Crossfit and Paleo

Since last July I've been doing Crossfit and it's safe to say that I'm sold and LOVE it.  I'm stronger, leaner and feel so much better all around.  I'm planning on sticking with it through the pregnancy, although I've had "morning" sickness just about every afternoon for the past few weeks, which definitely interferes with my workout times :)

With crossfit, has come a new"er" and somewhat challenging way of eating called Paleo (eating as much as you want of meats, veggies, fruits, seeds and nuts).  I was pretty strict at the beginning during my introductory class and cut out all grains, dairy and sugars.  Since then, I've reincorporated some dairy (especially during pregnancy) and some grain, but still try to keep sugars to a minimum (except of course while on vacation :).  I've found that I really like eating paleo, and although it's not always convenient, it's always delicious and I'm usually glad when I go to the extra trouble. I think I've seen the biggest difference with cutting out grains.  Aside from warm rolls and fresh homemade tortillas, I can pretty much leave it all out.  Will's even coming around a bit...he loves that we eat bacon all the time, but the increase in veggies...let's just say they're not his favorite, although since we're eating more of a variety, he's finding more that he likes and that we both enjoy.

Below are some of our favorite recipes, compliments of my trainer Jordan.  Check out her website and blog for other great recipes and nutrition advice!  The Shrimp Cakes and Butternut Squash are two that we love love love!

Roasted Winter Vegetables

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash, peeled and seeded (about 2 pounds)
• 3 tablespoons oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets.Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Salmon with Rosemary and Pecans

Ingredients:

• Oil
• 1 lb salmon (wild caught)
• 2 tbs pecans
• 2 tsp rosemary
• sea salt

Directions:

Preheat the oven to 350 degrees.  Add a bit of coconut oil to a baking pan, coat well.  Lay the salmon in the pan skin side down.

Chop the pecans.  Sprinkle the pecans, rosemary, and sea salt over your fish, then bake for 12-15 minutes.  Make sure it flakes easily with a fork; be sure to check the middle portion of the salmon.

Shrimp Cakes with Coconut Almond Dressing! We got this one from Mark Sisson's cook book. 

Shrimp cake Ingredients:

1 # raw shrimp (deveined)

1/4 Cup coconut milk

2 tbs chopped cilantro

coconut oil

1 teaspoon minced jalapeno or red pepper flakes

Dressing Ingredients:

2 tbs lime juice

2 teaspoons almond butter

2 teaspoons warm water

1/4 cup coconut milk

1 tbs cilantro

1 tbs mint

1/8 teaspoon red pepper flakes

pinch of sea salt

Directions:

In food processor pulse  shrimp, coconut milk and pepper 10-15 times, leaving it still slightly chunky. Heat several tbs of oil in a pan over medium heat. For bite sized shrimp, use a tbs to measure out the shrimp mixture and drop into pan. Cook each side ~2-3 min. Set aside. 

For the dressing, not necessary, but it is delicious:

Mix lime juice and 2 teaspoons of warm water with almond butter until the butter is slightly runner than before. Whisk the rest of the ingredients. YUM!

Danny and I eat this over large portions of spinach. It is fantastic! If you have a large family I would recommend doubling-tripling the recipe. Danny and I eat this all in one meal. 

Butternut squash 

Ingredients:

ground beef (preferably grass fed)

bacon (2 strips)

1 sm-med butternut squash (de-seeded, peeled, and chopped into small cubes)

1/2 can coconut milk

1-2 tbs coconut oil

1 tbs dried rosemary (you can also use fresh)

salt and pepper to taste

Pre- heat oven to 450 degrees. Mix butternut and coconut milk, pop in microwave ~6min. Heat pan (oven proof) with coconut oil, add bacon. Cook until almost crisp. Add ground beef and spices. Stir well. While the beef is still a little pink add butternut and mix well. Pop in the oven for ~15-20 min and TaDa! Yummy goodness.