Complete rounds for 20 minutes of:
20 pulls on the rower
Score is total calories rowed. Record total number of calories, and number of rounds to notes.
The fall food challenge is coming. Details on and sign-up for the month-long commitment to food will be released next week. In the meantime, let’s talk food.
I’ve never been a huge fan of eating dinner leftovers for lunch. I know it works really well for some people and I admire those folks, really. Paleo cooks swear by it for the ease and efficiency – but I just can’t get into it. And Eric doesn’t help the cause because he likes leftovers about as much as he likes sweet potatoes.
What I do love is salad. The other day I took 20 minutes to search “Paleo Salads” in Google and look through the results. I came across this gem which is basically just the normal stuff that I eat with a cool dressing. But it’s delicious, and I love it.
Here’s the recipe: Paleo Balance Bowl.
This is how I prepped this salad for a week of eating:
- Cook four sweet potatoes in the oven (I subbed sweet potatoes for the butternut squash because I just wasn’t feeling the squash). I halved them, cooked them face down for 50 minutes at 400 degrees with a bit of coconut oil on the bottom of the parchment paper.
- Bought 3 avocados (half for each day) and two boxes of salad. I like that Organic Girl mixed salad that looks like someone went into your backyard and came back with a handful of foliage, but you can choose more mainstream salad too.
- Baked 4 chicken breasts after hammering them pretty thin (dry chicken breasts are about as bad as, actually, they’re the worst thing ever)
- Made the dressing and put it in a bowl in the fridge.
Super easy! Each morning I just have to grab ingredients from each tupperware of prepped food and throw it in a container to take to work. And it’s delicious.