Happy late Easter and HOORAY for Springtime and this warm weather!! Its been a few weeks since I’ve posted, I’ve been busy with cake and cookie work, a short getaway with my husband, and playing with the kids during Spring Break.
FIRST off, if you're looking for my competition progress pics you won’t see them. I’m not competing in May after all. We will actually be on a family vacation at the beach in South Carolina and I certainly can’t miss that! I have picked TWO shows for this fall, one is WNBF pro show and one is an OCB Pro show. I’ll start prep mid-summer and I will be totally ready and more focused!! I am sad I will miss this fabulous show in Richmond May 13th, if you’ve never been to a bodybuilding show and want to check one out the info is on www.ocbbodybuilding.com
Here are some more pics, I wore the orange dress to the actual awards show. there's a pic to show you our view, and even though we were up in the sky it was still AMAZING!! the live singing and being in the presence of all of the stars was surreal.
On the Sweeter Side
SO I promised an easy way to make a beautiful decorated cookie. Covering a sugar cookie in fondant and then adding some detail to fondant is pretty simple even though it looks overwhelming! If you're even thinking about trying it...you should! Have one of your kids help you bake and decorate. It’s always fun cooking with someone (well not always but sometimes :)
Ok, so I'm sharing a secret with you all here..
Here’s one of the cookie recipes I use. I’ve had some people ask me if they’re sugar cookies, some ask if they’re shortbread. I like to say these cookies are a hybrid. You can play around with the extracts and flavorings, (remember...a TEENY bit goes a long way) don’t add more than a tsp. of extract to one recipe
I always double this recipe. OH and be sure the ingredients are at room temp. That always helps in baking recipes in general.
The Best Sugar Cookies for Decorating:
Easy steps to fondant covered cookies
*these things can be purchased at Micheal's or other craft stores or cake supply websites
Let's Talk Meal Prep!
I get questions here and there about food prep, how much do I buy, how long does it take me, how often… etc.
I prep for me and my husband (individual containers for 2 smaller meals throughout the day) and still have containers of the foods that we are eating stored in the fridge to use for bases of our dinners for the entire family.
I occasionally make a kid lunch or 2 from our containers and I've even sent them to preschool with shrimp and broccoli before, (don't worry, I've been warned not to to that in "Big School" ...eye roll) I still plan to pack them healthy lunches!!
Food Prep and how it all goes down in the Bishop Household
I usually prep twice a week, since food doesn't stay fresh but for so long, BUT you can prep an entire week's worth depending on what you buy. You can also prepare your mini meals for the day and prep or freeze dinners for later in the week to be ready to be cooked at dinner time.
Make your list (I like to do this on Friday night before bed) Pinterest recipes or just keep it simple and clean) meaning not a lot of ingredients).
Shop! I like to do this EARLY Saturday or Sunday, and then usually another time during the week when stores are less crowded. Call me crazy but I like to come home, unload the groceries and then wait until later in the day or early the next morning to actually prep them. Something about being around the food for so long, it's like i need a fresh start with it before I spend more time with it. Ha!!
Prep Time! I do this early in the morning before anyone wakes up...I put on my bravo shows i recorded on DVR that no one but me wants to watch. You could stay up late one evening after kids are in bed and prep OR maybe you prep as SOON as you get home from your shopping trip!
Fill the sink with cold water, add a little vinegar and toss the veggies and fruit in to take a nice bath, oh, and heat up your oven!
Get your meat ready for the oven or crockpot. Put chicken breasts or ground turkey or beef in the crockpot with a little water or broth (we’re talking pounds and pounds here). It may take you a few times to see how much you need.
Take out some baking sheets and set them aside (I cover mine with silpat mats! I love these, I use these for my cookies as well. I think I have 6! I got mine from the grocery store but Amazon sells them).
Drain sink water and give the fruits and veggies a nice soft little scrub down and rinse. I used to rinse mushrooms but then I learned you're actually supposed to rub them gently with a paper towel they get mushy if you wash them!
Dice, chop, and zoodle! if you want raw chopped veggies and fruit stick them in single serve bags or one big bag or Stay Fresh Tupperware to pull out for easy snacking. If you don’t have a Zoodler (or Spiralizer) you need one! This thing is amazing. I LOVE my zoodles (zucchini noodles) there are so many different ways this kitchen tool comes in handy, it can make many vegetables and fruits into "noodles".
If you want roasted veggies throw whatever you want onto baking sheets, drizzle olive oil if you want, I always add Steak Seasoning or Borsari to almost EVERYthing I bake. You can get it at Whole Foods, www.vitacost.com, or Amazon of course!
If you have salmon or other fish put on your baking sheet. I love to add thinly sliced lemons (got this from my mother in law- thanks Melinda!) sprinkle Borsari or other seasonings.
Now, everything should be cooking, you may have the crockpot, oven and something steaming on the oven at the same time. You're in business.
When things are done, I like to lay everything out on the trays or drain and out each food in its own big bowl or container. You can either keep the items stored in fridge in bulk, or separate them in containers (you can go by weight if you have a food scale) or you can make mason jar meals If you're doing individual servings to store.
PS it's very nice to have the same type of Tupperware or jars for stacking and a nice looking fridge :) this may keep you sane!
Here is an example of a weekly prep list for me which is around 4 days worth of food (Costco or Bulk Store so think BIG people, large amounts, pounds of meat and big bags/boxes of veggies and fruit).
Of course I buy other stuff, milk, cashew or almond milk, yogurt, etc. but above is what I need for my clean prep!
(P.S. we do keep Frozen pizzas in the freezer, I do buy Pirates Booty and chips, we’re definitely not perfect!)
These foods I'll prep in bulk and divide into containers for the next few days, I'll put the leftovers into large containers and get creative for dinner for the next few nights with them! When you make your list just add the things you'd need to make dishes from what you've already cooked.
I COULD eat the same exact meal twice a day for a week, BUT, my husband doesn't like to do that. So I am always sure to mix things up a bit, that's where the greens come in handy.
There are lots of possibilities for mixing and matching the ingredients to make different meals, here are 3 examples..
Here are some pics of meal prep day (these pics may not all be from the same day and may not match my list above...but you get the gist!)
But What's for Dinner? With everything I've cooked on my list above and an extra ingredient or two I could make many different dinner, here are 3 dishes I could go to:
The possibilities are pretty endless, I can think of many other things to make too! you can get creative.
To help me make the three dinners I chose above, some Items I ALWAYS have on hand at home, or are sure to buy fresh are:
So I promised you more healthy treat recipes, but how about a savory recipe too?!
I'm TRYing to lean out just a smidgen and drop a couple pounds of fat before bathing suit season so I asked my friend www.trainwithrebekah.com about switching up my macros. We decided to try a route higher in fat (healthy fats) and pretty low carb. I said OK.. Sign me UP!
So it's only been about a week but I think I'm liking it, of course I calculate everything in the MFP app (MyFitnessPal), not only to be sure my macros are pretty exact but it allows me to see if I’m getting enough of some of the vitamins and minerals I need. I still try to stick to mostly whole foods so my calories will be quality calories and nutrient dense. To learn more about Macros there is a TON of info on the web, research flexible dieting, or Macros counting, bodybuilding.com also has a lot of info.
Tasty, Fun, Cool Recipes!
First off, LET’S TALK LOW CARB...
I found this low carb (can be paleo and keto friendly) Pizza recipe on Pinterest and was totally interested, their recipe had canned chicken so I made my own variation :)
(I'm pretty sure it's similar to how Real Good Pizza makes their pizza?! It looks like their crust is made from chicken. I haven't tried their pizza yet but would LOVE to even though it all has cheese and I stay free of cheese most of the time, but I'd still try it!!) Here's what I made:
Almost Zero Carb Pizza
Makes one 9"
I added cheese to one pizza and an egg to the other (I now know I should have fried my egg first) 🙄🙄
I added spinach and tomato to both!! And was SO good when I spread some pesto on top while hot!!
This week me and the kids made PEEP Playdoh with our leftover Easter peeps (click here to check out the recipe). If you still have some sitting around you should try this! It actually turned out pretty cool, their favorite part was watching the peeps get big and expand int he microwave :)
We also made CampFire Cupcakes! I got the idea on Pinterest from this lovely blogger! I whipped up a batch of chocolate cupcakes and we used this idea to decorate. They LOVED them!
In the Gym 💪