On my last daily eats post, I asked if you would rather see a juice fast/cleanse or a day from Jillian Michael’s Making the Cut plan. Making the Cut was the clear winner and is a “30-day diet and fitness plan for the strongest, sexiest you!” It is a book I’ve had for quite some time and I’ve tried a recipe or two, but that was really the extent of it. I thought it would be fun to revisit the book!

The premise is that you take a quiz (At dinner you prefer to eat: a. chicken, b. no preference – choice varies daily, c. heavier, fatty foods – pastas, steak, potatoes) and then you use the answers to determine your “metabolic type.” I am a balanced oxidizer, and so the suggested macro nutrient ratio is 40% carbohydrates, 30% protein and 30% fat. I would definitely agree that my body does best on a similar way of eating. I’m not, however, really a fan of the “fake” foods she recommends such as low carb yogurt, I Can’t Believe It’s Not Butter and fat-free dairy products.

It is a pretty strict plan and is for those who are moderately fit and don’t need to lose more than 20 pounds. A few of the rules: no alcohol, stick to your BMR (Basal Metabolic Rate) caloric amount (mine was at 1400), no skipping meals, no processed foods, write everything down in a food journal, etc.

There are of course, also workouts included – lots of strength training and interval cardio work.

Daily Eats: 6.13.12 – Making the Cut by Jillian Michaels

Coffee: coffee + a mix of 1/2 & 1/2 + coconut creamer

Breakfast: 2 scrambled eggs + 1 serving kashi go lean + almond milk

This was a great breakfast and something I need to have more often – it was filling, full of protein and quick! 

Workout: 45 minutes spin

Lunch: artichoke, fennel & tomato salad + a chicken breast (x2 on the salad – I was still hungry)

This lunch was great and the salad was delicious, I’ll definitely be making it again. It would be perfect to take to work. 

Snack: 1 slice sprouted bread + 1 Tbsp peanut butter

This is a filling and satisfying snack! Must add to the rotation. 

Dinner: brisket + garlic green beans + (more) artichoke salad

Brisket was not technically one of the dinners listed for my oxidizer type, but beef is permitted so I figured it was ok. 

And…a few pieces of chocolate for dessert. Definitely not Jillian approved but definitely necessary.

Thoughts on the Day: The meals were filling, but it did kind of feel like something was missing. My macro nutrient ratio was a little off – 49% fat, 28% carbohydrate and 23% protein. I certainly wouldn’t be able to last 30 days on a plan this strict, especially because I went way over the calorie limit that she suggested but I think it is definitely the way to look your best quick – lots of lean protein, smart carbs and nothing processed.

Stir-frys are always a great choice for simple and healthy meals that come together in minutes.

In fact, usually the rice takes longer to make than the stir-fry itself. If you are short on time, consider trying frozen brown rice or instant brown rice. (You can also make your own brown rice in large batches and then freeze for later use).

Then gather up all of the vegetables you have, along with some protein and have a flavorful dinner on the table in minutes!

(Beef & Basil Stir-Fry from Mark Bittman’s How to Cook Everything)

Stir-Fry Tips and Steps: 

1. Prepare rice, grain or pasta if using
2. Prepare all ingredients (slice, chop, etc) so they are all ready to go
3. Heat pan and oil in pan (you can flavor oil with garlic and ginger)
4. Add ingredients by length of cooking time, adding ingredients that take longest first*
5. Add sauce (can be as simple as a splash of soy, fish sauce, lime juice, sesame oil, etc.)
6. Serve immediately

*If your stir-fry includes meat or seafood, consider cooking the meat, removing from pan and then cooking the vegetables so you don’t over cook your meat

Stir-Fry Recipes to Try:

Shrimp & Snow Pea Stir-Fry 

Sauteed Baby Squash with Basil & Feta

Chicken & Leek Stir-Fry

Spicy Asparagus-Tempeh Stir-Fry

Brown Rise Stir-Fry with Kimchi, Pork & Tofu

Grace Young’s Best Stir-Fry Tips