The answer to “what do you eat?” and a couple bonus recipes. Enjoy!
Monday’s Food as Fuel:
Breakfast: Spinach salad with 6 oz canned wild salmon, a Granny Smith apple, 1/2 cup fresh cranberries, 1/4 cup chopped walnuts and pecans, and olive oil & lemon juice dressing.
Lunch: Two hardboiled eggs and a can of kippered herring.
Dinner: Mexican Chicken and Cauliflower Soup
Mexican Chicken and Cauliflower Soup
1 medium onion, diced
1 pasilla, diced
1 jalipeno, seeded & minced
2 cloves garlic
2 Tbs cumin
2 cans chicken broth
1 chicken breast, cooked and diced
1 cup fresh cauliflower, grated (try it — it’s like rice!)
1 can diced green chilis
1/3 cup black olives, sliced
1/2 cup heavy cream
shredded cheddar cheese for topping
Saute onion, pasilla, jalipeno, and garlic in butter for several minutes, until onions turn yellow. Add cumin and saute 1 minute more. Add broth, chicken, cauliflower, green chilis, and olives. Simmer about 15 minutes. Add cream and stir until hot but not boiling. Serve topped with cheddar. Serves 3.
Monday’s Workout: 300 air squats, 100 pushups, and 150 situps for time (21 minutes even). Tougher than it sounds!
Tuesday’s Food as Fuel
Exactly the same as Monday, except for lunch, which consisted of a quick Primal Egg and Bacon Salad
Primal Egg and Bacon Salad
2 hardboiled eggs, chopped
2 strips bacon, crumbled
3 green olives, chopped
1 tsp yellow mustard
1 Tbs plain, full-fat yogurt
Combine ingredients and serve. Serves 1.
Tuesday’s Workout: 5x rotation of heavy lunges, deadlifts, pull-ups, and renegade rows
Totals for both days, once I added in a few tablespoons of coconut milk consumed with peppermint tea and a couple tablespoons of almond butter for dessert, came in around 2,060 calories, 65g carbs, 135g fat, and 110g protein. Perfect.