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Day 2/30 Paleo Challenge with a Paleo Crockpot Recipe Share

I forgot to take my vitamins this morning :(  Somewhere in the rush of packing lunches, eating breakfast, and prepping dinner I forgot to grab them.  Taking them at noon for some reason feels different for me than taking them right around breakfast time!

No workout for me this a.m.  I turned off the alarm clock after a short mental struggle.  I do plan on running again this evening and tomorrow morning.  My run last night wasn't pretty but I managed.  My pace is super slow and I am not sure how to be quicker and still be able to breath.  I assume it's just a combination of practice and work.  My first 1.5 miles was pretty decent but then I had to put in both ear buds and concentrate.  I developed a cramp in my side and in my back but instead of stopping to walk I just slowed my pace.  Will I ever be able to go longer distances?

So this morning I got to sleep in a bit and had this for breakfast:

I packed this for my morning snack:

Warmed up last nights leftovers for lunch:

Then I had this for an afternoon snack:

Dinner was put in the crock pot before I left for work:
Emeals Dinner Recipe Share Below

Slow-Cooker Beef Roast with Mushrooms
(Disclaimer: Due to the Paleo Challenge I opted not to brown the roast with almond flour)

Ingredients: 3 lb beef chuck roast, 1 tsp salt, 1/2 tsp pepper, 1/4 cup of almond flour, 1 Tbsp coconut oil, 1 large onion chopped, 1 1/2 cups celery chopped, 1 (16oz) package of sliced mushrooms, 1 cup organic chicken broth, 3 Tbsp coconut aminos soy-free sauce, 1 Tbsp balsamic vinegar

Directions:  Sprinkle beef with salt and pepper; dredge in almond flour.  Heat oil in a large skillet over medium-high heat.  Add beef, and cook 3 minutes per side or until browned.  Transfer beef to a 5 or 6 quart slow cook; top with onion, celery and mushrooms.  In a small bowl, stir together broth, coconut aminos and balsamic vinegar.  Pour over vegetables in slow cooker.  Cover and cook on low 6 to 8 hours or until roast is tender.

Arugula-Almond Salad

Ingredients: 1 (10 oz) bag baby arugula, 1 red onion thinly sliced, 1/4 cup sliced almonds, 1/4 cup extra virgin olive oil, 2 Tbsp red wine vinegar, 1/4 tsp salt, 1/4 tsp lemon pepper

Directions:  Combine Arugula, onion, and almonds in a serving bowl.  Whisk together oil, vinegar, salt and lemon pepper in a bowl.  Drizzle vinaigrette over arugula salad; toss to coat.

I'm ending my evening with a rec league volleyball game and a run if the weather hold out.  I might also add...that part of our partner challenge is to share our food journals with our partner.  So get used to seeing the contents of my stomach for the next month...but to ease the pain I will share as many recipes as I can!  Food is a Drug #Paleo!

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