|It's finally fall! Cooler weather and pumpkins. Yes, please.|
One of my favorite things about fall, besides the cooler weather, is winter squash! Acorn, butternut, and pumpkin are wonderful in soups or baked and eaten plain!
Now on to this week's food:
Over the weekend I made the best chicken salad I've ever eat...if I do say so myself! :)
I used a new mayonnaise I found at Market Street that's made from Omega 3 Flax Oil. I have made my own mayo before with some success. (Although I've also made my fair share of liquid, soupy-like batches where I was apparently far too impatient with the oil pouring!) While this mayo isn't 100% paleo, there are few ingredients in comparison to regular mayo that worry me with the main one being Sea Salt. The sodium levels are low and I use it for a bit of creaminess in a large batch of meat-based salad.
Chicken Salad - chicken thighs (diced), mayo, mustard, mustard seed, celery seed, dried cranberries
Also for the week, we made:
Pumpkin Cranberry "Muffins" w/almond and coconut flours. I used the canned pumpkin variety.
Tamarind chicken stir fry with breast tenders, onions, red and green peppers, and mushrooms
Tuna Salad w/hard boiled eggs
I plan to make a salmon dish with the wild-caught (by my father in law) alaskan Coho in my freezer! Even my cousin who doesn't like fish doesn't turn his nose up at that! (Even if he said it was just "ok" :P)
Day # 15 - Monday, October 3
Lunch - Indian
Chicken Tikka Masala
Carrot Aloo Gobi
I have an ankle injury from being just plain clumsy. I do need to do some ankle strengthening, though!
I did a core- and arm-centric workout.
Warm-up on bench - 45lbsx5x2, 50.5lbsx5
Exercise - 5 Pullups (with 2 blue and 1 pink band), 20 situps (abmat), Bench 56lbsx5 for 3 rounds for time
Time - 6:59
Smoothie - banana, avocado, mustard greens, frozen strawberries, flaxmeal, primal fuel
Spaghetti Squash w/homemade meat sauce
Day #16 - Tuesday, October 4
Few tablespoons Tuna salad
Pork Tenderloin (previously mentioned, marinated and pressure cooked)