RESTART Day 6
Today is going to be very focused on rehydrating after yesterday's race in the sun. I definitely have new tan lines that weren't there yesterday. ;)
For breakfast, we stayed at the hotel. Being sensitive to eggs and dairy, eating breakfast at restaurants can be very challenging. This morning, I chose a hash made with potatoes (a RESTART modification), spinach, bell pepper, onion, prime rib, bacon and avocado.
For lunch, we stopped on our way home at Chipotle Grill. I had a salad with chicken, grilled onions and peppers, fresh salsa and guacamole. This is a great place to stop for something fast.
Once home, I rushed to get unpacked before having to run off to two meetings back to back. I quickly mixed a small smoothie for a snack (coconut milk, cocoa, flax oil, pumpkin seeds, 1/4 banana and ice) and drank that during my first meeting. Since the second meeting ran over, and I had nothing prepared at home, I had to pull together a quick dinner. In coconut oil, I sautéed an onion, zucchini and purple cabbage then added green curry paste and coconut milk. In a separate frying pan, I browned ground pork with a bit of green curry paste. I threw it all together over a bed of fresh spinach. The whole thing took me about 10-15 minutes to prepare and cook. I still ate later than I wanted, but I ate nutritious food and that always makes me happy.
Leave a Reply.
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!