Wakey Wakey Eggs and Bakey

Hello Friends!!

The past week or so I have been working on getting up for early AM workouts.  By early I mean 5:30 am.  I have, and will continue to be, super busy with work, so I have better luck getting a good workout if I get it done and over with.  I also need to start adding miles into my training.  My running hasn’t been as frequent as I would like so far, I blame the Polar Vortex, which is only partly true.

Becky and I ran 7 on Sunday, which was great as it was about 50 degrees out.  Unfortunately, the hills gave me a very sore right calf, so I am nursing that at the moment.  Rolling, stretching, and ice haven’t seemed to help too much, so I think I am going to give it a few days before I get out on the road again.  I have continued taking classes in the meantime, but I know 8 miles Sunday will be a lot easier if I have ran more ahead of time.

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Check out these super fresh from the farm eggs I bought at my gym!  How awesome is that?  One of the trainers brings them in.  I had 2 of them this morning after the gym.  One I was going to do over easy but the yolk was already broken so I scrambled it.  The other I put with 1/2 a banana and did a paleo pancake.  Oh and of course I had bacon.  I have really been loving me some bacon lately.  I know you are saying “who doesn’t love bacon?”  Well I didn’t for years.  I grew up in a Jewish household that did not eat pork.  Add that to the stereotypes that bacon is not good for you and voila!  No bacon for Sara for over 30 years of my life.  Thank goodness I came to my senses!  I always buy nitrate-free, thick cut, all natural bacon.  No junk allowed.  MMMMMM.Image

So my big cooking adventure this week was…..ZOODLES!  What are zoodles?  They are noodles made from zucchini.  My bro and SIL bought me a veggie spiraler for Chanukah, and I finally tried it out.  SOOOOO FUN!!!  My favorite part was the zucchini lollipops the spiraler left me with.  I sauteed it with EVOO, s and p, garlic and some italian seasoning.  Anyone who knows me knows I love spaghetti squash, but these are more noodly…if you know what I mean.   I feel there is a place in my life for booth zoodles and spaghetti squash.

Check out the zoodles and lollipops(ignore my counter top, I am a messy cook)!

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I served this beautiful zoodles with Paleo Meatballs and marinara.  It’s pretty tasty but the meatballs where a lot of work and I had to add eggs and almond flour(calories) to hold them together.  I think next time I will just stick to meat sauce.  Oh by the way I subbed ground turkey for the pork.  Maybe next time I’ll try turkey sausage??!!

Here is the recipe I used and the finished product.  Best part is I now have a freezer full of meatballs, as this made about 40.

http://ultimatepaleoguide.com/no-breadcrumb-meatballs-in-red-sauce/Image

Have a great few weeks!   I am traveling through the end of the month, so I prob won’t have anything to share till then.  I leave you with this because I really liked it and it sums up a lot of things in life.

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Until next time,

Sara

The Local Pig (I can’t wait to eat their bacon)

Good morning!  Day 13 whole30 here, but I am not going to talk about what I ate, but I am to tell you about what I am going to eat.  There is a butcher shop here in KC called the Local Pig.  I highly recommend checking it out!  The neighborhood is a little sketchy, but I will be going back often regardless.

I mean how can you pass up a place that sends you home with a package like this:

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How cute is that!  Anyways, this place is all about meat.  Everything in there is from local farms no more then 100 miles away.  They butcher their own meat, they make their own sausages, and I wanted to buy up about half the store.  

I have been reading up about grass-fed vs grass-finished beef.  Apparently a lot of farmers use their own grain feed to fatten up the cows over the last few weeks, because grass fed cows just don’t have the fat that a lot of cuts of meat need to taste their best.  As long as they use non-GMO feed I guess I am ok with it.  This place had some strips that were grass-fed all the way, but the guy working the counter said it just that most of the guys in the shop don’t prefer it and they don’t often carry it.  Interesting…

I have been searching for bacon that does not have any sugar in the cure and I just can’t find any here locally.  I thought this place might be it, but I was wrong.  Their bacon however looks amazing.  Once I am done with the whole30 I am going to get me some of that.  Speaking of the whole30…looks like I am going to make mine the whole27, as I am traveling for the final 3 days.  I want to slowly bring things back into my diet, as recommended, and my main concern is dairy.  I don’t want to get sick while traveling.  Also my brothers wedding weekend starts 3 days after I am supposed to be done.  I heard a story about a bride eating clean pre-wedding and then throwing up after eating her cake.  I don’t want to be miserable all weekend, and I know I will be eating whatever is available/served to me.  OK so back to the bacon.  Check this stuff out:

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As I mentioned above everything comes from a 100 mile radius, and they tell you where its from.  I took a picture of the board that had where everything was from, but I can’t find it.  Might post later.

I ended up buying breakfast sausage(which i just enjoyed with sweet potato hash and a fried local egg), a few different other sausages, campo lindo chicken tenders, and some farm fresh eggs that were $2 cheaper then I bought at the farmers market last weekend.(http://www.campolindofarms.com/index.html)  Here are all my goods in a basket before they but them in the box:

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I used a verde chorizo with almonds sausage for dinner last night.  I sauteed it with bell peppers in a little coconut oil and served with a sweet potato, because I worked out before.  Not the prettiest pic ever but it tasted pretty good(the breakfast sausage was better!):

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I am working on what to make this week but am thinking about some baked mustard lime chicken for dinners, and I will be using the things I bought at The Local Pig for breakfast and lunches.  I hope the weather is as nice where you are as it is in KC because it is perfect here today!  Until next time.

-Sara

5 days down…25 to go!

I made it through the first 5 days…no sweat…ok well I did sweat.  EnduraCamps kicked my ass on Wednesday night!  My hamstrings have been insanely tight and sore, and I somehow rubbed a spot raw right next to my tailbone(sorry if that is TMI) from doing sit-ups on the floor they have there.  I have to say that is a new one for me.  I’m going back tomorrow after taking yesterday off…hope I’m healed enough!

I got measured on day 2.  And weighed.  For now, I will share with you my body fat % and photos.  Once I am done with this I’ll tell you how many pounds I lost, how many inches, etc.  So my starting fat % is just under 21%.  I feel like that seems low, cuz I am a curvy lady, but my trainer has had me from just above there down to just below 20% since he started measuring me in August.  My body fat definitely responds to weight training, but I hate lifting at the gym.  I am hoping my new “bootcamp” type class, HIIT, plyo, etc. will do the trick.  My goal is to get my body fat down below 18% as this is when women start showing abs.  I’m not trying to get a 6 pack, but I have a little pooch that just doesn’t ever want to go away and now is the time for it to say good-bye!

Here are the before photos:

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Not the best photos since they are selfies, but you get the point.

Ok so let’s talk about food!  This is breakfast from day 4 and 5.  I decided to use sun butter on my squash for added fat.  I don’t really like the sun butter on it’s own, which is good, because I LOVE peanut and almond butter…and I want to eat it by the spoonful.  Just some over easy eggs today and organic chicken sausage from Whole Foods yesterday.  The squash recipe is, as I said before, AMAZING and comes from the “It Starts with Food Book”

BUTTERNUT SQUASH PUREE WITH ROASTED GARLIC

2.5 lbs butternut squash, 1 head garlic(I did not use nearly this much), 1 TBSP clarified butter(I used ghee), 2 TBSP coconut milk(I added more to make it creamier for reheating), 1/4 tsp salt, 1/4 tsp cinnamon, 1/8 tsp cayenne, 1/8 tsp nutmeg, 1/8 tsp all spice(I had some pumpkin spice from Trader Joe’s  I added in place of the last 2)

Bake squash and roast garlic with the squash.  When cool scoop out, squeeze out garlic, and mix till smooth.  Add other ingredients to taste.  They recommend a food processor, but I used my immersion blender.  YUM!  YUM!  It’s all gone and I’m a little sad.

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My lunches were on the go for days 3 and 4 and I didn’t take a photo on day 3 but here are 4 and 5.  Today I took some lean organic grass fed beef and heated it up with some ghee and added roasted green chiles(from the can) and bell peppers.  I scrambled in egg whites(I am still a little fat phobic and don’t need to eat 6 whole eggs every day) and I topped it with avocado.  I am not crazy about the taste of grass fed beef, which sucks, cuz I love me some ground beef.  I’m going to have to choose recipes with a lot of spices and other ingredients, like a chili maybe?  The salad is from day 4 and is chicken fajita salad with salsa and avocado.  I just held the cheese, sour cream, and tortilla strips.  And the tomatoes but that is just because I don’t like them raw ;D

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Last nights dinner(night 4) was my spaghetti squash and turkey marinara I already posted, so I didn’t take a pic.  Night 3 I had thai basil beef from “It Starts with Food”  I added bell pepper, coconut aminos, fresh basil, and lime to my already cooked beef.  I decided to make it a soup and poured some chicken broth.  I ate olives on the side for some healthy fat.  Tonight I got a big salad at the salad bar that I ate for night 5 dinner and will be day 6 lunch.  I had mixed greens with beets, bell peppers, artichoke hearts, sunflower seeds, black olives, and radish.  I added a hard boiled egg and a slice of thick cut bacon and tossed it in some balsamic vinegar.  I went to hot yoga for the first time in a few weeks, as they moved the studio and were shut down for a bit, and I felt so good after that I wanted a fresh and tasty salad.

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Wish me luck on my first weekend on the wagon 🙂 Until next time.

-Sara