What did you eat today?

[Catrin]

Yesterday:

B: eggs scrambled with baby greens, 1 slice fresh side
1 hour hard solo workout that featured deadlifts and dragging a heavy sled for 600 meters, followed by a protein shake
L: Bora Bora Fireballs, mashed cauliflower, baby greens
S: almonds, small banana
D: grass-fed burger, bone broth with patty pan squash and other veggies, 2 squares dark chocolate

I've never had Patty Pan squash before - I had heard it was like Zucchini - which I dislike - and I've been missing out all of these years. I really enjoyed it!

[Crankin]

I'll have to try that squash.
I woke up at 3:09 AM with a hurting stomach. Went downstairs and ate half a cup of Greek yogurt, which cured it, but, I couldn't go back to sleep. 4:50 came and I got up for boot camp. Surprisingly, I felt pretty good, as she did more cardio today and none of those f*n sliders.
B: egg white omelette with cheddar and salsa, 2 chicken apple sausage links, blueberries and fresh peach, coffee
L: left over salad Nicoise, an apple
S: nuts and cranberries
D: glass of red wine, and whole wheat cous cous with chick peas, carrots, tomatoes, cilantro, various spices. I'm full

[Catrin]

Yesterday:

B: patty pan squash/cabbage/pork frittata, 1 slice fresh side, coffee
1 hour hard "warrior cardio" workout that featured a full tabata of kettlebell swings and 3 500-meter sprints on the rower (in under 2:25) followed by a protein shake
L: bone broth with patty pan squash, last of the unfrozen Bora Bora Fireballs, a few almonds
D: more patty pan squash/cabbage/pork frittata and then went grocery shopping, banana for a late snack

The frittata was an experiment and while it was good, I doubt I will make it again. I miss not having greens in it, I like the combination of spinach/cabbage better.

[Crankin]

Finally rested today.
B: plain non fat Greek yogurt with blueberries, walnuts, and a peach, slice of whole wheat spelt bread with almond butter, coffee
L: left over salad Nicoise, left over gazpacho
S: 2 pita crackers and hummus
D: My cousin (well, the actual relationship is my mom's sister married her dad's brother), a friend from my childhood, came over for dinner. We had some appetizers, Machengo with pita rounds, red pepper slices, hummus. I made salmon, grilled with red pepper/almond sauce, roasted broccoli, red quinoa, and a salad. One glass of rose wine.
She brought a TJs lemon pie. I had a small piece. It was not worth it.

[Crankin]

B: omelette with cheddar, avocado, salsa, 2 chicken sausages, blueberries with plain non fat Greek yogurt
L: left over chick peas/veggies/whole wheat cous cous, an apple
went on a 20 mile ride
S: slice of some Spanish cheese we picked up at the cheese shop on our ride, half a beer
D: went to a farm to table dinner at a restaurant. I had fresh mozarella, tomato, basil salad with vinegar/oil, grilled mahi-mahi, sauteed eggplant, new potatoes, and a peach tart. The dinner also had wine pairings, so 2.5 glasses of wine. Ugh.

[Catrin]

Today:

B: eggs scrambled with spinach, 2 slices fresh side, coffee
60 minute Funday group training that featured many, many, many kettlebell swings and cleans, as well as a series of heavy deadlifts mixed with plyo-lunges...AND a protein shake to follow.
L: romaine lettuce/roasted chicken wraps with avocado, tomato, and a small amount of blue cheese. Banana for dessert
D: A divine braised brisket with a 100% cocoa/coffee grounds rub - I've been wanting to try this but have been afraid of cooking with ground coffee! It was quite yummy however, and of course there were other spices as well as coconut milk. Almond-Coconut green beans, and a small amount of fruit with a couple small squares of 85% dark chocolate for dessert. While there are brisket leftovers for a couple of meals, the NEXT time I make this I am going to use a larger piece of meat!

If you are curious about the recipe go here & scroll down to the "Crockpot Brisket with Coffee/Cumin and Cocoa Rub". I don't currently HAVE a crockpot and I don't miss it because I have a much larger enameled cast-iron dutch oven in which I braise anything that will fit in it. It is pretty darn big so that isn't much of a limitation. I find my recipes seem to turn out much better with oven-braising rather than crock-pot cooking anyway. It works for me. I used the full rub recipe though my brisket was a bit under 3 pounds rather than the 4 lbs called for in the recipe. It might be time to figure out just how big a brisket I can fit in that pan so I've LOTS of leftovers I am also wondering how well this rub might go with a large pastured pork shoulder roast waiting for me in the freezer...

[Crankin]

B: breakfast sandwich on spelt bread: one egg, 2 slices uncured bacon, cheddar. coffee, blueberries.
Went on a 51 mile ride with about 3,000 ft. of climbing. Lunch during ride was almond butter and peach jam on a whole wheat bagel. This is the best/most satisfying on ride lunch I've come up with. During the ride, I had 2 bottles of Accelerade Light and a Lara Bar.
S: 2 whole wheat crackers and cheese
D: one whole wheat tortilla, with a pinto bean/hominey/goat cheese filling. Home made salsa made of tomatillos and poblano. One beer.