Friday 101119

Nutrition WOD
Breakfast:
Scrambled Egg Cucumber Sandwich
1 whole cucumber, cut into two.
3-4 eggs
2 tbsp of coconut oil

Hollow out each cucumber with a butter knife. Scramble eggs in a frying pan over medium-high heat along with coconut oil.

Once eggs are cooked, fill both cucumber with eggs. Serve.

Lunch:
Sweet Potato and Bacon Salad
4 cups of sweet potato, peeled and diced
1 onion, diced
4-7 slices of bacon, diced
1/4 cup of almonds, sliced
Grass-fed Butter

In a covered saucepan with some water boil diced sweet potato for 5-6 minutes or until tender. Remove from heat, drain, and place sweet potato into a salad bowl.

Meanwhile, place butter, onion, and bacon in a frying pan on medium heat and fry until bacon and onion have browned. Remove from heat.

Add bacon and onion to sweet potato and combine well.

Sprinkle with sliced almonds to serve.


Dinner:
Chicken Soup
7 cups of water
4 chicken drumsticks
1 large carrot, end chopped
1 onion, skinned
2 celery stalks, ends chopped
1 tbsp of salt
Pepper

Place all ingredients in a large saucepan, cover, and simmer for 90 minutes, stirring occasionally.

To serve, remove chicken meat from the bone and stir through the soup.

Dessert:
Banana w/ Honey Walnuts
1 Banana
3 tbsp of chopped walnuts
2.5 tsp of honey

Place walnuts and honey in a microwave safe mug and heat on a medium microwave setting for 30 seconds. Stir then repeat for another 30 seconds. Honey should boil and lightly toast the walnuts.

Cut the banana into slices and place in a bowl. Pour walnuts and honey over the banana. Be careful. as the honey will be very hot.

Leave to cool slightly before serving.