Hi guys! I’m back after another lovely weekend spent in the sunshine and having fun. Did everyone have a great weekend?! I know this upcoming one is the 4th of July but I had such a great weekend this past one. The only thing that makes next weekend even better is that we’re going back to Canada again 😀 This past weekend was a blast though. Friday night Z and I had a chill night in. We watched some Shameless (anyone else excited about season 7??!) then went to bed pretty early. Saturday I trained early since me and a few girlfriends went to Cedar Point! In case you don’t know what Cedar Point is, it’s an amusement park that’s about 45 minutes away from Cleveland. I imagine it’s one of the biggest attractions around. I’ve gone once or twice every year since I was little. We used to have Geauga Lake/Six Flags with Sea World when I was younger but sadly, that closed. Between those two parks, I’ve been riding rollercoasters since I was tall enough to go on them. I love the adrenaline and the careless feeling I get when I’m on the ride and the amazing feeling when I get off it. It boggles my mind when people say they don’t like rollercoasters but I understand, it’s not for everyone! Luckily my friends were cool with me packing a cooler so I was able to stick to the 30 day reset (from Wired to Eat) pretty easily. While I normally get ice cream, frozen lemonade or some sort of treat in the park, I was able to avoid it this time and was pretty proud of myself afterward. This 30 day reset has really had a huge impact on understanding my body and when it’s really hungry as well as my ability to honor my body and my goals by choosing to eat healthy foods. Don’t get me wrong, I love me some desserts still but I am recognizing that not everything is a special occasion and just because I made a habit of getting sweets at Cedar Point every year doesn’t mean I have to continue that habit. If I want something, I’ll enjoy it but for now I’m good with where I’m at. Mostly because I know once we get to Canada, we’ll enjoy some Henrietta’s which sounds much better than a frozen lemonade!
Sunday was a great training day. We had a fun lifting complex followed by the hero wod, Daniel. I haven’t done a hero wod in a while so it was nice to honor Daniel and remember those who give their lives for us. Some of my gym mates and I are doing a team competition together in a few weeks so we practiced one of the workouts on Sunday as well. It’s called Heartland Hustle and is written below. Grab 2 friends and give it a try!
Buy in: 100 ft HS walk
150 double unders
75 dumbbell snatches
60 burpee box jump overs
75 dumbbell snatches
2 athletes work on chipper (1 work, 1 rest) while 1 athlete works on AMRAP of rowing calories.
While you’re coming up with your 4th of July meal ideas, don’t forget to add this to your weekly meal prep! This pork scramble is SO amazing. I wasn’t sure how the flavors would blend but OMG I could have eaten this all week. The pulled pork is so juicy and blends perfectly with the veggies and mashed acorn squash. The green sauce brings it all together and if you throw an egg on it? Perfection! Enjoy this tasty pork scramble for breakfast, lunch, or dinner. Or all three because I promise it’s that delicious!
- 1 tbsp coconut oil
- 1# pulled pork
- 4-6 eggs
- ½# brussel sprouts, quartered
- Small red onion, diced
- ½ small head of red cabbage, chopped
- 1 acorn squash, halved and deseeded
- 2 tbsp coconut milk
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
- Cilantro, garnish
- 1# tomatillo
- 1 bunch cilantro
- ½ cup olive oil
- 3 cloves garlic, minced
- ½ avocado
- Juice of 2 limes
- 1 tsp salt
- Blitz sauce ingredients in food processor until smooth then set aside.
- Pre-heat oven to 400F. Line baking sheet with parchment paper. Once heated, place acorn squash face down on baking sheet and cook 40-50 minutes, or until softened to the touch. Once soft, set aside and let cool.
- Once acorn squash is cool enough to handle, scoop out inside and place in food processer with coconut milk, lemon juice, salt and pepper. Puree until smooth and set aside.
- In a large skillet, heat up coconut oil over medium heat.
- Add in red onion and cook until translucent. Add in brussel sprouts and cabbage and cover. Cook for 5-10 minutes until cabbage and sprouts are softened. Toss with some salt and pepper.
- Once veggies are soft, add pulled pork to pan and toss until evenly distributed. Turn off heat and set aside.
- Time to assemble! Start your plate with the acorn squash then top with veggie/pulled pork mixture.
- Garnish with sauce, cilantro and an egg. Enjoy!
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