Tonight feels like it could go sideways. Not too sure why. Good workout this morning, got my cardio in and busy but productive day at work.
Finished dinner – Kale salad with tuna, tomatoes, cranberries, seeds and little bit of poppyseed dressing – and I still feel like something sweet. Pull out ketchup crispy minis, ok not sweet but carbs. Had a few handfuls. Still searching, raisins sure! Let’s “fill up” my sons 1/4 empty bin 😉 handful, few more, close the lid. But this is how it starts, little bits of things.
My husband is heading downstairs with my son leaving me in the kitchen alone. Dangerous. I have to do a little cooking tonight for the rest of the week. I made a coffee, almond milk latte actually with a bit of chocolate protein powder, ah this is satisfaction!
And I write about it, of my fingers are typing I certainly can’t be eating too 😉
I discovered something interesting this past weekend that got me thinking!?! I use yams or sweet potatoes for one of my starchy carbs during my day and the amount changes weekly. This particular day I needed 108g of yams/sweet potato. I normally have been taking the easy (lazy) way to cook them and putting them into my slow cooker when I cook my meats. When I weigh them out I get about 2-3 1″x1″ cubes – hardly enough to even count! And trust me some days I think “what is the point!” but as the weeks go on I will take every gram I can get.
This time, I used my new fancy Spiral Vegetable Slicer to make sweet potato curly fries. I was super excited and I believe I used 2 small sweet potatoes to fill a baking tray. I popped them into the oven for about 10 mins, watching carefully because they cut very thin. When I took them out to weigh them, to my surprise the WHOLE tray weighed 107g. How could this be??
Yes, it was too good to be true – but luckily I found that out AFTER I ate them – LOL! I thought that maybe I had weighed them wrong before – out of the slow cooker with all the extra moisture. But no sadly, that is the correct way to weigh them and the way I had done it in the oven dehydrates them so the macros would be as if you are eating the whole sweet potato – obviously right?!!
Further to my Egg White Pancake post, I also try to spice things up by making this recipe a couple of different ways.
Waffles – basically make up the same ingredients and put into your waffle maker! Warning though, because of the egg white they tend to puff up a bit and cause a bit of a fuss in the waffle maker. I don’t do them this way often.
The easiest one has been lately the loaf;
The one above is for 5 days – so I take my ingredients for one day;
1 cup egg whites (or a mixture of protein powder and egg whites)
all x 5 for 5 days – mix it up, I blend it with a hand mixer. Then pour it in – bake at 350 for about an hour. I divide it up and then freeze it. Take it out the night before to thaw and then cut up into pieces and put under your broiler for a few minutes to brown up!
And sometimes, when I am a nice wife. I cut my husbands up and then make it into french toast – YUM!
You will find a lot of people in the fitness/bodybuilding industry eat Talapia. It is low fat and doesn’t have a fishy taste or smell. You can blend it in with almost anything. I have eaten my fair share in the past, but I have now switched to Sole or Cod or if I am feeling fancy, Halibut. What I am looking for really is wild white fish and Talapia is farmed.
Today I made up a sauce to coat my Sole with before it went into the oven. It consisted of Stone Ground Mustard, Frank’s Red Hot, Low Sodium Soy Sauce, Sea Salt and Flavor God’s Lemon & Garlic seasoning. I really just eyeballed it to see what worked, put my finger in it to taste and it was ready to go!
I buy my fish frozen from Walmart or Superstore. For me one pack equals about 3 meals.
I put my thawed fish onto a baking sheet, onto parchment paper and coated it with my sauce.
I baked it in the oven at 350 for about 12 mins and then I put it on high broil for another 8 mins (may have been a touch too long). It really depends if you are eating it right away or saving it for later to be re-heated. For me it is the latter so I normally try not to over cook it.