Hey Stranger! Miso Glazed Sea Bass

So I know I have been pretty much not on here lately. I have been busy at work and by the time I get home I am just ready to eat, hit cardio and go to bed. I am going to start trying to get back on here again starting with this post!

Tonight for dinner I made miso glazed sea bass. I picked up a 6oz filet of sea bass from my local Asian market Uwajimaya and soaked it in a mix of miso and water overnight. I stuck some broccolini in my steamer for 20 minutes and while that was cooking up placed a pan over medium heat and placed the bass and the rest of the marinade in the pan. As the marinade was reducing down I spooned it on to the bass until it was almost gone. While that was happening I also preheated my oven to 350 and cooked the bass in there for the last 10 minutes. At this point the steamer was done and so was the bass. I pulled out my new chopsticks, inspired by Kai Greene in Generation Iron, and devoured this because it was the best piece of fish I have ever cooked! Give it a try and let me know what you think! Its great for macros with 6c/4f/36p.

Stay tuned for daily posts and a day of eating video coming up!

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Mongolian BBQ at Home

Went to Mongolian BBQ last night for dinner with the family and brought my scale with me to weight out every veggie and piece of meat to stay on my macros. Decided to make my own version at home. 100g mushrooms, 113g zucchini, 85g bean sprouts, 40g chopped onions, 1 jalepeno, 85g spinach, 112g chicken breast. Added some random seasoning including curry powder, ginger, garlic, cumin, smoked paprika, and onion powder. Topped it with a little mustard. Filling and tasty.
Homemade BBQ

Peanut Butter and Cinnamon Mashed Purple Potato

Getting back on track and sticking to my macros! Meals like this make it a little easier to crush the cravings. 85g mashed Okinawa sweet potato, cinnamon to taste, 10g of peanut butter, and one packet of sweet and low. Came out awesome and helped get rid of my craving for peanut butter. 22c/5f/3p.
Mashed Purple Potatoes

Getting caught back up! Stopping my cheating

So now that I am getting caught back up after a crazy week at work my cut ended on Monday! I was stress bingeing towards the end and the last couple days. I am going to start to get back on here a bit more to try to control any urges and also to hold my self accountable. I have also hung a picture of CT Fletcher on my pantry door to keep me out and get back to hitting my macros. Hoping that I didn’t do too much damage after all the hard work that I put in but I feel good. I know that I have the ability to lean out and undo what ever I have done the last 3 days. Just need to get my head back in the game and put back in the work! Going to be honest with my coach and tell him straight up.

Because of the cheating I have been eating very bro today had Broast for breakfast, greek yogurt and protein powder post workout and some steak, brown rice and broccoli for lunch. I have steak and brown rice for afternoon and dinner will be a veggie stir fry and dover sole then finishing off the macros with Greek yogurt, peanut butter chips and a little protein powder. My new macros are 150c/45f/210p. Hoping to hold to them today. Let me rephrase that I am going to stick to them today and get back on track.

Day of Eating 40 carbs! Where have I been?

Hey everyone! Sorry its been a while since I blogged here things have been kind of crazy lately. Between me coming down to the wire on my cut and a major project at work (yes I have a big boy job) I have just been to busy to get on here. I have been more busy on Instagram and you can follow me here:

Instagram

I am going to get back into the swing of things on here in a week or two when this project completes. I hit 163 while I was traveling in Pittsburgh and was really happy about that but last week I was at the same number so still some work to do. I have 3lbs or 3 weeks left on the cut and I think that it is starting to affect me mentally as I really just have been feeling lazy lately and have had little motivation at work. I am going to rant a bit about life here so you can skip to the next paragraph is you would like. I loved my job and group but as I am reaching the end of the cut I am starting to dislike it more and more. Hoping that this mind set changes when I start turning the diet around or if its real I am glad I realized it and what this transformation has shown me is that I can do what ever I set my mind to and I will be able to find something that I enjoy. I still love where I work but would like to find something different.

My macros this week have changed a bit to a little lower protein but a little extra carbs on lifting day which is a huge help because I have just not had any energy to get my cardio in but was really forcing it. Hoping that it might also help with some recovery because it is taking from one leg day to the next to have my legs recover.

So for the eating today. I will get pictures up throughout the day. I got a new camera so they will be more “artistic” but need to be pulled off the camera instead of having them go straight to OneDrive. I am also recording today with the camera so well see how it goes.

Todays macros are 40c/45f/200p and its going to be a rough day ahead to stay full! All carbs are coming from veggies and the cheeses that I will use on my frittata’s and salads.

Breakfast(9c/6f/33p):

Breakfast today was a pretty simple 4 ingredient frittata and a cup of coffee. Normally I don’t have coffee but I have been turned onto K-Cup donut house cinnamon roll and chocolate glazed donut and they are great!

Ingredients:

113g Zucchini

45g Spinach

275g Lana’s Egg Whites

30g Kefir Cheese (if you can’t find this you can use cream cheese)

I put the zucchini and spinach in a hot pan to wilt the spinach and soften up the zucchini for about 3 minutes. I added some Mrs. Dash Extra Spicy, Onion and Herb, and onion powder to flavor the veggies. Once they were the right texture I added the egg whites and mixed in the kefir cheese. I placed it under the broiler for 7 minutes to get it cooked off and while that was going on I made the cup of coffee. Once the 7 minutes was up I dropped it on the plate and put a little salt and mustard on top and that’s it. A nice quick and easy breakfast. Hoping that this will hold me over for a while!

The next two meals will be salads because I will be eating them at work. One thing about veggies is that you can get great volume and I will be eating an entire bag of Trader Joe’s butter lettuce with both some chicken in one and turkey breast in the other. Both get a serving of the kefir cheese and I will be using a bit of Walden’s Farm Sweet Onion dressing for some additional flavor. Just trying to get through the day without cheating! I think the key will be making some Xtend slush. These are easy and they feel like your eating but its all water and BCAA! If I could just find a way not to get cold for a couple hours after I eat one! Stay tuned for the rest of the day!

I’m back and at work now. I like having the luxury of being able to work from home but sometimes just being that makes me just want to eat. So at 10am I decided to have my mid morning meal. I was pretty happy with how long I was able to hold out to space the meals out. Nothing seems to be going right with work and the way the day has been going so I think the stress is helping to keep me thinking of something other than eating. As I said before I was having a salad. I also had another cup of coffee on the drive in to help me through the day since I am running on such low carbs.

Mid Morning(6c/5f/30p):

As I said this was a pretty simple but refreshing salad. I added a bunch of cilantro and dill to liven it up.

Ingredients:

1 bag of Trader Joe’s Butter Lettuce

4oz of Canned Chicken Breast

30g Lite Kefir cheese

Dill

Cilantro

Tabasco Jalapeno

What I did was combined the lettuce and chicken in a bowl and then in a small bowl I made a dressing out of the Tabasco, kefir and some of the dill. This was actually a really nice refreshing dressing. I added a bunch of cilantro to the salad and some more dill and tossed it with the dressing. Luckily this was pretty filling and my goal is to not eat again till 1-1:30pm but again being at work I need to just stay focused and not really think about food and try to keep active. Stay tuned for more soon!

Sorry I forgot to complete this entry! Its now almost a week late but going to finish what I ate!

Lunch was basically the same as above just with turkey instead of chicken(6c/5f/44p):

Ingredients:

1 bag of Trader Joe’s Butter Lettuce

3oz of Trader Joe’s cooked Turkey Breast

30g Lite Kefir cheese

Dill

Cilantro

Tabasco Jalapeno

Dinner(11c/17f/53p):

Dinner was a big frittata! I made my own Guacamole by taking some avocado and kefir cheese and combining them with some garlic salt and onion powder which came out awesome! In the frittata I mixed 42g of spinach, 3oz of Trader Joe’s cooked sirloin, 1 pack of Miracle Rice which has 1 carb, and some laughing cow Queso. Followed my normal frittata procedure and then covered it with the guac!

Ingredients:

42g Spinach

3oz Trader Joe’s Cooked Sirloin

50g Avocado

275g Lana’s Egg Whites

1 pack Miracle Rice

30g Kefir Cheese regular fat

1 wedge of Laughing Cow

Dessert(9c/7f/40p):

Finished the day off with some mint chocolate chip Frotein. Followed my normal procedure of three ingredients. Put 2 cups of Almond milk, 1/2tbsp Xanthum gum, and 47g of Cellucor Mint Chip protein powder in my kitchenaid and whip till it fluffs up a bit. Add blended ice and continue to mix till it reaches the desired consistency!

The frotein actually fell off the couch making it a really miserable end to a pretty stressful day! In all I hated the macros for today and just hope I can get through a couple more weeks.

March 8th Day of Eating

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.