My Food

My diet changes throughout the year, when I am gearing up for a competition, I am super strict, I have to be. In fact, my diet will start on Tuesday, February 28. This is the day after my annual vacation to Mexico ends; I refuse to diet on vacation.

This is 9 ½ weeks until my competition (oh, I recall a steamy movie by that name!) I know, you are supposed to start your diet 12 weeks ahead of time but my vacation always falls here, so that’s life right? Vacation is more important than any competition where, at best I can only go home with a couple plastic trophies, and I have plenty!

So just what am I eating these days anyway? Here is an example of my food on Thursday.

4:15 a.m. Lean One shake from Nutrition 53, this has 20 grams protein, 19 grams carbs and is 220 calories. I have a bunch of supplements too.

5:00 a.m.  to 6:00 a.m. Intra workout I will have 20 grams BCAA’s. Yes I know that the package says 5 is enough, but according to Charles Poliquin (and Roy), I need 20 grams, as it is by bodyweight. I have noticed a great improvement in body composition since starting this, higher weight and less body fat.

6:15 a.m. Post training is a mixture of amino acids, glutamine, beta alanine, L-leucine and more supplements. Then coffee.

7:30 a.m. homemade waffles made with 1 cup egg whites, 1/3 cup oats and flavorings. I have 1 tablespoon peanut butter on them too….with cinnamon; I eat all the stuff I love at once. More supplements.

10:00 a.m. an orange from my CSA delivery and water.

11:30 a.m. is lunch. I have 4 ounces chicken breast, 2.5 ounces soo-foo and a mixture of radicchio and kale that I roasted with balsamic vinaigrette and mushrooms. I do not weigh or measure my vegetables. More supplements.

3:00 p.m. is afternoon lunch and I have a salad of 4 ounces chicken breast, sugar snap peas, tomatoes, cucumbers, endive, broccoli slaw and a ¼ of an avocado. I have a bottled dressing here that is great and super low cal- Lean on Me Naturally .


I used to buy this at Cosentino's but they closed and now I cannot find it. If anyone in my area knows where to get this, please tell me! My favorites are the Caesar and the Citrus Sesame.

6:00 I am so ready for dinner, I am starving. I am having soup, today I made tilapia soup with my favorite Thai Peanut Soup mix. I added 5 ounces tilapia that I cut into chunks and seared,  then a huge handful of chopped and par boiled kale (Kale is one of the best vegetables you can eat), and mushrooms. I topped it with Sriacha Sauce and some Greek yogurt. Umm... more supplements.

The fish is chunked then quickly seared in a bit of olive or coconut oil.

The Thai soup mix I love from Montebello Kitchens, I get this at Whole Foods. I use 1.3 ounces of the powder mixed with 2 cups water, whisk then add any ingredients I like. 

Here is the finished soup, looks great doesn't it? 

Montibello Kitchens Thai Curry Peanut Soup

I am in love with a packaged food.This is very, very unusual. Montibello Kitchens Thai Curry Peanut Soup. I bought it at Whole Foods.  I typically avoid packaged anything  but this soup base got me. It has three words on the label that are near and dear to my heart.

Thai

Curry

Peanut

The ingredients are few. Peanut Flour (defatted), coconut milk powder (coconut milk, maltodextrin, sodium cassinate), curry powder, seasoning (includes black pepper), sugar, salt.

One serving (without any chicken broth added) is:

106 calories

2 grams fat

142 milligrams sodium

11 grams carbs

5 grams fiber

3 grams sugar

14 grams protein 

Hot Damn!

The container makes six servings and I usually cook for little 'ol me (the boys eat something different 90% of the time), so I weighed the powder and then divided it by six to know how much to use for my one serving of soup. I put the rest in a ziplock bag for later.

All you do is warm chicken broth (and remember if using canned or boxed, use the low sodium) and whisk this in. Now you can add anything your wonderful, creative mind desires! 


I doubled the amount of broth they said to use. I like 2 cups for myself. Remember, cooking is an art, not a science. And nothing matters except what you like (and no eating raw poultry).


I pulled red snapper out of my freezer and cut it in small chunks, then sauteed it in coconut oil. Coconut oil has a high smoke point so it is better than other oils to saute at high heats. 

I then warmed cooked vegetables in a bowl (cauliflower, mixed peppers and broccoli) and then added the cooked fish and poured the soup over. 

I served it with a big dollop of non fat Greek yogurt and sriracha sauce.

It was one of the best soups I have had in ages! They also have an African Peanut Soup, that's just waiting for me to try. I think I may make it with cubes of beef!