Random health and exercise thoughts - Page 3469
Cut is going OK. Down to about 207 from 215 at the start of February. Some of the folks at my work gym noticed I leaned out. They dont know what I have in store.
Dont be afraid to LISS or even MISS. Its total broscience but I feel like deficit from activities is more effective than deficit from straight calories, though I've been making strides with mainly calories.
This week though I've been playing more with my sous vide and taking a break from baking so I'm making more lean protein and vegetables and less sweets, which has been great for my diet . The SV machine is great for taking veggies and making them slightly tender, and I just figured out how to weigh them down a bit better so I'm pretty psyched to eat lots of tender delicious spring produce. I've got rice pilaf down (pre-toasting the rice is a great technique I just learned, it makes it come out way nuttier). Plus the Kitchenaid can quick-shred chicken breasts so gonna bake a big batch of shredded baked lemon-garlic chicken breasts for next week (I ate through my supply of barbacoa).
Having a perfectly pre-portioned lunch and snacking on fruit and greek yogurt means I've got plenty of calories to have a flexible dinner.
Edited by GraphicNovelty - 3/27/15 at 9:08am
I tend to eat a lot more since I'm home all day preparing for exams and I feel a need to eat something whenever I'm in front of my computer reading something and I constantly have the possibility to make something compared to when I'm in school. When I write major assignments I barely eat, though, and my 24 hour exams will probably be great for cutting as well.
Nice! Thanks for this tip! What kind of rice do you use? I am trying to stick with brown basmati... Trader Joe's 10 minute brown basmati is nice but hard for me to get; I'm striking out with regular brown basmati.
And when you do, check out Zojirushi, imho.
Streit's Chicken Flavor Soup Base is a pretty tasty addition to rice, ect. Tis a sodium bomb, but they all are.