Mango, Blackberry, & Cilantro Salad

Ingredients: 

  • 1 mango, cut up
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh cilantro
  • 2-3 cups baby spinach
  • 1/4 cup purple cabbage

Method:
Toss all the ingredients together in a bowl and serve. Easy breezy!

I served this on a warm sunny day with some grilled chicken… it was AWESOME! I don’t really like salad dressing (and this salad definitely doesn’t need it with the juicy fruits on top!) but, if you would like, this would be good with a light vinaigrette or just olive oil.

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Friday Food Log

Breakfast:
2 eggs
2 cups kale
1 slice bacon

Lunch:
4oz bbq chicken breast
1/2 of the salad above. (SO GOOD!!)

Snack:
Handful of Triscuits

Dinner:
4oz bbq chicken breast
1 cup mushroom risotto
1 glass red wine

2 walks with Jeff and the dogs. Lots of house cleaning. Laying around drinking tea.

Pretty in Purple Slaw


Ingredients:

  • 1/2 a large head of purple cabbage
  • 1/4 onion
  • 1 stalk celery
  • 1 green onion
  • 2 large carrots
  • 2 tbsp mayo
  • 1 tbsp vinegar
  • 1 tsp stevia (or whatever sweetener you like)
  • 1/2 a lemon, juice

Method:
Put the veggies in the food processor. Dump it all in a large bowl, add condiments. Mix. Serve. Makes about 8 servings. So easy, so good 🙂

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Food/Lifting Log Dec 21

Breakfast:
2 eggs,
1 slice home made whole wheat sourdough
1 cup of coffee with splash of cream

Lunch:
Leftovers – pasta with veggies and chicken.
The bowl of purple coleslaw above

Pre-Lifting:
Oatmeal raisin scone

3’s Deadlifts & Back work

Deadlift:

Didn’t wear my belt today… just felt like training without it for some extra work on keeping my back and belly tight without it.

Warm Up: (Double overhand)
70k x 5
80k x 5

Work:
90k x 3 (Double overhand)
100k x 3 (switch grip)
110k x 3 (switch grip)

AMRAP @ 90k
15 reps. (Might have gotten 1 or 2 more but my phone fell out of my pocket and was dangling by my eat buds…)

Snatch Grip Deadlifts
3x AMRAP @ 60k off of 6″ blocks >2min rest between sets:
8 reps
10 reps
12 reps

Clearly, I need to work on my form. It’s silly I get more as I get more fatigued…

Pendlay Rows
3x AMRAP @ 40k >2min rest between sets:
15 reps
15 reps
15 reps

So hard to keep these from going wild.

Conditioning:
30 minutes hiking with Jeff and Roki. Also doing 15 minute row later tonight.

Post-Lifting:
2 scoops whey.

Dinner:
1 bowl pulled pork
1 baked potato
1 bowl purple slaw

Pico De Gallo Recipe

I usually make this pico de gallo every few days, store in the fridge and add to EVERYTHING I eat. Egg tacos, chicken, beef, fish, rice, quinoa, salads seriously… EVERYTHING. I love it and it’s a major staple in my house. Now that I’m watching calories, I love it even more because it’s a giant flavor boost to simple dishes, is low in calories and high in vitamins. Lots of bang for your buck! Enjoy!

Ingredients

  • 2 medium sized tomatoes, chopped
  • 1/2 of a medium onion, chopped
  • 1 tbsp diced red bell peppers
  • 1 tbsp diced green bell peppers
  • 1 tbsp diced garlic
  • 2 tbsp chopped green onions
  • 1/4 cup chopped cilantro
  • squish of lime

Method
Chop it up & Mix it up man! Easy as pie.

Week 1 Day 1 – 10 week cut

Training Log

Running – 1 mile:
Today is Day 1 of my fat cut. I’m excited! So excited in fact that I went out on a run this morning with my dog… Just for fun! WOAH! (if you don’t know, I typically loath running and will find any excuse NOT to do it… so this kinda a big deal). I tracked the run when I got back and it was exactly 1 mile – which is kinda exciting. I might do this run as a regular thing and see how I can progress on it over the next 10 weeks.

1 mile run review: Not that hard. Didn’t take that long. Dog loved it. Will run again 😉

Then…
3/4 mile Ruck – 6 bricks in my backpack. Harder than expected! Gonna be a little sore in the traps from this I think. Might need to get a better backpack so I can support the weight on my hips rather than my back.

Food Log 7/21/13

Total Calories – 1700 calories
Total Protein – 190g

Gold Star

Breakfast: 
2 egg tacos – 375 Calories

  • 2 eggs
  • 2 egg whites
  • 2 corn tortillas
  • 1 tsp olive oil
  • 3 tbsp pico de gallo (see recipe above)

Turns out the corn tortillas I bought at the grocery store have 50 more calories per serving than the ones I usually get. So, this was a little higher in calories than expected. I made it up in my other meals.

Snack: 
1 apricot – 25 calories

Lunch:

Screen Shot 2013-07-21 at 1.27.43 PM Chicken, Quinoa Salad & Cottage Cheese – 500 calories

  • 150g chicken breast (boiled in adobo spices)
  • 150g quinoa salad
    • 100g cooked quinoa
    • 25g chick peas
    • 25g veggies – cucumbers, bell peppers, tomatoes
    • salt & pepper
  • 100g Cottage cheese
  • 1 tbsp pico de gallo

Snack:
6oz Greek Yogurt & 1/2 cup Blueberries – 150 Calories

Dinner:
Same as lunch: Chicken, Quinoa Salad & Cottage Cheese – 500 calories

Snack:
6oz Greek Yogurt & 1/2 cup Blueberries – 150 Calories

Grilled Bacon Wrapped Apple Skewers

I made these for appetizers at our Christmas Dinner this year and they were A_M_A_Z_I_N_G!!! So I thought I should post them on here.
Also, I just started a 2 month STRICT Paleo Challenge, so hopefully that will encourage me to post more often than I have been 🙂

Ingredients

  • 4 large apples
  • 1 pound of bacon

Method

Cut the apples into large chunks and cut the bacon in half (so they aren’t so long). Wrap each chunk with a piece of bacon. Push it onto a skewer. You can probably fit 6 pieces onto a skewer. Do this for all the apples and bacon. Once you’re finished, throw them onto a hot BBQ grill (or under the broiler if you don’t have a grill) and cook them until the bacon has browned completely.

Serve as appetizers and watch your guests mouths’ drop!

Lazy Lana’s Peel & Eat Shrimp

Ingredients

  • 1# fresh shrimp
  • 1 cup water for steaming
  • handfull of fresh basil, chopped
  • 1 lemon, squeezed into the water
  • Salt
  • 2 cloves garlic, chopped

Method

Put all the ingredients into a medium sized pot. Bring to a boil and wait until the shrimp turn pink (this mean’s they’re finished). Strain and serve with melted butter or cocktail sauce (Perhaps try this recipe!). BOOYA!

Serves a 2-4 normal people, or 1 powerlifter.

…If you haven’t noticed, my recipes are pretty fucking simple lately. I have no time for cooking anymore, but a girl’s gotta eat 😉

Clams Casino

Ingredients

  • 1 dozen clams – med or large (not little necks)
  • 6 slices of thick bacon, chopped
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • fresh thyme (optional)

Method

Rince, brush, and steam the clams in water as you usually would. While they are steaming, in a caste iron skillet, saute all the other ingredients until the bacon is cooked through and the onions have browned.

When the clams are finished (you’ll know because the shells will have opened). Take them out of the pot to cool. Once cooled, take the clams out of the shells and place on a cutting board. Break the shells apart, setting one half aside for later and throwing the other away. Chop up the clams and mix in with the bacon mixture. Cook for a couple minutes. When the mixture looks good and ready, start filling the halved shells with it and space evenly on a cookie sheet. Place the sheet under the broiler for about 5-10 minutes or until the tops are thoroughly browned.

Serve as appetizers… or scarf them down alone in your kitchen and never tell anyone about it.

**If you are lazy (like me) you can skip the whole “Chopping the clams” part of this — Just scoop the bacon mixture on top of the halved clam, and broil. This method is still yummy, but it has it’s draw backs.

  1. The clams casinos end up a bit more “clamy”, since the clams keep their juices in them more).
  2. They also end up much more messy when you try to eat them. Everything falls off when you take the clam out of the shell.
  3. They are hard to handle in your mouth if the clams are big…CHEWY.

I would really only recommend this option if you are REALLY lazy — It is too messy for appetizers and you might choke if you’re scarfing them down alone in your kitchen never telling anyone about it.

Pate with Pickles & Pears

Yes, beef liver pate’ is an acquired taste and not everyone likes it, but I do! So if you do, or if you just feel like trying it here’s how I make mine 🙂

Ingredients:

  • 1lb beef liver
  • 1/2 stick of butter or bacon fat
  • 1/2 onion, chopped
  • 3 cloves garlic, pressed
  • Fresh rosemary.
  • Salt & pepper to taste.

Method:
Saute all the ingredients until the liver is cooked through. Throw it in a food processor and blend until smooth. If it’s too thick, add more fat.

Serve with sliced apples, pears, and baby gherkins!