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1: cottage cheese, choc sf pudding, peanut flour (optional), 1 tbspn pb. Add a tiny bit bit of water and mix up. Chuck it in the freezer for half an hour. (also optional but I like it)
Heading home for lunch today, Would of liked to do some lifting while the missus cooked but way to jungry without my 10am tuna and cottage cheese.
Will be 250 Chicken thighs Bbq seasoning and grilled in the skillet ( so much better then breast) and 150g of white rice with a nice serving of steamed veg.
485 cals- 54P 43C 10F
I usally leave a buffer of 150 cals to fit in all my vegies at the end of each day. Not worth it to weigh them all
Edit: made a guacomle ( spelling) with the ol el passo avacado mix, Freeking amazing ppl go grab some
Stirfried a bunch of baby bok choy with chilli and mirin. Made an omelette with it.
Served with belgian endive and grilled eggplant (dressed with flax oil).
This has probably been answered or discussed before, or I have probably read it and forgotten but to JZ and Miss Mango regarding your awesome cooking abilities, have either of you had any formal cooking training or is food and making tasty stuff is just a passion and you really know your shit, like what flavours combine best and how different mixtures react etc?
Always an awesome and drooling read through your fantastic creations guys.
Wow, I'm honoured but chuckling as well. None for me, I'm just an accountant who likes to lift heavy stuff & doesn't believe in eating boring foods just because you want to stay fit/healthy/strong
Re-fried Chicken.
I over cooked all my chicken breast this week and man this shit is dry as hell! So.......
I decided to recook it again in olive oil, spices, splash of soy suace and voila!
Yummmo!
This has probably been answered or discussed before, or I have probably read it and forgotten but to JZ and Miss Mango regarding your awesome cooking abilities, have either of you had any formal cooking training or is food and making tasty stuff is just a passion and you really know your shit, like what flavours combine best and how different mixtures react etc?
Always an awesome and drooling read through your fantastic creations guys.
Unless by osmosis from my Mamma and Nonna is considered formal training
I spent most of my youth self-training in patisserie (quite seriously) though. Bit different to cooking le protein goods!!
I think some people have a natural instinct for it?
Plus, it's probably that we just don't like to eat bland, ordinary food? Necessity is the mother of invention
Half tub of creamed cottage cheese, handful of frozen mixed berries, touch of forme French vanilla yoghurt. Boom that shit up with ya wizza thing. It is frikkin amazing. Like real yummy berry yoghurt.
My new fav