It's been a bit busy around here. I haven't posted in a while, so I have quite a bit to share today. The first is a new recipe. The hunger is real, folks. I've reached that point in my prep diet where I'm getting lean, and of course, my body fights that. It is what it is. Competing in bodybuilding shows involves dieting to a typically unnaturally lean state - I don't walk around looking stage-ready all the time - so I'm going to have some hunger.
And - truthfully, I'm dieting. If you're currently eating in a caloric deficit, you should expect to be hungry at times. I expect it. I don't want to sugarcoat things and be like, "look at me, I ain't even sufferin". (I'm NOT suffering, but I am drinking a ton of water and using some serious will power to make it through those late-night chocolate cravings!) My pastor said something once that really stuck with me, and I've found immense truth in this statement:
"Saying 'no' empowers us."
That is one of the things I love about bodybuilding. Developing my self-control in the gym - pushing through fatigue, bad days, giving effort when I didn't feel like I could or have the desire to - and exercising self-discipline in my nutrition has spilled over in life. I am more motivated outside the gym because of what I learned about myself inside the gym and the skills I developed there.
I also prefer a lot of whole, unprocessed foods because I feel better when I eat them - more alert, more energy, less digestive issues. I incorporate them into recipes all the time. That's not to say I don't enjoy treats, too - because anyone who knows me knows that my Achilles heel rests smack in the center of a gooey, warm chocolate chip cookie. More of that "balance" I like to talk so much about. =P
So what's a dieting girl who loves food and loves to eat to do?!
Create new recipes and try new things, of course!
This fantastic dish hit the spot at 32g protein, 19g carbs, and 2g fat and just a little over 300 calories. At this point, I'm interested in volume of food - pasta is nice, but I need more than a 1/4 cup serving size! (I told you, this girl likes to eat!) I picked up a package of Nasoya Pasta Zero Plus, and used it in this recipe. I hadn't tried it before, but at 7g carbs for the entire package, I was willing to give it a shot! I'll be honest, the texture is different, so if that's important to you, you may not like these. I couldn't eat it in a marinara with a meatball, that's for sure, but with different textures incorporated, it was delicious and filling. Win-win!
And yes, I know my turkey looks weird. I cook all my turkey as burgers so it's easy to eat on the go, and crumble it later if I need to. Who has time for spoons? Not this busy mama!
Spicy Turkey Spaghetti
4.5oz 99% Fat Free Ground Turkey Breast
1 package Nasoya Pasta Zero Plus spaghetti (166g)
1 small yellow squash, thinly sliced (133g)
1/4 cup Light Ragu Tomato & Basil pasta sauce (66g)
Cajun spice blend to taste (or other preferred seasoning)
(makes 1 serving)
I cooked my turkey burgers first, seasoning them generously with Cajun spices. Saute the sliced squash in a non-stick skillet over medium heat for about 2 minutes or until half-done. Add the spaghetti noodles and cook another 3-4 minutes, until the squash is cooked through to your desired texture and the noodles appear dry. Add in the pasta sauce, more Cajun seasoning if desired (I did!), and cook about a minute, until heated through. Transfer from skillet to serving dish and top with turkey.
Enjoy! This was nice and spicy and had a good heat to it. I really liked it and will be making it again!
Until next time...
TRAIN HARD - LIFT HEAVY - FUEL YOUR BODY - FEED YOUR FAITH
F
