Barbells, Food and Jojo

Join me as I navigate through my love for Olympic Weightlifting, Flexible Dieting and Life

Let’s keep some themes going, shall we? It will keep me covering topics that interest me and not to mention keep me accountable in blogging regularly. Mondays will be for all things food, whether it’s a delicious restaurant I visited and have to rave about, or if I had an awful experience at a restaurant …

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Every Friday, I will be posting Random Rambles. Random Rambles will include just that, random ramblings that will be about anything that I’ve been mulling over. This Friday, I am rambling about: Body Image. Body image…is a bitch. There is so much to those two little words! Both men and women deal with it. Both …

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Turns out I’m not completely useless in weightlifting right now. Considering I have not been able to work on leg strength in months, somehow, I dug deep into my janky soul, and managed to successfully jerk 82kg / 180lbs for a 2kg PR. A very rare occasion these days in my training life with my janky …

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I wrote the post below exactly two years ago and I’m happy to report that science still wins. I still follow a flexible diet under the watchful eye of my qualified nutrition coach (SD Evolution), not because I don’t know how to count and track my macros (I’m now over two years in), but for …

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Spaghetti Grilled Cheese Sandwich

October 9, 2016

The hype was no joke. Spaghetti Grilled Cheese for me, Fried Chicken Biscuit Sandwich for the sir and pizza cheesy pull apart bread to share at Burnt Crumbs. My sandwich was AMAZING. A little bummed my sandwich didn’t come in one piece so I could do the iconic “pulling apart” with the cheese stringing like heaven. Sir highly approved of his fried chicken sandwich and half of mine. The pull apart bread was just meh.

Recipe: Little Lomo Saltado Never Hurt

October 3, 2016

The food of my people is pretty damn magnificent to be honest. Lomo Saltado is one of the signature Peruvian cuisine dishes I learned to make quite well thanks to my mama. But, tonight I realized I hadn’t made it since starting flexible dieting so now I have a macro counted recipe for this bad boy.

For the Baked Fries:

  • Coconut oil cooking spray
  • 2 medium (5.3 oz) potato, russet or yukon gold (preferred but can use yellow sweet potato), washed and dried
  • 1/4 tsp garlic powder
  • kosher salt and black pepper, to taste

For the Beef:

  • 1/2 lb lean sirloin, cut into small, thin strips (filet mignon for most tender, but keep in mind it’s also fattier)
  • kosher salt, to taste
  • ground cumin
  • black pepper, to taste
  • 1 medium red onion, sliced into thick strips
  • 1 tbsp aji panka (red pepper paste)
  • 2 cloves garlic, crushed
  • 1 medium sturdy tomato, sliced into wedges
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free) or coconut secret aminos
  • 1 tbsp apple cider vinegar
  • 1/4 cup chopped cilantro

Directions:

In a large ziplock, put meat, garlic powder, cumin, Aji panca pepper, zip and mix together then put in fridge while you prep the potatoes (prep this a couple hours before if you can, if not, no big deal but the flavor seeps in more with more time).

Preheat the oven to 400°F.  Lightly coat a baking sheet with cooking spray.

Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place in large ziplock bag and spray with coconut oil spray evenly, season with garlic powder, salt and pepper. Place on a single layer onto the greased foil-lined baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden. Set aside.

Spray a large wok with coconut oil spray and heat to Medium. When hot add the steak, cook about 2 minutes, until browned on both sides. Add the onions and cook about 2 minutes.

Add the tomato, soy sauce and cook 1-2 more minutes. Turn heat off. Add the french fries in the wok and mix in with everything.

Serve immediately and divide evenly between 4 plates. Best served fresh because french fries will get soggy if stored, but still edible of course. Ideally this dish is served with a ball of steamed rice on the side and aji verde (as many Americans call it, “the green sauce”).

Macros: Per 288g – 10f – 39c – 27p