DAY 3
3-3-3 Post
WOD 130403
Run 3.33 miles
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- Have you cleaned and organized your living space? Remember clear house/room, clear mind.
- Surround yourself with success? Changed your bookmarks? Have a new productive and positive top 10 most visited sites?
- Tell someone about your goal? Don't be afraid! Do it with a friend or family member.
- Decide on a diet plan? If you haven't switched completely, have you cut off certain things that you know are bad for you?
Since it's Day 3, I'm going to talk about 3 topics. Going to give you 3 simple recipes for both the primal diet my brother's on and the zone diet that I'm on. THEN I'm going to give you 3 awesome sites that you can go to to find more recipes. AND for your last '3', will be running 3.33 miles! Get movin'! See you tomorrow!
[1/3]
Great App for Running with your iPhone/Android:
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[2/3]
The 3 Sites I found these recipes:
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[3/3]
Simple Shredded Chicken
6 boneless skinless chicken breasts (I like the value packs), free range baby!
32 oz chicken broth
4 bay leaves
1 jar spicy green salsa (I used White Girl Salsa, it’s amazing!)
2 tbsp sea salt
Simply place the chicken boobs in a large pan and add all of the ingredients. Save 1/4 of the jar of salsa and about a cup of the broth. After you shred you’ll just add these back in to make it extra yummy. Bring the ingredients to a boil, reduce heat to low and let it cook for 1 hour. Shred the chicken with 2 forks, place it in a bowl and add back your broth and salsa. You can freeze this as well!
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6 Ingredient Roasted Chicken
You’ll need:
- 1 whole free range chicken (try to avoid anything that says “vegetarian fed” that usually means they eat soy! EEW.)
- ½ stick butter, sliced
- 5 carrots, chopped
- 1 whole onion, diced
- 1 pack “poultry mix” fresh herbs (tarragon, rosemary, sage and thyme), chopped
- Salt and pepper
Preheat the oven to 450. Prep the chicken by rinsing it and drying it THOROUGHLY (if it’s not totally dry it will steam instead of roast!). Place the carrots and onions in the bottom of a glass baking dish. Place the chicken on top and separate the skin attached to the breasts with your hands (here’s the “chicken-y” part). Place the slices of butter underneath the skin and sprinkle the chopped herbs over the top. Add some salt and pepper and pop it into the oven for 1 hour and check the temp on the inside of the leg, it should read 160. If it’s not there, put it back in for about 15 minutes. Let it rest under some foil for about 15 minutes and carve!
Make sure you stir the veggies in the yumminess in the pan and serve those on the side. I also served up some sauteed broccoli (EVOO, garlic and broccoli sauteed for 20 minutes on medium heat). Start this about 30 minutes into the roasting and you’ll be good to go!
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Taco(less) Bowls
- ground beef/pork/chicken
- lettuce
- salsa
- avocado
- sautee garlic, onions, peppers, zucchini, and spinach
[via author]
This is how I generally prepare it. I saute onions, peppers, zucchini and spinach. Then I add ground beef, chicken, or pork along with several tablespoons of seasoning. (But the beauty of this “recipe” is that you can customize it to your own preferences and ingredients.) We put the meat and vegetable mixture in a bowl (or on top of a bed of lettuce) and top with salsa, sour cream, and avocado. I also like to add black olives, cucumbers and fresh cilantro. Sometimes I make an individual bowl for everyone and other times I serve it family style.
You need to make this seasoning mix and have it on hand. I make it in a fairly large quantity and store it in a pint sized mason jar. You should totally make this right now. Well, okay, you can finish reading first… but then get busy!
Taco Seasoning
- 3/4 cup chili powder
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. crushed red pepper flakes
- 1 Tbsp. oregano
- 2 Tbsp. paprika
- 1/4 cup and 2 Tbsp. cumin
- 1/4 cup sea salt
- 1/4 cup black pepper
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