Turns out that Michael and I are horrible about sticking to work out plans. Remember that awesome plank challenge? Yeah, we didn’t make it past the first week. I’m just hoping we don’t fall victim to laziness with Crossfit. I really want to get whipped into shape, but we have yet to make it back for our first REAL workout. I say real because the last 2 were our beginners classes, so we haven’t actually participated in a regular workout. I’m not going to lie, I’m a little nervous. Working out in front of other people has never been something I like doing, so every time we push our workout back another day my inner self conscious teenager gives a big sigh of relief. Tomorrow is the day though! You guys have to hold us to it!
I know what you’re thinking… stop rambling about working out and talk about Michael’s mustache. I’m very happy to oblige.
Can you see it? It’s been 7 days and this blonde stache is taking charge. If you’re wondering why he’s sporting such a masterpiece it’s for Movember – a month to raise funds and awareness for men’s health issues, specifically prostate and testicular cancer. If you’re feeling up for it, we’d love to see some donations made in honor of Michael’s mustache to support this super important cause.
To donate, head to Michael’s Movember Page.
As always, I’ll leave you with some visuals of our food from the last few days. We haven’t eaten as well as I planned this week, so I’m trying to get back on track. I really want to do some solid Whole30 approved time before we head to my hometown for Thanksgiving. Yay for will power!
Left: Fried Pork Tenderloin with Roasted Broccoli and Sweet Potato Fries
Middle: Egg Foo Young with Roasted Green Beans
Right: Pizza Stuffed Mushrooms
Michael and I had such an awesome weekend enjoying this beautiful weather in the Bay area. Yesterday we drove to Napa for a day full of shopping, wine tasting, and some AMAZING Spanish tapas at ZuZu. The food we enjoyed was definitely not strict Paleo approved, but who cares, you only live once! I’d eat that meal 10 times over. The service was outstanding and our waitress was very knowledgeable about the items that were gluten-free. If you ever plan on visiting Napa, it’s a must eat! Today has been sort of a relaxing reset for the week ahead. Grocery shopping can seem like a chore, but I always love walking through the aisles at Whole Foods. If I could just spend out the wazoo, I’d totally buy everything there. For now, we just get our speciality items like nitrate free pork brats, organic okra, coconut aminos, etc..there. Tonight’s agenda involves a glass of wine, a good book, and maybe, just maybe, some banana ice cream…
Back to Basics: Day 10 Input
Breakfast was a sausage, tomato, mushroom, spinach, and onion frittata. I also had an apple with some almond butter before we left.
On the car ride to Napa we snacked on some beef jerky and vacuum fried pineapple chips from Trader Joes.
For an afternoon snack we enjoyed some cheese, olives, and chorizo at our wine tasting.
Our amazing dinner at ZuZu from left to right: Scallop ceviche, Avocado Cucumber Gazpacho, Paella, Mussels, Asparagus, and chocolate mousse!
Day 11 Input:
For breakfast today I tried to make french toast out of my Coconut Flour Pancake recipe. I used eggs and almond milk for the custard coating. It didn’t quite turn out the way I was hoping, it was tasty, but you couldn’t really tell it was french toast. I think the pancakes needed to soak in the egg mixture longer. I also had a slice of leftover frittata from yesterday.
For lunch we made fridge dump salads. We reheated our leftovers from the week and ate them on a bed of lettuce with oil and vinegar. Way tastier than I thought it would be! I also enjoyed a few slices of raw sheep’s milk cheese we found at Whole Foods.
For dinner tonight we made Everyday Paleo’s Sun Dried Tomato Chicken Bake with a little bit of mozzarella sprinkled on top. I served it with some brussels sprouts mixed with bacon. Bacon = Happiness.
Last night I was sitting on our couch reading the Kindle version of Mark Sisson’s 2012 update to The Primal Blueprint, when it dawned on me. The beginning of June last year is when Michael and I did our first 30 day Paleo challenge! We’ve been living this lifestyle for over a year now, HOLY COW! I think it’s pretty awesome that the month we chose to revisit our Paleo roots and go Back to Basics, just happens to fall on our Paleo anniversary!
The last 12 months have definitely not always gone smoothly. There were struggles to only eat one Paleo cookie, instead of an entire batch. Awkward social situations when people look at you like you murdered their puppy, when you only just mentioned that you don’t eat grains. Feeling bad when your friends have to change their dinner plans because their favorite pizza restaurant has never heard of gluten-free pizza crust.
Despite all of the struggles, I wouldn’t change a thing. The last year has been the most exciting, liberating, healthy, and happy of my 25 years. I’ve never been more confident in who I am, and how I look. I’m living my dream, in good health, with the love of my life. How lucky am I??
Alright, I’m sure many of you just gagged on that mushy stuff, so on to what you’re really here for, my Day 5 Input!
Back to Basics: Day 5 Input
Breakfast today was the usual, eggs scrambled with bacon and veggies. I also had a 2 cups of coffee mixed with coconut milk.
Lunch today was leftovers from last night’s dinner, a brat with some homemade cole slaw, and of course a pickle!
For my afternoon snack I devoured this amazing new Larabar. It’s called Orange Float, and I think it’s my new favorite!
For dinner tonight we tried a new recipe from Everyday Paleo, Chicken Adobo. I served the chicken on top of some roasted green beans, mushrooms, and onions. This dinner was awesome, I highly recommend it. Sarah Fragoso’s recipes are so easy, delicious, and filling. I’ve never tried a recipe and been disappointed. For dessert, I think Michael and I are going to share an apple with almond butter.
What would an anniversary post be without an adorable picture of Tessie!
I love pizza, who doesn’t really? Soft warm crust, sweet and tangy tomato sauce, gooey cheese and spicy pepperoni… Yum. Sometimes Michael and I cheat and go out for pizza on gluten free crust, which is amazing, but not ideal. A couple of weeks ago, before the move, I was trying to come up with a way to make homemade pizza without a bready crust and it hit me. Stuffed mushrooms!! Yup, that’s right, everything you love about pizza stuffed into a portebello and baked. Holy cow, this recipe turned out good! It does involve cheese, but it could be easily left out for those of you who don’t do any dairy.
Stuffed Portebello Pizza
1 lb ground beef
1/2 onion diced
1 green pepper diced
Nitrate free pepperoni
Organic mozzerella cheese
1 can organic pizza sauce
Salt & pepper to taste
Cook the ground beef until fully browned and add the pizza sauce. Bring to a simmer and prepare the other ingredients. I like to scrape out the ‘fluffy’ undersides of the mushrooms, but you don’t have to. Place the mushrooms on a baking sheet and drizzle with a bit of olive oil, salt, & pepper. Fill with the meat sauce and layer with veggies, pepperoni, and cheese. Bake in a 375 degree oven for about 12 minutes. Enjoy!
Tonight we had a cooking breakthrough, I made fish and it didn’t taste horrible! In fact, we both agreed, we’d order our dinner in a restaurant and be quite content with what the waiter brought to the table. I always have high hopes when I plan on making fish but then it always turns out….not yummy. This recipe is the exception, it just proves that butter makes everything better!
Dinner tonight was Sautéed flounder served on a bed of asparagus and mushrooms, topped off with a Dijon mayo drizzle…. (Sounds kind of menu like, right?)
Sautéed White Fish
White fish of your choice (We did flounder)
1/4 cup chopped onion
2 tbsp. grass fed salted butter
Sprinkle of Garlic Powder
Sprinkle Old Bay Seasoning
Salt & Pepper to taste
In a skillet heat up the butter until it starts to bubble. Add the onion and cook until soft. While the butter and onion are cooking, pat the fish dry and sprinkle with seasoning. Add the fish to the hot butter and cook for 2 minutes on each side.
Asparagus & Mushrooms
1 bundle of asparagus
1 small package of mushrooms
1/2 red onion, diced
2 cloves of garlic
1 tbsp. grass fed butter
1 tbsp. lemon juice
Salt & Pepper to taste
In a skillet heat up the butter until it starts to bubble. Add the garlic and let simmer for a minute. Add the rest of the ingredients and sauté until the desired tenderness is reached with the asparagus.
The Dijon mayo drizzle is a recipe by the Food Lover’s and can be found here. We added a bit more lemon juice for a thinner sauce. Serve the fish on a serving of asparagus, drizzled with the dijon sauce. Enjoy!