It shouldn’t come as a surprise I’m a
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. It’s hard to find them just grilled in oil vs pickled 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 taster That’s just a fancy way of saying I have more taste buds per sq inch on my tongue than the average person 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!