If you don’t mind my asking, how did you prepare the spinach in the last pic?
I love the stuff raw but I’m looking for ways to cook it that don’t destroy the taste.
Great stuff Sen… Keep logging and you will get great feedback from everyone.
If you keep up with the heavy workout sessions you should keep most of your size even though you are limiting calories.
As you saw in Gus’ transformation, make sure to take measuerments. The scale doesn’t always tell the true story.
Can’t wait to see your pictures from Hawaii.
[quote]JoeGood wrote:
If you don’t mind my asking, how did you prepare the spinach in the last pic?
I love the stuff raw but I’m looking for ways to cook it that don’t destroy the taste.[/quote]
Ask away, it makes me feel needed and loved…tiger.
The spinach with the garbanzo beans?? That was raw…
When I cook it, I use a non-stick skillet…turn the heat on to medium (closer to high than low)…drizzle olive oil all over the pan…I use quite a bit…maybe 2-4 TBSP…put in some garlic and onions…let them cook for a little…then…lay in a boatload of spinach…mound it up over the skillet…stir it like every 3-4 minutes…more like…move the spinach from the top of the pan to the bottom…once it starts to wilt…take it off the heat.
I also like to take and pour in some half and half or heavy cream at this stage…finish cooking everything else you’re going to eat and then put the spinach and half and half back on the heat…you can sprinkle any kind of spice you like on it…when I cook chinese (asian) I’ll throw some chinese five spice…mexican toss in some chili powder…etc…
The best cooked spinach though is Spinach Florentine (I think that’s what it’s called) basically saute it in olive oil and stir in a boatload of anchovies and red pepper.
Lunch was some leftover beef stew I cooked last Thursday when I was still fat…was mainly just round roast put in a crock pot with some bullion, a little red wine, some tomato sauce and a few potatoes…I figured it wasn’t too bad and no one else in the Say Famille is eating it…so didn’t want it to go to waste…real good with tabasco.
Orange Chicken and Fried Rice. I was cooking chicken breast and asked Sen Say the Third how he wanted his chicken and he asked for Orange Chicken…so…She Say and the boys got this, while I had…
8 oz. of chicken breast with a bunch of spring lettuce and some olive oil…
Total calories today: 2,402
Fat: 138
Carb: 82
Protein: 200
EDIT: That’s a quarter cup of kidney beans on there too.
Damn you eat good! Bonappetit
And props to your wife for keeping figure after the kids. Variety in the high protein, a good system.
[quote]daudowen wrote:
Damn you eat good! Bonappetit
[/quote]
I’ll post my food AFTER I get back from Hawaii and bulk for a few months…then you’ll see good mi amigo…
Sucking back a Metabolic Drive, blueberry, mixed lettuce (all out of spinach), 1/4 cup oatmeal and Superfood shake right now…why would anyone possibly want bacon and eggs when you could have one of these delicious shakes?
mmmm…lettuce and blueberies…mmm…
more good looking meals sen. i really like to saute my spinach in the nonstick with a little water with fresh garlic. when done top with fresh squeezed lemon -mmm good!
[quote]sen say wrote:
JoeGood wrote:
If you don’t mind my asking, how did you prepare the spinach in the last pic?
I love the stuff raw but I’m looking for ways to cook it that don’t destroy the taste.
Ask away, it makes me feel needed and loved…tiger.
The spinach with the garbanzo beans?? That was raw…
When I cook it, I use a non-stick skillet…turn the heat on to medium (closer to high than low)…drizzle olive oil all over the pan…I use quite a bit…maybe 2-4 TBSP…put in some garlic and onions…let them cook for a little…then…lay in a boatload of spinach…mound it up over the skillet…
stir it like every 3-4 minutes…more like…move the spinach from the top of the pan to the bottom…once it starts to wilt…take it off the heat.
I also like to take and pour in some half and half or heavy cream at this stage…finish cooking everything else you’re going to eat and then put the spinach and half and half back on the heat…you can sprinkle any kind of spice you like on it…when I cook chinese (asian) I’ll throw some chinese five spice…mexican toss in some chili powder…etc…
The best cooked spinach though is Spinach Florentine (I think that’s what it’s called) basically saute it in olive oil and stir in a boatload of anchovies and red pepper.[/quote]
That sounds great, I’m going to try that this tonight. I’d never have thought to put heavy cream on spinach.
[quote]JoeGood wrote:
I’d never have thought to put heavy cream on spinach.
[/quote]
It’s, “Creamed Spinach”…
Here’s a couple of whole, crispy fish I cooked last month for you food porn purveyors…
I found a flat iron bison steak in the back of my freezer tonight…frying it up with some onions…no camera as She Say has taken it on a stake out…
I just logged some measurements…since 2/22/07 until 11/17/08…so…basically a year and nine months…I’ve gained:
Chest: 3.3 inches
Arms: 1 inch
Abs: 1.8 inches
And gained 7.29 lbs of lean body mass.
[quote]sen say wrote:
I found a flat iron bison steak in the back of my freezer tonight…frying it up with some onions…no camera as She Say has taken it on a stake out…
I just logged some measurements…since 2/22/07 until 11/17/08…so…basically a year and nine months…I’ve gained:
Chest: 3.3 inches
Arms: 1 inch
Abs: 1.8 inches
And gained 7.29 lbs of lean body mass.[/quote]
Nice work with on stats! Also great to see someone that enjoys the culunary arts. I’ve developed some lazy eating habits lately. I should get back into putting more effort into my meals. Thanks for the inspiration
Crap. It’s 9pm here, I’m done eating for the day, doing well trying to lose some flab myself, and then I stumble upon this thread, see the pictures, and now I’m freaking starving! Thanks Sen Say, thanks.
[quote]streamline wrote:
Nice work with on stats! [/quote]
Data is your friend !
I was having the girl measure me like once a week and then it tapered off to once a month and then there were big lags (3-4 months) from when I was out nursing a blown L4 and L5, but all in all I have like measurements from 34 different dates over a year and a half time period.
The cool thing about all the data was I could see change over an extended period. I think this takes away from some of the ‘error-possibility’ of taking caliper readings, etc.
The sucky thing about all the data was that I didn’t change that much…oh well…that was then, this is now.
Big thanks to the person that sent me some very helpful private messages. If you’re still reading, you know who you are.
My diet has been kinda up in the air since I started this. I think it’s been all clean and good, but I’ve been working through some old food I had hanging around and trying to figure out what I want to do. I figured by just cutting out the booze I’d see some quick results.
Anyway, here’s the plan:
Meal 1: 2 scoops Metabolic Drive
1 cup Frozen Blueberries/or Mixed Fruit
1 cup Spinach
5 g Creatine
1 serving Superfood
Meal 2: 8 oz. Chicken Breast
1/2 cup kidney beans
2 cups lettuce
1 TBSP O. oil
Meal 3: 8 oz. Salmon
1 cup Broccoli
1 TBSP O. oil
Meal 4: 2 cans tuna
1/4 cup mixed nuts
4 Flameout Tabs
1 TBSP O. oil
5 g Creatine
Meal 5: 8 oz. Chicken
2 cups lettuce
1 TBSP O. oil
On days I lift I’ll have 2 scoops of Surge. 1 during my workout and 1 after with 5 g creatine.
So…workout days the info is:
Cal: 3,325
Fat: 171
Carb: 103
Pro: 332
Non-workout is:
Cal: 3,099
Fat: 170
Carb: 71
Pro: 316
I’m also taking 3 ZMA at night and 2 cups of green tea everyday…and 2 cups coffee in the morning…black.
I realize my food plan is a thousand calories over what I originally was thinking, but I’m going to go with it and see if the fat falls off anyway…I’m upping my Non Exercise Aerobic Work (or whatever the acronym is) and lifting heavier than I have in 6 months…also laying off the booze and hitting some aerobic work twice a week…if I don’t see the results I’m looking for at my weekly measurements I’ll switch things up.
This website has some great food and their winter specials look pretty good…I’ve ordered a lot of pork and beef from them in the past, but have been buying from local farmers closer to me lately.