Today was our first day back at CrossFit in 2 weeks. 2 WEEKS!! I can’t believe we took that much time off, but sometimes life and crappy head colds just get in the way. It was nice having a break to relax, but I felt bloated, frumpy, and weak the entire time. It’s amazing to me how much CrossFit improves my overall mood and energy levels, it’s like a slimming shot of coffee – if that existed, ha! I was pretty nervous that
I might die my first class back would be super rough, but it ended up being kind of awesome. I couldn’t believe how good I felt during our warm-up and workout, I was sure two weeks off would be long enough to knock me down. The workout was definitely a tough one, but I ended up using a heavier wall ball than normal and adding a few inches to my box jumps. Crazy right – 2 weeks people!! Check it out:
During the box jumps on my third round, I did feel a bit queasy, which is never a great feeling. Luckily for everyone, that went away pretty quickly once I started on my last set of wall balls. I finished in 17:48 – woot!
Besides CrossFit, life has been pretty mundane. I’m definitely not complaining though, mundane means easy breezy and that’s the way I like it. I do have to rave about one of the new recipes we’ve tried this week thus far, the Oven Braised Mexican Beef from Nom Nom Paleo was amazing! I really had no idea just how much better food tasted slowly braised in the oven versus the slow cooker. If you aren’t planning to already, then you need to try this recipe ASAP. It. was. delicious.
Mexican Braised Beef with Guacamole and Zucchini Fritters
Last night’s dinner wasn’t too shabby either. The chicken was a bit plain, but other than that, a win.
Marinated Grilled Chicken with Roasted Parsnips and Cole Slaw
Alright, time to relax on the couch and not think about anything. I hope you all have a fabulous Wednesday!
Today Michael and I went to the DMV to register our car and get new driver’s licenses. I’ve heard that the CA DMV can take a while, but I wasn’t quite ready for what we encountered. Luckily we made an appointment, otherwise our 2.5 hours spent may have stretched into an entire day! I’m just glad it’s over. Taking written exams in a crowded loud environment about obscure traffic laws was not my idea of fun. Thank goodness I PASSED and can now say I’m a fully legal California resident! Yay!
Back to Basics: Day 9 Input
Breakfast this morning was Oatmeal Minus the Oats made with baked sweet potato instead of bananas. I couldn’t actually taste much of a difference sub-ing the banana and it was still a super awesome breakfast. We also had some small breakfast sausage patties.
Lunch today was leftover hotdogs and cucumber salad. I was so hungry coming back from the DMV that I almost forgot to snap a picture.
For dinner tonight we grilled some grass-fed flank steaks with yellow squash and baked some regular potatoes. I feel I need to clarify that I did NOT eat everything pictured, that was a butt load of food. For dessert I’m going to have a glass of wine while relaxing in the hot tub. Sometimes life can be so rough…
Last week Michael and I finally ordered some meat from U.S. Wellness Meats, and I’m so glad we did! My freezer is stocked full of a variety of grass-fed goodies. Right now I can smell 5lbs of short ribs braising in our slow cooker and I can’t wait to try them. We also ordered some grass-fed beef franks which were perfect for this brussel sprout scramble.
Brussels Sprout Scramble
1 package no nitrate beef franks or other type of sausage, cut into bite sized pieces
1 lb brussels sprouts
1 diced onion
2 tbsp. grass-fed butter
1 tsp. ground red pepper
3 cloves of garlic
Salt & Pepper to taste
Steam the brussels sprouts till slightly tender, then cut in half. Melt the butter in a large skillet. Add the garlic and sprouts, cook until you see a bit of color on the sprouts. Add the onion and sausage, cook until the desired tenderness is reached.