Big’N’Tastey

Lets talk homemade breakfast versus ‘to-go’. We all know it’s better to make things at home, but how much healthier is it really? If you only look at calories, 410 vs 328 is less than 100 calorie difference! And when getting ready for work in the morning, odds are, the easiest option wins. 82 calories sounds like NBD at that moment, but is it? Decide for yourself, based on the northeast’s beloved Wawa Bacon, Egg, and Cheese Sizzli versus my own “Bigg Egg n Turkey Bacon Breakfast” (descriptive, isn’t it?).

 

Homemade Bigg Egg n Turkey Bacon Breakfast

Ingredients:

1 slice of Trader Joe High Fiber Sprouted Bread

4 Egg Whites

2 Large Eggs

2 slices Butterball Fully Cooked Turkey Bacon

Nutrition Facts:

Calories Carbs Fat Protein Sodium Sugar
329 20 13 34 709 3

Homemade - Eggs Turk Bacon Toast

 

 

Wawa Sizzli Bacon, Egg, and Cheese

Ingredients:

  • Bacon, Egg, and Cheese Bagel Sizzli: SIZZLI BAGEL (BLEACHED ENRICHED WHEAT FLOUR [MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: YELLOW CORN MEAL, SUGAR, SALT, YEAST, DRIED MOLASSES, GUAR GUM, MONO- AND DIGLYCERIDES, CORN SYRUP SOLIDS, ENZYMES, SOYBEAN OIL, ASCORBIC ACID), SCRAMBLED EGG PATTY (WHOLE EGGS, WHOLE MILK, SOYBEAN OIL, MODIFIED FOOD STARCH, SALT, LIQUID PEPPER EXTRACT, XANTHAN GUM, CITRIC ACID, SOY LECITHIN), BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), REDUCED SODIUM AMERICAN CHEESE MILK, WATER, CREAM, CHEESE CULTURE, SODIUM CITRATE, CONTAINS 2% OR LESS OF CITRIC ACID, COLOR ADDED, ENZYMES, MILKFAT, POTASSIUM CITRATE, SALT, SODIUM PHOSPATE, SORBIC ACID (PRESERVATIVE) SOY LECITHIN, TETRASODIUM PYROPHOSPHATE..

Nutrition Facts:

Calories Carbs Fat Protein Sodium Sugar
410 46 18 20 1010 4

WAWA bacon, egg and cheese

 

Moral of the story?

quote - eat right not less

Advertisements

I am not thankful for my family

bc they are not thankful for me.

Okay that sounds a little bitter, but it is more like they are not thankful for the food that I eat. Everyone always tells me “I’m so proud of how healthy you are” but then when I bring any of my recipes over, its as if I cooked skunk meat. 

So once I realized I had not prepared any food or even entertained an idea of what food i could bring… I also realized I am not going to, nor am I going to feel bad about it, because no one else would appreciate it.

joker - eat mcdonalds ok eat clean freak out

With that said, I am trying to be more understanding of the fact that my mother compared my gluten free request to that of a vegan. BUT the mother she was discussing it over lunch with actually cooked a regular Thanksgiving meal and a vegan one for her son’s girlfriend. My mom refuses, so 1 point for the other Mom.

someecards - clean-eating-meme

I even created a Pinterest board filled with gluten free versions of Thanksgiving recipes. I tried to find food they like and its GF version that still looked delicious. My logic was they’d see GF could still taste good, despite their pre-conceived notions. How easy could I make it? I normally wouldn’t eat everything included in these recipes either, but I was willing to just take whatever I could get!

maury - lie detector gluten free

I don’t know anyone else in my family who will feel forced to eat things they TRULY wouldn’t normally eat, or who is going to show up dreading having to pick and choose certain things, or anyone else who will be worried about feeling sick for days after. I will get to fit in with the majority and feel like a fat ass though. How exciting!

Look at all this food i cant eat

 

Fuel, Farts, and the Five Pound Shed

I took my phone off ‘airplane’ mode* for lunch and, to my surprise, it starts blowing up! I am not Ms Popular so I assumed it was a group message gone crazy. Get this, it was 3 separate people, each with their own health and fitness questions! (*I don’t get a signal in my office, my phone dies while it constantly tries to find one, so I just put it on airplane since I can’t get calls anyway. cool right? nah i don’t think so either.)

I get nervous to dish out info because every theory works differently for every body. Also because the only information I have is an accumulation of beliefs from lessons learned over the years.  I want to share these because they seem like pretty common questions & problems…

Q 1.  Do you use a pre-workout? Do you use anything specific to tone?

Q 2.  ‘I’ve changed my eating habits from junk to healthy, but now I am super gaseous, what gives?’

Q 3. I haven’t weighed myself in awhile, but just did and I gained 5lbs. What’s the quickest way to shed it?

Answers:

1. Not consistently. Your body builds tolerance to pre-workouts, just like energy drinks and coffee. Eventually you will have to increase your intake and/or switch brands. I do use them when I know I am going to the gym at an off time for my body and I need the extra pep in my step. In this case, my go to is Xtreme Shock which can be found at your local Vitamin Shoppe in packs of 4. I like this product because you can buy it in a small quantity for a reasonable price ($8) and its already made. Not to mention, I only need 1/2 bottle, so it lasts twice as long!

preworkout kicks in

 

I take a multi-vitamin every day. I have tried… tonalin, l-carnitine, fish oil, milk thistle, dandelion root… those are just the things I can remember off the top of my head. I kind of gave up on the supplements bc I cannot tell which helps what. But I have started up on l-carnitine again because I like what I read about its benefits, especially with regards to ‘energy, endurance, and power‘. It is also good for those of you who do not eat a lot of meat because that is where CARNitine comes from.

Obviously every supplement has benefits, so do not fall into the trap of 100 pills like a 90 year old sick person. Figure out where your body may be deficient and try to support yourself that way. Supplements are supposed to be exactly as they are named… supplements- not replacements. So don’t skip out on milk and calcium enriched foods just bc you are taking a multi-vitamin or calcium supplement. Catch my drift?

2. whole foods filled stomach

When switching from processed foods to whole foods, your digestive track can be thrown off guard. Don’t let this deter you! Now that there is fiber and nutrients in your food, your body can actually break down what you eat and use it. Any diet switch may cause changes, but once the body adapts, you will be on a much more consistent track!

So the video below is a bit nasty but helps for all you visual learners:

3. Yea we all want to lose 5lbs… there are various factors that could affect your weight. In the case of this friend, I encouraged her to account half of that to her Aunt Flow; then 2.5lbs to lose doesn’t seem so bad. You should also always weigh yourself first thing in the morning, on the same scale. (I got rid of my scale bc I drove myself bonkers. You might want to consider that too if your getting crazy over 1/2lbs, like I was.) Keep the goals and changes small, but consistent.  They will be easier to accomplish and stick to. It didn’t take 1 week to gain the weight, it won’t go away that quickly either.

one bad meal wont make you fat

Changes to consider:

Drink more water, eat less sugar- even fruit-especially after 3pm, snack, eat whole foods, eat more protein, eat when you’re hungry not when you’re bored, do not buy mass quantities of garbage to then have it haunting you days later- throw it out or buy single servings when you need to. 100 Pounds 100 Days breaks it down nicely.

healthy swaps

 

Feel free to include any suggestions, corrections, theories, etc! 🙂

Meal Prep Sundays- This week’s lunch

Alright party people. (For me) Sundays are a relax, recover, and prepare day. If this day doesn’t happen for me, my whole week is thrown off. I do laundry, food shopping, food prep, everything to be ready for the upcoming week. That way I do not have to do much during the week and I can stay on track.

This week I was bored with the idea of the tried and true grilled chicken and veggie side, but I still wanted something easy. (So demanding, aren’t I?) A baked dish is the perfect solution because I put it all in a dish, throw it in the oven, and BOOM done. This recipe has your protein (chicken), carb (veggies), and fat (cheese). You are covered- you’re welcome! 🙂

Stuffed Chicken with title and tags

Ingredients

1. Boneless Skinless Chicken Breasts (i bought a pack 5 or 6)

2. 4oz jar of Pesto

3. 8-10oz Bag of spinach (will only use about half)

4. 4oz package of Goat Cheese

5. Tomatoes on the vine (I used 3-4)

Directions

1. Preheat oven to 350 degrees

2. Slice chicken breasts lengthwise to create pocket for filling

3. Brush about half your jar of pesto on outside of the chicken

4. Divide goat cheese into each breast evenly, placing inside of them (I cut it lengthwise so it would fit into the breast easier and cover more ground in one piece)

5. Slice tomatoes and put as much as you would like in each breast, with the goat cheese. (I fit about 2 slice rounds into each)

6. Stuff and surround chicken with spinach. (in the breast itself and in between each breast; does not have to be neat- mine were literally overflowing)

7. Use remaining pesto over top of entire prepared dish

8. Bake for approximately 45 minutes

*9. optional for other meal preppers- wrap each breast up in foil or in a tupperware and voila! lunch for each day of the week 🙂

Sunday Football = the need for buffalo flavored anything

 

 

 

 

 

I have gradually been building my tolerance to spice over the past couple of years. Okay, it hasn’t really been working and mild is still spicy to me, but I’m trying!

The craving for buffalo flavor is new to me (this year) so I must be making progress. And for whatever reason, it now comes every Sunday during football games. Looks like I can now join the rest of the country on this hankering… Almost.

I say ‘almost’ because as per usual, I need to find the healthiest version possible! I love love love places that offer grilled wings. Mine are not grilled bc its too damn cold out- like literally snowing yesterday- however, they are baked. Here’s how they came out and the recipe below:

Garlic Parmesean Baked Buffalo Wings with title and tags

Ingredients

1. Package of chicken wingsI used approximately 2lbs of Purdue “wingettes” which cost me about $7. 

2. Bottle of *Garlic* Buffalo Wing SauceReally shop your options here. The garlic flavor is specific to this recipe, but you have to be careful in general when browsing the hot sauce shelves. Some of them contain calories and others are LOADED with sodium. Especially some name brands, that everyone knows, and rhymes with Spanks…

3. Parmesean Cheese (to taste)

Directions

1. Preheat oven to 350

2. Spread wings across glass baking dish and pour your hot sauce over top.

3. Bake for 60 minutes total.

4. As for the cheese? I sprinkled a coating on at 30 minutes and again at 45 minutes, rotating the meat at these times as well. (I probably used somewhere in between 1/4-1/2 cup total, to give you some idea.)

5. Put wings in the dish you are serving, then pour extra sauce from baking dish over top to get all the juice and feel free to sprinkle with additional cheese 🙂