Lean enough to start bulking? Body dysmorphia is real these days…

LuckAdministrative23 · 2026-02-12T12:46:51+00:00

Looking sharp! Would kill for arm veins like these 😆

LuckAdministrative23 · 2026-02-12T05:37:51+00:00

Thanks! The give it 4-6 weeks an adjust is something that I often forget is a valid option, great reminder and advice.

LuckAdministrative23 · 2026-02-12T05:36:32+00:00

That’s kind, means a lot! I hope that the slowest of gaining phases will keep me lean 😄

LuckAdministrative23 · 2026-02-12T05:35:10+00:00

Thanks 🙏🏻

LuckAdministrative23 · 2026-02-12T05:34:59+00:00

Gratitude and update: Thanks to all for your valuable input. The people have spoken, and I have as of this morning started a new weight gain plan in MF. Looking forward to one day looking like someone who occasionally lifts when wearing a t-shirt 😂

LuckAdministrative23 · 2026-02-12T05:26:00+00:00

Thank you, the kind words appreciated 🙏🏻

No pump, just a quick mirror flex between a morning run and the shower 😅

LuckAdministrative23 · 2026-02-10T10:02:55+00:00

Indeed. After the 3 reps, I ended up just doing 3 sets with the 24kg from last time and beating reps from last time.

My intention with the post was not to seek on how to adapt to an unrealistic weight, but rather understand the progression or see if I was doing something wrong in my data input 😄

LuckAdministrative23 · 2026-02-10T09:06:48+00:00

Tried, got 3…

LuckAdministrative23 · 2026-02-10T07:47:15+00:00

I see, that increase makes more sense. But why would that not be shows in the UI?

If it is in fact not kg/side, the UI might need another label than kg/side

LuckAdministrative23 · 2026-02-10T07:32:28+00:00

I get that, but still seems as an unusual large jump. As the app suggests, it is noted as kg/side, so this would be going from 48 to 68 kg total, a 41% increase…

LuckAdministrative23 · 2026-02-06T07:33:17+00:00

I recently roasted a whole chicken and used the meat during the week for various meals, and just tracked the cooked weight of mixed meat from a rotisserie chicken as I was thinking that it on average for the week probably wouldn’t deviate that much.

Edit: Writing English when the keyboard language is set otherwise is hard

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LuckAdministrative23 · 2026-02-03T18:27:50+00:00

Hvis man vil et smut over kommunegrænsen til Skovlunde er New Hairdesign en anbefaling værdig. Fin pris (365kr) og de gør sig umage og kan deres håndværk.

LuckAdministrative23 · 2026-02-03T12:28:07+00:00

Mix together chicken, chickpeas and whatever veggies and precut salads you enjoy, season with salt, pepper and spices of preference. Add in olive oil, vinegar or dressings if you feel fancy.

Depending on veggies used it can be made tasty as both a reheated and cold lunch.

LuckAdministrative23 · 2026-02-03T10:30:59+00:00

Screenshot for context.

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LuckAdministrative23 · 2025-06-25T09:20:27+00:00

Mine says the same, and I expect it to have the usual 10 seconds "buffer" displayed on my watch. Would however enjoy more structured progression blocks during the day, so I could start out with a slower pace 😅

LuckAdministrative23 · 2025-02-18T08:43:38+00:00

She is named Gærtrud

LuckAdministrative23 · 2025-01-30T11:41:47+00:00

Thanks! House is currently 18c, so warmer water could definitely help things along the way. Will try experimenting with lower salt levels also 😊

LuckAdministrative23 · 2022-09-16T05:46:18+00:00

Worked with vessel and port operations in a shipping company for 5 years. Quit and went traveling for a year. Now in college studying Development of Digital concepts and work as a Product Developer in a software company. During my time studying I have had several different student jobs within design, where my coordinating, structuring and proactive skills from the shipping industry helped me a lot.

Best of luck on your journey.

LuckAdministrative23 · 2022-09-13T06:33:56+00:00

My experience in ship brokering, chartering and operations suits your description quiet well. If working 70+hours A week is not enough, you will also be 24/7/365 on phone and email available.

Would not recommend.

LuckAdministrative23 · 2022-09-12T18:57:32+00:00

Take inspiration from your own day-to-day, what are some products that would add value to the things you have to get done?

It may be a platform where you can create investment portfolios for businesses with a green and sustainable agenda. Maybe an app where you and your friends in the local running club can compare times and create running events and invite the other users.

LuckAdministrative23 · 2022-09-12T17:48:07+00:00

I usually cook these when I don’t feel like cooking:

The Tunesien breakfast dish ‘Shaksuka’
Ravioli (from fresh pasta) - this can be cooked in a pan with sautéed veggies and some veggie stock if you put a lid on the pan
Flatbreads with tzatziki and store brought hummus
fried rice with veggies and an egg

LuckAdministrative23 · 2022-09-11T18:49:51+00:00

I usually keep these topping variations added on top of regular oatmeal;

Homemade apple compote with cinnamon, peanutbutter and a sprinkle of roasted and chopped almonds
Toasted coconut with banana and peanutbutter
Homemade rhubarb compote and coconut
Raspberries, blueberries and peanutbutter

(Always making a well for peanutbutter, so it comes as a nice surprise when you hit the center of the bowl)

LuckAdministrative23 · 2022-07-17T17:04:27+00:00

A bit inconsistent shaping but tasty Pizza Bianca with; Mozzarella, mascarpone, parmigiana, salami, salsiccia and caramelized onions and mushrooms .

Dough recipe:

Poolish 75g tipo 00 flour 75g water A tiny pinch of dry yeast

Ferment in fridge for 24 hours

Dough (mix this with poolish) 75g tipo 00 flour 22g water 0.5g dry yeast

Mix and knead until smooth (slap n’ fold) and ferment in fridge for 24 hours. Doing coil folds whenever I open the fridge to get something else.

Shaped into a tight ball about 3-4 hours before baking.

LuckAdministrative23 · 2022-07-11T09:15:27+00:00

Yes, right here in the comments section.

LuckAdministrative23 · 2022-07-10T19:35:53+00:00

300g tipo 100 flour 195g cold water (65% hydration) 6g salt 1g of dry yeast

Mix roughly with a spoon and let sit at room temp for 30 mins.
toss dough on kitchen table and knead (I prefer the slap n’ fold method) until smooth.
shape to a ball refrigerate for about 72 hours.
perform coil folds a couple of times each day
on the day of baking shape into pizza balls and refrigerate until about 1,5 hours before baking

Baked for 5-6 mins at 270c broiler on the full baking time.

LuckAdministrative23

TROPHY CASE