They are all going to be apart of this blog post, sheesh.
Jamie Hale-For all my science geeks I am going to have a big treat for you coming up with a review on Coach Hales “The Carbohydrate Files” and maybe we can even get Jamie in here for a little Q & A. I have to say this is one heck of a read for those who want to go way beyond, pun intended, simple carbs.
My god I am funny.
Teleseminars-This is super quick that I have sprung this on you but we just go so excited about it we thought why not tomorrow! Me and Scott Tousignant are going to do a quick Q & A talk. It will literally be a few mins where we are going to try to as quickly and directly answer your fat loss questions. Hence the title…
Fat Loss Rapidfire Requests!
It is going to be live tomorrow, you can post your questions at the address below. Don’t worry if you can’t make it this time around because there might just be some more.
DATE & TIME: Wednesday, October 22nd at 2:00pm Eastern
FORMAT: Simulcast! (Attend via Phone or Webcast — it’s your choice)
TO ATTEND THIS EVENT, CLICK THIS LINK NOW…
http://instantTeleseminar.com/?eventid=4757916
Last, and certainly not least, I have two new recipes for my big meal folks and hopefully some more to come in the next few days. The beauty of these recipes is that you can easily make them higher calorie if need. Just a lil bit of everything as need to move up the calories. Gram it up!
Chicken and Sausage Bean Soup
Ingredients:
• Unbleached All Purpose Flour – 16 grams
• Walnut Oil – 14 grams
• Chopped Onion – 160 grams
• Chopped Red/Green Peppers – 175 grams
• Minced Garlic – 5 grams
• Chopped Celery – 150 grams
• ½ tsp Basil
• ½ tsp Thyme
• ¼ tsp Ground Red Pepper
• Chopped Tomato – 400 grams
• Chick Peas – 300 grams
• Turkey Sausage cut into 1-inch pieces – 112 grams (I used Jenni O)
• Lean Chicken – 14 ounces
• Fat Free Low Sodium Chicken Broth – 14 ½ ounces
• Salt and Pepper to taste
Directions:
• Combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes.
• Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently.
• Stir in chicken, sausage, tomatoes, and peas, and broth; cook 6 minutes or until thoroughly heated.
Stats for total meal:
Calories: 1311.92
Protein: 137.84 grams
Fat: 32.9 grams
Carbs: 127.48 grams
Fiber: 25.66 grams
Baked Broccoli and Cheese Beef Quesadillias
Ingredients:
• Low Carb Tortillas – 4 or 156 grams (I used the Multi Grain Low in Carbs Tumaro’s Goumet Tortillas)
Here are the stats of the tortillas so you can find something similar if needed:
Stats: 39 g Calories: 100 Fat: 2.5g Protein: 7g Carbs: 13g Fiber: 8g
• 4% Lean Ground Beef – 16 Ounces
• Broccoli – 300 grams
• Onion – 200 grams
• 2% Mexican Cheese Blend – 50 grams
• 2 tsp Ground Cumin Powder
• 1 tsp Light Salt
• ½ tsp Black Pepper
• 1 pinch of Ground Turmeric
Directions:
• Pre-heat oven to 375 degrees
• Steam the Broccoli and Blanch the Onions (cook them in water)
• Once the veggies are done cook the meat make sure it is broken up into bite size or smaller pieces.
• Chop up the Broccoli and Onion together into half inch or smaller pieces. Not quite a mince but a chop, smaller than a dice.
• Mix Broccoli, Onion, Meat, and seasonings together
• Fill the tortillas with the mixture and place in glass dish (at least 9 X 12) put any excess mixture around the sides and on top
• Add Cheese to the top
• Cook in oven for 12 minutes or until cheese starts to slightly brown
Stats for total meal:
Calories: 1271.02
Protein: 140.69 grams
Fat: 37.18 grams
Carbs: 92.02 grams
Fiber: 42.59 grams
So how are you guys surving? 5 days are down already for my crew. 25 days left to go now, isn’t that crazy!?
This is going to be one of the recipes in the upcoming Body By Eats book.
