Meals after Over Indulging

Saturday I went off the diet, I was in control, I planned it. I have to be fair to David and this is our month of fun, July when he is off. Anyway, I don't need to starve myself for three months.

I do have to get back to the right foods though so on Sunday I ate wonderful, healthy, fabulous foods. I know several competitors who wouldn't dare eat this when they are prepping for a competition, but I can and I do.

I started the day with my usual meal replacement drink, then a protein-carb (1 to 4 ratio) drink after training.

Breakfast was 1 cup egg whites with low sugar ketchup and some hot sauce, then one serving of steel cut oats with splenda and cinnamon.

Lunch #1 as David refers to it (actually meal #3) was this salad. I shredded raw green cabbage, chunks of tomatoes, roasted beets, thick cucumber, raw bell pepper and 4 ounces cubed cooked chicken breast. I tossed it with homemade balsamic vinaigrette (no oil, recipe will be at the bottom).

Dinner was this salad, a modified salad nicoise (my favorite). David made it for me (with my strict direction as he loves his olive oil), he does a great job. We went to the farmers market in the morning and bought it all there.

Thick slices of heirloom tomatoes, chopped green bell pepper, sliced breakfast radishes, sliced cucumber. Then I cooked pasture raised eggs, till the yolk was almost set, and topped it with two of those.

Stacy introduced me to pasture raised eggs. I used to buy organic, these are so much better, even my son can tell the difference and he asks for these ahead of time now to make sure we cook the right ones.

Whole eggs are more calories, about 50 per egg, but I am not drastically reducing calories now, just keeping it all clean, and on an even keel, besides, if you noticed there was no starch in this meal or the other one, when I reduce starch I increase fats.

Whole eggs occasionally are very good for you, in fact, when I am not prepping I will eat them more often, these are creamy, rich and have a fantastic mouth feel. 

Then I had 4 ounces of grilled ahi tuna. Rare, really, really rare. Topped with chopped chives and again, my balsamic vinaigrette, salt and pepper and I was not only satisfied but feeling good.

Had I not been dieting I would have shared David's lunch. These are fresh Monterey sardines, wrapped in grape leaves pulled from our vines out front. He just took them off the BBQ.

Here is the actual meal, looks pretty tasty huh? He oven roasted these cherry tomatoes with olive oil, coarse sea salt, balsamic vinegar, sherry vinegar and fresh thyme. Served with bread to sop up the oils, looks great but just a little to much for me right now, I have a goal in mind.

Then I made the boys a rustic crostada, it is a dough of white flour, white sugar, butter, salt, rolled out and then sprinkled with sugar and cinnamon and a mound of fresh apricots from our backyard is piled on, the entire thing is baked till flaky and golden.

And when it comes out of the oven it is sprinkled with confectioners sugar, and served hot with vanilla ice cream. I went to bed so I didn't have to suffer through the moans and groans of pleasure! ha ha

Vinagrette: Mix to your own taste approximately 1 Tbsp grainy mustard, 1/2 cup balsamic vinegar, 1 tsp splenda, salt and pepper. Keep it on hand always, take it with you when you go out to dinner so you aren't tempted to put any of their dressings on, they are full of oil and garbage!