Elisabeth Hasselbeck's Post-Baby Makeover
Her 7-Week Program
FITNESS: You're in amazing shape after a seven-week program. What was the most surprising part?
EH: Working with Pat was a hate-to-love relationship. I had done the same workout for years -- I was fixated on getting in my six-mile run every day. When he told me he was changing my routine, I freaked out. I e-mailed him and said, "If you don't let me do it my way, I'm going to go on 'sneaky runs.' And he e-mailed me back, like a drill sergeant on the first day of boot camp, and knocked down every preconception I had about fitness. He told me this program was about working from the inside out, that it was quality of movement, not quantity. He said I had an exercise-dependency issue and that we were going to change that! I was resistant at first.
FITNESS: Exercise dependency?
EH: I am an overscheduled mom. I would think about that six-mile run every day with fear. More than looking forward to it, I dreaded not fitting it in. I used to hate my days off. I'd feel guilty, like I was lazy for not doing anything. I'm finally learning to enjoy exercise because of how it makes me feel, not because I'm afraid of how I'll feel if I miss it.
FITNESS: So you did a lot of cardio. What did you think of the program's weight-training element?
EH: I was worried that I'd bulk up. But Pat designed a routine that mixes cardio, core work, and weight training every other day, in a way that's made me really strong. My runs are broken down into fewer miles, with a long run on Saturday. It used to be that when I'd go for a run, I'd feel it in every bone in my body. That pain is gone.
FITNESS: You also worked with a nutritionist.
EH: My choices are limited right now. I have celiac disease -- which means I'm allergic to gluten, the protein in barley, wheat, and rye -- and I'm breastfeeding. I stuck to about 2,000 calories a day and e-mailed my nutritionist, Sydney Foster, a log of what I was eating. Breakfast was usually an egg-and-four-egg-whites omelet with spinach, a bowl of grapes or an apple, and a Think Thin or BioGenesis bar. At work, I'd snack on a small bag of almonds and have another bar, then eat tuna, salad, and fruit for lunch. For dinner, I love having meat: either steak or ground turkey that I throw in a pan and cook with veggies, then serve in a corn tortilla.
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