Wednesday, February 25, 2009

Day 8

BW = 178.0lbs


Back Squat 135kg x 5 x 3
Bench Press 84kg x 5 x 3
Hip Extension 25lbs x 12 x 3


1100: 5 Eggs, 2tbsp Butter, 1 Avocado. 6 cups Whole Milk.

1600: 1 serving "Jambalaya". 6 cups Whole Milk.

2100: El Guadalajara: large order of Pollo a la Crema (Chicken, Cream Sauce, Cheese, Guacamole, Onions, Peppers, Mushrooms). 1 large Margarita.

New Recipe:


2lbs Ground Sausage
1lb Shrimp
Olive Oil
1 Red Onion, chopped
1 Bell Pepper, chopped
Celery, chopped
1 small head Cauliflower, finely chopped (I use food processor)
1-2 cups Beef/Chicken Broth
2 cans El Pato Tomato Sauce
Cajun Seasoning

Heat Oil in Pot (amount varies depending on Fat block requirements). Add Sausage, onion, bell pepper, and celery, cook till sausage is brown. Add Seasoning to taste, cook a bit longer. Add Tomato Sauce, Broth (amount dependent on how "soupy" you want it), and Cauliflower. Bring to boil, reduce heat and simmer for 10-20min (depending on how mushy you like your vegetables). Add shrimp, heat though.

Without knowing how much water weight you lose through cooking, it's hard to calculate how much net (after cooking) sausage and shrimp you will have, so you'll have to ball-park your blocks. I think you lose about 4oz per pound on the sausage, and I don't know how much you lose on the shrimp. This amount of food usually makes between 5-6 servings for me.

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