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Wednesday, October 30, 2013

Super Fantastic Food That Will Make You Slap Yo Mama!

Photo and recipe from paleomg

Things have been crazy at my house, so I've been waiting a week to try this recipe form PaleoOmg. There is also a video show, The Paleo Kitchen if you are interested. If the recipes there are as good as the one above, you'll want to check them out. Anyway this stuff sounded right up our alley, since my whole family enjoys Thai food. It's got that whole sweet, sour, salty thing going on. I did sub regular soy and almond butter since that is what I had on hand. I also sprinkled peanuts on top to give a little crunch. Loved it!

Just writing this I'm getting excited about lunch leftovers! 

Now if you are wondering about the Paleo diet, it is basically veggies, meat, good fat and some fruit. No grain or legumes. Gluten free! At one point I was about 90% paleo, but with the increased work load of CrossFit, I became fatigued. So I've added back in some carbs which are all whole grain. I don't go crazy with the carbs but I do eat more than I use to. I have had much more energy and my performance has been better. This is a classic example of knowing yourself and tweaking your diet to fit you. One size does not fit all in the diet or exercise realm.

So anyway, try this recipe. It is the BOMB!

Spaghetti Squash Noodle Bowl with OMG Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 large spaghetti squash, cut in half lengthwise
  • 1 pound ground pork
  • 1 tablespoon Paleo Chef Sriracha
  • 1 tablespoon coconut aminos
  • salt, to taste
  • 3-4 cups spinach
  • 2 cups broccoli, cut into florets
For the OMG sauce
  • 2 tablespoons sunbutter (or almond butter or tahini)
  • juice of 2 limes
  • 1 tablespoon white wine vinegar
  • 1.5 tablespoons coconut aminos or gluten free soy sauce
  • 2 tablespoons Paleo Chef Sriracha
  • ½ tablespoon raw honey
  • 1 teaspoon sesame oil
  • 3 tablespoons coconut oil
  • 2 teaspoons fresh ginger, grated
  • 2 cloves of garlic, minced
  • ½ teaspoon red pepper flakes
  • salt, to taste
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half and place cut side down on a baking sheet.
  3. Bake for 20-25 minutes until spaghetti squash gives when you poke the outside skin.
  4. Remove the seeds and use a fork to remove the threads and place in a large bowl.
  5. In a large pan or dutch oven, add ground pork along with 1 tablespoons sriracha and 1 tablespoon coconut aminos and cook over medium-high heat. Break up pork into small pieces and cook until completely cooked through. Place ground pork in the bowl with the spaghetti squash.
  6. In the same pan with some of the fat rendered from the ground pork, add broccoli with a bit of salt.
  7. Cook broccoli until slightly browned, then cover with a lid to help steam. Once broccoli has steamed, add spinach and a bit more salt on top of broccoli and cover to help steam until spinach is cooked through and soft.
  8. Add pork and spaghetti squash to pan, mix it all together and keep on low to keep warm.
  9. Whisk all ingredients for the sauce together.
  10. Pour sauce onto spaghetti squash mixture and mix together until completely coated.
  11. Serve!

Wednesday, October 23, 2013

Foam Rollin'

I love my foam roller. It has allowed me to increase my flexibility, alleviate soreness and smash and bash trouble areas in my back and hips. Really I use it all over. I do have other mobility tools but the foam roller is my fave.

How To Foam Roll Like a Pro
by greatist.
Explore more infographics like this one on the web's largest information design community - Visually.

Monday, October 14, 2013

Handstand Mania!

I love handstands! I'll do them just about anywhere.

In CrossFit the progression of handstands lead to the Kipping handstand. This is a momentum infused movement that allows you to do high volume repetitions. But for some reason, when you are upside down, it is a little tricky to get your legs to do what they should, which is to kick straight up.

I've got a lot of work to do on this one.

Tuesday, October 8, 2013

Something Tasty For Fall (and no it doesn't contain pumpkin!)

I love you all, but really stop with the pumpkin. That stuff is just nasty and smells worse than it tastes. It's best as a scary Halloween decoration for a reason. 

Instead, savor this tasty comfort food one day this week. Perfect for the cool fall evenings. My husband and son both enjoyed it too.

Pasta with Red Lentil Sauce

  • 2 Tbls. olive oil
  • 1 cup chopped onion
  • 2 tsps. garlic
  • 1 cup red lentils
  • 2 cups broth or hot water
  • 1 16 oz. can crushed tomatoes (original recipe called for 28 oz. but I thought that was too much.)
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. red pepper flakes
  • Black pepper
  • Pasta of your choice

Cook your pasta and while that is going, heat the oil in a saucepan. Add the onions and garlic. Cook until softened. Stir in the lentils and the broth or water and salt to taste. Cover and cook until tender, about 15 minutes. When tender, add the tomatoes, basil, oregano and red pepper flakes and salt and pepper to taste. 
Simmer about 6-8 minutes and serve over pasta. 

I found this recipe in the "Quick-fix vegetarian" cookbook by Robin Robertson. 

Monday, October 7, 2013

It's My Way or the Highway Yo!

Yes, I am the expert! After all I have a piece of paper that says so. So there! You are a mindless idiot and therefore you should listen and live by every word I say. Just who do you think you are?!(Rhetorical question, so please shut your trap!) How would you know more about your body than me? After all I've spent all of 10 minutes with you. You've only been with your body for... uh..mmm. Well anyway, I'm in charge!

Wow, how many times have I had this feeling from a medical professional, trainer and maybe even a friend or two. Knowing me I've probably been like this to other folks as well. I'm working on that. 

The point is, you are the expert on you. At least you should be. Sometimes we have such an overload of information that we get disoriented. We start to jump from one thing to the next never really giving time and thought to one method to gauge it's effectiveness.

Doctors, trainers, friends, family, writers all have opinions. However, when it comes to your health and wellness, go with what works for you. What works for me may be totally different. After all we all have different likes, goals, DNA, ages, weights, talents, gifts, hormone levels, body types, medical issues and the list goes on. 

Now determining what works for you is often the sticking point. With an overload of information, how do we figure out what works for us?

Here are a handful of tips that might help.

1. Pick one plan and stick with it for 4-6 weeks. Whether it is an eating plan or a workout plan, give it some time. Rome wasn't built in a day.
2. Keep a log. If it is an eating plan, keep track of your hunger and how you feel. What's your digestion doing? Is it overly difficult? If it's an exercise plan, keep track of the reps and weight or of the time limits so as to see the little improvements.
3. Do you feel good or are you constantly run down and exhausted?
4. Is this something you can continue long term?

Chances are it is not going to be super easy to figure this stuff out. It takes some detective work, however when you hone in on that sweet spot, that's when things really start to click. Listen to your body and don't be afraid to get rid of the stuff that doesn't work and keep the stuff that does.

You are the expert on you!