I'm a Cheater

Yes it's only Day 4 into the Paleo Challenge, and you already cheated.  It was a business lunch.  You ordered Paleo - ahi tuna salad with olive oil and lemon for the dressing.  Side of broccoli.  Extra avocado.  Tons of food.  But there's the potential business partner sitting across the table raving about the mac 'n' cheese at this restaurant that he picked out.  He's insisting over and over again that you try it.  And so you have a bite. 

The world ends right?  Total apocalypse.  You might as well quit.  Try again ghostwriter.  This Challenge is not about a "diet".  It's about lifestyle changes.  There are going to be times that it's hard - make the best choices you can.  There are going to be times that you fall off the wagon - from as simple as a bite of mac 'n' cheese or having that latte w/the pumpkin spice syrup to as big as Super Bowl Sunday eating for time.  The whole point behind this Paleo Challenge is for everyone to challenge themselves to achieve a level that is difficult, but after 30 days they can MAINTAIN as a LIFESTYLE.  Are you really never ever ever going to have a burger with the bun again?  Never taste ice cream again?  That's probably not the case.  SO IF...IF IF IF you cheat, slip up, whatever you want to call it, shake it off.  Start again the very next meal.  Some people carefully plan their cheats for once a week, (one a month if you're Bryn) so they don't feel deprived.  But always keep in mind that LIFESTYLE mantra.  Just like one WOD not performed at 100% doesn't derail all of your training, one cheat doesn't either.  We are what we consistently do - so make good choices and fueling your body properly what you consistently do.

And now, because it's super chilly outside...some delicious soup.

Thai chicken curry soup recipe

Serves 4

Ingredients

• 2 tsp coconut oil;
• 1 chicken breast, chopped;
• 1 onion, finely chopped;
• 1 red bell pepper, chopped;
• 1 cup button mushrooms, chopped;
• 2-3 tbsp curry powder;
• 2 cups water or chicken stock;
• 1 tbsp almond flour, optional, for thickening;
• 3 cups coconut milk;
• 1 tbsp fish sauce, optional;
• ½ tsp fresh coriander, finely chopped;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Add the coconut oil and chicken to a large saucepan over a medium heat. Toss the chicken in the oil and cook for about 2 minutes.
2. Add the onion, red bell pepper and mushrooms to the saucepan and cook for just a minute. Season to taste with salt and pepper at this point.
3. Coat the meat and vegetables in the curry powder (add up to 3 tbsp depending on how spicy you want the dish to be). Cook for just about 45 seconds.
4. Add the water or stock, almond flour, coconut milk and fish sauce. Stir well. Allow the soup to simmer for 5 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
5. Adjust the seasoning, if needed, and top with the fresh coriander prior to serving.