ZOMBIE Survival Workout

Because you never know when you'll need these skillz.
- Image courtesy of Neila Rey

Make Me a Sandwich Workout

I suggest making your sandwich BEFORE doing this one... You'll be too tired afterwards.
- Image courtesy of Neila Rey

Healthy McGriddles

INGREDIENTS

-----
1 Whole Grain English Muffin
1/4 can coconut milk
Dash of cinnamon
4 eggs
Feta cheese

DIRECTIONS
-----

1) Pour your coconut oil,2 eggs,cinnamon in a bowl. Mix.

2) Cut your English muffin in half and let soak for a minute.Cook like you would French toast except use coconut oil instead of butter.

3) Microwave 2 scrambled eggs in a small bowl or mug(see my 2 minute recipe post)for 1 minute to create that perfect,round egg.

4) Place your egg on your muffin, sprinkle with feta cheese.

((21 DAY FIXERS: If you're not on the Extreme plan,add turkey bacon and syrup!))

Irish Stew

This delicious Irish stew is very easy to prepare, but it will make you look like a culinary wizard. The result is a rich, savory dish that is satisfying and delicious. Parsnips, leeks and cabbage give it a surprising amount of fiber, and it’s has 23 grams of protein per serving.

Total Time: 1 hr. 10 min.
Prep Time: 15 min.
Cooking Time: 55 min.
Yield: 4 servings

Ingredients:
2 tsp. olive oil
12 oz. raw leg of lamb, boneless, fat removed, cut into ¾-inch cubes (beef can be substituted)
2 cups low-sodium organic beef (or vegetable) broth
1 medium onion, diced
3 medium carrots, peeled chopped
2 medium leeks, sliced
2 medium parsnips, sliced
6 cups water
1 bay leaf
1 tsp. dried thyme
½ tsp. sea salt
12 oz. Yukon gold (or Peruvian blue) potatoes, cut into ¾-inch cubes
2 cups coarsely cut cabbage
¼ cup chopped fresh parsley

Preparation:
1. Heat oil in a large saucepan over medium-high heat.
2. Add lamb; cook, stirring frequently, for 3 to 4 minutes, or until browned.
3. Add onion, carrot, leeks, and parsnips; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add water, bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; gently boil, covered, for 30 minutes.
5. Add potatoes and cabbage; cook, uncovered, stirring occasionally, for 10 to 15 minutes, or until lamb and potatoes are tender.
6. Remove bay leaf; add parsley.

It's LEG DAY

Time to work those legs and that booty~
- Image courtesy of Neila Rey

Pea Soup

Make this soup in early spring, when fresh peas are in season (or use frozen). There is a reward for shucking all of those pea pods…you won't believe how good it tastes.

Total Time: 39 min.
Prep Time: 10 min.
Cooking Time: 29 min.
Yield: 4 servings, about 1 cup each

Ingredients:
2 lbs. fresh peas in pods, removed from pods, reserve pods (or 2¼ cups fresh peas)
4 cups water
2 bay leaves
4 fresh thyme sprigs, chopped
1 Tbsp. olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
3 fresh parsley leaves, chopped
½ tsp. sea salt (to taste; optional)
Chopped chives (for garnish; optional)

Preparation:
1. Place empty pea pods (if available), water, bay leaves, and thyme in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, gently boil for 15 minutes. Strain through sieve, and discard solids. (You should have at least 3 cups of flavored liquid.)
2. Heat oil in large saucepan over medium-high heat.
3. Add onion, carrot, and celery; cook, stirring frequently, for 5 to 7 minutes, or until vegetables soften.
4. Add 3 cups flavored liquid; cook for 5 minutes to blend flavors.

5. Add peas; cook, stirring occasionally, for 3 to 4 minutes, or until peas are tender-crisp. 
6. Place pea mixture in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth. Add additional broth (or hot water) to thin consistency, if needed. 
7. Season with salt if desired. 
8. Ladle soup into individual bowls. Garnish with chives and serve immediately.

Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.

Nutritional Information (per serving):

Calories: 117

Fat: 4 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 316 mg

Carbohydrate: 17 g

Fiber: 5 g

Sugar: 7 g

Protein: 5 g

P90X/P90X2 Portions (per serving)

½ carbohydrate/legume and tuber

P90X3 Portions (per serving)

1 carbohydrate

Body Beast Portions (per serving)

2 legumes

Cardio: 30 Day Challenge

I'm posting this on the First of April so anyone who wants to can celebrate the Fools by getting the joke on them... Time to rock that body~
- Image courtesy of Neila Rey