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This recipe is a great protein base that you can throw on anything from sandwich bread to zoodles!
2 lbs. Turkey Breast (boiled)
8 tbsp Dijon Mustard
6 oz. Nonfat Yogurt
4 tbsp Apple Cider Vinegar
1 tsp Salt
5-6 Chopped Green Onions
6-8 Chopped Celery Stalks
- Add turkey breast and water to a medium-sized pot and bring to a rapid boil. Immediately reduce to low heat, cover with a lid, and let simmer for 30 minutes.
- In the meantime, chop green onions and celery. Place in a small bowl and set aside. In another small bowl add the Dijon mustard, Greek yogurt, apple cider vinegar, sweetener, and salt, mixing well until thoroughly combined.
- Shred or chop the turkey into bite-sized pieces and place in a large bowl. Add the chopped onions and celery as well as the wet ingredients. Stir until well combined.
- Refrigerate immediately. Salad keeps for about two weeks in the refrigerator and freezes well.
Serving: 1/2 cup
-Yoga at 8am, be there or be square!!