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  1. #5161
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    Originally Posted by ironwill2008 View Post
    [center]Today's Post-WorkOut meal was an 11 oz NY Strip steak seared in a screaming-hot cast iron skillet, a pile of hand-cut fries, a bowl of baby limas with some butter, and a glass of milk.
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    Last edited by ironwill2008; 02-09-2018 at 11:58 AM. Reason: Please edit out image link(s) if you want to comment on a post
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    Today's Post-WorkOut meal was a raw, store-bought crab cake, fresh store-bought cheese ravioli, a salad, a cup of cranberry salad, and a glass of milk.

    No brain, no gain.

    You can't out-train bad nutrition.

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    Originally Posted by ironwill2008 View Post
    [center]Today's Post-WorkOut meal was a raw, store-bought crab cake, fresh store-bought cheese ravioli, a salad, a cup of cranberry salad, and a glass of milk.
    Looks good Bill, not as good as the giant steak and mound of fries yesterday but I LOVE good crab cakes.
    Was going to mention if you like jardinière it’s pretty easy to make apparently. A guy at work gave me a little jar he made and it’s phenomenal. Apparently just cut up the veg (sweet and hot peppers, carrots, cauliflower, etc some green olives and garlic cloves. Throw that on a cookie sheet and lightly salt with kosher salt. Then throw in a bowl overnight with some apple cider vinigar. Then season with oregano etc, and bottle with oil. This guy used canola oil, but I’m going to try avocado oil because I like the flavor and color.
    Last edited by ironwill2008; 02-09-2018 at 01:24 PM. Reason: Please remove the pic link(s) when replying.
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    Originally Posted by Plateauplower View Post
    Looks good Bill, not as good as the giant steak and mound of fries yesterday but I LOVE good crab cakes.
    Was going to mention if you like jardinière it’s pretty easy to make apparently. A guy at work gave me a little jar he made and it’s phenomenal. Apparently just cut up the veg (sweet and hot peppers, carrots, cauliflower, etc some green olives and garlic cloves. Throw that on a cookie sheet and lightly salt with kosher salt. Then throw in a bowl overnight with some apple cider vinigar. Then season with oregano etc, and bottle with oil. This guy used canola oil, but I’m going to try avocado oil because I like the flavor and color.
    remove the pic quote... we can all scroll up if we need to
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  5. #5165
    I'll Mod 'til I'm dead. ironwill2008's Avatar
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    Originally Posted by Plateauplower View Post
    Looks good Bill, not as good as the giant steak and mound of fries yesterday but I LOVE good crab cakes.
    Was going to mention if you like jardinière it’s pretty easy to make apparently. A guy at work gave me a little jar he made and it’s phenomenal. Apparently just cut up the veg (sweet and hot peppers, carrots, cauliflower, etc some green olives and garlic cloves. Throw that on a cookie sheet and lightly salt with kosher salt. Then throw in a bowl overnight with some apple cider vinigar. Then season with oregano etc, and bottle with oil. This guy used canola oil, but I’m going to try avocado oil because I like the flavor and color.
    Thanks, Tim. That steak was good; I need to eat them more often.

    We get those crab cakes from a local meat market when they have them; they're full of chunk crab meat. That one was baked in the oven, but sometimes I'll saute them in a pan with a little oil.

    I frequently make a type of jardinière when I have a wide variety of veg on hand. I have a couple different seasoning recipes; one uses cumin and cilantro with olive oil and red wine vinegar, and another favorite uses a 'sweet & sour' mix of oil, sugar, and apple cider vinegar. When I include either one in a meal pic, I refer to it as 'chop salad.'
    No brain, no gain.

    You can't out-train bad nutrition.

    "The fitness and nutrition world is a breeding ground for obsessive-compulsive behavior. The irony is that many of the things people worry about have no impact on results either way, and therefore aren't worth an ounce of concern."--Alan Aragon

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  6. #5166
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    Originally Posted by ironwill2008 View Post
    Thanks, Tim. That steak was good; I need to eat them more often.

    We get those crab cakes from a local meat market when they have them; they're full of chunk crab meat. That one was baked in the oven, but sometimes I'll saute them in a pan with a little oil.

    I frequently make a type of jardinière when I have a wide variety of veg on hand. I have a couple different seasoning recipes; one uses cumin and cilantro with olive oil and red wine vinegar, and another favorite uses a 'sweet & sour' mix of oil, sugar, and apple cider vinegar. When I include either one in a meal pic, I refer to it as 'chop salad.'
    Awesome! I love cilantro. Might shoot you a pm tomorrow for specifics on your seasonings. Planning on grabbing some veg and doing some chopping . The fresh stuff goes so well with about every dish. I always thought jardinière was “okay” on a beef sammich, or pizza, but the stuff I’ve always had was store bought mushy and just not that flavorful. The crunchy fresh stuff is amazing, really looking forward to making a big batch. Was thinking olive oil but it will solidify when refrigerated. Does the vinegar help keep the olive oil from doing that? Or do you not refrigerate just make enough for a meal etc. I’m going to probably make enough for several weeks cause I like cooking like I’m feeding an army . I made my wife and kids a 4 gallon vat of chili the other day, kids don’t care for it much. Wife loves it so she’ll have her work cut out for her. Froze a few containers. She’ll be eating chili until summer....
    A bigger back will make a bigger waist look a little smaller....

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  7. #5167
    I'll Mod 'til I'm dead. ironwill2008's Avatar
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    Originally Posted by Plateauplower View Post
    Awesome! I love cilantro. Might shoot you a pm tomorrow for specifics on your seasonings. Planning on grabbing some veg and doing some chopping . The fresh stuff goes so well with about every dish. I always thought jardinière was “okay” on a beef sammich, or pizza, but the stuff I’ve always had was store bought mushy and just not that flavorful. The crunchy fresh stuff is amazing, really looking forward to making a big batch. Was thinking olive oil but it will solidify when refrigerated. Does the vinegar help keep the olive oil from doing that? Or do you not refrigerate just make enough for a meal etc. I’m going to probably make enough for several weeks cause I like cooking like I’m feeding an army . I made my wife and kids a 4 gallon vat of chili the other day, kids don’t care for it much. Wife loves it so she’ll have her work cut out for her. Froze a few containers. She’ll be eating chili until summer....

    Olive oil will still solidify when refrigerated, but what I do is take the bowl of chop salad out of the fridge a half hour before meal time and let it warm up a little. A couple of quick stirs before portioning it out and it's good to go.

    When I make the 'sweet & sour' version, I use canola oil; it doesn't impart any flavor of it's own (which is what I want with this one) and it doesn't seem to solidify when refrigerated like olive oil will.
    No brain, no gain.

    You can't out-train bad nutrition.

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    Today's Post-WorkOut meal was a 6 oz grilled sirloin patty, long-grain rice, a cup of sweet & sour chop salad (thanks for reminding me, Tim), and a glass of milk.

    No brain, no gain.

    You can't out-train bad nutrition.

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    Originally Posted by ironwill2008 View Post
    [center]Today's Post-WorkOut meal was a 6 oz grilled sirloin patty, long-grain rice, a cup of sweet & sour chop salad (thanks for reminding me, Tim), and a glass of milk.
    ]
    The stuff is addicting even if I can’t spell it (Giardiniera - I was calling it jardinière which is apparently a flower pot ) I think I’m overestimating mine a little. I put two bottles of olive oil in 8.5lbs of diced veg, and then about 1lb of green olives. I’m figuring it at 130 cals per 2oz serving (14g fat, 10 cals from the veg). While I’m not too far off for the entire vat I made, I think when I get towards the bottom I’m go8ng to have a lot of seasoned olive oil, even though I mix it before use. I’m going to bottle it tomorrow I think, it will have been “melding” for 3 days.

    That bowl of yours would be about 400-600 cals by my macros . I’ve been eating it as a condimemt a few times a day, pretty sure I’m going to be clearing the gym with garlic stink by the end of the week (I went a little too heavy on the garlic cloves). I’m shocked I don’t see snow in that pic, thought the storm that hit us went your direction.
    Last edited by Plateauplower; 02-12-2018 at 02:39 PM.
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    Originally Posted by Plateauplower View Post
    The stuff is addicting even if I can’t spell it (Giardiniera - I was calling it jardinière which is apparently a flower pot ) I think I’m overestimating mine a little. I put two bottles of olive oil in 8.5lbs of diced veg, and then about 1lb of green olives. I’m figuring it at 130 cals per 2oz serving (14g fat, 10 cals from the veg). That bowl of yours would be about 400-600 cals by my macros . I’ve been eating it as a condimemt a few times a day, pretty sure I’m going to be clearing the gym with garlic stink by the end of the week (I went a little too heavy on the garlic cloves). I’m shocked I don’t see snow in that pic, thought the storm that hit us went your direction.
    I don't put any garlic in any of the versions I make, but any other firm veg is game; the one in the pic has fine-diced onion, green onion, carrots, celery, red, green, and yellow bell peppers, corn, red kidney beans, parsley flakes and red pepper flakes. The sweet & sour 'dressing' is canola oil, sugar, and apple cider vinegar.

    I just call a cup of it as 100 calories; there's not much oil in just that quantity.
    No brain, no gain.

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    Chicken sand with side of Doritos

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    Registered User Plateauplower's Avatar
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    Originally Posted by ironwill2008 View Post
    I don't put any garlic in any of the versions I make, but any other firm veg is game; the one in the pic has fine-diced onion, green onion, carrots, celery, red, green, and yellow bell peppers, corn, red kidney beans, parsley flakes and red pepper flakes. The sweet & sour 'dressing' is canola oil, sugar, and apple cider vinegar.

    I just call a cup of it as 100 calories; there's not much oil in just that quantity.
    I did mini multi colored sweet peppers, jalapeños, multi colored carrots, celery, cauliflower, purple onion, and garlic. It sat in a saltwater bath overnight then the next morning rinsed the veg in a strainer to get rid of the saltwater it and dumped in two containers of oregano, 1/4 cup of red pepper flakes, 1/4c of black pepper, two 16.9 oz bottles of olive oil, one 16.9oz bottle of apple cider vinegar and 3 jars of green olives. I’ve been stirring it around when I get s9me it’s getting a little more mild but the amount of garlic I put in was a bit much. I didn’t put enough hot peppers in mine next time it’s getting more jalapeños less garlic.
    A bigger back will make a bigger waist look a little smaller....

    http://forum.bodybuilding.com/showthread.php?t=161385603
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    Food Porn Terrorist Bosko's Avatar
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    Less bs and more pics!!
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    Originally Posted by Bosko View Post
    Less bs and more pics!!
    Image. I painted a mental picture with my description Giardiniera . Image.
    A bigger back will make a bigger waist look a little smaller....

    http://forum.bodybuilding.com/showthread.php?t=161385603
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  22. #5182
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    Chicken and Onions/Green Peppers for ACP


    Cheese and Rice


    Pre-Cheese Overload


    Homemade ACP Finished
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    "Get rekt phaggots, the pizza king is here." - MrBourbon


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    Pull Up /+45 lbs x 7 - + 90lbs x 1 / + 45 lbs x 10 - +135 lbs x 1
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  23. #5183
    I'll Mod 'til I'm dead. ironwill2008's Avatar
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    Today's Post-WorkOut meal was fried eggs, bacon, cheese grits, toast, and a glass of milk.

    No brain, no gain.

    You can't out-train bad nutrition.

    "The fitness and nutrition world is a breeding ground for obsessive-compulsive behavior. The irony is that many of the things people worry about have no impact on results either way, and therefore aren't worth an ounce of concern."--Alan Aragon

    Ironwill Gym---updated pics:
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    I'll Mod 'til I'm dead. ironwill2008's Avatar
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    Today's Post-WorkOut meal was a super-tasty rice bowl of sweet-n-sour chicken.

    No brain, no gain.

    You can't out-train bad nutrition.

    "The fitness and nutrition world is a breeding ground for obsessive-compulsive behavior. The irony is that many of the things people worry about have no impact on results either way, and therefore aren't worth an ounce of concern."--Alan Aragon

    Ironwill Gym---updated pics:
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  26. #5186
    I lift like a girl ShelbyAlmaria's Avatar
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    Buffalo Chicken, Peppers and Cauliflower Rice. The regular!
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    Would rep for cauliflower rice and new avi, but sadly.. I'm all out.
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    Originally Posted by ErikTheElectric View Post
    Would rep for cauliflower rice and new avi, but sadly.. I'm all out.
    jasmine rice for life
    Abs are cool and all, but have you tried donuts?

    Live life like you're gunna die... cause you're gunna.
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  29. #5189
    Food Porn Terrorist Bosko's Avatar
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    Although I love it.....cauliflower rice gives me the wind somethin awful..
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  30. #5190
    F00D BR4H ErikTheElectric's Avatar
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    Originally Posted by Bosko View Post
    Although I love it.....cauliflower rice gives me the wind somethin awful..
    ???
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