Thursday, September 29, 2011

Mint Lamb Burgers

If you haven't pre-ordered "Make it Paleo," the new book my Bill and Haley over at primal-palate.com then be ashamed of yourself! Nah, just kidding! If you are interested in having A LOT of really awesome recipes at your disposal, I suggest ordering the book. If everything in the book is as good as these "lamburgers" look, then you are in a for a sweet treat.



Juicy Mint Lamburgers

Ingredients:
1lb ground lamb (or any ground meat you like)
3 cloves garlic, minced
1 shallot, minced
1 tbsp mint, minced
Salt and pepper to taste

Grillin' it:
1. Heat grill to medium heat
2. Mix ground meat with minced garlic, shallot, mint, salt and pepper.
3. Form into 4 equal-sized patties
4. Grill lamburgers for approximately 4 minutes per side, turning once. Adjust cooking time for desired internal temperature accordingly.
5. Garnish lamburgers with mint leaf

Serve it up on a plizzz-ate or with a greek salad!

Saturday, September 24, 2011

Scallops!

I feel like I haven't posted in forever! I looked back at the last post I did and it was ten days ago, my apologies everyone. I hope everyone survived. Ha, kidding. But seriously... sorry for slacking. Last week was busy. Anyway, I made a trip to Trader Joe's yesterday to stock up on some meat until I could place a legit order with US Wellness Meats and for some reason scallops ended up in my basket. I've never cooked scallops before. Hell, I've only eaten them a couple times in my entire life. They seem tricky but after doing some research, I've found that they are ridiculously simple to cook. If fish isn't your thing, venture out of your comfort zone, you never know what your taste buds might take a liking to.



Ingredients
About a handful and a half of scallops per person seasoned with salt and pepper
One handful of coriander
Two chilies (de-seeded and chopped finely)
Three cloves of garlic
Four tablespoons of coconut oil
Juice of two lemons or limes

Heat the coconut oil until its almost smoking then add the scallops and fry them for a few minutes before adding the garlic, chili and lemon/lime juice.  Turn them over and continue frying them for another minute or two before adding the coriander (you could also add a tablespoon of butter at this point if you wanted to). If a lot of water comes out of the scallops don't worry, just turn up the heat even higher to reduce it.

Thursday, September 15, 2011

Primal Prescriptions!

The past few weeks I have been on the road to recovery from a minor shoulder injury. My recovery has included deep tissue massages, scaling down on upper body training and gaining a better understanding of how our muscles work in conjunction with each other. Diet is also key in recovery and lately my diet has been less than par, I won't lie. But, as a punishment, I'm totally feeling the wrath of it and not just in my gut. It boggles my mind how the nagging health issues and symptoms I had before I went paleo creep up on me so fast when I cheat.  Headaches, moodiness, bloating, stomach ache, sleep disturbances, lack of appetite... the list could literally go on. I'll end it there because well, none of those things ever make anyone feel strong (mentally and physically) or pretty.

Anyway, like the average person, I used to tackle these issues with the wrong type of thinking. Saw multiple doctors, drank a shit ton of pepto bismal, popped a couple ibuprofen, ate some disgusting comfort foods and BAM!... no results. And then like a dummy, I would repeat the cycle of ingesting over-the-counter drugs because that's what the commercials told me to do. That was until I went paleo. Paleo, being a change in lifestyle, not ONLY diet, helped me to cleanse my body of the yuckiness so I could start fresh and give it the right amount of attention it needed. I discovered that all I had to do was just listen. Imagine that!

I find it interesting that the moment I start slacking and ignoring my body, a friend in the paleo community blogs about it. Ok, ok... it wasn't about ME specifically, but the post hit home regardless. Mark's Daily Apple posted this little bit, reminding me how to listen .When in doubt, just let your body tell you how your food, sleep and training are benefiting/hurting you.

Listening to Your Body
by Mark Sisson

Question: what does your body feel like right now? Go ahead. Take an inventory. From the toes to the head, what’s going on in there at the present moment? How’s your back? How’s your stomach? Your head? How about muscles? Your energy level and mood? Is your thinking clear this morning? Good and bad, what signals are you getting? Beyond the here and now, what’s your body been trying to tell you lately? Any changes since beginning the Challenge? Most important of all perhaps – are you accustomed to listening to what your body has to say?

Everything about our culture, it seems, discourages us from doing just that. From the commercials insisting we don’t need to put up with that headache to the glorification of binge drinking, taking a body’s hint isn’t exactly at the top of most people’s list of talents or priorities. Why live with that pesky fever when you can simply beat it back with 1000 milligrams of extra strength head-in-the-sand? Indigestion from eating that second Big Mac today? Try some Pepcid AC.

Think about it. People bring a kind of pride to pushing through the pain (and I’m not just talking about childbirth or weightlifting here). People go into work sick as dogs (my personal favorite). They knowingly ignore with the clear physiological effects of chronic stress. They eat a diet for much or all of their lifetime that leaves them sluggish and overweight. It’s only when serious illness hits that we sit up and take notice. (Ironically, sometimes serious illness teaches us how to listen to our bodies, to discover how symptoms – however subtle – can be a crucial barometer for larger issues.) The body has – and shares – its own brand of wisdom. We’d do well to heed its cues before it smacks us over the head with a club.

Too often, of course, we surrender the power that comes from reading and knowing our bodies. We unthinkingly relinquish it to doctors and other practitioners, either because we genuinely believe that theirs is the only substantive opinion or because we don’t really want to take responsibility for our health. Owning your well-being is an unofficial but essential Primal principle. Appreciating your ability to listen to your body’s signals follows from it.

In yesterday’s post, I wrote about the potential (and fun) of self-experimentation. You’re your very own guinea pig. (Oh, the possibilities…) Ultimately, however, the crux of self-experimentation is self-assessment – physical assessment to be exact. A glucose monitor can be a handy tool. A heart rate monitor is a good gadget to have. A notebook and pen (or Word document) might be an even better set of instruments, however. (It all depends upon an open and perceptive mind of course.) I’ll venture to say that your body will tell you in its own way what the machine displays. By all means, take advantage of technology, but use it to help hone your own perception. What does a certain heart rate feel like? What sensations creep up when your glucose hits a certain number?

What does a headache mean? A backache? What precipitates foggy thinking or acid reflux? What confers a sense of lightness after lunch or a good night’s sleep? What choices seem to contribute to or prevent that infamous midafternoon slump?

Think about all the sensations that your body can produce – positive and negative: fatigue, foggy thinking, dizziness, digestive issues, rapid breathing or heart beat, skin flare-ups, back pain or general achiness, stiffness, stuffy nose, neck tension, dry eyes, constipation, dry mouth, headache – and the balanced, comfortable opposites of those symptoms like a clear head, steady energy, effective digestion, relaxed muscles, and regular bowel movements. (Don’t underestimate the gratification and importance of a good poop.)

Genuine health of course isn’t just the absence of obvious negative symptoms as it’s often thought of. Living a life in line with its genetic expectations goes a long way toward deciphering the softer signs. For example, lots of folks tell me it was only after going Primal that they were able to pinpoint food allergies or underlying chronic conditions. Going Primal finally allowed them to perceive the subtler signals that had previously been blocked out by bigger noise of a SAD, inflammation-promoting, digestion-busting diet, chronic cardio, or consistent lack of sleep. Most of us have had this experience on some level. Going Primal reveals long-term disruption we didn’t even know existed until we had the experience of living without its sources and subsequent misery.

To complement your self-experimentation or just enhance your Challenge success, learn to hone your perception skills with regular practice and keen assessment.
  • Keep a reminder with you. Psychologists often advise clients to keep a stone or other object in their pocket or on their wrist as a reminder to assess their well-being periodically during the day.
  • Stop a few times a day – a few consistent times and any time you feel a peak or valley on the horizon. Put your hand on your heart if you need an added gesture to get into the spirit of the exercise. Take an inventory of every part, but don’t just look for the bad or use the “okay” as the measuring stick for good. Identify what sensations are associated with real vitality (e.g. relaxed shoulders, soft eye expression, a bright feeling in your upper body).
  • Record the negative and positive feelings you observe. Think about what’s going on in the present moment. Where are you are? What kind of interactions and activities have filled this part of the day? What have you eaten in the last one to two hours? When was the last time you were outside? How does this compare to how you felt yesterday at this same time?
  • Compare the sensations and connections to your self-experimentation project. Are you onto something? Write it down, and see if similar conditions the next day produce the same sensations or if changed circumstances interrupt the pattern.
  • Think about where you’re at in your self-experimentation or Challenge transition. If you’ve chosen to overhaul your diet and finally ditch grains and sugar this week, the fatigue you may be feeling is possibly the low carb flu. If your goal has been to ratchet up your exercise but you’ve been overdoing it or not allowing for adequate recovery time, you might need to give yourself a rest period. The truth might be found in both the details and the big picture.
  • Get in the habit of thinking through your physical sensation. Give the body its due as part of the intellect. Like all animals, we apprehend and interpret our environment bodily as well as abstractly. Ask the body in whatever manner of speaking you’re into, what do you need now? Movement? A nap? Some fresh air or sunlight? An extra layer of clothing? Maybe just a good laugh?
  • Whatever you undertake in response, take time to read the subsequent signals. What’s changed? What happened to the old sensations? What new ones do you notice? Are parts of you affected that weren’t before? Maybe you didn’t notice any mental fogginess before, but now you realize how much clearer and sharper your thinking is after a brisk walk or a few minutes of play. Relish and repeat.

Wednesday, September 14, 2011

Bacon Jam!



An angel appeared to me last night to inform me that the most miraculous recipe had been created. A recipe that would excite the pants off of meat-eaters everywhere, restore good levels of fat to your body and satisfy every barbell lifting, kettlebell swinging, and double-under doing palate out there. A recipe from the Crossfit God's (or... just those two hilarious blokes over at Modern Paleo Warfare).

Behold... BACON JAM!

Ingredients1 large pack of bacon (cut up into semi-medium pieces)
One tea spoon of cacao (or cocoa powder :D)
Half a tea spoon of cinnamon
Half a tea spoon of allspice
Juice of two lemons
3-4 garlic gloves (mashed)
1 quarter of a large onion (finely chopped)
2 tea spoons of chili powder or one whole red chili
one small cup of strong coffee

Directions
Fry the bacon in a large pan until the fat starts to render.  It should still be floppy after a few minutes.  Drain off the bacon fat and leave that aside before adding everything else.  Stir it well and add back a few table spoons of bacon fat to lubricate the whole mess.  Cover and keep on a low heat for 2 hours.  You have to keep checking on it though every 10-15 minutes so the bottom of your pan doesn't burn.

After two hours (I bet your kitchen smells like heaven by now) stick the bacon mush into a food processor and blitz until its the consistency you like.  If it dries up too quickly don't worry - add another tea spoon of bacon fat to the mix.

As for me? I plan to smear this goodness on everything. Meat, sweet potatos, icecream... I don't give a f-f-f-fruit salad.

Monday, September 12, 2011

PTB Salad

I will admit, the ladies over at Sweet Cheeks HQ really know how to whip together an awesome salad. They are some busy busy bees, always on the go whether it's training, working, cooking, being awesome, or whatever. I can totally relate to this busy lifestyle and I'm most positive a lot you can as well. This is why their simple and delicious salad recipes are so appealing. The pictures grab your attention, you read the list of ingredients, browse the directions and think... "I can totally do this in no time at all!"

Here is their "Farewell to Summer Salad". Get them peaches, chow down and enjoy your last days of Socal awesomeness. :)


PTB (Peach, Tomato, Basil) Salad
1 Peach
1 Heirloom tomato
3-5 small basil leaves shredded
drizzle of olive oil
salt and pepper to taste

Chop all your ingredients, put them in a bowl, drizzle with olive oil and let sit a few minutes before serving.

Thursday, September 8, 2011

Butter Poached Salmon with Warm Tomato Relish

Another delicious looking salmon recipe from everydaypaleo.com. The relish sounds amazing!


Butter Poached Salmon with Warm Tomato Relish

Tomato Relish:

1 small red onion, sliced
2 medium tomatoes, diced
¼ cup kalamata olives, sliced
3 tablespoons capers
2 tablespoons grass fed butter (you can get this at Trader Joe's. Brand is called Kerrygold)
Fresh ground pepper to taste

In a small saute pan melt the butter over medium heat, add the onions and cook until the onions begin to caramelize.  Add the remaining ingredients and cook for another 2-3 minutes, remove from heat and set aside.  The relish is enough for at least 5 filets.

Salmon:

(This is how to cook one filet, obviously if you are cooking more than 1, you will use 2 tablespoons of butter per filet)
1 salmon filet, skin on
2 tablespoons of butter per filet
Sea salt and black pepper

Preheat oven to 350. Generously season both sides of the filets with salt and pepper. Melt the butter in a small oven proof saute pan until the butter is hot enough to sizzle when you place the fish in the pan.  Place the fish in the hot butter, skin side down.  Let it cook for about 3 minutes.  Start basting the salmon with the melted butter (I just used a spoon to pour the melted butter repeatedly over the salmon.)  Continue to bast the salmon for approximately 4 minutes.  Finish the salmon in the preheated oven for another 6-8 minutes, dependent on the thickness of desired doneness of your fish.

Top the salmon with a big scoop of the tomato relish and enjoy!

Thursday, September 1, 2011

Breaking it down

I found this article on Crossfit Palo Alto's website. I browse it from time to time because Nomnompaleo and Fitbomb both go to that box and well... seeing what other boxes are up to is always fun. This little blurb explains in the most simplistic way what you should be eating and when in order to become an awesome athlete. It's important to know how your body breaks down what you feed it, especially after a workout. Planning my meals is super important to me and I like to get the most out of what I eat. With that said, read on... but don't plan super hard this coming holiday weekend. The gym will be closed Monday, which is Diso's way of telling you to take an f-ing break and rest. So do it!

As for me, I will be heading up North to visit the Moms. I have successfully convinced my little sister, sister-in-law and Brother to go paleo. So far they have had excellent results. I plan to cook all of our meals this weekend, browse my hometown's farmers market and check out their new gluten-free store. Coming from a place where Red Robbin is super popular, this will be really interesting. I accept the challenge. Mom's gone paleo and she doesn't even know it yet. I'll fill you all in as the weekend goes on.

Enjoy yours! :)



One of the biggest misconceptions about Paleo is that it has to be a low-carbohydrate, ketogenic diet. The truth is, athletes like CrossFitters need to eat more than they think in order to recover from our tough workouts, speed up fat loss, and build the most muscle possible.

What happens when I exercise?

Exercise is primarily a tool for increasing work capacity. This is achieved by increasing muscle mass, cardiac/respiratory endurance, and metabolism. On a cellular level, you are actually inducing micro-trauma in your muscles, and it’s vital to repair those tears so the muscle can grow larger and stronger. On a hormonal scale, exercise increases insulin sensitivity. This is a good thing, because insulin is a storage hormone that will shuttle protein and carbohydrates to where they need to go in the body to start the recovery process. When you don’t eat after a workout, you lose that optimal feeding window, and may crash and burn in the long-term.

Okay, so what do I eat?
Well, if you’re following the Whole9 Meal Simple Template, your meals consist of protein, lots of fresh veggies and healthy fat. And you should be eating until you’re satiated. Traditionally, the types of veggies that are recommended on the Paleo diet are low-carbohydrate, however there’s a certain danger associated with low-carb eating and CrossFit. Any time we tap into our muscle glycogen, we need to eat a good post-workout of meal consisting of protein and a starchy carbohydrate. If we don’t, we risk using all the glycogen in our muscles, then our liver, then our brain. If that happens, there are some pretty serious risks including dizziness, shakiness, coma and death. That’s why we take our post-workout recommendations so seriously (and cause we want you to be your best).

The protein in the meal does a couple of things: it starts the repair of all those micro-tears that we created during the workout. It also stimulates the release of a hormone called glucagon. Glucagon is an energy access hormone that allows us to use body fat for energy (a good thing!). The carbohydrate in the meal gets converted into glucose and goes straight to your muscles to refill those tanks.

Personally, I like to eat some scrambled eggs with veggies and a yam. It’s important to avoid fat in your post-workout meal, as fat slows down digestion (great for increasing the satiety in the rest of your meals, but not appropriate when we’re trying to get nutrients in fast). Also, avoid fruit in this meal as fructose (the main sugar in fruit) will cause all sugars to go to your liver instead of refilling your muscles glycogen tanks. And make sure that you can get this  meal in within 30 minutes of finishing your workout. If that means bringing your food to the gym with you, do it. Remember, this post-workout meal is a bonus meal that you get to eat in addition to your normal meals because you exercised. Trust me, you’ll feel the difference pretty quickly and you’ll wonder what took you so long to start making smart post-workout choices (I know I did!)

Your partner in STRENF!
Badier

Badier Velji is an active member of the SF Bay Area Paleo Community and writes about nutrition at The Lazy Caveman. Visit his website and follow @TheLazyCaveman on Twitter for more tips on how to improve your nutrition and quality of life.