The Friday Five

1. What I'm Reading: Divergent by Veronica Roth

source

This is the first book of a three part series.  It is a dystopian novel set in Chicago and follows a 16 year old girl named Beatrice as she leaves behind her family to join another faction.  Since it's a young adult book, therefore easy read, I'm soaring through it.  I picked it up because I've heard it compared to Hunger Games, but so far I'm not loving it as much.  Full review to come soon.   (When I was looking for a picture of the book jacket, I discovered they are making it a movie.  Due out 2014.)

2. What I'm Eating:  Roasted Red Pepper and Asparagus Chicken Salad  I've eaten this for lunch everyday this week.

ingredients
one whole chicken, cooked, deboned, and cut into cubes (you can cook it yourself - I used my favorite recipe, or buy a rotisserie chicken)
3 peppers
1 lb asparagus
1/4 cup balsamic vinegar
1 tbsp basil
1 tbsp oregano
1 tsp salt
1 tsp garlic, minced
1/2 tsp black pepper
1/2 cup olive oil

directions
Cut peppers in half, remove seeds, and place over open flame of grill until skins are charred and black.  Place in ziploc bags, seal, and let sit for 20 mins.  After 20 mins, skins of peppers should be easily peeled away.  Chop peeled peppers and put in a large bowl with the chicken chunks.

Trim asparagus' tough ends.  Toss the asparagus with olive oil and salt and pepper to taste.  Place on grill over medium heat.  Cook about 3 minutes, leaving them slightly crunchy.  Chop asparagus into 1" pieces and add to bowl of peppers and chicken

Place vinegar, basil, oregano, salt, garlic, and pepper in the food processor.  Slowly drizzle in olive oil.  Pour the dressing over the chicken mixture and mix it all together.  

Serve as is or in an avocado like the original recipe or in lettuce leaves for a wrap.


3. What I'm Watching: Nada.  I haven't had much time for TV.  It's been a really busy week.


4. What I'm Listening to: 




These guys make me smile!

5. What I'm Pinning:

via Indexed by Jessica Hagy

Paleo Bora Bora Fireballs via The Girl Makes the Clothes

via Real Simple

via Southern Living

via unsure?

Happy Friday!

What are you Reading? Eating? Watching? Listening to? Pinning?

What are your weekend plans?

Sundays are for....

Pancakes.  

Paleo pancakes, of course.  These are the best paleo pancakes I have yet to make.

dry ingredients:
1/4 cup almond flour
2 tbsp unsweetened coconut flakes
1 tsp baking soda
1 tsp baking powder
dash of salt

wet ingredients:
2 eggs
1 mushed banana

Mix dry ingredients.  Add wet ingredients.  Cook in coconut oil.  

The banana and coconut combo was on time!  They were super moist and so delicious. This would be the perfect breakfast to impress your (paleo or not) weekend guests.

Family.

As always, lunch at mom and dad's.  And of course the crazy dogs.  

Shopping.

The afternoon was spent perusing Target and Marshall"s.  I picked up these shorts (spring fever, much?) and earrings.  

The red shorts came in so many colors.  It took every ounce of will power not to walk away with a royal blue pair and a navy pair with green polka dots.

A kitchen rug and some 90% chocolate bars that were on sale (buy two, get one free) also came home with me.  I'm always on the prowl for the 90%; it's almost impossible to find! 

Laundry.

Food prep.

Turkey green chili in the crockpot 

and a chicken salad using my favorite chicken under a brick recipe.

He may have stayed under the brick a little too long.

Lunch for the week....check!  Recipes to come soon. 


Reading and afternoon cocktails.

Actually, just one Paleo friendly cocktail: coconut water, tequila, and lime.  Tastes just like summer. 

Lola wanted a sip, but I was too greedy to share. 

The current paleo challenge at CFLC doesn't allow tequila, but since our cheat penalty is 20 burpees and I did 57 in our workout yesterday, I'm calling it a wash. 

As you can see, it was a gorgeous day!  The perfect day for a run.  Sundays are usually for running, too, but after 6 days of tough workouts, my quads, shins, calves, and hammies said, "No Sunday Runday!".    So, last but not least...

Foam rolling.

Hurts so good.



What is your favorite part of Sunday?

Rainy Day Recipe: Smothered Okra and Chicken

The weather here in southwest Louisiana is quite dreary.  It has been raining for 2 days.  I had to muster every bit of motivation in my body to get out of my cozy bed before daylight so I could tackle this WOD this morning (finished in 23:21).  Actually, I did a little test to see just how late I could sleep and make it to the box on time.  If the alarm is set for 5:00 and I snooze until 5:10, I still have time to brush my teeth, pull my hair into a bun, put on my workout clothes, and drive to the gym by 5:30.

Of course I am glad I drug myself out of bed and got my workout in, but I'm still sleepy!  

Rainy weather makes me crave warm, comforting food.  Gumbo, chili, soup, or if you do not have hours to let something simmer....
Smothered Okra and Chicken
6 servings
ingredients
1 tbsp oil of choice (I used Paleo friendly coconut oil.)
1 tbsp garlic
3 bags frozen cut okra, defrosted (Fresh would work, too, and probably taste better.)
1 can stewed tomatoes (I used some tomatoes my mom had canned last summer.)
salt, black pepper, and red pepper to taste
1 whole cooked chicken, deboned (I used rotisserie chicken, but leftover grilled or smoked chickens are great.)
1 tiny splash of liquid smoke (Omit if using a smoked chicken.)


directions
Heat oil in large pot.  Add garlic and cook until fragrant, about 30 seconds.  Add okra.  Season with salt and peppers.  Cook, stirring frequently.  When it starts to stick to the pot, add a little water and cover with a lid. Okra will get very slimy.  Continue to cook, adding water when necessary and stirring often, until okra is very soft. 

Add the tomatoes and stir.  The acid from the tomatoes reduces the sliminess of the okra.  Cook down the tomatoes.  If it is still too slimy, add more tomatoes.  Taste and adjust seasonings.

Add the chicken and stir.  Add the liquid smoke and stir some more.  Cook until the chicken is heated through.  Serve and enjoy!


What do you like to eat on rainy days?


Oh, and check out my new Recipage!  Click on the "Good Eats" tab.  My recipes are so organized and happy. :)

Filthy Fifty & Paleo Crockpot Lasagna

I was up after midnight last night, so the 5:00 alarm came way too early. Much to my despair, upon checking this morning's WOD, I saw this.  Ughhh.  It has been attempted before, but never completed. 

The cutoff was 30 minutes.   I finished the box jumps (20"), jumping pull ups, kettle bell swings (35#), lunges, skipped the knees to elbows (I was going to come back at the end because they take me for.ev.er!), finished push press (35#), back extensions, wall balls (14#), and 21 burpees.  By the time I got to the push presses, I was pooped.  One day, I will complete this workout in less than 30:00!

But today, Filthy Fifty has left me in desperate need of a nap.  

Maybe after lunch.  Which is going to be....

Paleo Crockpot Lasagna
In season vegetables, Paleo, and a Crockpot meal. 
4 servings
ingredients
1 tbsp olive oil
1 onion, diced
1 tbsp garlic, minced
1 lb ground meat (I used venison.)
1 tbsp salt
1/2 tbsp black pepper
1 tbsp oregano
1 tsp basil
1 jar (~16 oz?) Paleo friendly marinara (I use no sugar added Ragu.)
4 eggplant
4 squash
~1/2 cup fresh basil leaves
salt to taste

directions
Heat olive oil in large skillet.  Add onion and cook until translucent.  Add garlic and cook for about 30 seconds.  Add ground meat, seasonings, and herbs.  Cook until meat is browned.  Add marinara. As soon as it begins to boil, reduce heat to medium.  Let simmer while prepping the rest of your ingredients.

Slice eggplant into strips or "noodles" using a peeler.  Do the same with the squash.  Layer eggplant noodles into the bottom of the Crockpot.  Season with a little salt (I did this for each layer.). 

Add a layer of squash noodles.  Top with some torn basil leaves.

 Then add 1/3 of the meat and marinara mixture.  Repeat for 3 layers.  Cook on low for 8 hours.

Did you ever eat frozen lasagna? I used to love it as a kid!  I remember they took over an hour in the oven and I was always so impatient for it to hurry and cook so I could chow down. 

Of all the exercises in Filthy Fifty, which is your favorite and which is your least favorite?  Box jumps are one of my favs, but my calves are still uber sore from 200 double unders on Saturday and I had a really hard time jumping today.  Least fav, hands down - burpees.  I also hate wall balls.

Paleo Pesto "Pasta" with Blackened Chicken

The julienne peeler is back!  This time, for squash.  Because my pesto was already made, this was a really quick and easy meal. 

Paleo Pesto "Pasta" with Blackened Chicken
2 servings
ingredients
4-5 medium sized summer squash, julienned (I julienned the peel and all.  Like the cucumbers, the seedy middles did not yield noodles, so stop when you get to that part of the squash.  Chop it up and use it for something else!)
2 tbsp pesto (I had some in the fridge leftover from this.  You can use that recipe or use store bought, just read the ingredient list and make sure it's Paleo friendly.)
1 tomato, chopped
1 chicken breast, pounded until even thickness all the way around
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper
1 tsp coconut oil

directions
Heat coconut oil in a cast iron skillet on the stove.  Turn on vent fans.  Sprinkle chicken breast with salt and pepper.  Once skillet is screaming hot, put in chicken breast.  Let cook until "blackened" on  one side (~8 minutes).  Flip to other side and allow to cook through and blacken (~5 more minutes).  The skillet will smoke, which is why I advised turning on the fans.

While chicken is cooking, add pesto to squash and microwave in a covered bowl for about 2 minutes, or until squash is soft.  Take out of microwave and add tomato and cooked chicken. Mix together.

There you go.  15 minutes and dinner is on the table!

What are your quick go-to meals?

The Friday Five

1. What I'm Reading:  Unbroken

source

The author also wrote Seabiscuit.  Horse stories aren't my thing, so I was skeptical, but so many people have raved about this book.  It's the biography of a WWII veteran, Louis Zamperini.  The first few chapters (as far into the book as I have read) are about his childhood and his time training and competing as a runner in the Olympics in Germany. (He met Adolf Hitler!)  So far, so good.

2. What I'm Listening to:  This song came on Pandora yesterday while I was working.  I stopped what I was doing to listen.  It's just so dang good! 

This is another song so stinking good that  it prompts stopping what I'm doing so I can listen:

 

3. What I'm Eating:  Pulled pork

and Cucumber "Seaweed" Salad

and Whole Roasted Tomatoes with Baked Eggs

4. What I'm Watching:  Friends reruns. 

source

The only time I've really had to watch TV is after 10 PM, so my pickings are slim, but Friends never gets old.  Plus, I'm not too heartbroken when I fall asleep in the middle of an episode because I've seen every single one no less than 5 times.

5. What I'm Pinning:

 

Happy Friday!


What are you reading? Listening to? Eating? Watching? Pinning?

Cucumber "Seaweed" Salad with Seared Ahi Tuna

I have not stuck to my workout plan for the week.  Actually, today was the first day I fit in a workout. #Fail. 


My punishment came in the form of burpee box jumps at 5:30 AM via this WOD.  Buh.rue.tall.  After the warm up, I was feeling good and knew it was a day to push myself.  The cutoff was 30 minutes.  It was going to be close. Burpee box jumps take a little longer than normal burpees because you have to take a step toward the box before the jump and step back down, but it also gives you a second to breathe! I'd finished 150 regular burpees in around 26 or 27 minutes a while back. 


Our coach, Travis, assured me I could do it.  I told him burpees were my arch-nemesis.  My finish time was 29:16.  Sweaty success!  But the competitive side of me is disappointed I won't see the other times on the white board to know how I fared against those who go to later classes. 


I mentioned how I have fallen in love  have become obsessed bought a julienne peeler.  Here is my first recipe utilizing my new beloved kitchen gadget.  It is the perfect summer dish! If you love sushi, you will love this. The texture reminds me of seaweed salad, hence the name.

Cucumber "Seaweed" Salad with Seared Ahi Tuna
(Paleo, Gluten Free)
1 serving
ingredients
2 large cucumbers, peeled and julienned (Once you get to the seeds when julienning (word?), stop.  The middle of the cucumber will not yield "noodles".  I chopped up the seedy middle for salads.)
1/2 bell pepper, sliced very thinly
1 tbsp tahini
1 tbsp water
1 tsp lemon juice
1/2 tsp agave
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp Bragg's amino liquids
1 ahi tuna steak
salt and pepper to taste
juice of 1 lime
1 tbsp Bragg's amino liquids
1 tsp coconut oil
Siracha hot sauce to taste


directions
Combine tahini, water, lemon juice, agave, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper flakes, 1 tsp Braggs amino liquids and mix with fork.  Pour over cucumber and peppers, cover, and put in the refrigerator for a few hours.


Mix lime juice, 1 tbsp Braggs aminos, salt and pepper.  Pour in a bag with the tuna steak and let marinade for a few hours. 


Heat coconut oil in skillet.  When skillet is really hot, add tuna steak.  Cook about 3 minutes on each side, just until the center is no longer cold.  Slice and serve on top of cucucmber and pepper salad with dizzles of siracha hot sauce.

Are you competetive?  I definitely am.  But when it comes to CrossFit, I know sometimes I only have so much to give and often have to swallow my pride.
Do you love sushi?  Yes!  It's so expensive, so I don't eat it nearly as often as I'd like.


It's almost the weekend, and I'm going to see Gavin Degraw, Cobie Calait, and Andy Grammar tonight!!!

Crock Pot Pulled Pork

On Sundays, I always try to prep some food for the upcoming work week.  This usually means a huge amount of protein that can be utilized for many different meals.  This week, I was inspired by this recipe, but made a few changes.

Crock Pot Pulled Pork
4-5 servings

ingredients
1 - 1.5 pounds pork loin (The original recipe called for pork shoulder.  I don't think I would use loin, again, because the low fat content yielded dry pulled pork.)
salt and pepper to taste
coconut oil to coat skillet
1 onion, coarsely chopped
1.5 cups chicken broth
1.5 cups white wine
1 tbsp adobo sauce and chipotle pepper
1 tsp cumin
1 tsp oregano
1 tbsp Bragg's liquid aminos
1 tbsp garlic, minced

directions
In a cast iron skillet, heat coconut oil.  Sprinkle pork loin with salt and pepper, then sear in hot skillet on all sides.

Put pork loin and all other ingredients in the CrockPot.  Cook on low for 10 hours.  Shred meat with a fork and enjoy!

If you are Paleo, you can enjoy the pork on Paleo tortillas or in lettuce wraps.  It would also be good with sweet potato and a sunny side up egg in a breakfast hash.

If you aren't Paleo, you suck!  Just kidding...try it on a bun with BBQ sause, in tortillas or hard taco shells, in quesadillas, over grits, in a baked potato, or anyway you please.

My first serving was eaten as a pork taco salad with greens, cucumber, squash, avocado, peppers, tomatillo salsa, and tomato salsa.  I think I consumed my minimum daily veggies servings in one meal!

How would you eat the pulled pork?

A Paleo Friendly Cocktail: Watermelon Margarita

Upon adopting a Paleo diet for my CrossFit challenge, I learned the only "legal" alcohols were red wine and 100% agave tequila. 

This weekend, I picked up a bottle of tequila with the idea for this cocktail in mind.  It is not low in calories by any means and should be considered a Paleo friendly treat, drank in moderation. (Sorry, I don't practice what I preach!)

Watermelon Margarita
makes 1 pitcher
ingredients
6 cups watermelon chunks
4 large limes, juiced
1 tbsp agave
1/2 bottle of 100% agave tequila

directions
Place half of the watermelon chunks in blender and blend.  Pour the juice in a pitcher.  Do the same with the remaining watermelon and pour in the same pitcher.  Add lime juice, tequila, and agave to the pitcher.  Stir, pour, and let the fun begin!


I made 2 pitchers, which was too much since my sister was on call, my mom and bestie are light weights, and I didn't want to be a lush alone.  The second pitcher was barely touched, so I poured it in a plastic container and froze it.  I can't wait for the weekend so I can take that slushy goodness out of the freezer and slurp it up! 


I might start a regular little cocktail installment on the blog, including drinks with only the freshest ingredients.  What do you think?  Would you be interested in ideas for refreshing, healthier drinks?

A Paleo Feast

This weekend I had time to do something I hadn't done in a while...cook!  I don't meat brown some turkey meat and add taco seasoning.  I don't mean CrockPot.  I don't mean throw some stuff on the grill.  I mean hours in the kitchen with the radio on and everything from scratch cook! My inspiration came from this FastPaleo recipe and lots of fresh summer produce.

Paleo Pesto Shrimp Portobellos (too bad it was not prawns for alliteration to the 4th degree!)
8 servings
ingredients
olive oil
8 large portobello mushrooms
1/2 cup additional mushrooms, diced
1 yellow onion, diced
1 can/jar artichoke hearts, chopped
1 tbsp garlic, minced
2 cups fresh spinach leaves
2 lbs small shrimp, peeled and deveined (My shrimp were large, so I cut them up into halves or thirds)
salt and pepper to taste
2 tbsp pesto: 2 cups basil leaves, 1 tsp garlic, 2 tbsp toasted pine nuts, 2 tsp lemon juice, 2 tsp salt, 1 tsp pepper.  Add all ingredients to food processor and stream in olive oil until smooth and creamy.

directions
De-stem and take gills off the mushrooms and place upside down in a baking dish.  Chop up the stems and add them to the other 1/2 cup of mushrooms.

Heat olive oil in a very large skillet. Add onion, diced mushrooms, artichoke hearts, and garlic to the skillet.  Salt and pepper.  Cook until the onion is translucent.  Add spinach leaves and cook until they are wilted.  Add shrimp.  Salt and pepper again.  Cook until shrimp just turn pink.  Add 2 tbsp pesto and mix until everything is coated.  Remove skillet from heat.

Spoon 1/8th of the shrimp mixture into each mushroom cap.  Bake at 350 degrees for 15 minutes.

Smothered Summer Squash
8 servings
ingredients
a whole lotta summer squash, sliced (I used an entire plastic shopping bag full)
1 yellow onion, diced
1 tbsp garlic salt
1-2 tsp black pepper
1-2 tsp oregano
olive oil

directions
Heat olive oil in very large sauteed pan. Add onion and cook until soft.  Add squash and seasonings.  Stir.  Add a little water.  Put a lid on the pan and turn heat down to med-high.  Stir every so often until squash are to the tenderness of your liking.  If you cook them too long, they will be mush.

Tomato, Avocado, Cucumber, and Pepper Salad
8 servings
ingredients
2 large cucumbers, cut into chunks
2 large avocados, cut into chunks
4 large tomatoes, seeded and cut into chunks
2 bell peppers (I used a yellow and an orange), sliced
1/4 cup red wine vinegar
3/4 cup olive oil
1 tbsp garlic salt
1 tsp black pepper
1 tsp basil
2 tsp oregano
1/2 tsp red pepper flakes

directions
Make vinaigrette by combining the red wine vinegar and spices in the food processor, then streaming in the olive oil.  Add cucumbers, tomatoes, avocados, peppers, and vinaigrette to a large bowl and toss.  Chill in the refrigerator before serving. 


The basil, cucumbers, and squash were all homegrown and delicious! Not to toot my own horn, but this meal was pretty good.  Every part was tasty, but that tomato, avocado, pepper, and cucumber salad was probably my favorite.  There was quite a bit leftover and I've had it on the side of scrambled eggs for the past 3 mornings.

My parents and some friends came over to partake in the Paleo-riffic smorgasbord.  At first, they were skeptical about a Paleo meal, but by the time dinner was over, they were convinced they could adopt a Paleo lifestyle.  Well, except for my dad, who complained the next day that there had been nothing sweet.  Now you know where I get my sweet tooth.

Also enjoyed was a Paleo friendly cocktail, but you will have to wait until Thursday for that recipe. :)


What inspires your meals?  Seasonal produce? What's on sale?  Recipes from magazines? 

A Good Week Behind Me and A Good Week Ahead

Happy Monday!

I hope your weekend was fantastic.  I didn't make it to New Orleans as planned, but my weekend was great none the less.  Because my trip didn't happen, I had time to grocery shop, spend time with my sweet godson, prepare a Paleo feast that even some non-Paleoers enjoyed (recipes to come soon), and lay by the pool and read 8 magazines.  Yes, 8!!! (2 Self, Bon Appetit, 2 Food Network, Garden & Gun, Glamour, and Thrive - a local publication)

Last week, I got in a few really tough workouts. 

Monday - off
Tuesday - this WOD.  I PR'ed at 155#
Wednesday - off
Thursday - Painstorm.  Holy makrel, it was tough! My shoulders still hurt.  After my second break, I was really struggling.  A fellow CrossFitter who had already finished came over and did more GTO's with me until I finished.   He pushed me to finish before timing out and I don't know that I could have done it without him.  Have I ever mentioned how much I love the CrossFit community?!?!
Friday -Ran a 10K at CrossFit. Worst.time.ever!  I used to be good at running...what happened?!?
Saturday - "HOPE".  It was a fundraiser for St. Jude's Children's Hospital.  The entry to the workout was $20 and boxes all over the nation participated.  This was by far the toughest workout of the week, but was fun because you had a "teammate" keeping your score and cheering you on.  (BTW, girls prescribed weight was 55# snatches and 55# thrusters)
Sunday - foam rolled my poor shoulders and legs.

Also, I ate strict Paleo all week.  A good week of working out and eating right has me motivated going into this week.  I plan on winning the Durio Biggest Loser Challenge!

Here is the plan for this week:

Monday - run 3 miles 2 miles DONE! (Snooze was hit one too many times and I had to skip out on my last mile.)
Tuesday - CrossFit
Wednesday - rest
Thursday - CrossFit
Friday - CrossFit
Saturday - run 3 miles
Sunday - run 3 miles or rest


The heat/humidity is killing me on runs lately.  My pace is 1 to 2 minutes slower than normal! I did a little research and found that this isn't abnormal.  It takes time to acclimate to the heat.  See the links below for more running in hot weather information:

Tips for summer running via Runners World

The science behind heat acclimation via irunfar.com

How to acclimate via FitFluential

It's times like these I wish I was a boy and could run shirtless!


Do you move indoors to a treadmill when it gets hot?
What is your favorite hot weather workout gear?

The Friday Five

1. What I'm Reading: Still Catch 22

I hate it.   


2. What I'm Listening to:  Anything on the radio that makes me want to dance.  I just want to dance!  Hopefully, this weekend will involve some dancing.  If not, I KNOW next weekend will consist of lots of it. :)  


3. What I'm Grocery Shopping: Lots of fruit.  

 It was all on sale and I couldn't decide, so I bought it all! That huge seedless watermelon was $5, the ginormous cantaloupe was $2, strawberries were 2/$4, blackberries (my favorite!) were 2/$5, and the pineapple were buy 1 get 1 free.  Needless to say, I spent most of last night cutting up fruit.  I brought a lot to our quarterly safety meeting this morning, not because I really wanted to share, but because I'm scared of what will happen to me if I eat it all by myself.

Oh, and I picked up some Peanut Butter & Co. White Chocolate Wonderful.

I've been wanting to try this for ages because I love white chocolate, but have resisted because 1.peanuts aren't Paleo and 2. It's full of sugar.  Although, the ingredient list is actually fairly clean. 

source

   A coupon for $1 off is what finally caused me to cave in and buy it.  I'm terrified to open the jar.  If it's as good as I think it will be, the entire jar will vanish quickly. Saving it and sharing it on my beach trip may be a good idea.  

4. What I'm Eating: this recipe from PaleOMG!

Thank god for the CrockPot with my busy schedule lately!  The only tweak I made was adding adobo peppers.

A salad of spring mix with fresh broccoli, squash, and zucchini was topped with the chicken for a delicious and very filling dinner.

5. What I'm Excited About:

-It's Friday!!!!

-It's payday!!!

- Beer Fest this weekend!!!

source

- 4 day work weeks for the next 2 weeks!!!

- This WOD I'm taking on this afternoon!!!

- Sunshine!!!

source

Happy Friday!

Have you tried Peanut Butter & Co.'s White Chocolate Wonderful?

Do you force yourself to finish a bad book?

What are your weekend plans?