"Devote today to something so daring even you can't believe you're doing it."
-Oprah Winfrey
Today's WOD:
Strength:
Front Squats 2-2-2-2-2-2-2-2-2-2
Met-con:
Tabata Double-Unders
The Tabata interval is 20 seconds of work followed by 10 seconds of rest for 8 intervals.
Tabata score is the least number of reps performed in any of the eight intervals.
Day 9 of the 50-day Paleo Challenge: Baked Eggs
Yes, this recipe calls for a little bacon. In my personal opinion, bacon in moderation (such as this recipe calls for) is fine during our challenge. However, as your staple for protein, bacon is too salty and too fatty. So, no, don't eat bacon on the regular!
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
1 Muffin tin
1 lb. of bacon (No/low sodium is best)
2 teaspoons ground parika
2 teaspoons fresh ground pepper
2 teaspoons basil (fresh finely chopped is best, but dried is good too!)
Eggs (Omega rich, brown is best)
1-2 Tomatoes (I use the Kamuela brand)
8-12 stalks Asparagus (I use frozen organic from Costco, also good for dehydrating!)
Sun dried tomatoes (Costco sells this in a big jar)
Preparation:
Preheat oven to 350. Cook bacon! While the bacon is cooking, chop a handful of sun dried tomatoes. Slice your fresh tomatoes into round slices (this will line the bottom of each muffin cup). Get your asparagus out and steam those, or if you use the frozen ones, microwave them just til they thaw. Chop a couple handfuls of asparagus and combine with the sun dried tomatoes. Bacon should be done now. Let it cool for a little bit, but not too long. Use the bacon oil to line each muffin cup. While the bacon is still warm, wrap a strip of bacon around each muffin cup. Place a slice of tomato at the bottom of each muffin cup. Crack one egg into each muffin cup. Sprinkle your spices on each egg - paprika, pepper, basil, etc. Add asparagus and sun dried tomato mix over each egg. Fill any empty muffin cups about halfway with water so that it doesn't burn. Place into oven for 15 minutes.
To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates. Enjoy with an avocado and a little cantaloupe!
Yesterday's WOD Board:
The Bacon: take Coach Elyse's advice. But please do get only the BEST BACON!
ReplyDeleteFront squats for strength and tabata doubles for some skill/metcon work: awesome!
COACH JOSH'S DAY 9 PALEO CHALLENGE
Breakfast: leftover sirloin, lettuce/baby carrots, some orange bell pepper, coconut milk, some blueberries, fish oil
Lunch: leftover sirloin, baby carrots, some blueberries, some yellow bell pepper and red bell pepper, some walnuts, coconut milk, some spinach, some broccoli, fish oil
Post-Workout: 2 HB Omeg-3 Eggs, 1 apple
(PWO from yesterday: steak piece, 2x jar cinnamon swt pot)
Dinner: chicken breasts cooked with coconut oil, green leaf lettuce/baby carrots, some yellow bell pepper, 1 avocado, 1/2 orange, some 100% dark chocolate pieces, some almonds, some broccoli, fish oil