Snack: because I wake up at the ass crack of dawn, I have to have a snack before I finally get to eat breakfast! 1/4 c. pineapple cubes, 2 macadamia nuts (Blocks= 1C/1F)
Breakfast: 2 boiled eggs, with homemade Kale Avacado salad (with a twist) (Blocks= 2P/2C/2F)
Lunch: (not pictured) 3 baby homegrown plums, 2.9 oz. turkey deli meat, 1/4 leftover veggie patty from last night's dinner, cauliflower stalks (about 4), 6-7 cherry tomatoes
(Blocks= 3P/3C)
Snack: Whole Foods grind-your-own almond butter (2 1/4tsp.) and 4 baby carrots (Blocks= 5F/.5C)
Dinner: Avacado Kale salad (again), 3 oz. chicken salad from Uppercrust bakery. It's delicious! Light on the mayo, celery, grapes, and pecans. YUM! 1.5 oz. rotisserie chicken that was left over. Oh, and Rick threw on a piece of his extra lean brisket. (Blocks= 2C/5P/3F)
WOD:
(Warm up - 2x 500m Roww, 10 Push ups)
400m Run - 5x5 Front Squat
400m Run (9.0 mph) -45# Front Squats
400m Run (9.1 mph)- 55# Front Squats
400m Run(9.2 mph) -65# FSQ
400m Run (9.3 mph) -75# FSQ
400m Run (9.4 mph) -85# FSQ
400m Run (9.5 mph) -95# FSQ
Still...no cake!
Avocado Kale salad:
ReplyDeleteGet a big tupperware. Tear kale, chop cherry tomatoes, slice red bell peppers, and cut the tops off brocoli..throw it all in the tupperware.
In a seperate bowl, mash and mix 1 1/2 avocado with lemon juice, sea salt and pepper. Add this to the tupperware.
Put on the lid and shake shake shake and eat eat eat!
Snack 2 tsp. almond butter, pineapple and 3 strawberries.
ReplyDeleteTotal Blocks for the day:
10P/17F/9C