Check back tomorrow for what’s inside and how it was.
Check back tomorrow for what’s inside and how it was.
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!
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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 firstname.lastname@example.org. Tomorrow I am going to try a Primanti Brothers style sandwich for lunch and pretty excited about it.
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.
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
4g baking powder
1/2cup of unsweetened almond milk
1 scoop Cellucor Cinnamon Swirl
184g egg whites
30g coconut flour
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
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
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.
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.
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.