Monday 7/18/11

Rocky Mountain State Games on Saturday!!!! Yeaaaaah Buddy...lightweight!!!!

Fuel:
Meal 1- 3oz. beef, 100g eggplant, 3tsp coconut creamer, 3tbsp apple cider vinegar
Meal 2- (primal) mini muffin, 200g zucchini, 2 tbsp pesto, 3oz. chix
Meal 3- 2oz. chix, 2tbsp rasp vin, 100g strawberries, 100g spring mix
PW- protein shake
Meal 4- mini muffin, 300g zucchini, 1 tbsp pesto, 3oz. chix

Totals:
Calories- 1224
Protein- 129g
Fat- 66.5g
Carbs- 54.5g

6:00pm
O-Lift/Strength

Work up to opening lifts:

Snatch
70 x 3
80 x 3
90 x 2
100 x 1
110 x 1
115 x 1 -OPENER

Clean & Jerk
115 x 2
125 x 2
135 x 2
145 x 1
150 x 1 -OPENER

Backsquat 5 x 5 (180#)

On Training:
My lifts felt REALLY good today! Every one was easy and I didn't miss any. Not that I normally do, but it helped my confidence for this weekend! I was going to do the WOD also, but was too tired. Weighed myself....drum roll please...138.6!!!!!! Exactly what I need to be! And it was at the end of the day. I am very excited.

On eating:
Holy cannoli!!!!! I made raspberry vinaigrette and chicken pesto "pasta" today. The pesto "pasta" is one of the MOST amazing things I have made. SO delicious, I could have eaten the entire thing. THANK YOU JULI BAUER!!!! Here are the recipes.

***RECIPE***

The original recipe was created by Juli Bauer. AMAZING! Thank you! Check out her blog, she is rad, and so are her recipes!

I modified a little bit, for two reasons: 1. I keep a food log, and have to know exactly how much of each food I eat, so I cook everything separately; and 2. I do primal, not paleo, so I can use fantastic ingredients such as butter!!!! YUM.

Pesto

1 cup Pine Nuts
.75 oz. Basil
3/4 cup Olive Oil
3 Garlic Cloves
1/2 tsp Black Pepper
1/2 tsp Sea Salt

Put all ingredients into a blender or food processor, and blend away until smooth.

Zucchini "Pasta" with Chicken

4-5 Zucchinis
1.5 lbs Chicken breast
2 tbsp Butter (separated)
Dried basil
Garlic

1. Heat 1 tbsp butter with 2-4 garlic cloves (I cut each clove into 2-3 pieces) until fragrant. While heating, cut the chicken into nice tender sizes. Put chicken on pan, sprinkle as much or as little dried basil over as you wish.

2. While chicken is cooking, cut the ends off the zucchinis. Using a cheese grater, hold the zucchini at an angle, and shred away.

3. In a different pan, melt the other tablespoon of butter with 2-4 garlic cloves (each cut into 2-3 pieces). Add the shredded zucchini and cover. Stir once or twice, and only cook until a little soft.

4. When the chicken is done, cut into small, bite-size pieces.

4. Weigh (or don't!) each part as you wish, stir-fry it together, and BAM! Seriously most delicious thing I have made in a long time.

TIPS
-Juli used macadamia nuts for her pesto; great alternative if you don't want to spend the $20-$30 per pound on pine nuts!!! (I definitely will next time. This will be a very regular recipe I will use, and pine nuts will be a treat once in a while!)
-Remember, you can enter your ingredients into a recipe calculator, so you know what is in your recipes....that is if you are obsessive about food logging like me!!