Day 8

Today's mood = grinning idiot lol!

Alarm went off at 5:05am, didn't have to meet the guys for a workout till 5:45, but that allowed enough time to hit snooze at least twice, have I mentioned I'm not a morning person haha. This morning's WOD was a 20min amrap of 5 single arm kb snatches (each arm) 12kg for me, 10 hand release push ups and 15 weighted sit ups with 12kg kb. Managed 9 rounds, not a bad start to the day.

Headed to elixir on the way home for 2 poached eggs, 1/2 an avo and some mushies + 2 black coffees. Ran into some of the roar crew and the 19th fittest woman in the world, Kara Gordon, no biggie ;) Loved hearing all the stories from their time at the games, can't wait till next year! The excitement of going to watch is what will get me to work every day for the next year!

Day off today, time to catch up on all the exciting stuff like washing, ironing etc.. Fun ;) Mid morning snacks consisted of carrot sticks with home made almond butter, a couple of slices of roast turkey and about 6 strawberries.

Lunch was a recipe by James: apple, beetroot, carrot, coriander and ginger salad and I added a grilled chicken breast, seriously yum!

Serves 2-3
1 raw beetroot peeled and chopped
1 green apple chopped and seeds removed
1/2 red onion chopped
1 large purple carrot washed and roughly chopped
About a 1-2cm piece of ginger peeled and chopped finely or grated
Handful of coriander
Juice of 1/2 a lemon

Place all ingredients except for the lemon juice in a food processor and process for around 5-10 seconds until everything is chopped and combined. Place a large scoop of the salad mix in a bowel. Season a chicken breast with salt and pepper and cook in a fry pan or grill pan with melted coconut oil. Once chicken is cooked through, slice into pieces and arrange on top of the salad. Squeeze the lemon juice over the top and dig in!

The sarvo's WOD was 3-3-3-3-3-3-3 of split jerks, perfect day to christen my new I love jerks shirt I got on holiday's :) Did 20-32.5kg, technique needs work, but feeling more confident getting under the bar these days. Depending on work, will hopefully be able to get to some of the Olympic lifting coaching sessions at Roar. Post workout meal was some roast turkey and sweet potato. 

For dinner I cooked up some stuffed capsicums (one for dinner and one for breaky tomorrow) with some sweet potato fries roasted in basil infused olive oil. Just cut the top off the capsicum and remove the core and seeds. I used some of the left over mince mix from the shepherds pie the other day (drain off excess liquid) and 2/3 fill the capsicum. Crack an egg over the top of the mince and place in the oven for about 1/2 hour or so at 180 degrees (until the egg is cooked, but the yoke is still a bit runny) season the fries with some sea salt and plate up!

I saw a recipe on Fast Paleo yesterday for peach pie bites that I wanted to make, but because peaches aren't in season and all the packaged ones have added sugar or preservatives, I decided to take the basic idea and put my own spin on it :) I'm calling them Apple Bombs.

Apple Bombs:
2 pink lady apples peeled, chopped and de-seeded
Juice of 1/2 lemon
200g pitted dates
200g almonds
1/4tsp vanilla essence
3/4tsp cinnamon
1 cup shredded coconut
splash of coconut water

Place apple, dates, lemon juice and coconut water in a food processor and mix until is a slightly lumpy paste (add a little more coconut water if required to get a good consistency). Place into a bowl and put the almonds in the food processor and process, I let them stay a little chunky for added crunch. Place the almonds in the bowl with the apple and date "paste" and mix in the coconut. Using your hands form the mixture into balls and place on a tray. Put them in the fridge to firm up then once firm, place in an airtight container in the fridge. Not sure how long they will keep for, but my guess is they will all be gone in a few days anyway lol.

Night all! :)