Day 16 – Natural Foods + Burpees #30DayCC

by mrshutupandtrain on May 16, 2013

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At this point, you should be seeing results and getting used to eating right and working out. Time to combine the two and put your discipline to the test!

Today’s nutritional challenge is about fresh, NATURAL foods. We also have a physical challenge and another “Tasty Food Thursday” recipe below..

Natural/Whole Foods Only Nutrition Challenge -

You’re being challenged to detox by only eating fresh foods. No canned or packaged goods. No wrappers. Absolutely nothing processed!! You will need to cut, cook and clean all of the food you eat today.

**No canned or packaged goods. No wrappers. Absolutely nothing processed today

The Burpees Challenge –

Burpees are my favorite exercise. And I know you love them too! That’s why I’m challenging you to get them done today!

  • Beginners: 50 total burpees
  • Intermediate: 100 total burpees
  • Advanced: 150 total burpees

Remember to drink plenty of fluids and rehydrate…

Share a photo of your Burpees on Facebook,Instagram,Twitter with #30DayCC or #ShutupandTrain

“Tasty Food Thursday”

Thanks to Gillian, our recipe contributor, for providing another one of her healthier meal recipes that you can use for today or add to your cook book.

Quinoa with Roasted Vegetables

*I like to roast a combination of kale, yams (cut into cubes) and whole scallions. The kale cooks a little faster, so be sure to watch it and take it out when it’s ready. You can use any combination of vegetables that you like. Other good options are broccoli, carrots, snap peas, corn and peppers.

Preheat the oven to 400 degrees.

Line a sheet pan with foil (this helps with clean up) and place your veggies on it. Toss with a small amount of olive oil, salt and pepper. You can also add thin lemon slices, whole sprigs of thyme or your other favorite spices. Place the veggies in the oven and allow to roast while the quinoa cooks.

Bring 2 cups of water to a boil in a small saucepan. Add 1 cup quinoa. When the water returns to a boil, turn the heat down to medium and cover the pot. Cook for 15 minutes. After 15 minutes, turn off the heat, fluff the quinoa with a fork and make sure that the liquid has been absorbed. Cover the pot and let it steam for 12 more minutes off of the heat.

Meanwhile, check on the veggies. If they are cooked to your liking, take them out and let them cool. If you’ve left the vegetables whole to roast, chop them into bite sized pieces while the quinoa finishes cooking

Combine the cooked quinoa and roasted vegetables in a bowl. Dress with some red wine vinegar, lemon juice and a small amount of olive oil. If you have herbs on hand, toss them into the salad now. Chopped fresh basil, parsley or cilantro are all wonderful additions.

This will make enough for dinner and leftovers. It keeps well in the fridge. If you’re looking to add protein, add some sliced chicken breast.

Today’s contributor was Gillian Ferguson, and she’s the producer of Good Food on KCRW. Gillian also writes about food and recipes on her personal blog I Have A Lemon Tree.”

Don’t forget to share your photo killing the burpees and have a great Thursday!!

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