Wednesday, December 8, 2010
Tuesday, December 7, 2010
Saturday, December 4, 2010
Thursday, December 2, 2010
Friday, October 8, 2010
Tuesday, September 28, 2010
9.28
224#
two packets casein breakfast
salad, salmon, avocado, tomato lunch
2 mag10 / 2 anaconda workout
two packets casein breakfast
salad, salmon, avocado, tomato lunch
2 mag10 / 2 anaconda workout
Monday, September 27, 2010
9.27
Was sick for a few days. 225#
breakfast: 1 scoop mag10 1 scoop anaconda
lunch: 1 avocado, salmon, salad, baby tomatoes
breakfast: 1 scoop mag10 1 scoop anaconda
lunch: 1 avocado, salmon, salad, baby tomatoes
Wednesday, September 22, 2010
Friday, September 10, 2010
general update
no longer doing "carb nite," but still basically following keifer / precision nutrition. It's working.
Training hard, it's been going very well. ME days at Wild Iron and DE days on my own.
current lifts:
bench 295
squat (box) 415
deadlift 475
targeting 1200 in december, in 220 weight class (not 198).
Training hard, it's been going very well. ME days at Wild Iron and DE days on my own.
current lifts:
bench 295
squat (box) 415
deadlift 475
targeting 1200 in december, in 220 weight class (not 198).
Saturday, May 8, 2010
Easy Chicken
28g protein, 15g of fat, 1g carb, 251 calories
Ingredients for single serving (easily makes multiples):
Thin sliced chicken breast (2.75 oz)
Prosciutto slice (1/2 oz)
1/4 diced onion
1/2 tbsp garlic paste
1/2 tbsp chicken or vegetable stock
1/2 tbsp extra virgin olive oil
1 tbsp blue cheese
1 tbsp feta
poultry herbs to taste (thyme, fennel seed, savory, rosemary, lavender, cracked bay leaves)
Instructions:
Lay down chicken breast, then prosciutto, then blue cheese, wrap with chicken on outside and secure with toothpick. Set assembly aside.
Heat skillet with extra virgin olive oil. Add onions, garlic paste, herbs, chicken or vegetable stock, and saute onions over medium heat until caramelized.
Increase to high heat, salt chicken directly, and sear the outside, turning them with tongs for 5 minutes.
Transfer chicken to 400 degree oven, cook for 12 minutes.
Remove from oven, plate and finish with sprinkling of feta cheese:
Optionally the pan can be deglazed with brandy, and use this sauce to sauce the plates.
I like this because I like restaurant style chicken, but if I'm eating out I feel robbed just getting the chicken. At home this makes a delightful and tasty protein source.
Ingredients for single serving (easily makes multiples):
Thin sliced chicken breast (2.75 oz)
Prosciutto slice (1/2 oz)
1/4 diced onion
1/2 tbsp garlic paste
1/2 tbsp chicken or vegetable stock
1/2 tbsp extra virgin olive oil
1 tbsp blue cheese
1 tbsp feta
poultry herbs to taste (thyme, fennel seed, savory, rosemary, lavender, cracked bay leaves)
Instructions:
Lay down chicken breast, then prosciutto, then blue cheese, wrap with chicken on outside and secure with toothpick. Set assembly aside.
Heat skillet with extra virgin olive oil. Add onions, garlic paste, herbs, chicken or vegetable stock, and saute onions over medium heat until caramelized.
Increase to high heat, salt chicken directly, and sear the outside, turning them with tongs for 5 minutes.
Transfer chicken to 400 degree oven, cook for 12 minutes.
Remove from oven, plate and finish with sprinkling of feta cheese:
Optionally the pan can be deglazed with brandy, and use this sauce to sauce the plates.
I like this because I like restaurant style chicken, but if I'm eating out I feel robbed just getting the chicken. At home this makes a delightful and tasty protein source.
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