I woke up today at a weight of 172.8 which is the lowest I think I have been since high school and feeling really happy about how things are going. Just goes to show this lifestyle works if you follow it. Today was legs day so my carbs are a little higher but here it goes.

Breakfast(50c/13f/45p):
For breakfast I had an omelet with 1 cups of spinach, 80g of brown mushrooms, 1 slice of thin swiss cheese, 5 egg whites and topped with 34g of Simply Heinz Ketchup. Once I finished that I moved on to the morning carbs, yes I eat one thing at a time I’m weird like that. My morning carbs were 3 servings of puffed kamut and 3 cup of unsweetened vanilla almond milk. To get a little more flavor out of it I added some Walden’s Farms chocolate syrup and some pancake syrup. If you haven’t tried Walden’s farms you should its zero calorie and sugar free. I recorded me making these meals and will be editing tonight or tomorrow. The macros for this meal were 50c/13f/45p. The omelet alone was 18c/5f/33p and the puffed kamut was 33c/8f/12p. This was a great meal to eat before the gym because the volume from the kamut kept me full for a while and none it really sat heavy in my stomach.

Post workout(34c/6f/51p):
After the gym I had one scoop of MTS Chocolate, one scoop of Cellucor Cookies and Cream, and 40g of prunes. I know I’m 28 what am I doing eating prune like an old person? Shut up I like them and they help with digesting the higher protein diet. Macros here were 34c/6f/51p.

Mid Morning(22c/2f/35p):
Once I got home from the gym around 11:30 I made up a salad. I know you think I make a lot of salad but I love the volume and I enjoy veggies. For this salad I used 2 cups of spinach as the base, added 44g of green peas not sweet, 1 4oz can of Starkist tuna in water, 200g of spaghetti squash, and 28g of fat free cheddar. I was going to make this a “tuna noodle casserole” but was heading to the mall so I decided to just throw it in a bowel and eat it. I’ll make up the casserole this week and shoot the video for it. The macros for the salad were 22c/2f/35p and it was a huge salad.

Lunch (25c/7f/26p):
Once I got back from the mall I made up another salad with 2 cups of butter lettuce, 4oz of ground venison, 30g of sauerkraut, and 85g of broccoli. I picked up the venison at Marx Food in Seattle. You can check them out at http://marxsfoods.com. They have a huge selection of exotic meats and other items. This is also where I got some of my mushroom varieties. A little later I had an 80g frozen banana.

Dinner (37c/9f/33p):
For dinner I made a pita pizza that is similar to the one pictured but I used different mushrooms and was so hungry and distracted cleaning that I forgot to take a picture. For the crust I used Jasmine Bakery whole wheat pita which is one of the few that a serving is actually the whole pita. I topped it with 60g of my slow cooked pork tenderloin, 25g rehydrated(about 8g dried) candy cap mushrooms that I also got at Marx and they have a great maple flavor to them from the drying process, 32g of Contadina pizza sauce, and 2% Mexican cheese and threw it in the toast for about 5-10 minute. Once I pulled it out I topped it with some scorpion chili flakes for some burn. The macros for the pizza were 37c/9f/33p. I also had a skinny cow chocolate ganache cone. I look forward to these all week. The macros on the skinny cow were 28c/5f/4p.

Night snack (22c/7f/34p):
I am making another cake and topping it with my raspberry whipped cream cheese and vanilla maple Arctic Zero. For the cake it is 1tsp baking powder, Cellucor strawberry, 1.5tsp xanthum gum, 46g egg whites which is one egg, and water to thin. The macros are 8c/2f/30p. For the topping I mix Philadelphia Whipped Cream Cheese and Polaner Sugar Free Raspberry preserves with added fiber. Then I microwave the Arctic Zero for about 10 seconds to soften it up and put 70g on top of the cake and watch it melt a bit. The macros for the toppings are 14c/5f/4p. I’ll be making this shortly so I’ll add the picture up shortly.

As always thanks for checking out my blog and keep coming back. If you have any questions, comments or requests let me know in the comments or email me at joe@cookingtofit.com. Tomorrow I am going to try a Primanti Brothers style sandwich for lunch and pretty excited about it.