Tag Archives: cooking

Community Crossfit & Longhorn Rainbow Hash

Fooled ya- the title is NOT referring to my school’s mascot. The opposite actually. I’m eating my mascot and enjoying every second of it. This past weekend¬† Jarrod, creator of WhitFit Personal Training, and me went to take a mini road trip to buy 20 pounds of grass-fed longhorn. I had never had this kind of lean beef before so I was ready to take a break from chicken and give it a go.

208835_572177446134645_1989823151_n

Boom. Poor little farmer basically had nothing left. Also- before we went on this little adventure, we had our very first crossfit community workout! Yup, I finally tried it out. And it was pretty dang fun. I haven’t been doing cardio for uhhhh like 2 months now and of course the WOD was based on conditioning and lots of high intensity exercises. I was hoping to swing around a few weights but it was different and I really enjoyed being able to try something new for a change.

CrossFitCentralBurnetOf course I’m wearing pink. Dang it, I gotta stop that.

Anyways, it was super fun and afterwards we fueled up on some Whole Foods and then went for our longhorn road trip.

Today is a rest day for me so I decided to make a new recipe. And yes, it’s paleo just like everything else.

Beef Rainbow Hash

2013-03-24 22.03.57

Ingredients

4 oz lean beef or longhorn
2 cups kale
1 large shredded carrot
1 cup shredded red cabbage
Chopped yellow onion (however much you like)
Garlic & additional garlic powder
Mushrooms
Basalmic Vinegar
Coconut oil
Salt/Pepper to taste

Directions

Please bear with me on this. I kind of just threw in amounts that sounded good to me and I’m going to try to make this as structured as I can! Yesterday I made 4 beef patties, each 4 oz each, by simply molding them into burger shapes and cooking them on the skillet. You could also just take 4 oz beef and brown it in the skillet to your liking. Set the beef aside and saute the kale, onions, garlic and mushrooms in a skillet with coconut oil and a little bit of water. Shred your cabbage and carrots and throw them in with the kale once it’s bright green. I added a bit more water, as well as a few swigs of balsamic vinegar, garlic powder and pepper. I think the vinegar really gives it a kick! Once everything is cooked to your liking, put the rainbow hash on a plate and top with your warm and delicious beef patty:) It’s really simple, but it’s no doubt one of the best and most beautiful dishes I’ve made. Enjoy!

2013-03-24 22.03.48

*This makes one serving*

Advertisements

Butternut Squash Quinoa

butternutsquashquinoa

It’s both St. Patrick’s Day AND leg day. So that just means one thing. Breakfast must be big….and kinda green. I woke up not really knowing what my paleo-loving tummy was in the mood for so I reached for a couple of my favourite carbs and one of my favourite proteins to create this fast dish (this is lower in protein so feel free to add more eggs!).

Ingredients:
3/4 cup butternut squash (I’ve been using frozen Archer Farms squash from Target for convenience)
1/2 cup cooked quinoa
1 egg
Spinach or kale
Garlic or garlic powder (I used both)
Paprika
Cumin (cause I’m weird)
Salt/Pepper

Directions:
Heat up or cook the butternut squash (skillet would probably be best but I used the microwave since mine was frozen a bag) and the quinoa. At the same time, saute the spinach or kale in a nonstick skillet with garlic and either olive oil or water (I prefer water when I saute my greens). Once spinach is done, set aside and fry your egg in the pan. Again, I don’t use any kinds of oils, I just make sure the pan is coated with nonstick spray. When the butternut squash is done, put it on a plate and spice it up with whatever you like! I used paprika, cumin, pepper and a little bit of salt. Once the quinoa is prepared, put it on top of the butternut squash and layer on the spinach as well. Season more to your liking and then top with a delicious runny egg!

Other awesome ideas for toppings would be: walnuts, avocado and/or shallots. YUM!

2013-03-16 19.20.57

I’ve been feeding myself pretty well the past few days. Lots of taters, veggies, eggs and protein. A few trips here and there to Whole Foods as well, considering it’s across from a music venue and that’s the place to be during SXSW. Yesterday, Ra Ra Riot was playing a show and I could hear them from Whole Foods, sitting under the sun while chowing on a turkey and kale salad. Mmmmm.

Time to catch up on all the school work I neglected over spring break. Happy Paddy’s Day y’all!

301622_569655219720201_735310393_n

Maple Pecan Sweet Potato Casserole

HAPPY THANKSGIVING FIT FRIENDS!

It’s morning, around 9:30 and my mother is making last minute adjustments to her pumpkin cheesecake, delicious spinach mounds and my grandmother’s secret stuffing recipe. I’m so excited to dive into all the goodness I’m smelling from upstairs in my old high school room. Oh the memories.

This year I decided to contribute a new dish. I wanted it to be healthy but delicious so I would have something guilt-free to indulge in. This Maple Pecan Sweet Potato Casserole looked PERFECT. I love sweet potatoes, especially as fries, so why not make it into a Thanksgiving traditional dish with a healthy edge to it?  I found this recipe from the Tone it Up blog:)

Mother has the best table decorations for food pictures. Picture perfect.

First, peel 6 large sweet potatoes and cube them up. Place the cubes in boiling water, then reduce to simmer for 15 minutes until they have softened.

Drain the sweet potatoes and place in a dish for mixing. Add in the almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.

Mmmmm now that’s the kind of spoon that I want to lick. Anybody else fight with their sibling as a child for who got the best spoon?

In a bowl mix together Pecans, honey and cinnamon until the pecans are completely covered.

Lastly, coat a Baking Dish with fat-free cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with Honey Pecan blend. Place in oven preheated to 350 degrees for 25 minutes.

NOM.

Here’s the recipe once more, from Tone It Up.

Pecan Maple Sweet Potato Casserole

6 large Sweet Potatoes, peeled and cubed
1 Tbs. Cinnamon
1 tsp. Nutmeg
1 Tbs. Maple Syrup
1 Tbs. Olive Oil
1/2 Cup Almond Milk

—————————

1 Cup Pecans, (crushed or whole)
2 Tbs. real Honey
1 Tbs. Cinnamon

Bring a large pot of water to a boil and add in cubed sweet potatoes. Lower heat and simmer for about 15 minutes until potatoes have softened. Drain the sweet potatoes and place back in the pot. Add in the almond milk, maple syrup, oil and spices and mash or whip with a mixer until a smooth even consistency has been reached. Season with fresh ground black pepper and a pinch of sea salt to taste.

In a bowl mix toegether Pecans, honey and cinnamon until the pecans are completely covered. If you want a more crumbly topping you may crush the Pecans using a food processor before mixing in the honey and cinnamon.

Coat a Baking Dish with fat-free cooking spray. Evenly spread the mashed sweet potatoes in the dish. Top with Honey Pecan blend. Place in oven preheated to 350 degrees for 25 minutes.

What are you looking forward to this Thanksgiving?

Rosemary Salmon and Lemon Garlic Brussels sprouts

What a good day today has been:) Lately, I’ve been feeling extremely tight from my weight lifting and workouts so I decided to wake up bright and early in order to get a good hour of stretching in. Sometimes I forget just how important it is to stretch out your body and stay flexible.

Image

My little yoga corner doesn’t provide much room, but it does the job. Plus, My Joanna Newsom records are perfect for a little yoga fung shway.

After that I went to my second day of work at Austin Fit Magazine. I absolutely love interning there already. The people are so laid back, friendly and what’s better than to be doing what you love? I get to talk about fitness and health the whole time, while putting my English major talents to good use. PERFECT.

Anyways. Tonight for dinner I made rosemary salmon and Brussels sprouts, cooked in lemon, garlic and pepper. Absolutely delicious. At the grocery store today, the sprouts where eye balling me and instead of letting this unfamiliar veggie intimidate me away, I decided to grab it and give it a go. So glad I did.

It’s a super easy recipe too.

Image

Ingredients:

Salmon

Brussels sprouts

Lemon juice

Seasonings of choice (I use rosemary, olive oil, lemon pepper, garlic seasoning, pepper)

For the sprouts:

1. Rinse the sprouts under cool water.

2. Cut off the brown side of the sprouts and then half them.

3. Put them in a baking dish. Mix your lemon juice, olive oil, lemon pepper and pepper into a bowl.

4. Lightly coat the sprouts with the wet ingredients.

5. Put sprouts into the oven on 400 degrees for 35-40 minutes

Image

For the salmon:

1. Set the oven to broil

2. Place thawed salmon on a baking dish on top of foil or spray nonstick spray underneath

3. Coat salmon with rosemary and maybe a healthy oil of choice:)

4. Leave in oven for about 10 minutes per inch thickness (a regular sized portion would probably require 12 minutes)

Image

After about 12 minutes of broiling action is came out quite lovely

Image

I’m such a big seafood person. I eat some sort of fish every day whether it’s salmon, tilapia or tuna. And of course my “cheat” meal is usually a sushi roll of some sort. What can I say? It’s awesome.