Monday, April 28, 2014

Homemade Spaghetti Sauce with Zucchini Noodles (zoodles!)

Break out that spiralizer again! You don't have one yet?!? Get one! They are less than 30 dollars at William Sonoma and give you a nice break from always using spaghetti squash as your substitute for pasta.
I have a confession to make, the only reason this sauce is made from scratch is because I usually add stuff to the jarred sauce but I was out of jarred sauce- it is also hard to find a pre-made sauce without a lot of added sugar. Turns out making your own sauce isn't hard at all and I had everything on hand. I used zuchini noodles because I like the texture they have... i saute mine just barely so they are still a little crunchy. Also makes left-overs better because they aren't mush.

If there is one thing I have taken to heart from talking to my mom and being a teacher is that it is important to eat with your children. I realize that the dirty kitchen and cluttered house is killing you, well it kills me, but I make the best effort I can to put my phone down, tv off, and eat with Charlie. She eats more and tries new things when I eat it with her. Like this meal for example, I didn't make a big deal about the new noodles, I put the plate in front of her, grabbed my own and started eating... she killed her whole plate! Impressive! This sauce, as with most spaghetti sauces, can be frozen and pulled out when you are in a pinch. Here's to some low-carb dining, family time, and my kid eating her veggies!

Homemade Spaghetti and Zoodles

(Printable Version)

- 6 Large Zucchini or 8-10 smaller ones
- 1 lb ground Meat (I used turkey)
- 1 28-oz Can Crushed Tomatoes (watch for sugar!)
- 1 8-oz Can Tomato Sauce, no salt added
- 3 Tbsp Tomato Paste
- 1 small Onion, diced
- 1-2 Garlic Cloves, minced
- 2 tsp Italian Seasoning (or basil, oregano, thyme, marjoram)
- 2 tsp Salt

1. Spiralize the zucchini or use a peeler and cut it into ribbons. Lay on paper towel and sprinkle with salt. Let it sit at least 15 min. After 15 min, saute them in a skillet over medium high heat for about 5 minutes. You want them tender but not mushy.
2. Heat oil in a sauce pan over medium heat. Add the onion and garlic and saute until translucent. Add the meat and cook until browned. (Drain the fat if there is too much)
3. Add the salt and seasoning. Stir. Add the canned tomato products, bring to a boil, then lower the heat and simmer 20-30 min.
4. Serve over your noodles!

Asparagus Stuffed Chicken Wrapped in Bacon

I think the title says all that needs to be said about this recipe! I made something similar to this last summer and it was chicken stuffed with cream cheese, etc. that was fantastic but definitely not healthy! Here is another way to get your veggies in with your protein. I made four of these, ate one for dinner, and immediately packed up the rest for three lunches this week....done! I like mine with Steve's Paleo Siracha sauce but it doesn't technically need a sauce. I love dipping and condiments though. The bacon keeps the chicken really moist and it is fairly quick to put together... get those veggies in!

The finished product... almost too pretty to eat!

In the pan ready to go- no oil needed. 

Asparagus Stuffed Chicken Wrapped in Bacon

(Printable Version)

- 4 Chicken Breasts
- 1 lb of asparagus
- 4 tsp of Cajun Seasoning (I know this is weird but 1 tsp goes in each chicken)
- 2 tsp Salt
- 8 pieces of bacon

Preheat over to 425 degrees.

1. Pound the chicken until it is 1/2 inch thick. I put plastic wrap over my chicken and smash it with a rolling pin. You think smashing garlic is stress relief? Try this.
2. Sprinkle 1/2 tsp salt and 1 tsp Cajun Seasoning on the breast. Top with 1/4 of the asparagus spears- laid out flat. Roll the chicken and wrap in two pieces of bacon.
3. Repeat with the remaining breasts. Put the chicken in a large glass baking dish (no need to oil pan) and cover loosely with aluminum foil. (This prevents bacon splatter) Bake for 45-1hr. If the bacon is not crispy enough, broil for the last couple of minutes.

Saturday, April 26, 2014

Fresh and Easy Snack- Pears with Sunbutter, Coconut, & Chocolate Chips

Saving one of the hardest workouts of the week for my make day at open gym on a Saturday maybe wasn't the best idea.... But it's good to push yourself when you're tired right? ;) I have to say open gym was impressive today... Former student of mine, who just started, working on her pull-ups, a bunch of guys killing "Maven Kong", and various others doing bar and ring muscle ups. My sister and I decided to top it off with an easy two mile run... Ugh. When I got home I was so hungry, but I desperately needed a shower before Charlie woke up so I made this quick snack to sustain me and it was so good! I started having allergic reactions to apples after my pregnancy so I would say this would be awesome with apples but since they would kill me I used pears.

Pears with Sunbutter, Coconut & Chocolate Chips
- 1 pears, sliced in thin pieces
- Nut butter (I used sunbutter)
- Unsweetened Coconut
- Dairy-free mini chocolate chips

- Spread the nut butter on the pear slices and sprinkle with coconut and chocolate chips.

Thursday, April 24, 2014

Bacon Wrapped Jalapeno Popper (paleo)

My friend Ericka made some fabulous looking jalapeno poppers and suggested I give it a whirl. I just met Ericka about two months ago when I came to CrossFit Maven. She moved here in the Fall specifically to train with one of the coaches and owners, Brad Berlin, which says a lot about the box and programming. Ericka is is headed to regionals with the team and is just one of many incredible women I train with.... feels good. :)

Anyway! Recipe! The jalapenos I picked out were crazy hot! If I had gloves when I was cutting them I would have used them. Whatever you do when you are making this recipe don't touch your eyes!

 I used homemade cashew "cheese" as the filling and it expands when you bake them so go easy on the filling. I also used a half slice of bacon per popper but you could easily use a whole piece, I had small peppers. Don't expect it to taste like the cream cheese you are used to, but the almost sweet flavor when they are baked with the spicy jalapeno is heavenly.

Don't over stuff! 

Smelling them while they bake is torture.

So good!

Bacon Wrapped Jalapeno Poppers

(Printable Version)

- 7 jalapenos, seeded and cut in half
- 7 slices of bacon, cut in half
- 1 cup Raw Cashews
- 3 Tbsp Coconut oil
- 1 Tbl lemon juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper

1. Boil water in a sauce pan and cook the jalapenos for about 5 min until they soften. While this is going on make the cashew cheese...
2. Add the cashews through pepper into a very high powered blender and blend on high for a few minutes. If the cheese is too thick add a touch of water while the blender is on.
3. Drain the jalapenos and stuff them with the "cheese". Wrap with bacon and bake for 25-35 min- until bacon is crispy. If it is not crispy enough by the end, broil for a few minutes but don't burn them!

Monday, April 21, 2014

Hidden Veggie Bacon Meatloaf

I realize that meatloaf is in the same family as sloppy joe... no one makes it quite like your mom or grandma. Well I added bacon so hopefully that means you will give it a try. I have tried recipes where the meatloaf itself is wrapped in bacon and baked but it always seems to splatter all over my oven while cooking and I am not a fan of anything that makes more work for me.

I am trying to get Charlie, and me I guess, to eat more veggies so I thought if I put them in the meat and not as a separate side dish it would go better for both of us. 

I used carrots and spinach in this recipe but you could easily use kale, bell peppers, zucchini, whatever you think would go well with your ground meat.

I also topped mine with Steve's Paleo Ketchup. If you don't care use regular, if you do care and don't have any omit it... it will be tasty anyway! 

Hidden Veggie Bacon Meatloaf 

(printable version)

Preheat the oven to 350 degrees

- 1 lb Lean Ground Meat 
- 1 small Onion, diced 
- 1 Garlic Clove, minced
- 5 strips of Bacon (nitrate free), 1/2 pieces
- 2 cups Baby Spinach, chopped
- 2 Carrots, peeled and diced 
- 1.5 tsp Italian Seasoning (usually some combination of Thyme, Rosemary, Sage, Oregano, Basil)
- 1 Tbsp Liquid Aminos (or gluten-free soy sauce or gluten-free worcestershire sauce)
- 1/4 Cup Almond Flour
- 1 egg
- 1/4 Cup Ketchup-  Paleo or sugar-free- (optional)

1. In a saute pan over medium heat, start cooking the bacon. Once the bacon has rendered some fat, add the onion, garlic and carrots. Saute until tender. Remove from the pan and place on a paper towel to drain excess fat.
2. In a large bowl, combine the remaining ingredients (except ketchup). Add the cooled veggies and mix, with your hands, until just combined.
3. Make the meat into a "loaf" shape on a cookie sheet or use a loaf pan. Top with ketchup. Bake for 45min-1hr until cooked through.

Saturday, April 19, 2014

Quick and Easy Paleo Granola/Cereal

From being vegetarian I know that products that are supposed to replace there "real" version are not the same. Ground Soy crumbles and vegetable burgers are not the same as an actual beef hamburger off the grill, sorry. I have found the same to be true with Paleo recipes and products. I think a lot of it with condiments is that my palate is used to the sugar in the non-Paleo versions so the Paleo one just isn't the same... I shall rephrase... I need to get my palate used to natural flavors and not artificial crap that I have subjected it to for years.

I have been craving cereal. Watching Charlie eat her Raisin Bran or Cheerios in the morning makes me wish I was eating some cold and crunchy too. It also made me think why am I not having her eat non-processed, natural sugar cereal also?!? Duh! Turns out the expensive granola in the store is expensive for no reason. I mean, the nuts are pricey, but I got mine in the bulk section and two of the three were on sale so I stocked up and will keep them in the freezer until ready. This recipe makes a lot... I am sharing with my mom and sister. The largest container is a mason jar, the smallest a jelly jar, and this is all of the granola I made in one batch. Because Paleo doesn't have serving sizes I am guessing this is 8-10 servings. 

Ideas for eating it: with almond milk, with my "ice cream" recipe, with berries and milk, with plain chia seed pudding... or literally just as a snack!

I mixed it in a large bowl with a spatula... it doesn't have to be perfect. 

Paleo Granola

(Printable Version)

Makes 8-10 servings
Preheat oven to 350 Degrees

- 1 cup Sliced Almond
- 1 cup Chopped Pecan pieces
- 1 cup Chopped Walnut pieces
- 1/2 cup unsweetened coconut
- 1 cup Dried Fruit (I used unsweetened cranberries- but you can use raisin, dried cherries, etc.)
- 1 tsp. Vanilla
- 1/4 Maple Syrup
- 1/2 tsp. Salt
- 2 Tbsp Nut Butter (I used sunbutter)

1. In a big bowl mix all of the ingredients. 
2. Pour onto a large cookie sheet lined with parchment paper. Bake for 15-20 minutes stirring half way through. The color will be a golden brown.
3. Let it cool completely and store in air-tight containers. 

Thursday, April 17, 2014

Homemade Taco Seasoning

Tacos are on our menu at least every other week if not once a week. They are fast, easy, and leftovers are almost tastier... if there are any. :) Charlie love them too but prefers hers with hummus and a spoon. She has Terra Vegetable Chips on her tray but she doesn't really eat them, she only wants them because I have them too. She's not really unhappy in the picture.. just focused on shoveling food in!

It is the day before Easter weekend which means I have a long weekend as a teacher. Thank goodness because this week was just rough. I think part of it was because I didn't work out a lot due to schedule conflicts... this weekend I will definitely be catching up though. It makes me feel normal again. Tonight I turned my meat into a taco salad on top a bed of baby spinach with avocado, raw dairy cheddar, and Terra Vegetable Chips. It is therefore primal because of the cheese but I don't feel bad... not today. I don't use dressing with taco meat but if I do it is a little balsamic vinegar... I am weird I know. 

On to the recipe!.... If you are still buying taco seasoning packets please stop. Or even read the ingredient list... so many unnecessary ingredients and I don't trust much that can sit on a shelf for 2 years and still be ok. I make a batch of this and keep it in my beloved jelly jars I use for everything. 

Taco Seasoning

(Printable Version)

- 2 Tablespoons Chili Powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Cayanne Pepper
- 1 tsp. Paprika
- 2.5 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper

1. Put in a jar or bowl and mix. With 1lb of meat use 2 heaping tablespoons and less than a quarter cup of water... recipe makes 2-3 servings. 

My Favorite Non-Paleo but Healthy Go-To Snacks

Being completely paleo is hard. It is also not always practical. I think that if you are going to go Paleo you need to go cold turkey on bad foods and be strict for 30 days. It will not be pleasant at first but you will get used to the lack of bread, sugar, chips, etc. and if you start sneaking in non-paleo foods right away I feel like you are more likely to fail overall. I have adopted it as a lifestyle choice... I hate the word "diet" because although it actually means the kinds of food you eat by definition, people associate it incorrectly with losing weight, cutting calories, etc.... and I am not doing it for any of those reasons. I am trying to make my body feel better inside and out. When I deviate from my normal food regime I try to still stick with gluten free because I think gluten is the culprit in making me feel sluggish and bloated. The list is the following "snack" items I eat that are not paleo but I think of as guilt-free and they are honestly what keep me from reaching over and grabbing Charlie's goldfish crackers.

My Top 3 Go-To Non-Paleo Snack Choices

1. Cape Cod Trail Mix from Whole Foods

It has almonds, cashews and cranberries... but they are roasted with a non-paleo oil... seriously oh well! Sometime I need a pre-made, easy-to-grab snack when I am on the go. Choose your battles people!

2. Air-popped Popcorn

I bought my popper for less than $20 in college and still use it almost every Sunday night for popcorn and a disney movie with Charlie. I use either real butter or coconut oil and salt. I am now into adding a sprinkling of stevia to make it like kettlecorn... sweet and salty yum!

3. Hummus and.... ????

My go-to with hummus is cucumber. Charlie eats them so a lot of times I already have one out, plut they give me a crunch I find to be missing a lot. I also dip carrots (raw), broccoli (raw), or blanched green beans. I'm sorry but I freakin' love hummus... not so much the gas it sometimes gives though  :-) I buy mine, I have tried making it and it is not the same and I honestly don't have the time. Check the ingredients... there shouldn't be many and nothing you can't identify- tahini is a sesame seed past by the way... but you knew that. ;-)

Monday, April 14, 2014

Getting my Veggies in- Asparagus and Spinach Salad with Crispy Bacon!

I cannot wait for Michigan to decide it is finally going to be summer. It was in the 70s this weekend and now we are supposed to get 1-3 inches of snow tonight... snow in Mid-April??? COME ON! Besides being completely sick of shoveling and snow blowing I can't wait to plant my first garden and start going to the farmer's markets again to get my veggies. Asparagus is grown a lot in Michigan so I need to start finding ways to use it more... buy local :) Stinky pee anyone? Did you know it is genetic whether or not you can smell "asparagus pee"? Everyone's pee stinks after consuming it but it is the ability to smell it, not the stink that is passed along ... good to know right? More fun facts about asparagus: the larger the diameter the tastier, it is high in Folic Acid (keeps your womanly eggs healthy!), good source of potassium, fiber, B6, Thiamin, and Vitamins A and C. It is heart-healthy containing no fat, no cholesterol and barely any natural salt.
Tonight I was in the mood for a salad but needed some protein as well... hence the hard-boiled egg and bacon. I tried this first with brussel sprouts instead of asparagus but it is better this way.  I like to eat it at room temperature so if it is leftovers in my lunch I microwave it for just a bit to loosen the dressing back up. It isn't the prettiest salad but I beg you to try it :)

Asparagus and Spinach Salad with Crispy Bacon

(Printable Version)

- 1 lb of Asparagus (usually one "bundle" at the grocery store), chopped into 1/2-1inch pieces
- 1-2 Cups Baby Spinach, roughly chopped
- 3 Eggs
- 1 Tbsp Whole Grain Mustard (or dijon- whatever you have)
- 1 Tbsp Oil 
- 1 Tbsp Apple Cider Vinegar
- 5 Pieces of Bacon (nitrate free)

1. Hard boil the eggs- boil water in a sauce pan and gently put the eggs in the water for 10 minutes. Remove and let them cool in cold water. When they are cool enough to handle, peel and chop them.
2. Over medium heat cook the bacon until it is really crispy. I reserved some of the bacon fat for the oil in my dressing, but if you are not doing that pour the oil out of the pan but don't clean it. Chop the bacon.
3. Add the asparagus to the pan and cook until just tender... this doesn't take long! 
4. Whisk the dressing (I do this in my tupperware I am storing it in to save on dishes) and add the bacon, eggs, asparagus and spinach and toss to combine. The hot ingredient may wilt the spinach a little but I like that. :) Enjoy!

Creamy Cajun Chicken "Pasta"

Ugh. I am exhausted. I only have one kid and one job and I am struggling some days... I honestly don't know how people have more than one kid. I realize that I am only 29 and maybe one day will be the right  time to have another one but that has to be years away because I don't think I can handle it. Granted I will hopefully not be "alone" next time... but alone is in quotes because I am certainly not alone alone- my family and friends are there for me so much.  I figure in a few years, if the right person comes along, Charlie will be in school and then I will get some special bonding time with my new little one. :) Speaking of Charlie- I can't tell you how much I am enjoying her these days... so much personality and finally becoming loving with me. I was not the person that let her sleep in bed with me, I went to work full-time again when she was 12 weeks old and didn't nurse more than 3 months... so the very loving, cuddly relationship I see my friends have with their little ones was just lacking with mine... but finally FINALLY she hugs me, kisses me, and sits on my lap to cuddle without me asking. Here she is in her bear slippers, apron that matches mine, drinking coconut water. (sigh) (love) She's like my mini-me.

Since today was especially tiring even with no workout I am settling in with some recovery tea. I don't know if it helps but I really like the flavor. My mom found it at Whole Foods so now I don't have to order it online... yay!

Today's recipe is a re-write from one I thought looked tasty on Pinterest but was in no way healthy or paleo. It is a little spicy so if you are sensitive tone down the Cajun seasoning and use some paprika instead. The sauce is spicy on its own but becomes a lot more mild with the other ingredients. 
I roasted my spaghetti squash for the recipe because although my cheating microwave method is faster, it is honestly tastier roasted.


I started by cooking a 1lb chicken breast in a skillet over medium heat with a little oil. When the chicken was cooking I chopped up one smoked sausage I picked up from a local vender. Chorizo would be fantastic in this though. I added the smoked sausage to the pan and let the chicken cook through. While that was happening I started my sauce.

When the meat was cooked through I added the sauce to the skillet along with the spaghetti squash. So save myself a pan in the future I will move the meat combo to the tupperware I will store the completed dish in, then make the sauce in the meat skillet... hey... one less pan is one less pan!

Viola! Dinner + leftovers for lunch tomorrow!

Creamy Cajun Chicken "Pasta"

(Printable Version)

- 1 lb Chicken Breast, diced
- 1 Large Sausage Link (smoked, chorizo, kielbasa,  etc.) halved and diced
- 1 Cup Chicken Broth or Stock
- 1/2 Cup Whole Fat Coconut Milk
- 1 small Spaghetti Squash
- 2.5 tsp Cajun Seasoning 
- 1 Tbsp. Butter
- 1 Tbsp. Arrowroot Powder
- Salt and Pepper

1. Roast the spaghetti squash: Halve, remove seeds, place "face" down on a cookie sheet and bake at 350 degrees for 35-45 min. When you are able to push on the skin and it gives a little it is done.
2. Add a small amount of fat or oil to a skillet over medium-high heat. Add the chicken followed by the sausage and cook through. Remove the meat from the pan.
3. In the same skillet, make a rue. Melt the butter and then add the arrowroot powder. Whisk until a paste is formed. Slowly add the stock while continuing to whisk so there are no lumps. 
4. Add the coconut milk and cajun seasoning. 
5. Add the meat back into the skilled and toss with the spaghetti squash. Taste for salt and pepper. A lot of cajun seasonings are heavy with salt. 

Sunday, April 13, 2014

Easter Brunch: Eggs in a Sweet Potato Basket

Last year for Easter I made brunch for my in-laws. Since it is a holiday I suppose making something better than a typical eggs, bacon, fruit is in order because it is a holiday even though it is just me this year. Anyway, I made eggs in a basket using Russet potatoes and thought that a paleo version would be fitting this year. To test them I made several batches and have been re-heating and eating two with some avocado in the morning for breakfast. Which got me to thinking... what a great thing to make on the weekend (yes, I know a little time consuming) and grab and go on the way to work! I used spinach in mine, but bell peppers, broccoli, or any other typical put-in-eggs vegetable would work... maybe even crispy bacon??? I am warning you right now these take time, but I can always find something else to do, clean, cook, etc. while I am making them :)

Eggs in a Sweet Potato Basket 

(Printable Version) 

makes 12 baskets

- 2 large sweet potatoes
- 8 eggs
- 1 cup of baby spinach, chopped
- 2 Tblsp Coconut Oil (or butter) melted
- 2 tsp paprika (opitonal)
- Salt and Pepper

1. Poke a few holes in the sweet potatoes and bake them at 400 degrees for 25-35 minutes. You don't want them fully cooked, just "started". 
-- Increase Oven Temp to 450 --
2. Let the the potatoes cool completely, then peel and grate them on the thickest grater. If they are still firm in the middle thats completely ok. Toss the grated potatoes with the oil, paprika, and sprinkle with salt and pepper- I go heavier on the salt. If your potatoes are "wet" use paper towel and press them to absorb excess water so your "baskets" don't turn out mushy. 
2. Press the potatoes into a muffin pan- they will shrink when you bake them so make them as tall as you can. 
3. Bake at 450 degrees for 20-25 minutes... keep an eye on them so they are crispy but not burning.
-- Lower Temp back to 400 degrees
4. While the baskets cool, scramble the eggs and spinach together. Pour an even amount of the egg mixture in the baskets and put them back in the oven for 15-20 minutes until the eggs are set. If you would like to have runny yolks, put a whole egg in each basket and bake for 15 minutes. 

"Peanut" Butter Easter Eggs

I love holidays... I am not even remotely a religious person, but I like anything that brings family together. This year I will not have Charlie :( but I am deciding to make the most of it by going to the box and cheering on my mom as she competes in the 4 master's workouts for CrossFit. Have I mentioned that my mom is totally bad ass and placed 130th-ish in the WORLD in the CrossFit Open for 55+? Well she is and she did. So I plan on doing the WODs with her and bringing these to share... after all the people at CrossFit are family too!
To make these eggs the same size I used my scoop made for making cookies... it was a gift from my cousin Emily...thanks Em!!

 "Peanut" Butter Easter Eggs

(Printable Version)

- 1 cup Sunbutter (or a nut butter if you aren't allergic)
- 3 Tblsp  Coconut Oil (or real butter)
- 2 Tblsp Raw Honey
- 1 tsp. Vanilla Extract 
- 8 Oz. Nut/Dairy Free Chocolate

1. In a small sauce pan, combine the coconut oil, sunbutter, honey, and vanilla. Once it is smooth, put the mixture in the fridge for at least a half hour- makes the "eggs" easier to roll. :)
2. Using your hands and a tablespoon, make small eggs and place them on a cookie sheet lined with parchment paper. (This recipe makes 12-15 depending on the size of the eggs). Place these in the freezer for a half hour.
3. Melt the chocolate over a double boiler. Using two forks, roll the eggs in the chocolate and place them back on the cookie sheet. Then back in the freezer they go for another half hour or until you want to eat them! 

Saturday, April 12, 2014

Cool Cucumber "Noodle" Salad

I just got back from Florida with my parents and Charlie for spring break. They have a condo there sort of as an investment and it is beyond gorgeous. After this past year it was so nice to get away and relax. It was Charlie's first time at the beach and the ocean and she learned so many new words: gecko, tennis, beach... So fun to watch her grow and learn.
When she was napping I spent my time catching up on some reading and found myself irritated with some social media posts, blogs, etc. I refuse to think that elaborate meal plans, 3-4 workout activities per day, blah blah blah is what it takes to be fit, and really one of the main reasons I started this blog- it doesn't take crazy amounts of time and energy to eat clean and you don't have to workout 16 times a week... I workout 3-5 days a week and prep food ahead of time or make stuff that I can make quickly or bake off throughout the week. Will I go to the CrossFit games training like I do? No, very likely I won't, but that doesn't mean I don't have fitness goals and can't compete locally to be the best I can be. All I am saying is set goals, take baby steps, and don't forget that you can probably do more than you think you are capable of.
So now that I'm back to reality of getting ready for another week of work I decided to bring out my spiralizer and make a refreshing salad that will be perfect for a light lunch as the weather warms up. I make my sauce in the container I store my food in just to save dishes and today I baked a bunch of chicken and will freeze a lot of it so I don't constantly have to be baking chicken. This is also tasty with some red pepper flakes sprinkled on it but Charlie will be eating it so I am omitting them :)

Cool Cucumber "Noodle" Salad

(Printable Version) 

- 2 English cucumbers (or peeled regular cucumbers)
- 1 pound cooked chicken breast (diced)
- 1 Tblsp Fish sauce
-  1 Tblsp Sunbutter (or other nut butter)
- 1 Tblsp white vinegar
- 2 Tblsp Lime juice

1. Spiralize (or use a peeler to make strips)the cucumber and sprinkle it was salt. Set it in a colander or sieve over a bowl and let the water drain out for at least a half hour, tossing occasionally. This would also be a good time to bake the chicken. I've let this sit for 2 hours before! Don't skip this step! The salad will become watery.
2. Whisk the sauce together. Combine the chicken, cucumber, and sauce- toss and either refrigerate or enjoy immediately. 

Wednesday, April 2, 2014

An Article You Should Read... "Strength from Struggle"

This is an article written by my coach and owner of CrossFit Maven. I could easily quote him daily- the things he says are often so simple but always make so much sense and usually make me laugh. This is an article he wrote and one of the first things he sent me when I was thinking about joining his box (my 3rd switch in a year). It made me really understand him as a person, coach, and athlete. I think it will resonate with a lot of people.
My favorite quote recently when someone asked about the success of Maven: "We aren't consistently lucky". It is so true... lots of hard work, great programming, etc go into a successfully competitive box. Happy to be a Maven.

Read this Article :)