3 @ 70%
3 @ 80%
5 Rounds for Time of:
4 Handstand Pushups
12 Kettlebell Swings
Kathryn teaching this weekend's Paleo seminar. Post up to the Comments section if you find any good recipes worth sharing!!
Recipe for stewing hen. The only ingredient I am not using is the potatoes. You have several meals there. Yummy.
Oops! I forgot the recipe…
Sardine cakes. No bread crumbs for me and I use coconut oil. My wife uses bread crumbs but I guess they are also good without it.
Here it is:
They are high in omega-3’s, sustainable ( i.e., not over-fished ), wild, cheap, not high on the food chain (i.e., not high in mercury), and easy to have around. I don’t mind sardines on toast, and I love pasta with sardines, onion, capers, lemon, garlic, and parsley. But neither of those dishes goes over too well with the preschool set. This one does. The cakes are crunchy, dippable, and really tasty.
• Two cans sardines, preferably packed in olive oil
• One egg
• Salt and pepper to taste
• Cayenne pepper, chili powder, cilantro (optional)
• Food processor (optional)
• Large, heavy frying pan
• Combine sardine, with some oil drained off, egg, and breadcrumbs (and spices and herbs if using).
Quickly pulse until combined. (Or mash together in a bowl with a fork.)
• Using your hands, make small cakes. I like to make ones that are about two inches in diameter. They’re easier to handle, stick together nicely, and make good finger food, just in case you have to eat with one hand because you’re holding a squirmy baby in
• Fill pan with about ½ an inch of oil. I’ve used olive oil and lard. Both worked nicely.
• Heat oil on medium high being careful not to let it burn. If a tiny piece dropped in the oil sizzles, then it’s ready.
Mexican Paleo Recipe – EASY Green Pipian/Mole
Blend till smooth:
– 22oz can of tomatillos
– small onion
– tspn garlic (mashed/paste)
Add 3 tbspn olive/sesame oil to large skillet
– reduce tomatillos tomato paste consistency
– add in 3 tbspn tahini
– add 1 cup chick/veg stock
– simmer 10 min – (see veg/meat options below)
– Vegetarians – you can spoon it over grilledsauteed veggies
– Meatheads – Add in your chicken/salmon (suggested) and simmer until done. I like to saute the chicken to seal it a bit, then cook through in the simmering sauce
– OPTION to “green” it up – add in 2-3 cups of your favorite pureed greens (spinach, kale, broccoli etc) – add them at the end so as to not cook the hell out of the greens and lose the freshness.
Made the Sardine Cakes tonight … threw some cashews and pine nuts in the food processor with garlic and olive oil and some seafood seasoning and salt to taste. After grinding all that up for my “breadcrumbs” I added the sardines and started eating … YUM! I fried some of these in oil which made them nice and crispy, but they kind of disintegrated too. I’ll work on these again, but made a nice dinner with a little chilled coconut milk and fresh salsa to top them!!
I forgot the egg.
we made this cinnamon chicken and it was amazing!! we are members of the Farmers to You network so we get fresh, organic meats, veggies, etc. every week (check it out on http://www.farmerstoyou.com) . Maybe the yummy fresh chicken and onions made it even better, but this is really great!!
we served it with this:
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