Day two was not bad as last year, tired but not zombie like at all. I did not make anything different from day 1 and I planned it that way. I was prepared for it to be just horrible and cooked enough on Day 1 for Day 2 to keep it easy except for our little evening meal. I picked up my CSA box from NTC and we got a huge share this week that included Jerusalem artichokes(sun chokes). I was so excited to see them. I can never find them when they are in season so this was great. I figured I can make a hot salad with them with all the kale and collard greens that I got.
Basically, I peeled them then cut them into chunks. Added some grape seed oil to my pan and pan fried them until golden. The add a some white balsamic vinegar, pepper and two bay leaves then turned down the heat to low and covered the pan for about ten minutes. Then I chopped up a few huge hand fulls of kale and collards, chopped two cloves of garlic, and used some killer brown clam shell mushrooms and threw it all in with the Jerusalem chokes and combined and add a few splashes of chicken broth and turned up the heat a bit and put the cover back on for about 15 to 20 minutes checking and tossing every five and BAM ready to go. I tossed in about 1/2 cup of slivered almonds at the end and served hot. YUM!
We had the same afternoon shake. We went on a hour long walk around the neighborhood at night to burn more calories becuase we power walked in 34 degree weather rather then a indoor gym tread mill walk. Good fitness tip to remember want to burn more calories in a shorter period of time do it in cold weather or in cold water.
Day three we had the same morning Thanksgiving themed shake and a mint green tea late made with almond milk and some stevia. I found this great recipe on GOOP under the Clean program section. I altered it a bit because I hate fennel! Not dislike, but HATE it, and actually it takes a lot for me to hate any vegetable and this one I for sure do! So I used the GOOP recipe and subtracted the fennel and used Swiss chard because I broke down my collards the night before.
Pretty easy marinade. I altered the amounts because I used less fish: 1 tbsp of Tamari, 2 tbsp of sesame oil, 2 tbsp of rice wine vinegar, 1 tbsp of Mirin, a tsp of whole grain mustard and 2 chopped garlic cloves.
I mixed the marinade in the glass dish directly and whisked as directed. Then placed the whole piece of Salmon in the dish skin side up flipped it a couple of times to coat top and bottom and left it skin side up in the dish and then cut into about two inch wide pieces. I did skin side up because it will absorb the marinade faster. Pop in the frig for about 20 minutes.
Then I stuck them with two tooth pics each just in case so they will stay nice and tightly wrapped during the steaming.
Ready to go.............
I placed them in the steamer basket and turned the heat down to medium high heat and then put the top on and set the timer for 8 minutes and walked away. Poof, opened the dutch oven and they were done when the timer went off.
Served them with brown rice that I cooked with vegetable broth and some Japanese Salad. I will post the recipe for that in a separate post. SOOOOOO good!!!!!
We got tea at Peets later on after we went on cat specific research field trip(a Cat Show, I know you think we are weird but we had to get some advise from a Brit breeder about a new vet for Cashmere, it was actually pretty fun). I had the Jasmin Downy Pearl and Ben had the Lung Ching Dragonwell Green teas.
We had a Shari's Berries themed afternoon shake. I used the chocolate flavored Nourish and the Move with some frozen strawberries, some cacao powder, flax meal, almond meal, freeze dried coconut flakes, stevia, cinnamon, nutmeg, un-sweetened almond milk and some water.
For our light dinner we just a half a gluten free bagel with some nut butter and some apple slices to process our supplements.
As usual a mug of Natural Calm and hot water before bed. No work out today but gym tomorrow.
Basically, I peeled them then cut them into chunks. Added some grape seed oil to my pan and pan fried them until golden. The add a some white balsamic vinegar, pepper and two bay leaves then turned down the heat to low and covered the pan for about ten minutes. Then I chopped up a few huge hand fulls of kale and collards, chopped two cloves of garlic, and used some killer brown clam shell mushrooms and threw it all in with the Jerusalem chokes and combined and add a few splashes of chicken broth and turned up the heat a bit and put the cover back on for about 15 to 20 minutes checking and tossing every five and BAM ready to go. I tossed in about 1/2 cup of slivered almonds at the end and served hot. YUM!
Day three we had the same morning Thanksgiving themed shake and a mint green tea late made with almond milk and some stevia. I found this great recipe on GOOP under the Clean program section. I altered it a bit because I hate fennel! Not dislike, but HATE it, and actually it takes a lot for me to hate any vegetable and this one I for sure do! So I used the GOOP recipe and subtracted the fennel and used Swiss chard because I broke down my collards the night before.
I prepped the carrots the Norri sheets and the chard piece while it was marinating. Also filled my dutch oven with water and placed the steamer basket in it and turned the heat up to high to get the it ready to steam the rolls.
After 20 minutes I took the salmon out and then started to construct the rolls. Just make sure to over lap the leaves a bit so they stay together.
We got tea at Peets later on after we went on cat specific research field trip(a Cat Show, I know you think we are weird but we had to get some advise from a Brit breeder about a new vet for Cashmere, it was actually pretty fun). I had the Jasmin Downy Pearl and Ben had the Lung Ching Dragonwell Green teas.
We had a Shari's Berries themed afternoon shake. I used the chocolate flavored Nourish and the Move with some frozen strawberries, some cacao powder, flax meal, almond meal, freeze dried coconut flakes, stevia, cinnamon, nutmeg, un-sweetened almond milk and some water.
For our light dinner we just a half a gluten free bagel with some nut butter and some apple slices to process our supplements.
As usual a mug of Natural Calm and hot water before bed. No work out today but gym tomorrow.
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