Tag Archives: protein

Observations From the Gym and Protein Sources

A few observations while I got my fitness on tonight:

1.  Donald Sterling needs to STFU.  Don’t go talking shit about Magic Johnson and turn around in the next breath and say “I don’t talk about people, I talk about ideas.”

Yeah, like ones that should have died when slavery was abolished 150 years ago.

2.  How in the hell do people text while they use the elliptical machine?  Either they are far more skilled than I am at texting or I am working harder than they are because I am lucky if I can start the MapMyFitness app while I’m trying not to fall off the damn thing.

3.  You never know who is watching your progress.  One of the trainers pulled me aside and asked me how much weight my husband and I had lost.  She told me she noticed that both of us are significantly smaller since we started working out and that every time we come in, she noticed that we are smaller each week.  We introduced ourselves, and I told her that one day I’d be brave enough to try one of her Zumba classes.  She invited me to come to her low impact class.  I think I might give it a try.

I promised earlier that I’d make a list of the proteins I eat, in order of how well they “stick” with me–in other words, which ones provide me the most satiety for the quantity eaten.  There are some proteins that I can eat small quantities of and feel satisfied, and then there are others that it feels like I could eat endlessly and never feel satisfied.

So here’s the list.

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Bonus Post: Citrus Herb Roasted Chicken Recipe

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This bird is pretty much the best bird you will ever eat. For reals. And it’s easy to make.

My Christmas gift to you, my readers: a recipe!

I decided that for our Christmas meal, we would eat something high in protein and flavor.  We’d already done turkey and beef tenderloin at Thanksgiving, so those were out.  Fish didn’t seem Christmasy enough, and pork just doesn’t have enough protein bang for the calorie buck, so chicken it was.  I decided to buy a roasting chicken (larger than your average bird at about 5-6 pounds instead of 2-3) so that we could eat on it the rest of the week, and have the carcass left over for me to make stock/soup out of later on.

This was seriously the best chicken I have ever made in my entire young life.  It turned out so moist and flavorful that I am pretty sure I will not roast chicken any other way ever again.  I mean, I’ll still make barbecue chicken legs, but this…for a whole bird?  It’s a great way to make it.

The secret to the moist meat?  The brine.  Brining a chicken is one of the best ways to ensure that it stays moist through the roasting process.  Since you’re roasting at a high temperature, the brine will help break down the muscle fibers in the meat, loosening them up so they trap water inside.  This helps keep the meat moist despite the high cooking temperature.

So here’s how I did it.

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Product Review: Syntrax Matrix 5.0 Mint Cookie

I am not one who likes sameness in the things I eat.  What I mean by that is that I get really, really tired of eating the same thing over and over again.  My husband and I differ drastically here–he could eat the exact same thing every day and never tire of it.  I, on the other hand, crave variety and difference in what I eat.

So in preparation for 3 weeks of a full liquid diet, I had only chosen 2 sources of protein that I liked and could tolerate–Isopure Zero Carb and Unjury Chocolate Splendor.  I was afraid that I would tire quickly of these so I needed to hunt down another source of protein that would taste good and that met my nutritional requirements:  at least 20 grams of protein, fewer than 10 grams carbs with no more than 5 of those being from sugars, and have less than 200 calories.  I’d heard good things about Syntrax Matrix Mint Cookie (“it tastes like Thin Mints” was a common thing I’d heard) and decided to give it a try.

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