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!).
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.
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.
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
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.
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.