Days 20 and 21
Eggs again! There’s no escaping the egg. It’s delicious and versatile. Paired it with some red peppers and spinach. Kept me full during my workout…
Today’s workout was a Tabata workout. Just like we did on Day 13, it was high intensity training with short bouts of rest. I held Aria for the lunges and some squats. A new (to me) exercise was the downward dog push-up. It’s quite challenging, but really good for the arms.
Leftover coconut broccoli soup from Day 16, paired with a spinach salad with some paleo ranch dressing I made from a recipe on fedandfit.com. It’s a paleo-based mayo with dill. I also added a hardboiled egg, baby carrots, and avocado. Not half bad for something I just threw together!
Today, I made Paleo Mexican food. I found a great Paleo, gluten-free tortilla recipe on PaleoNewbie.com. I made the tortillas while my daughter napped, and they were really simple to make! It uses tapioca flour and coconut flour. The marinade for the steaks is really tasty, I’m probably going to use it again. I still had some salsa from Day 19, so I used that to top it off. I was very pleased and can’t wait to have the leftovers for lunch!
Red pepper and Red onion omelette today. I also had a banana, which was leftover from what my daughter didn’t eat.
Baby Boot Camp (Los Angeles – Culver City and Marina Del Rey) class at Playa Vista. We used the bands and worked out our legs a lot today and did ab work. In the pic below, I’m doing side squats. We also did tricep dips to work out our arms and ran around the perimeter of beautiful Concert Park. I’m so happy the mom who tried out the class on Tuesday decided to join!
I love my hot pink yoga tank from Runyon Canyon Apparel. It goes well with my hot pink bandana, also by Runyon Canyon Apparel. I also have their new running shorts in hot pink, but I thought it might be a bit much, haha. Instead I wore some exercise pants I couldn’t fit into before this fitness challenge (hooray).
Spinach salad with bacon, avocado, roasted red pepper (the same from yesterday), red onions, and Paleo ranch dressing.
I made Paleo Bread!
I don’t know if the bread is truly delicious, or if it just was because I haven’t had any sort of bread in 21 days, but this bread was AMAZING! I followed this recipe (to a T!) for yeast-based Paleo Bread on ThePaleoMom.com. I had my reservations because 1) I’ve never made bread before, and 2) I followed the “alternate” directions for the recipe. The original directions are for a breadmaker, something I do not own. Baking my own bread is definitely something I would like to explore further after the diet!
I am really proud of this meal. This was put together over a couple days, because I actually planned most of it. It was inspired by the salad I had at Artisan House from Day 17. I had zucchini in the fridge and chopped it into matchsticks yesterday and today. This afternoon while the baby was sleeping, I made the pesto sauce (minus the parmesan cheese). Then, when she woke up from her nap, we went to Trader Joe’s where I found mini San Marazano tomatoes! I also bought their “Just Chicken” to put on top. And because I have red onions in my fridge, I added them. I had some Paleo bread on the side to sop up the pesto from the plate. Yum. Meals like this make eating Paleo not so bad!
Tomorrow is my progress photo day! Excited and nervous at the same time 🙂