For lunch I wanted something different. I usually would have just had this all in a salad but decided that I would go a different way with the noodles and chicken. I put some shiritaki noodles and chicken in a bowl with some Bragg’s liquid amino. The shiritaki noodles really soaked up the flavor of the Bragg’s and so did the chicken. I added 100g of mushrooms to it while in the pan and they softened up nicely and I really enjoyed this. I also on the side had 2 cups of spinach, 100g of the coleslaw I made last week for the Primanti sandwich, and 60g of sauerkraut. With the sauerkraut and coleslaw I didn’t need to do anything else to the salad. The macros for the whole meal were 18c/2f/32p and had plenty there to keep me full for a while.
I decided to try to make some waffles this morning. I have never tired before and bought a waffle maker yesterday so I was pumped for this! Turns out that my batter was not right for waffles, but the flavor was there and I think it would have been great for pancakes. First I set the waffle make at level 3 which is what the direction recommended. I ended up pouring way to much batter in and a lot of it ran out the side. Also turned out that this was way to long and it burnt the whole thing. Once I got it all cleaned up I turned the waffle iron down to level 2 and gave it another go with much less batter. While it didn’t burn it to a crisp like last time it was still having issues over cooking as you can see in the pictures below. I ended up turning it all the way down to 1 and this seemed to be the sweet spot for not over cooking. Once issue I has was that the bottom right quarter kept sticking to the iron and was struggling to get it off. The last waffle actually came out ok still didn’t have to much thickness but tasted great. I used very little batter and poured most of it on the left side of the iron as that seemed to be the area that didn’t stick. and as you can see in the pictures the one on top looks like a real waffle. This was still a filling attempt as I did get a big plate of what ever you want to call these. I’m not giving up on this because I feel the flavor is there just need to find out how to get some volume on these. My egg whites are starting to get a liquidy texture to them so it could have had something to do with it, or maybe some additional coconut flour which was pretty old so not to confident in it. Heres what I put in the batter:
1tbsp baking powder
1/2cup Unsweetened Almond Milk
7g MyOatmeal PBlean
1 scoop Cellucor Cinnamon Swirl whey
184g egg whites
3tsp coconut flour
cinnamon, nutmeg and Splenda
The macros for the entire batter is 35c/9f/52p and with the topping its 42c/14f/53p. Going to play around with it a bit. Once I have this figured out a bit I’ll record a video.
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!
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!
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.
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!
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:
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.
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.
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!
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 email@example.com. Tomorrow I am going to try a Primanti Brothers style sandwich for lunch and pretty excited about it.