We’re 1/3 Through This Thing
Today we faced a new challenge: a day where we were out from 9:30am until about 3pm necessitating planning ahead, food-wise.
Thankfully, Emma insisted that I buy some plastic food storage containers. I had gotten rid of my 30-year-old Tupperware when we moved and was left only with those flimsy containers the grocery store uses to sell things like cut fruit and olives. TJ Maxx to the rescue! I found some great containers at a great price and stocked up. So, last night we prepped the Love Salad and packed it into the containers to take on the road. We packed our apple slices with almond butter, too. With the cut-back in calories, we can’t afford to skip a snack or a meal, especially with our workout schedule.
Now that we are into our 2nd week of the Challenge and will be repeating several menu items from Week 1, you will see links within the daily menu to the recipes in previous posts. Just click and you’ll go directly to a new window showing the recipe (you may have to scroll up slightly to get to the top of the recipe). I hope this keeps things simple for those of you following along!
Day 8 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: Antioxidant Love Salad (for my husband: leftover chicken, black rice, & green beans)
Afternoon snack: Hummus, cucumber, & jicama
Pre-Dinner: 4-6 ounces of Green Juice
Dinner: Hong Kong Style Black Cod with Brown Rice and Sautéed Bok Choy, Mango with Coconut Sticky Rice for dessert
Hong Kong Style Black Cod with Brown Rice and Bok Choy (serves 3)
20 oz fresh black cod fillets
2 bunches of fresh bok choy
Fresh ginger, peeled & minced
Fresh garlic, minced
Green Onions, chopped
Thai Chili Pepper, sliced
1 1/2 cups cooked brown rice
Wash cod and pat dry. Place in a glass baking dish. Whisk together Tamari, sesame oil, ginger, garlic, green onion, chili pepper then pour over fish and let marinate for at least 30 minutes. Transfer marinade to bottom of a steamer pot. Place fish and bok choy in the steamer basket and cover tightly. Steam over medium heat for 8-10 minutes, until fish is flaky and bok choy is tender. Serve over brown rice. Note: This recipe is one that Queen of the Kitchen created on the fly, therefore the measurements above aren’t exact so mix them to your personal taste.
1 1/2 cups Thai Sticky Rice (we found it at Whole Foods)
1 cup canned coconut milk
1/2 tsp salt
2 ripe mangoes, peeled and cubed
Cook or steam the sticky rice until tender. Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the salt and stir to dissolve completely. When the sticky rice is tender, turn it out into a bowl and pour half of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend. To serve, place an oval mound of sticky rice on each dessert plate and place mango decoratively around it. Sprinkle sesame seeds on top. Stir the remaining coconut milk thoroughly, then drizzle on top of each serving.
Workout of the Day
Abs, Thighs, & Glutes at Fit TO BE