Barbells, Food and Jojo

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

Ugh, I’m so lame. Haven’t blogged in a week! Needless to say it has been a hectic week, mainly due to birthday and preparatory things for my upcoming surgery. But I’m back! Let’s carry on… For this week’s Eat It post, the focus will be on trying to balance life and diet efficiently. Most that …

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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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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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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

Recipe: Pizza Fries

June 21, 2016

Pizza Fries? Kind of. Of course I would take full on gluten fluffy crust, fatty meats and regular pepperoni any day, but when you don’t have that many macros to work with, you can get creative to kind of satiate your cravings, even a little.

Saved decent carbs on my low carb day but craving pizza called for this eat-with-fork creation:

Preheat oven at 350🌡 and then prepare in a foil-lined and sprayed oil baking dish:

[base] pre-steamed sweet potato (actual yellow ones, the real ones, not orange like many stores like you to think) slices, pre-made Cauliflower  rice (dry out Cauli rice as much as you can with paper towel)
[layer 1] garlic marinara, Trader Joe’s lite shredded mozzarella
[layer 2] 93/7 ground beef and turkey pepperoni

Baked at 35🌡 for 12 minutes, broiled for 3 minutes.

Macros: 42c 11f 28p – my sweet potato ratio was higher than Cauli rice, can easily switch ratio for lower carb.

Verdict? Honestly, you can’t really go wrong with meat, cheese and potatoes. Unless you use fat free cheese, then you most definitely can go wrong because it has no flavor.

I still have not weighed myself in the last near couple months. As seen in my last post, the holidays always hit a little hard  (nutrition-wise) and there is almost no way to track exact macros without being a social outcast. And, to top it off, the first week of January I am in Las …

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Holiday parties, family get togethers, all of the food and drinks, everywhere. That just about sums up the holiday season, right? It’s rough. To top it off, most of my family and friends live locally so there are a lot of get togethers I must attend. If we all lived far away, it would be …

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