Today I played tennis for the first time since we started the Challenge. I joined a new ALTA team now that we’ve moved intown, and this was my first time hitting with this group of ladies. We wound up playing 2 1/2 sets of doubles . . . AFTER I had already gotten my tushie kicked for an hour by the IMPACT class Emma and I did first thing this morning. I suspect my muscles are really going to be screaming tomorrow!
Matthew and Emma are on their 3rd day of cardio – I’m really happy Matthew is sticking with it (and really grateful to Emma for trekking to Midtown Atlanta during rush hour to workout with him)! One of the perks of living intown is that we have MARTA (our mass transit system) stations very close by, so Emma can hop on the train to meet up with her dad in the afternoons.
Our job this afternoon was to create the menu for Week 2. As I mentioned yesterday, we’re modifying things a bit to incorporate more protein at dinner time. We did a really good job during Week 1 in terms of portions and leftovers. Even our original batch of Green Juice lasted until last night. Emma whipped up another big batch for us, adding more water and more ginger this time which really helped with both the flavor and the texture. Who knows? We may even talk Matthew into trying it this week!
For Week 2, the plan is to make an extra portion of our dinner each night so Matthew has it for lunch the next day. Emma and I will continue to have our big salads at lunchtime, satisfying everyone involved!
Day 7 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: Leftover Veggie Soup (for my husband: leftover salmon and sweet potato wedges)
Afternoon snack: Hummus, cucumber, & jicama
Pre-Dinner: 4-6 ounces of Green Juice
Dinner: Organic Roasted Chicken with Cumin Black Rice & Green Beans with Almonds
2 skin-on bone-in organic chicken breast halves (about 1 pound)
2 bone-in organic chicken leg-thigh quarters
1 tsp. paprika
¾ fresh ground pepper
½ teaspoon organic sea salt
2 tsp. organic cold press olive oil
1 cup sliced Vidalia onion
3 garlic cloves, coarsely chopped
½ cup organic vegetable broth
1 tsp. organic raw honey
8 cups chopped mustard greens, stems removed (about 7 ounces)
Preheat oven to 450F. Sprinkle chicken evenly with paprika, ½ teaspoon pepper, and ¼ teaspoon salt. Heat a 10 inch cast iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450F for 20 minutes or until done. Let stand 5 minutes. In a large skillet over medium- high heat. Add 1 tbsp. olive oil to pan; sauté 3 minutes or until lightly browned. Add broth and honey pan to coat; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining ¼ teaspoon pepper and remaining ¼ teaspoon salt. Bon Appétit! Note: We substituted sauteed green beans with almonds for the mustard greens since Emma had tried the greens recipe before and didn’t really care for it.
Workout of the Day
IMPACT at Chaos Conditioning at the Forum (Lisa & Emma)
Cardio (Emma & Matthew)
Queen of the Kitchen Show Instagram Feed