Good morning! Holy nuggets. To say I’ve been busy the last week would be a serious understatement. But I’m back and working on getting my mojo (read: sanity) back. Clean eats, country music (not sorry), and SLEEP. An area where I have been seriously lacking is being tackled once again. New bedtime: 10 pm. Let’s observe that for a second. Party animal status?
On the note of country music, I seriously can’t stop. For those of you that are friends with me on Facebook, you see my Spotify music streaming all. the time. My favorite playlist (on my favorite app) right now:
Billboard Country Songs. On repeat. For example, right now I am watching CMT while drinking my coffee. Fact.
Let’s move on from Country Overload and talk about CrossFit. I’ve been riding the struggle bus lately because I’m not getting enough sleep. One thing I’ve been doing a lot more is reading CrossFit Journal articles. I found one that talked about sleep, rest, and athletes, and found out that as someone who trains 5-6 days a week, I should be sleeping 10 hours a night. That’s right, TEN! A typical night for this girl is class until 7:30 or 8:30, eating second dinner, catching up on a few emails (I’m not superwoman, ya know), and then getting some schoolwork done before bed. Pre-bed snack, then bed somewhere around the hour of midnight, before waking up again at 6:30 or 7am.
Does that sound crazy?? Because it IS. We all need more sleep for our sanity and our muscle recovery (HGH, human growth hormone, is only released in Stage 3 of the sleep cycle. Cut sleep short and you cut muscle growth and repair short!), as well as our daily functioning. When I don’t get enough sleep (read: staying up until 1am working on a paper, then waking up at 6am to continue working on it), I feel sluggish the whole next day with barely enough rest for a functioning brain. Functioning brains are kind of important.
Breakfast this morning:
Savory Breakfast Tuna Cakes
Prep Time: 2 minutes
Cook Time: 5 minutes
Keywords: stir-fry appetizer breakfast entree side snack gluten-free high protein kosher low-carb low-sodium nut-free paleo soy-free tuna
Ingredients (1 serving)
- 1 packet tuna
- 1 egg
- 1 heaping tbsp. coconut flour
- coconut oil for the pan
- Italian seasoning and sea salt
- Break up the tuna in a bowl and add egg, seasoning, salt, and coconut flour.
- Mix together in a bowl while heating a pan on medium with a spoonful of coconut oil.
- Divide into two or three parts and add to the pan, flattening slightly.
- Cook until brown on the first side, then flip and do the same.
- Serve with your favorite sauce!
Topped with marinara, espresso on the side! Had TJ’s FiberFUL dried fruit with peanut butter (out of almond butter, have to go to Wegman’s today) and chocolate chips after.
That’s all for now! I’m out of time. Heading out to train, followed by a chiropractic appointment (one of my trainers is also a chiropractor… I live an awesome life. My back can’t freaking wait), and then comin’ atcha with a VLOG involving some awesome new apparel in my life.
How are you Sweating Dirty?
What did you have for breakfast?
Country music fan? Yes or no? (I won’t judge/hate you if you say no, I’m totally cool with anything that’s not screamo)