Standard Meals.* I am not as consistent with my meals as Tim recommends in the 4 Hour Body. I like to switch up every day or two so I don’t get bored and start to eat things I shouldn’t to make up for any subconscious pining for more variety.
I try to either have the ingredients around at all times (e.g. cans and cans of refried beans) or buy a bunch of Food X, cook it, and refrigerate/freeze servings for later use (e.g. steaks). That way, most days I have a choice of 2-3 things I could eat.
The one item I have at almost every meal I eat at home is refried beans and salsa. It’s simple, tasty, and quick, and it goes well with most other things I eat regularly.
Take half a can of refried beans, it doesn’t matter what type (though vegetarian or fat-free beans have a few more carbs) and add a third of a jar of salsa. Heat. (Eat 3-4 Beano.) Enjoy.
My second most-often-had SCD food is steak. I use my Simple and Delicious Steak recipe with my favorite low-carb sauce: mix mayo and Louisiana hot sauce in your preferred proportions and enjoy. It’s zero carbs and beats the pants off of the insipid steak sauces you’ll find in the store.
Aside: Does anyone know of a good low carb steak sauce that is worth trying?**
As many s/low carb dieters might expect, I also eat lots of sausage. Sausage can have more carbs than you might expect so watch your labels carefully.
I’m currently working my way through a large pack of bratwurst I bought at Sam’s Club. Sometimes, I’ll eat it with my sauerkraut. Other times, I’ll just fry a few in a pan or boil up a bunch, refrigerate them, and eat them with whatever else is on the plate for the day as an added protein.
Yesterday, I chopped one up and put it into my beans and salsa. It was surprisingly good. I may add that combo to my normal rotation.
Another staple is taco meat. Long ago, when I was on the Atkins Diet, I realized that prepackaged taco seasoning mixes had more carbs than I liked. Luckily, my wife is an excellent cook and figured out how to season our own taco meat from scratch.***
So she’ll cook up 2-3 pounds of taco meat and it’s one of the few entrees we can all eat together. We make Tiny Tacos™ for the kids**** and I make taco salads:
- 3 cups of your favorite lettuce
- 3-4 tablespoons of Ken’s Steakhouse Northern Italian Lite salad dressing
- 1-2 avocados, cut into pieces
- jalapenos (if desired)
- a cup or more of taco meat
Quick. Easy. Delicious. The secret is the Italian dressing. I use it to add a wonderful depth to the flavor of my favorite Tex-Mex dishes. Give it a try and you might be surprised. 🙂
(If you want to cheat a little, add some sour cream and cheese for added flavor.)
For veggies . . . well, I probably don’t eat enough of them. When I do eat some, it’s almost always Green Giant Healthy Colors Farmer’s Blend. Yummy!
What do you eat on a regular basis?
Max Capacity Training. I did MCT Day 26 yesterday and will do Day 27 today. I am surprisingly not sore from the workouts this week. After each one (M and R), I expected to be aching the next day but haven’t noticed any undo pains.
While I have struggled with the exercises and intensity because of my month off, I take it as a very good sign that I am not hurting the next day as I was at the beginning.
Third verse, same as the first . . . except that Max Capacity Training Day 27 uses a Time Attack protocol. I will use my normal 10-round approach to Time Attack routines. Planned totals [(Day 25+ Day 26)*3] for each exercise are in parentheses below. Actual numbers follow.
- High Knee Jumps: (96) 96
- Wall Hand
WalkoutsPlank: (174) 150
- 1 Leg Hip Bridge: (117) 125
- Invisible Chair: (186) 186
As usual, I’ll post results and a review here this evening.
I deviated from my normal 10-round technique this time. Doing 60-second stints of he vertical plank and invisible chair, interspersed with my leg bridges and high knee jumps.
This was probably a mistake. Damn am I exhausted. And I did this while still fasted.
Off to a great Tex-Mex dinner with my wife. =)
Plan for Week 32.