My TEAMSKIP YouTube channel is finally up and running. It took quite a bit of time to get everything right with the lighting, and sound, getting the correct equipment, and working out the kinks. The first video is my poke bowl recipe for my skipload meals. I have another video going live next week.
Skipload Meals
I have been using poke bowls for the bulk of my skipload meals for this current contest prep phase. Usually, I do skiploads that are a lot heavier on carbs and fats, but I’ve been eating cleaner over the last year, and when I transitioned into this prep, I kept the skiploads healthier. I figured I would transition to heavier skipload meals, but it has been working so well, and I’ve been feeling so good, that I just kept with the same approach.
I was ordering my poke bowls from a local poke company restaurant, but realized that I was spending a lot of money on 4 or 5 poke bowls every Sunday. It didn’t help that I was having them delivered via Uber Eats because the restaurant is over 30 minutes away. Every Sunday was costing me just over $200, so I started to look into whether I could make them at home a lot cheaper. Not only was I able to make them for over 50% less, but the ingredients that I am using are actually higher quality than what the restaurant was using.
I use all organic ingredients from Whole Foods, but I get the sushi-grade salmon and sushi-grade ahi tuna from Wildfork. The meat is expensive, but it’s still considerably less than if I order them from the restaurant.
Poke Bowl Ingredients
The Poke Bowl Recipe looks like this:
500g of cooked jasmine rice (Seeds of Change brand)
½ c papaya
½ c pineapple
½ c cucumber
¼ c pickled onions
1/2 c hijiki seaweed
30g crushed macadamia nuts
40g avocado
100g sushi-grade salmon
100g sushi-grade ahi tuna
Ponzu sauce and soy sauce mixed 50/50 (about 1/4c)
Nothing is cooked other than the rice.
I simply combine all ingredients in a large glass bowl, mix it up, and go to town on it.
Macros
The macros for one bowl are:
175g carbs
50g protein
45g fat
I usually eat 4 or 5 bowls on a skipload day depending on my level of depletion for the week.
The attached video explains and demonstrates the recipe and combining the ingredients.
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