Tuesday, April 22, 2014

Progress!

friday's dinner
Two words... Rough Weekend. Lol. After meeting with (read: getting my ass kicked by) Kayla on Friday ;-) she told me to take Saturday as my rest day and have a treat meal. This worked out well, since Bill and I were heading to a local casino/resort with friends Sat/Sun. I knew I was wiped out, but didn't realize how much until I slept in on Saturday morning - until 11am! What???? Yep. Crazy!

Once moving, I packed up my overnight bag and all my food (everything but dinner, and a few extra snacks - just in case) in my trusty 6-Pack cooler and we headed out.
It was great to just relax and have fun, not worry about anything! We had dinner, had some drinks, played around in the casino then crashed.

Then we all crashed... the only thing we all shared was some edamame at dinner, and the ice from the resort, but by the next morning we were all four experiencing gut-issues. I've always been prone to food poisoning and it got me good. Boooo! Kinda takes the fun out of a treat meal, if you know what I mean!

I even went "safe" on my  dinner - GF noodles! But I guess it wasn't enough. Fun while it lasted, though, lol.
We came home Sunday morning, and I crashed on the couch waiting for my stomach to settle... by 5pm it was at least bearable, so I dressed for the gym and got there around 6pm. I had to do chest/triceps and a cardio interval session. Not like it was going to do it itself, and a nasty twisty gut wasn't going to volunteer for a gym-date. I hydrated and got it done. Might have been a bit shakier than normal, lol, but at least I didn't have to break and run for the bathroom.

Monday, I still wasn't full-power, so I focused on hydration and getting in my nutrition. I hit the gym at 6pm - it was packed! I did my cardio then came home, had dinner, let it digest, then went back at 8:30pm for my leg workout. Thankfully the gym floor was relatively empty this time. It wasn't pretty, but I got it done. I also managed earlier to make a batch of my revised chicken loaves (yay!).

Today, I had Kayla at 11. We started with a weigh in... up to 135. Huh. Probably some water weight in there from the chinese food and gut issues. But... my bodyfat was down 3%!!!!!! WOOOOHOO!!! I will take that! We're going in the right direction, so no changes to my diet at this point. If it's not broken, don't fix it, right? ;-)

I got home, ate again, worked, and am now getting ready to run errands. Ugh. I'm such a home-body that I just don't want to leave the house, lol. So... that's my update, and my show prep progress. The good, the bad and the ugly, hahaha.

BTW, for those of you who've asked, Sadie is doing great. The eye infection cleared up in her right eye and transferred to her left. Go figure. She's responded well to the treatment though. She's so patient to let me irrigate her eyes then put in the ointment. Big sweet baby. She and Bear are passed out snoring right now. Ah, the life of a dog ;-)  Last night after I got back from the gym, I stretched out on the couch and she lay down next to me, wrapped her front leg around my waist and buried her face in my neck and went to sleep. How sweet is that???

Ok, I've stalled long enough. Those errands won't run themselves ;-)
Happy Tuesday!




Champion Performance Recipe of the Week - Chicken Mini Loaves (Low Carb)

My current competition diet is low carb with high protein and moderate fat... while I love my Chicken Mini Loaves, the recipe needed to be revamped to fit in my macros. The revised recipe is just as full of flavor, and just as easily portable and convenient as the original. You can use either a mini loaf or muffin pan, and adjust your serving size to your own needs. Whip these up on Sunday and you've got clean munchies for the whole week! (You can freeze half the batch and defrost on Wednesday).

Chicken Mini Loaves (revised)
Chelle Stafford
makes 18 muffins/loaves

INGREDIENTS

2 lbs ground chicken breast
1 large zucchini
1 large pepper (or handful of colored mini peppers)
1 large anaheim chile
1 cup baby spinach
3 large eggs
2 Tbsp seasoning (Mrs Dash, any flavor or Penzey's Murals of Flavor)
2 Tbsp ground flax seed
2 Tbsp chia seed

DIRECTIONS

  • Spray Muffin Tin or Mini Loaf pans with cooking oil. 
  • Preheat Oven to 400 degrees
  • In food processor, chop zucchini, peppers, mushrooms, chile, and spinach.
  • Add eggs, chia, and ground flax seasoning and ground chicken breast and stir to combine.
  • Divide mixture among muffin/loaf wells
  • Bake 15-20 minutes (when done, meat will pull away from sides).
  • Cool on wire wrack and individually wrap for snacks/meals.

TIP: Use multiple colors of peppers for variety. Top with low-sugar bbq sauce, hot sauce, mustard, etc. To increase fat, serve with avocado, raw almonds, or add cheese to mixture before cooking. Got room for fruit? Add 1-2 chopped apples to the mixture before cooking!

NUTRITION per muffin/loaf
90 calories, 12 grams protein, 2 grams carbs, 3 grams fat, 73 mg sodium, 1 gram fiber, less than 1 gram sugar (naturally occurring).



Thursday, April 17, 2014

Bonus Recipe! Clean Chile Relleno!

One of my pre-clean eating favorite dinners was Chili Relleno's. Oh my, could I put those away! These days, if I dare to order them I am turned off by all the batter, the greasy and congealing masses of cheese... the flavor of the chile gets lost in all the yuckiness... why bother? Nowadays I make them myself, clean, and they are so good! Plus - it's super easy, and they fit in my competition diet! If you like, you can serve these with some salsa, avocado, black beans, or black refried beans, or cilantro brown rice... you get the idea! Yum!

Clean Chile Relleno
serves 1. ready in 6 minutes!
My avocado got a little mushed, lol! 

1 large Anaheim Chili, top cut off, seeds removed
3/4 cup Taco Meat (I make this on my food prep day and store in a gallon size ziploc in the fridge. See recipe below)
1 Tbsp feta cheese
1 Tbsp chopped green onion
Ziploc Steamer Bag

Taco Meat:
1 lb ground chicken breast
1 Tbsp Mrs Dash Southwest Chipotle
1 Tsp Mrs Dash Extra Spicy
1 small can sliced black olives, rinsed and drained.
Heat skillet over medium-high heat. Add chicken and seasoning, mixing well. Cook until meat is cooked all the way through. Add olives, and mix well. Allow to cool and store in refrigerator up to 1 week. 

DIRECTIONS
Place prepared chili in steamer bag and microwave for 1 1/2 minutes. Allow to sit 1 minute.
Remove chili from bag and stuff with the taco meat and feta (mix it together)
Return chili to steamer bag and microwave 2 minutes. Allow to sit 1 minute.
Using a fork, remove chili from bag (watch out for the steam!) and place on plate.
Sprinkle with green onion.
Serve with hot sauce!

TIP: top with a dollop of 0% plain greek yogurt!

NUTRITION
per serving: 183 calories, 27 grams protein, 6 gram carbs, 3 gram fat, 1 gram fiber, 244 mg sodium.