I’ll admit, this first week of the P90X Cycle, it’s not the workouts that have been eating up the time, it’s the mealprep and planning. We’ll cover the workouts we did this past week in another post, but I figured I couldn’t be the only one struggling with meal ideas on this plan- especially since we didn’t want to follow the “menu plan” included in the Nutrition Guide and opted instead for the portion approach.
Ps. I’ve been Twittering the food photos as-they-happen on my @smurfcore account and, whenever I get around to it, on @FitLifeSF as well. Please, do follow us and tell a friend! (Also, this is why the photos are more utilitarian than food porn.)
First, let’s address the issue of Breakfast, Lunch and Snacks. We’ve been keeping these mostly the same for ease of preparation. Besides, when you are eating this much and this often, it really feels more like Human Kibble (TM) than it does like an actual MEAL. If you are following along on portions, Rob is doing Fat Blaster Level II, or about 2400 calories per day. I am eating about half of that, shooting for about 1300-1500/day.
Breakfast: Rob’s been having the egg white scrambles consisting of about 8 egg whites, 2 oz ham, once slice of Jarlsberg light swiss cheese or 1 oz light cheddar and veggies. I’ve been having a protein shake: 1 scoop Wellements Protein Powder (got this from Costco- it is super inexpensive and really tasty!), 1 cup nonfat milk and some frozen berries, plus two tsp of Benefiber.
Snacks: We’ve been having theP90X Wildberry Bar (a full one for Rob, a half one for me), partskim string cheese and an orange as our main snackfoods. Yesterday, we splurged a little and had a nonfat tart frozen yogurt with fresh fruit.
Lunch: Salad has been the go-to item for lunches. Since Rob needs 8 oz of lean protein in his lunch, I bought a whole turkey breast and baked it up in a turkey bag on Tuesday and it’s lasted most of the week. WAY cheaper than turkey lunchmeat and WAY lower in sodium (plus, tastier!) He gets a “bucket” of mixed greens and fresh veggies topped with 8 oz of a mix of turkey and ham, plus 1.5 oz of lite cheese and lowfat dressing. I get half that- and I’ll admit to making mine into “Turkey Salad” like chicken salad with lemon juice and lowfat mayo, celery, etc. It’s pretty tasty! Today, I made chicken veggie soup, which was nice for a change of pace. Used up a chicken carcass from last week to make a simple stock, then added LOADS of veggies- carrots, zucchini, kale, etc.- and then portioned the appropriate amount of roasted turkey into the bowl and topped with soup. Great with a bunch of Tabasco or Tony Chachere’s on top!
Dinner: This has been the biggest challenge, since we do love to eat great food, so here’s the dinner rundown for the week:
Grilled Flank Steak and Green Beans with Roasted Red Pepper and Celery Root Soup
Flank steak is a great lean meat choice. I rubbed it up with some salt, pepper, garlic and Mrs. Dash Extra Spicy. The green beans were doused with salt, pepper and some lemon juice and grilled alongside the steaks.
For the soup: Put some red, orange and yellow peppers on the grill as it was heating up. Waited for them to get charred and then peeled the skin and discarded the seeds. Added this to some cubed celery root that I had boiling in a carton of chicken stock with a few carrots and some onion. When the celery root was soft, I pureed it with an immersion blender and added some lemon juice, a few dashes of Tabasco and salt and pepper to taste. I put mine through a mesh strainer, which gave it great mouthfeel, but you certainly don’t have to.
Rob got 10 oz of flank steak and as much soup and green beans as he wanted.
Roasted Pork Tenderloin with Onion/Fennel Quinoa and Green Beans
Just soaked the tenderloin in unsweetened apple sauce, soy sauce, garlic, salt and pepper for an hour or so, then seared it and roasted over top of some partially-cooked quinoa, sweet onions and sliced fennel. Added a splash of extra chicken stock mixed with some applesauce to make sure the quinoa cooked up right. Once it was done, took everything out of the pan and added some more chicken stock and lemon juice to make a sauce. To drink? Crystal Light Grapefruit Sunrise (since it has added calcium and I’m trying to get as much as possible these days) with fresh bubble water.
Chicken Fajita Tostadas
Easy, just some chicken breast, onion and peppers and fajita seasoning (I get the kind in the small packet with the spices, so it doesn’t have salt or sugar added. I add my own salt and loads of lime juice.) Rob gets 3 tortillas, sprayed with some olive oil spray and baked till crispy. I got one. Plus loads of lettuce and some lowfat cheese and sour cream. Yum!
Chicken Parmesan and Grilled Artichokes
I used the same light chicken parm recipe that I’ve posted before. It works out to about half a serving of whole wheat panko per serving, so this was served with 2/3 cup whole wheat spaghetti vs. the one full cup pasta allowed on the P90X plan. Also, I used Classico Roasted Garlic sauce- no sugar added and nothing you can’t pronounce in the jar. A nice trade-off for as much time as I’m already putting into cooking these days! The Chokes were steamed then tossed with salt, pepper and balsamic and grilled.
We went out to eat with friends to Catch, a great fish restaurant in the Castro. I had some kind of a white ocean fish with shaved brussels sprouts and grilled asparagus, which I had prepared without any butter. You can tell they intended butter to pretty much carry the dish, so it was a little bland, but the fish was good and it was nice to not have to cook! Rob had the black cod in miso with boy choy and some udon noodles (his starch for the day.)
We ate out again, this time at Moki, another fish place. One of these days we are going to see if Rob can handle 10 oz of sashimi. I bet he can!
BBQ Pork with Grilled Corn, Coleslaw and Heirloom Tomato Caprese
About a month before Rob left for Kiev (he still needs to update you on that, doesn’t he?), we got in the pleasant habit of Sunday afternoon’s at Baby Blues BBQ. This meal was my attempt to scratch the BBQ itch. Pork Tenderloin painted with the lowest-sugar BBQ sauce I could find, and rubbed with chili powder, garlic and spices, then grilled. Plus, grilled corn, a caprese salad easy-on-the-olive-oil and the P90X coleslaw recipe. This was OK- didn’t quite scratch the itch, since we’ve spoiled ourselves with some awesome BBQ, but, as Rob would say, “Good enough for government work.”
I’ll keep on posting our meals as we go through this cycle… Who knew EATING could be so tough?