Boot camp week 3 day 2

8:30am
20 min Workout
Level 1 of the 30 day shred.

Glad to say it was easier than the first time I did it. And I used 5lb hand weights instead of my usual 3lbs. Feels awesome.

9:15
Made a protein shake and some go lean cereal.

12:00pm
Ate a mango

1pm
Snack; veggie straws

3:00pm
On the way to pick kids up from school.
Larabar. Didn’t like it that much.

4:00pm
Toasted turkey sandwich with spinach and light chipotle mayo. Carrots and hummus.

6:00pm
A cup of sleepy time relaxing tea with one spoon honey

8:30 late dinner
Spinach stew with rice

Boot camp week 3 day 1

Monday weight and measurements
Weight: 121.0 lbs
Arms: 10.5 inch
Waist: 31.5 inch
Thigh: 21 inch

7:30am
While driving kids to school I munched on this and some water.

Breakfast with family
Wheat pita
Boiled eggs
Egg salad with salt, pepper and drizzle of olive oil.
Bulgarian cheese
Hummus
Tomatoes and cucumber
Za’atar
And red pepper paste (yum)

12:00pm
Drank a cup of leftover green ginger ale.

2:00pm
Ate 2 bowls of leftover soup from last night

6pm
Drank a cup of ginger tea with honey.

7:30pm
Dinner
Chicken in onion sauce “mutabal”

5 min Tilapia Fillets

Quick 5 min tilapia fillets, easy lunch or dinner, very moist and flavorful you will love it 🙂

Ingredients: serves one person
2 tilapia fillets, thawed in fridge
2 stalks green onions, chopped
2 mini bell peppers or half a large one, any color (I had orange)
1/2 tsp each of salt, black pepper, garlic powder, paprika.

Heat small pan on medium high heat, drizzle some oil (I used olive oil)

Place raw fillets in pan.
Sprinkle the spices on top of the fillets.
Let sizzle for 2-3 mins. Then flip.

Add the onions and peppers and cover for about 3 mins. Fish should be moist and cooked, peppers lightly steamed and crunchy. If you like it a bit more brown u can leave in for a couple more mins but make sure fish doesn’t get too flaky and break up.

Add to plate and gobble up. 🙂
Best served with a salad, or a side of brown rice.
I ate it by itself with no sides. I was too hungry lol.

Let me know if you try it 🙂

Easy Peasy Guacamole

This recipe took me a long time tweaking a bit of this and that, til it became as close as I can remember the authentic Mexican dip we had on our trip to Mexico. I will never forget that taste!!!!

Anyways, I’m not claiming this is anything authentic, but it is most definitely delicious. Especially with chips… Try it for yourself

Recipe:
2 large ripened avocados (soft to touch but not super squishy)

2 Roma tomatoes, chopped
1/2 small red onions, finely diced
1 jalepeno finely diced
Half a bunch of cilantro, finely chopped
Juice of a lemon
1/2 tsp salt.. Or to taste.

Combine all in one bowl, smash and mix, serve.. Takes about 5 minutes to prepare 🙂 easy peasy indeed

Musakhan

Salam to all, 

Musakhann, need i say more??? No? Great. Let’s get straight to business then 🙂

serves 2-3-4 people…

ingredients:

2 Cornish hens ( 2-3 lbs of any chicken would work)

lots of sumac.. at last 1 1/2 cups on hand, just in case.. this is the main spice today

5-6 onions

salt+pepper to taste

2 splashes of vinegar

1 tbsp knorr/chicken bullion (I’m addicted, I know its bad)

1 tsp mixed spices

1/4 cup olive oil

1/4 cup broth

taboun bread (how many depends on how u will serve it,  if you’re doing the rolls then u’ll need 2-3. if ur doing just the tray version u need 1-2)

toasted nuts (optional) (I didn’t use because I was out! oops)

I personally like both versions, the tray one give a nice crisp to the bread, while the rolls are way cleaner and easier to eat.. do whatever suites ur fancy..

this is called taboun bread.

its about the size of a medium pizza, 12″ inch in diameter…

and its thicker than pita and very soft when fresh.. it doesn’t have a pocket (like pita bread) so its considered a flat bread..I found mine at the middle eastern grocery so I didn’t make it..They have all sizes, small and big. these are big

  clean and cut about 2-3 lbs of chicken. As usual I used 2 Cornish hens..

add knorr, sumac, black pepper, mixed spices, vinegar and stir well.

rub it in and let marinate for 30 mins (if u have the time)

place in a baking tray and cook in oven on 425 for 1 hr.

get your onions and chop til u cry!

chop it medium size, not too small and not too big

heat the olive oil (in a big enough pan)

add the onions

until nice and translucent (will take about 10 mins on high heat)

its good enough now

add 3 tbsp sumac, 1/2 tsp black pepper, salt (to taste, abt 1/2-3/4 tsp), and broth and stir

it should look like this

until nice and brown like shown. u can spray/brush some oil on it if u feel its getting dry.

when its done, take it out and let cool to touch. (few mins)

get a baking tray, round is best.. (maybe a pizza one, my mother in law brought me this one from Gaza when she came) and grease it with olive oil all around

lightly rub some oil on the bread too, both sides..

add the onions on top..

then layer the chicken…

then sprinkle more sumac on top.. if u like toasted nut then feel free to add them now.. then put in the oven on 400 (or broiler) for another 10 mins to make the bread crispy..

another variation is to just put the onions in the bread and make a roll.

sprinkle with parsley ( and the nuts if u want)

roll it up

roll in foil and bake for 10 mins under broiler.. to make it hot and crispy.. I did both ways.. when done, cut it in half (with foil on) and serve. the foil keeps everything in one place.
.

NOW THIS IS DONE!!!!

I dont know if u can tell, but the crust is browned and crispy.. not too hard nor too soft, but just right… DELICIOUS!!

sprinkle parsley on top (I think i have a weird habit of covering everything in chopped parsley or cilantro if u noticed)

cut slits into the outer crust with a pizza cutter/knife and pull out piece by piece, it will cut by itself and enjoy and gobble up! Sahteen! ahhh I can still smell the sumac lol…. from the picture

Let me know if you have tried it before!!!!!!!