For lunch I revived one of the dishes from week one: cabbage, tuna and sesame oil. It is pretty simple but very satisfying. I combined half of a small head of cabbage, a can of wild caught (high omega 3) tuna fish and a generous drizzle of sesame oil in a lunch bowl and tossed everything around to coat. I ate about half of the bowl at lunch time and finished the rest for an afternoon snack.
Dinner tonight was courtesy of the Pioneer Woman. If you aren't familiar with her blog, I recommend you check it out. Most of her recipes are very un-Paleo (cinnamon rolls...mmmmmm cinnamon rolls) but the lovely wife spotted this one and it fit the bill perfectly. We made two changes to the recipe:
- Instead of serving it with a side of mashed potatoes, we added cauliflower right to the mix.
- We seared everything as called for, but then used a slow cooker to cook the roast while we were at work.
I decided to do a light workout this evening and I ran an easy 5 miles just to get the blood flowing. Tomorrow I'll rise with the sun and hit the gym for my first Crossfit workout this week.
Food Journal:
Breakfast: Ham steak
2 eggs over medium
Blueberries
AM Snack: Orange
Lunch: Cabbage w/ Tuna Fish and Sesame Oil
Dinner: Beef roast with Carrots, Onions and Cauliflower
Orange
Sleep:
8 hours
Word to the Wise:
Whenever you are eating blueberries and you picked through all of the delicious ones with nice firm skin, stop there. Do not decide to chance it with one of the old wrinkly ones. It will leave you with a mushy sad taste in your mouth. You may even need to wipe your tongue off with a paper towel. Just saying...
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