Category Archives: Recipes
The title is the tag. I can’t wait for a full weekend of CROSSFIT!
Boyfriend and I board a plane on Wednesday afternoon to LAX and the home of the CrossFit Games, The StubHub Center on the campus of USC: Dominguez Hill.
25,000 people will be there
90 men, women and teams will compete to become the fittest in the world
I will be there
I will be knitting
So. On the CrossFit front: I’ve been doing plenty, but haven’t for a week as I’ve been doing a sort of CrossFit: Functional fitness. I’ve been moving apartments and I’ve been doing quite a bit of lifting, boxing, sorting, etc. with help from Boyfriend, best friend and Mom. I’m currently wrapped in Kinetic tape on three spots. It’s working, too, which makes me very happy.
We had 1 rep max a couple weeks ago and I did pretty good! I PRed my Deadlift (170), Bench Press (70), Clean and Jerk (95) and Snatch (75). Everything was at least a 10 pound PR, which made me really happy. I am also so close to bodyweight Deadlift, so I’m hoping that by the time we do 1RM again in three months, I’ll get it.
On the Paleo front, I recently made sweet potato brownies from Again Faster and took them into work. By the end of the day I had eaten 6 (I was hormonal, what can I say!) and everyone was asking me for the recipe. I even made them with agave nectar so my boss could eat them as she’s preggo.
Other than that, I’ve been working like crazy, knitting some and trying not to freak out over the smallest things. I have only two days of work before Boyfriend and I make our way to California.
So: The Knit/Crochet-a-long:
6 days, starting Midnight on the 22nd, until Midnight on the 28th. Knit something; anything. We are all on Ravelry to post pictures, offer encouragement, and be each others’ judges and coaches. We’re going for no DNFs. As I am the only one attending the actual Games, I’m going with something simple so I’ve picked up skein of Malabrigo Rios to mix with Wintry Mix Plucky Knitter. I’ll do random stripes in just stockinette as it’ll be a quick knit as well as a fun set of colors. I expect there will be plenty of funny looks but I don’t care. I’m so excited to be going again! See you all on ESPN 2 and 3!!
I’m off to my apartment to ice my sore back from picking up countless boxes. Then I get to go unload them.
I know it’s been a month since I last blogged… it’s been a month for all of my blogs… I’m not proud of it. But I think it’s about time I came out of hibernation.
The whole 30 challenge wasn’t as stellar as I was hoping, mostly because I had a bit of a…broken…ankle which stopped me from going to the box all that much, so I only lost about 7 pounds overall, and I’ve been struggling with it since then. I’m growing thinner, my chest is smaller and my pants absolutely don’t fit again.
I’ve been still strict Paleo with the exception of dark chocolate since the beginning of the year and my weight has been down since I’ve sprained my non-broken ankle so I’m not working out and being Paleo helps me lose the weight whereas Paleo + CrossFit means I gain weight… I’m sure I’m just not eating enough.
I made pancakes for dinner last night after seeing the recipe on Paleomg.com. She made banana, vanilla and coconut pancakes with a berry compote. I knew I had everything except for the vanilla bean at home and Boyfriend looked like he wanted to eat the screen they were so delicious-looking. I told him I’d make them for dinner when he came over on Sunday and I hoped they’d be amazing.
The recipe calls for two bananas, smashed (perfect, there’s 7 in the freezer), 3 eggs, 3 tablespoons of coconut flour, a splash of vanilla, 1/4 tsp of baking soda and that’s it!
When I made it, the batter was super thin, so I added almond flour to thicken it a bit and got it to a pancake-consistency but it was kind of a mess to make them. Paleo pancakes are much heavier and much more dense than All-Purpose pancakes, so they don’t flip and/or rise the way AP does. Some of them wound up being rather messy until I went to a smaller pancake size (about 2 inches in diameter at most) and was rather successful. They also need to be much more brown before flipping. Oh! and you need higher heat on the pan/griddle. Trust me on that.
We finished off the pancakes with some of the delicious sides made by Boyfriend’s best friend Jon and his wife Amanda for Christmas. I was so grateful that they made these things Paleo for us that it made the massage I bought her seem so mediocre. She created a wine jam, honey butter and lemon curd. Last night was the first time I’d opened the jars since we got them and it was all SO DELICIOUS. The lemon curd was so tart and sweet at the same time and the honey butter made my heart go all aflutter. The jam was the perfect consistency and mixed all together, the pancakes were just amazing. Boyfriend ate them faster than I’d ever seen him eat.
This morning we woke up and the first words out of his mouth were ‘I think you should make some pancakes for breakfast’ and kept insisting (even to the point of whipping the blankets off me and practically pushing me out of bed) until I was in the kitchen making the pancakes. I altered the recipe slightly in that I didn’t use coconut flour, but almond flour and I only put 2 eggs rather than 3 in the mix. It made the batter thicker right away and it was much easier to pour and cook. We used just the curd and honey butter and I wound up scraping up the remnants of it off the plate when the pancakes were all gone. Golly it’s good.
So now I get to digress:
My mom started Paleo (HI MOMMY!) at the beginning of the year and has since lost about 11 pounds and astonished her doctor when her cholesterol and blood pressure came back with increasingly normal numbers. The first thing I said to her when she told me this news? “I TOLD YOU BACON WAS GOOD FOR YOU!”
I’m a really great advocate for fat and bacon, to be honest with you. It’s weird that I tell people ‘eat fat’ but they don’t quite understand how good fat is for you. I mean come on… I wouldn’t be nearly 50 pounds down if I ate carbs. There’s a mason jar half-filled with bacon fat reserves, there’s always at least a pound of bacon and 12 eggs in my fridge and I willingly absorb the shock of groceries by shopping on the perimeter of the store. I don’t remember the last time I had bread…or white sugar…or milk chocolate. I no longer have migraines, I have more energy every day and I sleep way better at night. The pros outweigh the cons immeasurably when it comes to eating Paleo.
So when someone posts a status about eating egg whites with spinach and tomatoes, I think, “Where’s the bacon?” to which I get the reply “Bacon got me into this mess” which I just simply can’t believe is true.
Pasta got you into this mess. Bread got you into this mess. CHEESECAKE GOT YOU INTO THIS MESS!
Cut out grains, dairy, excess sugars– and eat clean foods fresh from the market and you’ll be amazed at how quickly the fat falls away to reveal the real you. This world is so full of processed foods or the new ‘fad’ foods to tell you how bad fat is for you and you shouldn’t be eating eggs or bacon because they’ll ruin your cholesterol when it’s simply not true. Take my mother for example: her blood pressure AND cholesterol are down because she’s eating clean; she’s eating bacon and eggs and she’s getting healthy. She ate carbs before and was on tons of medication to regulate her body… I’m willing to bet that in 6 months she’ll be off almost all of her pills and will just be taking fish oil and a multi-vitamin.
The cavemen had something going for them.
Who knew that roasted, salted almonds could look like this all of a sudden when you go to open the bag to enjoy some lovely almonds when you’re falling asleep at your desk?
Who knew that a person who was in dire need of said almonds because she may or may not be extremely exhausted, go apeshit upon realizing that said almonds cannot be consumed without throwing up?
I guess this is what I get for not sleeping enough over the last week and a half. What a crappy way to start my week.
I shall make up for it with Tomato Basil soup with chorizo sausage cooked in. It has lots of spice and zing to it and it’s delicious. I made a chorizo-laced chicken noodle soup for boyfriend too and I imagine he’ll be diving in within the next hour or so. I love leftovers. In fact, I think I’ll go and purchase more of this soup and chorizo because it’ll be easy to live off it for the next week until I get paid.
For those who want to know, the almonds are probably about a year old. It’s understandable that they would commit almond-cide, but it doesn’t make me any less sad for their passing.
The soups are Progresso Tomato Basil and Chicken Noodle. I got a pound of chorizo sausages from the meat section and, after removing the intestinal skin from the sausages, dropped 2.5 sausages worth of little meatballs into each of the soups where they happily bubbled away cooking the sausages to perfection. They let go of their spicy oils and flavored the soups with just enough zing to really make you think about what you’re eating.
I can’t wait to try these– They err on the primal side because of the cheese, but I’ve been trolling his recipes and I can’t help myself. Scones sound amazing. Here’s how to take a scone recipe and make it Paleo:
I pulled this recipe from Vanilla Garlic. Again. Garret is fantastic and I’ve been reading him for years. I hope he doesn’t view my altering his recipes as bastardizing them…
Cheddar Rosemary Scones
7 ounces bread flour 1 Cup Almond flour
1 ounces sugar – One healthy squeeze of agave nectar or one tsp raw honey (melted)
2 teaspoons baking powder
1/2 teaspoon salt
6 ounces shredded cheddar
1 tablespoon chopped fresh rosemary
pinch of cayenne
7 ounces cream One cup almond milk
NOTE: This recipe may not come to the same fruition as the recipe states on Vanilla Garlic, but you’ll still end up with some delish scones.
1. Whisk together the bread flour, salt, sugar, cayenne, and baking powder. Next, whisk in the 5 ounces of the cheddar and the rosemary.
2. Add the cream and use your hands to gently bring together the ingredients. If you need to add a bit more cream then do so judiciously. It will be sticky and clumpy. Turn the dough out onto a lightly floured surface and knead twice (push-squish and push-squish, done).
3. Form the dough into a disc and cut into 6-8 pieces. Brush the tops with a bit more cream and top with remaining cheese.
4. Bake at 425F for 10-15 minutes or until golden.