Spring Leaning

During the summer I want to look good naked and with minimal clothing. Soooo, we need to tighten it up a little. Sweat out a little sacrifice, "bulking" season is around the corner!

Beef is still on the Menu!

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So what does one eat while training for a physique show? Fish or chicken, plain rice or potato and unadorned vegetables? Pretty much. Like I’ve said before this is NOT ‘normal’ nor sustainable but the diet doesn’t have to be completely dull; after all 10-12 ish weeks is a long time.

While chicken and fish do make up a lot of my meals grass fed beef remains a staple throughout the contest prep—I just stay with leaner cuts and limit to 3 or 4 times a week.

Here’s the Game Plan:

If this is to be your dinner eat leaner meats throughout the day making sure you save enough to fit your macros/calories in your dinner.  I will often input into my fitness pal ahead of time to see where I’ll land for the day allowing me time to adjust before cleaning my plate.

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Start with a nice hearty 2-3# piece of grass fed sirloin.

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When it comes to my beef I have simple tastes; just a little garlic powder and freshly ground black pepper.  Right before it goes on the grill I will grind some Himalayan pink sea salt on both sides. Not any sooner than that or it will tend to dry the meat a little by pulling the water out.

Meanwhile. . .

Hubby’s been a good sport thus far (for selfish motives – liking my bod ‘leaner’) but he was almost begging for French fries last Friday night so I figured there had to be a way to make them fit into my nutritional protocol also.

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Prepare your “fries”.  Peel and slice a couple of Russets.  Using a measuring spoon –  1 1/2 teaspoons of duck fat.  I used a pastry brush on the pan and on the fries along with my fingers to coat as evenly as possible.  Sprinkle with sea salt and freshly ground black pepper.  Bake at 450 degrees for 30 – 35 minutes or until golden and slightly crisp turning once halfway through the cooking time.

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And of course a nice green salad with your favorite vegetables will round out the meal.  I used butterhead lettuce, fresh local carrots, bell pepper, radishes, tomatoes and splurged with a few green olives.  No dressing; don’t be greedy — you got duck fat on your fries and a juicy sirloin.

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So, how was it?  Honestly, the fries are better (crisper and more flavorful) when using 2 tablespoons of duck fat but when you’ve been eating a plain white spud — they were a nice treat enabling me to stay on track and keep my end goal in sight.  Especially when accompanied by some beef.  An additional treat was 1 tablespoon of organic ketchup.  Woo hoo!  Party night.  Enjoy, the route to a six pack can have a few pleasant stops along the way!