Day 18 = Great day :)

OMG it was cold this morning! Coldest Brisbane morning in 4 years, thank god I didn't have to get up for work lol.  When I finally did get up I heated up some frittata and a left over burger for breakfast with a jasmine green tea. 

Pretty productive day off today, washing done, car washed, out to The Meat-ing place for some nitrate free bacon and salmon fillets, then Charlies fruit market and training followed by a quick trip to Aldi to stock up on sparkling mineral water (FYI Mount Franklin 1.25L on special this week for $1.49). 

Re-Sup!

For lunch I grilled up a salmon fillet that I had seasoned with some salt and pepper and the juice of half a lemon, With this I made a salad of mixed salad greens, grape tomatoes halved, diced red capsicum, kalamata olives, diced mushroom and avo dressed with lemon juice.

Today's WOD was 3-2-2-1-1-1 of power cleans, unfortunately only got the 3 and 2 done before we ran out of time, but got 35-37.5kg, the finisher was tabata burpees, Yay BURPEES!!!!  For dinner tonight I made a chicken salad inspired by the Fast Paleo's Sunny Californian Salad.

Berry nice chicken salad: Serves 1

1 organic skinless chicken breast

Handful of baby spinach leaves

4 Strawberries sliced into quaters
Small handful of blueberries
1 slice of nitrate free bacon
1 tablespoon of balsamic vinegar
1 tablespoon of basil infused olive oil
1 teaspoon of coconut oil
 10 pistachio nuts

Using a meat malat, rolling pin or the palm of your hand bash the chicken breast to an even thickness (also good for stress relief lol).  Melt coconut oil in griddle pan and grill bacon and chicken.  Place spinach and half the berries in a bowl.  Once bacon and chicken is cooked slice and place on top of the spinach.  Top with the remaining berries. Put the oil and balsamic into a jar or air-tight container and shake well.  If you like you could also add a teaspoon of dijon mustard and pour over the top. Finally sprinkle the nuts evenly over the salad (you can't see them in my picture because I forgot to add them until I'd already started eating lol, knew I'd forgotten something)

After dinner I made a double batch of the Cacao Coconut Rough slice.  Even though I accidently only added 1/2 the coconut, it still tastes great!

Cacao Coconut Rough....

http://www.vegiehead.com/desserts.html

Makes 8 squares

-1/2 cup raw almonds
-3/4 cup coconut oil, melted
-1 tbsp coconut butter OR 1 tbsp almond butter
-1 cup shredded coconut
-1 1/2 bananas
-1/4 cup raw cacao powder

-Line a small, rectangle baking tray with baking paper
-In a high powered blender or food processor, blend the almonds until they become a fine meal
-Add the melted coconut oil, coconut or almond butter, shredded coconut and bananas
-Blend until smooth, then press 3/4 mixture down into the tray
-With the remaining mixture, add the cacao and stir well
-Pour on top, and freeze for 15 minutes
-Cut into squares and freeze until ready to serve.

That's it for today, more new recipes to come tomorrow :)