My favorite pre-bed meal is a protein ice-cream. My recipe is here:
3 scoops of whey protein.
15g fearn lecithin granules
14g macadamia nut oil
1g salt
13g unsweetened chocolate w/ cacao nibs
400g ice
125g water
2.5g xantham gum.
Put everything, in order, into the blender jar ( this needs a pretty substantial blender like a vitamix), you should end up with the xantham gum on top of ice, above the rest of the ingredients. Blend, using the wand to force ice Into the blades. blend until grainy in appearance. Pour into pre-frozen glasses. Let sit in freezer for 30mins. Remove and place in fridge.
I eat about 2/3rds just before bed. I eat the other third in the middle of the night.
The Livestrong branding is still there, it’s on the app landing screen, their emails are from Livestrong.com but, it didn’t work great for me. I was looking to replace Lifesum but Lifesum had a better catalogue of the food products that are available in my country. Thanks for replying though!
I’m sorry that I’m a bit late to your log. What do you do that keeps you so active? I’ve had that step count but I don’t have a partner, I live alone, and my everyday cooking isn’t as joyous.
I’m active at work. I am currently training to be an electrical contractor; so a lot of time up and down the ladder; pulling wire; using hammer; etc. I also consciously attempt to move as quickly as I can, no matter what I’m doing, in an effort to burn more calories. In other words, I walk very quickly to the bathroom!
@Voxel (don’t know why the reply-to feature isn’t working on my phone!)
My last project was phone/tablet repair. I built up a chain of 4 stores, and sold the business. I was, and am-still, involved with photography; mostly weddings, but also other commercial work and teaching. I have worked as a chef for awhile in restaurant kitchens as well as in private households as a personal chef. I’m still doing catering when the right gig shows up, and I am always looking for the opportunity to use my passion for cooking to make more money
What part of the world are you in and what do you do?
Clockwise from top left:
4egg omelette with spinach and cheddar.
2oz mixed nuts
3x 100g sauerkraut and 200g roasted Normandy vegetables
5 oz grilled Mahi
5oz grilled 85%lean ground beef
8oz grilled sirloin
100g spinach with 1oz of Saint Andre triple cream cheese
14g olive oil
Nutrition numbers for today’s low carb meals:
Yes indeed, those ones. Would love to know what you did there (even if it’s just something simple).
My greens game is basically just pan-frying alongside with whatever I happen to be making. I did however make a lovely cauliflower crusted with curry. Trying to find a way to make it low fat, by finding alternatives for the coconut milk that the recipe specifies. Have so far tried omitting it entirely (does not work) and using almond milk (doesn’t bind together well enough). Next attempt will be using apple sauce (no additives, makes it like 40 cals per 100g). Here’s the original recipe: https://9gag.com/gag/a05Xwgd
I’d also like to know more about,
how long does it hold and anything you should be conscious of tossing frozen veggies in the pan (assuming that’s how you roast them that is)?
One last thing, you post a lot of sous vide stuff, ever worry about the plastic?
I made the braised greens on instinct (not via recipe), so I am not sure of the amounts. Il make it again this week and give you a specific recipe/procedure. I use a pressure cooker to cook them.
Regarding the frozen veggies: they will be good in the freezer for 4-6 months in zip top freezer bags. When roasting them, I always keep the pans I intend to use in the oven during the preheat cycle. The frozen veggies use a lot more thermal energy than non-frozen, due to the phase change (solid to liquid to gas), so every bit of extra energy in the pan helps keep things from just steaming in the oven. A convection oven helps too (to help clear out the humid air).
Regarding sous vide plastic safety: yes, it concerns me; I use food saver brand bags which are polyethylene. They are supposedly lab-grade, and do not use plasticizers or additives.
Here is an article:
I’m not completely convinced that is is 100% safe, and I am open to counter-arguments. One study that conclusively shows leaching in the sous vide scenario and I would stop using it.
202.5 today. I’ve been eating 1-day-on, 2-off carbs for the past week and a half. So far so good. I’ve lost 5lbs of holiday bacon around my waist.
Dec 25th on left, today on right:
Maybe this will be the excuse that I need to get me one of those. I’d very much appreciate it!
Noted! Once my freezer emptied from some wholesale salmon I’ll give this a go! (it’s literally overstocked with frozen salmon)
I’ll have a read! I just found out BPA free is not the same as “safe” so I’ll be looking into replacing my Nalgene bottles with steel shakers but usually there is always something made with plastic (lid).
Do you do organ meats? I just picked up a lot of beef liver and am shopping around for ideas.
Not a huge fan of liver or organ meats… Haven’t experimented much though. The only thing I have used liver for is adding it to burgers (about 10% liver… Delicious!)
This morning’s session was shoulders and biceps. Carb-loaded on 2 servings of kodiak waffles with whey isolate added (7.5g whey isolate per serving of kodiak). Oh, y duo espressos.
