Get Ready, Get Set, GOOOOOO!!!

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Tomorrow is the big day kiddos! Are your cupboards cleaned out? Did you buy groceries? Set yourself up for success by having a PLAN. What is your breakfast, lunch, dinner and snacks tomorrow? Do you own a crockpot? Dust that baby off!

In fact, here’s a plan for you:

Tonight: Put nitrate, sugar free sausage in the crockpot with rough cut sweet potatoes, onions, peppers, mushrooms and kale. Let that sucker cook overnight on low. In AM cook up 2-3 eggs and eat on top of mashed sweet potato/sausage mix. Put the rest in pyrex for the week.

Tonight: Grill up 6 chicken breasts. While the grill is on make up some hamburgers/turkey burgers as well. Cut chicken into strips and store in pyrex.

Tonight :Make up a large batch of salad. Include: Spinach, tomatoes, onion, carrots, cucumbers, peppers, avocado, berries, apple, walnuts, feta cheese. Pack a container with SALAD and CHICKEN BREAST or BURGER for lunch. Dress with olive oil, balsamic vinegar, salt, pepper and some lemon.

Tonight: Boil 1 dozen eggs. Peel. Place 2 in ziploc bag with some olive oil, salt and pepper

Pack: Salmon/Tuna packets+ hummus or guacamole for snacks. You can tear the top open on the packet, put the guac or hummus in, mix and eat. No dishes to be done.

Pack: Nitrate/sugar free Turkey, Roast Beef or Ham spread with guacamole or hummus and rolled around carrots, bell pepper, cucumber or sauerkraut.

Also, did you read this email? Check the links?

We start our Wellness Challenge Wednesday, April 15th! Are you psyched? Here are some things you need to know to get started:
-Team Captains and names must be nominated by Saturday, April 18th.
-Fees ($100/individual), Pictures and Measurements must be submitted by 5:00 PM Sunday, April 19th.
-Food Journals must be started Wednesday, April 15th.
-Week One Points submitted by TEAM CAPTAIN to tara@defiancegym.com by 5:00 PM Sunday, April 19th.  These points will be a total from 12:00 AM Wednesday, April 15th to 12:00 AM Sunday, April 19th. Please put your team name in the subject line with WEEK ONE.
Attached you will find your teams. Please contact me if there are any issues or concerns. DSC will be teams of 6, HCCF teams of 4. We will be taking percentages so that everything is equal!
STARTING WEDNESDAY, APRIL 15TH YOU WILL EAT IN THE FOLLOWING MANNER:
 
NO ALCOHOL
NO SUGAR
PROTEIN, FAT AND CARBOHYDRATE FROM NON-PROCESSED, WHOLE FOOD SOURCES!!!!
NO INGREDIENTS!
 
Clarifications:
-You should be eating food(s) that are closest to their natural state.
-You should be eating food that grows, had a face or would rot if you left it out.
-It should be devoid of ingredients (ie things you would not eat by themselves-preservatives, coloring, corn syrup, flour, starch, etc)
-You should be aiming to drink half your approximate bodyweight in water ounces per day. (Example: 150 lbs would drink 75 ounces of water)
-You should be eating protein, fat and carbohydrate at every meal. We will discuss WHY at Saturday’s class
Your packets include good choices from each of these categories. Already lost your packet? It’s attached to this email.
 The blog will also have helpful information for grocery lists as well as recipe links to try.
So, purge those cupboards of any temptations. Get focused on WHY you’re doing this for YOURSELF and get ready to win so CASH!
Love, love,
t

One thought on “Get Ready, Get Set, GOOOOOO!!!

  1. I have a recipe to share:
    Grilled Escarole with Orange Dijon Dressing.

    1lb fresh escarole (leafy green)
    1-2 tsp Extra virgin olive oil
    3-4 cups sun-dried tomatoes, chopped
    kosher salt
    ground black pepper
    1/4 tsp minced garlic cloves
    1 TBsp olice oil
    2 TBsp Dijon Mustard
    2 TBsp fresh squeezed orange juice

    Cut escarole through the core into quarters, keeping the head intact. Rinse well and drain. Lightly coat with olive oil and grill on a hot broiler until lightly charred. Cut into bite size pieces and combine with chopped sun-dried tomatoes, salt and freshly ground black pepper.

    Dressing: Combine minced garlic, olive oil, Dijon mustard and orange jouice. Drizzle over prepared vegetables and toss to combine. Serve immediately. (a super hot grill is the key to getting some char and smokiness without overcooking greens)

    Hope you try it!

    Like

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