Fit Friday XXIX Fat Friday XVI. Carbs.

Done OK for the past few weeks, other than the carb issue. Every Harvest season I end up eating far too many carbs as there are fresh potatoes, pumpkins, plums, squash, apples, etc everywhere. Plus, it’s jam-making season.

But the last two weeks I seem to have got back under control with plenty of vegetable-and-meat stews and stir fries. Pie is still going in, as it should when it’s this good, but other than that I’m a carb saint and my body is quick to remind me of it.

Depression has been steady since I started avoiding most dairy and too many carbs and I’m finding the recombination of low-carb and low-dairy much easier than at first. Though pizza waffles still present temptation…

Workouts still progressing steadily. Deadlift restarted at 52.5kg without issues with form. Flat bench restarted at 30kg with still some positioning issues on my wrists. Squats 55kg, shrug 55kg, incline press 35kg, rows 35kg, overhead press 22kg, bicep curls 17kg. A few auxiliaries too. Trying to work in some more bodyweight activities again, like pullups, yoga and sprints, but the schedule is crazy already.

Plans for next week are continue eating reduced carbs to allow me to eat more pie, keep dairy low still, plenty of coconut and pork, caffeine boost due to hormone imbalance resurfacing and not wanting to have a meltdown for the next two months.

Should be adding 1kg or 2.5kg to each lift this week too, as I’m doing most of these weights easily and making good progress.

What updates does anyone else have on their fitness goals? 🙂

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If anyone was wondering what 15.5L of jam looks like…

…here’s half a fridge of preserves!

Roughly 20L of jam and preserves.

The taller jars (white tops and the likes) are 0.5L, the big ones are 1L, the smaller ones are 200-450ml.

Raspberry, elderberry, blackberry, plum, apple sauce, autumn pie mix and various mixed jams. Fruit mostly foraged, given or got on the cheap locally.

All preserves in boiled, undamaged pop-top jars, resealed with heat – canning without a canning bath, if you will. I was unsure about this trick, but after a whole year of eating jams made and preserved this way, I trust them. Should be great for Halloween and Christmas and still be edible and usable for a full 12 months from the date on the jar!

I probably made around 20L total, but I had to use some on the day due to jar shortage and gave some away to friends and Jon’s coworkers.

Jam. 🙂

WWW. Pumpkin Mash and Hatchet Ratatouille with Chicken.

I love the Autumn! Not too hot, a bit damp but not flooded or snowing, crunchy leaves underfoot, students returning, fires justifiable and best of all, the produce! Pumpkins, squash and marrows. Hazelnuts, chestnuts and sunflower seeds. Cabbages, broccoli and cauliflower. Blackberries, elderberries and sloes. Tomatoes, peppers and chillies. Everything delicious and and colourful and carby and flavourful.

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Around £7 worth of fresh Autumn food.

So, the first of today will be a simple pumpkin mash recipe, to make good use of a wedge from a bulky pumpkin.

Ingredients:

-500-700g/17.6-24.7oz seeded, peeled pumpkin

-200g/7oz mashed potato or 100g plain flour or 50g rice flour

-200ml/7floz double cream

-2tsp pepper

-1/4tsp cloves

Utensils:

-chopping board and knife

-pot

-blender or potato masher

Recipe:

1: Slice the pumpkin into rough chunks.

2: Put on the lowest heat and allow to simmer until the pumpkin changes colour and softens.

3: Add cream and starch. Blend.

4: Simmer. Add pepper and cloves when almost ready.

And next is less of a recipe and more of a general outline. For those who want the delicious taste or ratatouille without the exactness.

Ingredients:

-500g/17.6oz of the following: courgette, aubergine, summer squash, onion, sweet red pepper, sweet yellow pepper

-400g/14.1oz of tomatoes

-3-6 cloves of garlic

-5 leaves of basil or 1tsp dry basil or 1 sprig fresh oregano or 1tsp dry oregano or 1 leaf fresh mint or 1/4tsp dry mint

-olive oil

-salt and pepper

Utensils:

-chopping board and knife

-frying pan, pot or baking tray

Recipe:

1: Chop the vegetables roughly, so they won’t disintegrate.

2: Peel and crush the garlic. Add to the tray/pan/pot with a little oil. Put on a medium-high heat.

3: Once the garlic is softened, add the vegetable mix. Lower the heat right down. Add a bit more oil.

4: Once the vegetables are half cooked, add the tomatoes, salt and pepper and herb. Stir to spread through.

5: Leave to simmer. Add water if the fluid level drops too low. Keep stirring minimal.

6: Once all the vegetables are softened but retaining their shape, serve.

We had ours with chili-roast chicken.

We had ours with chili-roast chicken.