Catch-up, and some food pictures

I haven’t updated this blog for a while as I’ve been busy working on the social media stuff for my powerlifting gym, Bethnal Green Weightlifting Club. The club is currently moving from being council-run to a social enterprise and I offered to put up a website; the end result is here and I’m quite excited about the content we’re going to put up. It’s already sucking away a lot of my free time, though (and I don’t have loads to start with!) but it’s a labour of love – the gym has a really rich history and it deserves to be documented. Plus we need more bodies through the door to keep going, so all publicity is good!

This week I started my competition prep for the British on 20th September. I’m also supposed to be trying to lose weight, but that’s gone as well as you’d expect. In fact I’ve gained a kilo. Oh well.

Still, I’ve eaten some really excellent things this week, and it’s been a while since I did a recipe post, so…

Pork tenderloin in rosemary

My boyfriend picked up a reduced pork loin for 99p a while ago, and it’s been in the freezer while we decided what to do with it. In the end he settled on this recipe with a few adjustments to cooking time (we tend to like our meat much rarer than many American recipes suggest!).

Pork loin, roast potatoes, courgettes

Pork loin, roast potatoes, courgettes

We used our trusty meat thermometer & cooked the loin until it was 61°C inside; the end result was a bit more well-cooked than we intended but it was still tasty!

We served it with courgettes and roast new potatoes. I know white potatoes fall into the WHITE DEATH oh noes! category but we eat a load of them in this house. Incidentally, I was curiously looking up why white potatoes fall into the white death category while sweet potatoes/other tubers do not, and found a lot of stuff about glycoalkaloids, which I totally understand. What I don’t understand is that if potatoes developed glycoalkaloids to protect themselves from being dug up & eaten, why didn’t sweet potatoes/yams?

See, this is the sort of thing that really annoys me about paleo/primal eating principles – they use popular science / evopsych assertions on why we should or should not eat things, then fail to apply them consistently. See also why we apparently haven’t evolved to eat dairy but have apparently evolved (white Western people, anyhow) to eat coconuts. By all means use popsci / evopsych to justify what you eat but you have to be consistent, people.

Or maybe I’m just too skeptical for all this stuff.

Anyway, moving on…

Tasty salads from my work canteen

Back when I worked for the Daily Telegraph, we had a caterer called Artizian, and frankly the food wasn’t great. So when Artizian won the contract to cater at my current workplace, I was a bit skeptical (me? skeptical?)

BUT… I have been pleasantly surprised so far. I realise that eating pre-prepared salads where I don’t know how many net carbs/proteins/calories etc are in each dish is (once again) frowned upon in fitness circles, but I seriously couldn’t make salads this good at home.

Crayfish & lentil salad

Crayfish & lentil salad

This one was so good I ate it two days in a row. Crayfish, 2 types of lentils, green beans & tomatoes with a lemon vinaigrette dressing. OK so the dressing was probably made with vegetable oil, but this is me not giving a fuck.

Chicken, quinoa & pomegranate salad

Chicken, quinoa & pomegranate salad

Normally I don’t eat quinoa for various ethical reasons (that I don’t expect anyone else to adhere to) but I really enjoyed this. I did have to add quite a bit of salt, though.

Current favourite breakfast

Greek yogurt, protein powder, raspberries, almond butter

Greek yogurt, protein powder, raspberries, almond butter

I’ve quite often seen nut butter just blobbed onto other peoples’ dishes and thought it looked like a bizarre thing to do, but having finally tried it this week I’m a convert. My current favourite breakfast is 4 tbsp of Greek-style yogurt, 1 scoop of MyProtein natural vanilla whey, 2 tsp of almond butter and whatever fruit I have at home (raspberries are currently in season). I love it! Until the next time I get bored, anyhow.

Training this week

Just a brief round-up:

Tuesday: Pilates. I went to the after-work class, and it’s a good thing I did because I missed my usual Thursday lunchtime class thanks to a meeting. Stupid meetings.

Thursday: bench at BGWLC. I worked up to 5 x 5 narrow bench press @ 40kg, which was tough but good. Followed by tons of accessory & grip work.

Friday: conditioning.

Saturday: squats at BGWLC. I did exactly the same squats as I did on Monday – 6 @ 55kg, 6 @ 65kg, 6 @ 75kg. Then 5 x 5 dumbbell bench with 15kg dumbbells; RDLs; narrow push-ups; other accessory stuff.


2 thoughts on “Catch-up, and some food pictures

  1. G

    The US Department of Agriculture used to recommend that pork be cooked to 160F, but recently they’ve revised that to 145F (~63C). Sadly most recipes follow the old guidelines. Americans are terrified of rare pork– not that 145F is rare, either!

    And I didn’t know you weren’t supposed to eat potato skins? I always eat them (cooked, of course). I don’t understand Paleo either; if I was poking around looking for things to eat, a tuber like potatoes would be excellent to find. They don’t avoid other nightshades either, like tomatoes, right? Oh well, safe to say I just don’t get it. And actually populations who are lactose tolerant evolved that (since the domestication of animals) just so they could eat dairy– it’s one of our more recent adaptations. Okaaay time to stop ranting….

    1. lozette Post author

      At 61C our pork loin was cooked all the way through – if we’d cooked it as per the recipe it would have been incinerated 😉

      I had no idea about potato skins either. I always thought you were meant to eat them for the fibre. Maybe that advice was LAST week though 😉

      I don’t get a lot of paleo/primal justification for eating stuff. Sure, some of it is plausible – but then it seems to be applied on a food-by-food basis with little consistency. And I’d love to say that people can eat what they want, I don’t care etc; but then the same respect doesn’t seem to come the other way (cf. paleo/fitness types calling foods they don’t eat “crap”, “death food”, “if I’m a health nut then you must be a death nut” etc.) If you want your food choices respected, it swings both ways, guys!!

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