Smashby’s Meal Prep: 8/21/16

Posted: August 22, 2016 in CrossFit, Nutrition

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

I’ve made a breakfast quiche on the blog before, but over time, the process of cooking a meal like this gets even easier. This week, the goal was to show how 15-20 minutes of prep time can make 8-12 meals for the week!

The process is easy:

  • Crack and whip up some eggs
  • Cut up meat and veggies of your choice
  • Add meat and veggies to pie crust
  • Pour egg on top
  • Leave in oven at ~400 degrees for ~45 minutes
  • Enjoy!

Here at home we typically use Gluten Free pie crusts from Whole Foods, but not every week. I also love cheese, so I add that to my quiche. For those of you that don’t eat dairy, the meals are still really good without cheese.

When I don’t take the time to meal prep, my fall-back options are always less healthy, and more expensive. As much as I love a good gas station burrito or a Bruegger’s bagel sandwich, it’s probably best (for my stomach AND my wallet) that I don’t eat them multiple times per week!

Eating well, and being prepared for the week doesn’t have to be that difficult. I share posts like this to try and help remind people of that.

I’m also going to stop worrying about needing to make “perfect” meals for these videos. Some food I make isn’t the healthiest, but I’m trying share what it is I do make at home! Almost all of my meals could include a leaner meat as the main protein, I could omit cheese from my recipes, or I could weigh and measure each meal.

That’s not what *I* want to do, but I COMPLETELY SUPPORT anyone who does do that. Therefore, if there’s anyone out there who would like to make recipe suggestions, or find out “block-” or “macro-“breakdowns for the meals I cook, PLEASE feel free to post them in the comments, and we can share that information with anyone who is interested!

I hope you guys enjoy these videos and find some value in them! Have a great week, team.

-Tom

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

It’s been a few weeks since I’ve POSTED a video about my Food Prep adventure for the week, but I’ve still been cooking and recording them. This week, you get three videos (although technically only two recipes) to entertain you!

We’re going to work back in time and start with this past week’s Open-Faced Tacos! Now, aside from the cheese that I toss in with the chicken, this recipe has a lot of veggies (for me, at least), uses gluten free tortillas, AND can be eaten hot or cold. (If you’re not into that whole dairy thing, just omit the cheese. I promise the tacos will still be easy to make, and still taste pretty good.) Yay convenience!

I also try to give you a glimpse into how even one-handed chefs can use that sweet little veggie slicer I have. Just be careful when washing it, because getting the blade attachment out can be tough sometimes!

The other recipe that I made twice in the previous weeks included the most commonly found vegetable in our garden now… the zucchini! We have had some monster ones grow, and the one featured in the picture below (with Bacon the Sous Chef) wasn’t even close to one of the biggest!

BaconZucchini

So the first video I went into trying to make Zucchini Lasagna for the first time ever. Even though almost everything was prepped for me before I got home, I still get really anxious trying a recipe for the first time. I think I bit off a little more than I could chew, and didn’t love the presentation of the first lasagna. Sure, it tasted very good, but just didn’t look as clean and intact as I would have liked.

When I thought about a few quick modifications to the recipe, as well as deciding to cook a slightly smaller portion size, the second attempt went much better. The pieces held together better when being served, and the texture was even better!

The main drawback for this recipe for some of you reading this…. is that I used a LOT of cheese! If you’ve seen other dishes that I’ve made, you know I like cheese a lot. In most of my dishes, I mention that the omission of cheese would still make the dish taste great. On this one, you’re probably going to want to go somewhere else to find your cheese-less lasagna!

My plan for the next few weeks is to cook using AT LEAST one item straight from the garden for the meal I make. With the out-of-control amount of zucchini we have, plan on some fun recipes with that! Also, it seems as though in the next few weeks we’ll be overrun (seriously…. dozens and dozens) by tomatoes. So, we’ll see how that goes!

What do you guys think of these videos? I love getting feedback that they’ve given you ideas for your own meals, or that at the very least that you’re entertained by them. Let me know!

DISCLAIMER:
The thoughts featured in the post are mine and mine alone! 

I have never claimed to be a great writer. In fact, I usually say my writing is like my talking… I usually do too much and use too many words! But every once and a while I see some piece from a blog or a FB post that makes me want to literally jump up and down and high five a stranger. Today, I read one of those posts! *High Five*

The topic covered was is something most of us typically refer to as “rep-shaving” in our little CrossFit world. My blog has featured at LEAST 2 posts on the topic, so I’ll include the link right below here if you care to go back and read my thoughts.

Smashby Speaks: The CrossFit Games Open 2016

Now this NEW post, written by Mike Warkentin (who is the managing editor of the CrossFit Journal and the founder of CrossFit 204) is probably the most brutally honest, and all-encompassing blocks of words that I’ve read on the topic. It’s called “An Open Letter to Cheaters” and basically says what almost all of us think on the issue:

Why? Why would someone intentionally skip reps/rounds during a workout, shorten range of motion, or write the wrong weight used for that Shoulder Press?

We all have had brain meltdowns during or after a workout and lose count when we can’t even see straight, but some athletes out there do it on purpose. Often. My typical approach as a coach (which falls into one of his categories in the piece) is to just let it go. I’ve said the sentence, “They’re only cheating themselves…” countless times, but Mike makes a point: while they’re only cheating their own physical progress and development, it can STILL have a negative impact on the community around them.

Even when I started competing back in 2010, I remember no-repping myself during workouts!

Even when I started competing back in 2010, I remember no-repping myself during workouts!

As competitive creatures, person “A” could become discouraged if they keep doing full range of motion push-ups, and time after time person “B” beats them in a workout by not locking out a single one. CrossFit is founded upon the concept that we all suffer together, so we that we all get better together!

In my nearly 8 years of CrossFit, I’ve probably posted a few hundred videos of myself working out. While some of them are to share my accomplishments with friends, most of the time it’s for the silly reason that I want my friends to know that when I talk about my “exercise racing” times or numbers, that I’m being honest. (And to hope I can get some remote coaching on technique, since 95% of my training is done alone!)

Enough of my rant, please check out this article, and let me know your thoughts! I really enjoyed this one. I’m going to start trying to write more often, too. It makes me feel good to hope that my years in this “sport” of ours can potentially help (or entertain?) at least one person out there.

Enjoy your weekend, friends!

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

A big thanks to Gwen for reminding me yesterday that I never ended up posting this video on Monday of this week! The 4th of July weekend in Portland was absolutely crazy where we did ALL OF THE THINGS (from visiting Astoria and Cannon Beach w Haystack Rock to trying all of the beers), and it’s been a whirlwind since getting back home.

I did, however, make time to cook my new recipe for the blog. This was a stuffed pepper dish, which I had done before, with a twist. Instead of using ground beef like I usually did, I used something a little leaner and tossed in Bison meat! Aside from all the seasonings, throwing in an egg to help hold things together, and of course… some cheese for me (you don’t need to add it in!), the other fun addition this week was a pepper from the garden here at the house. This thing is called Mucho Nacho, and kind of smells like it, too!

Total Prep time took me 10-15 minutes, then I cooked it at around 400 degrees for almost 45 minutes. Since I’m not very experienced with meals like this, the oven time was trial and error for me, but that’s what I like to do for these things… try something new!

The one I have already had this week was pretty good! I added a bit of Guacamole to it, and poured a bit of salsa on top. I’ll call it a success. If you try it, let me know how it goes, if you change anything, and how you like it!

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

Sorry for the missed video last week, guys. I was out of town and didn’t make any of my own food!

For this week’s video, I realized I haven’t MADE burgers in a really long time, so it was time to have some fun! Green and red peppers, onions, and cheese IN the lean ground beef…. soooo good.

So good, that at one point while looking at the plate of some prepared burgers, I couldn’t even count to three. Pretty awesome. In order to make this meal lower in fat, feel free to switch out the beef for ground turkey or even ground chicken. And as always, I enjoy cheese. If you don’t want to include it as part of your diet… don’t add cheese!

In other news, I 100% forgot which burgers had jalapeños in them… So that’s going to be fun to discover. I had ONE job!!

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

For me, Meal Prep doesn’t always need to include large volumes of meals that will be eaten throughout the week. This week’s video was just a quick dinner I made for myself while visiting Pittsburgh for a few days.

Boneless Pork Chops, especially ones this thin, don’t take very long to cook at all. This entire meal took me 15-20 minutes which included prep time! The original recipe that inspired me to cook called for the chops to be dipped in flour, but I didn’t want to do that. I did, however, keep the butter it called for in the original.

The pecans and honey were a new touch that I had never used to make a “sauce” with before, so that was fun. Feel free to replace the butter with an oil of your choice, and add in additional veggies, but this sounded delicious to me, so that’s how I made it.

What do you think? How does it look?

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

Quick post today for my week’s Meal Prep from Sunday! Since most meals were already done (thanks, Em!), I decided to share a snack that I haven’t made in some time. A few years ago, a friend suggested making this dish, and I was hooked!

Shrimp. Grape Tomatoes. Avocado. That’s it! Check out how easy it is to make this meal, and give it a shot for yourself. It is delicious!

Note: Shrimp can be fairly expensive, and some folks don’t love it. That’s fine, you can still make a meal this quick and easy with any other protein of your choice. If not shrimp, I’d probably suggest a lean ground beef or turkey. Just by seasoning it to your liking and adding tomatoes, then topping it off with some diced avocados, you’re ready to go.

Enjoy, friends!

Smashby’s Meal Prep: 5/30/16

Posted: May 31, 2016 in Nutrition

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

The Memorial Day holiday messed up my scheduling a little bit this weekend, but here’s the latest installment of my Meal Prep series!

One of you asked last week about what a typical day’s worth of meals looks like for me, so that’s how this one ends.

As always, I mention that based on a person’s individual health goals, any number of substitutions can be made for any part of the meals I make. For example, I like red meat, eat some cheese, and typically have slightly larger portion sizes for most. You don’t need to follow what I do, just sub in or exclude whatever you’d like. These videos are meant to be more “inspiration” than “recipe”.

Also, if anyone is bored and wants to calculate out the Macros for what I eat, have at it!

We’re already 5 months through 2016, let’s see if I can keep coming up with fun meals to try and cook.

 

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

This week, the meal I made for my Meal Prep video was some Shredded Chicken Lettuce Wraps (with lettuce from the garden)! The audio isn’t great, but I’m still working on trying to find the best angle/camera placement. You’ll still get the gist, though.

This week’s video has three main highlights:
1- Getting to meet two of my kitchen helpers, Bacon and Hugo

2- It’s the first time I’ve ever picked vegetables from the garden here at home to use for a meal

3- There’s a good 15 seconds in the video that I simply cannot find the salsa jar I was holding in my hands 47 seconds prior to filming that clip. Typical.

Feel free to add in any additional veggies you might want for this meal, tomatoes would probably be a fairly common choice. I prefer salsa versus whole tomatoes, though. If you eat tortillas, that would also be a common choice in place of, or in addition to, the lettuce!

Let me know what you guys think of this week’s meal prep, and if you have any questions, comments, or other feedback, let me know! Have a great week, friends.

DISCLAIMER:
The thoughts featured in the post and video are mine and mine alone!

For the past few months, I’ve been trying to make myself cook new things to keep Meal Prep interesting. This is the first week, however, that I actually video-taped an experimental dish for the blog. The first victim:  A Breakfast Quiche!

The ingredients for this are simple- Pie Crust (gluten free this week!), eggs, elk and pork bratwurst, spinach, some sweet peppers, and a little bit of salt and pepper

I’m aware that eggs are a solid protein source, but by now, most of you know that I usually eat a lot of protein with my meals. To make this particular dish lower protein and/or higher carb, a few very simple changes could be made. First, instead of whole eggs, use egg whites only! Also, when cooking eggs, don’t be afraid to add a little water while whisking. It can add quite a bit of “fluff” to the eggs you do have! Also, there is no need to add any additional bratwurst, like I did. I just got suckered into buying them while walking around in Costco (free samples)! Finally, quiche are awesome to make because you can basically add any number of items. For this one in particular, I could see adding in onions or mushrooms for a higher veggie/carb count!

I’m not quite sure what the next experimental dish is going to be, but I am open to suggestions! Hopefully this post was helpful, and I’ll chat with you guys next time.

AND – Congrats to CrossFit Omnia for qualifying for the 2016 CrossFit Games by finishing in Third Place for the South Region! We’re so proud of you guys!