like the the weight that it says on there should be the weight that you're Yes, exactly. I don't I don't get that. I think it's I think it's to make people feel good. It's like the Banana Republic, the store. Like they I so when I was fat, I could wear a large. Alex: I need the resistance to be the same. Yeah. Aaron: In Banana Republic. And I they do that just to like be like, I must be, you know, I'm maybe I'm losing a little bit of weight. I could wear a large Banana Republic. This is great. no, I just think they purposely do that to make people feel good because now I wear like a medium, and sometimes that's even a little too big. so nice try, Banana Republic. Yeah. yeah. anything weird as far as like Alex: co you're doing great. Good good for you, Banana Republic. I guess. Aaron: Like a lift when you're lifting any any any agitation in any of the any of the exercises that you're doing. Alex: No, and it's like one of those things where it's not like there's some times where I'll be lifting like it's really I'd say the preacher curl, which is like my favorite, so I'm not gonna stop doing it. Like I'll still have like a little bit of like a weird feeling here, but it's feels fine 'cause I let it rest for three days and then like it's back to back to good. Aaron: Do do you always warm up with like a light, whatever, before you go to get into it? Yeah, always always always warm it up first. Especially on preacher curls, because you get such like an extension that you want to like just really I I I did it this morning. So I had like I think I was using like fifteen. So just like just nice and slow. Just warm it up and then go into whatever your your standard working weight is. has has helped me with Alex: No, I probably should. Aaron: Not fit 'cause I used to feel it really bad in in my in my elbow. Actually both sides. So like golfers and tennis elbow. but I don't anymore. So that's great. you did ask me a question. what was it? Alex: Yeah, it w how much weight am I supposed to be gaining? Aaron: yes. How much weight that you're supposed to be gaining each week. And we're shooting for about a half a pound a week. And as of right now, so you started out at one sixty seven point two. Last week was one sixty eight. This is one sixty seven point six. I'm not gonna just like just because one week looks weird, be like, We gotta we gotta up everything. Everything's gotta be upped. and so we'll just we'll keep an eye on it. If we have to up the the calories, We'll do that, but for right now we'll we'll keep going. Because the other the other indicator too is if you are getting stronger on your lifts, that means you're building muscle. So your your muscle is is growing. Because at the same time, while you're I should have I think I have it somewhere. You're do you remember what your body fat percentage was at the beginning? So so what's probably happening is you're losing fat and you're probably gaining some muscle. So that's another Alex: twenty point four. Well, especially 'cause I'm not I think I don't know if once again we've done this. This is the fourth time we've done this. I'm also n pr not eating as much fat. Like that's usually the that's usually the one th that I don't hit. Aaron: The the hardest one to hit. Yeah. And so my Josh actually had texted me too. he's he's trying to lose weight and he's like, Is it better to be higher on carbs or higher on your fat? And I said, Higher on your carbs, just because carbs are you're going to burn that way more easily than than your fat. And even for me, as I'm doing like a bulk, my fats are still low. Because I want to be using carbs as my energy source, not trying to use like fat as an energy source. So I still keep my my fats low. so keep doing that. And if you're struggling with just hitting because I do too. Like I struggle because let me guess you eat a lot of chicken breast and lean ground beef. so it's probably hard you're I I read the literally the exact same issue. And so what I just peanut butter, man. If you like peanut butter or find something, some high fat content thing. Just a stick of butter, maybe just eat a stick of butter right before bed. Alex: Dude, have we ever talked about macaroni and cheese and like the amount of butter you're supposed to put into macaroni and cheese? And like how we put like one third the amount that you're supposed to growing up. God. Because it makes it really good? right, right, right, right, right. growing up, right. No, but we did it Katie made it like the right way a few because I usually make the mac and cheese she made the right way like a few months ago. I'm just like, my god, this is so good. Aaron: how delicious it is. dude, it's insane. You know why, right? Because fat fat's bad. Yeah. You got the touch, woman. You got the touch. How did you do that? Alex: It's like, my gosh. She's like I was like it's like I put I put a whole sti I put a half stick of butter in it. I'm like, okay. That that tracks. Delicious. Aaron: Yeah. That's also why the food in France is so good, because they put butter on everything and their butter is delicious, but it's like, yeah, butter's delicious and it makes things taste really good. yeah, that's that is yeah, I like I do like macaroni and cheese. It's delicious. I think is there anything else? Alex: Dude, so like if you think about sorry, I wanna a rant really quick for anyone who's listening. But so we would do one third the amount of butter and have fat-free milk in it. And we thought it was good at that time, and so like now it's like been blowing my mind with whole milk and a half stick of butter. We're just like, my god. and now I can't eat it. Now I can't eat it. I I mean that's not true. Applesauce. What? Did you I put I no applesauce? Taco sauce? Aaron: Yes. Did you did you put app Did you put applesauce in it? Did you put some applesauce? You didn't do that? You don't remember doing that as a kid? That was like a f they would yeah, they would put it was like a filler kind of thing. Uh-huh. I actually liked it. You probably don't. No well, I mean we eventually really Yeah, chili. Chili is chili's great. No, for we had this this time it was when I was really young. I just remember like we would add applesauce. I don't know why. Let let us know in the comments if that's normal anywhere else besides Placerville, California. Alex: Wait they'd put applesauce into it? Maybe I d I don't remember that. I just remember putting like Taco Bell sauce in or chili. Ha ha ha. What else would your what would your parents use to make food go further? my gosh. That's crazy. Applesauce? That's crazy. Yeah. I don't know why I keep asking it like a question. I believe you. It's just so crazy. Aaron: but yeah, that yeah, I I I distinctly remember Applesauce. We had applesauce with it. I don't know. I have no I I don't know if it was like a filler or what what it was. maybe it was just on the side and we just mixed it in. I don't remember. But I just remember like applesauce and macaroni and cheese. I haven't done it since. maybe it's delicious. I don't know. I'd probably have it bring back some memories like in Ratatouille if I did that, but ooh, take it back to when I was a child. but yeah, so Alex: Yeah. Whoever if anyone's looking to get their first Michelin star, put some applesauce into whatever Aaron eats next. And I I guess Erin would also have to become someone who gives out Michelin stars. A lot of things going on in that one. Aaron: Yeah. and the other thing too, it couldn't be craft macaroni and cheese because we had the whatever off brand Alex: The yeah, the Kirkland signature like, did Costco have like a brand? Aaron: Yeah. I'm sure that it wasn't I don't think I don't know if Kirkland was the brand at the time. It was not I remember going to a friend's house who had craft macaroni and cheese. I like, man, these people got money. Kraft macaroni and cheese is gonna be the real good one. Although it's probably all made in the same whatever. Alex: It was in a blue box though, but like not the same color blue. Yeah, I mean like s saving that ten cents a box made a huge difference. Aaron: Yeah. But yeah, dude. I think things are going good. We'll keep on keep on keeping on. Keep doing what you're doing. Stick to your stuff. Keep being unsexy. should be good. Alex: Keep up keep keep being unsexy. All right, awesome. Sweet. All right. Thanks everybody for listening. We will chat with you all next week. Go be unsexy, everybody. Pa-chiao.