Eating is fun.
Sometimes too much fun.
My trainer still hasn’t sent my new nutrition plan… he was going to this past weekend. I could remind him… but I’m kind of enjoying designing my own. I still feel like I deserve it after all that asparagus.
Eating several small meals is something I enjoy, so I have kept that concept. I did eliminate one meal… 7 was a LOT to fit in. I am also trying to keep the protein count high. My new workout plan is all about building muscle through low reps and heavy weight. It’s important to fuel that muscle growth properly!
This month’s What I Ate Wednesday is about good habits. I’m learning what that looks like for me on the off-season. While I do enjoy a small treat each day to avoid feeling deprived, my focus is on eating a clean, low sugar diet filled with protein, complex carbs, and seasonal foods.
After the usual morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos) I did a little kitchen experimenting. This baked oatmeal recipe is still in draft-mode, but let me know you… it’s going to be epic.
I also ate a mixture of Greek yogurt, peanut flour, flax, cinnamon, and stevia (that also the “icing” on my oatmeal creation). That was topped with melted blueberries (frozen berries microwaved until juicy, ~15 seconds).
I legit love salmon. This one I baked with lemon, pepper, sage, and dill. Eaten with fresh raspberries. I can’t believe how bright and flavorful these winter berries are!
I have been craving brussel sprouts and parsnips. Roasted in the oven until they are close to burned. Tempeh is another oven-roasted favorite. It gets crispy on the outside – almost like eating a crouton. Which is why the whole thing went on top a bed of spinach with some leftover Kiri squash.
I loved the mix I tossed the veggies and tempeh in pre-roast:
- 1.5 tsp salt-free BBQ spice blend (you could sub any mix here)
- 1 T nutritional yeast
- 1 T coconut vinegar
Today was leg day. My workout was scheduled right at snack time. I hate workout on of a full stomach, but I really didn’t want to feel hungry half way through my workout – especially on a leg day! So I split up my snack
Pre-workout I had a raw French green beans, pumpkin hummus, and a ground chicken slider. Why I’ve never used ground chicken before?! These burgers are awesome. All I did was mix in some spices, diced red pepper, and onion before tossing them in a pan (~4 mins each side). Easy, delicious, and SO much better than cleaning up raw chicken breast.
Post-workout I drank a lot of water and an EAS drink. I haven’t been drinking these lately, but I do really like the Chocolate Fudge flavor… and I had a call with my boss, so fast and easy was key.
Cold weather makes me want Italian food. This is the simplest of Italian foods. I layered red wine tomato sauce with eggplant, zucchini, mushrooms, and red pepper in a baking dish and cooked it in the oven (@ 375 convection) for 45 mins. I also added some Cabot clothbound cheddar to the top.
My protein was swordfish. Despite eating it daily during my competition prep, I’m not sick f it. You really can’t go wrong with the steak of the sea.
Brass monkey, that funky monkey… I made Zandra’s Spunky Monkey Pumpkin Pie. I only had 1/2 a can of pumpkin left, so I but the recipe in half and made muffins. I also added 1 tsp of apple pie spice, 1 tsp of butter vanilla extract, and 8 drops of Stevia. Instead of an egg I used 1/4 c egg whites, and I didn’t use the baking soda. And it was fantastic – like a pumpkin-peanut butter souffle. I ♥ you, Zandra.
These came out to 8g of protein, so I made some maple-cinnamon protein ice cream to go with it.
Maple-Cinnamon Protein Ice Cream
- 1 scoop vanilla protein powder
- 1 tsp cinnamon
- 1/4 tsp maple extract
- 7-8 drops liquid Stevia
- 1/4 C unsweetened almond milk
- 1 C spinach (optional)
- Shake of guar gum (optional – used to thicken)
I didn’t forget… the winner of the NuttZo giveaway has been selected!!!
Email me your name and address and I’ll get that over to the NuttZo crew ASAP.
The off-season protein count for the day: 150.9g I’m sure my trainer would have it higher, but I’m listening to my body and eating what I want. Within reason… ‘
cause one does not simply eat only one chip.
Do you prefer to eat several small meals, or 3 squares?
What have you been baking lately?