Good Morning,

So to start things off I thought I will tell you what I eat today and what I do for exercise. I am hoping that this will be helpful in terms of examples of what you can eat and what types of exercises are possible to do at home.
So I had my wisdom teeth pulled on Friday and haven't been able to eat much over the weekend for fear of getting food in the holes, but today I think they are pretty much closed so I am going to try and eat as normal as possible. On mondays, wed, and fridays I am typically running short on time in the morning because I have to get lunches made, my daughter to the bus, and get to work for 8:30 (usually) so breakfast is typically a premade egg muffin - scrambled eggs, bacon, mushrooms, spinach, onions, salsa mixed up thrown in muffin tin baked for about 12 minutes and voila paleo muffin. They are delicious, just reheat and take on the go. Also my kids love them for breakfast, lunch, and snacks and they are so easy and good for you. I will lightly coat the muffin tin with coconut oil just to get some good fat in there and so they don't stick. I usually make a dozen or more on Sunday so they are ready for the week. They work out to be about 1 to 1.5 eggs per muffing depending on how full you fill the tray. Just add my one sin - coffee and away I go.
Oh yeah I also took out a whole chicken and a pork roast last night to thaw. So this morning I prepared a:

Brine for the Beer Butt Chicken -

1 quart or so of water

1 cup of sea salt

tbsp thyme or real thyme if you have some

tbsp sage

If you need more liquid you can add some organic chicken stock (costco has this)

Directions:

1. Put all the ingredients in a bag ( do not use a stainless steel pot) then refridgerate for at least 2 hours or more (I left it outside since it was cold enough)

2. Remove chicken, rinse it, pat dry, season the chicken inside and out with organic poultry blend - which I try and get under the skin of the breast as well which always is entertaining.

3. Get your beer butt chicken holder empty about 1/2 the beer out and if desired you can place some spices inside the beer can for more flavour

4. Place some onions or orange zest inside the bird cavity

5. Plop the chicken on the beer butt chicken holder whilst trying to get it on the holder without the onions falling out - lol.

6. Roast in the oven at 350 for about 1.5 hours depending on the size this one happens to be just over 4 pounds.

7. Wait for the deliciousness - the best chicken ever!!

Tonight after work I will make a brine for the pork roast to let it sit over night because it is a tougher cut of meat and you need to let the fibers break down a bit. Recipe to come for that haven't decided yet. Sounds like a lot of fiddling around and a lot of work but seriously it maybe took all of 15 minutes. Ok to be continued...

Ok so workout at lunch today was 10 min on rower at easy pace 2500m, then 8x30sec sprints at 95% 10 minute cooldown, 3reps x 12 sets of muscle ups (movement on gymnastic rings requires you to do a pullup movement from hanging then pushup to the top with a dip movement it is very difficult!!) 100 turkish get ups (which I will teach you - as they are great for core strength) then 240 seconds front plank on rings with feet elevated.
Lunch was leftover grass fed beef stew. Dinner was beer butt chicken and a rainbow salad (basically a salad that has all different colors of veggies in it) with homemade ceasar dressing. Lots of water during the day.
So that is pretty much what my day looks like. I am looking forward to getting started tomorrow with all of you.