5/1 WOD

4 mile run 7am

30 min of deep stretching 2pm

Lo's Challenge 5:30 pm:

5 box jumps (24")

10 wall balls (12 lb)

15 pullups (TRX)

20 KB swings (26)

200 m row

3 rounds for time

12:47

Easy Balsamic Garlic Chicken Marinade

This is my go to marinade for chicken. I grill up large batches of it to eat alongside veggies, chopped up for salad, or even chopped up and put in eggs! A simple ingredient list of things you should already have around the kitchen. Also a great marinade for flank steak too!

Balsamic Garlic Chicken Marinade

1/4 cup olive oil

1/4 cup water

2 Tablespoons balsamic vinegar

1 tsp sea salt (or less)

Lots of ground black pepper (around 1 Tablespoon)

2 garlic cloves finely chopped
1 tsp dried oregano

Whisk all ingredients together in a bowl. Add chicken. Marinade in refrigerator minimum 30 minutes, but I usually leave it in 24 hours.

Morning power shake {cherry coconut almond}

I make this every day! So delicious and loaded with omegas!

Cherry Coconut Almond Shake

1 cup of unsweetened coconut milk
1 cup frozen cherries
1 Tablespoon shredded unsweetened coconut (bobs red mill brand is my go to)
1 Tablespoon hemp seeds (I get them already hulled)
1 Tablespoon unsalted almond butter
1 teaspoon chia seeds
1 teaspoon flax seeds

Put all ingredients in a blender and whip it good!

31 days of the ultimate push!

I apologize for the absence but things have been BUSY! I've been making big progress in my strength and endurance... But I'm ready to take it to the next level!

The month of May I'm starting what I call the "ultimate push." I'm fully committing to my paleo lifestyle. I'm going to up the ante on my workouts and post them for you all here! Let's see how much more I can get out of this body, because I'm pretty sure I'm still not at my full potential!

Ready?

Banana Coconut Pancakes!

Breakfast and sweets... two of my favorite things. Baked goods for breakfast even better! But alas... these things are not very Paleo-friendly. I'm on a mission to "gourmet up" my Paleo eating since I was a big foodie ( I know foodie is a dirty word, get over it) before I went Paleo. Since baking requires the most creativity on the Paleo diet, I embrace the challenge! Throwing together meat and veggies is just to freaking easy for me.

I am a mimosas and pancakes girl on the weekends. I also go through periods of sugar cravings if you know what I mean girls. Dark chocolate just doesn't cut it plus too much of it makes me sick to my tummy. I had a few bananas in the freezer and while listening to some good ol' Jack Johnson... I started my mission to make banana pancakes. Then working with some ingredients I thought... banana-coconut would be BOMB! Hello paradise! First try was a little off, but second round... perfection! They even look like pancakes...

Banana-Coconut Pancakes
1 cup almond meal/rice flour mixed half and half
(I'm aware rice flour isn't die hard Paleo but it works best for me)
1 banana
3/4 cup coconut milk unsweetened
2T unsweetened shredded coconut (Bob's red mill brand is best)
1 tsp honey (again I know not super Paleo but its a tiny bit that works)
3/4 T baking powder
1 tsp baking soda
1 T coconut oil melted (virgin and unrefined)
1 egg

Whisk all ingredients in bowl until combined.
Melt a little bit of coconut oil on a skillet so it isn't sticky. Cook Pancakes a few minutes on each side until golden brown.

Paleo Almond Blueberry Muffins

1 cup almond butter

1 cup coconut or almond milk unsweetened

1 cup shredded unsweetened coconut

1 cup almond meal

1 cup sliced almonds

3 eggs

1 tsp vanilla

1 tsp cinnamon

1 tsp baking powder

6 oz blueberries

Coconut oil

Mix together almond butter, milk, coconut, almond meal, eggs and almond slices. Beat well until combined scraping bowl occasionally. Add vanilla, cinnamon, and baking powder. Mix well. Stir in blueberries gently. Using a paper towel or fingers coat muffin pan well with coconut oil. Bake in 400 degree oven for 20-22 minutes. Allow to cool 10 min. Run a knife around each muffin and carefully remove. Store in airtight container. Makes 12.

Creamy Curry Cauliflower Soup

One of the hard things with my paleo diet is being able to pre-cook veggies to take to work. An easy solution for this is veggie filled soups! I've done tomato, butternut squash and even cauliflower! I was a bit skeptical at first at using cauliflower in soup but it came out souper creamy! Here's the recipe:

Creamy Curry Cauliflower Soup


1/4 cup raw pepitas or sunflower kernels
3 1/2 cups unsweetened almond milk, divided
5 teaspoons of curry powder, divided
1 cup chopped yellow onion
3 cloves garlic chopped
5 cups (about 1 pound) cauliflower florets

Preheat oven to 350 degrees. In a medium bowl, toss seeds with 1 teaspoon of almond milk and 1 teaspoon curry powder. spread out on foil lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes. Set aside.

Heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 4 teaspoons of curry and the rest of the almond milk. Cover and simmer until cauliflower is tender, about 40 minutes. Working in batches, carefully puree in a blender until smooth.

Serve in bowls and garnish with seeds.

Enjoy!