Hey guys and gals. It Saturday and I am getting caught up on some videos. This one didn’t really need a voice over so I was able to work on it while I was watching the Penguins game. I posted earlier about my trip to Sur La Table and World Market and here is the video of everything that I picked up. Check it out and let me know what you think, other than the audio is kind of crappy.
Waffle Success! New Kitchen Gadgets and New Meals
Hey guys and gals! So this week has been pretty crazy at work so I have been a bit quiet here and haven’t had time to edit any videos but I do have a shopping with and I will have a cooking with com in up soon. I did end up working from home yesterday because of the craziness and on my lunch I decided to get out of the house for a bit and went to a couple of stores. I started off at World Market where I picked up some sweets and some spices. I originally just went for some cookie called Pizzelle that someone on the IIFYM Facebook group recommended. I ended up picking up a lot more. I will show this all in the upcoming video but I wanted to talk about the Latin spice rub and that I used on some chicken today and it was GAF! I also picked up some chocolate chip coconut scone mix that took maybe 20 minutes to make and 15 of that was cooking time I’ll let yinz know how they are tomorrow when I have them for breakfast. After World Market I stopped at Sur La Table which is a kitchenware store. I picked up a Viante intellesteam and so far I am really happy with it. I have only had steamed chicken and I was excited about the new purchase so I also steamed some 94/6 ground beef for dinner tonight. Both came out awesome. I steamed tomorrows morning snack of chicken with tandoori seasoning, lunch which is some steamed MahiMahi, and dinner is Dover Sole. Check out the pictures below for some of this.
I also succeeded in making a waffle batter. They came out awesome and the volume of the meal was great! Here is the recipe:
1/2cup Unsweetened Almond Milk
1 Scoop Cellucor Cinnamon Swirl Whey
65g of Banana
3tsp baking powder
3 Eggs
92g Egg Whites
4tbsp Coconut Flour
14g PBLean custom from Myoatmeal.com
Whip the egg whites till a peaking a bit, add the rest of the ingredients and continue to mix. Heat a waffle iron and cook on medium heat. This make about 5-6 waffles which is one serving. The macros are 41c/28f/63p. I am going to work on reducing the fat by trying to pull some of the eggs out as they add 15g and also you can reduce it by pulling out the PBlean that added 6g, or use a different type of flour. I added pictures below.
Thanks for checking out the post guys and be on the lookout for videos of all the goodies I bought and upcoming waffle and cannoli videos.
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- Here are the scones that I bought with the macros in the picture.
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- Here is what the scone packaging looks like.
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- Here is the new steamer
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- I picked up a stick blended and matching mini food processor.
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- Picked up a sandwich maker and will have a sandwich recipe post coming up.
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- Ingredients for the waffles.
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- Here are the final whipped egg ehites
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- Here is the waffler batter about to go on the iron.
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- Here is the first waffle. Turns out I needed more batter
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- Now we are talking!
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- Here is the full stack of waffles, One serving!
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- About to munch!
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- After a couple of bites.
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- Cooking up my beef and mushrooms for dinner,
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- The mushrooms finished first and were gone before the beef was. Egg whites on the side.
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- Here is the steamed beef. Actually tasted really good an moist.
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- Here is tomorrows lunch. A little MahiMahi on spaghetti squash, peas, fat free mozzarella, and pizza sauce.
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- Tandoori steamed chicken, shirataki noodles, spaghetti squash, and butter lettuce.
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- Nothing to do with this post, but the cake that I had today. Ill post some of my day of eating stuff tomorrow.
Day of eating and new video
Hey guys and gals! Here is another day of eating post. I also post the video for my Pittsburgh Sandwich. My carbs are a little higher today because it is a leg day and my coach has me increasing my carbs on leg days instead of reefed days. I actually like this better. Todays goals are 220c/55f/230p.
Heres the video:
Breakfast(55c/17f/47p):
This morning was a little rough after my two hockey games being a little late and the league was running behind so I didn’t get home till after 11pm and was up at my normal 5:30am. I started breakfast by cooking up 70g of mushrooms then tossing in some spinach. Once the spinach was a little wilted and the mushrooms were soft I added 224g of egg whites international egg whites. As the omelet was cooking I started to assemble my puffed kamut. I put 3 serving which is 45g in a huge bowl and topped it with some Walden’s Farm Caramel syrup, couple of grinds of sea salt and some Walden’s Farm pancake syrup. I added 3 cups of Unsweetened Vanilla Almond Milk then topped the whole thing with 20g of chocolate whipped topping. Very filling and GAF!
Spinach and mushroom omelet and salted caramel puffed kaumt.
Pre/Post workout(34c/8f/51p):
On my way to the gym I took a One a Day MV, 2 fish oil soft gels, 5g of creatine and one scoop of Cellucor C4. Hammered out a leg workout that was tough with my legs still being pretty tired out from hockey the night before and running on shorter than normal sleep. After the workout I had 40g of prunes, 1 scoop of MTS vanilla and one scoop of Cellucor Cinnamon Swirl.
Mid-Morning(32c/4f/31p):
Once I got to work I had my second meal. I had a salad with 85g of butter lettuce, 100g of spaghetti squash, 200g of coleslaw, 28g of fat free cheese, and 124g of Gifiltte Fish. I prefer the taste of the Gefiltte fish over that of the Whitefish and Pike. This salad had no dressing and I enjoyed getting the flavors of everything without it being masked by the dressing. I did get a box from vitacost.com yesterday and picked up some Walden’s Farm Sweet Onion dressing that I tasted and it was definitely a keeper. I’ll go over everything that I got from them in a video soon.
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- Mid-Morning meal.
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- Top view of the salad.
Lunch(15c/6f/34p):
For lunch I had a salad with pork, sauerkraut, coleslaw, butter lettuce, broccoli and Miracle Noodle rice. I used some Braggs as the dressing. Things were crazy at work so I didn’t get a picture of this but is came out great and I liked the “rice” I will definitely be getting more of it.
Dinner(36c/4f/30p):
Dinner was kind of a homemade pizza pocket. I took two slices of oat Mountain Bread and on one put 63g of Pizza sauce, 28g of fat free mozzarella, 50g of pork and 50g of mushrooms then placed the other slice of Mountain Bread on top and toasted it. Used a little scorpion chili as I was eating it. This was a winner.
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- Mountain Bread Pizza sandwich.
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- Pizza after the first bite.
Dessert(48/10f/37p):
I have been craving caramel popcorn the past couple days since I picked up a candle the smells like it. I haven’t been able to stand pop corn since living with my ex and should would burn it constantly. I found some pretty macro friendly caramel microwave popcorn from Orville Redenbacker. 1 cup was 9c/3f/0p. To go with my popcorn I made my Pronnolis. I used chocolate protein this time to make the filling and it came out awesome. I didn’t get a picture of them but below is the rest of the fluff and the popcorn. In all it was a winning meat day.
Caramel popcorn in chocolate fluff.
Omelet and Pizza
Hey guys this is just going to be a short post I have had a pretty rough day at work but wanted to at least get a post up for today. If things slow down I am planning on posting up a quick intro to myself and what I have come from and where my goals are.
For breakfast I had an omelet with some spinach, mushrooms and ricotta cheese. Topped it with some Heinz ketchup and devoured it. Moved on to the combo of Fiber One Bran and Honey squares. Below is a picture of the omelet. Mid morning I had 2 cups of lettuce and my tuna casserole. Lunch was the same as yesterday with the chicken stir fry with mushrooms and Shirataki noodles. One the side I had a salad with spinach, coleslaw and sauerkraut. Dinner was a flatbread pizza with mushrooms and pork on Mountain Bread Corn which was awesome and pictured below. I’m going to make a cake shortly and will get that posted up but need to get my hockey stuff ready for the playoffs tonight.
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- Spinach, Mushroom, and Ricotta Omelet
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- Mountain Bread Corn, Black trumpet mushrooms, and pork pizza.
Lunch
For lunch I wanted something different. I usually would have just had this all in a salad but decided that I would go a different way with the noodles and chicken. I put some shiritaki noodles and chicken in a bowl with some Bragg’s liquid amino. The shiritaki noodles really soaked up the flavor of the Bragg’s and so did the chicken. I added 100g of mushrooms to it while in the pan and they softened up nicely and I really enjoyed this. I also on the side had 2 cups of spinach, 100g of the coleslaw I made last week for the Primanti sandwich, and 60g of sauerkraut. With the sauerkraut and coleslaw I didn’t need to do anything else to the salad. The macros for the whole meal were 18c/2f/32p and had plenty there to keep me full for a while.
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- Sautéed some chicken, shiritaki noodles, and some mushrooms in some Bragg’s liquid amino,
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- Chicken and noodles and mushrooms.
Failed Waffles
I decided to try to make some waffles this morning. I have never tired before and bought a waffle maker yesterday so I was pumped for this! Turns out that my batter was not right for waffles, but the flavor was there and I think it would have been great for pancakes. First I set the waffle make at level 3 which is what the direction recommended. I ended up pouring way to much batter in and a lot of it ran out the side. Also turned out that this was way to long and it burnt the whole thing. Once I got it all cleaned up I turned the waffle iron down to level 2 and gave it another go with much less batter. While it didn’t burn it to a crisp like last time it was still having issues over cooking as you can see in the pictures below. I ended up turning it all the way down to 1 and this seemed to be the sweet spot for not over cooking. Once issue I has was that the bottom right quarter kept sticking to the iron and was struggling to get it off. The last waffle actually came out ok still didn’t have to much thickness but tasted great. I used very little batter and poured most of it on the left side of the iron as that seemed to be the area that didn’t stick. and as you can see in the pictures the one on top looks like a real waffle. This was still a filling attempt as I did get a big plate of what ever you want to call these. I’m not giving up on this because I feel the flavor is there just need to find out how to get some volume on these. My egg whites are starting to get a liquidy texture to them so it could have had something to do with it, or maybe some additional coconut flour which was pretty old so not to confident in it. Heres what I put in the batter:
65g banana
1tbsp baking powder
1/2cup Unsweetened Almond Milk
7g MyOatmeal PBlean
1 scoop Cellucor Cinnamon Swirl whey
184g egg whites
3tsp coconut flour
cinnamon, nutmeg and Splenda
The macros for the entire batter is 35c/9f/52p and with the topping its 42c/14f/53p. Going to play around with it a bit. Once I have this figured out a bit I’ll record a video.
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- Here is the mixed waffle batter.
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- Waffle stuck to the iron.
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- Starting to get it a bit.
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- Saving the best for last. Not so much thickness but tasted good and they weren’t rubbery.
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- Even though I ate a bunch of burnt crisps what I was able to get on the plate was still a decent amount.
Tuna Casserole Video!
Finally starting to make some progress on the videos! I got the Tuna Casserole video posted today. It turns out the microphone I got does’t work with my new iMac so I am going to have to go pick up a new one tomorrow to do some of the voice over work for the rest of the ones I have prepared. Let me know what you think and how you like the recipe!
Holy Cannoli!
I was inspired by yesterdays pork pastries to try some cannolis. Needless to say these came out amazing! This was my first time making protein fluff or cannolis. The macros for the entire dish was 39c/7f/37p. You can also cut some of that out by not using the topping which is 7c/5f/1p. Also you can try something other than milk for the liquid in the fluff.
How did I make it?
Protein Fluff:
In a standing mixer combined 1 scoop of Cellucor Vanilla whey, 1.5tsp Xanthum gum, and one cup of skim milk. Blend to desired fluffiness.
For the shells:
Cut the Mountain Bread to the desired lengths and roll around your finger. I am still trying to find better ways to roll. Apply some water to the last corner to help it stick and keep the roll together. Heat in pan till crispy. Store in fridge till ready to fill.
Putting it all together:
Using a piping bag load the fluff into the bag and slowly pipe the filling while pulling out the tip slowly as it fills. Turn the cannoli around and do the say to get a full fill. Repeat for each shell. Mix the Whipped Cream Cheese and Preserves and spread on top. Thats all there is to it all thats left is to enjoy! I will be experimenting with different flavor filling and might add a little Splenda to the fluff for a bit more sweetness. One of the advantages of this was there was still a TON of fluff left so even though the cannolis alone were filling I still had a treat left after and poured a little pancake syrup in the fluff and now I am stuffed! Let me know if you guys give it a try and any recommendations. Also I am uploading my tuna casserole video now so go check that out, and subscribe to the channel so you’ll know before your read it here that I have posted new videos! Enjoy the food and the rest of your weekend!
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- Protein fluff for the filling. 1 scoop of Cellucor Vanilla, 1.5tsp of Xanthum gum, and 1 cup of milk.
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- Piped the fluff into the cannolis. The shell was made of Mountain Bread.
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- I then mixed 17g of raspberry preserves and 22g of whipped cream cheese to make the topping.
Pi Day? Should be Tri Day!
Actually today was chest and back but I hit tri’s with chest so counting it!
How’s it going guys? Today was a pretty standard meal day up until dinner and dessert when I stepped out of the box a bit. For dinner I changed the pizza game up a bit with this new Mountain Bread wraps that I found. I decided that I would try some pastries with the toppings that I was going to do a pizza with. What did I discover?
- I need to work on my wrapping ability
- I should have cut the pastry squares differently
- Mountain Bread is awesome!
So as I work on my wrapping of these I am going to hold off on making a video about making them for now but I promise I will keep trying. The macros for the dish wasn’t bad at all and ended up leaving me extra room for more fun stuff for dessert. The macros are 21c/12f/34p. The fats can be reduced by using egg whites, fat free cheese and a leaner meat. I plan on trying this with some other fillings as well maybe even go a little Asian or Mexican with it to get some different flavor profiles. Let me know what you guys think and what your thoughts on some fillings could be. Thinking also of rolling some up and making some fluff and piping it inside as a “pronoli” or protein cannoli! In all I have big plans for the Mountain Bread. End this rant!
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- Cooking up some dinner.
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- Mountain Bread Oat filled with pork, cheese, and mushrooms, a side one egg omelet, and some marinara for dipping.
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- Inside puffs. These were great!
Only using one of the wraps gave me an additional 14 carbs to play with for dessert and I had some options that included crumbles of chocolate chip cookies which might be in the cards for tomorrow, Hershey’s cookies and cream cereal, Fiber One Cereal for that extra fiber, fruit, or what I ended up going with was Reese’s puffs! I have been afraid to go to some of the sugary cereals because I tend to start to crave them but I figure the way that my weight has been going I can keep strong and that is what I am doing! I hit 171.8 yesterday which is again a new low! So I used my standard cake recipe, topped it with some Chocolate syrup and Chocolate Arctic Zero then topped that with the Reese’s puffs. I was in heaven! Macros are 24c/10f/36p.
Strawberry protein cake with chocolate Arctic Zero, Walden’s Frams chocolate, and Reese’s puffs.
Maybe instead of tri day I’ll call it try day because of the different foods I tried today. The weekend is tomorrow and I plan on posting up 3-4 videos including the tuna casserole and a pizza recipe. Watch for some crazy stuff coming up!
Thanks guys and gals for checking this out and don’t forget to subscribe to the YouTube channel for some great upcoming content. Hit me up on twitter, Facebook and instagram @cookingtofit. Have a great weekend!
Pumpkin Pancakes, Miso Eggplant, and a Cake
Today I started off the morning with some pumpkin pie pancakes. To top them off I made a mix of Fage 0 Greek yogurt, orange marmalade, and some whipped and fat free cream cheese. I then used some Walden’s Farm’s pancake syrup to top it all off. I have been using this recipe for a a couple of weeks now and found that I can only eat them on rest days because of how they sit in my stomach they screw with me during my lifting. The macros are 47c/5f/52p for just the pancakes and for everything its 61c/10f/69p. Heres the recipe:
Pancakes:
1 Scoop Cellucor Cinnamon Swirl Whey
1 cup Pumpkin
1/2 cup Unsweetened Almond Milk
1tsp Baking powder
1/4 cup Whole Wheat Flour
4 egg whites
Combined everything in a bowl and whisk till combined. Heat a pan on medium high heat and cook for 2-3 minutes each side. Continue till out of batter.
Topping:
1 tbsp Polaner Sugar Free Preserves
1/2 cup Fage 0% Greek Yogurt
2 tbsp Whipped Cream Cheese
28g Fat Free Cream Cheese
Mix in a small bowl and put on pancakes.
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- One on the plate one in the pan.
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- Pancakes with the topping between each.
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- Time to munch on some cakes!
it was my brothers birthday on the 2nd and we went to a Japanese restaurant for some sushi and they had nasu dengaku which is Japanese eggplant with miso glaze. I only had some sushi and sashimi and was craving this dish. I held off eating it because I am on my cut right now and couldn’t get any idea of the macros. I found miso last night at the grocery store and the macros weren’t bad for a tablespoon it was 3c/1f/2p and I knew it would need thinned out a bit. I decided to give it a try for lunch. I ended up just guessing on the amount of water to add and i ended up making it a bit too thin. I then cut up 100g of eggplant into thin slices and spread the glaze on top and poked it with a fork to get the flavor throughout. I turned on my broiler and let them sit under it for 10 minutes. When I pulled it out they were nice and soft and the flavor was there. I think there are still a few tweaks here but wanted to at least get this out there and show you guys the pictures. If you have any thoughts on improving it let me know!
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- The eggplant soaking in the miso glaze.
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- The eggplant final product.
Finally I finished the day with a cake and topped it with chocolate whipped topping and it was GAF!
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- Just the cake.
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- How its supposed to look and it was delicious!
Thanks for checking it out guys. Don’t forgot to check out the other post and the videos that I posted up today and subscribe to the YouTube channel.
Cooking to fit 