Here’s a little something I’ve put together to leave in my purse for those just in case moments. You know, in case someone tries to hand you a cupcake and there are no healthy options around and you’re STARVING.
There is a tasty paleo potluck at The Foundry/Printer’s Row Crossfit today following everyone’s last attempt of 13.5 CrossFit games open workout. We’ve got some people bringing bacon maple meatballs from PaleOmg fruit platters, sweet potato hash, a Dominican dish called mangu (mashed plantains), and I’ll be bringing these tasty deviled eggs! I always like curry in my deviled eggs and in my chicken salad, but I wanted to take it all the way to the flavor zone of a real curry by using coconut oil and adding lime. My only afterthought is maybe I could have added tomato of some sort, but oh well. They’re delicious and you don’t have to make paleo mayo or use avocado, although you could 🙂
18 boiled eggs peeled, halved and deyolked
yolk of 18 eggs
4-5 Tbsp coconut oil
4-5 Tbsp olive oil
1 Tbsp fresh minced yellow onion
1 tsp basil
1 tsp tsp garlic powder (raw would be too overpowering)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp ginger
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp cayenne pepper
1 tsp lime juice
I added everything but the egg whites to the food processor in batches and then added 6 egg white halves to bulk up the amount of filling. Desperate times call for desperate measures so I made a few attempts at making a piping bag out of a paper plate and a one gallon freezer bag. Not the best, but “worked”in a pinch. Fill remaining 30 egg white halves with filling. Sprinkle tops with a little basil and paprika, or if you’re bold, cayenne 🙂
And a tip if you’re transporting them- line the dish with paper towel so they don’t slide around.
Chicago is starting to warm up which I’m afraid means much less bone warming stew 🙂 Salads will take over the rotation!
In a crockpot on high or in large pot on medium low add:
4 cups water
8 oz can tomato sauce
2 cups of frozen onion or 1 cup of fresh onion
4 bay leaves
4 cloves minced garlic
2 Tbsp to 1/4 cup red wine vinegar (this helps to soften the meat and reduce the amount of salt you need)
1 Tbsp salt
1/2 tsp freshly ground white pepper
1/4 tsp coriander
1/4 tsp marjoram
1 lb cubed beef
2 Tbsp bacon grease or fat
3 large sweet potatoes
Allow to cook for 6 hours before adding one lb frozen or one bunch fresh kale and cooking an additional two hours.
My son loves the broth made with 1/4 cup vinegar, but you can always use less and then add more salt.
We’ve been working on building our CrossFit member community through events at our home box and I proposed a fundraiser/food drive for the local food pantry. The event was $20 or the food equivalent and the workout was as follows:
8 rounds in teams of 4
1000 meter relays (250 each person)
AMRAP ground to overhead 75/55#
Between rowing cycles, one cycle of rest, one of ground to overhead lifing, and a cycle of rest. Cycles were equivalent to the time it took your rowing team member to complete 250 meters. It took most teams between 32 and 35 minutes and we gave points for lifts. Two points for snactches, and one point for clean and jerks. Each point was rewarded with a second off your teams final time. Everyone said they had a great time and we had 5 teams from our box and a team of athletes from Phenomenal CrossFit. It was a great turnout and we may have to make it an annual event! We of course encouraged everyone to bring paleo items like tuna, canned vegetables, and fruit. I also reminded everyone that many items sitting in their pantry may not be paleo and this was the perfect opportunity to purge noodles, rice, beans, peanut butter, etc.
Here’s a picture of my beautiful box at The Foundry AKA Printer’s Row CrossFit. Hey team! And there’s my hubs, Coach Brad at the far left, briefing the athletes on the details.
5 Tbsp coconut flour
1/2 cup almond milk
1/4 tsp baking soda
1/4 tsp baking powder
Cooked on low in butter
Beets (3) were roasted with the greens on 350 with olive oil, salt and pepper, and a quarter cup of water.
Cabbage was boiled in water on 10 minutes then left to cool.
I also had a snack before bed. Boiled egg and a plain pancake. I ate a few Tbsp of coconut butter during the day and at least one sunbutter ball.
Happy Sunday! Sunday is my day to clean, cook, sew, grocery shop, etc since my husband is home to watch our son. Today they headed down to The Foundry (our CrossFit) for a Sunday WoD since yesterday was Barbells for Boobs, a breast cancer fundraiser. Here are some things i wanted to share from today.
All natural, no sugar added jelly from Whole Foods! Just fruit and pectin.
Cold pressed juice now available at Whole Foods. Some do have agave, but it’s labeled right on the front. The pineapple mint was my favorite.
Sunday has become my cardio day. I’m have fallen of the wagon when it comes to running so I’m trying to incorporate it with some other cardio interval training once or twice per week to lean down. My son spiced up my workout with dinosaur stamps 🙂