Indian-ish Sunday

OK, the “Carb: Good or Bad” Post should have been posted yesterday but due to my laziness and excitement for passing the screening test for RPM instructor, I didn’t post it. I intended to include some more details about carb from the books but I just did it relying on my memory πŸ™‚

Today’s breakfast is a standard SCD:

Scramble Eggs with Salmon(I will post the picture tomorrow πŸ™‚

  • 1/2 teaspoon macadamia oil
  • 2 eggs
  • 56g bumblebee wild pink tuna
  • 1 cup shredded lettuce

The lunch salad I just had includes an indian-ish baked spiced chicken breast πŸ˜€

  • 1 cup lettuce
  • 56g bumblebee wild pink salmon
  • 1/2 avocado
  • 80g baked chicken breast (recipe under picture)
  • dressing: dijon mustard with some white wine + apple cider vinegars

Baked Spiced Chicken (serves 1 hungry person)

ingredients:

  • 1 Chicken Breast Fillet (mine weighted around 390g with skin, defrosted)
  • 1 tsp each of ground ginger, cumin seeds, cardamon, garam masala
  • 1/2 tsp each of chilli powder, paprika and cinnamon
  • Baked BBQ tempeh
  • splash of lemon juice

directions:

  1. Β Preheat oven to 225C/437F
  2. Put everything into a ziplog bag/plate and make sure that chicken is well covered with marinade.
  3. Put chicken and remaining sauce into a baking dish and bake for 20mintues with skin facing up.
  4. Flip the chicken over and bake for another 10 minutes. Enjoy πŸ™‚

*It would be better to marinade chicken for at least 2 hours but I don’t do it very often as me so LAZY πŸ™‚

*I divide the chicken into 2 meals: 85g for lunch and 150g for dinner and I trim the fat and remove the skin.

I am planning to jog and do some circuit training later in the afternoon. Hopefully, I can move my butt from the chair πŸ™‚

Audrey

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