Low and Slow and Wrap It Up!

Yesterday I posted about my pumpkin pie oats and I decided last night that I would go with the same thing this morning just change it up a bit by putting it in the crock pot over night. Luckily my crock pot came with something called the little dipper and it was the perfect size to fit this meal in. I followed the same recipe as yesterday just let it cook sloooww over night and when I woke up the next morning I was not disappointed. I previously had only soaked the oats over night in the fridge and this was my first attempt at using the slow cooker to actually warm cook them. I sprayed the cooker with a little coconut oil because reading (yes I actually read something) online about how people would slow cook oats I found a lot were having issues with them sticking to the sides. So after I sprayed the sides I just poured the oats mixture in and put the lid on and let it roll over night!

When I woke up in the morning I was happy to see that one they not only had not boiled over but also were nice and thick! As I stirred it up in the crock pot I could feel I was scraping a crust off the sides. This turned out to be possibly the best part of the entire experience. It was filled with flavor and the texture could not be beat! Once I had them all mixed together I grabbed a bowl and the rubber spatula and got every last bit out, wasn’t leaving anything behind of this tasty treat! I tried to slowly enjoy them, the fact they were actually hot because of them being cooked really helped, but they were so good they didn’t last as long as I would have liked!  TRY THIS COOKING METHOD FOR OATS! I know it can be tough if you are trying to just make a single serving because trying to do that in a full size crock pot can be tough. That is actually the reason I hadn’t tried it because I would have had to do like 4 servings and trying to figure that out cooked is not something I had the time to try to figure out. I highly recommend trying to find a small enough pot so that you can cook this way. Tonight I think I am going to try it with my Key Lime myoatmeal.com blend and some banana instead of pumpkin, but tomorrow is another 60 carb day so it would be one serving and I might not be able to get the banana to fit. Pumpkin is lower carb so I might get it to work just wondering how key lime, white chocolate, graham cracker pumpkin oats would be? Hey YOLO right?

 

Yesterday I got an order from Michel De France with a bunch of their amazing crepes, soy wraps and some thicker soy wraps called Norigami. For my post workout meal I decided that I would give the thicker soy wraps a try heck for 1 carb, 1 fat and 2 protein why not! They were chili flavored and had chili flakes in them which made them even better! Before hitting my cardio last night I stopped at QFC and picked up some Boar’s Head and one of the meats I got was the chipotle chicken breast so I decided I would use this, some asparagus and FF cream cheese as the filling. So after a monster shoulder and arm day I hopped on the Harley and headed to the office to get work done and hammer down this wrap. One concern I had was how the wrap would hold up since it was a little thin but there were no tears or anything so it passed that test! Next of coarse is one of the most important test and that is how did it taste? Awesome! The chili flakes gave it a nice little kick along with the chipotle chicken. The asparagus gave it a little crunch and the cream cheese really balanced the whole thing out. This was a nice quick and filling meal that is holding me over till lunch pretty well. The macros for the whole thing were 7c/3f/33p! Can’t beat those poverty macros.

Chicken, asparagus, and ff cream cheese wrap!

Chicken, asparagus, and ff cream cheese wrap!

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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.

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!

Mountain Bread Pastry Test and MyOatmeal

Today for dinner I decided to give the Mountain bread that I found at Whole Foods a try. I used the rice version for this one and filled it with 60g of pork, 25g of mushrooms, 42g of spinach, 42g of broccoli, 1 slice of swiss, and 31g of pizza sauce. The top crisped up really nice but could have given it some more time so that the insides were a little hotter and the bottom and sides were a little more crisp. In all it was great tasting and I would definitely buy and use it again. Its got great macros too. the whole meal was 33c/10f/33p and the bread was 26c/1f/5p for two sheets. I can see this being used for a lot of different pastries, using a single sheet for a pie crust, or trying to make some dumplings. Going to start coming up with some ideas. Hopefully this is a product you can find and try out.

Another product that I wanted to talk about was MyOatmeal. This is custom flavored oatmeal that you can make some great flavor combination. I have two flavors, Key Lime, White Chocolate, and Graham Cracker Crust and Pumpkin Spice, White Chocolate, Graham Cracker Crust. I used steel cut oats for each combination and I have been soaking the oats overnight with some unsweetened vanilla almond milk and it comes out great! Today I had the key lime and it kept me full through my workout. They also do flavored powdered peanut butter! I highly recommend checking out http://myoatmeal.com!

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!