My Tuna “noodle” casserole and day of eating

Well to start off I would like to say that turning the cook forward yesterday made for a slow Monday morning. Its mornings like this that makes me happy that I handle my meal planning the night before and have my meals ready to go for the next day. Last night I recorded me making the tuna casserole that I have in this post and will get that posted in the next day or two to YouTube. I may just wait to get my new editing machine before I work on any more videos. Lets get into the fun stuff now the eating!

Breakfast(68c/8f/45p):
For breakfast I was back to a pretty standard meal for me with the cheese being the one thing that changes every so often depending on what flavors I’m craving, what macros I need to hit and of coarse most importantly what I have in the fridge. This morning I had an egg white scramble with 100g of mushrooms, 43g of spinach, and one serving on fat free cream cheese. I cooked up the mushrooms to get them soft then added the spinach and the cream cheese at the same time so that the spinach would absorb some of the flavors from the cheese. Then once the spinach was wilted I added 1.5cups of Egg Whites International. This was the first time that I tried them and once I figured out the pump and the slightly different macros everything was good and they cooked up just fine and I have 2 gallons on deck as Chris Jones would say. Once the eggs were cooked up I added 34g of Heinz Ketchup. Once I finished eating that I moved on to getting the carbs in. I like to mix up the Fiber One Bran and Fiber One Chocolate squares then add 2cups of Silk either their unsweetened vanilla or one of my new favorite things their almond coconut blend. This morning it was the blend with some WF choco for some additional flavor. I try to stick to either the Fiber One, MyOatmeal, or Puffed Kamut for morning when I lift. For some reason the way that they sit in my stomach allows me to push through better in my workout. I have a pancake recipe I got from the Macro Magic group on FaceBook, join if you haven’t already, that was is a great recipe but sat like a brick on legs day so I now just eat them on rest days.

Pre/Post Workout(7c/8f/50p):
Before I left the house I took my One a Day, 2 fish oil, and 2 CLA. On the way in I had my pre-workout shake of 5g MP creatine and 1 scoop Cellucor C4. Pushed out a beast of a push/pull day and then had 2 scoops of Cellucor Whey, one Cinnamon Swirl and one Whipped Vanilla. I usually have my prunes or other dried fruit after my lift but I forgot to grab it as I was leaving the house, that’s what I get for getting everything ready but my supplements yesterday.

Mid-Morning(12c/10f/31p):
As soon as I got to work I was ready to eat! I pulled out the tuna “noodle” casserole I made last night. I started making this a couple weeks ago and it has quickly become one of my favorites. Why? Its easy, tastes great, and reminds me of when I was a kid. All you need is a small ramekin or casserole dish, One egg, a can of tuna, 43g of peas, 200 grams of spaghetti squash, and cheese for on top. I mix everything but the cheese in a bowl while I preheat my oven to 375. Once I get it all mixed up good I put it in the ramekin and place the cheese onto and stick it in the oven for 15-20 minutes for the cheese to melt and the egg to cook a bit. I make this the night before and just toss it in the microwave when I get to work for 1.5 minutes and its GAF! One tip would be to make sure your squash is fairly dry or you will get a decent amount of water left. I also had 2 cups of lettuce on the side.

Lunch(12c/10f/31p):
I had meeting this morning so my lunch got pushed back a bit but I was able to get my salad in and feel full for a bit. Todays salad was 85g of butter lettuce, 5oz of 93/7 ground turkey, 113g of Nasoya shirataki noodles, and 100g of spaghetti squash. To top this off I hit it with some WF creamy bacon dressing and a little Bragg’s Aminos.

Dinner(33c/9f/30p):
I had an early hockey game today so I had to eat at work. I made an English muffin pizza with 1 whole wheat Orowheat muffin, 32g of Contadina, 25g of Morel mushrooms, and 50g of pork loin.

Dessert(38c/7f/34p):
After a big win at hockey I was starving by the time I got home. I made up for missing my prunes by adding some dried papaya from nuts.com to my cake batter before I cooked it up. This was a great idea! As I would hit a piece of the papaya it was like a little piece of heaven. On top of the cake I put 74g of Arctic Zero Chocolate and some Walden’s Farm choco. The cake was pretty standard with Cellucor Strawberry, 1.5tsp Xanthum Gum, 1tsp baking powder, one egg, 30g of nuts.com papaya and some water to thin out the batter a bit. Put it in the microwave for 2.5 minutes and enjoyed!

Thanks for reading and I hope this inspires you to get cooking to fit! Check out the facebook page at https://www.facebook.com/cookingtofit where you can leave me suggestions and feedback which you can also do below. Also subscribe to the YouTube Channel at https://www.youtube.com/channel/UCLOzlbJ9SV6pm647SL3gszw and let me know what you would like to see. Again there will be some more activity on the channel in the up coming weeks! HAPPY MONDAY!

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