Today was not that day....
Even though I got my full 7+ hours of sleep that the challenge encourages, I still was dragging when my alarm went off at 6am. But I managed to make myself look pseduo-presentable, pack up my breakfast {eggs with turkey sausage and sweet potatoes} and snacks {trail mix of almonds, cashews and dates & Well Fed's "antipasto" snack of red pepper strips, black olives, a few slices of cold roasted chicken {recipe below}, and a pickle}, and make it out the door in time.
I had my morning cup o' joe {black} when I got into work. I'm thinking about making this recipe for a paleo creamer and keeping it in the office fridge. I don't completely hate drinking my coffee black, but smoothing it out with a little creamer does sound lovely. I didn't get hungry for breakfast until around 9:30 {this is normal for me- I've never been able to eat first thing in the morning}, so I made my way to the kitchen to nuke my eggs.
The rest of the morning was pretty uneventful {life as a desk monkey usually isn't very exciting} and I went home for lunch around noon. Lunch was this week's "specialty" of italian chicken sausage {Target's Simple Balanced brand if you're curious where I found a Whole30 approved sausage} and roasted brussels sprouts.
This is literally one of my favorite paleo meals and I'm sure it will make its appearance a couple more times before the challenge is over. I followed it with a bit of my trail mix that had gone untouched throughout the morning {mostly because I ate breakfast so late} and headed back to the office.
Snacked on my "antipasto" around 3pm. Personally, I like to eat about 2 hours before I work out. I don't really see it as a "pre-workout" meal in the traditional sense of needing to fuel myself before hitting the gym with the correct ratio of protein/fat/carbs but rather I find my workout goes just a little better when I'm not on a completely empty stomach.
After a WOD full of hang snatches, lateral jumps, and burpees I went home, downed a banana {mmmmm....after workout carbs} and a couple more pieces of cold chicken breast, and got to work on dinner. I made PaleOMG's Spaghetti Squash Pizza Pie. It took a bit longer than I would've liked {mostly because you have to bake it twice- once roasted the squash and a second baking the entire casserole} but it came out awesome. If I make this again, I'll probably pre-roast the squash on my prep day so it's ready to go and doesn't take so long to make the night of. I also made my own italian sausage by mixing in this seasoning blend with ground turkey {my grocery store didn't have any ground pork this week (sad)} and added in mushrooms and some red bell pepper for more veggies.
In order to dissuade myself from snacking on a ton of fruit after dinner, I immediately brushed my teeth. It's actually kinda working. More because I'm so lazy and if I ate something, I'd have to brush again and who wants to do that? I shall now spend the rest of my night sipping on water {and staying out of my pantry} and watching Juan Pablo on the Bachelor.
Now, my apologies for anyone that came here just looking for a simple chicken recipe and had to read all about my day. Here ya go :)
Homemade Deli Chicken Breast
What You Need:
- 1 lbs Boneless, Skinless Chicken Breast
- Salt
- Pepper
- Dried Oregano
- A couple cloves Garlic, minced
- A couple tsp Lemon Juice
What To Do:
- Preheat over to 350F
- Season both side of the chicken breast with salt, pepper, and oregano. Lightly rub on minced garlic.
- Place in glass baking dish and lightly drizzle with lemon juice. You don't need a ton, just a bit to give it some brightness
- Cover dish with foil and bake for 30-35 minutes, until juices run clear.
- Allow to cool in the fridge for about 30-45 minutes then slice thin {It's important to really cool it before slicing. This will help get really thin slices. You could also toss it into the freezer for not as long to firm it up}
- Store in fridge and snack at your leisure. Also really good on salad and in lettuce wraps!
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