Meal Prep

So…. I’ve lost a little bit of my gut again. I always seem to get to this point and not much further. hehehe Even though I haven’t had Taco Bell in forever, I still call it my TB gut.

I routinely fluctuate about 15 lbs but after a hard gym routine for the last few months, I’m back to my leaner self. I keep telling myself to keep going but my desire for delicious food often ruins it.

That said, I’m been using a meal delivery service and the meals are healthy. While it is a bit pricey, it has helped my diet significantly. I’ve been thru Freshly, FlexPro, Fresh N’Lean, and now I’m on to Factor 75. Freshly was the best of the group but the meal selection is limited when you order the max 12 meals a week. If they rotated out meals more often I’d still be with them. FlexPro was a bit generic. Not bad, but for the price I felt like I wasn’t getting my money’s worth. Fresh N’Lean started out great but then they started putting some sort of vinegar or pickling agent in the veggies for every dish and it just got to be too much. I don’t think they realize when you vacuum seal the food, that flavor seeped into the rest of the meal.1 Factor 75 was recommended by the guy at my Vitamin shoppe. I’m having the same problem with them I had with Freshly but they at least rotate a few different meals more often. I’ll probably rotate back to Freshly eventually. There is no contract so you can switch or cancel anytime you want.

Anyway, the meals have been good for my waistline. I can tell my body is detoxing form all the carbs because I’m constantly craving sweets or pasta these days. I’m one of those guys who can eat fatty foods no problem. I eat carbs and my ass expands exponentially. heehee I blame my Southern roots.

So not bad for a almost 49 year old fella, eh? I mean I could be leaner or bigger but I think I’m doing pretty good. I took off from the gym this past week for our trip and I miss it. Shawn and I were joking recently as he mentioned the same thing. Time to get back at it. Maybe I’ll even get a few baby abs.

Hope springs eternal…

  1. I did tell them when I left but I doubt anything changed. I got the generic response. []

Meat

​It shouldn’t come as a surprise I’m a 

Chicken artichoke pasta with spinach and cabbage

meat and potatoes sorta fella. I grew up on a farm and while we grew tons of vegetables, meat was always our primary meal item.  I’ve tried to cut back on my meats and increase the veggies but I always seem to backslide. The struggle is real y’all.

I do a lot of meal preps for my work week. If I don’t, I end up eating out a lot. I still try to eat healthy when I do, but it still ends up being very rich. My fat ass is never gonna have abs if I keep that up. Aaaaaaaaanyway, I’ve been trying to take advantage of the local farmer’s market. The one close to me is on Wednesdays and I do meal prep on Sundays. You see the conflict. I dug the food vacuum sealer out of storage and it’s helping a lot. I just vacuum the veggies and throw’em in the fridge till Sunday rolls around. It’s been helping a lot. 

The pic is one of my quick meals. I say quick because I didn’t make it all from scratch. The pasta is a spinach basil. The artichokes came in a jar.1  The spinach, tomatoes, and cabbage came from the Farmer’s market last week. What you don’t see is a small drizzle of olive oil over the entire dish along with the pesto sauce you do see. The chicken is a roasted chicken with all the skin peeled off. And here’s a little secret. If you don’t like your veggies overcooked, just throw them in raw and when you heat the dish for at least 2 minutes in a sealed container it steams the veggies for you. I love the natural taste of most foods and being a super taster2 this works exceedingly well for me. Veggies that need more cooking time like brussel sprouts are easy to cook in advance, just cook’em about half way instead. That way when you do heat up the dish, they don’t get over cooked. As for flavoring, I’m mostly just use salt & pepper. Depending on the dish, I also like the Flavor God line of spices that are specifically designed for adding to food after you cooked it.  I’m not a big fan of super heavy sauces and add on mixtures that often add up to a lot of extra fat so it isn’t hard to avoid the heavier items. 

This week’s menu is what you see above, the lovely chicken artichoke basil pasta with spinach and cabbage. I also made some turkey meatballs w/potatoes and more cabbage. Needless to say, I’ll be giving Cooper a run for his money this week. I also added some roast chicken and leftover bean chili I had in the freezer. Of course, it helped my ego just a smidge this morning when two of my coworkers commented my arms look bigger. Food is half the battle for weight gain so maybe it’s working! 

I’m not perfect by any means but I find if I provide myself opportunity to eat healthy, I will. I’ll never be ripped as I just don’t have the discipline for it. But, if I keep eating better I won’t need to do so much damn cardio, which I loathe! 

  1. It’s hard to find them just grilled in oil vs pickled []
  2. That’s just a fancy way of saying I have more taste buds per sq inch on my tongue than the average person []