It has been awhile since I posted about foods I am eating. Since I’m competing next year I’ve started tightening up what goes in this body. My goal right now is to stay tight and build what muscle I can.
I love this menu and it’s got good things on it that are clean and flexible enough to make tasty. I started it two weeks ago and haven’t gotten bored yet. Again, I change things up a tad with how I prepare stuff and that helps a lot.
Oatmeal, egg whites and two whole eggs. The original menu has a piece of toast but I have been enjoying an apple since Honeycrisps are in season. They are my absolute favorite apple and the are good for you. Nobody gets fat off fruit!
I boil 42 eggs every Sunday and peel them. All but 12 get cut in half and the yolk tossed. Then I baggie them up individually and heat in the microwave each day. Much cheaper than the carton. Who says eating clean is expensive!
I cook up my oats, chop up my eggs and eat. Delicious! I love oats so I could eat this everyday for a year.
Chicken breast and sweet potato. This week I did a buffalo crockpot chicken. Whomp it’s good. I threw the breasts and Franks Wing Sauce in the crockpot. The last 30 min. of cooking I added a half tub of fat free cream cheese and shredded the chicken with two forks.
The sweet potatoes I sliced and baked. I sprayed with butter spray, sprinkled pumpkin pie spice on them, a little salt and cooked for about 40 min. on 400. They are so stinking good. I bagged them up and it’s good cold or hot.
Ground beef or turkey meat with an Ezekial or bread, cilantro, salsa, lettuce, and black beans. I bag up the ground beef and then place it on a bed of salad. Then I put the black beans on top and add a little salsa. Then I either toast or just eat the bread/wrap on the side. Yummy.
It’s supposed to be flank steak and greens but I switched to more chicken this week because I didn’t have time cook up flank on prep day. I had traveled this weekend so I had to have all my food cooked, prepped, and bagged in about two hours.
So, I roasted two pans of broccoli for my main vegetable and made a pot of Jamaican collard greens. The broccoli is just balsamic vinegar, garlic powder and salt cooked for 40 min. at 400.
The Jamaican collards are easy. Boil the collards for 10 min. (fresh bagged collards). Pour out half the water. Dump a can of Rotel cilantro and lime in the collards. Squirt some lime juice in there. Put 2 tbsp of honey or Splenda in the pot. Stir really good. Add in a little cinnamon! Then put about a 1/4 cup of balsamic vinegar in with it all. Simmer for about an hour while all your other stuff is cooking.
I love both of these greens. I put my chicken, flank, fish, whatever right on top of it and it’s a meal Iook forward to every afternoon.
This week I am doing the lunch except I’m dropping the black beans and having rice. It is supposed to be salmon, rice, and greens, but they didn’t have good salmon this week and I didn’t want to eat the frozen. I do add a touch of EVOO to the rice to have some of that healthy fat I’m missing in the salmon.
And, before bed I do a 40 gram casein shake. Sometimes I drop the rice at dinner and move it to oats with the shake. Seems like I can keep from getting hungry over night when I have some slow digesting carb with my night snack.
There you go. A few hints and sneaky peak at my food.