Quick Gainz: Day 2
Yeah yeah, I didn’t make a post for day one, but it was only this morning that my good friend and flatmate suggested the idea.
I recently discovered that I’m a little under my usual weight and after a goofy conversation with the aforementioned friend, decided it would be a fun challenge to see how much weight I could gain in a week. I know any of you fitness and/or nutrition folk out there may be inclined to scoff at this for any number of reasons, but I’m having fun. Lay off me :P
My plan is simple. Do a bit of high resistance training and eat a lot. How much is a lot? Well, it’s hard to say. I think 5,000 cal/day is probably doable, but I may find it hard to fit that much food in my body. We’ll see. One essential component to my fattening menu is boxed mac’n’cheese. It’s not the healthiest, sure, but it’s chock full o’ calories and I love it, and here we come to the point of this post.
I like to step outside the box (wink) when it comes to mac’n’cheese so the high-cal challenge is just another reason to get creative. Today’s version includes the following:
1 box PC Deluxe White Cheddar
1/2 cup whole milk
1/4 cup salted butter
2 cloves garlic, minced
1 tsp ground thyme
1 dash black truffle oil
*note: when the cooked pasta is sitting in the colander, add butter and garlic to the hot pot. When the garlic is completely soft, stir in milk, thyme, truffle oil and cheese mix before adding the pasta
2 honey-garlic pork sausages, casing removed
1 tsp ground cayenne
1 handful spring mix
3 slices pickled beets
1 tbsp grapefruit-infused olive oil
1 tsp balsamic vinegar
1 small dollop mayonnaise
1 cup whole milk in wine glass
I would include a more thorough recipe, but I’m pretty sure between the ingredients and the photo you’d have no trouble figuring it out. It wasn’t the very best mac’n’cheese creation I’ve ever made, but easily ranked in the top five. Chef recommends.
Total calories: 2,000 ish (with more salad it should serve 3)