Sweet Treat: Kim’s Magic Pop

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!

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!

Day of Eating 80 Carbs – Actually 60 Carb!

Update: My macros got dropped today to 60 carbs on off days! This just got real!

Well I am finally feeling better from my cold that I had and going to start playing catch up both here and on videos. I have a stuffed Poblano recipe video that I will get edited today.

I decided that today I am going to do a day of eating for you. It is my rest day and I am only getting 80 carbs. I am going to fill this out as the day goes on to help me get through the day and slow my eating down by typing it up during each meal getting my stomach fuller faster, its a mental game today! Going to be drinking a crap load of tea and water to fill me up.

Starting off with breakfast. I have been craving some peanut butter and jelly lately so I was thinking of putting together a PB&J frittata but couldn’t get my concoction to fit into the macros today after I had already put the rest of the day together. I know this goes against IIFYM because you are supposed to be able to make what ever you want fit if you can but I like to plan the day out in advance so that I do screw up and get stuck with like 1 carb no fat and 50 protein at the end of the day. So I ate what I planned and I am not disappointed. I was hoping to find a way to cut the carbs down in the morning but you’ll see why that was tough.

Breakfast(38c/12f/38p):

So I finally got around to making a new batch of the Sticky Fingers Scones that I bought last trip to World Market. This package was Raspberry White Chocolate and they were amazing. This is why I could not move the carbs I was craving one of these bad boys. You get a good size scone for 27c/3.5f/3p and they are so moist and delicious! Next flavor I have is chocolate chip and I am looking forward to those one I am out of these.  I ate this as I was getting the ingredients of my frittata ready. For the frittata I went with spinach, mushroom, green onion and the last time I was at Trader Joe’s I found bacon ends and pieces that were 0c/3f/3p for 7g, not much but with all that fat it really melted the flavor into everything, then mixed in some fat-free and whipped cream cheeses. I am eating this as I type this out and it is amazing! I topped it with a little Walden’s Farms maple syrup to play well with the bacon pieces. As you’ll see as I post other posts through the day to keep me occupied I have been on a frittata kick and have some pretty good combos worked up. So here is the recipe and ingredients of the frittata this morning. Stay tuned for the rest of the day!

Frittata(11c/7f/35p):

244g(1cup) Lana’s egg whites

22g Whipped Cream Cheese

14g Fat Free Cream Cheese

42g Spinach

7g Bacon ends and pieces

75g Mushrooms

15g green onion

What I do is heat a pan on medium heat and spray with Pam. Once the pan is warmed up I toss in the bacon to render down some of the fat and get it cooked a bit. I the picked it up with a fork and cut it into small pieces so that I got it throughout the whole frittata. I tossed int he green onions and mushrooms and then once they got a little soft I tossed in the spinach to wilt a bit. Once that looked good I added the cream cheeses and left them melt throughout the mixture. Once that looked to be spread around, its ok to have some not to melted you get these pockets of awesomeness when you are eating and just get a little chunk of cream cheese, I lowered the heat to low-mid heat and added the egg whites to cook just a bit. Once it was like the consistency of an egg soup I placed the whole pan under the broiler and let it cook for 3-4 minutes until it had a nice browned top and the edges were a little crisp. Once this one done I put on the oven mitt, DON’T FORGET THIS YOU WILL BE SORRY, and pull it out. Run your spatula around the sides and it should just slide right out of the pan. There is your breakfast! Bon appetite!

Bacon, Mushroom, Spinach, Green Onion, and Cream Cheese Frittata.

Bacon, Mushroom, Spinach, Green Onion, and Cream Cheese Frittata.

Bacon, Mushroom, Spinach, Green Onion, and Cream Cheese Frittata. Topped with syrup.

Bacon, Mushroom, Spinach, Green Onion, and Cream Cheese Frittata. Topped with syrup.

11am update and mid-morning meal(7c/3f/35p):

So about 10 minutes ago I got my message from my macro coach that things are changing for the week since I didn’t lose anything this past week. So carbs on lifting days got dropped to 155 and on off days all the way down to 60 carbs. Time to put in the tough work and modified todays meal. Unfortunately I read this after I had already made my mid-morning meal of asparagus, butter lettuce, tuna, and a Carb Master yogurt. There really isn’t much to say about this meal it was plain and simple just heated up some grilled asparagus and put it on top of the lettuce and then dropped the can of tuna and used some mustard for flavor. For a little sweetness I had a Carb Master Yogurt I found at Fred Meyer but any Krogers will have them. I had a caramel spice cake flavor to kill that sweet tooth. The macros of these are 4c/1.5f/9p which is a God send today to get me through. Time to drink about a gallon of water and tea to fill the stomach. Time to get out of the house for a bit to do something other than think about eating my next meal which is basically tuna and lettuce. Dinner also got changed from stuffer Poblanos to a chicken frittata. See you guys in a couple hours. I will continue to post other recipes and meals today to get caught up.

Tuna, asparagus, and butter lettuce salad with a yogurt.

Tuna, asparagus, and butter lettuce salad with a yogurt.

Back from the mall and lunch(5c/3f/34p):

After eating my last meal I headed to the mall to pick up some tea and while I was there I also ended up stopping at a store called Oil and Vinegar and picked up some grape seed oil to help me hit my fats now that I am low on carbs and they had some great infusions. I also picked up a rub that I am going to use on dinner and will let you know more about it then and a habanero hot sauce. I also picked up a peppermill and some pink peppercorns. I made some modifications to dinner and my afternoon snack so that I can use some of the grape seed oil with my dinner frittata and now I can get back to using my nice stainless steel cookware! Still trying to decide on the garlic or the jalepeno infusion. So now that I am home let talk lunch. As you know I had to make some sacrifices to this meal so it was 1 can of tuna, 44g of butter lettuce with mustard and pepper for flavor. After that I had another yogurt for some sweetness. Its slightly holding me over but I am ready for dinner soon. I am going to start to push through with the help of some of the new teas that I picked up. I am fighting through this!

Dinner Time(6c/18f/67p):
As much I would like to have waited a little longer to eat this meal there was no way my stomach was going to let me. So it was time to put together my frittata. I combined some chicken that I rubbed in some Zulu Africa Mix spices from Oil and Vinegar (http://bellevuesquare.oilandvinegarusa.com/herbs-spices/dried-herbs/zulu-africa-mix-70g-2-47oz.html) cooked it for about 5 minutes, added 44g of whipped cream cheese, added 1/2TBSP of jalepeno grape seed oil, then added 244g of egg whites and cooked a bit on the stove top. I ground some pink peppercorn mix and salt on top and placed it under the broiler for 4 minutes but could have gone a little longer to really get a nice crisp on the bottom and sides but what can I say I was hungry! I have to say that this was the best tasting frittata that I have made yet with all of the flavors, but of coarse I would have loved more! With this as my introduction to pink peppercorns, the smokey flavor of the chicken, and the first experience with grape seed oil I have a lot of great meals in my future. One more meal and I am making Frotein! Gotta get that high volume meal before cardio and abs to hopefully give me something to power through because my legs are shot today and I have hockey tomorrow night then start the cardio grind right back up on Tuesday!

If I had cooked it a bit longer it would have stayed together coming out of the pan better.

If I had cooked it a bit longer it would have stayed together coming out of the pan better.

Here is the seasoning behind the frittata that I used on the chicken.

Here is the seasoning behind the frittata that I used on the chicken.

Dessert Time(5c/6f/55p):
Finally a meal with some volume! I made some Frotein with True Nutrition Calcium Caseinate Cookie Dough flavor, Splenda, Xanthum Gum, 2 cups of almond milk and ice. Tossed everything in the KitchenAid then blended the ice and mixed it in with the rest. I mixed in some WF caramel and chocolate for a little more flavor. In all I think I did ok today on these low macros. Off to the gym to hit cardio and abs. My legs are so wiped out that I will be doing my cardio on the treadmill instead of the stairs today. Hope you all got something out of me telling you about how I got through this poverty day. Have a great week!
Frotein

Only 80 Carbs All Day! Fritatta it is!

Sorry I haven’t posted in a few days I have been sick and trying to sleep it off. I was still training and hitting my macros but then getting home and trying to sleep off the cold.

So today is a rest day and this Sunday my macro’s changed. I now only get 80 carbs on rest days! I thought to my self man this is going to be brutal, and well yeah its only 11:50am and its not easy but I am pushing through! I’ll do a full day of eating later tonight but wanted to post what is getting me through the day. Here is my Buffalo Tuna Frittata made with Lana’s Egg Whites! Definitely planning on doing a frittata video shortly since I have been making them a lot the past week. So easy!

Tuna Frittata. It's bigger than the picture makes it seem!

Tuna Frittata. It’s bigger than the picture makes it seem!

So this is two serving! The whole thing is 18c/7f/79p) so about 9c/3.5f/39.5p of delicious volume eating!

2 cans of tuna
244g egg whites
24 asparagus spears

42g spinach
100g mushrooms
22g Whipped Philly Cream Cheese
Franks/Tabasco Buffalo sauce (can use only one I just ran out of Franks)

I soaked the tuna over night in the Franks and Buffalo tabasco over night to get the flavor. Cook up the tuna, mushrooms and asparagus till soft, add spinach and cream cheese and cook till the spinach is wilted, lower the heat and add the egg whites cook just slightly stirring frequently. Stick under the broiler for 4-5 minutes till cooked. Enjoy!

You can substitute out shredded chicken or salmon or what ever for the tuna if you please!

Wanted to atleast get a post up since its been a couple days. Look for more coming today got some crepes and other stuff coming!

Just say, “I love crepes”

What if you just say “I love really thin pancakes”. Hey guys and gals for breakfast today I switched it up a bit. I picked up some Michel De France crepes the last time that I was at World Market and decided to give them a try today and let me say they did not disappoint! They are very macro friendly at 9c/1f/1p for each crepe! I ended up having 4 today for breakfast which I was plenty filling even on my poverty macros, but I did hit under 170 for the first time since high school! Look out for my about me post coming TODAY and I will post some transformation photos.

So for the crepes I decided to do two eggs and bacon and two filled with a Greek yogurt filling. These crepes were actually great tasting by themselves with a nice sweetness. For the egg and bacon ones I used half a cup of egg whites in each and then a single slice of Trader Joe’s turkey bacon in each. The combination of the sweetness of the crepe with the savoryness (might not be a word but it is now) of the bacon made these taste amazing! They were almost like a McGriddle. Maybe the next time I might also add a little cheese to them for some more flavors but really it doesn’t need it. The macros for each of these crepes were 10c/2.5f/20p. Highly recommend these!

For the sweet crepes I made a filling of 1cup 2%Fage Greek yogurt, 17g of natural peanut butter, 17g of raspberry preserves, and 22g of whipped cream cheese. I thought this mixture might need some Splenda to cut the sourness of the Greek yogurt but the peanut butter and the preserves cut it perfectly! I also thought about putting some syrup on these but after eating the egg and bacon crepes and finding out that they are sweet and the filling for these was good enough that I didn’t need the syrup. Each of these crepes were 17c/10f/15p. The fat on these can be cut by using the fat free Greek yogurt.

The best part about this whole meal is that the longest part was just cooking the eggs and bacon. I microwaved the crepes for 30 seconds once I had them filled. If you can find these crepes give them a try! If not they can be ordered online at http://www.micheldefrance.com/ where you can get a case of them for $21.00. These would also be great with some fresh fruit and other fillings once I start getting a little more carbs in my diet. Hope you guys enjoy! Let me know some of your favorite fillings for crepes.

Waffle Success! New Kitchen Gadgets and New Meals

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

3 Eggs

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.

Day of eating and new video

Hey guys and gals! Here is another day of eating post. I also post the video for my Pittsburgh Sandwich. My carbs are a little higher today because it is a leg day and my coach has me increasing my carbs on leg days instead of reefed days. I actually like this better. Todays goals are 220c/55f/230p.

Heres the video:

 

Breakfast(55c/17f/47p):

This morning was a little rough after my two hockey games being a little late and the league was running behind so I didn’t get home till after 11pm and was up at my normal 5:30am. I started breakfast by cooking up 70g of mushrooms then tossing in some spinach. Once the spinach was a little wilted and the mushrooms were soft I added 224g of egg whites international egg whites. As the omelet was cooking I started to assemble my puffed kamut. I put 3 serving which is 45g in a huge bowl and topped it with some Walden’s Farm Caramel syrup, couple of grinds of sea salt and some Walden’s Farm pancake syrup. I added 3 cups of Unsweetened Vanilla Almond Milk then topped the whole thing with 20g of chocolate whipped topping. Very filling and GAF!

Spinach and mushroom omelet and salted caramel puffed kaumt.

Spinach and mushroom omelet and salted caramel puffed kaumt.

Pre/Post workout(34c/8f/51p):

On my way to the gym I took a One a Day MV, 2 fish oil soft gels, 5g of creatine and one scoop of Cellucor C4. Hammered out a leg workout that was tough with my legs still being pretty tired out from hockey the night before and running on shorter than normal sleep. After the workout I had 40g of prunes, 1 scoop of MTS vanilla and one scoop of Cellucor Cinnamon Swirl.

Mid-Morning(32c/4f/31p):

Once I got to work I had my second meal. I had a salad with 85g of butter lettuce, 100g of spaghetti squash, 200g of coleslaw, 28g of fat free cheese, and 124g of Gifiltte Fish. I prefer the taste of the Gefiltte fish over that of the Whitefish and Pike. This salad had no dressing and I enjoyed getting the flavors of everything without it being masked by the dressing. I did get a box from vitacost.com yesterday and picked up some Walden’s Farm Sweet Onion dressing that I tasted and it was definitely a keeper. I’ll go over everything that I got from them in a video soon.

Lunch(15c/6f/34p):

For lunch I had a salad with pork, sauerkraut, coleslaw, butter lettuce, broccoli and Miracle Noodle rice. I used some Braggs as the dressing. Things were crazy at work so I didn’t get a picture of this but is came out great and I liked the “rice” I will definitely be getting more of it.

Dinner(36c/4f/30p):

Dinner was kind of a homemade pizza pocket. I took two slices of oat Mountain Bread and on one put 63g of Pizza sauce, 28g of fat free mozzarella, 50g of pork and 50g of mushrooms then placed the other slice of Mountain Bread on top and toasted it. Used a little scorpion chili as I was eating it. This was a winner.

Dessert(48/10f/37p):

I have been craving caramel popcorn the past couple days since I picked up a candle the smells like it. I haven’t been able to stand pop corn since living with my ex and should would burn it constantly. I found some pretty macro friendly caramel microwave popcorn from Orville Redenbacker. 1 cup was 9c/3f/0p. To go with my popcorn I made my Pronnolis. I used chocolate protein this time to make the filling and it came out awesome. I didn’t get a picture of them but below is the rest of the fluff and the popcorn. In all it was a winning meat day.

Caramel popcorn in chocolate fluff.

Caramel popcorn in chocolate fluff.

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.

Lunch

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.

Holy Cannoli!

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?

Protein Fluff:

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!