Archive for April, 2011

Comparison Pics (Season I – Week 8 vs Season II – Week 9)

Posted in Uncategorized on April 20, 2011 by chisel247

Time has once again gotten away from me, so these pics are a touch off.

Last season I took update pictures at Week 8 – 2 months into the Fuel Plan.  This season’s pics are actually at Week 9, but still good for comparison sake I believe ;o)

2010 Season photos are on the left 2011 Season Photos w/ ball cap on ;o)

  

 

 

Well…..not far off the mark I’d say….but I could have “Forest-For-The-Trees” Syndrome too…..plus the photo angles, lighting – not to mention “tan” were most definitely NOT the same as last year…..anyway…..

I still need to get measurements…..so that may speak more to muscle gained from last season to this season.

2.5 Weeks Til Pittsburgh!!!!!  WOW!!

My Trainer tweaked the Fuel Plan significantly the past couple of weeks! Goodbye Carb serving….Goodbye Nuts Serving ;o/

And HELLO H2O!!  Gotta drink the water to lose the water…..1 to 2 gallons per day for next couple of weeks then we’ll taper off the week leading up to competition day.

What a CRAZY Science Project – huh?!! ;o)

Sweet Tooth Tantilization!

Posted in Uncategorized on April 1, 2011 by chisel247

REALLY?! C’MON??!!…..REALLY!!!

Yep, I know what ya’ll are thinkin’….there’s just NO WAY to satisfy that achin’ Sweet Tooth if you’re tryin’ to eat healthy and are trainin’ hard to chisel out and ultimately reveal the muscle you’ve been buildin’ in the gym.

Well, take a DEEP BREATH, now EXHALE and BELIEVE!!

2 WAYS to TASTEBUD TANTILIZATION

(& more to come….)

Sweet Potatoes Gone Wild!

Chocolate Cinnamon Sweet Potato Souffle

OR…..

Chocolate Cinnamon Sweet Potato Muffins

Chocolate Cinnamon Sweet Potato Pancakes

Hard to believe (again), but all three of these delicacies require the same 4 ingredients:

3 OZ of Sweet Potatoes

2 Egg Whites

1 TBSP Cinnamon

1/4 tsp of Super Dark Cocoa Powder

The only difference is that when you make the Souffle version you need to whip the eggs whites to a peak with a hand mixer and then add the Sweet Potatoes, Cinnamon and Cocoa Powder (mixin’ them in with the hand mixer).

Place the fluffy mix into oven safe dishes (such as the ones pictured) and place them into a pan that has water in the bottom (also referred to as a “water bath”). Bake at 350 degrees until somewhat “stiff” to the touch…approximately 20 minutes.

Otherwise, when makin’ the Muffins or Pancakes, you just whisk all the ingredients together in a bowl with a fork until well blended and either add to muffin pan (bake at 350 degrees for 20 to 30 minutes), or pour “Pancake Style” into a hot skillet.

Note: spray dishes / skillet with non-stick, no-calorie cooking spray.

Guaranteed to satisfy your Sweet Tooth and provide that “Fix” for those of you who suffer from Chocolate Cravin’s!! ;o)

Savah the Salmon Flavah!!

Posted in Uncategorized on April 1, 2011 by chisel247

Salmon Shame

Some people out there have no love for Salmon. NONE! I tell you.

In fact, the world is full of “Salmon Haters”. It’s a cryin’ shame!

My feeble fish-lovin’ mind lacks the comprehension necessary to understand such “Fisdain”!

I mean what’s NOT to LOVE!!!!????

Salmon is chock full of Omega 3’s makin’ it heart healthy and it’s high in protein! (Make sure you get WILD caught)

If properly prepared, it should NOT have a “Fishy” flavah, which is most  often voiced Salmon Haters complaint.

Here’s a simple way to ENJOY a truly LOVEABLE fish……

Five Star Salmon

SUPER HOT PAN

Olive Oil (Spritzed enough to cover the skillet pan surface)

WILD caught Salmon (ALASKAN, not “Atlantic”)

That’s ALL you need!

The KEY is the SUPER HOT skillet that has SUPER HOT Olive oil in it!

I can’t stress that factor enough!

To test the oil temperature to ensure it is indeed hot enough, you might throw in a piece of diced onion.

If it sizzles immediately, then your good to go with adding the Salmon to the pan.

Next key point.

Place the fish SKIN SIDE on the pan (so that the fish flesh is what you see).

Now….LEAVE IT ALONE!!

That’s right just step away, or set a timer for 5 minutes and come back (I mean don’t go far) but just DON’T touch the fish until the 5 minutes are up!

After the 5 minutes, test the fish using tongs or a spatulah to see if it can be EASILY flipped.

If not, leave it in the pan and after another minute test it again.

The fish will tell you when it’s ready to be flipped.

If it’s releasin’ from the pan easily, then it’s ready.

Why so adamant? Well, this will ensure you get a nice, crispy skin and will also make your pan cleanin’ easier.

Once flipped cook for 2 to 3 minutes depending on how “done” you like your Salmon.

I’m a “Medium to Rare” kinda Salmon girl.

You’ll notice in the pictures that I have placed my 5 Star Salmon on a bed of sauteed Onions, Mushrooms and Spinach.

My mouth is watering just typin’ about it!!

Tacquitos Naquito! (Naked Tacos)

Posted in Uncategorized on April 1, 2011 by chisel247

The Situation: Shell Shocked

I don’t know about ya’ll, but I LOVE Mexican cuisine!

Especially, a great Taco!

However, the typical Taco shell is “ixnay” on the Sutter Chisel Challenge Fuel Plan. ;o(

I know ya’ll are like….”What the shell!!!!” , but no worries…….

The Fixation: Naked Tacos!!

In all truthfulness, a taco shell (soft or hard) is strictly a “Vehicular Tool” that transports Taco Essence to your tastebuds. No?!

Well, when your carbohydrates are limited you just gotta cut to the chase and go straight to enjoyin’ the essence!

Thus….Naked Tacos!

Here’s some “Essence Essentials” that’ll make you want to shed your shell!

Naked Fish Tacos

(or Chicken, or Ground Turkey, or Ground Beef….Pick Yo Protein!)

The example pictured to the right is the makin’s of a Naked Tuna Taco

I make my Spicy Tuna (see past posts for recipe) and whip up a cool crispy Cole Slaw to make it all come togetha!

Mix it up by adding Seasoned Tilapia / Salmon /other Fish or Spicy Ground Turkey, or Ground Beef or Chicken!

(See earlier posts on Quesadilla for the spices used on the Ground Turkey / Beef)

The Cole Slaw Composition:

Purple Cabbage

Yellow, Red, & Orange  Mini Bell Peppers

Jicama (hick-a-ma) (a crunchy root veggie)

Tomatillos (Nature’s Spicy Sweet-Tart)

Hearts Of Palm

Celery Seed

Of course you can add other veggies you like and then dress it with Red or White Wine Vinegar (no sodium of course!)

TomaTi -WHAT????

Never heard of a “Tomatillo” (TO- MA-Ti-Yo)? How ’bout Salsa Verde??

Well tomatillos are the key ingredient in Salsa Verde (the green salsa).

And they truly are “Nature’s Spicy Sweet-Tart”! A lil sweet mixed with a lil heat!! ;o) (They even come in their own little wrapper ;0) )

They add a nice crunch factor  – as does the Jicama.

However, Jicama in and of itself is not all that flavorful, but the crunch factor and added nutrients / fiber make it worth adding.

(I’ll get a picture added of the Jicama in the near future….)

Next time you’re in the Produce Section of your Super Market, broaden your horizons Mi Amigos & Amigas!!

No Yolk!!!

Posted in Uncategorized on April 1, 2011 by chisel247

HAPPY APRIL FOOL’S DAY FOLKS!!!!

I know it’s the “Official Day of Trickery”, but no foolin’ I recently cracked open a NEW experience that I promise ABSOLUTELY happened!! Check this out…..

TWINS!!!

Have you evah? Well….I’ve NEVAH!!!

That’s some some CRAZY CRACKIN’ right there!! ;o)

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