Sprint 2 the Table

Appetites and Adventures

Attacking a Cold + WIAW

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I will not get sick. I will not get sick.  I will not get sick.

 

Clicking my heels together 3 times…

I woke up Tuesday with a scratchy throat and stuffy nose.  I spent all day feeling like I was about to cough… you know, that tickle in the back of your throat?

Time to attack.  My solution (I hope):

  • Juice Plus – These are my ‘vitamins.”  It’s awesome because the pills are made from fresh fruits and veggies.  They juice them and then dry it into a powder, so you’re really getting a whole food-based pill vs. a vitamin (no, they don’t give me kickbacks… but they should!)
  • Bragg’s Apple Cider Vinegar (ACV) – You guys know I love this stuff.  In addition energy and digestive benefits, it is alkalizing.  this is important because when you’re sick your PH balance is off
  • Water – LOTS of water helps flush out the germs
  • Luden’s Wild Cherry Throat Drops  – I’m pretty sure these don’t do anything… but they taste good and have a comforting factor since my mom used to keep them on hand when we were kids #sorryimnotsorry
  • Zinc – Some studies have found that Zinc reduce the length and severity of a cold… some found that it does nothing.  I’m covering all my bases
  • Vitamin C – Also questionable, but it potentially can shorten the length of a cold.  Again, covering my bases
  • Bourbon – KIDDING.  I’m not drinking away my symptoms… but I have a friend whose grandmother says to take a tablespoon of bourbon and a tablespoon of honey every hour until you feel better or pass out.  In reality, I’m infusing this bourbon for a special Christmas cocktail… TBA

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Today I don’t necessarily have holiday recipes to share… but I have recipes creations!  I’m exercising my Kitchen Workout (have you joined?), especially now that I’m feeling the ick.  Lots of  clean eats to heal and ward off sick germs.  During cold and flu season, I think this still fits with Jenn’s What I Ate Wednesday theme this month:

Below is my day of healing eats.  Check it out, and then be sure to head over to Jenn @ Peas and Crayons and see what everyone else is cooking up the week before the fat man come creeping down your chimney!

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Meal 1:

This was my first ACV of the day: my morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos).

For breakfast I was inspired to repeat the cauliflower “grits” I shared Monday.  Carol suggested I add nutritional yeast to make cheese grits!  I followed the same recipe, but added a tablespoon of nutritional yeast and some cayenne (to help clear out my nose).

Served with a toasted P28 protein bagel and a runny egg, cooked in a bit of truffle oil.

 

 

Meal 2:

Goji berries have tons of antioxidants   I re-hydrated some to plop into a bowl of cottage cheese (yes, I am aware that diary isn’t good for congestion, but it’s what I wanted… and it’s about to expire).  With all the add-ins this tasted like a bowl of pie!

Goji Berry Pie

Goji Cottage Cheese Pie

  • 1/2 C no-salt cottage cheese
  • 1 T vanilla protein powder
  • 1 T goji berries (re-hydrated in water)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1-2 drops english toffee flavor concentrate
  • 3-4 drops vanilla stevia
  • Blob of Sunbutter

 

Mix together in a small bowl, adding milk/water as needed.

 

 

Meal 3:

The worst part about feeling under the weather is not wanting to eat.  I LOVE to eat.  Just not right now.

But I forged on.  I used to love making pizza crust out of Kamut flour, and decided that would be a nice comfort food.  Until I ruined the crust by letting it stick in the pan.  Kamut toasts it is!

 

Served with a warm salad.  The dressing was a mix of ACV (heal me, vinegar!) and red pepper hummus.  My toppings were swordfish and sautéed red peppers, baby bellas, and onion.  I very lightly sautéed my spinach at the end.

Did you know that cooked spinach increases absorption of its calcium and iron?

 

 

Meal 4:

If you follow me on Instagram, you saw I got a little package in the mail after arriving home from the gym:

 

My Bulu Box this month contained C-Spray!!!  Perfect timing.  I don’t know if it works yet, but it was pretty tasty.

After my spray, I made a random post-workout meal.  Tuna burger from Whole Foods with sriracha, cucumber with fresh ground pepper, and a sweet potato topped with peanut butter.

 

I always eat the skin of my sweet potatoes for the fiber.  Plus I like it.  Is that odd?  I thought everyone did until someone at work commented…  Is this a Strange But Good?

 

 

Meal 5:

I wanted black bean soup.  I wanted cabbage.  I wanted brussels sprouts.  I had no patience.  This could only end in a stir fry.  It was a hodge podge… and it was pretty tasty!

 

Mexican Trash-Fry

  • Brussels, chopped
  • Red Cabbage, rough chopped
  • Shallots, diced
  • Garlic, minced
  • Tempeh
  • Black beans, no salt added
  • Apple Cider Vinegar
  • Cumin
  • Cayenne
  • Coriander
  • Cilantro

 

Start sauteing the brussels first, as they will take the longest.  I didn’t measure, I just tasted and added.  It’s be best kind of cooking.

 

 

Meal 6:

More C-Spray, followed by eggs.  PB & Ceggs, topped with muesli.  Except I didn’t make them vegan – I used real eggs.  and I used caramel extract rather than maple.  Yum.

 

 

Meal 7:

I managed to take a break from the 150 Calorie Chocolate Microwave Protein Cake.  I had to finish that cottage cheese!

It was a random mix, but one of my favorites:

  • Cottage cheese
  • Cocoa powder
  • Chocolate protein powder (1/2 scoop)
  • Cinnamon
  • Cherries (melted in the microwave)
  • Cake of rice

 

Brought to you by the letter “C.”

And yes, I ate out of the same bowl 3x today.  Anything to avoid dishes.

***

The protein count for the day: 165.0g.  A little low, but I’ll get it back tomorrow when all my “cures” work.

Don’t forget to join the Strange But Good link up this Friday!!! 🙂

Do you have a secret remedy for colds?

What are you making for the holidays?  My baking begins in earnest today!

 

Orange Cardamom TVP “Oats” + WIAW

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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!

Complex Carb-Loading + WIAW

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New year, new plan.

 

Nevermind that we still have a month left in this year.

I need to be more careful what I wish more.  The week before last I mentioned that my trainer hadn’t sent my new nutrition plan… but I was headed to vacation and didn’t feel like reminding him.  Yesterday I got the plan.  I’m aiming for another figure competition in March, and the bulking has officially begun!

My 7 meals a day are still in place.  The basics are the same: at least 25g protein at each meal,  a fruit (in the morning) or a veggie.  The big difference is the complex carb portions.  I was getting them 4x a day… now I have a serving at EVERY meal.  I am going to be so stuffed!

 

What are complex carbs?

They have a chemical structure that is made up of three or more sugars, which are rich in fiber, vitamins, and minerals.  These carbs will keep you full longer because they take a little longer to digest, and they don’t raise the sugar levels in the blood as quickly as simple carbs do.

Complex carbohydrates are fuel; they contribute significantly to energy production and have a higher nutritional content that simple carbs.

Some examples:

  • Oatmeal
  • Cereal (the “healthy,” low-sugar varieties)
  • Wild or brown rice
  • Ezekial bread
  • Beans
  • Lentils
  • Winter squash
  • Sweet potato
  • Bananas

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My new plan and re-focus in eating clean fits perfectly with this month’s What I Ate Wednesday theme: good habits.  Yesterday I asked you all to join me in a Kitchen Workout challenge.  Below is how my first challenge day went.

After checking out my crazy-clean bulking day, click here to head over to Jenn @ Peas and Crayons to get to see how everyone else is sticking to their good habits.

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Meal 1:

After the usual morning cocktail (mix of Apple Cider Vinegar, Glutamine, and Fitmixer Aminos) I went for a healthified version of a comfort meal.  A cold, rainy morning can only mean one thing: Grilled PB&J with tofu peanut butter (recipe here).  I love how gooey and warm the inside gets!  Served with a side of raspberries. 

 

 

Meal 2:

After perusing Whole Foods, I decided to make my own Mediterranean Salmon Burgers this week rather than buying the frozen stuff.  I’ll post the recipe later, but let me assure you these are very good!

 

For my complex carb, I made a festive salad of edamame with pomegranate and Marcona almonds.  I dressed with with a quick nooch mix:

  • 1 T nutritional yeast
  • 1/2 T coconut vineagar
  • 1/2 T water
  • 1/4 tsp Mediterranean spice blend
  • 1/8 tsp cayenne

 

 

Meal 3:

I’m kind of embarrassed.  I’m turning into a creature of habit.  Lunch was swordfish.  Again.  But I really, really like it! I cook it in a grill pan with Italian herbs, pepper, and lemon juice.  Easy and delicious!  Next week I’m making Heather’s Mexican creation to shake things up.  Today I ate my grilled steak of the sea with an Ezekial pita and a salad of arugula, cauliflower, and radish sprouts.

 

 

Meal 4:

Something dangerous happened.  I discovered that I can handle de-boning a rotisserie chicken much better than touching a raw chicken breast (creeps. me. out.).  The dangerous part is that whole chickens are more expensive.  Whatever.  My sanity is worth it.

I ate my de-boned chicken mixed with red pepper, zucchini, and spinach hummus.  My carb was a pretzels.  Not a good low sodium choice.  I don’t have enough complex carb choices on hand this week as I didn’t get my new plan until after my weekly grocery run.  So for now I’ll enjoy my salty treat. 🙂

 

 

Meal 5:

This dinner was fantastic.  I will be sharing the whole recipe later (when I have enough light to take better pics), but for now I’ll just say that it’s a Mexican-Sweet Potato Pie layered with spinach and chicken (I also discovered ground chicken is easier to deal with than chicken breasts).  It could easily be made vegan with tempeh or TVP… which I may try next time around!

 

The pie was shared with my friend, Kenny, who came by to say hello and talk clean eating.  Kenny has some specific goals for fitness and nutrition, so we strategized a bit.  His “homework” is to write his own guidelines.  I also roped him into doing a few quest posts about it.  *evil grin*

He calls me his “food sponsor.”  I kind of like it.

 

 

Meal 6:

Before vacation I made Alexandra’s Spunky Monkey Pumpkin Pie into muffins and left before I could eat them all.  Good thing they freeze really well!  I enjoyed one tonight atop an old favorite: Carrot Cake Batter.  Made with whipped cottage cheese instead of Greek yogurt.  I almost forgot how good it is!

Meal 7:

I failed.  I ate dinner late and skipped meal 7.  All those carbs and I think I’m getting a cold… I couldn’t bring ,myself to eat another bite.  Like when I first started with the 7 meals a day, this is going to take some adjusting!

***

The protein count for the day: 170.2g.  I’m back at it!

Are you on board with the #KitchenWorkout?  How did you keep it clean today?

What is your favorite complex carb?

 

Sources of Protein: Vegetarian and Vegan

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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!

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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?

What I Ate Without a Plan + NuttZo Winner

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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.

 

So happy to be back in the gym!!!

 

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!

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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.

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.

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Breakfast:

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).

 

 

Mid-Morning Snack:

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!

 

 

 

Lunch:

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

 

Afternoon Snack(s):

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.

 

 

 

Dinner:

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.

 

 

 

Dessert:

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)
  • Ice
This was a fantastic combo.  I almost made seconds.  Thank god I was too tired.

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I didn’t forget… the winner of the NuttZo giveaway has been selected!!!

Congratulations to…

Layne! 

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?

 

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. 

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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.

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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.

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!

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