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Day 14 CFCCBCCC.

I am still BCCC’ing.  Just have ZERO time to report anything right now due to our ‘hell week’ at school…I have been eating leftovers on the fly the last few days.  Had lots of them in my fridge and finished up the last of them this afternoon.

Mornings have been looking much like this still.

Lunches of salads and/or leftovers.

There is bacon under all those veggies…bacon bacon bacon <3.

Speaking of bacon, bacon fat and butter roasted cauliflower is goooooooooooooooood.

I ate rice one night this past week because I made a red thai coconut curry and wanted something to soak up all of the delicious sauce.  This was a yummy and easy meal.  Followed a recipe off the back of the red curry paste jar and added some red bell peppers and cilantro to the mix.

Other than this rice and heavy cream in coffee, I have been doing really well with my goals.  Lattes are at a bare minimum.  I did eat the cheddar cheese curds (from pastured cows) that I got in my CSA this week and they were so yummy and did not bother my stomach.  SQUEAKY CHEESE!  Still have not purchased any ‘snacky’ paleo-friendly foods but instead, I am getting creative with veggies and fruits OR trying to eat big enough meals so that I don’t have to rely on snacks.  I haven’t been craving too much lately except dessert-type foods.  I have been making variations of my paleo souffle of sorts as well as microwaving a plain apple (cored) and topping it with cinnamon.

This is a blueberry version of my souffle – it is NOT sweet at all but it is a craving-fix for sure.

Blueberry Paleo Souffle

Ingredients:

  • 1 egg
  • tablespoon water
  • 1/4 teaspoon aluminum-free baking powder
  • 1/4 cup almond meal (trader joe’s brand works well)
  • if you are not sugar-free for this challenge, small drizzle of honey or maple syrup
  • dash of sea salt
  • dash of vanilla (optional)
  • dash of cinnamon (optional)
  • small handfull (less than 1/4 cup) frozen blueberries

All you do is whisk everything together until smooth and microwave in a deep bowl for about 3 minutes (maybe less depending on your microwave).

I also have been doing a chocolate version.  For that, I omit the fruit and replace with 1 tablespoon unsweetened cocoa powder.  I top the chocolate one with bananas mmmmm!  I think this would work well with a bit of almond or sunflower butter on top but I am avoiding those for the challenge.  The possibilities are endless!

This week at crossfit:

Monday – bear complex (the bear got me)

Tuesday – bench press worked up to 5 reps x 70 lbs.  I can now do double unders consecutively!  Hit 20 reps at one point during the WOD.

Wednesday – broad jump was 96% max.  deadlift worked up to 3 reps x 173 lbs (did 4 sets of 3RM).  PR’d my 1000m row by a few seconds (4:04 and change?).  I want to break 4 mins!

Th – Rest day due to pain in ze neck.

F – worked up to 3RM backsquat of 128 lbs.  Movin’ on up.  I couldn’t do the WOD because I aggravated the area under my upper medial border of my scapula during monday’s workout.  I attemped the ring dips and burpees for one round and then had to call it quits because it was pinching and heading up my neck.  Rowed 1k in 4:15 mins.  Guess I’ll be rowing instead for a bit.  I took thursday off but I think I need at least a week for this one.  This is an old, reoccuring injury and it is so frustrating to get it back to normal.  Knee is feeling good lately, knock on wood.  If it’s not one thing, it’s another.  Ice and I are bffs.

Back to the books byeeeeee!

CFCCBCCC day 9.

Breakfast – Banana and coffee and heavy cream.  I was late for class no time for eggs.  The horror.

Lunch – Sirloin burger with manchego, roasted peppers and 1/2 a large avocado.

Dinner was one of my favorites!  Enjoyed with a glass of red wine because the BEAR COMPLEX kicked my ass/I dropped the bar on my neck (my own damn fault) ooooooops won’t do that again…I hope.  I have a nasty bruise.

Shakshouka is a recipe I recreated after having it at my local coffee shop a few times.  I posted it on my old blog a while ago but here it is again for my BCCCers.  The secret to mine (that I stole from said spot) is adding sausage.  It gives it that extra little somethin’ somethin’.  I also like throwing in whatever vegetables I have on hand – mushrooms are particularly tasty with it.  It is not a very photogenic dish, but of course that means it’s awesome tasting!

Steamy pan ‘o shuka!

Shakshouka with Sausage and Mushrooms

(Serves 2 – 4)

Ingredients:

  • 1/2 tablespoon butter
  • 1/2 lb mild sausage (I used italian (?) mild turkey links from Giunta’s Prime Shop today)
  • 1 small yellow onion, diced
  • 1 red (or other color) bell pepper, sliced into strips
  • 2 cloves garlic, minced
  • 1-2 jalalpenos, seeded and minced
  • 4-5 large button mushrooms, sliced thin
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 3 tablespoons olive oil
  • 1 can diced tomatoes in juice
  • sea salt & black pepper, to taste
  • 4 eggs
  • Handful italian parsley, chopped

Directions:

  • Cook sausage on medium heat in butter until almost 100% done.  Remove from pan and slice into thin coins (or chop/crumble)
  • Add onion and bell pepper to pan and cook for about 5 minutes.
  • Add garlic,  jalapeno, mushrooms, seasoning and olive oil and mix.  Let cook about 5 minutes.
  • Add sausage back to pan, plus the tomatoes (with juice), salt & pepper
  • Simmer with lid off until liquids are almost completely evaporated.  Crack eggs into pan and cover, poaching eggs until they are done as well as you’d like.
  • Top with parsley and enjoy!

CFCCBCCC Days 6, 7, 8 

I made it to the 6am session Friday morning since I was planning on going to the Phillies game after class.  Running on 4 hours of sleep, I PR’d my back squat (145 lbs) and ran the mile in 7:09.  I was happy with those numbers but I feel like I should have broken 7 mins.  My knee was visibly swollen the rest of the day and I took the entire weekend off.  It feels fine today but my arms do not.  Just like everyone else, they are still(!!) sore from our 100 pull-ups on Thursday.  Ridiculous.

School was rough this week.  While I feel like I am finally perfecting my ‘way’ of studying and retaining everything, I am mourning the loss of my extracurricular activities.  I want my social life back.  I’m glad I said yes to the game because I really needed a night of fun.

My friends were tailgating when we got to the stadium and after a long week, all I wanted at that point was a beer.  I drank half of one and had another after the game with some Abbaye pomme frites.  I am actually not a big drinker normally which is why I didn’t cut alcohol for the challenge.  Anyway, I’m not going to beat myself up over this but I am going to try to avoid (not gluten-free) alcohol from now until the end of the challenge.  Someone give me a paleo fail confessional booth.  I also had (coconut based) ice cream from Franklin Fountain last night.  Mint chip and chocolate.  AHhhhhh so good.  Ame and I had a girls night which consisted of me getting her hooked on The Walking Dead while we stuffed our faces with said ice cream.

I did  have some great eats this weekend in spite of my paleo fails.

Curly Endive Salad with Warm Bacon Dressing, fried eggs and purple potatoes.  Purple taters are cool.  I made the bacon ‘dressing’ with bacon grease and Bragg’s apple cider vinegar + salt & pepper.  Simple.

Bull’s BBQ ribs at the stadium – I ate the ribs and slaw, skipped the beans.

Sunday night redemption meal for my paleo sins…Ground sirloin burger with manchego (sheep’s milk) cheese, avocado, tomato, roasted peppers and broccoli.  Plus a green salad.

Have a great week BCCC’ers!!

I can’t quite shake dessert mode, so even though I cut out ‘added’ sugar almost completely, I am not cutting out ALL sugar.  I.E. I am allowing fresh juice (from my juicer only) and fruit.  I had the biggest watermelon on the planet from my CSA and had no idea what to do with all of it.  Ended up juicing half of it and freezing the juice into cubes.

Finally tried out my plan for the cubes tonight and it was tasty, albeit NOT low sugar.  I am an ice cream lover addict so this is better than eating a big bowl of that…

Paleo Watermelon Sorbet

  • 5 cubes frozen (from fresh) watermelon juice
  • 1/3 cup light coconut milk (trader joe’s – will they ever sell full fat??)
  • 1/2 frozen banana

Just one step: blend/food process – I have a cheap little ninja food processor/blender and it works perfectly for things like this!

Crossfit tonight was working on squat cleans and pullups.  I did approximately 50% max squat cleans at 55 lbs.  They felt pretty easy but I kept it at that weight since I am perfecting my form before going crazy with weight.

I got up to a pullup with mini band and 5 lb weight added (PR).  I was so close to the 7.5 lb added and tried it twice but couldn’t quite get my chin up there.  I feel like I am making major strides with pullup strength.

Then 100 pullups for time.  I used an average band and completed them in 9:27 min.  My arms were quite rebellious afterwards and dissecting tomorrow should be interesting, that is, if I can even lift my arms above my bellybutton.

Time for some well-earned zzz’s.

 

Day 5 of CFCCBCCC.

Brunch at 11a – 3 scrambled eggs in kerrygold and 3 slices home-cured bacon from the Amish (who know their shit).  Shot of bacon grease for good measure.

Kidding about the bacon grease.

Snack at 3:30p – apple from my CSA.  Holla at CSA day!

I could harp on the value of being a CSA member for hours but I will spare you.  In a nutshell, it forces me to try a variety of new veggies and recipes as well as eat sustainably and locally, thereby maximizing the fresh factor and nutrients coming from the foods I eat.  I spend less $$ in the long run and it makes cooking paleo easier by 10-fold.

I normally plan most of my home-cooked meals based off of the items I receive each Thursday.  This week’s goods:

  • Spicy Salad Greens: Sunny Harvest Co-op, Kirkwood, PA
  • Curly Endive: Flaim Farms, Vineland, NJ
  • Carrots: Sunny Harvest Co-op, Kirkwood, PA
  • Organic Yummy Peppers: Mad Dog Farm, Bloomsburg, PA
  • Poblano Peppers: Flaim Farms, Vineland, NJ
  • Broccoli: Sunny Harvest Co-op, Kirkwood, PA
  • Bosc Pears: Three Springs Fruit Farm, Aspers, PA
  • Jonathan Apples: Beechwood Orchards, Biglerville, PA
  • Sweet Potatoes: Cassaday Farm, Monroeville, NJ
  • Oldwyck Shepherd Cheese (raw sheep’s milk): Valley Shepherd Creamery, Long Valley, NJ
  • Dozen Cage-Free Eggs: Sandy Ridge Farm, Elizabethtown, PA

Pick the anomaly.  I am really excited for:

crossfit tonight

an endive bacon marriage tomorrow

anatomy studying alllllllllllllldayerrrday.

Dinner – same as last night (sausage, saurkraut, applesauce) plus this green salad with bacon, red bell pepper, beets, olives, oldwyck shepherd raw sheep’s milk cheese, balsamic and olive oil.

I also had 2 squares of superdark chocolate before crossfit.

Day 4 of CFCCBCCC.

I am definitely craving sugar and snacks…felt so tired all day even though I got about 7 hours of sleep last night.

Breakfast – eggs and coffee.

Lunch c/o Reading Terminal Market – kale salad and diced chicken & carrot slaw with raisins.  I actually packed lunch but forgot it at home, whoops.

I also did a quick food shop on my lunch break – picked up some home-cured bacon and sausage from L. Halteman Family Country foods – they are one of my favorite merchants, excellent prices and fresh meats!  I also picked up a pint of saurkraut from a different stand.

Snack around 2p during class and before the 4:30 session – banana and coffee with splash of cream (I was struggling to stay alert).  I PR’d my deadlift – 203 lbs, yay!  Basically everything is a PR for me on 1 rep maxes though hehe.

My dinner plan worked out beautifully…sausages sauteed in coconut oil, kraut and my own 15 minute applesauce.  I forget what variety of sausage I chose but the flavor complemented the saurkraut and applesauce very well!

15 Minute Applesauce

Serves 2-3 (I would make way more because it’s addicting…)

Ingredients:

  • 5 small-medium apples (I used a sour green variety that came in my csa)
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt

Directions:

  • Heat butter in sautee pan on medium heat
  • Peel and chop apples into ~1 cm cubes
  • Add apples, cinnamon and sea salt, mix to coat and cover pan
  • Cook, stirring every few minutes, until appels are soft
  • Transfer to a large bowl (or food processor).  I then used an immersion blender to create a smooth consistency but you could totally mash it by hand and leave it chunky if that’s your preference!

You would NEVER know this takes only a tiny chunk of your life to make.

Day 3 of CFCCBCCC.

Woke up with a really bad headache so I slept in an extra 2 hours.  Had coffee with heavy cream during class then ate a super late (3pm) lunch of 3 scrambled eggs and salad with olive oil and balsamic.

Boring and not ideal but I need to do a grocery shop and haven’t had time yet this week.  My CSA pickup is Thursday, so I’m going to try and make due until then seeing as it is currently monsooning outside in Philly.

Since it’s peak week at the gym, let’s talk numbers again.  I PR’d my floor press…83 lbs.   Happy!  So close to getting 88 though, grr.  Also, I friggin love box jumps.  That is all.

Snack while making dinner…apple from CSA.

Dinner…

I got okra in my CSA last week so I forced myself to attempt to cook it in a manner that would minimize slime and maximize crisp.  I trimmed the pods (pods?) and dipped them in an eggwhite & water wash, then tossed them all in a bag of almond meal and sea salt to coat.  Lightly coated them with olive oil and then baked in the oven at 425°F for about 35 minutes.  Served with sauteed tilapia in butter with sea salt and paprika.

Dipped in (organic, no added sugar) ketchup, it was tolerable.  I love baking things with almond meal crust though…yummmmm.  I actually batter and fry tilapia this way pretty often but didn’t want to overdo it tonight.

The verdict: The slime factor was minimal but I’d be perfectly content if I never crossed paths with okra again…bye nastiest vegetable ever.