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.
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
Chef V’s Avocado Green Curry
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
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!
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