Suck It Up ButterCup!

Found this and LOVE it... so if anyone wants to buy it for me, feel free! Hahah!

Yup I need to SUCK IT UP! I’ve been a bag of whine and defeat lately. My body was so spent that I was leaning against the wall while blow drying my hair this morning! I do hit my WODs the best I can and I do want change but I’ve been letting my brain discourage me lately. I realized that this morning, hence the SUCK IT UP BUTTERCUP. Am I still complaining on here… HELL YES! It’s what I do best but I understand I’m just hurting myself this way. So I am putting forth the effort after this post to stop beating myself up!

1/31/12

Today’s WOD did get me…. DAMN YOU BAR PUSHUPS! Let me begin with skill/strength first which gave me a boost of confidence for a whole minute… IF THAT! Handstand Push Ups! I have yet to master this skill. So we practice and we practice by stacking some bumper plates and throw and abmat on top. So we stacked it high enough for me to feel pretty confident in myself. Easy. I had to drop a whole centimeter, LOL, Jokes but it was rather easy and definitely confidence boosting. Well it can never just stop at easy so we replace one plate with a thinner plate and attempt more HSPUs. I still got it! Wooo… but again nothing close to full depth. Now I must rest with my head on the abmat and push from there. Guess what? I did it! 5 reps NO Problem! And now we remove the thinner plate to just the one plate and the abmat. I got 1 sad little “strict” push up and I was out for the count. Still a little confidence but when put to push past my limits I was at a fail. I know I have made major progress towards this movement so I’m not completely defeated but my HIGH was taken down a notch.  And we’re only on skill/strength!

Yes these KILLED me today!

The MetCon (key in dramatic music). 5 rounds for time… 5 Power Cleans (75lbs) 10 Bar Pushups! And this is when weakness overcame and I was sucking bad. Power Cleans – I got those. Towards the end I wasn’t getting my elbows up high enough so it took a little work but I was feeling pretty good and looked forward to the Power Cleans! I knocked out my first 10 bar pushups pretty ok. It’s the rest that killed me. It’s the rest that sucked up all the time and all my energy. What is a Bar Pushup? Well it’s when you put your hands on the barbell (pushup position), stabilize yourself (cause it rolls) and you knock out pushups. Chest must touch bar for it to count. I had about 7 NO REPS! ARGH! Misery! By the 5th round I had to do them one at a time. I had no strength left. I finished just under 10 minutes! I wasn’t even looking at clock because that would have brought me down more :/ Finished in 9:59. And then I just laid there. I thought I was learning to appreciate pushups and I wouldn’t say I love them but I don’t despise them… NOW after bar pushups I am reevaluating my relationship with the pushup in general!

Dinner! Such a Dull Pic but NOT Dull in Flavor!

I am not however reevaluating my love for food! I tried out a couple of new recipes! And they were yummo! I had ground beef out for dinner and had a couple of acorn squash. There must be something wonderful to make and I did find a recipe on the Whole9 Blog. They had stolen it from someone and now I have stolen it from them. I did not have dried cranberries but I did have dried cherries. So I replaced that one ingredient 🙂 And I doubled the recipe so we would have leftovers.

Ingredients (serves 2)

  • 1 acorn squash
  • 1 pound grass-fed, organic ground beef (ground turkey would work, too)
  • 1 chopped onion
  • 1 finely-chopped apple (we used a Braeburn, but find something local-ish)
  • ½ cup chopped cranberries (fresh, not dried)
  • ¼ cup chopped pecans
  • 1 tsp thyme
  • 1 tsp oregano
  • ½ tsp sage
  • unrefined coconut oil
  • salt, pepper

Instructions

  • Preheat the oven to ~400 degrees.
  • Cut the acorn squash in half, and scoop out the seeds and any stringy stuff.
  • Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
  • Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
  • While squash is baking, chop the onion, apple, pecans and cranberries.
  • Saute the beef and onion in a little coconut oil for 2-3 minutes, then add pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
  • Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
  • Bake uncovered for another 15-20 minutes.

Acorn Squash Getting Prepped to Bake

My Horrible Tent – I did fix it a bit but did not take pic :/

BEEF - It's what's for dinner!

Ingredients to Go with Ground Beef (that apple sure did brown super quick)

Everything sizzling and cookin' - YUM

Acorn Squash FILLED! Excuse my DIRTY oven. I just cleaned that thing a month ago1

Mine came a little overcooked on top. I should have paid better attention. But the rest of the meat mixture was perfect!

In addition the squash I had some Kale. I had never made Kale other than in “chip” form so I searched the interwebs yet again. Nom Nom Paleo had a good simple recipe. I did add mushrooms because I LOVE mushrooms and it turned out quite well!

Quick and Simple Stir-Fried Kale and Bacon

Here’s what I gathered for the recipe:

1 bunch of lancinato kale, leaves removed and thinly chopped
3 slices of bacon, cut in 1/4” strips
splash of Banyuls vinegar (the original recipe uses a squeeze of lemon)
Kosher salt
Freshly ground black pepper

Instructions:

Cook bacon till crispy, Add Mushrooms and let sautee for a couple of minutes. Add Kale in a bit at a time, letting it wilt some before adding more. Once it’s all wilted, add a dash of vinegar (I USED RED WINE VINEGAR). Voila! It’s done. Simple enough right?

Experimenting with the Kale

All Nice and Wilty... Really Vibrant Green... Love It

I was ambitious last night but not too ambitious so I wanted to make a quick sweet treat. I found a gluten free recipe for NO BAKE COOKIES. NO offense to the creator but I’d rather just call them No Bake Treats as they aren’t really “cookie” like. But still super tasty and addictive. I found this recipe on Gluten Free Fix. I substituted ALMOND BUTTER for the peanut butter.

New Treat - No Bake Cookie

Gluten Free No Bake Cookies

  • 1/2 cup butter or coconut oil
  • 1 cup honey
  • 1/2 cup cocoa powder
  • 1/2 cup natural peanut butter (ALMOND BUTTER)
  • 3 cups unsweetened coconut flakes
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  1. In a pot, combine butter, honey and cocoa powder.  Bring to a boil, and boil for 1 minute, whisking constantly.  Remove from the heat.
  2. Stir in peanut butter, salt and vanilla.
  3. Stir in coconut flakes.
  4. Scoop cookies onto a parchment lined sheet tray.
  5. Refrigerate to set.
  6. Store in an airtight container in the fridge up to 1 week and freezer up to 1 month.

*yields 3 dozen gluten free no bake cookies

No Bake Cookie, More like NO BAKE TREAT - Addicting!

I’m pretty sure you could add just about anything to these that compliments the main ingredients and you will win. So give them a try. Big win in our house and easy to eat more than one so you gotta be careful!

Alrighty then, that’s it for this Tuesday. Remember to SUCK IT UP and just DO WORK! There’s no whining in CrossFit and there shouldn’t be any in LIFE. See ya mañana!

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Beef, Milk and Is This Month Going to Ever End?

It seems like January will last FOREVER! We are stuck in this month. 2012 is dragging it’s butt! I am, however, quite pleased with the pleasant temperatures that we’ve been having. And I do truly FEAR February as it is quite unpredictable in regards to the weather. And all I can say is that Texas folks don’t fair well in icy conditions. The roads become a HOT mess!

But back to the nice weather. WE had a sunny and beautiful weekend. We get bouts of spontaneity and we decided to take a little field trip about 30 miles south of us to a nice little place by the name of Burgandy Boucherie.

Burgandy Boucherie

Farm Fresh Eggs (Ernie was excited there was a feather included)

They claim that they are the first and only exclusively pastured meats butcher market in the D/FW area. I have not researched this claim but I believe them 🙂 The place was stocked with a great variety of grass fed beef cuts both fresh and frozen. They also carry chicken, lamb and pork. In addition to their meats they also had fresh farm eggs, cheese, local honey, Himalayan salt and a few other goods. The staff was friendly and knowledgeable. And on the weekends you can order up hamburgers. They have several picnic tables in the boucherie for you to enjoy your meal. We were very pleased first time customers! I have yet to try any of the meats but we thawed out some ground beef for tonight’s dinner.

While we were at the boucherie we asked if they provided raw milk and some law doesn’t allow them to sell both but they referred to a few places. We chose the one closest to where we were at and by the recommendation of another customer. We headed a few miles south and ended up at Rosey Ridge Farms.

RAW MILK - YUMMO

Michievous Pig at Rosey Ridge Farms (they say he likes to escape often)

Being city folk we weren’t sure we were in the right place as there was just a few farm houses, cows, and horses on this dirt road our GPS led us to. We called to confirm we were in the right spot and they assured us we were and of course we finally spotted their sign! Go figure! We were a little bit in culture shock because we are clueless to country/farm living but it was quite the experience. The Hooley family was very nice and patient with us thankfully because we asked a lot of questions. Silly and serious. It was fun. Their milk is straight from the cow. No pasteurization, no homogenization, no hormones, antibiotics… NOTHING. Fresh MILK! We were anxious to get home and give it a try. Is this Paleo… NO not according to some but we still like our milk so we still buy milk. It’s not an every meal kind of thing. We add it to protein shakes, kids drink it with pancakes, etc. So before I get anyone out trying to be smart, I’m letting you know AGAIN, we are not on point 100% of the time. But we aim to eat clean, whole foods and keep it simple. Paleo 80%, 100% of the time.

I really failed in the photo op dept. I am sorry and I promise on our next visit I will be less in the moment and more in the snapshot mode. If you’re in the DFW area, I encourage you to take a weekend drive out to Grandview, TX. I wish I had brought my kids to see everything and I’m certain I will take them on our next trip out that way.

Now for this moring and my WOD. It was a simple day at the BOX, which I find really nice. We rarely have simple so it was a nice treat. My upper body is still beat up from last week. We started out with front squats which I can honestly say are not my favorite. But I did alright. My wrist/forearm flexibility still could use some work. I did struggle a little with just holding the bar but after a few attempts and experimenting with hand placement I got a little more comfortable with holding the bar. We did 5, 5, 5+ and I managed to get 12 reps at 80lbs on my last set. Which is pretty amazeballs because I’m not so strong on the front squats. So I should have a new PR sooner than later.

01/30/12 WOD

The MetCon was 6 50 yd sprints with 90 seconds of rest in between. Not so bad. I’m not a sprinter but I put forth my best efforts.

That’s it. The End. Happy Monday.

Zucchini-Getti and Baby It’s Cold Outside

It’s midway through the week and the sun finally came out to show it’s pretty face today! Finally! It was a balmy 25° outside and the box inside was good degree warmer coming in at 38° – WOOOO! So cold and not fun. But at the BOOM Box we warmed up rather quickly.

A little warmer than outside

After our warm up, we followed up with more warm up on the rowers. 3 sets of 250M row to get the blood circulating. We then proceeded to KB thrusters. I’m thinking they were 24lb kettle bells but I honestly have blanked :/ 3 sets of 8. A little tougher than I had anticipated but mission accomplished! All this time I’d been staring at the MetCon on the board wondering what weight I would be doing for the Ground to Overhead (GTOH) and thinking the bar will be cold, and just so many random thoughts. Come to find out the GTOH is with a plate. Wow easy enough I thought! Hehe, I wish I wouldn’t have those “easy” thoughts! It is a shoulder burnout then add HR pushups to that! Woooo, It was a good, quick and intense knock you out kind of workout. As you can see in the picture I finished at 6:49. Not bad. I flew the first 2 rounds, then kind of lost all hope after that. Thankfully we only had to do a “buy-in” 400 m run at the start because the air was chilly outside.

WOD 12/07/11

Zucchini-Getti and Meat Sauce

This isn’t my first time to make this dish but of course now that I’ve begun my blogging adventure I will share with you my meal. I don’t have anyone to give true credit to because I’ve just really looked at pictures and got the general idea. I did read somewhere and I feel bad that I don’t recall where I read it that you should let your zucchini dry out some after you slice it up. So leave it on the counter top for 15-20 minutes or put it in the fridge for a few hours (for me it was overnight). This will make more sense in just a few moments.

Tuesday night I decided I would prep the zucchini. I rinsed off about 8 zucchini’s and cut the ends off of each of them. I then slice them in half. I use a mandolin slicer to make thin strips but I’ve just sliced them thinly as well without the slicer so whichever you prefer.  After you have then strips I cut them into even thinner strips. Depending on preference you could have thin or thick “faux” noodles. As mentioned above, I lay them out to dry. I line a cookie sheet with paper towels and lay the zucchini strips on there and for me it is best to keep them in fridge until I was ready to use them last night.

Slicing the Zuchinni

Slicing thin strips to create the Getti part of the Zucchini

Zucchini-Getti Layed out to dry

We buy grass fed beef and I used a little over 1.5 lbs for this meal. I brown it over medium heat with some salt, pepper and cumin. I don’t have the time or patience to make a “homemade” sauce so I go with what looks good at the store. And not only what looks good but what is CHEAP(er). So I found an organic, natural sauce and I get that warming up. While meat is browning and sauce is simmering, I sauteed up some fresh tomato, garlic and mushrooms that I will add to sauce. Once the beef is good I add the beef and veggies to the pasta sauce and let it simmer all together.

Veggies that will be sauteed and added to sauce

Browing Ground Beef and Heating up Sauce

It’s time to get some olive oil in a pan. I sauteed some chopped up garlic then added the zucchini. I season the zucchini with ground thyme, oregano, salt and pepper. The zucchini softens pretty quickly and only takes a few minutes before it’s ready. So plate, spoon out some sauce and you’re good to go.

Sauteing Up the Zucchini-Getti

Finished Meal - Zucchini-Getti and Meat Sauce

And there ya have it. Here’s a rough list of ingredients:

1.5 lbs grass fed beef

8 zucchini

1 tomato

3 cloves of garlic

2 bottles of organic, natural pasta sauce

1 carton of mushrooms

spices you prefer (I used salt, pepper, cumin, ground thyme, oregano)