What I Ate Wednesday #15

 
I started the James Wilson 12 week workout program on Monday and I know I'm only 3 days in but I love it. Today was my rest day and I am still eating tons! I'm trying to get my macros close to where the are supposed to be, but it's taking a bit of work. I don't think I'm eating enough at this point.
I have also started ordering food from Pfennings, a local organic farm that collects organic foods from other farms and delivers them to you house. I love waking up Wednesday mornings to a food box filled with fresh local fruits and veggies. Check out what I got today

 For my family this is enough. I usually buy a couple more bananas on the weekend and some berries from the grocery store, but this pretty much covers it!

So anyways here's what I ate today

Breakfast

This is just an Ezekiel English muffin with natural peanut butter and a few strawberries...I also had a coffee

Snack, Lunch, Snack

 

I knew that today I wouldn't be able to take pictures of my food before I ate it, so I took a picture before I packed it all up.

For my first snack I had 1/3 cup 0% vanilla Greek yogurt mixed with 1 scoop of protein powder, 1/2 cup blackberries and a green tea

Lunch was 6 baked chicken meatballs (extra lean ground chicken mixed with no salt added BBQ chicken seasoning), I dipped them in mustard and 1 cup cubed roasted sweet potatoes. I was so full I didn't end up eating the salad. I had another coffee as well.

My second snack was 3 hard boiled egg whites and 10 almonds

Supper

Grilled hoki fish, I'm not even sure what kind of fish that is but it's good. I added a little salt and chipotle mango seasoning. Three grilled shrimp skewers, 1 grilled peach and 1 cup of roasted broccoli.

Night Snack

Egg white pancakes, 1/2 tsp cinnamon, 1/3 banana and 1/2 cup egg whites, I used no sugar added maple syrup and had a Lemon Blueberry Passion tea!

Well that's it! Head on over to Peas and Crayons to check out a whole bunch of other fabulous blogs!

Asian Blade Steak

I am participating in my first Foodie Friday today. I really like doing these link parties, I get to read so many blogs that I probably wouldn't have stumbled upon if it weren't for them. Click on the picture above to check it out!

 This steak recipe that I am posting was made a few weeks ago. I have never cooked a blade steak before this. It was this tough piece of beef that I wasn't quite sure what to do with. I don't like steaks with sauces so I knew doing a braise or slow cooker thing wasn't going to work.

I figured out that marinating beef in ginger really helps make it tender. We have used flank in our pho in the past and that's what we do, so I figured I might as well try it here. I wanted to grill the steak, I paid $9.00 for 2 big blade steaks, what a great deal. So I marinated it overnight and grilled it until medium well, let it rest, then sliced it against the grain. It was soooo tender and had so much flavour. We ate it with vermicelli, lettuce, cilantro, basil and mint and Vietnamese dipping sauce.

 

Asian Blade Steak

2 blade steaks

1/2 cup fish sauce

4 garlic

1/2 onion

1 tbsp grated ginger

1 tbsp minced lemon grass

2 tbsp sugar

Put all ingredients in a freezer bag or bowl. Let the steak marinate overnight. The next day, heat up your grill. Cook the steak 3-6 minutes per side, depending on the thickness of the steak and how well you like the steak cooked. Let it rest on a cutting board for 10 minutes, while tented with foil. Slice it against the grain, serve it with whatever you like.

What I Ate Wednesday #14

 
It's that time of the week again..man the week goes quick! Well I think maybe it's the weekend that goes quick, too quick. Click the picture above to head on over to Peas and Crayons, there you will find some great recipes and links to other bloggers participating in What I Ate Wednesday.

This weekend was the airshow that we have here every year. I have gone to a couple of airshows in other cities but have now gone to 3 here in my city. I looove the airshow! Check out this awesome plane

Okay enough about planes!

So here's what I ate

Breakfast

Chocolate Protein Oat Bran with strawberries and coffee, man I love that oatbran!

After this workout I had a protein shake
then another coffee

Lunch

Turkey Burger....mmmmm....

Supper

2 BBQ Chicken thighs, a sliced roma tomato, greek salad and white cheddar KD

After supper I had another coffee

Snack

Green tea, a rice cake with natural peanut butter and cinnamon and a few sour cream and onion popchips

Have you ever been to an airshow?
If you have what are your favourite planes?

Mustard Rubbed Pork Ribs with Apple Butter Brown Sugar BBQ Sauce

 

Click on the image above to check out what some others are eating!

 

I love ribs! These ribs are kinda like the other ribs I have posted but a little different. I really like mustard and I really like rubbing mustard on meat. I have been rubbing down prime rib roasts with mustard for years.  It worked out just as well with the ribs. The only thing missing was some coleslaw!

Ribs

2 racks pork ribs, I used side ribs

1/2 cup yellow prepared mustard, or whatever you have

Spices

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp oregano

1 tbsp paprika

1 tsp salt

1/2 tsp pepper

BBQ Sauce

1/2 cup apple butter

1/2 cup brown sugar BBQ sauce

Place the ribs on a baking sheet lined with tin foil. Rub them all over with the mustard. Mix up the spices. Sprinkle all over the ribs. Let the ribs sit in the fridge for a few hours. You could cook them right away too, I like letting them sit.

Preheat the oven to 350. Cover the ribs with foil. Cook for an hour and a half, 90 minutes. Mix the sauce in a bowl and split it in half. When the 90 minutes are up you have 2 choices  

1. Slather  the ribs with 1/2 of the BBQ sauce and uncover the ribs, cook for another 30 minutes or so, until the sauce is bubbling and the ribs are browned

2. Preheat your BBQ,  Cut the ribs into 3-4 ribs per piece. Place on the grill until you get light brown grill marks on each side. Put the BBQ sauce on the ribs and cook abit more until the ribs get a bit charred.

Serve with the extra sauce on the side!