Day 2

Hi all!

As requested by Kenz, here is a recipe for a celery salad that I adapted from Bon Appetite magazine. I intended to make it last Saturday after the workout to illustrate the elements of taste - but then it was Saturday after the workout. So, here it is - I promise, it's much better than it sounds.

2 tablespoons vegetable oil (rice bran or avocado is my preference)
2 tablespoons fresh lime juice
2 teaspoons coconut aminos or fish sauce
1 head of celery, thinly sliced on a diagonal
4 green onions, thinly sliced
1-2 fresh red chili depending on your heat preference - red cherry chilis work well
1 cup fresh cilantro leaves, picked from the stem
¼ cup toasted and salted cashews (I tossed mine with a little vegetable oil and cayenne and toasted them gently in a pan).
Salt, to taste

Toss everything except the cashews into a large bowl, mix! Top with cashews and serve. This salad keeps for 3-4 days, so make extra!

Need a protein? Grab some fish or  shrimp. Heat up 2 tablespoons of vegetable oil in a pan, add 1 clove chopped or pressed garlic. Sauté until just golden brown - add in fish or shrimp, season with salt and cayenne (if you like a little heat). Finish with lemon or lime juice. Easy peasy.

I think I'll make this for dinner tonight:
http://nomnompaleo.com/post/2579868716/curried-ground-pork-and-broccoli-slaw-frittata
It's delicious and keeps well - and if you make it in a muffin tin it's also adorable and transportable.

Enjoy!