Happy Friday, everyone!
This morning when I woke up, I was feeling extra-sluggish. I felt like I was teetering on the precipice of a debilitating cold. As a result, I decided against heading off CrossFit Palo Alto for the women’s class, and spent some extra time in bed instead.
I recognize that exercise is important, but lately, I’ve been so busy, stressed, and/or sleep-deprived that I feel like even a short metcon might tip me over the edge and send me right back to being sick. Because I’ve been juggling work, mommy duties, blogging, and preparing for the impending launch of our iPad cooking app, I’ve been really, REALLY bad about hauling my butt to the box. Coach Trish – I promise I’ll be back as soon as I can get my crap together!
For breakfast, I grabbed a few eggs from the fridge…
…and scrambled them up before dusting ‘em with Aleppo pepper.
I also downed a small cup of Farmhouse Culture’s Kraut Salad.
This blend of kraut and olive oil is far and away my favorite of Farmhouse Culture’s offerings – maybe because it’s not as sour or sharp tasting as the others. I’m such a wuss when it comes to sauerkraut.
At lunchtime, I quickly assembled a tuna and avocado wrap…
…downed a ginormous mug of bone broth, and ate a package of SeaSnax. (DEAL ALERT! Click on this link to get 26 packs of SeaSnax for only $24.50! Offer only good until 4/1/12.)
The rest of the afternoon was spent entertaining the Double-Os – who insisted it was run-through-the-backyard-sprinklers weather even though their teeth were chattering by the time I dragged their soaked butts inside.
While they sipped bone broth in front of the boob tube, I prepared dinner. I whipped up a fresh batch of Paleo mayonnaise...
…threw together some Paleo Krabby Patties...
…and roasted a tray of broccoli.
I like eating crab cakes with a tangy slaw, so I sliced red cabbage…
…slivered a carrot (using my handy dandy Kuhn Rikon julienne peeler)…
…and tossed the veggies with fresh lime juice, extra virgin olive oil, and salt ‘n pepper.
Here’s my dinner plate:
There’s no broccoli on the plate ’cause we just picked the stalks right off the baking sheet.
That’s all, folks!
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