A Day in the Life of… warts and all. I’ll go into meticulous detail assuming you have the same knowledge of food and cooking as I did 2-20 years ago. Here are Part I (breakfast) and Part II (lunch) of A Day in the Life of…

Dinner

See Lunch. I try to sit down for dinner no later than 7pm. I usually eat dinner between 530pm-6pm when I’m going to work early and may return home early. On Saturdays and Sundays I prefer to have dinner around 5pm.

MEAT

Seriously, I grill up either chicken, pork, hamburgers or steak. I may grill up some sausage from time to time. The one thing that’s different is that I’ll eat seafood. I either broil or grill salmon, or fry up some scallops. Usually when I cook seafood, I’ll cook enough to eat for the next evening, as well. I don’t like eating seafood at lunch, it stinks up the plastic bowls. I eat seafood about 2 times a week for dinner. I have the goal to making that 3-4 times.

On occasion, I’ll marinate my meat with a BBQ sauce and maybe have some sauce on the side, too. At the grocery chain store I buy the bulk of my food there are literally dozens of BBQ sauces. There is only one brand that has sugar instead of High Fructose Corn Syrup. Same thing with ketcup. Many different kinds of ketchup, only a couple of brands with sugar instead of HFCS. These 2 items, BBQ sauce and ketchup, are practically the only remaining packaged/processed foods that remain on my menu.

I know full well that they have sugar, and that to excess they’ll spike my blood sugar and insulin. Since I usually only have BBQ sauce and ketchup in the evening, and in particular it’s the evening when I want to avoid spiking blood sugar and insulin, I try to have just no more than a squirt or two.

I want to go into starting my slumber with a full belly of nutritious food so that during the 12 hours between eating:

-I don’t have elevated levels of blood sugar and insulin

-I burn as much fat as possible

-Autophagy occurs

I’ll stop there and encourage you to note as always that these concepts are from the Prof’s work. If I have a workout the next morning, I want to hit it right. Excessive eating from the previous evening won’t put me in the state I want to be in for that morning’s workout. I want to heighten my insulin sensitivity after draining my glycogen stores after a good weight workout. There’s a lot of other positive adaptations, but I’ll post on that another time, or refer you to where you may piece together the diet and its relation to working out.

SALAD

See Lunch.

If I didn’t have a salad at lunch, I’ll nearly always have it for dinner. If I had a salad at lunch, I probably only have it 50% of the time at dinner, and will then usually eat a lot more meat.

While I’m preparing dinner, I prepare what I’m going to bring for lunch the next day, e.g., meat and salad. This is key. I’m tired from work and want to just focus on the here and now regarding dinner. It’s a struggle to make that extra effort to cook for the next day’s lunch. However, when go to bed in the evening, and lunch is already ready and waiting for me in the fridge for when I wake up the next morning, I go to bed with much less stress. Yeah, what an exciting life! But it’s the little things like this that keep me on track.  

This entry was posted on Monday, July 5th, 2010 at 2:27 pm and is filed under Daily Routine, EF-De Vany reference, Food ideas, Normal Carb Diet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.