8/26 Foodie Friday

Dara and Jason (J-Roar) demonstrate push-ups scaled and as prescribed. Notice their elbow position. Elbows point towards your hips. Dara is a previous Whole Life Challenge winner! She is playing again this Fall.

Today's Foodie Friday post comes to us from the Whole Life Challenge. It's a great example of the daily support you receive while playing. The organizers publish daily blog posts and I, your WLC Team Captain, publish daily Captain's Posts on our WLC web page. 

Remember, we are having a raffle prize for everyone who registers for the WLC by the end of the day Wednesday, August 31. Good luck! 

Easy Lunch on the Go: Healthy Salad in a Jar
Ingredients:

• Grilled chicken (or grilled protein of your choice), sliced thinly
• 1 can of chickpeas, rinsed and drained
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 cup quinoa or medium-grain brown rice
• 2.5 cups water
• 1 bunch flat-leaf parsley
• 4 green onions
• 2 garlic cloves
• 1/4 cup olive oil, plus extra
• 1 tbsp lemon juice
• 1 red bell pepper, de-seeded and sliced lengthwise
• 1/2 avocado, diced
• 2 eggplants, cut into half lengthwise
• Coriander leaves, for decoration
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare your quinoa or brown rice as normal. Rinse under cold water, and leave to drain well.
2. On a baking tray, place the eggplants (cut side up), season with salt and pepper and bake for 20 minutes, or until tender. Remove from the oven and place in a bowl, covering with cling wrap, allowing it to steam for another 10 minutes. Scoop the flesh out using a spoon, and place it in a food processor and blend until smooth. Set it aside.
3. Place the garlic, green onion, and parsley in a food processor and pulse until finely chopped. Place mixture in a large bowl. Add quinoa/rice, oil, and lemon juice. Season with salt and pepper and stir until well combined.
4. In a small nonstick pan, heat extra oil over medium heat. Add ground coriander and cumin and cook for a minute. Remember to keep stirring, so it doesn’t burn. Add the drained chickpeas and stir for 5 minutes or until lightly toasted and the chickpeas are well coated with the spices.
5. In a large jar (or a few small jars), spoon the eggplant mixture into the base. Follow with a layer of spiced chickpeas, bell pepper, quinoa/rice mixture, and avocado. Top with the grilled chicken and coriander leaves.
6. Seal the jar and leave it in the fridge. This could last for up to three days.

Not only is this a convenient way to build a salad, but it gives you a really healthy and delicious lunch-to-go. 

You can pretty much layer any of your favorite combinations, but this recipe I’m sharing includes protein, legumes, vegetables, and healthy fat. It will fill you right up and fuel your day.

This could be prepared a few days in advance and you will have an easy lunch waiting for you in the fridge—and everyone is going to be wowed by how it looks. Not to mention, how happy your bellies will be.

Compliance Level:
This recipe is compliant on both Kickstart and Lifestyle levels.
Want to learn more about healthy eating? Join us for the next Whole Life Challenge. This eight-week challenge will improve your mind, your body, and your daily habits, leaving you happier, healthier, and in control of your lifestyle. If you’re ready for a change, this is your opportunity. Click the button below to register:

Register for the Whole Life Challenge

Today's Workout 
2 x 5 min AMRAPs
with 2 min rest in between 
10 Split snatches 95/65
(alternating legs)
15 Pushups
20 lateral jumps
Compare to Nov 14, 2014 ​