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Day 10: Picnics and Oscars


It was gorgeous out today, the perfect day to enjoy our Chef V Chipotle Bowls al fresco!

After our morning cycle class (and a short stint in the steam room afterward!), Emma and I raced home to prep and eat lunch. We were starving! The sun was out, the sky was blue, so we grabbed a picnic blanket, spread it on the grass in the backyard, and took our food outside. What a lovely treat, especially in February. In Atlanta. Ahhhhh . . .picnic

After lunch, Matthew and I took a brisk walk (his cardio for the day!) into Kirkwood Village to pick up a couple of things while Emma did some tutoring via Skype with one of her LA students. Lots of errands followed, putting us back home around 6:15, all more than ready to eat dinner. We still had lots of prep to do, so Emma started on the fish while I cut and seasoned the veggies. Teamwork has been key to this Challenge! Thank goodness we had the Oscar Red Carpet goings-on to distract us from our hunger.

Since it was Oscar Night, we decided to eat in front of the tv while watching and predicting who would win. Between us, I think we had seen all of the nominated features which made it particularly fun. It was a very late night, but I’m glad we stayed up til the bitter end!

Just a reminder about the great deal from ClassPass . . . they are offering a $20 discount to new members right now. If you join using the following link (just click on the image below), you and I both get $20 off:

classpassClassPass Referral Discount Code

Are any of you doing the 21-Day Challenge along with us? We would love to hear about your experience! Please share in the Comments box below.

Day 10 Menu

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

Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)

Mid-morning snack: Apple slices with almond butter

Pre-Lunch: 4-6 ounces of Green Juice

Lunch: Chef V’s Chipotle Bowl with Chickpeas

Afternoon snack: Jicama sticks

Pre-Dinner: 4-6 ounces of Green Juice

Dinner: Grilled Garlic Lemon Salmon with Roasted Cauliflower, Sautéed Garlic Spinach, & Emma’s Roasted Sweet Potato Wedges


Queen of the Kitchen’s Garlic Lemon Salmon (serves 4)

4 6-oz salmon fillets
1 tbsp minced garlic
2 lemons, juiced
Salt to taste

Heat oven to 350. In a glass dish, mix together the garlic, juice, and salt. Place fillets flesh-side-down in the marinade and let sit for at least 15 minutes. Prepare a baking sheet by covering with foil. Remove salmon from the marinade (which you need to reserve) and place skin-side-down on the baking sheet, place in the oven, and cook about 8-10 minutes until the fish is no longer shiny in the middle. Serve with reserved marinade on top.

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

Core Cycling at Exhale (Emma & Lisa)
Power Walk (Lisa & Matthew)

Queen of the Kitchen Show Instagram Feed
[instashow source=”@queenofthekitchenshow”]


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