Sprint 2 the Table

Appetites and Adventures

Orange Cardamom TVP “Oats” + WIAW

By

105 lbs doesn’t seem like a ton.

Until it’s on your lap while you’re doing dips…

Normally I do legs (my least favorite) with my trainer, but last night I had a back and tri day.  It was a great reminder that – even though my upper body is more developed – I still need a “check up” every so often.  With a little help I can move SO much more weight.  I couldn’t have stacked those weights on my lap by myself… and there is no way in hell I would have turned that last set into a drop set.

I’m feeling much better with my diet after last week’s adjustments, and it’s paying off.  My trainer noticed growth.   (He also told me I make sex-like noises while doing hack squats.  Weird that hacking with 200 lbs elicits the same sort of sound…).  A couple of other people have commented recently too (on the gains, not the noises).  Never in my life did I think people telling me I look bigger would be a compliment! 🙂

It is a little disconcerting to have lost my abs, but I know they’ll be back and looking better than ever after bulking season.  I need to print that reminder out and tape it to my mirror.

My Kitchen Workout (have you joined?) is keeping me motivated an (mostly) on track during this month of indulgences.  Jenn’s What I Ate Wednesday theme this month is also a great accountability check!

Below is a day of a figure competitor’s bulking-season eats.  Check it out, and then be sure to head over to Jenn @ Peas and Crayons and see what everyone else is eating during the most delicious time of year.

Meal 1:

I started my day with the only thing I like to repeat: my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), and my 2 mile incline walk.

Then it was time for a breakfast I started dreaming up on Sunday.  This is a new version of my TVP oatmeal, and it may be my favorite one yet!

Indian Spiced TVP Oats

Orange Cardamom TVP “Oatmeal”

  • 1 C water
  • 1/3 C TVP
  • 2 T oats
  • 1 tsp ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp coconut extract
  • 4-5 drops lemon liquid stevia (or sweetener of choice)
  • 3 T egg whites
  • 1/2 orange, sectioned
  • Unsweetened coconut flakes, to top
Prepare according to these instructions from the original recipe.  Top with orange sections and coconut. Demolish.

Meal 2:

Last week I rocked a chili-lime crab salad with mango for lunch.  This week I was ready for more… but needed to make it strangers for this Friday’s link up.  Being strange pays off, friends.  This one was a hit!  The sweet citrus from the orange was perfect against the tangy lime and heat of the cayenne.

Curried Chili-Orange Crab Salad

  • 3 oz crab
  • 1/2 large orange, sectioned
  • 1/2 C edamame
  • Pumpkin seeds
  • Juice from 1/4 fresh lime
  • 1/4-1/2 tsp curry powder
  • Cayenne pepper, to taste
  • Cilantro

Meal 3:

I had to get a new plate to take to work.  My zoo animal paper plates ran out.  Booooo!

On my pretty blue plats is: Chili Nutty Baked Tofu, celery sticks, a P28 protein bagel, and the last of my favorite hummus.  I get this Roots hummus at Whole Foods.  It’s from Asheville, but I’m not sure if you can get it outside of the Southeast.  If you can, the spinach is worth a try!

Meal 4:

If you follow me on Instagram, you may have seen my new swordfish creation Monday night.  I finally tried making it a different way – I chipped it into cubes, coated it in lime juice, avocado oil, and my Mexican spice blend before cooking it under broil for ~10 mins.  It worked like a charm!

I brought the leftovers to work to be enjoyed over a kale salad massaged with coconut vinegar, fresh orange juice, and nutritional yeast.  Topped with baby bellas and red pepper.  My complex carb was a very tasty Garnet sweet potato.

And I wonder why my co-workers think I’m weird….

Meal 5:

Leftovers from yesterday… a creation that I made for this Friday’s Strange But Good link up.  Are you guys planning to participate?!  I’m so excited to see what everyone comes up with!!

Don’t know what I’m talking about?  Click here for the explanation.

Meal 6:

My trainer’s gym is pretty far away (30-45 mins… or an hour during rush hour…), so I always take a recovery shake to enjoy on the ride home.  After a killer workout, I enjoyed a favorite: Carrot Cake Batter Shake.

Don’t you love when your clean-eating #kitchenworkout meals taste dirrrrty?  I added some kale (clearly not enough since it’s still orange-ish), and stirred in muesli for a chewy happy ending.

Meal 7:

I’m on a serious bender with my 150 Calorie Chocolate Microwave Protein Cake.  Tonight I topped it with a healthy scoop of Arctic Zero Cookies ‘n Cream ice cream and a drizzle of peanut flour sauce. Cherries on top.  Fo’ shizzle.

***

The protein count for the day: 177.2g.  I can almost feel the growth.  Bwhahaha!

It’s been a week… time for another shameless plugs!  I’d love it if you’d click here and “Like” my new Facebook page. 🙂

Do you have a workout partner or trainer that you “check in” with when you need to push harder?

What is the tastiest “clean” food you’ve eaten this week?  Work it out in the kitchen!

Chili-Lime Crab Salad + WIAW

By

I’m full of it.

 

I also love a dual meaning..

No, today I am full of protein and carbs.  Last week I talked about my new, carb-heavy plan in effort to gain.  I also get a daily “cheat” vs. the one cheat day I was getting before.  At first I thought this was awesome, but I now realize that one full day of cheats was better.  It gave my brain a break from measuring out fat-carbs-protein 7x a day.

Which brings me to one reason I love my trainer: he’s open to changing strategy.  We talked about diet last night (during a brutal leg workout), and made a couple of adjustments:

  1. I don’t have to eat if I’m miserable – 6 meals is ok as long as I’m getting in the protein/calories needed to gain (read: no salad for dinner)
  2. Two 1/2 day cheats per week rather than the daily cheat – there wasn’t a point in the daily cheat when I was too full to even take it

 

Of course after complaining I wasn’t hungry at all and nothing sounded good, he killed my legs and I was ready to eat my arm by the time I got home.

_______________________________________________________________________________________

I’m working hard on fueling my body right via my Kitchen Workout (have you joined?) and my training plan.  Jenn must have read my mind, but my goals fit perfectly with this month’s What I Ate Wednesday theme: healthy holiday recipes.  Below is one day of delicious, healthy eats.

 

Be sure to click here to head over to Jenn @ Peas and Crayons and see how everyone else is eating healthy during the season of temptation joy.

_______________________________________________________________________________________

Meal 1:

Of course I enjoyed my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos), followed by a 2 mile incline walk.  I take a treadmill walk every morning while I’m going through my Reader and commenting on blogs and catching up on the royal baby gossip.

Today was an odd breakfast day.  I didn’t know what I wanted!  I was hot after the brisk walk, so I wasn’t relishing the thought of a warm breakfast.  However, I don’t like to have shakes or yogurt for breakfast (I have no idea when/why this started).  After drinking an ice water, I settled on a favorite: runny egg with a P28 protein bagel.  Cooked in truffle oil and served with a side of blackberries.

 

 

Meal 2:

If you follow my on Instagram, you may notice that I ate the same thing for meal 2 yesterday.  This combo was a winner!  Lindsay put the chili-lime flavor combo in my head Sunday night.  Eyeing my fridge, I decided that sounded like a great flavor for my lump crab meat.

 

Chili-Lime Mango Crab Salad

  • 3 oz crab
  • 1/4 large mango, cubed
  • 1/2 C edamame
  • Pumpkin seeds
  • Juice from 1/4 fresh lime
  • Cayenne pepper, to taste
  • Cilantro

 

 

Meal 3:

Nothing sounded good to me this afternoon.  I ate meal 3 (lunch) at 2:30.  Chicken Burgers, seasoned with my Mediterranean spice blend and mixed mushrooms and onions.  It was actually really good.  I’m glad I made 2 so I can have it again when I’m more excited about eating.  I ate it on an Ezekial pita with spinach hummus and cucumber slices sprinkled with pepper and paprika.

 

 

 

Meal 4:

Because I was so annoyed at my lack of appetite, I moved up my appointment with my trainer.  Leg day is a great cure for anti-hunger, right?  I whipped up a Zucchini Bread Protein Shake to have post-workout.  I mixed in oats for my carb.

(Random fact: I’ve always loved raw oatmeal.  I even ate them out of the Quaker container as a kid.)

 

Sorry for the bad terrible  pic.  I drank it in the car on the way home and it gets dark early!  And leg day so thoroughly cured my lack of appetite that I nearly forgot a pic.

 

 

Meal 5:

Dinner was leftovers.  This pic is a left over too… ’cause it was much prettier right out of the pot.  I have no real recipe – this Curried Tomato Chicken and Eggplant bowl was a “throw-together” dinner winner.

It involved curry powder, other Indian spices, ground chicken, fire-roasted tomatoes, Thai eggplant, onion, red pepper, and cilantro.  I ate it over shirataki noodles. 

 

 

Meal 6:

I repeated again.  Last week I made my beloved Carrot Cake Batter, using cottage cheese in place of the Greek yogurt.  This week I did it again, but also crumbled a salt-free rice cake into it and topped with a little sugar-free caramel (it’s by Walden Farms… and no, it’s isn’t near as good as the real deal). 

Meal 7:

When I drafted this post earlier in the day, I was ready to announce that I failed again at eating meal 7.  Behold, the power of leg day.  Meal 7 was an old favorite: 150 Calorie Chocolate Microwave Protein Cake.  Lots pf protein with cherries on top.

 

***

The protein count for the day: 167.3g.

My 2 shameless plugs: I’d love it if you’d click here and “Like” my new Facebook page.  Also, don’t forget to enter the giveaway for a $25 gift certificate to Open Sky!

Are you a fan of “cheat” meals?  Would you rather have it all in one day, or spread out over the week?

How are you keeping it (mostly) clean this season?

 

Roasted Butternut Chips and Curried Banana + Grand Spiced Milk

By

Speaking of being balanced…

 

Everything in moderation, including moderation.

I’m excited to describe one of the most delicious, fun meals I’ve ever had.  Heather and Kirk have done several pairing dinners for at-home “date nights.”  When I knew I was coming to visit them in Colorado, and that Lauren and Greg would be in town too, I immediately requested a Blends pairing dinner.  My fabulous hosts obliged with a (vegan) “Taste of Europe” dinner.   Katie even stopped by to say hello and share a drink with us!  It was great see her again, even if it was only a short visit!

 

Why do I always feel I have to crouch down in photos? My towering height isn’t blocking anyone… (Photo courtesy Heather)

 

The concept for these tasting dinners is that each person comes up with a couple of courses and a pairing.  Heather and Kirk did the bulk of the work, but I was given the opportunity to make the Petit Bouche.

I decided to make Roasted Butternut Chips with Caramelized Curried Bananas.  My pairing was a warm drink I like to call Grand Spiced Milk.

 

Photo courtesy Heather

 

All of this was created on the fly, which was interesting when I nearly burned the chips.  Despite the uncertainly, I was really happy when the way everything turned out!

The dish had a hint of heat and a little sweet from the curry and caramelized banana combo.  It paired well with the almond milk drink, which was laced with Indian spices and a hint of orange from the Grand Mariner, then rimmed with crushed cashews.

 

 

The remaining courses were the stuff of dreams.  Each dish and it’s pairing was better than the last.  We traveled from my Indian appetizer (yes, I’m aware India isn’t part of Europe… but it was a British colony for a long time!), we went to the UK, Italy, France, and Germany.

German Chef Heather makes a killer dessert!  Lauren and I kept sneaking more tastes of the almond pastry filling.

Photo courtesy Heather and her fancy camera skills

The Menu

  • Amuse Bouche: Strawberry Puff Bites and Lavender Rosemary Black Tea Reduction with “One Shade of Grey” Martini
  • Appetizer: Mushroom Tortellini Soup with Smoky Truffle Vodka
  • Entrée: Tourtière with 2010 Chateau del la Coste Margaux
  • Dessert: Marzipan Schaumrollen with Frangelico Martini

 

My favorite?  It’s hard to choose, but I have to says Heather’s Tourtière blew my mind.  Only this girl can take a traditional, meaty French dish an make it vegan and better than “real” thing.  The wine pairing was also spot on; a drinkable wine laced with dark fruits and a hint of cinnamon.

My French is so terrible that I spent half the day thinking she was going to make a tortilla.

 

 

I miss these guys.  Check out Heather’s recap here.  She’s also gradually posting the recipes for each course on her blog.

Happy Belated Birthday, Heather!!!

______________________________________________________________________________________

 

Roasted Butternut Chips with Caramelized Curried Banana

  • 1 Butternut squash
  • EVOO
  • Cumin
  • 1 small banana
  • Curry powder
  • Parsley (for garnish)

Preheat the oven to 375.

Cut the neck of the squashes off of the base.  Peel the neck and slice it into thin slices (~1/8th of an inch thick).

Line a baking sheet with parchment paper before spreading the slices across the sheet.  Brush with a bit of olive oil, and sprinkle on a little cumin.

Bake the chips ~25-30 minutes, flipping half way through.  Watch them closely and remove them when they turn brown and crispy.  Timing can vary depending on you oven and the thickness/moisture content of your slices.

They may not seem fully crisp while they are still warm; take them out of the oven and let them cool for ~5 mins. They should crisp up, but If they still aren’t crisp, put them back into the oven for 5 -10 mins.

While the chips cool, cut the banana into ~1/2 in slices and spread it evenly on a parchment-lined baking sheet.  Sprinkle with curry powder and place under the broiler for 2-3 mins.  WATCH these closely, because they will burn quickly!  Remove from oven when the tops are browned and caramelized. 

To assemble, place a banana slice on top of each chip and garnish with chopped parsley, if desired.

Servings will vary depending on the size of the squash.

 

Grand Spiced Milk

  • 1/2 C vanilla almond milk
  • 3 oz Grand Mariner
  • 3 oz vodka
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • Crushed cashews (to rim)

In a small pot over medium heat, warm the milk.

Whisk in the alcohols and spices, adjusting to your taste.

Spread the cashew dust on a plate.  Moisten the rims of the shot glasses with lime juice and dip in the cashews.

Carefully pour the warm milk into each glass and enjoy!

Makes 5 shots or 1 big glass to sip on by the fire.

Note: This can be made non-alcoholic, but you would want to add an orange flavor from extract or zest.

***

In all my spare time (hahahahaha!), I need to host one of these dinners at my home.

Do you ever pair drink with meals at home?

What are looking forward to this weekend?  I might get a new car!!!

 

Sources of Protein: Vegetarian and Vegan

By

Are you geared up to eat?

My stretchy pants are ready.

Before you start the Thanksgiving extravaganza, I have an awesome guest post from Allie about vegetarian protein sources. Allie decided to start training for a her own figure competition, and began working with my trainer a couple of months ago.  We’ve worked out together a few times and let me tell you – this girl lives up to her blog name (Forgotten Beast).  She is a beast.

You guys know the crazy amounts of protein I’ve been eating?  Well, Allie has a very similar nutrition plan, only she’s doing it vegetarian!  While you may not need quite as much protein as we try to eat, it is important to have an adequate amount (typically 0.8g per pound of body weight for athletes).

Instead of a typical What I Ate Wednesday, check out the creative ways Allie crams in the vegetarian protein in a day.

Be sure to click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is ramping up for Turkey Day!

_______________________________________________________________________________________

Hey kids, I’m Allie! You may have seen me pop up on Laura’s blog from time to time, since this wonderful guest-blog-post-host inspired me to get on the figure competitor train and has put up with me showing up on her doorstep three times now. Training for a figure competition requires mega-protein, and I’m trying to do it on a vegetarian diet.  This may seem impossible, but I wanted show just how easy it can be with some pointers/ideas for getting vegetarian protein in any diet.

Soy, Beans and Lentils

I’m grouping these together to keep it short and sweet. I mean, those are the pretty obvious sources of vegetarian protein, right? But if you’re in a rut or just don’t know what to do with it, you’ve got to give Laura’s Chick-less Nuggets and TVP Oatmeal (20g protein) a try – or pick up a package of tempeh (23g) to make “meat” sauce, stir-fries and more.

Nuts and Seeds

I feel like nuts are another obvious source of veggie protein—but what about seeds? Sunflower seeds (7g protein), pumpkin seeds (9g protein) and hemp seeds (11g protein) are all fabulous sources of protein – and they taste pretty darn good too.

Eggs

Whole eggs (7g protein) and egg whites (4g protein) are some of the most adaptable proteins. Breakfast, lunch, dinner and dessert – there’s no wrong time for scrambled eggs, PB & Jeggs, or an omelet.

Dairy

Greek yogurt tops the charts in the protein-from-dairy category (23g protein in brands like Fage and Trader Joe’s). Other good dairy-based protein sources include cottage cheese (15g protein) and ricotta.

Vital Wheat Gluten

Not an option for the wheat and gluten-free among you, but otherwise?  23g of protein in one serving – and there are SO many ways to use VWG. You can make your own seitan, faux chicken, faux breakfast sausage (Editor’s Note: I’ve made Allie’s recipe with TVP and it is really good!), high-protein bread and more.  Save money and all the preservatives and sodium you find in the vegan “meat” options at grocery stores by making your own.

Protein Powder

Protein powder is an easy way to get a protein boost.  While it is not a replacement for real, whole foods, it can supplement shakes, meals and an overall balanced diet.  There are so many good vegan protein powders out there that there is no reason feel powders are limited to those who can/want to drink whey and casein.  (Or beef protein powder. Really? Has anyone tried this?)

Greens and Veggies

Of course I can’t omit the veggies! Don’t let these precious grams of protein go unnoticed! While a serving may only have 1-3g of protein, if you get 5-6 servings in a day, you’re adding 15g of protein!

 

So How Do You Put It All Together?

Here’s a sample of what a day may look like for me (keep in mind I’m eating seven meals and aiming for crazy amounts of protein – just like Laura – you only need a few of these to meet everyday health goals!):

  • Breakfast: Greek yogurt and fruit (24g)
  • Post-Workout: Peaches and cream smoothie (Vanilla protein powder, frozen peaches, hemp seeds, almond milk) (36g)
  • Morning Snack: Lentil flatbread topped with peanut butter (22g)
  • Lunch #1: Tempeh “bacon” and sautéed collard greens (26g)
  • Lunch #2: Vital wheat gluten “chicken” salad (27g)
  • Dinner: TVP and cottage cheese “hot pocket” with a side of oven-roasted broccoli (42g)
  • Dessert: Egg white topped with cranberries and sugar-free syrup (17g)

Grand Total? 194g of protein

And not an animal in sight.  Half of these options are vegan as well, so, even if you omitted the eggs and dairy (and I do mean omitted—not even substituted one of the other many amazing and completely plant-based protein options), this day would still have 140g of protein – much more than average daily protein needs (which seem to be around 50 – 100g for ladies, from what I’ve read).

While I’m not a huge fan of numbers when it comes to food and nutrition, they can be a helpful guideline, so I’ll include this: this entire day comes in at under 2000 calories and balances out to a 40/40/20 macro ratio.

I hope this answers some questions/busts some myths about vegetarian protein!

***

Thanks again to Allie for such an incredible post.  I am so impressed by her dedication!  For Thanksgiving I’m taking a few days off to relax.  I hope you all get to do the same.  

Happy Thanksgiving!!!

How are you “falling into good habits” over the holiday season?

Do you make an effort to get protein throughout the day?  Post-exercise?

Semi-Normal Eats + WIAW

By

Freedom.

 

 

It makes me happy.

After a week of boring, #stinkypee eats, lean white protein and asparagus are NOT What I Ate Wednesday. 

 

My post-competition trip to Whole Paycheck Foods was the stuff of dreams.  I had a list and nothing but time.

2 hours later I emerged from Whole Foods almost $200 poorer and without a single piece of meat in my cart.  I even skipped the bacon (the line at the meat counter was too long).

Of course I had to fuel up properly before making this epic grocery trip.  Toad in the Hole made with P28 High Protein Bread and a local farm egg.  Cooked in truffle oil and topped with sriracha.  Welcome back, #yolkporn. 

_______________________________________________________________________________________

I’m so happy to get to post a semi-normal What I Ate Wednesday!  I say semi-normal because It has been a busy day and I didn’t get to be quite a funk with my foods… and I went to an election night gathering… so I had a bug ‘ol treat dinner.  Woot!

Also different is how my meals are labeled.  No “Meal 1, Meal 2,” etc. this week!  I ate a proper Breakfast-Lunch-Snack-Dinner.  I’ll have another meal plan soon, but these are my days “off” before we start training again.  I hate to admit it… but I kind of missed eating more meals!

Check out my semi-good habit eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see how everyone else ate on Election Day.

_______________________________________________________________________________________

Breakfast:

Somethings will never change.  I started out with my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos).

This was followed by my TVP “Oatmeal” done up apple pie-style.  I add apple pie spice and mixed in fresh apple at the end.  Topped with a peanut butter drizzle and cinnamon.

 

Lunch:

I brought my leftover’s from last night’s dinner to work.  Roasted brussels, cauliflouwer, and baby bellas.  I tossed then in salty fish sauce, red peppe flakes, and coconut oil pre-roasting.

 

The noodles are kelp noodles.  I heated them in hot water to soften and toss in a pad thai-ish sauce.  I’m enjoying my freedom from measurement, but here are the ingredients for the sauce:

  • Peanut flour
  • Unsweetened almond milk
  • Grated ginger
  • Lime juice
  • Cayenne
  • 1 drop lemon Stevia

 

Still trying to get my protein in (and because I wanted them), I had a bag of Veggie Pizza Protein Puffs from Kay’s Naturals.  I ordered online; click here to find them and get 20% off your order. 

 

Snack:

Pumpkin hummus, cauliflower, and edamame.

Eating carbs mid afternoon still feels so scandalous!

Dinner:

I spent the evening with my friends Todd and Jeff watching the election results like some people watch football games.  If people watch football with Malbec and cookbooks…

 

Election Day = pizza night!  Mellow Mushroom pizza (side note: I worked there in college for a hot minute) with meatballs, red peppers, and feta cheese with a side salad.  

Look at this plate and that glass of wine above.  Then multiply it by 2.  It was a 2x dinner.  

 

Dessert:

A celebration bowl of pumpkin ice cream (real ice cream – full fat and yummy) topped with a crumbled cinnamon muffin and chocolate syrup.

***

The protein count for the day: KIDDING!!!  I have NO idea.  Freedom from numbers.

What’s the most you’ve ever spent on groceries?

Did you do any election night partying?

 

The Most Boring Food Post Ever (WIAW)

By

You don’t want to go to the bathroom after me.

Anyone else having Ace Ventura flashbacks?

In the final week before my figure competition, I’ve cut out all that is good.  My only vegetable is asparagus.  Asparagus is like body building super food.  It is low in sodium and sugar, high in protein, and a natural diuretic. My pee stinks.  I don’t think I’ll ever eat asparagus again.  Until the next competition.

See my veggie drawer at the bottom?  That’s nothing but asparagus.  I spent $40 on asparagus.  Other items in the fridge include sweet potato, spaghetti squash, chicken (5 ways), swordfish, and tuna.  All of these are pre-cooked so I can eat in a hurry.

Below I’ll chronicle the 7 exciting meals I have to shovel down… but first a little inspiration.  Monday I asked what quotes or songs inspired you to push through, and Alexandra shared to following quote:

“The brick walls are there for a reason. The brick walls are not there to keep us out. The brick walls are there to give us a chance to show how badly we want something. Because the brick walls are there to stop the people who don’t want it badly enough. They’re there to stop the other people.” – From “The Last Lecture”

This really resonated with me, and inspired me to keep pushing all day.  If it were easy everyone would be doing it!

This Halloween-themed What I Ate Wednesday is downright scary.  Repetitive meals terrify me.  That’s exactly what today’s post is.  Sorry.

Check out my freakishly boring eats below, and then click here to head over to Jenn @ Peas and Crayons to get to see some more exciting Halloween treats.

Meal 1:

In effort to shake things up, I have been drinking my morning cocktail out of champagne glasses.  It’s almost like a mimosa.  But not.

For breakfast I am allowed a protein (chicken or white fish), oatmeal, and 10 blueberries.

Yes, I said 10.

Thank god for last week’s Cinnamon-Flax Chicken creation.  I think this is the only way I can eat breakfast protein.

Served with oatmeal, which I flavored with almond extract, vanilla, and an ass-load of cinnamon (that’s a technical term).  And 10 blueberries.  10.

Meal 2:

Asparagus.  Protein.  Spaghetti.  Squash, that is.  I only get carbs before 2 pm now (at meals 1-3).  My carbs can be oatmeal, sweet potato, or winter squash.

Here I roasted some asparagus to go with my spaghetti.  While that was cooking, I made a quick sauce of lemon juice, rice vinegar, cilantro, and 1 drop of lemon Stevia (a little goes a long way).  For my protein, I had a serving of my pre-cooked chicken.  This one was done on a grill pan with a Mexican spice blend (sodium-free, obv).

It wasn’t half bad!

Meal 3:

I swear I don’t know what I’d do without Swordfish.  The asparagus I could do without.  At least I get 1/2 tsp olive oil at lunch.  I drizzled my meal with Sweetwater Growers‘ Habanero-infused olive oil, and topped it with fresh basil.

Swordfish and asparagus

Since it is Halloween, I decided to get festive for my carb at lunch.  No candy for me this year, but who needs that when you have sweet potatoes?  (I’m totally lying – I’d kill someone for a Halloween cookie right now.)  

I turned my ‘tater into a pumpkin dessert by mashing it with a little water, lots of cinnamon, nutmeg, brown sugar and maple extracts, and a few drops of liquid Stevia.  His face is made of oats and his stem is – what else – an asparagus tip.

Meal 4:

Seared tuna steak with a green onion, ginger, and lime sauce.  More asparagus. This time in soup form.  I’d like to work on this recipe and post it… it’s not ready yet.

Meal 5:

Surprise!  More asparagus, this time sauteed with garlic and red pepper flakes.  Topped with 1/2 tsp Sweetwater Growers‘ Rosemary-infused olive oil.  And Swordfish.  I miss nighttime carbs.

Meal 6:

More chicken, this one grilled in a Mediterranean spice blend.  And I shook things up with… WHITE asparagus.  Eaten raw with a sprinkle of cumin.  Despite its phallic appearance, I normally love white asparagus; however, at this point I hate all things asparagus. 

White asparagus is nearly identical to green nutritionally speaking, but it is white due to having been kept out of the light.  The flavor is slightly milder then green, and it’s a little softer.  They sort of taste like endive to me.

Meal 7:

No more dessert for me.  Sort of.

Dessert chicken, anyone?  In the South people eat chicken and waffles for breakfast sometimes.  Gladys Knight has a famous restaurant based on the concept!  With this in mind, I tossed this chicken with a little maple extract and cinnamon before baking.  Then I sprinkled everything with more cinnamon… even the asparagus.

Not bad.  Would be better with a waffle.  And syrup.  Mmmmm… sugar…

It’s also Foodie Penpal reveal day!!!

Emily sent me a delicious box of goodies.  At least I think they are delicious… since it’s not asparagus, I can’t eat it until after I walk of that stage Saturday night. 🙂  That chocolate granola is coming with me though!! 

***

The protein count for the day: 192g.  The sodium count: 602.8mg (all from the protein!).  The sugar was 17.7g.

Driving home from posing practice last night I was stuck between a Krispy Kreme truck and a Pabst Blue Ribbon truck.  I subsequently gave the universe the finger.

Do you like asparagus?  Does it make your pee stink?  I heard it doesn’t affect some people!

What is your favorite Halloween candy?  I like Reese’s.  Or Snickers.  Frozen.

The Good, the Bad, and the Strange

By

Obviously these aren’t always mutually exclusive in my world.

Consultants will advise you to “sandwich” bad news.

If you have to deliver bad news or feedback, one theory is to begin with a positive, followed with the negative, then end on a positive.  A positive sandwich.  I’m not your traditional consultant – I prefer to get the bad out of the way immediately.

This bad in this post isn’t news (at least I HOPE it’s not new to anyone).  I saw this on Instagram, and I think you’ll agree this spotting method is never good: 

And now for the #strange but good. 🙂

Despite Because of my insane diet, I’ve managed a good deal of #strangebutgood recently.

 ________________________________________________________________________________

1. Airplane Protein Muesli Pudding

2 days after the trip I chronicled in yesterday’s Healthy Traveling Food post, I had to do it again.  This time I had a very early flight and brought breakfast on the plane.  A (recycled) container of muesli, protein powder, strawberries, and walnuts.

Before boarding, I asked the coffee shop for a larger glass so I could mix it up without spilling on the plane.  Once seated, I asked the flight attendant for some water to make it a pudding-like consistency.

Not too shabby… but I’m fairly certain the person next to me though I was insane. 

2. Chicken ‘n Pears

This was from before most of the fruit was cut from my diet, but I had to share because it was a very #strangebutgood breakfast!

I cubed some pre-cooked chicken and sautéed it was a diced pear in a quick sauce of low-fat coconut milk (NOT as good and the real thing), cardamom, and ground flax.  I had my doubts about this one, but it was pretty good… it would have been even better for dinner over some parsnip rice.

3. My New Brinner

This kind of goes with #2 above.  Brinner normally is breakfast for dinner.  Lately I’ve been eating dinner for breakfast.  At least that’s what it feel like when I’m eating chicken at 8am.

If you’re going to have to eat chicken at breakfast, I recommend my Cinnamon-Flax Chicken.  It almost make it like breakfast.  The roasted grapefruit on the side was fabulous, and I coated my no-sodium Ezekial toast with fantastically creamy new peanut flour combo.

Peanut Flour Spread

  • 1 T peanut flour
  • 2 T Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 tsp butter vanilla extract (yes, this combo does exist – I found it at Home Goods)
  • 2-3 drops liquid Stevia

4. Chocolate Red Cabbage Ice Cream

The consensus last night on Instagram is that this is strange.  I can’t take credit for this strange idea though!  The Vitamix demo guy always makes a red cabbage “ice cream” when he’s at Whole Foods.  His doesn’t have protein (I think he just adds apple juice), so I’ve been making my own post-workout Chocolate Red Cabbage Ice Cream.

Once you get over the color, it’s really quite good.  You can’t taste the cabbage, and it adds a lot of volume so you feel like you’re eating a gigantic bowl of ice cream.

Chocolate Red Cabbage Ice Cream

  • 90g red cabbage (~1 C)
  • 1 scoop chocolate protein powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 tsp Guar Gum (optional, but adds creaminess)
  • 7-8 drops liquid stevia
  • Ice + water, to taste

Place everything in your high-speed blender and mix until creamy.

Notes:

  • If your protein powder isn’t very chocolate-y, try adding some coca powder or chocolate extract
  • You could do this in a smaller blender, but you need to be sure you cabbage is cut into small piece before blending. 

5. Lee’s Cauliflower Tuna Hummus

Lee @ In My Tummy was holding me to my idea to start a #strangebutgood link up… but I’ve been so busy with work travel and training that I haven’t been able to organize it.  Being the awesome blogger she is, she agreed to share her #strangebutgood creation anyway! 

Starting with a recipe for Cauliflower Couscous as the base, Lee funk-ed it up by adding tuna and hummus.  Brilliant!!!  From Lee: “It was surprisingly good!”

Totally trying this.

***

 I really am going to do the link up.  My competition is November 3rd and I hope to get myself together after that. #thebestlaidplans

Have you had any #strangebutgood items lately?

How do you prefer to give/receive bad news/feedback?

Cinnamon-Flax Baked Chicken + WIAW

By

You don’t realize how much you love something until it’s gone.

I only endorse this statement as it relates to food. 😉

This week’s diet change s to seriously cut sugar to help my abs come in. *crossing fingers*  This means I go from 3 servings of fruit a day to 1 serving of berries (they are low in sugar) at Meal 1.

Next week I cut fats, which will suck.  I’m cherishing my nuts (#thatswhatshesaid) and salmon while I can this week!

In other news, I finally bought and hung my pull up bar!

  I did 100 pull ups UNASSISTED yesterday.  Don’t be too impressed – I did 10 sets of 10 and it took a while. 😉

I didn’t do so well at making my eats Halloween-themed for  What I Ate Wednesday.  It’s getting harder to do anything super-creative, but I did my best!   Check out my “special” low sugar, low sodium, high protein, super-clean eats below (it makes me tired just listing all that), and then click here to head over to Jenn @ Peas and Crayons to get to see how normal people ate in spirit of Halloween this week!

Meal 1:

I’m repetitive.  Yes, I had my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos). Followed by TVP Protein “Oatmeal.” 

Today’s was a vegan version (no egg whites).  To get a little more protein, I used Greek yogurt to make it Strawberries ‘n Cream.  All I did was mash up strawberries with the yogurt, stevia, ginger, and vanilla.  Simple and delicious! 

Meal 2:

I made Cinnamon-Flax Chicken!  Does this count as #strangebutgood?  If you don’t eat meat, I would bet money that this would be delish with tofu.  Recipe at the bottom of this post.

It was good, but the sides were even better.  Kale chips coated in a sugar-free simple syrup and apple pie spice.  Simple syrup sounds fancier that it was.  I mixed together some sugar-free maple syrup and water so it was thin enough to coat my kale, then added apple pie spice.  I also tossed in some zucchini, which was also tasty!

Meal 3:

Once again… the steak of the sea makes an appearance in my kitchen!  Every Sunday I make a big batch of protein, and Swordfish is my #1 favorite.  It is such a rich fish that it tastes buttered.. but it’s not!  This was grilled with Herbs de Provence, garlic, paprika, and lime juice.

Eaten with pre-roasted calabaza squash with sage and onion, portobello slices, and parsnip “rice” with celery leaves. I would eat this competition diet or not!

Meal 4:

I had to attend a conference, so into a cooler went a salmon salad.  This week’s salmon was baked with lemon juice, mint, and sage.  I chopped it up and tossed it with chopped celery, beet, and zucchini. 

Meal 5:

It was legs day, so I had a date with my trainer to do my hack squats (blech), followed by posing practice.

I took a liquid dinner to go. This shake is a combo of my Sweet Potato Pie and Carrot Cake shakes.  Sweet potato, carrot, tofu, protein powder, spices… and some celery for good measure.  Oh, and I hand mixed in some oats.  The Vitamix will blend anything.  Literally. 

Meal 6:

Is it weird to crave brussels at 9:30pm? That’s what I wanted, so that’s what I had.  Roasted in a sauce of nutritional yeast, apple cider vinegar, cumin, paprika, garlic, and a little coconut extract.  The coconut was the perfect pair with my (low-fat) coconut-curry marinated grilled chicken.  Fun-flavored protein, ftw. 

Meal 7:

Dessert!  No more fruit at night… I’ve missed my cherries on top, but this didn’t disappoint despite the fact that it looks like a giant poop.

Pumpkin-Chocolate Bread Pudding

  • 1/2 slice no-sodium Ezekial bread, ripped into tiny pieces
  • 1/2 C no-salt cottage cheese, 
  • 1T peanut flour
  • 1T cocoa powder
  • 2T pumpkin puree 
  • 1/2 tsp cinnamon
  • 1/2 tsp cocoa extract
  • 1/2 tsp vanilla extract
  • Stevia

I added some water to mix it, then microwaved it for a few seconds.  Warm chocolate-pumpkin bread pudding.  It looks odd… but I assure you it tasted incredible.  New protein dessert staple.

Cinnamon-Flax Baked Chicken

  • 1 chicken breast
  • 2 tsp ground flax
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

 Pre-heat oven to 375 degrees (I used convection).

Rise your chicken, and place on a hard surface to pound with meat tenderizer.

Mix together flax, cinnamon, and nutmeg.  Coat chicken with the mixture.  It should be wet enough from rinsing for the coating to stick without using an egg.

Place in oven for 8 mins, then flip to bake for an additional 6-8  mins.  If using convection, simply bake ~10 mins.  The chicken is done when it is white all the way through.

Note for my plant-based friends: This would rock with tofu too!

Serves 1, easily doubled (I made 4).

***

The protein count for the day: 170.9g.  The sodium count: 574.9mg.  And my new one to watch – sugar – was 28.6g.

I also want to thank everyone for your encouraging words on Monday’s post.  It’s a little scary, but all of your support means the world.  I did feel much calmer after your comments and tweets! XOXO

Do you pay attention to the sugars in your diet?

Have you had any delicious Halloween treats yet?  Let me live vicariously through you!

Follow Me!

instagram_b facebook_b twitter_bpinterest_b
rss_a email_ayoutube_b googlep_b

Popular Posts

Home | About Me | Privacy Policy | Fitness | Recipes | Training & Nutrition

Affiliate Links: This site is monetized through the use of affiliate links. This means that if you were to make a purchase through one of these links, Sprint 2 the Table would receive a small percentage of the sale price. Thanks for your support!