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Pesto chicken and shrimp with yellow squash

 
Whole30 day 16..... Not that good. I have been so tired today that I feel like I could fall asleep at any moment. I even took the day off from crossfit today, and for those who know me, that's not normal. I never miss a day at the gym. I took a rest day in hopes that I won't be as tired tomorrow. For breakfast I had a hard boiled egg and some bacon, I had some trail mix and an apple to snack on, and for lunch I had a bunless burger and grilled vegetables. I had all intentions of only making pesto shrimp, but I didn't buy enough shrimp at the grocery store and I had some chicken strips so I just made both. To make the pesto you will need 1 cup fresh basil 1/4 cup walnuts 1/3 cup olive oil 2 cloves of garlic Salt and pepper to taste Combine all ingredients in a food processor and blend until smooth. I bought 1 pound of shrimp and I should have bought 2. I started by peeling all shrimp and then covering them in the pesto and putting in the refrigerator for about 2 hours before I cooked them. Same thing with the chicken. I cooked the shrimp and chicken in a different skillet because the shrimp cook much faster than the chicken. I cooked both chicken and shrimp in a tablespoon of coconut oil. Squash Peel and cut 4-6 squash with a mandolin to make them the size of a noodle. Cook for a few minutes in olive oil or coconut oil just to soften. 20120816-171530.jpg
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