So today will be your second workout with us.
As some of you heard from your classmates, the first workout can be really tough...and the soreness may be bothering you.
Take it one day at a time. Drink plenty of water.
You can do this.
Small handful of almonds and an apple
Paleo Chicken Fajitas (credit, PaleoDietLifestyle.com)
Fajitas are a classic in Tex-Mex cuisine and are adored universally by kids and adults alike. The classic fajita calls for skirt steak and is served with a choice of toppings over corn or flower tortilla, but this paleo take on the classic fajita meal is just as delicious without the tortilla. Today, fajitas are also commonly prepared with pork, chicken or shrimp and the usual vegetables include bell peppers and onions. Enjoy making a big batch and pleasing the whole family with this classic do it yourself dinner. This recipe serves about 5 people, but be sure to make more for leftovers.
- 3 lbs chicken breast, cut in thin strips;
- 3 bell peppers;
- 3 onions, sliced;
- 2 tbsp oregano, chili powder, cumin and coriander;
- 6 chopped garlic cloves;
- Juice of 5 lemons;
- 4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here);
- Butter lettuce to serve;
- You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, mayonnaise and/or salsa verde;
- Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
- If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
- When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
- Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.
Grilled Pork Chops With Tomato Peach Relish (credit, EverydayPaleo.com)
3 large garlic cloves
1 tablespoon extra-virgin olive oil
1 fresh lime, juiced. (Set aside 3 tablespoons for marinade)
4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound)
1 large peach or nectarine
1 pint grape or cherry tomatoes (10 ounces), quartered
2 scallions, finely chopped
1 tablespoon finely chopped fresh jalapeño chile
1/4 cup chopped basil
2 tablespoons chopped mint
2 tablespoons red-wine or cider vinegar
1 tablespoon chili powder (optional)
1. Mince and mash garlic to a paste with 1/4 teaspoon salt.
2. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
3. Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
Chop peach, then toss with remaining lime juice in a medium bowl and let stand 5 minutes.
Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
Serve chops with relish. Accept compliments.
And as always, enjoy!