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.
How’s everyone doing today? As I am sure you have seen by reading this by now I have been on a frittata kick lately. They are simple, quick, delicious, easy to fit my macros and the combinations are endless! After messing around with some of the savory one I decided that I wanted something sweet on one of my 60 carb days and instead of using up half my carbs on cereal or oats I thought lets try a sweet frittata. I picked up some baby food to try in a few different ways and had some apple baby food and I also picked up some Laughing Cow cinnamon cream cheese which is amazing by the way. I also remember how the one time I did French toast instead of wasting the macros from the egg wash that I made an omelet out of it the remaining eggs that weren’t sucked up into the bread so I would basically make the base of the French toast as the eggs. Turns out this combination came out awesome! Last night I actually bought some small gala apples from Trader Joe’s and since it is a leg day I had some extra carbs to work with so I decided to get a little crunch in this one. I cut up one of the apples the night before except the core which ended up being exactly the serving size I needed and coated it in cinnamon to sit over night. This morning I tossed it in the pan with one pouch of the Laughing Cow cheese and 33g of fat free cream cheese. Once this was mixed up nicely I added 1.5 cups of Lana’s egg whites which I mixed in some cinnamon and 3 Stevia packets to and cooked a bit. Once it cooked just a little and the mixture was still wet I put it under the broiler for 10 minutes. Once it was done I pulled it out and placed it on a plate. I added another Laughing Cow on top and added some WF Pancake to it and it was an amazing breakfast to go with my slow cooker oatmeal that I made with prune baby food (yes I am still using this. Great macros and easy) and key lime white chocolate graham cracker myoatmeal.com mixture. I seriously thing that I could only eat the crust from the slow cooker oatmeal all day and be happy, but I digress. So here is the recipe and macros for the frittata followed by some pictures. This will be featured in my day of eating I am posting today from Sunday. Sorry the download of the videos took longer than expected.
With real apples (24c/8f/47p):
1 small apple cubed
2 Laughing Cow Cinnamon Cream Cheese
33g Fat Free Cream Cheese
366g Lana’s Egg Whites
Cinnamon to taste
Sweetener to taste
Place cubed apples and cinnamon in pan to heat up the apples. Add in one Laughing Cow Cream Cheese and the fat free cream cheese. Measure out the egg whites and add cinnamon and sweetener to them and mix. Pour the egg whites in the pan with the apples and stir to mix in the melted cheeses. Let cook for a bit constantly stirring the eggs off the pan. Place the pan under the broiler and cook for about 10 minutes until the eggs are fully cooked and slight crust around the edges. Make sure to use an oven mit to pull out the pan as the handle will be extremely hot! Remove the frittata from the pan and place slices of the remaining Laughing Cow on top. Enjoy! The macros for one with baby food, you can also use regular apple sauce but I recommend low or no sugar added, are 18c/8f/47p. Thinking of other ways to change this up, just thought of a chocolate banana one. Let me know any suggestions or if you try it what you think. This would also make a great dessert!
Through the Macro Magic FaceBook group, if your not a member yet you should be, I was introduced to Kim’s Magic Pops and decided to order up a sampler. I had some issues with FedEx and them being on a late train so they came a day late but they eventually arrived. They are very similar to a rice cake but kind of dissolve in your mouth in a surprisingly great texture. They are only 4 carbs per cake and since I ran out of crepes that morning and didn’t feel like picking up more since I ordered a case online that I am waiting to arrive. So here is what I made with them:
1 Blueberry, 1 Strawberry, 2 Pumpkin, and 1 Cinnamon. with an array of dipping yogurts!
I took 1.5 cups of Fage 2% and mixed a variety of dips for them. In the bowl is some WF blueberry, the gold cup is caramel, the red is strawberry, and the last one is chocolate and Myoatmeal.com custom PBLean. I broke apart the pops and just went to town on the dips! This was awesome the flavor from the Pops and the dips played very well together and I was definitely full after this.
There are a bunch of other flavors and they have minis and some chocolate drizzled pops that are great as well, now I just need to find a way to walk past the drizzled without grabbing one! I highly recommend that you give these a try. I ordered two of their samplers and I think I have enough Pops to last me a couple months so you do get a lot out of the packs! You can order them at http://deliceglobal.myshopify.com/ or Amazon sells them as well. As always enjoy!
Sorry for the lack of posts lately I am on my cut and have been a little sluggish and tired lately mixed with some issues at work I just haven’t had the time.
I have been hitting my steamer and some FroPro hard lately. To do with the steaming I have been making cauliflower mash and loving it. The volume that you can get out of it is amazing.
What have I been steaming? Fish, chicken, and the cauliflower. After my last trip to Trader Joe’s I have been enjoying their Dover Sole and MahiMahi so much that I picked up some of the salmon and tuna that I plan to cook up this week. Turns out when you are eating a variety of protein sources you end up having what you used to buy in bulk go bad. I bought a decent amount of fresh chicken and it all went bad by the time I decided to eat chicken so I am sticking with the frozen and pulling it out as needed. I have been seasoning the fish with some of the spices that I found at World Market. Check out the video that I posted to see some of the options. I am still at work so I am going to get to the mashed cauli recipe and will post some more later. Look for another post today. Making up for lost time!
The first thing I did was break the green off the cauliflower heads, I made two since I really like cauliflower and broccoli so I knew I would need a lot, and threw it all in the steamer to cook up till it was soft. Once it was done I put it all in Tupperware so that I can store it in the fridge and mash as needed. Here is what I had with most of the meals:
200g of steamed cauliflower
30g Trader Joe’s Tzatziki
I also have been swapping out the egg for 62g of egg whites to cut down on the fat if I need but the whole egg makes it a bit more creamy. I heat up the cauliflower in the microwave with some water in the bowl for 2 minutes to make sure it is soft and this helps cook the egg. I toss it all in my food processor and grind still it reaches the consistency that I am looking for! For 200g of cauliflower the macros are 12c/7f/11p. Again you can cut the fat by using egg whites instead of a full egg or cut the egg all together I just like it as a binder and need the protein. Also you can substitute out the Tzatziki with ricotta, swiss or any other cheese that would melt down. Have fun with it! I plan to add some red pepper to mine tonight based on Eric Johnson’s post on the Macro Magic FaceBook page.
The other thing that has been hitting my sweet tooth lately has been protein fluff/fropro/profro/ice cream what ever you want to call it. I make the standard fluff then at the end hit it with about 4 cups of blended ice. Check out some of the pictures I’ll try to record tonight’s. I also have some goodies from nuts.com and Lana’s Egg whites that I am going to do a review of. Enjoy and don’t forget to comment and checkout the YouTube Channel for more content.
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
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.
Here are the scones that I bought with the macros in the picture.
Here is what the scone packaging looks like.
Here is the new steamer
I picked up a stick blended and matching mini food processor.
Picked up a sandwich maker and will have a sandwich recipe post coming up.
Ingredients for the waffles.
Here are the final whipped egg ehites
Here is the waffler batter about to go on the iron.
Here is the first waffle. Turns out I needed more batter
Now we are talking!
Here is the full stack of waffles, One serving!
About to munch!
After a couple of bites.
Cooking up my beef and mushrooms for dinner,
The mushrooms finished first and were gone before the beef was. Egg whites on the side.
Here is the steamed beef. Actually tasted really good an moist.
Here is tomorrows lunch. A little MahiMahi on spaghetti squash, peas, fat free mozzarella, and pizza sauce.
Tandoori steamed chicken, shirataki noodles, spaghetti squash, and butter lettuce.
Nothing to do with this post, but the cake that I had today. Ill post some of my day of eating stuff tomorrow.
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?
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!
Protein fluff for the filling. 1 scoop of Cellucor Vanilla, 1.5tsp of Xanthum gum, and 1 cup of milk.
Piped the fluff into the cannolis. The shell was made of Mountain Bread.
I then mixed 17g of raspberry preserves and 22g of whipped cream cheese to make the topping.
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!
Cooking up some dinner.
Mountain Bread Oat filled with pork, cheese, and mushrooms, a side one egg omelet, and some marinara for dipping.
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!
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
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
22g Whipped Cream Cheese
70g Artic Zero Maple Vanilla
Combined the cream cheese and Artic Zero in a bowel and microwave for 10 seconds to soften then mix and pour on top.