See what I’m eating
I’m still on the hunt to find a way to share the details (nutritional breakdown, calories, ect.) of what I am eating in real-time. I currently use Fat Secret to track meals, and really like it, but as far I can tell, they don’t have a ‘public’ sharing option. I will update this if/when I find a solution.
Here are some of my new favorite fat-burning fitness foods. I am going to keep adding, because of course it is perfectly OK to have more than 15 favorite fat-burning fitness foods. Hope you like a few of these, too. I would love to hear your comments.
This smoothie starts by day with a protein punch nearly every day.
1 scoop protein powder
1 T flax seed oil
1 t flax seed
1 cup frozen fruit – blueberries & strawberries best because they are lower in sugar
Stevia for sweetness to taste
Cinnamon to taste
Why is it good? Protein and low-carb satisfies the hungries while keeping your fat-burning zone humming from overnight. Flax seed oil adds to satisfaction, satiety, and the cinnamon gives it an extra layer of flavor.
Approx Nutrition – depends on your choice of protein power and fruit
Fat: 16.5 g
Protein: 21.0 g
Your Fave Protein Salad
I traded BLTs, pastrami and beef-dip sandwiches for this protein and nutrient-rich salad. Even after 4 months, I am not tired of it, and my co-workers still eye it longingly while they eat their deli sandwiches.
1-2 cups raw baby spinach
1/2 c sliced fruit – I vary seasonally. Apples, grapes, raspberries, pears – anything that looks good.
Handful cherry tomatoes
Optional – sliced peppers or another veggie of choice
4 – 8 oz grilled Steak, lamb or salmon
Dressing – store bought fat free vinaigrette, or homemade: Flax seed oil, cider vinegar, garlic, and lime juice – zesty!
- I took my mini-George Foreman grill to the office and left it there.
- At home in the morning, put meat into baggie with marinade/seasoning of choice. My current favorite is Tom Douglas’ Bengal Masala Rub it is fantastic on anything.
- At lunchtime, plug in the grill. As it warms, cut rest of ingredients and throw in big bowl.
- Grill meat for meat for 5 mins or to desired temp – meat thermometer gives me perfectly cooked medium every time.
- Slice meat, throw on salad with dressing, and chow down while your co-workers envy.
Why is it good? That should be obvious. Try it and you tell me.
Truthfully, dinner is still my biggest challenge. Check back as I keep experimenting to find something for dinner as much as I love that salad for lunch!
Snacks & Other
Beyond Bliss Bearnaise
Use this yummy sauce to blissify just about anything.
1/4 cup white wine vinegar – I used cooking wine so as not to be tempted by the rest of the bottle = )
1/4 cup dry white wine
1 Tblsp minced shallots
To taste salt and pepper
3 egg yolks (beaten)
1/2 Tblsp unsalted butter (room temp)
2 Tblsp minced fresh tarragon – I substituted rosemary and that was just as good
- Combine all ingredients except butter & egg yolks in saucepan.
- Bring to boil and reduce by about 1/2.
- Place reduced mixture over boiling water ala double boiler (upper pan should not touch water).
- Stirring rapidly & constantly, add eggs and butter, and cook until thickened.
Don’t overcook, but if it gets too thick add a couple tablespoons hot tap water. Makes about 3/4 cup (twelve 1-tablespoon servings).
Why is it good? The tangy bite in the sauce livens up even the most boring good-for-you-veggie, and the recipe has waaaaay less butter than traditional.
So PJ has been after me for months – every time I say something like “I want to lose faster,” he says something like “eat more broccoli,” or “have you tried broccoli <insert some recipe>?” And all this time, I have been saying ‘ugh’ and resisting the broccoli. But finally, I found a way that I like it, and here it is:
Roasted, with the tiniest bit of olive oil and (the most important part), balsamic vinegar.
- Cut the broccoli, and put in large zip-lock.
- Add the bit of olive oil and balsamic vinegar and shake it up.
- Roast at 400 degrees for 10-15 minutes, with the last few under the broiler for a bit of crispy. Even better if you season with a yummy seasoned salt. (I found a great imported Italian seasoned salt at PCC.)
Why is it good? The balsamic gets into the little florets’ nooks and crannies, and tastes nice and sweet with every bite. Yum. If you would have told me just a few months ago that I would be “yumming” over broccoli, I would have said you are nuts. Like they say – life is stranger than fiction.