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?

  1. I need to work on my wrapping ability
  2. I should have cut the pastry squares differently
  3. 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!

 

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.

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!

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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.

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!

Finally I finished the day with a cake and topped it with chocolate whipped topping and it was GAF!

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.

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!

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.

Some of todays meals

Started off the day with what I am calling a breakfast Rueben. I made two pieces of French Toast and made and egg over easy. I topped that with some sauerkraut that I made in the slow cooker a couple nights before, 2oz of boars head corned beef, and a slice of Swiss cheese. Instead of 1000 island I covered it in Walden’s farms pancake syrup. It was delicious and I am usually not a French toast person. The next picture is my pita pizza. Toppings for the pizza were morel mushrooms, pork tenderloin, and a little chopped up scorpion chili to add some burn! Finally is a peanut butter marshmallow cake cover in Arctic zero choco peanut butter and whipped cream cheese, fat free whipped topping, and raspberry preserves. Everything today was awesome and high volume! I’ll have the macros up shortly and I recorded some more video that I’ll get edited and posted tomorrow.

First Day of Eating and First Upload

Cooking up the pumpkin panckakes

Cooking up the pumpkin panckakes

Today is a pretty big day for this blog/channel. I managed to get my first video up on YouTube. I picked up a GoPro so you can look forward to a lot more videos now that I have the confidence in myself as I get leaner. The video can be found here: https://www.youtube.com/watch?v=n5RwYC-QJTQ. Keep in mind it is my first post and is a bit raw. It is a recipe for the cake that I had for dinner today.

For my day of eating I started the day off with some pumpkin pancakes. I recorded a video for these but haven’t had a chance to edit it yet and not sure about the quality. Here is the recipe and macros. I usually use whole wheat flour but decided to try something different today:

Ingredients:Salad for dinner with omelet

244g Pumpkin

4g baking powder

1/2cup of unsweetened almond milk

1 scoop Cellucor Cinnamon Swirl

184g egg whites

30g coconut flour

16C/8F/52P

Whisk everything together and cook over medium high heat about 2-3 minutes each side..

For the topping I mixed Fage 0, Polaner Sugar Free Raspberry Preserves, and both Whipped and Fat Free Cream Cheese. 14C/5F/17P

Here are the completed pancakes.

Here are the completed pancakes.

For mid-morning I had a salad with butter lettuce, tuna, spaghetti squash, and some sauerkraut with some Waldens farm bacon ranch. 16C/2f/22P

Tuna salad

Tuna salad

Lunch was another salad with baby spinach, mushrooms, Nasoya shirataki noodles, spaghetti squash, ground elk, sauerkraut, and some Waldens Farms 1000 Island. 18C/10F/38P.

Elk salad

Elk salad

Guess what I had for dinner! A salad with baby spinach and sauerkraut. On top of that I made an omelet with 2 whole eggs, 4 egg whites, mushrooms and pork tenderloin and added some Waldens Farms. 11C/21F/69P.

Salad for dinner with omelet

 
Salad for dinner with omelet

For dessert I had another salad. Just kidding! I made a POV cake. I posted the video of it to Youtube as I mentioned above but the macros were 18C/6F/31P

The pork and sauerkraut I made in my slow cooker yesterday and they came out amazing. I’ll post a video of how I make it when I run out.

First Post and POV Cake

Strawberry protein cake with cream cheese artic zero icing.

Strawberry protein cake with cream cheese artic zero icing.

I want to welcome you to my new blog that will have recipes, full days of eating and other random thoughts.

For my first post I am going to post my evening meal of a protein powder cake, I’m working on starting a YouTube Channel and this is also posted on the Facebook page. I ended up actually cooking it for an additional 30 seconds to make sure that it was done. The way that the Artic Zero mixed with the Waldens Farms was awesome! This was one of my best cakes yet, only been doing it for a week but still.

Macros for everything: 17c/7f/34p

Cake(8c/2f/30p):
1tsp baking powder…
1 scoop Cellucor Strawberry Whey
1.5tsp Xanthum gum
46g egg whites
water to thin

Mix them up and microwave for 2 minutes

Topping(9c/5f/4p):
22g Whipped Cream Cheese
70g Artic Zero Maple Vanilla
WF syrup

Combined the cream cheese and Artic Zero in a bowel and microwave for 10 seconds to soften then mix and pour on top.