Wednesday, December 9, 2009


Two Eggs (cooked in avocado oil)
Sauteed Beet Greens

1/2 Apple Pie Lara Bar

Leftover Sushi
Heirloom Greens w/Roasted Fennel, Carrots, Tomatoes, and Lemon Juice

No, this meal was not put together with the assumption that the salad and sushi would pair well together...they were perfect on their own and were eaten in shifts...salad being first. :)

Roast quartered tomatoes (I had three that were purchased with good intentions, but that ended up needing to be salvaged...this is the perfect use!) with EVOO, sea salt, and black pepper at 400F for about 30 minutes:

Carrots and fennel were roasted, using the same method as above. I tossed all of the ingredients together, with the juice of 1/2 a lemon, and enjoyed (if you're doing dairy, this would be really good with some goat cheese or feta):

These rolls were made using no rice, rice paper, or soy paper...proving that it can be done! The roll on the left filled with tuna, super white tuna, yellowtail, fish roe, and jalapenos) is rolled in radish and the roll on the right (filled with crab, asparagus, and fish roe) was rolled in a variety of fish (tuna, super white tuna, salmon, and yellowtail):

The sushi chef also made a Spicy Tuna roll for us, using cucumber in the center, wrapped with spicy tuna mixture (tuna and Sriracha), wrapped with seaweed, and finally wrapped in another layer of spicy tuna mixture...YUM!

CrossFit Workout:
80 Jumping Jacks
40 Mountain Climbers
10 Burpees

5x3 Overhead Squats
45lbs-65-85-95-105-115 (1x)

Two Rounds of "Helen":
400M Run
21 Kettlebell Swings (35lbs)
12 Pull Ups

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