This week's CFE WOD was another set of 200m sprints with shorter rest (90s instead of 120s.) I decided that would happen on my second WOD of the week. I went for a prowler sprint, reverse Tabata (10 sec on, 20 sec off.) Small amount of work, probably should have done 16 rounds instead of 8 but at least it was something. It was challenging too. I know Jeremy thought so! :) Then again, he did 6 30 sec sprints before the Prowler.
Since I sort of slacked yesterday I will likely do 2 more run WODs this week...the 200m one and possibly the 30's (3 rounds of 30:30, 30:25...30:5 with 2 min rest.) I'm planning on doing the ECF WOD today...LOVE me some cleans of any sort!
A few days ago, I attempted a recipe I found posted by PALEOdISH on Facebook. Paleo "Chicken nuggets/fingers". 1 word....AMAZING!
Ingredients
- 4 chicken breasts- cut into strips or chunks (fingers or nuggets)
- 2 cups ground almond flour- to coat
- coconut or olive oil- for cooking (I prefer coconut oil)
- 2 eggs
- 1/2 lemon- juice squeezed and other 1/2 for garnish, squeeze on after
- 1/4 can coconut milk
- 2-3 tbsp curry powder
- 1 tbsp paprika and 1 tbsp cumin
Prep
- cut chicken breasts into strips or chunks, set aside
- in a dish, combine eggs, coconut milk and lemon juice and whisk thoroughly
- then combine almond flour and spices together and stir
-i n the meantime in a frying pan heat coconut or olive oil on medium to high heat
- next, take chicken stripes and dip in wet mixture
- then, roll and in dry mixture to cover completely (will have to get "dirty" and use your hands here)
- when ready, arrange chicken strips in frying pan and cook on both sides until golden brown
- drizzle with squeezed lemon juice and serve with grilled veggies
- enjoy! =)
- 4 chicken breasts- cut into strips or chunks (fingers or nuggets)
- 2 cups ground almond flour- to coat
- coconut or olive oil- for cooking (I prefer coconut oil)
- 2 eggs
- 1/2 lemon- juice squeezed and other 1/2 for garnish, squeeze on after
- 1/4 can coconut milk
- 2-3 tbsp curry powder
- 1 tbsp paprika and 1 tbsp cumin
Prep
- cut chicken breasts into strips or chunks, set aside
- in a dish, combine eggs, coconut milk and lemon juice and whisk thoroughly
- then combine almond flour and spices together and stir
-i n the meantime in a frying pan heat coconut or olive oil on medium to high heat
- next, take chicken stripes and dip in wet mixture
- then, roll and in dry mixture to cover completely (will have to get "dirty" and use your hands here)
- when ready, arrange chicken strips in frying pan and cook on both sides until golden brown
- drizzle with squeezed lemon juice and serve with grilled veggies
- enjoy! =)
I believe I will be making these for Mr. Brooks for dinner tonight. I hope he enjoys them as much as I did!!!
No comments:
Post a Comment