Sorry I have been totally MIA lately in bloggy land but I have been really busy over here. First off I had to get through a weekend of this…
CPR and First Aid training for my Personal Training exam. Ugh. Thanks to Quest and their new white chocolate raspberry (SOOO GOOD! both raw and baked, try it!) flavour for adding a lil happy in my weekend. Okay okay so it wasn’t that bad I suppose. We even ended 1/2 a day early rather than going through the full 2 days 9-5. Sooo I guess I should be happy right? And hey it’s dunzo now. 😀
So yeah I had that, plus I’m really working to motivate myself to study my PT manual more to be ready for my Aug 10 exam..eekkk. So many body parts to learn….Must study more must gain motivation! Annyhow with all that said here is my short and sweet WIAW photo dump style 😀
Thanks to Miss Jen and lil Chickpea over at Peas and Crayons for hostin our shinding every week. I love ending my day off with my casein protein puddin, questie cookie and some good ol’ food blogs! 😀
Breakfast lovin as per usual
Proats, Proats, Proats! Woo! as always I enjoy these preworkout BUT they have undergone a slight makeover to suit my new macros (from my calorie increasin). The main base that I now use (except for leg day) and toss in the fridge over night includes:
- 1/3 cup + 1tbsp oats
- 1/3 cup unsweetened almond milk
- 1/3 cup water
- 1/3 scoop Swiss Chocolate Probiotic Whey
- 1/2 tsp coconut oil
- 1 tsp chia seeds
In the morning I add a lil bit of water to loosen it up a bit then nuked for 3 minutes. Take out and add 2.5 (just shy of 1/3 cup) of liquid egg whites and a lil more water and stir stir stir. Nuke for another 2 minutes. NOW for the fun toppings:
- Add 50g of banana, thickly sliced (nuke for 30 seconds)
- Add 1/4 of a BAKED banana nut Questbar (cut into bites first, then bake at 350 for about 2-3 minutes. I use my toaster oven so that justifies it right? ;-)). Nuke for the final 30 seconds.
- Stir in 1/4 RAW banana nut Questbar bites (chopped up), maple extract and 1/2 tsp camu camu powder (superfood->vitamin C)
- Mash it all up to distribute the quest bar pieces (the raw ones start to melt!), combine the camu camu powder and chuck-ify the melty banana
- Top with 2 tsp crunchy natural peanut butta (obvious addition)
FACEPLANT and swoon!
Yuuummmaayy in ma tummy and great fuel!
Cals: 466 Carbs: 55 Fat: 14 Protein: 36 Sugar: 8 Sodium: 352
I also enjoyed a non oatmeal breaky this morning preworkout (shocker!)…
2 pieces of low sodium Ezekiel Bread
- 1/4 cup unsweetened almond milk
- 2 tbsp liquid egg whites
- 1.5 tbsp peanut flour
- maple extract
Combine those ingredients in a shallow bowl. Preheat a skillet or non stick pan with a 1/2 tsp of coconut oil. Dip the bread into the mixture until completely coated on both sides and throw onto your pan. Cook for about 3 minutes per side or until golden to your preference. Flip over and repeat with the other side until done.
While your bread is a cookin prepare your toppings. I used:
- 40g of banana (nuked)
- 50g of strawberries (nuked)
- 1 tsp of raw cocoa nibs
- protein icing (1/2 scoop peanut butter marshmellow whey by Cellucor + a few tbsp of almond milk)
- 2 tsp of natural crunchy peanut butter
When your toast is done, throw your toppings on there, take a pic and nom away!
Cals: 454 Carbs: 51 Fat: 14 Protein: 35 Sugar: 9 Sodium: 170
Well I only snapped today as the other days are the same old same old. Today I decided that I had a pack of extra lean ground chicken breast meat to use up so my normal chicken, green veggies and sweet taters turned into this:
I sauteed my ground chicken with onions and garlic in 1/2 a tsp of coconut oil and then added in diced zucchini and mushrooms when the meat was cooked through. I then tossed in steamed purple sweet taters and brussel sprouts along with a spice craze (curry powder, lots of chili powder and flakes, and paprika) and popped a lid on it to help it steam and caramelize a lil bit. In the last couple minutes I threw in some spinach and let that wilt down. Topped with sriracha and it twas allll good! 🙂
Oh wait I found another pic for ya. If you follow me on instagram you would have seen this beauty after I demolished my legs. Carbs baby, carbs!
This was one of my roo burgers I showed here. Sooooo good and made up with a bun (Ezekiel english muffin)! I never have buns anymore. :-O I went for Indian style by adding a goat yogurt (easier for lactose intolerant peoples like me) sauce that combined chili powder, chili flakes, curry powder, tumeric, garlic powder and garam masala. I also tossed mustard, spinach, iceberg lettuce and sundried tomatoes on that beast, served it with some steamed trees and called it a delicious lunch! YUM!
Most are from worky so they are all dressed up nicely in a container 😉 I do have two that are all nice on plates/bowls and stuff so we will start with those:
Baked steelhead trout (my fav!) with my basil pesto and chili flakes, sauteed swiss chard with onions, garlic, mushrooms, curry/chili powders and chili flakes and rosemary roasted butternut squash. The squash was a newbie for me and I think its a lil too sweet for my liking. It’s ok, but buttercup is still the go to …after kabocha of course. 😉
Tilapia and shrimp roasted veggie salad a la Leah Peters (I have been craving tilipia like crazy after seeing all her yummy pics) for my Life Watchers class on Wednesday night at work. This one had a new to me ingredient that I’m really trying to like…avocado. Still can’t stand it alone, but if it’s mixed with something its okee i suppose.
Roo sautee talked about here with zucchini, mushrooms and avocado served with rosemary roasted buttercup squash and asparagus.
Last but certainly not least, I will leave you with my cheat meal I enjoyed with my boyfriend this week. Sundae Sundays! Woo.
Thats all friends, hope you enjoyed some foodporn on this lovely humpday 😀