Day 9: Chili-Lime Coleslaw & 21DFX Upper

Tuesday = Arms!

I think this might be my favorite. I LOVE what lifting weights has done for my shoulders. I love being able to lift a big bag of dog food with one hand, while wearing heels. I feel empowered.

And despite having done some form of weightlifting for most of the last year, I don’t look like a man… because I’m not a man and don’t take steroids or testosterone supplements. Weights do NOT make you big unless you train for that specifically. And you can’t do that by accident. Just ask any real bodybuilder. But I digress…

It’s another day of Countdown to Competition (C2C), so a LOT of protein. That little sweet potato sitting in my lunch container is like nectar of unicorn tears. It’s amazing. I love how I’m not even halfway through this program but seeing results already!

 

Got a yummy recipe for ya… the coleslaw that’s under the fish in my picture above. I’m not a fan of goopy coleslaw, and of course can’t do one with mayo right now. Or ever. Gross. So I looked at a few recipes, got inspired, and made my own version…

Chili-Lime Coleslaw

  • 1 bag of pre-chopped cabbage slaw (whatever kind suits you)
  • 4-5 TBS Greek Yogurt
  • 1 TBS Apple Cider or Red Wine Vinegar
  • 1 tsp honey
  • A few good dashes of DAKS Green Zest seasoning¬†
  • Several squirts of lime juice
  • A few squirts of sriracha hot sauce (to your personal heat preference

Mix all the ingredients but the cabbage slaw until well-incorporated. Add whatever spices you think you want if the taste isn’t perfect to you yet. This is an art, not a science. Once you’ve got the sauce you want, toss the slaw in it. Just a warning, the heat and flavors will INTENSIFY when you let it sit in the fridge for a few hours or overnight. You want that to happen, but just remember it when you’re putting the hot sauce in there.

 

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