Things I don't eat: grains, vegetable oils, sugar, legumes, dairy, processed things. The most processed foods I eat are probably bacon, coconut oil, and canned coconut milk.
Focusing on eating nutritionally dense foods (meats, vegetables, fruits). I want to be as healthy as I can be. I initially did it because I wanted to see if I could reduce my body fat %, and found out my body is a LOT happier not eating those things. I ended up gaining weight as a result, but look much better now than I did before.
ahhh cool @mogs
i was just wondering because i did the elimination diet before (no grains, soy, corn, sugar, oil, dairy, red meat, the list goes on) to check for allergies
was wondering if it was that
what does a typical day of food look like for you, mogs?
take a look at some of the With Out Wheat (WOW) Cookies online.. some of them may actually fit into your list..... ..err aside the butter and eggs. darn. STILL.
mully on
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Magus`The fun has been DOUBLED!Registered Userregular
Hrm, quiona is kind of bleh on it's own, though I'm not 100% sure I made it right, either. I'll just freeze it and use it as a side dish for chicken later.
It would take an unreasonable amount of discipline for me to wake up early enough to make eggs and bacon on work mornings.
I chop up some bacon slices, toss them in a pan until they're crispy, then crack the eggs in and make a scramble out of it. It takes less than 10 minutes and tastes amazing.
I was mostly thinking about egg-related cleanup (also being phenomenally lazy in the mornings) but I did just reseason my cast iron so it should be much better with eggs now
Reciprocity on
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jefe414"My Other Drill Hole is a Teleporter"Mechagodzilla is Best GodzillaRegistered Userregular
While still at home, I scramble up some eggs (put in diced vegetables if you want). Takes a few minutes for them to cook depending on how runny you like/dislike your eggs. I microwave uncured bacon at work (about 3 minutes for two slices).
I was mostly thinking about egg-related cleanup (also being phenomenally lazy in the mornings) but I did just reseason my cast iron so it should be much better with eggs now
cast iron makes it super easy
since the eggs aint gonna stick if you straight fry em and then you just wipe off the pan
my pans a lil' messed up so scrambling sometimes causes sticking, but just straight frying over easy none at all
poo
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
know what's awesome?
Having an asian veggie/food store right near work.
want a salad? Just walk down the street, grab a hadnful of lettuce and some other veggies, pay a ridiculously cheap amount of money, and profit.
After a bit of advice, following putting on a bit too much weight after the birth of my daughter I finally got round to dieting and working out again this year. So far it has been going well, lost around 12lbs and improved my lifts and general fitness pretty well. I have been going to the gym 3 times a week and have been restricting my diet to as clean a food as possible (which was the biggest challenge given I used to get a takeaway about 3 - 4 times a week)
The problem I'm having is I'm getting bored of the dinners I have been taking to work, I have 2 whole wheat wraps filled with sliced beef, with English mustard and some form plant life (usually spinach) which I have 1 at 11am and the other at around 2pm. Can anyone suggest anything different preferably that can be prepared the night before. Aiming for around the 600 - 700 cal mark.
On a separate note on the subject of dead lifts, I'm getting to a point where I have to switch to mixed grip, is there any need to mix up which is out facing or does it not really make a difference?
And lastly, any tips or exercises that will improve my chin up, at the minute I can manage about 3 - 4
On a separate note on the subject of dead lifts, I'm getting to a point where I have to switch to mixed grip, is there any need to mix up which is out facing or does it not really make a difference?
And lastly, any tips or exercises that will improve my chin up, at the minute I can manage about 3 - 4
You want the stronger hand with the palm facing you and the weaker hand with the palm facing out.
Negatives, jumping up into the top of a chin up position and lowering yourself slowly, will make you better at chin ups. Also, losing weight.
After a bit of advice, following putting on a bit too much weight after the birth of my daughter I finally got round to dieting and working out again this year. So far it has been going well, lost around 12lbs and improved my lifts and general fitness pretty well. I have been going to the gym 3 times a week and have been restricting my diet to as clean a food as possible (which was the biggest challenge given I used to get a takeaway about 3 - 4 times a week)
The problem I'm having is I'm getting bored of the dinners I have been taking to work, I have 2 whole wheat wraps filled with sliced beef, with English mustard and some form plant life (usually spinach) which I have 1 at 11am and the other at around 2pm. Can anyone suggest anything different preferably that can be prepared the night before. Aiming for around the 600 - 700 cal mark.
I like making a big stir fry once a week or so with chicken, mixed vegetables, and rice. Nice and filling, pretty healthy. I don't have an exact calorie count, but I would guess that it's under 700 per bowl-sized serving. And of course you make enough so that you've got leftovers for a day or two.
The problem I'm having is I'm getting bored of the dinners I have been taking to work, I have 2 whole wheat wraps filled with sliced beef, with English mustard and some form plant life (usually spinach) which I have 1 at 11am and the other at around 2pm. Can anyone suggest anything different preferably that can be prepared the night before. Aiming for around the 600 - 700 cal mark.
I've been making similar lunches for the past few months and have found a few different wrap combinations that have worked really well:
Steak salad (roast beef, spinach/lettuce, cherry tomatoes, bit of vinaigrette)
California club (turkey breast, bacon, spinach/lettuce, avocado, sprouts, tomato)
Caprese (this one was a bit extravagant: prosciutto, lettuce/spinach, fresh basil, tomato)
Burritoesque (lettuce/spinach, black beans, chorizo, queso fresco, avocado, radish slices)
Chicken salad (lettuce/spinach, chicken salad, grapes, tomato)
I kinda rotate through one per week. You can adjust the proportions to get the right calories.
It's funny on mix grip for deadlifts I have my strong hand palm out and my left hand overhand.
Just feels weird getting set up any other way now.
I actually end up switching it around a bit. For the heavier weights I find that if I put my weak hand palm out, I don't have to pick up and drop as often. But then my hand cramps and I switch it around for a bit and I'm just fine doing that.
I just made a pearl barley risotto that I imagine fits your bill. I made it Sunday night and it's been great leftovers since, and if you omit the feta cheese it is pretty dang healthy. I'll do a calorie count on it when I get home from work today just to be sure. But if that is of interest I'll give you the recipe!
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
0
LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
Man just post that shit up! I am close to finishing my normal risotto method and want to try something different.
i typically don't rave about a product but this thing is pretty great
its two downsides:
1) it's quite baggy (fits me perfectly and i am a fatty so on someone fit i imagine they'll swim... but it's not fashion clothing so meh)
2) it is relatively thin and provides almost no protection against sharp wind. you definitely need an underlayer.
that said, it wicks really well, it is incredibly warm when there's no wind (it's 40f here and i just walked to the store wearing nothing but a thin undershirt under it... was sweating), and it's <25 bucks in a variety of colors, prime eligible
just thought i'd recommend for any outdoor-exercise people in hurr
0
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited February 2013
Barley risotto with marinated feta from Jerusalem which is seriously such a good cookbook oh man
1 c/200 g pearl barley
2 tbsp/30 g unsalted butter
5 tbsp/90 ml olive oil
2 sm celery stalks, cut into 1/4" or .5cm dice
2 sm shallots, cut into 1/4" / .5 cm dice
4 cloves garlic, cut into 1/16" or 2mm dice
4 thyme sprigs
1/2 tsp smoked paprika
1 bay leaf
4 strips lemon peel
1/4 tsp chile flakes
one 14 oz/400g can chopped tomatoes
scant 3 cups/700 ml vegetable stock
1 1/4 cups/300ml passata (sieved crushed tomatoes)
1 tbsp caraway seeds
10 1/2 oz/300 g feta cheese, broken into roughly 3/4" or 2 cm pieces
1 tbsp fresh oregano leaves
salt
Notations and alterations: I doubled this recipe (the recipe serves four as it currently stands) and also used dried thyme, regular paprika, dried oregano and chicken stock, and for the tomatoes I used canned peeled whole which I hand-crushed and sieved. The liquid boiled down before the barley was fully cooked so you may need to add broth or V8. It also took about fifteen minutes longer than listed to be done.
Rinse the pearl barley well under cold water and leave to drain.
Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for five minutes, until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chile flakes, tomatoes, stock, passata, and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on teh bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tbsp/ 60 ml olive oil and gently mix to combine.
Once the risotto is ready, check the seasoning and then divide it among four shallow bowls. Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves. Or do what I did and just mix dried in with the caraway.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Cheers for the food idea's everyone. The California club wrap and the risotto sound awesome.
On a related note to my earlier post, I had a small triumph this morning at the gym in that I managed to get an extra chin up in on each of my sets so managed 3x5 which is a vast improvement given when I started back in January I barely managed 1.
Posts
If I'm getting pizza again I'd definitely go with that.
Focusing on eating nutritionally dense foods (meats, vegetables, fruits). I want to be as healthy as I can be. I initially did it because I wanted to see if I could reduce my body fat %, and found out my body is a LOT happier not eating those things. I ended up gaining weight as a result, but look much better now than I did before.
This...pretty much.
i was just wondering because i did the elimination diet before (no grains, soy, corn, sugar, oil, dairy, red meat, the list goes on) to check for allergies
was wondering if it was that
what does a typical day of food look like for you, mogs?
take a look at some of the With Out Wheat (WOW) Cookies online.. some of them may actually fit into your list..... ..err aside the butter and eggs. darn. STILL.
Steam Profile | Signature art by Alexandra 'Lexxy' Douglass
also brown rice noodles are very good
Yeah I'll mix it with chicken and some seasonings. It's not BAD, just.. blandish and for some reason I'm not loving it.
Steam Profile | Signature art by Alexandra 'Lexxy' Douglass
i should probably avoid dairy more often
it never used to be, but these days, if i eat a lot of cheese and other dairy
fart city
It takes so much discipline to start my day with eggs and bacon. I suffer through it though.
It's hella bland on its own, it needs salt at least to be good. But when it's good, oh man.
Steam
I chop up some bacon slices, toss them in a pan until they're crispy, then crack the eggs in and make a scramble out of it. It takes less than 10 minutes and tastes amazing.
cast iron makes it super easy
since the eggs aint gonna stick if you straight fry em and then you just wipe off the pan
my pans a lil' messed up so scrambling sometimes causes sticking, but just straight frying over easy none at all
Having an asian veggie/food store right near work.
want a salad? Just walk down the street, grab a hadnful of lettuce and some other veggies, pay a ridiculously cheap amount of money, and profit.
yum yum yum.
Democrats Abroad! || Vote From Abroad
After a bit of advice, following putting on a bit too much weight after the birth of my daughter I finally got round to dieting and working out again this year. So far it has been going well, lost around 12lbs and improved my lifts and general fitness pretty well. I have been going to the gym 3 times a week and have been restricting my diet to as clean a food as possible (which was the biggest challenge given I used to get a takeaway about 3 - 4 times a week)
The problem I'm having is I'm getting bored of the dinners I have been taking to work, I have 2 whole wheat wraps filled with sliced beef, with English mustard and some form plant life (usually spinach) which I have 1 at 11am and the other at around 2pm. Can anyone suggest anything different preferably that can be prepared the night before. Aiming for around the 600 - 700 cal mark.
On a separate note on the subject of dead lifts, I'm getting to a point where I have to switch to mixed grip, is there any need to mix up which is out facing or does it not really make a difference?
And lastly, any tips or exercises that will improve my chin up, at the minute I can manage about 3 - 4
You want the stronger hand with the palm facing you and the weaker hand with the palm facing out.
Negatives, jumping up into the top of a chin up position and lowering yourself slowly, will make you better at chin ups. Also, losing weight.
I like making a big stir fry once a week or so with chicken, mixed vegetables, and rice. Nice and filling, pretty healthy. I don't have an exact calorie count, but I would guess that it's under 700 per bowl-sized serving. And of course you make enough so that you've got leftovers for a day or two.
Steak salad (roast beef, spinach/lettuce, cherry tomatoes, bit of vinaigrette)
California club (turkey breast, bacon, spinach/lettuce, avocado, sprouts, tomato)
Caprese (this one was a bit extravagant: prosciutto, lettuce/spinach, fresh basil, tomato)
Burritoesque (lettuce/spinach, black beans, chorizo, queso fresco, avocado, radish slices)
Chicken salad (lettuce/spinach, chicken salad, grapes, tomato)
I kinda rotate through one per week. You can adjust the proportions to get the right calories.
Just feels weird getting set up any other way now.
So its all downhill from here.
I actually have, like, cuts on my arms. And like, a 2.5 pack.
I actually end up switching it around a bit. For the heavier weights I find that if I put my weak hand palm out, I don't have to pick up and drop as often. But then my hand cramps and I switch it around for a bit and I'm just fine doing that.
maybe i'm just weird.
Democrats Abroad! || Vote From Abroad
I just made a pearl barley risotto that I imagine fits your bill. I made it Sunday night and it's been great leftovers since, and if you omit the feta cheese it is pretty dang healthy. I'll do a calorie count on it when I get home from work today just to be sure. But if that is of interest I'll give you the recipe!
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
My normal risotto method is entirely unhealthy.
I'm allowed carbs after workouts and i'm getting tired of rice.
Democrats Abroad! || Vote From Abroad
i typically don't rave about a product but this thing is pretty great
its two downsides:
1) it's quite baggy (fits me perfectly and i am a fatty so on someone fit i imagine they'll swim... but it's not fashion clothing so meh)
2) it is relatively thin and provides almost no protection against sharp wind. you definitely need an underlayer.
that said, it wicks really well, it is incredibly warm when there's no wind (it's 40f here and i just walked to the store wearing nothing but a thin undershirt under it... was sweating), and it's <25 bucks in a variety of colors, prime eligible
just thought i'd recommend for any outdoor-exercise people in hurr
1 c/200 g pearl barley
2 tbsp/30 g unsalted butter
5 tbsp/90 ml olive oil
2 sm celery stalks, cut into 1/4" or .5cm dice
2 sm shallots, cut into 1/4" / .5 cm dice
4 cloves garlic, cut into 1/16" or 2mm dice
4 thyme sprigs
1/2 tsp smoked paprika
1 bay leaf
4 strips lemon peel
1/4 tsp chile flakes
one 14 oz/400g can chopped tomatoes
scant 3 cups/700 ml vegetable stock
1 1/4 cups/300ml passata (sieved crushed tomatoes)
1 tbsp caraway seeds
10 1/2 oz/300 g feta cheese, broken into roughly 3/4" or 2 cm pieces
1 tbsp fresh oregano leaves
salt
Notations and alterations: I doubled this recipe (the recipe serves four as it currently stands) and also used dried thyme, regular paprika, dried oregano and chicken stock, and for the tomatoes I used canned peeled whole which I hand-crushed and sieved. The liquid boiled down before the barley was fully cooked so you may need to add broth or V8. It also took about fifteen minutes longer than listed to be done.
Rinse the pearl barley well under cold water and leave to drain.
Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for five minutes, until soft. Add the barley, thyme, paprika, bay leaf, lemon peel, chile flakes, tomatoes, stock, passata, and salt. Stir to combine. Bring the mixture to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure the risotto does not catch on teh bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tbsp/ 60 ml olive oil and gently mix to combine.
Once the risotto is ready, check the seasoning and then divide it among four shallow bowls. Top each with the marinated feta, including the oil, and a sprinkling of oregano leaves. Or do what I did and just mix dried in with the caraway.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
feta cheese
ritz crackers
shame
But I'm definitely trying that one!
My dad sometimes makes plates of Ritz crackers with cream cheese and sliced green olives and they're delicious
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
cream cheese, green olives, and smoked salmon. or capers if you don't have olives.
It sounds like I should be buying this Jerusalem cookbook......
Democrats Abroad! || Vote From Abroad
On a related note to my earlier post, I had a small triumph this morning at the gym in that I managed to get an extra chin up in on each of my sets so managed 3x5 which is a vast improvement given when I started back in January I barely managed 1.