“What I Ate” Wednesday…

I haven’t done a

in a while, so I thought I would!

Obviously, the day started out with a high protein, whole wheat Belgian waffle. I was feeling frisky and couldn’t decide which fat to smother it in, so I just put ‘em all on there. Half was smothered in coconut butter, a quarter in peanut butter, and a quarter in cake batter cashew butter.

After breakfast, I went to the ARC and had a particularly de-stressing lifting session and followed that up with a small protein shake of just 1/2 scoop of TBC cinnamon bun whey protein mixed with vanilla almond milk.

Current Favorite Lifting Workout 

• Back squats, 155 lbs – 3 sets of 6 or failure
• Deadlifts, 155 lbs – 3 sets of 6
• Pull ups, bodyweight – 3 sets until failure
• Tricep dips, bodyweight – 3 sets until failure
• Butt (kick back) machine, 190 lbs – 3 sets of 6 per cheek
• Lat pull downs, 85 lbs – 3 sets of 6
• Hamstring curl machine, 70 lbs – 3 sets of 8
• Abs + pushups

Then, I went to biology lab and was bored outta my gourd for 2 hours. I raced home to make lunch and was so hungry I just kinda winged it. Usually that turns into an epic fail, but this

curry & coconut oil fried chicken and root vegetables

hit the spot.

Recipe: Serves 1

• ~3/4 cup sweet potato, cubed
• 1 cup butternut squash, cubed
• 5 oz chicken, chopped
• 1 1/2 tbsp coconut oil
• handful snap peas
• yellow curry powder
• dash cayenne pepper
• handful shredded coconut
• salt

Directions – Add 1 tbsp of the coconut oil to a pan on medium high heat on the stovetop. Fry the potatoes and squash until slightly soft. Add the other 1/2 tbsp of coconut oil as well as the chicken and snap peas. Sprinkle the spices liberally over everything. Stir fry until the potatoes are crisp and the squash and chicken are cooked through. Garnish with shredded coconut. Enjoy!!

Then,  I ran to the grocery store, snacked on an apple + black walnuts, and studied some.

For dinner, I was craving sweet potatoes again and wanted to try a cuisine from a country I had never been before.

Peru! 

Lomo Saltdado

Recipe: Makes 2 servings

adapted from A Cozy Kitchen

• 1 sweet potato, cubed
• 2 tbsp garlic olive oil
• ~2/3 lb sirloin steak, sliced
• 1 small red onion, diced
• 2 handfuls cherry tomatoes
• 1 serrano pepper, de-seeded and minced
• 2 garlic cloves, minced
• 1/2 tbsp cumin
• 2 tbsp ketchup
• 1/2 tbsp soy sauce
• fresh parsley, minced
• salt & pepper to taste

After dinner, I went to a DG meeting and got some ice crame with a couple friends. As we were leaving the shop, one of them accidently smashed her boyfriends car into the car next to her in the parking lot . It was understandable though, the parking spots were really strange. Instead of being rectangles in parallel to one another, they were diagonal and deceivingly long… But she left a note with all of her information and its all being sorted out!

Question: Do y’all ever make traditional recipes from countries you want to travel to?? Have a lovely Wednesday!