by ~jenniferlynn on July 25, 2012

in Food, StrongLifts, Weight Lifting

I once bought a white-board with the intent to keep in the kitchen and write out what our dinners would be for the week. The lonely white board sat on the stairs for about two months, then finally got hung up.. And idly hung for another month or so. After reading about Meghann on Meals and Miles and her “Survive on $35 Challenge,” I was re-inspired to use the board to create a meal plan every week. Why, you ask?

  1. We don’t need to do the song and dance nightly: “What do you want for dinner tomorrow?” ” I don’t know, what do you want?”
  2. I will only need to grocery shop once a week, instead of running to the produce market or the grocery store after work to pick up the one ingredient we’re missing
  3. We only need to stand in front of the freezer once a week deciding what meats to use
  4. It’s a great way to budget grocery money (though not really my focus right now)

We tried to do a meal plan for the week, but kinda failed by starting the week off with Arby’s.. and then when I was thawing my chicken on Sunday for lunches, I thawed too much so we have to cook chicken this week.. We did end up having spaghetti squash last night and did steaks and cauliflower tonight. We’ll see if I can plan a bit better next time!

Most nights, the BF cooks, especially when it’s red meat. I can cook chicken breasts (I used to live on pasta and chicken nearly every night), but I leave the fancy cooking to him. Unfortunately, he had to work late tonight so it was me against the steaks. Can someone please tell me why I have lived on my own for close to 8 years now and have not embraced my broiler yet?? Pan-frying steaks takes a lot of patience and skill, and it just isn’t something that I have mastered. But a quick look on Google and I found a super simple and easy guide to the broiler! I will preface my results by saying that I have a problem with skimming when I read. I tend to read quickly and often miss main points of articles, so I missed a whole step in this… (I was supposed to sear the steaks for 3 minutes on each side before putting in the broiler for about 4 minutes today.. I just put it in the broiler, then wondered why it turned out so rare!) I like mine medium, so threw it back in for a few minutes. It was a bit redder than I’d prefer, but whatever. My steaks were pretty awesome! 🙂

Alongside the steaks, I attempted to make something out of cauliflower for the third time. The first was last Thanksgiving when I pureed some cauliflower with about 6 cloves of garlic. Eeek! Second time, I tried to mix it with garlic again, but I over-whipped the cauliflower and the texture was just super runny. So, third time’s a charm, right? I found this video which changed my life! Hehe. Totally awesome and amazing tips on how to “Rice” cauliflower. From there, I followed Paleo Spirit’s recipe (well, really only step 5-6),  and stir-fried that cauliflower up with some garlic and olive oil. And I ACTUALLY LIKED IT!!

Since I have branched out of my chicken and pasta habit, my kitchen skills have been improving! I am going to attempt to try PaleOMG’s Turkey Stuffed Sweet Potatoes next week, and will have to share that experience!

On the workout front, I just completed Day 2 of StrongLifts 5×5. It’s still early. It’s still pretty easy. But still great to somewhat start over and focus on form while working my way back up.

Lovin’ this app!

So I followed it up with some intervals on the rower. I did only four intervals of 30 seconds on, 1:00 off, but if you saw me, you’d think I ran 5 miles! Lots of room for improvement 🙂
Twitter: Cjackplay
July 26, 2012 at 12:03 am

I’ll let you in on a little secret. The easiest and tastiest way I have found to cook steaks in the oven is in my cast iron skillet. While I preheat the oven I let the pan heat too. I usually preheat it on highbroil for about 10 minutes then bring the temp to 450-475. I then add a tiny touch of olive oil and sear each side of the steaks in the oven in the hot pan for 3 mins. By then the temp is about right to just cook them for another 5-8 mins on each side, more if you like them well done. You can test how done they are by pressing the center of the steak with your tongs. If it bounces back or there is very little give they are well done. The more they give the less done they are. I like mine medium rare so that is a bit of give but still bounces back a bit. Then I let them rest 5 mins off heat to finish cooking and to let the juices settle. It works like a charm everytime. 🙂
Your steak looks super yummy! What was the texture of the califlower? I have a weird thing about certain textures, but I’d love to find a way to incorporate califlower into a meal.

~jenniferlynn July 26, 2012 at 8:23 am

Good to know!! I will try this next time!!
The cauliflower kinda had a “rice” texture; it wasn’t mushy, but wasn’t too hard. Plus I add garlic to everything, so that helped the flavor 🙂
Twitter: Cjackplay
July 26, 2012 at 11:02 am

I am with you on adding garlic. It is one of my favorite things. Roasted garlic smeared on a piece of french bread. AAAAAAAHHHHHH! SO good!

~jenniferlynn July 26, 2012 at 11:11 am

Aww.. bread… hehe.

I haven’t figured out how I want to eat with my new lifting program. I just re-looked at your fitness post and just super impressed with how your 24-week pics look!! That was all done with just body-weight exercises?
Twitter: Cjackplay
July 26, 2012 at 11:18 am

I use 8lb weights and heavy bands. I am definitely gaining muscle with the P90X dvds. 😀 It’s basically two days of cardio, one day of yoga, three days of weights and abs and a stretch rest day. It’s a tough one. 😀 I don’t follow the meal plan guide, but I count my calories and try to keep myself in the 1800 calorie plan range. It’s tough to not want to eat everything in sight. 😀

Twitter: Mychickenbutt
July 28, 2012 at 11:39 pm

First of all, Wordpress is doing everything in its power to keep me away from your blog. I’m subscribed and I never get notifications. I’m like “damn, does she just not post anymore??”
Anyway, now that I’m here, I am psyched to hear how strong lifts works for you – I have heard good things, I just have been really ADD about sticking to a program lately, so maybe I will give it a spin as soon as I finish up this next cycle of Wendler.
Riced cauliflower is one of my fave things. I honestly just food process it dry (and plain) and then throw it in a pan with a little chicken stock and whatever other flavors I’m going for in the recipe. I have never eaten it just plain as a side, I usually use it in stir fry, soup, or anything else delicious that calls for rice. I’m going to try and work out a little healthy “general tso’s” action sometime this week with riced cauli? I will be sure to share if it turns out good.
Congrats in completing your run, congrats on your amazing progress, hope you’re having a great weekend!

~jenniferlynn July 29, 2012 at 7:17 pm

I thought you disappeared, Martha!! Usually I get at least one comment from you on my posts! 🙂

Glad you’re alive and well 😉

So far, the Stronglifts is going well; it’s great to start off with low weights and slowly work your way up, but work on getting the form right. Bench Press and Overhead Press are my total weaknesses, but once I get those, I think I’ll be solid!

PLEASE share with me a General Tso’s recipe if you get to it!!

Twitter: Mychickenbutt
July 29, 2012 at 7:57 pm

Overhead press is definitely one that I think everyone struggles with… It is also the hardest one to add significant weight to. I did a program called the 603 PTP from the whole30 website that just focused on that and deadlifting and although my deadlift came way way up, I think I only added like 15 pounds to my overhead press. Right now I’m at kind of a sticking point it seems, and I’m hoping if my bench goes up then that will follow?

~jenniferlynn July 29, 2012 at 8:24 pm

Your lift numbers sound pretty impressive already! I’m sure those will start to go up once you start the new program!

~jenniferlynn July 26, 2012 at 11:20 am

I’m super impressed 🙂 Are you just concerned with calories, or making sure to follow certain ratios?
Twitter: Cjackplay
July 26, 2012 at 11:28 am

Both. I try to do 25-35 grams of fiber, between 60-90 grams of protein, 50-70 grams of fat and 230 grams of carbs per day and keep my sugars as low as I can.

~jenniferlynn July 26, 2012 at 11:29 am

Well, whatever you’re doing, keep it up! 🙂
Twitter: Cjackplay
July 26, 2012 at 11:31 am

Aw thanks. I have no problem toning my upper body. It’s my lower body that is the problem. Maybe I should try incorporating squat lifts. 😀

~jenniferlynn July 26, 2012 at 11:36 am

I started to read your comment and was just thinking: Squats! Squats! Squats!
Twitter: Cjackplay
July 26, 2012 at 12:45 pm

Bahahaha! Headed to the gym now. 😀

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