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.

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!!!

Workout Catch Up & A Balanced Paleo Snack

Since starting the Paleo Challenge almost 2 weeks ago, my blog has taken a turn toward munches, neglecting the moves.  I assure you that I have been exercising (and journaling it so I can recieve my +3.)

So here is a recap of my past week of workouts:

Friday: This CrossFit WOD. My 1 rep max was 90#.  I attempted 95# 3 times, but it wasn't happening.
Saturday: rest (It was rainy and I was lazy.  I did cook Paleo shrimp enchiladas and key lime pie.)
Sunday: 6.5 mile run
Monday: rest (I intended to run, but met friends for a glass of wine instead.)
Tuesday: 5k run
Wednesday: this WOD.  115# for deadlifts and finished in 19:43.
Thursday: rest.  I couldn't motivate myselft to do anything. :(
Today: this WOD.  It's the first workout of the CrossFit Opens, which always brings energy and excitement to the box.  (I am not participating; I find it pointless to pay $50 to find out I'm not even close to the fittest woman in the world. Although, I am pumped for everyone from CF Lake Charles that is competing.)

Since I'm not running the New Orleans RNR half anymore (due to lack of funds for $300 a night hotel rooms), I'm attempting to run shorter runs at faster paces. I hate it.  Speedwork is the devil, but I am so very slow and want to get faster.  Especially since I've been talked into the ReAlliety challenge (a 3.5 mile mud/obstacle run) and I'm still so excited I could pee my pants about running the Blue Bell 10k.

Back to the munches...

Snacks have proved an issue for me.  I'm having trouble with the protein, carb, and fat balance.  (My CrossFit coach pointed this out to me in my journal review.)  So, I found a solution.  Bars with all 3 of the macronutrients that also satisfy my sweet tooth.

Chocolate Pumpkin Protein Bars 
modified from this recipe from Nourished Fitness
ingredients
2 scoops Chocolate Whey Protein Powder
1/2 cup Almond Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
3/4 tsp Pumpkin Spice
1 cup Pumpkin
2 Tbsp Coconut Oil, melted plus extra to grease pan
3 Eggs Whites


directions
Preheat oven to 350.  Mix dry ingedients.  Separately, mix pumpkin, coconut oil, and egg whites.  Combine wet and dry ingredients. Grease a 9x9 or 7x13 pan with coconut oil.  Pour in mixture and bake for 35 minutes.

They aren't really sweet, but paired with a spoonful of almond butter are quite tasty.  I have also eaten them "cornbread style", with coconut-almond milk poured over a couple of pieces in a bowl.  It's nice to have something with a bread texture back in my life!

I do think I'm relying too heavily on protein powder, since my breakfast usually incorporates it into a smoothie.  I'm going to try to limit my use to one meal/snack a day.

Woe is me...

Tonight is a beer tasting at Hokus Pokus.  Regular readers know I LOVE these tastings (new readers can read about them here, here, here, and here). But unfortunatey beer is not Paleo, so I cannot partake. :(  But if you are a local reader, go check it out and taste one for me!


What are your plans on this Friday night?