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

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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!

Tuna Casserole Video!

Finally starting to make some progress on the videos! I got the Tuna Casserole video posted today. It turns out the microphone I got does’t work with my new iMac so I am going to have to go pick up a new one tomorrow to do some of the voice over work for the rest of the ones I have prepared.  Let me know what you think and how you like the recipe!

 

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!