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-   -   Breakfast (http://www.catalystathletics.com/forum/showthread.php?t=1033)

John Alston 05-18-2007 07:08 AM

Breakfast
 
Steak - 2 small pieces, about 2/5lb.
One small Gala apple.
A few tablspoons of peanutbutter (Smucker's Natural Creamy).
Half a dozen prunes.
Fishoil (5 caps), multi V, Mg.

Rating: Good.

John Alston 05-19-2007 03:14 PM

5/19
 
Small steak, about one fifth a lb.
Apple, peanutbutter. Some prunes.
A little protein shake em up.
Multi v, Mg and 5 fishoil caps.

Rating: less than beefy.

John Alston 05-21-2007 06:29 AM

5/21
 
Ground beef leftovers
Same apple/peanutbutter
Same supps.... blah blah.

Rating: familiar.

Yuen Sohn 05-21-2007 06:47 AM

21-May-2007

~1/3 Cup Blueberries
-Protein/Fruit Shake
-Oatmeal
-Enough coffee to kill an elephant
-Am currently pondering whether to eat the leftover steak I brought to work.

Rating: Not enough avocado

Yuen Sohn 05-22-2007 06:16 AM

22-May-2007
 
1-Medium Leftover Steak
1 Avocado
1/4 Cup Blueberries
Yogurt

Rating: Mmmmmm

John Alston 05-22-2007 01:05 PM

5/22
 
Leftover beef heart, fried, about a third of a pound.
One apple.
Half an avacado.
Usual supps.

Rating: hearty!

John Alston 05-22-2007 01:06 PM

Also, anyone should feel free to add to this log. It's a breakfast thing.

Dave Van Skike 05-22-2007 02:33 PM

Quote:

Originally Posted by John Alston (Post 12394)
Leftover beef heart, fried, about a third of a pound.
One apple.
Half an avacado.
Usual supps.

Rating: hearty!

How do you cook the beef heart? I'm a big fan of chicken hearts, but those are easy.

Brad Hirakawa 05-22-2007 04:14 PM

3 eggs

1 cup of spinach, 1/2 cup kale, 1 cup celery, all ground up in a blender with 1 cup of half-caff. coffee

1/6 bag of chicharones

1 heaping tablespoon of fish oil

John Alston 05-22-2007 04:39 PM

Quote:

Originally Posted by Dave Van Skike (Post 12414)
How do you cook the beef heart? I'm a big fan of chicken hearts, but those are easy.

I brined it overnight and fried it. If you don't brine it, the heart is too tough. I bet there are other slow cooking ways to do it, too.

I'm a big fan of chicken hearts, too.


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