Also, I've been working hard to get my protein bars available online. I've had so much fun developing the perfect recipe and I'm excited to let you know that they will be available in my online shop next Monday! I'm thankful for all of my taste testers and my friend Grace from Paleo Butter for helping me with the process. I think it's so important to have healthy snacks for when we're on the run and that's why I've created this bar. It's all natural, gluten free, grain free, dairy free and made from 100% paleo ingredients. I really hope you enjoy them!
And, as always, my training has been in full effect. I've been working out most days of the week with additional endurance training thanks to some girl sessions with my awesome teammates. They like to kill me, but I think they do it because they love me. Well I hope at least... In the past two weeks we've done a 45 minute EMOM, 30 minute EMOMs and multiple 2 mile runs. Basically my worst nightmare. Wait why am I doing this? Hopefully that statement everyone makes "what doesn't kill you makes you stronger" is true. Three days a week I get to enjoy some good solid lifting though thanks to a new program I'm following, The Barbell WOD. I'll tell you more about that later, but basically it's an awesome new program put together by Cal Strength to supplement CrossFit workouts and make you stronger! And the best part is it only takes 1 hour 3 times a week. I love everyone involved and I'm excited to see where it takes me.
Alright, so that broccoli salad I was talking about. All summer we've been having a salad before dinner with dried cranberries, chopped nuts and an oil and vinegar dressing. We had some broccoli in the garden so I picked two small heads and chopped them up and used them in place of our everyday lettuce.
A Lighter Broccoli Salad
Prep 10 mins
For the Salad:
- 2 small heads of broccoli
- 1/2 cup dried cranberries
- 1/2 cup roasted almonds, chopped
- 1/2 avocado, diced
For the dressing:
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2 tsp honey
- Wash and chop the broccoli into small bite sized chunks
- In a large bowl mix the broccoli with the dried cranberries, chopped almonds and diced avocado
- In a separate small bowl whisk together the olive oil, apple cider vinegar, dijon mustard and honey
- Pour the dressing over the broccoli salad and mix until evenly coated