Hey everyone! I have to unique recipes to share with you today, but first I want to a do a little life recap / word vom!
This last weekend, my friends Zoe, Hayley, Anna and I drove up to Petaluma for the annual Butter and Eggs festival. The Petaluma area is home to many agricultural big names, like Strauss creamery, Clover dairy, and Lagunitas beer! Mmm. One day each year there is a festival with tons of local food stands, a parade, and a Cutest Chick Contest. The feathery kind, of course. We stayed at Anna’s mother’s home on Friday night and woke up at the crack of dawn on Saturday for a delicious, homemade breakfast. A fennel salad and buttery strata were perfect fuel for the day. We pounded some screwdrivers and hit the streets!
me, Anna, Zoe, and Hayley
We had a blast, but day drinking always leaves my body confused. I guess it is nice to shake things up sometimes though! Or stir ;)
Sunday was a day of recovery, studying, and Crossfit. I am loving CrossFit more and more by the day. The WOD was hard.
- 300 m run
- 300 ground to shoulders (cleans)
- 300 m run
- 30 shoulder to overhead
- 300 m run
It wouldn’t have been so hard if I had gone with an intermediate weight, but no, ohhhhh no. I had to go heavier. I have been leaving some WODs feeling like I could have gone harder or lifted heavier, and that almost destroys the point. I do think it is a good idea to go with a “safe” weight when you are still learning all the movements, but there comes a time when staying at that weight isn’t going to bring you the improvements that you likely want. While some people finished the WOD in just over 10 minutes, I finished last at around 20. With 75 pounds to lift over my head 30 times, I needed stop and recover every couple reps of the overhead presses. But you know what? I am so glad I went for the “heavy” weight. I know I worked hard and I AM SORE, and that never happens. Moral of the story: Challenge yourself, because finishing a workout in the least amount of time does not equate to the greatest personal reward.
On Monday, I received some Total Body Consultants whey protein in the mail! I have been a long time customer of their Cinnamon Bun flavor, but have been too content to try another flavor or brand because it is that good. They were kind enough to send me a freebie of Alpine Vanilla so that I could branch out a bit. It has the same smooth, creamy texture that I have come to expect, and a light, vanilla-y flavor. However, I still prefer Cinnamon Bun! ;) If youre looking for a delicious, no carb, whey protein isolate, look no further than Total Body Consultants.
And finally, today, I started out my day with some paleo-friendly
oatmeal fauxmeal. Actually, it depends on what form of paleo/primal diet one follows, but if you are down with flax then you can get down with this breakfast! It is PACKED with ~30 grams of protein and fiber. It is so filling that if you aren’t used to eating bulky breakfasts, you may want to reduce the flax by a tbsp.
I have post in the works all about Paleo and saturated fats and grains, but I want it to be perfect before posting, so bare with me!
Recipe: Serves 1
- 1/4 cup freshly ground flax
- 1 1/2 tbsp coconut flour
- 1 egg
- 2 egg whites
- 1/2 cup almond or coconut milk
- 1 tsp vanilla extract
- dash cinnamon + pinch salt
- stevia, optional (or honey/maple syrup)
toppings: nuts, nut butters, shredded coconut, butter, drizzle of maple syrup, honey
Directions – Whip the eggs and almond or coconut milk together. Whisk in the flax and coconut flour. Let sit for at least 5 minutes. Stir in the eggs, any sweetener, spices, and vanilla. Microwave (or bake) until the desired consistency has been reached. For me, about 2 minutes was perfect. Check it every 30 seconds or so AND STIR IT UP. The length of time depends on if you want it more liquidy or more custardy.
Note: You can make this in the morning and eat it nice and hot OR you can make it the night before and refrigerate it and eat it cold in the morning. I have done both, but because my home is a sauna, I prefer it nice and cold! Also, you may want to add more coconut or almond milk to reach the desired consistency.
And what did I top it with?
The best nut butter I have ever made. Or will ever make.
Toasted Coconut-Macadamia Nut Butter
- 1 cup roasted, unsalted macadamia nuts
- 1/2 cup coconut shreds, toasted
- pinch salt, to taste
optional: couple drops vanilla extract (try it plain first, which is how I prefer it!)
Directions – Combine the nuts and coconut in a blender and blend until smooth. Taste and add salt if desired.
After that bomb breakfast, I went to my physiology lab and dissected a frog. We stimulated the vagus nerve to induce bradycardia and cardiac arrest. We also completely removed it from the frog and it kept beating. Pacemaker cells are crayyyy! I will leave you with this: