One Fit Ramadan

I realized I have left out one of the most important things I eat for Iftar. Well maybe not important but traditional? I open every fast with a date or two… or three. They are delicious, naturally grown in Saudi, and despite being a little on the higher end of sugar content, carry tons of great vitamins. They are a great source of fiber, vitamin A, and magnesium. Some studies have linked them to health benefits for your brain and heart while reducing risk of stroke and high blood pressure. If you haven’t had some before, I encourage you to try them. Like I said though, they are high in sugar so just don’t go overboard (even though it’s natural).

For some comic relief, a video I ran across a couple of weeks ago by some goofy kids in NYC:

For Sahoor

I had chicken leftovers from the night before that I had intentionally made extra of. I keep forgetting how much of a challenge eating chicken is in the morning. It tastes good but requires effort for me. Any how I finished that up and then had a protein shake.

Workout of the Day

3 rounds
15 Ring dips*
Kettlebell swings 53lb – As many reps as possible without stopping
Rest 2 minutes
15 Sumo-deadlift high pulls with KB – 53lb*
Wall balls 20lb – As many reps as possible without stopping
Rest 2 minutes

Your score is the lowest amount of reps you were able to complete for each movement
*this must be done unbroken. If you stop/pause, you must start your reps from 0

I think I might be done with metabolic conditioning workouts for the remainder of Ramadan. I don’t remember feeling like this last year but I definetly require a lot more rest after finishing the workout. I don’t think I’m going any harder than I was last year. Maybe the workouts are more challenging? Maybe I’m just that out of shape? I enjoy the workouts very much but I hate that feeling afterwards of not wanting to move. I think I will stick to strength training for the remainder and maybe throw in some short met-cons.

For Iftar

Thai spiced chicken

• 1/2 lb of boneless chicken
• sea salt
• chili powder
• about two fist-fulls of lettuce
• 1 scallion
• 2 tsp of thai curry paste, Mae Ploy brand
• 1 carrot, diced
• 1 cup of broccoli, cut into pieces
• 1 lime, juiced
• 1 Tbsp of coconut oil

1. Heat up a skillet and add in coconut oil.
2. Marinate the chicken with the desired amount of salt and chili powder.
3. Place the chicken into the pan and let it brown. When it starts to brown, flip it.
4. Cook both sides of the chicken on high heat for about 10 minutes, stirring occasionally.
5. Add in the curry paste and mix it around a little bit.
6. Cut up the lettuce, carrot, broccoli, scallion and add it to the skillet. Squeeze the lime onto it as well.
7. Stir everything up and then lower the heat to low-medium. Continue to stir until the vegetables are soft and the curry paste has mixed in with everything.

I honestly was a little unsure how this would turn out, especially since I’ve never used curry paste without using coconut milk. It took a lot of mixing and some lemon juice but it spread out real well across all of the ingredients. I love Thai food so anything with that type of kick to it I will enjoy. Needless to say I finished it pretty quick. Feel free to add as much green to it; it will fill you up better and of course the nutrients don’t hurt.

With that said, less than a week left! Wow..