My wife and I started a paleo challenge for the month of April. I need to take some pictures but my weight is
193.5 lbs (home scale)
I'll weigh in at crossfit this morning because I think our scale is a few pounds shy.
April 1 food log
------------------------
7 or 8 oz pork loin
coffee
Workout log
------------------------
Crossfit
1000 m row
50 - 45lb thrusters
30 pullups
500 m row cooldown
15 more pullups
Saturday, April 2, 2011
Sunday, March 27, 2011
Crossfit Games WOD 1
Crossfit -
I participated in the first workout of the crossfit games open this last weekend. The WOD was 30 double unders and 75 pound power snatch AMRAP in 10 minutes. Based on what most were doing at my gym I was expecting 4 rounds. I ended up with 5 rounds and 16 double unders. This placed me right in the middle of the pack in my region. I'm not expecting much except improving fitness.
Today, one day after my workout, my back and shoulders are very sore.
Paleo -
Smoked an 8 pound pork loin, small ham and round steak. I'm excited to eat it. It should provide my food for the rest of the week. Tomorrow I'm going to weigh myself and starting April 1, my wife and I are doing a 30 day paleo challenge. At the end, we can book a trip to anywhere we want to go. I'm excited.
I participated in the first workout of the crossfit games open this last weekend. The WOD was 30 double unders and 75 pound power snatch AMRAP in 10 minutes. Based on what most were doing at my gym I was expecting 4 rounds. I ended up with 5 rounds and 16 double unders. This placed me right in the middle of the pack in my region. I'm not expecting much except improving fitness.
Today, one day after my workout, my back and shoulders are very sore.
Paleo -
Smoked an 8 pound pork loin, small ham and round steak. I'm excited to eat it. It should provide my food for the rest of the week. Tomorrow I'm going to weigh myself and starting April 1, my wife and I are doing a 30 day paleo challenge. At the end, we can book a trip to anywhere we want to go. I'm excited.
Monday, July 5, 2010
It's been a while
I haven't had a chance to ride much lately. It's time I make it a priority. It's fun. There is no other reason, it's just fun. I can come up with all sorts of excuses on why I haven't been riding and the truth is, I've been extremely lazy. Just lazy.
Not any more. I miss my commute to work. I have a Ute now that can all all my goods and then some with no problems. It's time I put it to use. Tomorrow is the day.
Happy 4th yesterday.
Not any more. I miss my commute to work. I have a Ute now that can all all my goods and then some with no problems. It's time I put it to use. Tomorrow is the day.
Happy 4th yesterday.
Monday, June 14, 2010
Fried Chicken
Take chicken breasts or a whole chicken.
Make almond meal out of some raw almonds or purchase some almond flour/meal.
coat chicken in egg then coat with almond meal.
fry in olive oil until crispy.
season with season salt and pepper.
Make almond meal out of some raw almonds or purchase some almond flour/meal.
coat chicken in egg then coat with almond meal.
fry in olive oil until crispy.
season with season salt and pepper.
Monday, May 17, 2010
Condiments
Nice link from Mark's Daily Apple with recipes for condiments.
http://www.marksdailyapple.com/alternative-healthy-condiment-recipes/
Ketchup
There’s no need to give up ketchup if you can opt for this sugar-free (but no less delicious) 3-minute variety.
6 ounces tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 tbsp of your preferred sugar substitute (optional)
2 tbsp onions
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper
Combine ingredients in food processor and blend until the onion disappears. Spoon mixture into an airtight container and store in the refrigerator.
Mayonnaise
Mayonnaise
If using raw eggs in mayonnaise makes you nervous, try this recipe, which not only dramatically reduces the sugar content but also partially cooks the eggs!
2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup pure olive oil
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!) Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool. Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined. Scoop into a large glass container and chill immediately. Mayonaise should keep for at least one week if stored correctly.
Mustard
mustard
Ahhh…mustard. Another childhood favorite. But did you know many varieties contain a hefty dose of brown sugar? Cut the carbs – and synthesize the taste – by following this spicy mustard recipe
1/4 cup white or brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry mustard
2 tsp salt
1/4 tsp ground allspice
2 tbsp cold water
Place mustard seeds, wine vinegar and wine in a small bowl and let sit for 3 hours. Pour the contents of the bowl and the water into a food processor with a steel blade. Blend until seeds are broken up and then add the dry mustard, salt, allspice, and water, and process until smooth. Scoop into glass container and refrigerate 12 hours before serving.
Faux Honey Mustard
honeymustard
This is perhaps one of the most delicious (and kid-friendly) ways to sweeten the appeal of a chicken dish!
1 cup mayonnaise (extra credit if you use your own homemade version!)
1/3 cup mustard (again, there’s no harm in using your own!)
2 tbsp lemon juice
1 packet sugar substitute or a bit of honey
Combine all ingredients in bowl and mix thoroughly. To store, refrigerate in airtight container.
Barbeque Sauce
bbqsauce
Ever wonder what makes barbeque sauce so delicious? Perhaps it’s the 30 grams of sugar per 1/4 cup serving? Don’t want to give up this comfort food favorite? Then try this innovative recipe, which uses diet soda in place of the sugar!
2 strips of thick bacon, chopped fine or 1 teaspoon of smoked paprika, or chipotle powder to taste (this gives the sauce its smoky flavor, so using either the bacon or the spices is fine!)
1 small onion (minced)
1 clove garlic (minced)
1 6oz can tomato paste
1 tsp liquid smoke
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup (again, use your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)
If using bacon, fry in a 2-qt pan (no oil) until cooked through. Add the onion and cook over a medium heat for 3-5 minutes (or until onion browns). Add in garlic and cook for a minute, then mix in all other ingredients and simmer for about 30 minutes. Test the mixture and add other spices, more vinegar or hot sauce until you achieve the desired taste. To store, scoop into a large plastic container and keep refrigerated.
Almond Butter
almonds
Looking for a peanut butter alternative? Try this almond butter recipe – its quick, easy, and super nutritious!
3 lbs raw, unsalted almonds
Spread almonds on cookie sheets and toast in a 350 degree F. oven for about 10-15 minutes, stirring them around occasionally to ensure that they are toasting evenly. Let cool for 30-45 minutes. In a food processor, add handfuls of almonds at a time through the shoot opening and blend on high. Periodically open blender and scrape down sides to make sure that mixture is blending evenly. If you prefer a chunkier almond butter, save a handful for the end and then add in while pulsing food processor to attain desired consistency.
http://www.marksdailyapple.com/alternative-healthy-condiment-recipes/
Ketchup
There’s no need to give up ketchup if you can opt for this sugar-free (but no less delicious) 3-minute variety.
6 ounces tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 tbsp of your preferred sugar substitute (optional)
2 tbsp onions
2 cloves garlic
1 tsp salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp pepper
Combine ingredients in food processor and blend until the onion disappears. Spoon mixture into an airtight container and store in the refrigerator.
Mayonnaise
Mayonnaise
If using raw eggs in mayonnaise makes you nervous, try this recipe, which not only dramatically reduces the sugar content but also partially cooks the eggs!
2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup pure olive oil
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!) Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool. Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined. Scoop into a large glass container and chill immediately. Mayonaise should keep for at least one week if stored correctly.
Mustard
mustard
Ahhh…mustard. Another childhood favorite. But did you know many varieties contain a hefty dose of brown sugar? Cut the carbs – and synthesize the taste – by following this spicy mustard recipe
1/4 cup white or brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry mustard
2 tsp salt
1/4 tsp ground allspice
2 tbsp cold water
Place mustard seeds, wine vinegar and wine in a small bowl and let sit for 3 hours. Pour the contents of the bowl and the water into a food processor with a steel blade. Blend until seeds are broken up and then add the dry mustard, salt, allspice, and water, and process until smooth. Scoop into glass container and refrigerate 12 hours before serving.
Faux Honey Mustard
honeymustard
This is perhaps one of the most delicious (and kid-friendly) ways to sweeten the appeal of a chicken dish!
1 cup mayonnaise (extra credit if you use your own homemade version!)
1/3 cup mustard (again, there’s no harm in using your own!)
2 tbsp lemon juice
1 packet sugar substitute or a bit of honey
Combine all ingredients in bowl and mix thoroughly. To store, refrigerate in airtight container.
Barbeque Sauce
bbqsauce
Ever wonder what makes barbeque sauce so delicious? Perhaps it’s the 30 grams of sugar per 1/4 cup serving? Don’t want to give up this comfort food favorite? Then try this innovative recipe, which uses diet soda in place of the sugar!
2 strips of thick bacon, chopped fine or 1 teaspoon of smoked paprika, or chipotle powder to taste (this gives the sauce its smoky flavor, so using either the bacon or the spices is fine!)
1 small onion (minced)
1 clove garlic (minced)
1 6oz can tomato paste
1 tsp liquid smoke
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup ketchup (again, use your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)
If using bacon, fry in a 2-qt pan (no oil) until cooked through. Add the onion and cook over a medium heat for 3-5 minutes (or until onion browns). Add in garlic and cook for a minute, then mix in all other ingredients and simmer for about 30 minutes. Test the mixture and add other spices, more vinegar or hot sauce until you achieve the desired taste. To store, scoop into a large plastic container and keep refrigerated.
Almond Butter
almonds
Looking for a peanut butter alternative? Try this almond butter recipe – its quick, easy, and super nutritious!
3 lbs raw, unsalted almonds
Spread almonds on cookie sheets and toast in a 350 degree F. oven for about 10-15 minutes, stirring them around occasionally to ensure that they are toasting evenly. Let cool for 30-45 minutes. In a food processor, add handfuls of almonds at a time through the shoot opening and blend on high. Periodically open blender and scrape down sides to make sure that mixture is blending evenly. If you prefer a chunkier almond butter, save a handful for the end and then add in while pulsing food processor to attain desired consistency.
Saturday, May 15, 2010
Bacon wrapped jalapeno popper roulette
smash up avocados (you can add diced red onions, olives, cream cheese, diced olives, diced sundried tomato) and slice some jalapenos in half (discard the spicy seeds, or save a few if you like it fire hot) lengthwise. Fill in the little jalapeno canoes with the avo/cheese mix, wrap in bacon, cook at 300 for 1/2 hour or so, crispier if you like 'em. Eat 'em up!
Thanks Tim!
Thanks Tim!
Tuesday, May 4, 2010
Paleo bars
Another great option for those of us who have a sweet tooth!
Ingredients
* 3-4 Tbsp coconut oil
* 1/4 cup carob powder or cocoa (optional)
* 1/2 cups ground nuts (almonds, hazelnuts)
* 3/4 cups dried shredded coconut
* 1 Tbsp or more to taste honey (optional)
Instructions
1. Start by melting the honey and oil in a saucepan over medium heat on the stove
2. Add carob and nuts and coconut
3. Form into a square by dumping into a small baking sheet and refrigerate or freeze until hard
4. Cut and eat
Recipe from Paleo Plan
Ingredients
* 3-4 Tbsp coconut oil
* 1/4 cup carob powder or cocoa (optional)
* 1/2 cups ground nuts (almonds, hazelnuts)
* 3/4 cups dried shredded coconut
* 1 Tbsp or more to taste honey (optional)
Instructions
1. Start by melting the honey and oil in a saucepan over medium heat on the stove
2. Add carob and nuts and coconut
3. Form into a square by dumping into a small baking sheet and refrigerate or freeze until hard
4. Cut and eat
Recipe from Paleo Plan
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