Saturday, January 16, 2016

Day 7: January 17th, 2016

Day 7 Agenda:
  1. I challenged you to try new primal recipes and then on Day 7 SHARE this new favorite recipe for a big Sunday dinner with your family and/or friends!
  2. Rest... no strenuous physical activity. Spend meaningful time with your family, friends, or enjoy some alone time by taking a walk or enjoying the weather outside.
Meal/Snack Ideas:

Breakfast
- fried eggs, sugar-free bacon, and sautéed mushrooms

Lunch- roasted carrots and red onions {another modified dish from the Nov. 2015 bon appetite magazine} as a side dish for a protein/fat 
Ingredients: 
  • 2 lbs. carrots {2 bunches} peeled and cut into 3" pieces
  • 2 large red onions, each cut through root end into 8 wedges
  • 1 tsp coriander seeds, coarsely chopped or coriander powder
  • 1/2 tsp aleppo pepper or crushed red pepper flakes
  • 1/2 tsp paprika
  • 2 Tbsp sherry vinegar or red wine vinegar
  • 1 Tbsp lemon juice
  • 4 Tbsp olive oil, divided
  • sea salt
  • black pepper
Preheat oven to 425 degrees. Place carrots on a rimmed baking sheet with tin foil and onions on a separate baking sheet {spread evenly on sheets}. Drizzle with the 2 Tbsp olive oil and season with salt/pepper. Roast in oven tossing occasionally until golden brown and tender {25min for carrots and 35-45min for onions}. Let cool. Meanwhile, cook coriander seeds, aleppo pepper, paprika and remaining 2 Tbsp olive oil in a small skillet over medium heat for a couple of minutes until fragrance comes out. Let cool. Stir in vinegar and lemon juice. Season with salt and pepper. Then, combine roasted carrots and onions to large platter or bowl. Drizzle with vinaigrette and toss to coat.


Dinner- crockpot or oven roast 
{I usually use a crockpot, but below is an online recipe from Allrecipes.com for the oven.}

Ingredients:
  • 1 Tbs olive oil
  • 3 1/2 lbs beef chuck pot roast
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/4 cup butter (full fat like kerry gold)
  • 1 tsp rosemary
  • sea salt and pepper
Set oven to 275 degrees. Season roast with salt and pepper. Brown the meat on all sides in a large pot with olive oil, medium to high heat. Once browned, put aside on a separate plate. Then put the diced carrots, celery and onions in the pot for a few minutes with the leftover meat juices. Season with salt and pepper. Add butter and cook until for a few minutes more until onions are tender and translucent. Add rosemary and store everything together. Then add roast back to the pot and cover with lid. Place in the oven and cook for about 2 1/2 to 3 hours or until roast is tender.

Take some notes! 
-how did you increase your daily movement?
-primal meal shared with family and/or friends?
-what did you do on your REST DAY?
-relaxation techniques tried?
-energy level {POOR, AVERAGE, GREAT}?
-satisfaction level with meals?
-hunger level between meals?
-struggles?
-benefits?