issa
Member
Posts: 6
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Post by issa on Aug 28, 2005 17:44:59 GMT -8
Hi everyone, This will be my first time to the Ms. Fitness USA Nationals and I am SO excited! I was wondering if anyone has suggestions on food during the week we are at the Rio? I know they have refrigerators in the rooms, but no microwaves. Does everyone cook all their food at home then bring it and eat it cold? I hesitate to have to depend on the hotel for food (to expensive and Im wouldnt feel right bugging them w/orders of plan chicken breasts and egg white omelets). Any ideas would be great. thanks.
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Post by nnancypro on Aug 29, 2005 6:57:29 GMT -8
If you bring a hot plate and pack a small skillet with you, you can accomodate almost any of your needs. You can stop off at the local store when you get into town and pick up your eggs, chicken, steak, asparagus, or whatever it is you eat, and put it in the fridge, then cook it up in the skillet. You may also want to request a microwave. I have found that most hotels actaully have micrawaves and they give them to guest that request them.
I hope that helps. Good luck ;D
Nancy
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Post by lindalu on Aug 29, 2005 7:42:14 GMT -8
Hi Issa, Usually you can get a microwave sent up to your room. I usually bring a small George Foreman grill which works really well. If you bring some oatmeal in a ziplock you can use the coffee pot to cook the oats, works great! For Protein shakes you can bring a small handmixer as well. Also I pack Dena Weiners's Competition Patties Here is the recipe:
Dena Weiners Competition Patties
In a bowl mix together:1&1/2 pds of Lean ground turkey (99%fat free), celentro (Mexican parsley), 1 Cup Spinach or celery¼ Cup onions and garlic cut up, (cooked brown rice 1 ½ cups) and barbeque sauce to taste all mixed up together. Add a little pepper and make into small patties on a cooking sheet. Bake in the oven at 350 degrees for about 20 to 30 minutes. It is a great healthy snack and full of protein.
Good Luck!
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issa
Member
Posts: 6
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Post by issa on Aug 30, 2005 21:40:28 GMT -8
Great ideas, and a big thank you to LindaLu for the recipe.
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