Day 18: Forging Ahead

Image courtesy of gncareers.com
Image courtesy of gncareers.com

 

I am definitely still in Recovery Mode after yesterday’s yoga class. A morning of tennis drills didn’t really help with the muscle soreness, but, man oh man, was the Mellow Flow class heaven sent!

Today was all about regrouping for our final few days of the Challenge. We got the fridge cleaned out and organized, revamped the menu slightly, Emma made a Whole Foods run, and we still found time to pre-record tomorrow’s radio show and squeeze in two workouts each – whew!

I had my first group drill session with my new tennis team this morning. There were 8 of us on 2 courts with 2 coaches, and it was a great workout! We jumped right into working on doubles strategy, definitely the weak spot of my game. I’m a singles player by choice and never really learned good doubles strategy as a junior player. But coaches Chris and Trey did a great job of making shot and positioning suggestions as we played points. I seriously wish our young players were taught more doubles during their junior development years, especially since it’s so important in college play and the most common format for adult league play.

After tennis, Emma prepared a delicious Thai-inspired lunch of Avocado Green Curry served over quinoa – this one’s definitely a keeper! The recipe is below – it’s super quick and easy to prepare and is full of flavor.

NOTE:

Be sure to check out Emma, the Queen of the Kitchen herself, on this week’s ParentingAces Radio Show!

Day 18 Menu

Pre-Breakfast: 8-12 ounces of water plus 8-12 ounces of Green Juice

Breakfast: Smoothie (for my husband: gluten-free toast with sliced apple)

Mid-morning snack: Organic Blueberries & almonds

Pre-Lunch: 4-6 ounces of Green Juice

Lunch: Avocado Green Curry (leftovers for Matthew)

Afternoon snack: Organic pineapple and papaya

Pre-Dinner: 4-6 ounces of Green Juice

Dinner: Organic Roasted Chicken with Roasted Cauliflower & Sauteed Greens

Recipes

Chef V’s Avocado Green Curry

Ingredients:

1 tbsp. organic coconut oil
1 clove garlic, minced
½ cup organic green beans
1 large organic zucchini, sliced into round thins
2 tbsp. green curry paste
1 cup of organic coconut milk
2 large avocados, skinned, pitted, chopped into 1-inch chunks
½ cup organic basil, sliced

Directions:

Heat coconut oil in a large saucepan. Add garlic and sauté for 1 minute. Add green
beans, zucchini, and cook for 3 minutes. Add curry paste and stir covering all of the
vegetables. Slowly stir in coconut milk and bring to a simmer for 3 minutes. Add
avocado and basil and turn off heat. Serve over brown rice or quinoa. Bon Appétit!

Helpful Links
Click here for Chef V’s website
Click here for the Queen of the Kitchen website
Click here for a Google list of Green Juice recipes

Workout of the Day
Tennis Drills (Lisa)
Metabolic Conditioning at Urban Body Fitness (Emma)
Mellow Flow + Meditation at Solstice Urban Retreat (Lisa)
Cardio (Emma & Matthew)

 

Queen of the Kitchen Show Instagram Feed

[instashow source=”@queenofthekitchenshow”]

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