Alrite, where did I leave off last time? After my major weekend indulgence, I’m making sure my eats are pretty clean.

Yesterday I kicked off with another great Bodyrock.tv workout to beat my old PR plus my own strength training workout afterward. I guess I did ok though not the best, but I didn’t wanna sweat about it. Then I rewarded myself with some protein (in this case a can of Wild Planet Skipjack Tuna) and very skinny purple yams.

For lunch I made Roasted Curried Cauliflower per Nom Nom Paleo’s style, but I added some Chipotle pepper seasoning to give them some spicy kick. Plus I also made Oven Fried Curried Chicken Fingers.

Added some cherry tomatoes and sliced whole avocado, my lunch plate was ready!

During afternoon I shared a bowl of seedless grapes with Hubby K. Our weather has been pretty hot and humid lately in the afternoon, so these fruity treats surely refreshing.

I didn’t cook anything for dinner since we had a bunch of roasted curried cauliflower left plus the chicken fingers. Hubby K on the other hand made some fried rice with whatever ingredients we had.

I won’t lie, I did have some bites of the fried rice. Yes rice is still grains but there are some paleo peeps who consume some white rice here and there. Like it’s been mentioned million times, paleo is not one-diet-fits-all type. Everyone should seek whatever food combos that works for him or her. Technically, I might do ok with occasional white rice but I just chose not to include any grains in my diet at all.

While Hubby K was busy whipping up fried rice, I was busy whipping a batch of homemade paleo mayo with macadamia nut oil. Again, the credit goes to Nom Nom Paleo. I’ve been successfully made paleo mayo only using the egg yolk, thanks to her recipe. The first time I tried making it using a whole egg turned out to be total failure.

This morning I started off with a very killer workout from Bodyrock.tv! Feel free to click on the link to read my thought on the workout. It was the longest workout ever so I added a bit more starch in my post WO/breakfast plate.

For lunch I roasted some mini eggplants that I got from Farmer’s Market over the weekend. I sliced and brushed them with melted grass-fed salted butter and some black peppers.

I also sauteed chopped tomatoes with balsamic vinegar reduction and Hubby K steamed some Chinese veggies. We still had a bit Oven Fried Curried Chicken Fingers left, so I toasted them as well.

Here’s my lunch plate

Afternoon snacks were the usual grapes. Super sweet and refreshing!

For dinner, I whipped up some tuna salad using 2 cans of Wild Planet Skipjack Tuna with the mayo that I made yesterday. I warmed them up a bit on the pan since I am not a fan of consuming raw egg.

I opened a bag of SeaSnax Toasty Onion Seaweed, topped it with tuna salad, cherry tomatoes, left over roasted eggplants and steamed Chinese greens. Dinner was ready under 15 minutes!

No, I didn’t only have 1 sheet. I think I had total 3 sheets plus the rest of the tuna salad. Hubby K wasn’t too hungry so he only had a little bit of it. More for me, lucky! 😀

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