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Snag's New 'USPlabs Asteroid Armageddon Assault'

Little bit of randomness.. I'm on a kick right now where I'm consuming an Isopure Protein+Carbs RTD (40g isolate, 25g maltodextrin, 260 cals) along with either a bagel (plain, no butter of course) or 5 unsalted rice cakes (both @ 200 cals and 40g carbs). I'm not a fan of maltodextrin, but I picked up a case of these Isopure drinks on the cheap, and it just seems perfect for postWO nutrition timing -- really the only use I have for it.
Now, this comes 30min following my training, as I high-dose those BCAA/EAA's surrounding my training (pre/intra/post), and as most of you know I like to take advantage of the postWO increased bloodflow/delivery of those aminos before I divert bloodflow to the gut for digestion. So far, I'm liking it pretty well; with my other 6 meals of the day being strategically structured, I'm leaning out quite well, while bodyweight is still hovering in that 200lb range.
 
I'm a little late getting these up, but happy Cinco de Mayo anyway.. :party:

Mexican Potato Omelet
Start May 5 off right with this tasty breakfast. Frozen hash browns are perfect – just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

Serves: 2
Preparation time: 25 minutes

Ingredients
2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 4-1/2-ounce can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper Jack or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro or parsley

Preparation
1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

3. Set a rack about 4 inches from the heat source; preheat the broiler.

4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1-1/2 to 2-1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Nutrition Facts
Per serving:
342 calories
24 g fat (9 g sat, 7 g mono)
453 mg cholesterol
11 g carbohydrate
21 g protein
2 g fiber
753 mg sodium
359 potassium
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Shrimp Enchiladas Verde
Shrimp with spicy tomatillo and cilantro sauce – a common combination in coastal Mexican cuisine – make colorful, tasty enchiladas. Precooked shrimp help get this dish on your table in a hurry.

Serves: 8
Preparation time: 45 minutes

Ingredients
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Preparation
1. Preheat oven to 425o F. Coat a 9”x13” glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2-1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts
Per serving:
320 calories
9 g fat (4 g sat, 1 g mono)
136 mg cholesterol
37 g carbohydrate
26 g protein
7 g fiber
538 mg sodium
421 mg potassium

Nutrition Bonus: fiber (28% Daily Value), vitamin C (25% DV), calcium (20% DV), iron (20% DV)
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Poblano & Skirt Steak Fajitas
Fajitas of grilled steak, scallions, peppers and guacamole are a fun way to spice up a dinner party. They’re tasty as leftovers, too! Skirt steak is commonly used for fajitas and tacos; it's a flavorful, fairly chewy cut of meat, so it's best sliced very thin or chopped.

Poblano peppers are either fiery or relatively mild; you have to taste them to find out. Ancho chile peppers, popular in Mexico for their mild, sweet-and-spicy flavor, are dried poblano peppers. Ground ancho chile pepper can be found in the specialty food or spice section of large supermarkets, or substitute ground chili powder plus a pinch of cayenne.

Serves: 6 (2 tortillas, 2 ounces steak)
Preparation time: 1 hour

Ingredients
2 ripe avocados, peeled and pitted
1/2 cup chopped fresh cilantro
3 tablespoons lime juice, divided, plus lime wedges for garnish
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers
3 teaspoons extra-virgin olive oil, divided
1 teaspoon ground ancho chile
1/2 teaspoon ground cumin
1 to 1-1/4 pounds skirt steak, trimmed of fat
Hot sauce for serving
12 6-inch corn tortillas, warmed

Preparation
1. Preheat grill to high.

2. Mash avocados in a medium bowl with a fork. Stir in cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.

3. Brush scallions and poblanos with 2 teaspoons oil. Combine ancho chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl. Rub both sides of steak with the remaining 1 teaspoon oil and the spice mixture.

4. Oil the grill rack. Grill the poblanos, turning often, until wilted and charred, 8 to12 minutes. Transfer to a medium bowl and cover with a plate to trap the heat. Grill the scallions, turning frequently, until softened and lightly charred, 2 to 4 minutes. Grill the steak 2 to 3 minutes per side for medium-rare. Transfer the steak to a cutting board, tent with foil and let rest.

5. Meanwhile, slice the scallions into 1-inch pieces and transfer to a serving dish. Peel as much skin as possible from the peppers, discard the stems and seeds and slice into 1/2-inch-wide strips; transfer to the serving dish. Add the remaining 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.

6. Slice the steak very thinly, then chop into small pieces. Serve the steak and vegetables with the mashed avocado, lime wedges, hot sauce and tortillas.

Nutrition Facts
Per serving:
403 calories
21 g fat (5 g sat, 12 g mono)
39 mg cholesterol
35 g carbohydrate
23 g protein
9 g fiber
368 mg sodium
826 mg potassium

Nutrition Bonus: vitamin C (120% Daily Value), zinc (40% DV), potassium (24% DV), folate (23% DV), iron (20% DV)
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Mango-Radish Salsa
Sweet, tart and crunchy, this salsa is perfect alongside battered fish, grilled steak or chicken. If you’re short on time, prepare the salsa through Step 1, cover and refrigerate for up to one day. Stir in the radishes just before serving and enjoy!

Serves: 8
Preparation time: 20 minutes

Ingredients
3 cups diced mango (about 2 large)
1/4 cup chopped cilantro
1 tablespoon lime juice
Pinch of salt
1 cup diced radishes (about 1 bunch)

Preparation
1. Toss mangoes, cilantro, lime juice and salt in a bowl.

2. Stir in radishes just before serving.

Nutrition Facts
Per serving:
43 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
11 g carbohydrate
0 g protein
1 g fiber
25 mg sodium
135 mg potassium

Nutrition Bonus: vitamin C (35% Daily Value)
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Mock Ceviche
Traditionally, ceviche is raw fish that’s "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia, then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy dinner. Serve with warm corn tortillas. To make ahead, cover and refrigerate for up to two hours.

Serves: 4
Preparation time: 40 minutes

Ingredients
1 pound tilapia fillets, cut into 2-inch pieces
1-2 jalapeño peppers, minced
1/2 cup lime juice
1/2 cup chopped fresh cilantro, divided
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large green bell pepper, halved crosswise and thinly sliced
1 large tomato, chopped
1/2 cup very thinly sliced white onion
1/4 cup quartered green olives
1 avocado, chopped

Preparation
1. Place tilapia in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.

2. Meanwhile, place jalapeños to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt. Transfer the tilapia to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the tilapia breaks apart.) Cover and chill for at least 20 minutes.

3. Sprinkle with the remaining cilantro and avocado just before serving.

Nutrition Facts
Per serving:
236 calories
11 g fat (2 g sat, 7 g mono)
57 mg cholesterol
13 g carbohydrate
25 g protein
5 g fiber
378 mg sodium
831 mg potassium

Nutrition Bonus: vitamin C (80% Daily Value), potassium (24% DV), folate (22% DV), vitamin A (15% DV)
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And lastly, not my cup of tea here, but.. what's Cinco de Mayo without a lil tequila.. :p
Salty Chihuahua
This thirst-quenching cocktail was said to be created by a bartender from Chihuahua, Mexico, in the 1940s.

Serves: 4
Preparation time: 10 minutes

Ingredients
Coarse salt (optional)
4 ounces tequila, divided
2 ounces orange-flavored liqueur, such as Cointreau, divided
3 cups grapefruit juice, divided
4 grapefruit slices for garnish

Preparation
1. Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each glass with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.

Nutrition Facts (pffffffftt!) :D
Per cocktail:
188 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
23 g carbohydrate
1 g protein
0 g fiber
3 mg sodium
303 mg potassium

Nutrition Bonus: vitamin C (120% Daily Value), vitamin A (15% DV)
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Muchas Gracias Senor Snagito!! Tasty stuff right there.
 
:thanks: Thanks fellas, glad you enjoyed. Can't take credit for creating those, but I can put it together! A sports show Chef, dig it.. only I'm not Bobby Flay or anything, I'm not that quick! I've just got some hi-end taste buds and enjoy my foods.. :006:
 
snagency said:
:thanks: Thanks fellas, glad you enjoyed. Can't take credit for creating those, but I can put it together! A sports show Chef, dig it.. only I'm not Bobby Flay or anything, I'm not that quick! I've just got some hi-end taste buds and enjoy my foods.. :006:
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And he's modest, folks! Snag, you're a beast of a Chef!
Chef Snag-O-Beast. :D
 
I just repped {Fe} in another thread I got you covered Snag....
 
Well hell, all this culinary talk, might as well post a real-life pic of my last meal..couple of my carrots got a lil crispy, I was trying to cook too many things at one time (was making the wife her lunch as well, she eats different stuff).. :o
Hi-carb day: 80g carbs at both breakfast & postWO, here's meal #3 of 6 this day..
1/2 cup brown rice
2.5 cups brocolli stir-fry
1 whole egg, 7 whites
1 piece Ezekiel
1/2 TBS EVOO (yes that's extra virgin olive oil JKP!!) :D

Next up: 8oz lean beef + 8oz sweet potato w/ side of broccoli.. :food:
 

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In for food pic :cool:

o and for the next meal I am CRAVING a sweet potato...probably gonna eat a ton when I get home next week :)
 
My kind of shovel food right there Snageflay!
 
I really need to find an excuse to head out to Indiana for that meal you promised me, Snag. ;) :D :lol:
 
bolt10 said:
for the next meal I am CRAVING a sweet potato...probably gonna eat a ton when I get home next week :)
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Dig it..sweet potato be da shizzle.. :wiggle:
AZMIDLYF said:
My kind of shovel food right there Snageflay!
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Nice one brother.. :D


Day #36
..and as for that workout today.. :684:
Had planned to take today off, but rain was in the forecast and I figured baseball would be out for tonight, so wth..ran with the next day in the Freak workout..holy wow man.
Deadlifts 4x10; standing BB military 3x10 ss w/ 3x12 standing calf raises; then followed w/ 3x8-4-4 (in drop set fashion) BB military; finished with rotating 2 sets of seated pulley rows in 6-12-25 rep scheme (dropping weight) along with lying tri extension (same format)..

:bigeyes2:
This workout was ridiculous enough on it's own merit; but after yesterday's massacre (which is why I wanted a day off today), it was simply ludicrous. I struggled, but pushed myself thru. Pump was off the chain, sweat was profuse, and I am crushed right now. Nice day to eat some carbs..gonna recover the rest of the night, and take tomorrow off for a much needed break.
All that said tho -- I really feel like a slab of iron right now.. (no, not you Lungz!) :D
 
shaddow said:
I really need to find an excuse to head out to Indiana for that meal you promised me, Snag. ;) :D :lol:
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Invite stands my friend. :wave2:

EDIT: I'd be embarrassed tho to serve you something like that last pic..tasted great, but I can't have charred-looking stuff on the plate for friends!! :lol:
 
snagency said:
Invite stands my friend. :wave2:

EDIT: I'd be embarrassed tho to serve you something like that last pic..tasted great, but I can't have charred-looking stuff on the plate for friends!! :lol:
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You should see what my cooking looks like! :lol:

I would very happily eat that meal! :D
 
DreamWeaver said:
I second that!! I'd watch a show like that... on the local sports network, great idea!!
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snagency said:
:thanks: Thanks fellas, glad you enjoyed. Can't take credit for creating those, but I can put it together! A sports show Chef, dig it.. only I'm not Bobby Flay or anything, I'm not that quick! I've just got some hi-end taste buds and enjoy my foods.. :006:
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Dude, you have the voice too! I remember you from that ReCreate video - deep gravelly John Wayne mofo!

At half time you could bring on The Solid Gold Dancers!

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Joy!
 
snagency said:
:thanks: Thanks fellas, glad you enjoyed. Can't take credit for creating those, but I can put it together! A sports show Chef, dig it.. only I'm not Bobby Flay or anything, I'm not that quick! I've just got some hi-end taste buds and enjoy my foods.. :006:
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you'll be the vince mcmahon of cooking show announcers!

"....hello ladies and gentlemen, and welcome to Snagomania; the toughest, most brutal display of cooking you have ever witnessed!"

I'm smelling PPV in the offing...:biglaugh:
 
Sheesh Heywood, now I gotta follow that post up with just a plain Jane offering.. :sad:

Last solid meal of the day today..very simple, but this was just a really nice combination..I get to splurge a little and have some ketchup on the burger! (I don't eat ketchup very often..)
I'm carb satiated now..about 350g worth when it's all said & done after my last shake. :D

8oz 96% lean beef
1/4 cup 10-Grain hot cereal
4oz salad w/ tomatoes
 

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In after food pic again :D

O and I love ketchup...probably a little too much tho :o

I like how every time I take a break from studying(to eat) you have a new food pic today..you can't make me hungry while I am eating! Even though I am tired of the food I must get rid of here :sigh:
 
snagency said:
Damn, I don't know how you consistently do that dude! :lol: :box:
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Idk either..I just smell the food and come running...

PS I also have ninja training :)
 
Have some meat with that mustard Snag!
 
Thats funny bubba...my wife hates mustard. I put it with my tuna and she goes postal..
 
snagency said:
Shoot, that was light on the mustard bro -- had to taste the ketchup y'know! :006:
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You have gotten me back into the mustard now... it's pretty low on calories and adds flavor, another thing I use for flavor when I have to limit my salt is balsamic vinegar...
 
DreamWeaver said:
You have gotten me back into the mustard now... it's pretty low on calories and adds flavor, another thing I use for flavor when I have to limit my salt is balsamic vinegar...
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Love me some balsamic! :thumbsup: As you know, balsamic & olive oil is what I roll with for salad dressing too, and I eat a salad every day.

I do enjoy Marzetti's Honery Mustard dressing every once in awhile tho.. :nervous:
 
snagency said:
Love me some balsamic! :thumbsup: As you know, balsamic & olive oil is what I roll with for salad dressing too, and I eat a salad every day.

I do enjoy Marzetti's Honery Mustard dressing every once in awhile tho.. :nervous:
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Here's another thing I'll do.. I add a tad of Montreal Steak Spice to my balsamic olive oil mixture.
 
Day #37 OFF DAY

Bringing back Prime today, time to make my move..will run product X for 1 more week.
Couple shifts in stategies will unfold over the next few days, I'll try to detail as I go along, time is becoming scarce for me, but I want to start focusing more on product reviews as I finish this log out (no worries, the end is not imminent.. ;))

On a side note (and one of the reasons my time is dwindling): along with all this crazy activity going on, I auditioned last month for a part in a horror movie that will be called 2012: The Devil's Apocalypse, and I got the part.. I play this military dude named SGT. Briggs, just a small part, I get bit by a vampire relatively early in the movie, die and become an undead one.. it's just a low-budget B-movie, but my name will be in the credits and it gives me a building block for other gigs -- cuz everyone wants you to have experience these days. Rehearsal is May 23, and shooting begins June 1st. My role should only take 2 days to film, so it's not too time consuming, but something else to cram on my plate right now..

Hollywood Snag, eh fellas? HAHAAA.. :cool2:
 
One last recipe for this log..never made this, but it looked pretty interesting.

Szechuan Braised Meatballs
PREP TIME 35 minutes
COOK TIME 35 minutes
LEVEL Easy
SERVES 6
We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.

Ingredients:
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided [I'll still use olive oil here]
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)

Preparation:
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).

Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.

Nutritional Information:
Per serving
Calories 295 kcal
Carbohydrates 17 g
Dietary Fiber 4 g
Fat 13 g
Saturated Fat 3 g
Protein 28 g
Potassium 310 mg
Sodium 760 mg
Cholesterol 64 mg

Nutritional Bonus:
Per serving
Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv).
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snagency said:
Day #37 OFF DAY

Bringing back Prime today, time to make my move..will run product X for 1 more week.
Couple shifts in stategies will unfold over the next few days, I'll try to detail as I go along, time is becoming scarce for me, but I want to start focusing more on product reviews as I finish this log out (no worries, the end is not imminent.. ;))

On a side note (and one of the reasons my time is dwindling): along with all this crazy activity going on, I auditioned last month for a part in a horror movie that will be called 2012: The Devil's Apocalypse, and I got the part.. I play this military dude named SGT. Briggs, just a small part, I get bit by a vampire relatively early in the movie, die and become an undead one.. it's just a low-budget B-movie, but my name will be in the credits and it gives me a building block for other gigs -- cuz everyone wants you to have experience these days. Rehearsal is May 23, and shooting begins June 1st. My role should only take 2 days to film, so it's not too time consuming, but something else to cram on my plate right now..

Hollywood Snag, eh fellas? HAHAAA.. :cool2:
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What!! had no idea you were an actor...

I'm back on Prime starting Sunday. Can't wait...
 
Dang Snag all up in the movies! Ha nice :cool:
 
snagency said:
Day #37 OFF DAY

Bringing back Prime today, time to make my move..will run product X for 1 more week.
Couple shifts in stategies will unfold over the next few days, I'll try to detail as I go along, time is becoming scarce for me, but I want to start focusing more on product reviews as I finish this log out (no worries, the end is not imminent.. ;))

On a side note (and one of the reasons my time is dwindling): along with all this crazy activity going on, I auditioned last month for a part in a horror movie that will be called 2012: The Devil's Apocalypse, and I got the part.. I play this military dude named SGT. Briggs, just a small part, I get bit by a vampire relatively early in the movie, die and become an undead one.. it's just a low-budget B-movie, but my name will be in the credits and it gives me a building block for other gigs -- cuz everyone wants you to have experience these days. Rehearsal is May 23, and shooting begins June 1st. My role should only take 2 days to film, so it's not too time consuming, but something else to cram on my plate right now..

Hollywood Snag, eh fellas? HAHAAA.. :cool2:
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Snagglewood! Sweet gig!
 
Way to go Snagzenegger!! Get that foot in the door bubba.
 
Just don't get mixed up in the weirdness of the back culture, if I see you change your name from Snag to Snaggletologist, I'm allowed three negs.
 
VolcomX311 said:
Just don't get mixed up in the weirdness of the back culture, if I see you change your name from Snag to Snaggletologist, I'm allowed three negs.
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LOL :D
 
So what's your screen name gonna be? If you're havin' trouble deciding I have a few suggestions courtesy of Mystery Science Theater 3000 and the good people at youtube:

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My favorites are Big McLargehuge and Bolt Vanderhuge :icon_lol:

Congrats on the part, that's great!
 
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