User Panel
Damn dude. I wish I hat the time for cooking that deliciousness!
|
|
|
I always remember this thread when I'm imputing the meal into MFP... After I pounded it.
|
|
|
Many of those pics are meals from here: http://www.amazon.com/Primal-Blueprint-Quick-Easy-Meals/dp/0982207743/ref=sr_1_1?ie=UTF8&qid=1439764124&sr=8-1&keywords=Primal+blueprint+quick+and+easy+meals
Not hot because the link button breaks ipad |
|
Quoted:
Many of those pics are meals from here: http://www.amazon.com/Primal-Blueprint-Quick-Easy-Meals/dp/0982207743/ref=sr_1_1?ie=UTF8&qid=1439764124&sr=8-1&keywords=Primal+blueprint+quick+and+easy+meals Not hot because the link button breaks ipad View Quote Try copying the link, going into portrait, close the keyboard, and then click the link button (with the keyboard closed). This works on my iPhone and iPad and doesn't crash the site like normal. |
|
Quoted:
Many of those pics are meals from here: http://www.amazon.com/Primal-Blueprint-Quick-Easy-Meals/dp/0982207743/ref=sr_1_1?ie=UTF8&qid=1439764124&sr=8-1&keywords=Primal+blueprint+quick+and+easy+meals Not hot because the link button breaks ipad View Quote I was just about to offer you nudies of the ex and her 36 DD's (just found out theyre actually 34 DDD ) for your recipes, but now you linked the book ETA: will trade nudies if cook them for me ETA 2: nudies of the ex...my nudies cant be bought with food |
|
What's the recipe for the shredded brussel sprouts, if you can share?
|
|
Quoted:
What's the recipe for the shredded brussel sprouts, if you can share? View Quote Trim the bottoms and outer leaves. Shred in food processor. Sautee in a skillet until softened in your choice of fat, medium to med-high heat. I use butter or olive oil and add some half way through cooking. I like to cook until about a third or half are browned. Salt to taste and serve. Sometimes I'll add minced garlic, shallot, or chopped vidalia onion. |
|
Quoted:
This meal is fast Easy Cheap High calorie Nutritional Tasty <a href="http://s981.photobucket.com/user/SCW-Shooter/media/0D9F9BDB-E73C-40D2-969A-390899BF158E.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/0D9F9BDB-E73C-40D2-969A-390899BF158E.jpg</a> View Quote My God, the carbs. Think of the children. |
|
Quoted:
This meal is fast Easy Cheap High calorie Nutritional Tasty <a href="http://s981.photobucket.com/user/SCW-Shooter/media/0D9F9BDB-E73C-40D2-969A-390899BF158E.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/0D9F9BDB-E73C-40D2-969A-390899BF158E.jpg</a> View Quote 4 out of 5 ain't bad |
|
I love the concept of making fries out of non-standard tubers
|
|
Quoted:
I'm interested in this as well. Always up to learn something. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:The nutritionist I took a seminar with, who is a lifter as well, told us to fast post-workout on heavy squat/dead days. I guess he knows his shit because he just DLed near 600 pounds in a competition I'm in with him. No breakfast or lunch. Then destroy dinner. I've never really tried that though. I crave protein after every workout. What was the reason(s) to fast post-workout? What studies support that recommendation? Or was it just "I did it and I deadlift 600 pounds, so I'm right and you're not." I'm interested in this as well. Always up to learn something. Hell if I know. He never mentioned anything about his own performance. He owns a CF gym and has been a S&C coach for some D1 football programs IIRC, so I'm assuming he has some science behind that. |
|
Quoted:
I love the concept of making fries out of non-standard tubers View Quote Turnips are 1/3-1/4 the calorie/carbohydrate content of potatoes with a similar nutrition quotient - less nutrients. Rutabagas are about 1/2 of potatoes calorically and nutritionally. You can do the cutting with a knife, but a French fry attachment for a food processor makes short work of the job. I've found that a good, large food processor with a number of attachments makes eating low carb much easier and allows meal prep to take much less time - from shredding Brussels sprouts to ricing cauliflower and turnips, to making fries. Lol - never thought I'd be talking about food processors, especially on a gun board |
|
Quoted:
My God, the carbs. Think of the children. View Quote View All Quotes View All Quotes Quoted:
Quoted:
This meal is fast Easy Cheap High calorie Nutritional Tasty <a href="http://s981.photobucket.com/user/SCW-Shooter/media/0D9F9BDB-E73C-40D2-969A-390899BF158E.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/0D9F9BDB-E73C-40D2-969A-390899BF158E.jpg</a> My God, the carbs. Think of the children. I did!! The kids love this stuff. |
|
|
The last meat I bought, was $1.88 per lbs... Your farmers market looks a little rich for my tastes.
|
|
|
Quoted:
No kidding. When I foot the bill I make hotdogs out of worms and tree leaves. This is reimbursed. View Quote View All Quotes View All Quotes Quoted:
Quoted:
The last meat I bought, was $1.88 per lbs... Your farmers market looks a little rich for my tastes. No kidding. When I foot the bill I make hotdogs out of worms and tree leaves. This is reimbursed. That's more than I paid for kangaroo backstrap. Dry aged? |
|
Quoted:
That's more than I paid for kangaroo backstrap. Dry aged? View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
The last meat I bought, was $1.88 per lbs... Your farmers market looks a little rich for my tastes. No kidding. When I foot the bill I make hotdogs out of worms and tree leaves. This is reimbursed. That's more than I paid for kangaroo backstrap. Dry aged? I can get rattlesnake meat at $31 a pound. Where do you live that a cow costs that much? |
|
Quoted:
I drank 82 grams of olive oil. Am I going to die? View Quote I had a kidney stone a few years ago and decided to try one of those folk recipes because nothing else was working. It was equal parts oil and lemon juice. I decided if some is good, more is better so I doubled it. I was such a wreck on the toilet for a week that I didn't even notice the stone anymore. It passed at some point, but I didn't notice. You'll be fine. Try heavy squats. |
|
Quoted:
I had a kidney stone a few years ago and decided to try one of those folk recipes because nothing else was working. It was equal parts oil and lemon juice. I decided if some is good, more is better so I doubled it. I was such a wreck on the toilet for a week that I didn't even notice the stone anymore. It passed at some point, but I didn't notice. You'll be fine. Try heavy squats. View Quote View All Quotes View All Quotes Quoted:
Quoted:
I drank 82 grams of olive oil. Am I going to die? I had a kidney stone a few years ago and decided to try one of those folk recipes because nothing else was working. It was equal parts oil and lemon juice. I decided if some is good, more is better so I doubled it. I was such a wreck on the toilet for a week that I didn't even notice the stone anymore. It passed at some point, but I didn't notice. You'll be fine. Try heavy squats. I did. PR on Highbar and Front today. |
|
Quoted:
I did. PR on Highbar and Front today. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
I drank 82 grams of olive oil. Am I going to die? I had a kidney stone a few years ago and decided to try one of those folk recipes because nothing else was working. It was equal parts oil and lemon juice. I decided if some is good, more is better so I doubled it. I was such a wreck on the toilet for a week that I didn't even notice the stone anymore. It passed at some point, but I didn't notice. You'll be fine. Try heavy squats. I did. PR on Highbar and Front today. Before or after guzzling olive oil? What was the new weight? Details man! I've got my eyes on 400lbs by mid-January. I started lifting at the first of December last year then cracked a rib the next week, then went out of town and really didn't get back to lifting till mid-Jan of this year. If I can hit a 400lb squat by one year of lifting I'll be pretty damn proud of myself. I'm at about 340-350 now with no belt or shoes. |
|
Quoted:
Before or after guzzling olive oil? What was the new weight? Details man! I've got my eyes on 400lbs by mid-January. I started lifting at the first of December last year then cracked a rib the next week, then went out of town and really didn't get back to lifting till mid-Jan of this year. If I can hit a 400lb squat by one year of lifting I'll be pretty damn proud of myself. I'm at about 340-350 now with no belt or shoes. View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Quoted:
I drank 82 grams of olive oil. Am I going to die? I had a kidney stone a few years ago and decided to try one of those folk recipes because nothing else was working. It was equal parts oil and lemon juice. I decided if some is good, more is better so I doubled it. I was such a wreck on the toilet for a week that I didn't even notice the stone anymore. It passed at some point, but I didn't notice. You'll be fine. Try heavy squats. I did. PR on Highbar and Front today. Before or after guzzling olive oil? What was the new weight? Details man! I've got my eyes on 400lbs by mid-January. I started lifting at the first of December last year then cracked a rib the next week, then went out of town and really didn't get back to lifting till mid-Jan of this year. If I can hit a 400lb squat by one year of lifting I'll be pretty damn proud of myself. I'm at about 340-350 now with no belt or shoes. Nowhere near that. I was way before. I hit legs hard today. I almost PRed on cleans too but just couldn't get the squat up. So close. |
|
Response in the Wendler/random lifting thread so I don't spin the wheels of this meal-plan thread.
|
|
Quoted:
This was a snooty butcher shop/farmers market in Wisconsin. There is no way in hades I'd pay those prices when left to myself and my own budget. Instead of eating out when I travel I try to cook my own meals. This one was pretty spendy at $77. I'm still well under what causes the bean counters to start looking if you look at my weekly food bills. <a href="http://s981.photobucket.com/user/SCW-Shooter/media/Mobile%20Uploads/D3E0259C-32C8-4D0C-807C-1E3CB625CF19.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/Mobile%20Uploads/D3E0259C-32C8-4D0C-807C-1E3CB625CF19.jpg</a> View Quote View All Quotes View All Quotes Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
The last meat I bought, was $1.88 per lbs... Your farmers market looks a little rich for my tastes. No kidding. When I foot the bill I make hotdogs out of worms and tree leaves. This is reimbursed. That's more than I paid for kangaroo backstrap. Dry aged? I can get rattlesnake meat at $31 a pound. Where do you live that a cow costs that much? This was a snooty butcher shop/farmers market in Wisconsin. There is no way in hades I'd pay those prices when left to myself and my own budget. Instead of eating out when I travel I try to cook my own meals. This one was pretty spendy at $77. I'm still well under what causes the bean counters to start looking if you look at my weekly food bills. <a href="http://s981.photobucket.com/user/SCW-Shooter/media/Mobile%20Uploads/D3E0259C-32C8-4D0C-807C-1E3CB625CF19.jpg.html" target="_blank">http://i981.photobucket.com/albums/ae294/SCW-Shooter/Mobile%20Uploads/D3E0259C-32C8-4D0C-807C-1E3CB625CF19.jpg</a> Looks awesome! Needs more red wine though |
|
|
|
Quoted:
<a href="http://s111.photobucket.com/user/kaik78/media/20150818_181910_zps4q7nlzny.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/20150818_181910_zps4q7nlzny.jpg</a> Had this little guy tonight. View Quote Looks good. Was it $87 an oz? |
|
Quoted:
Quoted:
<a href="http://s111.photobucket.com/user/kaik78/media/20150818_181910_zps4q7nlzny.jpg.html" target="_blank">http://i111.photobucket.com/albums/n125/kaik78/20150818_181910_zps4q7nlzny.jpg</a> Had this little guy tonight. Looks good. Was it $87 an oz? Think it was $9 a lb. That's 1 lb 5 oz about 1000 calories. So eat an extra one of those a night. |
|
Motel eggs that I swear has never seen a chickens ass, motel bacon I swear that was mass produced in a DARPA facility, and coffee from concentrate.... The joys of living on the road for 4 months out of the year...
|
|
View Quote Fuck you dude.... Seriously, you need to make a cookbook. I'd buy one from you. |
|
View Quote Make me 10 more. |
|
The tostada recipe came from here. Only change was that the recipe in he cookbook calls for you to make your own tostadas from almond flour. Too much work, so I used store-bought corn tortillas. I've made three main course recipes from this cook book and they've both been great. A little more work that the "quick and easy" cookbook, but not that much. One of the other main course recipe was a Korean beef noodle bowl with noodles made from zucchini, which were more work than just nuking spaghetti squash, but the noodles had amazing flavor/texture. Going forward - spaghetti squash when prep time is short, zucchini when time is more available.
Also made a few of the salsa/guac reicpes in the cookbook above and they've all been great. Kai - I had one more tostada - the three together were ~6-6.5 oz of salmon. Extra protein came from desset - a berry slurry with a scoop of whey isolate and aome unsweetened shredded coconut. |
|
Quoted:
The tostada recipe came from here. Only change was that the recipe in he cookbook calls for you to make your own tostadas from almond flour. Too much work, so I used store-bought corn tortillas. I've made three main course recipes from this cook book and they've both been great. A little more work that the "quick and easy" cookbook, but not that much. One of the other main course recipe was a Korean beef noodle bowl with noodles made from zucchini, which were more work than just nuking spaghetti squash, but the noodles had amazing flavor/texture. Going forward - spaghetti squash when prep time is short, zucchini when time is more available. Also made a few of the salsa/guac reicpes in the cookbook above and they've all been great. Kai - I had one more tostada - the three together were ~6-6.5 oz of salmon. Extra protein came from desset - a berry slurry with a scoop of whey isolate and aome unsweetened shredded coconut. View Quote I would totally eat 10 of them. |
|
View Quote Wow. I definitely won't be posting a picture of the cheese and tortillia I had. |
|
Quoted:
Wow. I definitely won't be posting a picture of the cheese and tortillia I had. View Quote View All Quotes View All Quotes Quoted:
Wow. I definitely won't be posting a picture of the cheese and tortillia I had. Carnitas is my favorite thing to order at Mexican restaraunts. I used this recipe: http://allrecipes.com/recipe/193219/simple-carnitas/ and then fried the pork in the fat that I trimmed before braising. First time I've made it. Honestly, I think it's the best carnitas I've ever had. Tender, slightly sweet tasting from the oranges and crisping; it was an act of will to not eat the entire 3.25 pounds. |
|
I have recently made an attempt to cook like that sort of (without pics). This weekend I tried
rutabaga fries w/ fresh rosemary and garlic fried parsnips roasted rutabaga w/ 3 different sets of spice trials boiled rutabaga eggplant parmesan eggplant pizza almond flour chicken fingers almond flour taco pizza grain and gluten free brownies I have most of this week off and will be trying quite a few more. My wife liked everything I cooked. I am ditching grains and she is celiac so it would be nice to go more paleo ish and actually like it.. I, on the other hand, still have issues with vegetables. Its never the taste its the texture. some of the stuff I would eat again.. Pinterest has helped out a lot with recipes. Still not sure how anyone actually likes this style of eating other than the pure health aspect of it |
|
|
Quoted:
Zucchini noodles with elk ragú Churning out noodles http://i60.tinypic.com/2epszuw.jpg After sweating out some of the moisture http://i61.tinypic.com/6icp03.jpg Ground elk, onions, and garlic http://i58.tinypic.com/2zptons.jpg The sauce - tomatoes, roasted bell peppers, basil, parsley, oregano http://i57.tinypic.com/33kygqv.jpg Sauteeing the noodles in the ragú http://i60.tinypic.com/2dazhp4.jpg Plated http://i58.tinypic.com/2zow4me.jpg View Quote |
|
Quoted:
Quoted:
Zucchini noodles with elk ragú Churning out noodles http://i60.tinypic.com/2epszuw.jpg After sweating out some of the moisture http://i61.tinypic.com/6icp03.jpg Ground elk, onions, and garlic http://i58.tinypic.com/2zptons.jpg The sauce - tomatoes, roasted bell peppers, basil, parsley, oregano http://i57.tinypic.com/33kygqv.jpg Sauteeing the noodles in the ragú http://i60.tinypic.com/2dazhp4.jpg Plated http://i58.tinypic.com/2zow4me.jpg yeah that looks amazing |
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.