So I know I have been pretty much not on here lately. I have been busy at work and by the time I get home I am just ready to eat, hit cardio and go to bed. I am going to start trying to get back on here again starting with this post!
Tonight for dinner I made miso glazed sea bass. I picked up a 6oz filet of sea bass from my local Asian market Uwajimaya and soaked it in a mix of miso and water overnight. I stuck some broccolini in my steamer for 20 minutes and while that was cooking up placed a pan over medium heat and placed the bass and the rest of the marinade in the pan. As the marinade was reducing down I spooned it on to the bass until it was almost gone. While that was happening I also preheated my oven to 350 and cooked the bass in there for the last 10 minutes. At this point the steamer was done and so was the bass. I pulled out my new chopsticks, inspired by Kai Greene in Generation Iron, and devoured this because it was the best piece of fish I have ever cooked! Give it a try and let me know what you think! Its great for macros with 6c/4f/36p.
Stay tuned for daily posts and a day of eating video coming up!
Went to Mongolian BBQ last night for dinner with the family and brought my scale with me to weight out every veggie and piece of meat to stay on my macros. Decided to make my own version at home. 100g mushrooms, 113g zucchini, 85g bean sprouts, 40g chopped onions, 1 jalepeno, 85g spinach, 112g chicken breast. Added some random seasoning including curry powder, ginger, garlic, cumin, smoked paprika, and onion powder. Topped it with a little mustard. Filling and tasty.
So now that I am getting caught back up after a crazy week at work my cut ended on Monday! I was stress bingeing towards the end and the last couple days. I am going to start to get back on here a bit more to try to control any urges and also to hold my self accountable. I have also hung a picture of CT Fletcher on my pantry door to keep me out and get back to hitting my macros. Hoping that I didn’t do too much damage after all the hard work that I put in but I feel good. I know that I have the ability to lean out and undo what ever I have done the last 3 days. Just need to get my head back in the game and put back in the work! Going to be honest with my coach and tell him straight up.
Because of the cheating I have been eating very bro today had Broast for breakfast, greek yogurt and protein powder post workout and some steak, brown rice and broccoli for lunch. I have steak and brown rice for afternoon and dinner will be a veggie stir fry and dover sole then finishing off the macros with Greek yogurt, peanut butter chips and a little protein powder. My new macros are 150c/45f/210p. Hoping to hold to them today. Let me rephrase that I am going to stick to them today and get back on track.
Hey everyone! Last week I posted this on FaceBook and never had time to post this here. I am now back in town and wanted to get this up. I will be getting back on here and Instagram!
Traveling across the country tomorrow to visit family and a rugby team golf outing. Prepped my meals because I’m on them poverty macros on rest day and only 6lbs away from my goal weight. Not about to blow it now! 60c/40f/230p. All kinds of egg white cutz! The one on the left is egg whites with strawberry splash and coco loco Milk Splash and Laughing Cow Strawberry Cream cheese and 1tbsp coconut oil with 3 Kim’s mini pops. 13c/22f/34p. Next is crab meat, LC chipotle queso, ff cream cheese, on a bed of spinach. 13c/5f/57p. Next turkey, mushroom, zuchinni, spinach, and queso. 17c/7f/58p. Last is turkey, mushroom, spinach and queso. 13c/3f/56p. Each one is 275g of egg whites. Finishing off the day with a scoop of CnC Cellucor. I know its not the widest variety but making sacrifices to hit that goal. I will have a kitchen at my hotel so as soon as I land first stop is a grocery store.
Yesterday I posted about my pumpkin pie oats and I decided last night that I would go with the same thing this morning just change it up a bit by putting it in the crock pot over night. Luckily my crock pot came with something called the little dipper and it was the perfect size to fit this meal in. I followed the same recipe as yesterday just let it cook sloooww over night and when I woke up the next morning I was not disappointed. I previously had only soaked the oats over night in the fridge and this was my first attempt at using the slow cooker to actually warm cook them. I sprayed the cooker with a little coconut oil because reading (yes I actually read something) online about how people would slow cook oats I found a lot were having issues with them sticking to the sides. So after I sprayed the sides I just poured the oats mixture in and put the lid on and let it roll over night!
Oats in the crock pot.
Ssshhh they are sleeping!
When I woke up in the morning I was happy to see that one they not only had not boiled over but also were nice and thick! As I stirred it up in the crock pot I could feel I was scraping a crust off the sides. This turned out to be possibly the best part of the entire experience. It was filled with flavor and the texture could not be beat! Once I had them all mixed together I grabbed a bowl and the rubber spatula and got every last bit out, wasn’t leaving anything behind of this tasty treat! I tried to slowly enjoy them, the fact they were actually hot because of them being cooked really helped, but they were so good they didn’t last as long as I would have liked! TRY THIS COOKING METHOD FOR OATS! I know it can be tough if you are trying to just make a single serving because trying to do that in a full size crock pot can be tough. That is actually the reason I hadn’t tried it because I would have had to do like 4 servings and trying to figure that out cooked is not something I had the time to try to figure out. I highly recommend trying to find a small enough pot so that you can cook this way. Tonight I think I am going to try it with my Key Lime myoatmeal.com blend and some banana instead of pumpkin, but tomorrow is another 60 carb day so it would be one serving and I might not be able to get the banana to fit. Pumpkin is lower carb so I might get it to work just wondering how key lime, white chocolate, graham cracker pumpkin oats would be? Hey YOLO right?
What a sight to wake up to!
Yesterday I got an order from Michel De France with a bunch of their amazing crepes, soy wraps and some thicker soy wraps called Norigami. For my post workout meal I decided that I would give the thicker soy wraps a try heck for 1 carb, 1 fat and 2 protein why not! They were chili flavored and had chili flakes in them which made them even better! Before hitting my cardio last night I stopped at QFC and picked up some Boar’s Head and one of the meats I got was the chipotle chicken breast so I decided I would use this, some asparagus and FF cream cheese as the filling. So after a monster shoulder and arm day I hopped on the Harley and headed to the office to get work done and hammer down this wrap. One concern I had was how the wrap would hold up since it was a little thin but there were no tears or anything so it passed that test! Next of coarse is one of the most important test and that is how did it taste? Awesome! The chili flakes gave it a nice little kick along with the chipotle chicken. The asparagus gave it a little crunch and the cream cheese really balanced the whole thing out. This was a nice quick and filling meal that is holding me over till lunch pretty well. The macros for the whole thing were 7c/3f/33p! Can’t beat those poverty macros.
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!
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!
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.