Hey everyone, I just wanted to take a minute and put up a sample day of my revised Insanity diet. As a reminder, I am eating two meals per day within six hours of each other and shooting for a total of 2400 calories, or 1200 calories per meal. In addition I am aiming for 65% of calories from fat, 30% from protein and only 5% from carbs. I was concerned that the low carbs (my daily goal is 30g but some days I go as high as 50g) would leave me short on energy with the level of activity of Insanity, but so far that has not been the case. I have been very energetic and most importantly of all, full!
On that note, I’ll leave you all with some pictures of what I ate yesterday. My favorite part (beyond being delicious) is that they are very easy to make. These meals can also be adjusted to the Insanity diet plan, just consider that as presented below they are each about 1200 calories, so adjust the portion according to your needs. In addition, the Insanity diet calls for significantly less fat and more carbohydrates, so adjust your other three meals as necessary to compensate.
Meal # 1, 2:00 PM #
Some veggie filled scrambled eggs, served with avocado and coffee.
Ingredients: 4 whole eggs, .5 cup of chopped onion, 1 cup of baby spinach, 1 cup of chopped broccoli, 1 avocado, 1 tbsp coconut oil, 1 tbsp unsalted butter, freshly brewed coffee.
The onions, spinach and broccoli are sautéed in coconut oil before adding the eggs along with the butter and seasonings of choice (sea salt for me). Meanwhile, remove the skin from the avocado and slice it as desired. Plate it all and serve with coffee. Simple, right?
Meal # 2, 8:00 PM #
Salmon with bacon-y roasted vegetables.
Ingredients: 6.33 oz of salmon, 3 oz of bacon, .75 cup of broccoli, .75 cups of cauliflower, 2 tbsp olive oil, 1 tablespoon coconut oil, juice of 1 small lime.
This one requires a bit more cook-time but the same (if not less) prep-time.
Pull the salmon out of the fridge in advance to let it cool to room temperature. Preheat the oven to 400 degrees fahrenheit. Clean and cut broccoli and cauliflower to desired size and then use a mixing bowl to coat the veggies in olive oil and seasonings of your choice (again, just sea salt). Cut the bacon into bits and mix in with the veggies. Spread the mix out over a baking sheet lined with foil. Put it the oven for about 35 minutes flipping the vegetables two or three times during cooking.
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While the veggies are in the oven, season the salmon as desired (did you guess? sea salt). With about 10 minutes remaining on the veggies, heat a pan with the coconut oil over medium heat on the stovetop. Cook the salmon skin-side up for four or 5 minutes (until the flesh just starts to turn golden brown) and flip it over. Cook with the skin side down for an additional 3-4 minutes until the fish is done to your liking. Put it all together on your plate and squeeze some fresh lime juice over the top. For dessert I added a square of dark chocolate (74% cocoa).
And that’s it! If you have any questions or just want to tell me how delicious (or disgusting) my food looks, I would love to hear from you in the comments below. And keep an eye out for my week 3 journal, quite possibly in the next couple of hours.
Until next time!
