Used well, a freezer can be a cook’s best friend, as useful as your oven and cooktop. Learn all the tricks and tips you need to know about freezing almost anything with part one of this easy guide.
Freezing is a great way to preserve food for a long period of time, and that’s all thanks to some simple science. As the temperature of the food drops below freezing point, the water in its cells turns into ice crystals. The optimum temperature for freezing most foods is between -15°C and -18°C, because this is the temperature at which food-poisoning bacteria stops growing. In other words, freezing doesn’t kill bacteria but stops it from growing rapidly and prevents food poisoning.
You can turn your freezer into a mini pantry by freezing raw foods, such as meats, vegies, and cakes and muffins. Freezing homemade meals is also a great way of making sure you have delicious, nutritious food on hand whenever you need it.
In this comprehensive guide you’ll find out how to make the most of your freezer, plus a handy cut-and-keep chart. By mastering the art of organising your freezer, you’ll save time and money, and minimise wastage of good, fresh food.
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Breakfast: Scrambled Eggs
Post-Training: Protein Shake
Lunch: Lamb Cutlets, Basmati Rice with Broccoli & Cauliflower
Afternoon Snack: Peanuts & Protein Shake
Dinner: Salmon & Salad
Bed Time: Protein Shake
Last week’s nutrition didn’t go according to plan so I’m eating the same again this week until Wednesday. As we’re not going to be home for four days we’re being flexible with our nutrition and training within reason of course. Thankfully Daniel’s parents are both very health conscience so we don’t need to worry about what to eat whilst we’re staying there. They even have their own chickens so I’ll be eating the freshest of fresh eggs for my breakfast, it doesn’t get any better than that ladies. And Lindy, well there’s no need to worry about nutrition there either so it’s all good. We’re not having to be to flexible which is great, after all this is our lifestyle and we shouldn’t have to sacrifice just because we’re travelling. But to be on the safe side we’ve also packed protein bars for just in case, I’d rather have them and not need them than get caught out without them.
I’ve also pulled out my results for the 93 Food Sensativity Panel. I’m going to remove those foods listed as a very strong positive to see if that also help. Then once I get back I’ll get organised and prepare for my six week detox program designed by my naturopath. But first things first, I’ll book myself in for a colon irrigation. This will actually help and maybe, just maybe I’ll finally get to the bottom of my skin, stomach and bowel health issues. Reading everyone else’s blogs who have been suffering similar if not the same health issues is what has prompted and reminded me to do something about it. So ladies, thank you.
Last but certainly not least I finally got around to uploading information in my Media & Gallery. It’s far from finished but at least it’s a start. 
Lia xxx
“Never leave that ’till tomorrow which you can do today.”
~ Benjamin Franklin
This Thursday we’re flying into the Sunshine Coast. Daniel’s parents live there and we haven’t seen them in a year. I guess you could say I have mixed emotions about it, of course I’m looking forward to seeing them as I love them both dearly but at the same time it’ll remind me of what I don’t have anymore. It’s kind of a bitter sweet.
Then Friday it’s up early so I can train at the gym with Lindy. I’ll be doing my thing and she’ll be doing her thing but it’ll be great to watch and learn in between my sets. After all, she’s still my #1 role model. Then afterwards we’re heading back to her place for the night to catch up on work, we have so much going on this year to organise and to say we’re excited is by far a complete understatement. Daniel’s spending his day fishing with his Dad (weather permitting of course) and will get dropped off later that afternoon. We’re staying the night because we’re all getting up early and heading down to a fitness class in Brisbane. Once we’re adequately exercised we’re heading straight to Phuk Deli. It used to be our favourite vietnamese restaurant when we lived there for a Chicken Vietnamese Salad. Here’s hoping it’s still as good as I remember it, fingers crossed. From there we’ll leave everyone behind and head over to Snug Harbour. Daniel’s half brother is getting married and it’s why we’re up there in the first place. We haven’t seen his biological father and siblings for so long now I can’t even remember how long it’s been. Mick, Lee-anne, Shannon, Daniel & Mel are all great people and to have them as our extended family is also a blessing.
I’ll have my camera with me so rest assured they’ll be a whole lot of photos to follow this four day trip. Anyway it’s time to iron my uniform and pack the car ready for work.
“Every Figure Athlete takes a different approach to fruits and vegetables. Some eat them plain, some steam them, and others add them to dishes. While many hardcore Figure Athletes steer clear of fruits and higher-sugar vegetables, others include them in their diet during certain points in their training program, on cheat days, or even year-round.
Whatever your relation to fruits and vegetables, making the most of in-season produce will bring your grocery costs down and increase the nutrient value of your meals.
You typically know when a fruit or vegetable comes into season, because that’s when the price drops. Apples are least expensive in autumn, and watermelon is cheapest in the summer.
Not only is in-season produce less expensive, it’s also fresher, likely was grown locally, and usually tastes better. Finally, by varying your intake by season, you’ll ensure that you’re getting a wider variety of vitamins, minerals and antioxidants in your food.
In-season fruits and vegetables are good for you in a variety of ways.
Below is a general seasonal guide. Produce availability does depend, in part, on where you live.” ~ by Marie Spano, MS, RD, FISSN, CSCS
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For something a little different I’m just going to empty out my head of all it’s thoughts and just post randomly today. So here goes nothing.
First and foremost I wanted to say I’m so sorry about your loss Jadey. My deepest condolences to you and your family. Please know that I am thinking of you at this difficult time.
So what’s going on for the rest of the year for me, well that’s a very good question. Lots actually. I’m still working towards my health and fitness goal and my second surgery will be thrown in there somewhere. I’ll also be tackling my training with a different perspective now that my goals have changed some what. It’s kind of back to the drawing board but I dont’ mind, it’s still all very exciting for me none the less. Daniel’s made a suggestion that’s tweaked my interest but he needs to investigate further before we sit down and write an entirely new resistance training program.
I’ll also have the time now to follow through with my detox and get to the bottom of some health issues so that’ll be good also. Charlotte posted something I found very interesting today but I’m not going to steal her thunder, check it out for yourselves instead.
On another note when I was checking out news.com.au on my iPhone last night I stumbled across an interesting article titled Uncomfortable Food Truths. A couple of paragraphs into it much to my surprise I came across a name that I recognised, Jacqui Louder. She’s my sports psychologist and has been quoted a couple of times in it so I thought I’d share it with you, emotional eating has effected many of us at one stage or another along our personal health and fitness journeys.
Well what do you know I’ve just received an email from the Ashley Centre. I’ve picked Wednesday 29th April 2009 to go back in for my second surgery, at least this time around it’s only for two areas and I’ll also know exactly what I’m getting myself into. A job worth doing is a job well done I say.
Okay I probably should wrap up this post. I’m heading over to do some work on LindyOlsen.com. I’m going to be entering all of the natural federation competition dates into the calender to help us keep track of everything and everyone. With all the competitors over there we’re going to need it by the looks of it. Every one’s been busy posting in the forum and of course we’re all there to support one another more importantly because that’s what it’s all about right.
