THE SAUNA ROOM : FBC 2023 Competitors and Supporters!

[El Presidente]

And the FOH 2023 Fat Bastid Competition is up and away! 

Here are our competitors and what a fine bunch of competitors you are! 

This is the thread to share your progress/diet/recipe/tips/failures/disasters/marital breakups.  

It is only 9 weeks people. Channel the inner pilates instructor within! 

If you took photos with pants and socks, pants and socks (same ones) must be in the final photo. You can wash them between now and then. 

 

The Rules 

Who Will lbe the first one out? 

 

 

Good Luck one and all! 

Give us progressive updates throughout but next formal check in (no photo required) is first weekend March. 

 

 

[El Presidente]

 

Just do the opposite to what Dr Nick prescribes  

 

 

[sageman]

I’ll kick off the recipe sharing with something simple. Sustaining a diet or healthy lifestyle for me is about making meals in bulk that you can come back to over and over and still feel satisfied. I also love this because it yields me three end products, and cost per large serving around $2 usd 
 

My easy version of chicken salad:

2 rotisserie chicken ($5 each at costco) shredded by hand 

6 or so celery stalks chopped

i omit onions on this diet, otherwise 1 red onion will do - finely chopped

—the above is all the work aside from pouring and stirring—-

half jar of primal kitchen avocado mayo

dijon mustard/red wine vinegar to your acid preference 

salt/pepper/paprika/onion powder to taste

*separate out half the shredded chicken and sub mayo for yogurt, and sub the seasonings for a curry powder for two different end products. 

recipe yields 3-4 quarts

I separate the wings and drumsticks out for a separate meal or two to eat with Buffalo or low sugar bbq sauce. I pull the skin that doesn’t get the nice char or isn’t seasoned and that becomes dog treats.

Add a condiment (Buffalo/teriyaki - but has a bit more sugar) or stir in muffuletta or saurkraut to mix it up  

I go for high fat but it can be tailored to a high protein diet by upping the mustard and lowering mayo

 

[Fuzz]

Good luck to all the other FBs! I'll just leave these pics here....

[Capn_Jackson]

Guess I have to stop getting pizza delivered when my wife is away for work. 😁

[HarveyBoulevard]

5 hours ago, Capn_Jackson said:

Guess I have to stop getting pizza delivered when my wife is away for work. 😁

...and stop getting a giant burrito on the way home as a pre-dinner warm up...

[El Presidente]

I love this one when I have to shed a kilo or two. 

 

SEAFOOD SAN CHOI BOW. 

I  sometimes use a combo. 

I sometimes just use Lobster

I sometimes just use fresh grilled prawns. 

My favourite is super fresh grilled mullet, skin on and crispy. 

 

 

 

I add a red diced chilli to the below. 

If you don't want Asian style then get some of this Kewpie No Sugar. 

 

 

2 tbs vege oil
1/4 tsp sesame oil
4 lettuce cups, whole, neat and trimmed
5 cm of ginger, julienned
2 cloves of garlic, julienned
2 spring onions, whites, finely sliced
1 carrot, julienned
1 handful of bean sprouts
250g raw prawns, peeled, deveined and chopped
250g firm white fish, cubed, we used Snapper
1 handful of spring onions, greens, finely sliced for serving

Sauce
2 tbs soy
2 tbs Shao xing wine
1 tbs oyster sauce
1 tsp hoisin sauce

In a hot fry pan, add your oils, garlic, ginger, and white spring onions. Fry off for a few minutes until golden and crispy. This will give the dish a rich, nutty flavour.

To that hot pan of crispy flavours add your fish and prawns and stir fry until half cooked. Add your carrot, bean sprouts and sauces and continue to cook for another 1 minute or so until the veg is just soft and the seafood is cooked through. Take off the heat.

Divide up the mixture amongst the 4 lettuce leaves and serve with some fresh greens of the spring onions. If you like you can serve with a little extra hoisin. Yum. Perfect way to start off an Asian banquet.

[westg]

54 minutes ago, El Presidente said:

I love this one when I have to shed a kilo or two. 

 

SEAFOOD SAN CHOI BOW. 

I  sometimes use a combo. 

I sometimes just use Lobster

I sometimes just use fresh grilled prawns. 

My favourite is super fresh grilled mullet, skin on and crispy. 

 

 

 

I add a red diced chilli to the below. 

If you don't want Asian style then get some of this Kewpie No Sugar. 

 

 

2 tbs vege oil
1/4 tsp sesame oil
4 lettuce cups, whole, neat and trimmed
5 cm of ginger, julienned
2 cloves of garlic, julienned
2 spring onions, whites, finely sliced
1 carrot, julienned
1 handful of bean sprouts
250g raw prawns, peeled, deveined and chopped
250g firm white fish, cubed, we used Snapper
1 handful of spring onions, greens, finely sliced for serving

Sauce
2 tbs soy
2 tbs Shao xing wine
1 tbs oyster sauce
1 tsp hoisin sauce

In a hot fry pan, add your oils, garlic, ginger, and white spring onions. Fry off for a few minutes until golden and crispy. This will give the dish a rich, nutty flavour.

To that hot pan of crispy flavours add your fish and prawns and stir fry until half cooked. Add your carrot, bean sprouts and sauces and continue to cook for another 1 minute or so until the veg is just soft and the seafood is cooked through. Take off the heat.

Divide up the mixture amongst the 4 lettuce leaves and serve with some fresh greens of the spring onions. If you like you can serve with a little extra hoisin. Yum. Perfect way to start off an Asian banquet.

Yum . I flew home last night. I am going to make this today . 

[Fuzz]

1 hour ago, El Presidente said:

If you don't want Asian style then get some of this Kewpie No Sugar. 

 

 

If you don't want Asian style.... use a Japanese mayonnaise?

[El Presidente]

35 minutes ago, Fuzz said:

If you don't want Asian style.... use a Japanese mayonnaise?

Ask any Japanese.....they are not Asian 😁

[Cigar-Therapy]

Good luck everyone!

[Kitchen]

I am going to attempt to go on a fruits and vegetables only diet on weekdays.  Perhaps add in tree nuts.  

Not sure how well this will work out.  I think my killer is cream in my coffee.  

[Capn_Jackson]

Here’s an easy recipe I love to make, and a very healthy one, depending on how much salt and honey you want to use. Now that I’ve typed it here, it seems like a long recipe, but it’s really pretty simple.

Roasted Pork Tenderloin and Veggies

• 2 pork tenderloins (1–1.5 pound)
• 1 pound of green beans, trimmed
• 1 1/2 pounds gold potatoes, cut into about 1-2 inch squared pieces
• 5 or 6 carrots, cut into thin sticks
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/2 red onion, chopped
• Salt and pepper to taste
• Honey, to your taste (I use about 2 tablespoons)
• 1 teaspoon paprika
• 1 pound of portobello mushrooms, cut in half

INSTRUCTIONS

Preheat oven to 450 degrees. Spray a big baking pan or rub with oil. Use a two-inch deep lasagna-type pan rather than a sheet pan, or the juices might drip in the oven.

Pat pork dry with paper towels and season with salt and pepper, to taste.

Arrange green beans crosswise in the center of the baking sheet, parallel to the long sides of the pan, leaving room on both sides for potatoes and carrots. Place potatoes face down in the pan, and top with carrots. Combine chopped onion and minced garlic in a bowl. Drizzle olive oil on the pan veggies, top with minced onion and garlic, and drizzle with the honey.

Lay tenderloins, side by side without touching, cross-wise on top of green beans. Season everything with the teaspoon of paprika, or more to taste. Optional: add a little bit of garlic powder on the pork only.

Roast until pork is nearly done. With 10 minutes remaining, add the mushrooms, sliced in half, over the veggies on either side.

When the pork is done, move the tenderloins to a carving board, tent with aluminum foil and let rest. Return the veggies to the oven, roasting until they are slightly tender and potatoes are cooked through, 5 to 10 minutes longer. Raise to 475 if the potatoes are being stubborn. Remove from oven. Slice the pork into about 1-inch thick medallions, and place back on top of the green beans, then serve.

Note: I’ve made this several times, and sometimes the veggies have been over-cooked, sometimes they’re perfect. Depends on the thickness of the pork and how long it takes it to cook to temp. Regardless, comes out delicious every time!

[Greenhorn2]

20 hours ago, Fuzz said:

Good luck to all the other FBs! I'll just leave these pics here....

Now that's a diet I can stick to!

[Fuzz]

59 minutes ago, Greenhorn2 said:

Now that's a diet I can stick to!

And it will be happy to stick to you as well!!

[El Presidente]

...so how is week two looking?  

Who is powering and who is teetering on throwing in the towel 

[jakebarnes]

Powering through. Diet has been decent. Workouts a bit sparser than hoped (but logged about 185 miles running/walking over past 30 days). But moderately good results so far.

[JohnS]

I'm the same weight. It's because my Dad happened to turn 80 this week and my family celebrated twice, once on the night and on the weekend at a Greek Restaurant in Sydney. Unfortunately, I don't believe there are any people out there in the world of a Greek origin that are actually vegetarians.

[Fuzz]

1 hour ago, El Presidente said:

...so how is week two looking?  

Who is powering and who is teetering on throwing in the towel 

I was considering throwing in the towel... because I needed a bigger one to get around my waist!

[MPhillips]

Slow but steady progress that was inhibited by me twisting my ankle about a week ago. 

[Lamboinee]

23 hours ago, JohnS said:

I don't believe there are any people out there in the world of a Greek origin that are actually vegetarians.

Apollonius of Tyana is said to have been a vegetarian as well as Plotinus, but I'm not for sure he was technically Greek. Vegetables could not save them 

[El Presidente]

This one is for Big Guns

My Skinny Negroni (Alcohol) recipe. 

1 Jigger Gin    (45ml)                            110 Cals. 

1 Jigger Pomegranate Juice  (45ml)      26  Cals 

1 Jigger (45ml) Jordan's Skinny Syrups, Blood Orange Margarita, Sugar Free Cocktail Mix, 8 Cals 

Orange twist  0 Cals 

Total: 144 Calories. 

Carbs 6.2 

Traditional Negroni with the above measures: 290 calories   22 carbs. 

 

Drop the alcohol and substitute with no alcohol gin. 

6 calories per Jigger (45ml). 

Drops the Calories to 26.  Carbs remain at 6.2. 

Want to drop the Carbs? Drop the Pomegranate or cut measure in half (25ml)  and add equal measure of soda. Drops to 3.1 carbs and 13 calories. 

 

 

 

 

[Fuzz]

No alcohol gin? Might as well just drink the soda water.

[BigGuns]

16 hours ago, El Presidente said:

This one is for Big Guns

My Skinny Negroni (Alcohol) recipe. 

1 Jigger Gin    (45ml)                            110 Cals. 

1 Jigger Pomegranate Juice  (45ml)      26  Cals 

1 Jigger (45ml) Jordan's Skinny Syrups, Blood Orange Margarita, Sugar Free Cocktail Mix, 8 Cals 

Orange twist  0 Cals 

Total: 144 Calories. 

Carbs 6.2 

Traditional Negroni with the above measures: 290 calories   22 carbs. 

 

Drop the alcohol and substitute with no alcohol gin. 

6 calories per Jigger (45ml). 

Drops the Calories to 26.  Carbs remain at 6.2. 

Want to drop the Carbs? Drop the Pomegranate or cut measure in half (25ml)  and add equal measure of soda. Drops to 3.1 carbs and 13 calories. 

 

 

 

 

Appreciated, Rob!  Going to play around with it this weekend.  As for the “no alcohol gin”, I have to agree with Fuzz. Hard pass…

[LordAnubis]

Oh are we all Muslim now? Asalamualaikum my brothers.