Wednesday, May 27, 2009
Poor Pootie Pie only had 1/4 of a carb left on his allotment for the day, so he got this pitiful little amount of pasta. But he still enjoyed it. This is one from the P90X book. I'll give her points for this one. It's simple as all get-out. We have a version that we actually "Greek-up" with oregano with rice and feta and mint instead of pasta. But this one is a couple of cloves of minced garlic sauteed in a couple Tbs. of olive oil, a tomato chopped (I used canned whole tomatoes, because it's just not tomato season here yet) and shrimp. I added a little pinch of red pepper flakes to give it some punch. I served it over whole wheat fettucine.
I commented to P. that there is something very comforting about the smell of a tomato-based sauce simmering. And I don't have an ounce of Italian blood in me, as far as I know. It just smells like someone cares and is going to feed you something filling and delicious. And it was!
Monday, May 25, 2009
Today I took some time and prepped some food for the week so we'd have an easier go of it this week for lunches. It will pay off when we're starving and need to eat NOW. Here's a quick-list of what I got done.
- Grilled Chicken Thighs and Breasts (all boneless-skinless)
- Chilled Cucumber Soup
- Roasted Red Pepper Soup (can be served chilled or warm)
- Chicken Stock (OK, that's not so much for lunches, but I make my own and keep it in the fridge)
- Salad Dressing (Lowfat Ranch and Lemon-Honey)
In addition to this food prep, we're also stocked up on salad greens, tomatoes, cucumbers, hearts of palm, artichoke hearts and a few other veggies for salads. We have whole wheat pita, whole grain tortillas, whole grain Lite English Muffins and whole grain sandwich thins for sandwiches and toasts. And we have fruit, including some good fresh cherries I picked up.
To grill the chicken, I just salt and pepper it, put it on a foil-lined baking sheet, and toss it on the grill. Having that in the fridge and ready is great for salads, sandwiches, chicken salad - pretty much anything you can think of to do with chicken. The veggie soups can be served straight out of the fridge and are nice chilled this time of year when it's warm out.
This should set us up pretty well for pulling lunch together quickly.
Here's David. (A little kid beat him up for hogging the rides.)
Here's Jenn. Clearly she has excellent taste in food.
So they got a sitter and came on over Friday night for dinner. I wanted something good, but it also needed to take care of our P90X dietary needs. So with that in mind, I picked Thai Chicken with Lemongrass Glaze. Another one from this last Fine Cooking. (Have I mentioned how much I love that magazine?)
Here was the menu:
Wednesday, May 20, 2009
The chicken is dredged in egg whites and chopped almonds and flour (I used whole wheat) and then browned in a couple of tablespoons of olive oil in a pan. The dressing is a very simple thin buttermilk dressing with chives from the herb bed. The sweet peaches with the nutty and salty chicken and the tangy buttermilk dressing was a great combo. And the chicken had a nice crunch.
Monday, May 18, 2009
The shrimp are marinated in mirin, soy sauce, red pepper flakes and a sliced scallion. You mince garlic and ginger and put that in a pan with the green beans and just a little bit of sesame oil, and stir that around for a couple of minutes, then add the shrimp and cook it for about five more minutes. Shazaam! Dinner! And did I mention tasty? We went to Fresh Market on Saturday and they had big baskets of green beans that looked really bright and fresh, and some NC shrimp that were as big as my head. They were also really fresh - you could tell when we ate them tonight.
Dinner was great. I'll definitely do this one again. I'd import it into Master Cook if I could get the stupid import bar to work. I think I have a ganked .dll somewhere. Anyway, this one will be a repeater, for sure. And yes, it met our P90X requirements.
Sunday, May 17, 2009
I got a great issue of Fine Cooking a week or so ago, and there are a lot of things in it I wanted to try that fit in well with how we're eating right now. Tonight was the first one I tried.
As you can see, they aren't traditional crab cakes - no breading, no frying in oil, etc. It's really more like a crab salad. But MAN, they were good. You mix good crab meat with lime juice, basil, shallot, a little coconut milk (not much at all) and salt and pepper and then put it in a sieve and drain it for a little while. The tomato base is a chutney of tomatoes, onion, garlic, and some spices. It's a tiny bit sweet, and it plays off the lime and coconut in the crab meat beautifully. You mold it with a ring mold (or a can that has both ends cut off if you're being cheap like me). Put some of the tomato base in, then crab meat, pack it down, and ta-da!!! Fancy and everything!
I served this with a gazpacho from the P90X book. I find all of the soups in there to be very good. And it's a great way for me to get my vegetables. I get tired of salads REALLY fast. That one is just a bunch of veggies and some seasonings thrown in the food processor with some tomato juice. It was flavorful.
For those of you who care anything about P90X, a note about the food: We were on the first phase for four days before we both noticed a significant drop in energy. It's heavy on protein, almost no carbs. They suggest that if you notice your energy level suffering, move on to the next phase, which adds in more carbs. We discovered that for us, we really need the carbs to push us through the workouts, so we've already moved on to phase 2 and we both see a difference in energy level.
Except for me, right now. I cleaned the house today and it was pretty dusty. This resulted in a need to take a Benedryl so I can breathe, and now I'm stooooooooooonnnnnnnned. I'm doing a lot of staring, so I figure that probably means this blog can be considered done.
Friday, May 15, 2009
I think I've mentioned that the first phase of this program is heavy on protein, light on carbs. As you need more energy when the physical demand intensifies in the workouts, carbs are added. So we've been staying true to it, and my pants are looser and yes, I'm getting more toned. (But I'm pretty tired of protein and brown rice.)
Wednesday, May 13, 2009
Monday, May 11, 2009
I have to say that I was not sure the meals would be very good on this program. I flatter myself that I am a reasonably proficient cook with a fairly well-tuned palate, and was afraid we'd get the meal plan and it would be crappy recipes for people who don't cook. Not the case at all, thank goodness. Just lots of fresh ingredients, vegetables, well thought-out seasonings, and helpful portion sizes and daily plans to make it easy to follow.
It's got the calorie needs split into three levels. It's based on weight, mostly, and obviously the bigger you are, the more calories you need. It figures in your daily expenditure of calories on the workouts (you average about 600 per day on their workout schedule) and each level has the appropriate serving sizes for the calorie expenditure. Phillip is at Level 3, I'm at Level 2. Here is his breakfast today.
Mushroom omelet, 1 cup of berries, and a glass of skim milk. The omelet is 10 egg whites, 1 cup of mushrooms, 1/2 a chopped roma tomato, 1 Tbs. of chopped green onion, and 4 oz. of lowfat cheddar cheese. That's for his calorie consumption at about 203 lbs. Mine is lower, but I think even I get 6 egg whites. It's plenty of food. He said it was good, and he's full. I had a protein smoothie for my breakfast.
I'll keep you posted on the meals. They really do look to be tasty.