Today was my first “high carb” cycle day – and I have to confess that it made me a little nervous to break from my normal eating regiment (even if only with a banana and a sweet potato on a day that included a tough leg lift and sprints.) The meals were delicious, but I still only managed to get to ~1850 calories and 105 g carbs, so we’ll see how I feel in tomorrow’s workout and aim for slightly higher carbs next time around.
Breakfast: 3 soft boiled eggs (I cook them for 4 minutes after the water starts boiling for soft but not runny yolks), 1/4 avocado, 1 oz dried beef (dehydrated with only salt, pepper, garlic and onion powder – thanks Mom!), and a bulletproof Numi tea.
Post-Workout Shake: After my leg lift, I made a shake out of 1/2 banana, a small slice of pineapple, La Croix coconut water (0 cal, no sugars or artificial sweeteners), 1/4 c frozen wild blueberries, 1 T unsweetened cocoa, and 5 ice cubes. I had another ounce of dried beef on the side.
Dinner: Stuffed Chicken Breast with Sweet Potatoes
Servings: 1 (note: I tripled the recipe, as pictured below, so I would have leftovers for lunches this week)
Prep Time: 10 minutes
Cook Time: 40 minutes
- 1 6 oz boneless, skinless chicken breast
- 1 T spinach, sliced thinly
- 1 T kale, sliced thinly
- 1/2 T celery, minced
- 1/2 T scallions, sliced thinly
- 1 T mushrooms, finely diced
- 4 thin slices serrano pepper (optional).
- 1/8 tsp ground savory
- salt and pepper
- 1 clove garlic
- 1 medium purple sweet potato
- 1/2 T duck fat, melted
- 1/2 tsp chives
- 1 clove garic
- 1/8 tsp paprika, cayenne, and pepper
(1) Preheat the oven to 400 degrees. While waiting for the oven to heat up, boil water and cook the sweet potato for 5 min, until slightly soft, but still firm when cut into.
(2) While the sweet potato is cooling, cut your vegetables.
(3)Pound the chicken breast until very thin. Season with savory, salt, pepper, and garlic. Stuff the chicken with veggies.
(4) Use a piece of twine (about 1.5′ long) to tie up the chicken breast – my tying was not very artful, but I tied a knot at the bottom, wrapped it around through the center, and tied another knot at the end. While it wasn’t pretty, it did the trick.
(5) Meanwhile, cut the sweet potatoes into long, thin strips. Melt the duck fat in a bowl. Add the spices, garlic and chives, and toss with the sweet potatoes until mixed well. (I put mine on a foil lined baking sheet for easy clean up.)
(6) Bake the chicken and the sweet potatoes for 30 minutes, flipping once halfway through cooking. The sweet potatoes should be crispy and slightly browned when done. I needed a few extra calories, so I threw a 60 calorie slice of Pederson Farms bacon on top of my chicken breast.