60 Days to go...1 day at a time!

It's the second day of my 61 day self challenge.  Yesterday was great!  I watched my portions, got my jog in, and abstained from some of my go to snacks lately.  Today has been great as well!

Here's what I've eaten today and a recipe share!

Breakfast

2 egg scramble (mushroom, red onion, and red pepper) 1/2 an avocado
2 slices of bacon and a few blueberries (2 cups of coffee not pictured)

Lunch

Leftovers!  Roasted chicken with grilled squash and red pepper!

Afternoon Snack

1/2 an avocado, 1.5 tsp of almond butter, celery

Emeals Dinner

Hawaiian Sirloin Kabobs with Tangy Cucumber and Tomato Salad

Dinner tonight was hard for me to portion control.  I didn't struggle so much when I was eating dinner.  The struggle started during clean up.  I was putting leftovers in containers and caught myself having another bite of of peppers, onions, pineapple and steak.  This was so yummy AND will be on our menu planning again!  

I recently learned from emeals that I am allowed to share some of their recipes with you!  I've had many people ask for recipes and I've declined as I didn't think I was able to share but apparently I am!  If you are Paleo I highly recommend both of these recipes.  Mr. says that they both nicely contrast each other.  I love summer pickles although they pack in a bunch of sugar.  I was excited that this summer salad gave us the same satisfaction without the sugar!

Hawaiian Sirloin Kabobs

     2 lb boneless top-sirloin, cut into 1 inch cubes

     3 Tbsp coconut amino soy-free sauce

     1/2 tsp garlic powder

     2 Tbsp coconut oil, melted

     2 yellow bell peppers, cut into 1-inch pieces

     2 red onions, cut into small wedges

     2 cups cubed fresh pineapple

     1/2 tsp salt, 1/2 tsp pepper

Combine steak, coconut aminos and garlic powder in a zip top plastic freezer bag.  Seal and refrigerate 30 minutes, turning once.  Preheat grill to medium high heat.  Remove beef from marinade; discard marinade.  Combine 1 tablespoon oil, bell peppers and onions in a bowl tossing well.  Alternately thread beef, bell peppers, onions, and pineapple onto metal skewers.  Sprinkle skewers with salt and pepper.  Place skewers on a grill rack rubbed with remaining 1 Tbsp oil.  Grill 6 minutes per side or to desired degree of doneness.

Tangy Cucumber and Tomato Salad

     1 1/2 lb cucumbers, peeled

     2 tsp salt

     1/4 cup apple cider vinegar

     2 Tbsp chopped green onions

     1 Tbsp chopped fresh cilantro

     1/4 tsp crushed red pepper

     2 plum tomatoes, seeded and chopped

Cut cucumbers in half lengthwise, and thinly slice.  Place cucumbers in a colander; sprinkle with salt.  Toss well; drain 1 hour.  Place cucumbers on several layers of paper towels; cover with additional paper towels.  Let stand for 5 minutes, pressing occasionally.  Rinse and pat dry.  Stir together vinegar, green onions, cilantro, and crushed red pepper in a small bowl.  Combine cucumbers and tomatoes in a serving bowl; add vinegar mixture tossing to coat.

If you have been following this blog than you know that we have used emeals Paleo plan along with Crossfit to loose a combined 160 lbs!  Enjoy this recipe!  We'll chat tomorrow!