More Foods, More Beatdowns and More Airrosti

I really enjoy being in the kitchen when I have the time and right now I have the TIME… not for long when baseball season gets into gear and the boys are going full speed ahead BUT for now I can play in the kitchen and it’s fun!

Meatloaf was on the brain last night and I had 2lbs of grass fed ground beef ready to be cooked. I did a quick search on the interwebs and stumbled across Paleo Diet Lifestyle and a recipe they had on their site.

Paleo Meatloaf with Mushrooms! It was a HOMERUN in the family department. Perfect served up with Mashed “Potatoes” Cauliflower and some Asparagus.

2 lb ground beef (you may substitute with ground pork);
1 ½ tbsps salt;
1 tsp ground black pepper;
1 egg;
1 medium onion, finely chopped;
2 cups white button mushrooms, finely chopped;
1 tsp chili pepper flakes;
3 tsp fresh thyme, minced;
1 tsp fresh oregano, minced;
3 cloves garlic, minced;
½ cup homemade ketchup;
(I USED an ADDTIONAL 1/3 CUP for the meat Mixture … stephanie)
1 tbsp honey, optional;
½ tbsp Worcestershire sauce, optional;
1 tbsp paleo cooking fat;

Preparation
Preheat your oven to 350 F.
In a medium sized skillet placed over a medium heat, melt the cooking fat, add the mushrooms and saute for 2 to 3 minutes, or until soft.

In a large bowl, combine the meat, salt, pepper, egg, onion, mushrooms, chili pepper, thyme, oregano and garlic. Mix well, makng sure to break-up the meat. Add the cooked mushrooms as well. It’s very important that the mushrooms are evenly distributed to ensure the loaf bonds well.

Lightly grease loaf pan with additional cooking fat and fill it with the meat mixture. Place in the oven and cook for approximately 15 minutes.

Meanwhile, in a small bowl, combine ketchup, honey and Worcestershire sauce to make the sauce for the top of the meatloaf.

After cooking for 15 minutes, gently spread the sauce on the top of the loaf.
Continue cooking for another 40 minutes.

PLEASE NOTE… I did not make my KETCHUP. I used organic ketchup from Whole Foods. While this has some sugar in it, it is better than OTHER ketchups. In the future I plan on making my own ketchup but I didn’t have the tomatoes to do so. Also I added some ketchup to the MEAT mixture – about 1/3 cup. I also left out the Worcestershire sauce because I don’t have any in my kitchen.

Ingredient Prep

Cookin' Up the Mushrooms

Ready to be MIXED!

Another Blurry Pic ARGH! But this is when I put the Sauce on the Meatloaf 15 minutes after it's been in oven. I made a little extra cause it seemed like a good idea 🙂

Meal Ready to Be Served

All I can say is "DELICIOUS"

While that was baking, I steamed up some cauliflower and garlic gloves. Once the cauliflower was done I salted and peppered it up, threw it in the food processor with 3 TBS of pasture butter and got it mixing. It turned out really nice and creamy in texture. Perfect with the meatloaf! The kids gobbled it up as did Ernie and myself. We then watched some Biggest Loser to see if “CrossFit” was incorporated and passed out!

Steamed Cauliflower Ready for the Food Processor

 

Rise and Shine (in the dark) as it was an early morning today. It’s my CrossFit day off and I decided to attend iChoosefit Bootcamp in Midlothian. It’s a good 25 minutes away from me but they have an indoor facility that I’ve been wanting to check out! One of my local bootcamp friends came along for the ride as well. We were equally impressed with Speed & Performance Training Facility. The upside to this place is that they have barbells and plates which allows for heavier lifting than the mobile bootcamp allows. It was a good beatdown today. We had everything from Box Jumps, Back Squats, Deadlifts, Sled Pushes, Running and so forth! AJ did not hold back in his beatdown. It’s a great large space with plenty of equipment. I wish I owned something along those lines.

I came home with no ambition in regards to cooking so breakfast was eggs and fruit. But I was excited for my AIRROSTI appointment. My hip pain has dramatically decreased and it appears that I have an impingement in my hip so I’ll always have to work hard at keeping myself properly stretched as well as keep up with the foam roller and ice. But the constant burn and ache is GONE. It would hurt while I was just sitting in my car on the drive home or burn if I was on my feet for too long. I definitely recommend giving AIRROSTI a try! Thank you Dr. Bertrand and Casey!

Have a WONDERFUL WEDNESDAY! I forgot to defrost any proteins (DOH!) so I don’t know what will be on the menu… probably eating out but we’ll see.

Airrosti Amazeballs and Paleo-ish Enchiladas

Due to my head congestion I decided to flake out on bootcamp this morning. I know this is becoming a regular routine and I need to nip it in the bud NOW. I will, I PROMISE. And hopefully the congestion funk disappears soon as well.

This morning I had an AIRROSTI appointment for my hip. Over the past few months my hip flexor has gone from achey to just painful. It has affected my whole hip, glute and hammies. It’s obviously not stop you in your tracks pain but it’s affecting my lifts and some of my range in depth. I will say I wasn’t “sure” how this would go or how helpful it would really be but in just a short time A LOT of pain has been alleviated. It’s truly AMAZEBALLS. It’s as if the pain melted away. It still hurts where my hip pain originated from but the extra aches and pains are pretty much gone…. it should last but we’ll see. I have to go back 2 more times and hopefully I’ll be pain free by then. I will keep you posted! They gave me some stretches to do twice a day and a cool little wristband reminder. I also got a nice aqua blue kinesio tape up job on my leg to help support my muscles. I’m not saying it’s a miracle fix yet but I am saying the initial pain relief was good. Like I said I’ll keep you updated on what I feel like next week!

Airrosti Reminder Bracelet

Kinesio Tape Up

As for fun yummo goodness, I made chicken enchiladas this morning… CHICKEN ENCHILADAS you say? YES I did say. I had made chicken last night and had intentions of making this last night but without kids and with impatient Ernie we bailed on the chicken and went to Rockfish. It was alright, nothing great but it was quick and warm.

So to the chicken enchiladas. Like I said I had made chicken last night. I seasoned it up with my fave stuff… cumin, salt, pepper, garlic powder. I let it cook on one side for a few minutes then flip it, let it cook for another couple of minutes then pour chicken broth over it (about half way filling pan). I let the broth boil, bring it to a simmer and cover it for 15 minute or so. Sometimes longer. Once it’s done, it’s perfect for shredding. I however put it in the fridge.

Chicken Partially Cooked

Adding the Chicken Broth

This morning I pulled out a couple of pieces and minced them up with my handy dandy chomper smasher thing from Pampered Chef (I’ve had this for years and love it). I don’t really have a recipe for my sauce but if you really are interested I will email it to you or write down a proper recipe. Pretty much I used:

Chicken Broth
Chili Powder
Cumin
Salt
Pepper
(whatever spices you like best)
Coconut Flour

Minced/Shredded Chicken

I don’t have measurements because I dump until I find a suitable flavor to my liking. I mix it all together and let it heat up on stove. I tried thickening with coconut flour but in my time frame I couldn’t get it to thicken and this is where “paleo-ish” comes into play. I went to my default cornstarch for thickening purposes. So I had to cheat but I was in a rush this morning and trying my best to make something for lunch!

All the while I have begun prepping my “TORTILLA” made with coconut flour and egg whites! This was taken from Paleo Comfort Foods. And this is my first recipe I’ve used out of their book. I wrote the recipe and directions from memory so they aren’t verbatim as to what they printed. But I think I got pretty close!

1/4 coconut flour
8 egg whites
1/2 cup water
1/4 tsp baking soda
coconut oil for greasing pan

Preheat pan. Mix all ingredients except coconut oil. Whisk well and make sure it’s smooth mixture. Add 1tsp of coconut oil in pan and swirl around to coat all of pan. Pour 3 TBS of mixture into pan and swirl around making your tortilla (crepe-like). I used a 1/4 cup measuring cup. Let the tortilla cook for a couple of minutes. Like a pancake you don’t want to try and flip it too soon or it will fall apart. Once it’s golden on one side flip it and let it cook up. Voila your first tortilla is done! Re-grease before each tortilla with coconut oil.

Tortilla In The Making

Finished Tortilla

I didn’t have time to make a fancy morning presentation, but I packed everything up and brought it to work. Now I know it’s not the same but my goal was to make these enchiladas! So if I have to break it up over the day then I will and I did. Next time, with better preparation I’m sure I could make my tasty enchiladas into some really outta this world gourmet goodness but for now they are plain. Co-worker approved as well as I let Yie (the friend/co-worker I blab to about everything) taste it and she was intrigued and ready to buy coconut flour! I added some avocado slices and grape tomatoes and it was pure YUMMINESS that I feasted on!

Preparing My Feast at Work

All Done! Chiken Enchiladas!

And there you have it for Thursday. Tick Tock the year is almost up! It’s hard to believe! Thanks for sticking with me so far and pray that 2012 will be FANTABULOUS!