Day 2 Nutrition Challenge

Breakfast: Protein shake with 1 serving protein powder, 1 serving amazing greens, 2 egg whites

Snack: 2 small peppers 1 lettuce leaf and 5 small pieces of salami (1 serving) (made a small lettuce wrap)

Snack: 1 hard boiled egg.

Lunch: Homemade chicken salad: Recipe = 2 cans of chicken in broth no additives, 3/4's can of sliced olives. 4 celery stalks, 1/3 red pepper, 7 mushrooms, 4 green onion stalks, 1/2 - 3/4 cup of mayo, 1 tbsp of mustard, salt, pepper, cayenne pepper.  This lasts me approx 4 days. I make 3 decent sized lettuce wraps for lunch.

Snack: 3 peppers 3 2in pieces of celery with 1.5 tbsp of sunflower seed butter, 1 serving of salami and 1 hard boiled egg (I ate this snack between 5pm - 8pm)

Dinner: Gyu-Kaku Japanese BBQ
Salad, steamed broccoli...spicy pork, and some other beef cuts. Some of the meat is marinated in a sweeter teriyaki type sauce so I didn't have has much veggies as I normally would. Had a bite of ice cream after as well :-/

Day 1 RXD Nutrition Challenge

It's Monday and I'm attempting to stay positive given I've allowed myself to drop past the top 60 in SoCal, but one more WOD! Theme song of the week - Comeback Kid by Sleigh Bells!

Breakfast:
2.5 cups of coffee probably 1/4 cup of heavy cream all together and some liquid stevia.
Protein shake which consisted of 14oz almond milk, 4 egg whites, 1/2 serving of protein powder, amazing greens & 1/2 tbsp of sunflower seed butter

Snack:
Couple of small peppers

Lunch:
Ground turkey in taco seasonings with zucchini, mushrooms & cauliflower.
Snack:
3 small peppers, 3 2in pieces of celery with 1-1.5 tbs of sunflower seed butter,
1 small piece of beef jerky, small handful of pistachios.

WOD: 5 RFT
300m Row
20 games style hand release push ups feet on 45lb plate
15 dumbbell squat cleans 30lbs (started with 35 but was going to take me forever)
26:35
Dinner: Carl's JR gucamole bacon burger lettuce wrapped. Not the greatest was late so I needed something!

Recipe of the week!

Breakfast for the week!

Chicken Sausage and Egg Casserole.

5 Fresh and Easy chicken sausage links apple and cinnamon (No additives 120 calories, 2.5g fat, 4 carbs & 19g protein)

5 organic cagefree eggs

10 egg whites

6 green onion stalks

8oz pkg mushrooms

3tbsp coconut oil

Preheat oven to 350

In a large pan ground sausage links with 2tbsp of coconut oil when brown add chopped green onion sauté for 2-3 minutes then add chopped mushrooms for 1-2 minutes.  In a bowl whisk eggs together until nice and fluffy add salt and pepper to your tastes.

In a 9x13 pan coat with 1 tbsp of coconut oil add ground sausage, onions and mushrooms spread evenly on bottom of pan then pour eggs on top.

Cook for approx 35-40 mins. This lasts me 5 days exactly. Daily nutritional facts break down is 16.5grams fat, 35grams of protein and less then 10grams of carbs. As you notice I don’t care about the calorie intake. I’m primarily only concerned with how much protein, fat and carbs. This same recipe could last the average male 3-4 days and women 5-7 days.

"Take care of your body. It's the only place you have to live."

Jim Rohn

Recipe and Quote of the Day!

Egg Muffins!!

Ingredients:

• 50/50 mix of omega 3 eggs and Trader Joe's Cage Free 100% Liquid Egg Whites
• Onions
• Broccoli
• Peppers (green or red)
• Coconut oil
• Non-stick muffin pan or a traditional size muffin pan with cupcake papers.

Process:

1. Preheat oven to 400 degrees.
2. Saute the vegetables in a frying pan over medium heat with the coconut oil. Besides tasting great, coconut oil has many health benefits (and is also a fat-burning catalyst, because it is a medium chain fatty acid. Here is a great article explaining the health benefits of coconut oil!)
3. Cut off the sauteing process about half-way through cooking. The veggies will finish in the oven.
4. Divide vegetables evenly between your muffin tins.
5. Mix the eggs and the egg whites in a bowl, and pour into the tins. Only fill the tins ¾ of the way to the top – they will rise a little.
6. Stir the vegetable and egg mixture briefly to disperse the vegetables evenly in the tins.
7. Bake the egg muffins in the oven for approximately 20 minutes. Your cooking time may vary depending on the tin, the oven. Adjust accordingly.
8. Once muffins have cooled, store in your refrigerator for a healthy breakfast meal / anytime snack! They typically keep for about a week.

Quote of the Day!

"The highest reward for a person's toil is not what they get for it, but what they become by it." 

John Ruskin

Day 3 of Nutrition Challenge

Breakfast:

Coffee with heavy cream and stevia

Lunch:

Grilled chicken salad with avocado and balsamic vinegarette

WOD:
15 min amrap
25 box jumps 24'
20 kb swings 44lb
15 toes 2 bar
10 burpees
4 rounds
then
10 min EMOM
3 handstand push ups on 35lb plates
3 chest 2 bar pullups

Dinner:
Slater's 50/50
burger with bacon, avocado and cheese lettuce wrapped
Mirror Pond beer 22oz

Day 2 of Nutrition Challenge

It was an early morning for me but worth it :-) Got up to workout with a friend at 630 am...followed it with a nap when I got back of course hahaha..

Had one cup of coffee this AM. I ran out of heavy cream so I didn't have much choice in the matter.

Breakfast:
1 egg
2 egg whites
1 chicken sausage
1 scoop of amazing greens super food mixed in 6 oz of almond milk. ( I kinda forgot to buy some veggies at the store last night so at least this way I'm getting my servings in!)

WOD:

Strength Set:
Front Squats 5x5x5x5x5

7 Rounds for time
4 Barbell burpee deadlifts 100lbs
3 barbell burpee power cleans 100lbs
2 barbell burpee squat cleans100lbs
1 barbell burpee squat clean & jerk 100lb

Dinner:
some chips and salsa (oops)
el pastor taco
carne asada taco

Recipe and Quote of the Day!

Who doesn't love bacon!!! It seriously is one of the best things ever and it can go with almost any other food to make it ever BETTER!!! :-)  I found this recipe on Paleo lifestyle

Bacon Wrapped Asparagus With a Cilantro Mayo Dressing!

Ingredients

• 30 asparagus stalks, hard base removed;
• 10 slices bacon;
• 1/2 cup paleo mayonnaise;
• 2 tbsp + 1 tsp lime juice;
• 1 tbsp + 2 tsp fresh cilantro leaves, finely chopped;
• 1/4 cup lard or other cooking fat, melted;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 450 F.
2. Wrap each bacon slice around a bundle made with 3 asparagus stalks and secure with toothpicks if needed.
3. Place on a rimmed baking sheet and season to taste with sea salt and freshly ground black pepper.
4. Place in the oven to cook for about 20 minutes.
5. In the mean time, prepare the mayonnaise by combining the cilantro and lime juice with the mayonnaise and seasoning to taste with salt and pepper.
6. Remove the bacon wrapped asparagus from the oven and serve with the flavored mayonnaise.

Quote of the Day!

"Today is the most unusual day, because we have never lived it before; we will never live it again; it is the only day we have."  

- William Arthur Ward