Cooking a Good Everything Else
08-13-2021
, 02:36 PM
Sorry if the above was TLDR or too off topic, feel free to delete if so
here's the simple roasted potatoes with no fat greek yogurt ranch. This is easy, filling, tastes great and only about 150 cals and a few fat grams
ingredients for ranch (I wing it and add to taste, couldn't tell you the amounts of each, thats dill and chopped garlic chives btw):
here's the simple roasted potatoes with no fat greek yogurt ranch. This is easy, filling, tastes great and only about 150 cals and a few fat grams
ingredients for ranch (I wing it and add to taste, couldn't tell you the amounts of each, thats dill and chopped garlic chives btw):
08-14-2021
, 01:05 PM
Quote:
Sure, below is what I'm doing, feel free to ask any questions you have.
I'm doing If It Fits Your Macros (IIFYM) and eat proteins, carbs & fats according to the chart in the image below based on training day vs rest. I train 4 days a week lifting heavy weights (see below). I also attempt to walk 10,000 steps daily plus on rest days I ride my recumbent bike for 30 minutes first thing out of bed. I'm on day 123 and have lost 30 lbs (losing approx 1.7lbs/week), walked almost 800 miles and my indigestion disappeared after 3 days.
I also fast every Sunday so I try to adhere pretty tightly to the macro goals Monday through Friday, then I use Saturday as a free for all where I dont count anything or worry about what I eat. Thats the day I always spend with the girlfriend so its nice to go out and not sweat calories. Even when I try to pig out, my stomach has shrunk so I cant eat as much as I could prior to starting this plan. My last meal is Saturday night and I don't eat again until Monday after my workout (I workout in the morning).
The Sunday fast has been an interesting experiment as I've discovered its 99% mental and when I get the intense urge to eat, I stop and think about what I am feeling and 9 times out of 10 its in my head and not my stomach so I fight through it and wake up Monday feeling great and surprisingly not hungry. Oftentimes I won't eat until lunch so I've fasted 36+ hours. This habit is like meditation for me and helps me really understand when I am hungry and when I'm not plus the practice of not eating is like a rep in weight lifting that makes my discipline stronger during the week when I have to fight the urge to eat more than I should. The fast also compensates for eating over budget on Saturday and the fast has gotten easier over time. Oddly, I lose exactly 5.1 lbs after virtually every fast, its strange how exact the amount is but its been damn consistent.
I dont drink any more so that's not an urge I fight plus I naturally drink a ton of water (probably 6-10 twenty ounce bottles of water daily). I also LOVE walking as its low impact, I blow throw 3-5 podcasts (primarily Joe Reagan Experience) per week so I learn as I walk and the time flies.
I'm working with Andy Morgan at https://rippedbody.com and paid him to lay everything out on a silver platter for me, we meet 2 times a month and review progress, measurements, bi-monthly pictures, goals etc. He's great and provides a ton of great, free info on his site. He's not some BS artist tying to sell some quick fix solution and abhors those that do. Our plan is going to take around 18 months and that seems like a great way to go about it, especially if I develop a way of eating that can last a lifetime and I think I have because this doesnt feel like a diet at all, just a strategic, mindful way of eating and the food tastes great. Its honestly better than when I was showing no restraint so my fingers are crossed I can make this a permanent lifestyle change and have some shocking physique results in the process. Time will tell, I have a long way to go.
hope this helps.
Here's some screenshots of spreadsheets, etc you may find helpful, Good luck!
I'm doing If It Fits Your Macros (IIFYM) and eat proteins, carbs & fats according to the chart in the image below based on training day vs rest. I train 4 days a week lifting heavy weights (see below). I also attempt to walk 10,000 steps daily plus on rest days I ride my recumbent bike for 30 minutes first thing out of bed. I'm on day 123 and have lost 30 lbs (losing approx 1.7lbs/week), walked almost 800 miles and my indigestion disappeared after 3 days.
I also fast every Sunday so I try to adhere pretty tightly to the macro goals Monday through Friday, then I use Saturday as a free for all where I dont count anything or worry about what I eat. Thats the day I always spend with the girlfriend so its nice to go out and not sweat calories. Even when I try to pig out, my stomach has shrunk so I cant eat as much as I could prior to starting this plan. My last meal is Saturday night and I don't eat again until Monday after my workout (I workout in the morning).
The Sunday fast has been an interesting experiment as I've discovered its 99% mental and when I get the intense urge to eat, I stop and think about what I am feeling and 9 times out of 10 its in my head and not my stomach so I fight through it and wake up Monday feeling great and surprisingly not hungry. Oftentimes I won't eat until lunch so I've fasted 36+ hours. This habit is like meditation for me and helps me really understand when I am hungry and when I'm not plus the practice of not eating is like a rep in weight lifting that makes my discipline stronger during the week when I have to fight the urge to eat more than I should. The fast also compensates for eating over budget on Saturday and the fast has gotten easier over time. Oddly, I lose exactly 5.1 lbs after virtually every fast, its strange how exact the amount is but its been damn consistent.
I dont drink any more so that's not an urge I fight plus I naturally drink a ton of water (probably 6-10 twenty ounce bottles of water daily). I also LOVE walking as its low impact, I blow throw 3-5 podcasts (primarily Joe Reagan Experience) per week so I learn as I walk and the time flies.
I'm working with Andy Morgan at https://rippedbody.com and paid him to lay everything out on a silver platter for me, we meet 2 times a month and review progress, measurements, bi-monthly pictures, goals etc. He's great and provides a ton of great, free info on his site. He's not some BS artist tying to sell some quick fix solution and abhors those that do. Our plan is going to take around 18 months and that seems like a great way to go about it, especially if I develop a way of eating that can last a lifetime and I think I have because this doesnt feel like a diet at all, just a strategic, mindful way of eating and the food tastes great. Its honestly better than when I was showing no restraint so my fingers are crossed I can make this a permanent lifestyle change and have some shocking physique results in the process. Time will tell, I have a long way to go.
hope this helps.
Here's some screenshots of spreadsheets, etc you may find helpful, Good luck!
Awesome Yim!
Love love love Andy Morgan.
08-15-2021
, 10:54 AM
Quote:
Pork shoulder on sale for $.97 per lb and the store was roasting Hatch chilis, we bought 25lbs, lol. So, I forsee a batch of that chili verde in the near future for us. Would do it in the pressure cooker tonight but I didn't look at the recipe and we don't have tomatillos on hand.
Spicy BBQ-Glazed Bo Ssäm
Savory Bo Ssäm with Chili Crunch Honey Glaze
Tingly Honey & Herb Glazed Bo Ssäm
08-15-2021
, 03:23 PM
Does she have a good stacked enchilada recipe?
My family is from New Mexico so we grew up on taquitos and stacked enchiladas. I make them with powdered red New Mexico chili peppers and throw a fried egg on top
right out of a hot oven after being stacked to get the cheese fully melted with crispy bits:
then I make a salad with tomatoes, onions, lettuce, red wine vinegar, olive oil, S&P. Then top it with a fried egg and some guacamole on the side
My family is from New Mexico so we grew up on taquitos and stacked enchiladas. I make them with powdered red New Mexico chili peppers and throw a fried egg on top
right out of a hot oven after being stacked to get the cheese fully melted with crispy bits:
then I make a salad with tomatoes, onions, lettuce, red wine vinegar, olive oil, S&P. Then top it with a fried egg and some guacamole on the side
08-16-2021
, 12:39 AM
No, not really. Sometimes she does stacked, sometimes rolled, but we DO have them at least once every few weeks if not every week. She uses red chilis by a company called Bueno, they're in the frozen food section of most grocery stores, I think. She claims they're the closest to "home" she's found. I've tried and tried to get her to make her own homemade sauce but it's not happening. Pretty sure I would much rather eat yours than hers yim!
