Monday is a prep day for me. So I spent the morning on my computer doing administrative work and didn't workout until much later in the morning. This allowed me to chew, chew, chew my breakfast (instead of drinking it in my normal fashion)! Breakfast was 2 strips of bacon chopped up and then fried. Then I added lots of vegetables (broccoli, carrots, bell pepper, cauliflower, purple cabbage and onion) and 1 True Story chicken sausage.
After a long swim and a little more work on the computer, I ate lunch which was leftover Thai cauliflower rice salad (I'm going to be eating this for a few days) and a pre-cooked chicken thigh.
After letting my lunch digest, I did a strength workout and followed that up with a green drink (handful of organic super greens, 1/4 banana, coconut milk, coconut water, Great Lakes collagen and flax oil).
I spend the later part of the afternoon/evening paddle boarding on Rollins Lake with my triathlon club family. When I got home, I sliced a few pieces of cooked steak and ate that with raw vegetables and leftover roasted garlic artichoke dip and enjoyed it on my deck.
I picked up my CSA box on the way home from the lake...so look for these yummy vegetables in this weeks meals. The water melon and corn will be frozen for future use. :)
Tiana Rockwell is a certified nutritional therapist, avid endurance athlete and dark chocolate lover. She believes that by eating REAL food, we can balance our body and reach optimal health and wellness!