Upper Arm Beatings and Post-Workout Pancakes!

One of my friends, Rosie of Rock Bodies, is a personal trainer who often posts delicious healthy recipes to Facebook.  She found a recipe for pancakes that uses just two ingredients: banana and eggs.  Seriously, that’s it.  They are AMAZING.  Before I made them though I had to finish my workout for the day (especially since I was having local sausage with my pancakes).

Today I wanted to focus on arms and abs.  Yesterday I did Zuzka’s ZShred #3 which was a legs-intensive high-intensity workout.  I really prefer full-body workouts and while I felt like a new person after this workout, it ended up being too much for me and I am HURTING today. So I decided to take it easier on my legs.  This workout will definitely get your heart rate up but it’s primarily a strength training workout and while it’s an upper-body focus there’s definitely leg involvement as well.

6/29/13 – Set interval timer to 2 rounds 45 sec activity, 15 sec rest
  1. KB Swing
  2. KB Snatch R
  3. KB Snatch L
  4. Weighted pilates sit-ups
  5. Plank climbers
  6. Pull-ups (as many as you can do
  7. Dive bombers
  8. Renegade Row
  9. Single-Leg deadlifts
  10. Dragon flags

Once you’ve completed that you deserve some pancakes right?

Paleo Pancakes

Paleo High Protein Pancakes

Ingredients:

  • 2 Eggs
  • 1 Banana
  • Optional: pinch of cinnamon
  • Optional: ~1tbsp protein powder or tapioca flour

Directions:

  1. Beat the banana and egg together.  You’re done making the batter!  No, seriously, this recipe couldn’t be easier.  I used my Vitamix to mix them but you can easily do it by hand.  I added cinnamon, which turned out great.  I also made the mistake of using jumbo eggs so my batter was a bit too thin so I added some tapioca flour to thicken it.  You can use protein powder as a thickener if you prefer (I recommend using a plant-based powder without GMOs, soy or whey).
  2. Cook on skillet like normal pancakes.  I recommend making them small and thin (the large one in the picture was to finish off my batter).

I found with the sweetness of the banana no syrup was necessary, though I’m sure if you like you can add some maple syrup or agave.  Enjoy!!

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Pies and Pushups

It has have been a while since my last entry but I’m still going STRONG on workouts and sticking to my food allergy/healthy diet.  I’m really enjoying seeing my muscle tone improve and I’ve been taking on new challenges.  I’ve fallen in love with kettlebells and have also added some heavier free weights to my collection.  My biggest struggle continues to be learning to do pullups.  So far I can do ONE unassisted and that’s a good start.

To keep my workouts interesting I’ve been varying things a bit.  I’m generally doing two Zuzka workouts per week (I’ve shelled out for her new ZGYM and in full honesty the first two workouts were worth more than the $10/mo price tag; they’re way harder than her free ZWOWs).  I also do two workouts inspired by myomytv.com, which offers awesome free kettlebell and bodyweight workouts.  I say “inspired” because while I sometimes outright do one of their routines, I’ve been experimenting with creating my own routines and so far I’m kicking my own ass. 🙂  I also do 1-2 pilates or yoga workouts per week.  On top of that I’m still running 1.6 miles per day, happily on the Mad River Path with my pup.  This has been a good mix for me and gets me moving at least an hour per day six times a week.  I take a day off to rest.

I’m going to start posting my self-made workouts here.  I’m not comfy recording videos yet, but I think I’d like to in the future.  So here are my three most recent WOD’s.  If you need a better description of the exercise just ask!  I’d consider these intermediate->advanced.  If you want to do them just listen to your body and adjust as needed.  Beginners should use lighter weights, shorter reps and a longer resting period.  If you’re more advanced use heavier weights, longer reps and a shorter resting period.  In general I’m using a 25lb kettlebell (or two for doubles).  My free-weights range from 5lb->20lb.

For an interval timer I’m using Seconds on my iPhone.

6/10/13 – Set interval timer to 3 rounds 45 sec activity, 15 sec rest
  1. Goblet Squat (20kg)
  2. Alternating KB Swing
  3. Alternating Curtsy Lunge (14kg)
  4. KB Single-Leg Deadlifts
  5. Skater Hops
  6. Renegade Row
  7. Chin-Up
6/11/13 – Set interval timer to 3 rounds 40 sec activity, 15 sec rest
  1. Glute Bridge Booty Pump
  2. Single-leg deadlift R
  3. Single-leg deadllift L
  4. Eccentric Focused Chin Ups
  5. Push Up Lean/Push Up/Push Back Combo
  6. Kneeling Ab Wheel Rollout
  7. Dumbbell Hammer Curl
  8. Dragon Flag
6/19/13 – Set interval timer to 2 rounds 45 sec activity, 15 sec rest
  1. KB Reverse lunge
  2. Snatch R
  3. Snatch L
  4. Around-the-world KB swings
  5. Single-Leg Deadlift R
  6. Single-Leg Deadlift L
  7. Side-crunch R
  8. Side-crunch L
  9. Weighted sit-up
  10. Double KB Swings

And now for recipes!  This past Saturday I hosted a large dinner party for my family.  Along with accommodating my long list of food allergies, I also had to make the meal low-carb/sugar for my father who’s diabetic, low-salt for his wife who has high BP, dairy/gluten free for my sister-in-law (this is in line with my own diet too) and garlic-free for my brother.  Even more importantly, I wanted it to be FREAKING DELICIOUS to help show that you don’t have to eat crappy-tasting food just because you have a dietary restriction.  Also, since my family showered me with a ton of pie-making paraphernalia for Christmas, I made the meal Pie-themed.

Bring In The Pies!!

86aa7b8cd6c011e29c6622000a1f9e4a_7Paleo Shepard’s Pie (adapted from Elana’s Pantry and The Functional Foodie)

Ingredients – Makes ~1 large deep dish pie

  • 2 tbsp Olive Oil
  • 1/2 lb ground grass fed beef
  • 1/2 lb ground lamb
  • 1/4 lb ground pork (I used a mild chorizo sausage from my local butcher which gave it a nice kick)
  • 1/2 lb uncured bacon, cut into 1″ pieces
  • 1 large onion, diced
  • 1 shallot, minced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1/2 cup diced mushrooms of your choosing
  • 1/2 cup low sodium beef or chicken stock
  • 1/4 cup red wine (I used a merlot)
  • 2 tsp coconut aminos (can use Worcester Sauce if you prefer)
  • 2 tbsp chopped mixed herbs (I used basil, oregano, thyme and parsley from my garden)
  • ½ teaspoon smoked paprika
  • Sea Salt and Pepper to taste
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft (I used one white and one yellow)
  • 1/4 cup coconut milk
  • 2 tbsp Earth Balance or Virgin Coconut Oil

Directions

  1. Preheat oven to 375ºF.
  2. Heat olive oil in a large sauce pan.  Add onions and cook, stirring occasionally, until soft.  Add shallots and cook for another few minutes.
  3. Add bacon and sauté until cooked, ~10 minutes (note: the bacon will not crisp, that’s ok).
  4. Add the carrots, celery and mushrooms and sauté until soft (it’s ok of the carrots stay a bit firm), ~10 mins.
  5. Add the meats, herbs, salt and pepper and sauté until browned.
  6. Add the stock, wine, coconut aminos and a paprika.  Stir and cook down broth until it’s ~60% evaporated.
  7. Meanwhile, add the cauliflower, coconut milk, Earth Balance/VCO, and a pinch of salt and pepper to your food processor and blend until it’s the consistency of mashed potatoes; this will not take long.  Taste-test and see if you need to add more salt and pepper.
  8. Pour the filling into a pie plate and top with the cauliflower mash.  Add a pinch of smoked paprika to the top for decoration if you like.
  9. Cook at 375ºF for 30 minutes, or until the inside is bubbly and the top is slightly firm.  Let cool for ~10 mins before serving.

Strawberry Rhubarb Pie (Gluten and Dairy free, no sugar added to filling)

Ingredients

Crust (and trust me, it’s GOOD, the non-gluten free folks loved it!):

  • 1 cup Almond or Pecan flour (I was out of almond so I ground pecans in my Vitamix which worked out beautifully!)
  • 2 cups Bob’s Red Mill Gluten Free All-Purpose Flour (my sister-in-law says next time I should try Bob’s Red Mill Shortbread Mix)
  • 1/4 cup Coconut Palm Sugar (you can use cane sugar if you’d like, I’m just allergic to it)
  • 1 tsp salt
  • 1 tsp Baking Powder
  • ½ cup Virgin Coconut Oil (room temperature)
  • 5-8 tbsp Cool Water

Filling (adapted from here):

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 2 tbsp minute tapioca
  • 1 tablespoon Bob’s Red Mill Gluten Free All-Purpose Flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons Earth Balance cut into small slices
  • 1 egg white beaten with 1 teaspoon water

Directions

Crust:

  1. Mix the dry ingredients in a mixer.
  2. Add the coconut oil and beat until dough forms small balls.
  3. Add the water one tbsp at a time while mixing until the dough reaches the proper consistency (it should hold together well but not be sticky).
  4. Separate into two balls, wrap in plastic wrap or parchment and put in the fridge for at least 30 minutes.
  5. Roll out dough and add bottom crust to a greased and floured pie plate.

Filling:

  1. Preheat oven to 425ºF.
  2. Mix the rhubarb, strawberries, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
  3. Mix well in a large bowl and pour out into bottom crust.
  4. Dot with butter.
  5. Roll out top crust and top the pie (if you want to do the lattice design I did use a pizza-cutter to cut strips of the rolled-dough and a long spatula to carefully lift the crust from the counter to the pie).
  6. Brush top of crust with beaten egg yolk.
  7. Wrap aluminum foil loosely around the outside edge of the crust to protect the crust from burning.
  8. Cook at 425ºF for 15 minutes, then drop the temperature to 375ºF and cook for another 40 minutes.  The crust should be golden brown and the filling should be bubbling.  I found the gluten free crust cooks faster than when using traditional flour so keep an eye on the pie so it doesn’t get over-cooked.  Cool before serving.

I’d love to know if you try my recipes or workouts.  Please pass along your feedback!  Now it’s time for a run!

 

Day 90!!! 8100 Burpees, 64 Miles and Noticing a Change!

Holy shit, you guys, as of about 10 minutes ago, when I completed my last 10 burpees of the day, I officially completed my 90 day challenge!!!  90 burpees a day for 90 days?  DONE!!!!!

This challenge ended up being a great kick-start into more regular exercise, and really pushing what my body could do.  I started running daily again, have been committed to doing Zuzka workouts 6 days a week, completed a 5-mile obstacle course and have been eating extremely healthy along with finally having my food allergies diagnosed.  My body has changed a lot over the past 90 days and while I still have a ways to go I wanted to finally share a pic of my progress.  I’m taking a deep breath as I share this, but here goes (note, I didn’t start taking pics until late Feb, a month into the challenge)…

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Woot to noticeable change!!  My plan going forward is to do Zuzka workouts, or other HIIT in the morning.  I’ve switched my running to mid-day now that the weather has gotten better, any my pup is very appreciative of the exercise.  I’m also learning to do pull-ups and will be heading back out to the obstacle course in mid-May.  Any other ideas for a good challenge?  Let me know!

 

Day 82, 7380 Burpees, 55 Miles and a 5-Mile Obstacle Course!!

Yesterday was truly an adventure!  I should have expected no less at Shale Hill Adventure Farm where my friend Rosie (of Rock Bodies) decided to bring a small group for her birthday.  Only a personal trainer would choose trekking through five miles of brutal obstacles as a way to celebrate another great year!  I’m really thrilled I was invited along!!

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The group, pre-run and our very-muddy post-run shoes (I’m on the left).

We didn’t bring our cameras on the trail so unfortunately you can’t see us all muddied up, but definitely take a look at Shale Hill‘s site for some great videos and pics of their course.  They have the first fixed obstacle course in the country!  We spent our time belly-crawling through mud under barbed wire, scaling walls, climbing ropes and poles, hurling ourselves over hay bails, carrying logs, sand bags and buckets of rocks, swinging from ropes and jungle gyms and doing so so much more.  It was INTENSE, but really fun!  Think of it as a playground for adults, and if you go get ready to feel like a kid again!

I personally have never done something like this before.  People often use their course to prep for obstacle races, like the Spartan Race which is held fairly-close by.  Those who have trained for the course can do it in 1-2 hours or so.  Except for Rosie, we were all new to this type of exercise and we went through the course at a more casual pace, ending in three hours flat.  We took our time on the obstacles, really trying to get a taste for them even if we couldn’t beat them.  It was great that everyone in the group tried just about everything.  

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Pics from the trail head, could it be anymore beautiful here?! Thanks for letting me use some of your pics, Rosie!

My absolute favorite was climbing ropes set up in a grid going quite high into the air.  The objective was to climb it, go over it and climb down the other side.  As someone who is afraid of heights, this was a pretty big deal.  In fact, many of the obstacles challenged my fear, but thanks to rock climbing for the past year and a half I’m getting much better at gritting my teeth and getting through it.  I also rediscovered my love of jumping over things.  The hay bails were far too high to actually hurdle, but I used my old high-jump technique to propel my body on top of them and roll over; or in some instances just get up high enough that I could claw my way over.  My shins are pretty pissed at me for wearing shorts as they’re covered in scratches today.  

The only very-minor bummer of the day for me was that my Vibram Trek Sports that I wear pretty religiously for outdoor fun, ripped at one of my big toes, causing my toe to jut out bare at times.  This mostly bother me because I only bought them two years ago and my KSO’s ripped a bit at some of the toes only about a year after buying them.  So my track record with Vibrams is 1-2 years right now.  That’s a bummer considering how much I love them and how expensive they are.  Any tips from others out there on either another brand of minimal shoes or ways to repair my current Vibrams?

If you’re in the VT area or are vacationing up here I highly recommend checking out Shale Hill Adventure Farm.  You won’t be disappointed…but you will have your ass kicked!

Day 75, 6750 Burpees, 49 Miles, and Chicken Pot Pie!

Wow, I can’t believe it’s been 75 days already!  The burpees have basically just become a part of my life at this point, even though they still manage to leave me gasping for air but my endurance for them has greatly increased.  My biggest focus these days is on food.  I’ve been experimenting with more recipes and more flours and there’s one recipe I’m just dying to share with you!

Chicken Pot Pie Two Ways (Paleo *or* gluten/dairy/corn free)

Having these new food allergies along with a rigorous workout routine occasionally really burns me out and I get cravings for comfort food.  It would be easy to head to the local diner or grab some takeout from the pizza shop down the street, but there has to be ways for me to satisfy my cravings without going off my diet.  This recipe helps solve that problem.

The Paleo recipe is heavily based off of Fed & Fit’s Paleo Chicken Pot Pie.  I really only added in some fresh herbs and garlic.  It was great, but in full disclosure I found the almond crust to be a bit too heavy at times and it was also very crumbly, especially in the center of the pie (since I made a full pie, not individual pies).  It did crisp nicely on top, but then fell apart when taking it out of the pan or eating it.  The high compliment I will give is that both my boyfriend and I thought it tasted like chicken skin…seriously.  It’s very rich.  So the second time I made this I altered the crust recipe since I’m not personally on a Paleo diet.  The crust I ended up making that time was awesome and would make a perfect fruit pie crust if you add sugar to it and nix the herbs.  I’m really happy it was easy to alter.  I’ll give you both recipes and definitely check out the Fed & Fit blog for some amazing pictures of the recipe.

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Note on ratios: The recipe ratio was originally made for 8 personal pies.  I ended up with enough pie filling for two full large pies, and enough crust for one.  This was great since I just froze the second pie filling and used it a couple weeks later.  If you only want enough filling for one pie cut the filling ingredients in half.

Ingredients

Paleo Crust:

  • 3 cups Almond Flour (I used Bob’s Red Mill)
  • 1.5 tsp Salt (I used Himalayan, the original recipe calls for Kosher)
  • 1 tsp Baking Powder
  • ½ cup Virgin Coconut Oil (room temperature)
  • 1 tbsp Cool Water
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Gluten Free Crust:

  • 1 cup Almond Four  (I used Bob’s Red Mill)
  • 2 cups Bob’s Red Mill Gluten Free All-Purpose Flour
  • 1.5 tsp Salt (I used Himalayan, the original recipe calls for Kosher)
  • 1 tsp Baking Powder
  • ½ cup Virgin Coconut Oil (room temperature)
  • 3-5 tbsp Cool Water
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Filling:

  • 3 Chicken Breast Halves Roasted and Cubed
  • 2 cups Sweet Onions Chopped
  • 2-3 Garlic Cloves, minced
  • 2 cups Frozen Green Peas
  • 2 cups Frozen Carrots
  • ¼ cup Canned Coconut Milk (full fat)
  • ¾ cup Almond Flour  (I used Bob’s Red Mill)
  • 4 cups Low Sodium Chicken Stock
  • 3 Tbl Extra Virgin Olive Oil
  • 1 tsp Black Pepper
  • 1 Egg (for egg wash)
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Directions

Chicken:

  1. Preheat oven to 350º F.
  2. Wash chicken breast and pat dry.
  3. Line a baking sheet with parchment paper.
  4. Drizzle and rub 1 Tbl oil on the chicken breast.
  5. Sprinkle with generous amount of  salt and cracked black pepper.
  6. Bake for 35 minutes.
  7. Remove from oven when finished and let cool.
  8. Cut into about ½” cubes when cool enough to handle.

Crust:

  1. In a food processor or mixer (I used my KitchenAid), mix the dry ingredients together (flours, salt, and baking powder).
  2. Add the coconut oil and slowly pulse or mix until it’s evenly mixed. It should have the consistence of peas.
  3. Slowly add the water and pulse until it forms a dough-like texture.  Note that in the GF version you have to use more water than in the Paleo version.
  4. Remove from food processor/mixer, roll into a ball and wrap in cling wrap.
  5. Put the dough into the refrigerator for 30 minutes.
  6. Dust a pastry board (or cutting board) with almond meal.  Or if you’re like me dust your (cleaned) countertop.  I also recently received these as a gift and can vouch that they did an AWESOME job with the dough in this recipe, getting rid of having flour all over the kichen.
  7. Roll out pie crust.  Keep dusting the top and bottom of dough and the rolling pin with dry almond meal so that it doesn’t stick.

Filling:

  1. Heat the oil in the bottom of a large pot.
  2. Add the yellow onions and cook on medium/high until they’re translucent.  Add the garlic and cook both until slightly brown.
  3. Slowly add the almond meal and reduce the heat.
  4. Slowly add the chicken stock and stir.
  5. Add the coconut milk, 1 tsp salt, and black pepper.
  6. Add the peas, carrots, and chicken.
  7. Carefully pour into pie plate.
  8. Place the crust on top of the filling.
  9. Scramble one egg and paint the crust of each pie generously.
  10. Sprinkle with salt and cut 3-4 slits in the top.
  11. I recommend setting the pie plate on a cookie sheet and putting it in the oven like that to catch any drippings.
  12. Bake at 375ºF for one hour, or until inside is bubbly and crust is browned.
  13. Let cool 10-15 minutes before eating.

While this isn’t a fast recipe to make, taking about 1-1.5 hours of prep and another hour to cook, it is really worthwhile and since you can freeze the extra filling it made a very quick meal the second time I made it.  You can even do what the original recipe called for and make individual pies.  In that case I would freeze filling in individual freezer bags and thaw one on the day you want to make it.  I do think making the crust same-day is worthwhile and it really is an easy crust recipe.  I hope you enjoy this as much as I did!!

Day 55, 4950 Burpees, 31 Miles, PIZZA TIME!!

Wow, I’m already 10 days past the half-way point of my 90 day challenge!  That is awesome!!  I’m definitely feeling stronger and am seeing more definition in my muscles.  I have a lot more energy.  I can also admit that even though burpees still shoot my heart rate way up and cause me to lose my breath, I can do them faster and I’m recovering quicker between sets.  It definitely helps that I’m doing the ZCUT workouts on top of burpees and running because Zuzka really pushes me both in cardio and strength.  I basically had to learn to recover quickly or I couldn’t make it through her workouts.

Today’s entry is primarily about FOOD.  I’m continuing to find new recipes, along with surprising myself with safe finds from the grocery store.  I’ve even managed to go out to eat a couple times and haven’t had a problem finding foods I can eat (as long as I go to a decent place).  For example, the other night I had a tuna steak with sides of kale and broccoli, no dairy, gluten or any of the other allergens I’m avoiding.  I’ve also done well ordering spinach salads with salmon or grilled chicken and sushi has been pretty safe as long as I’m careful (speaking of which, if you like sushi check out Food Babe’s article on Sushi Secrets).  I just have to ask a few more questions before ordering but most places can accommodate my diet with only minimal substitutions.

The one junk food I really love is pizza.  I’ve struggled to make a really delicious gluten free, dairy free pizza.  Well, I think I finally found a winner and I’m excited to share it with you!  First, I have to talk about Socca (or Farinata).  An old friend recently posted a recipe for this grain-free chickpea unleavened bread.  I tried it that night and found it was an AWESOME side-dish to my dinner:

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Gluten/Corn free breaded chicken, steamed baby spinach and socca

 

I did have to tweak the recipe because that day my local grocer was out of garbanzo bean flour.  So the picture above is NOT grain free.  Here’s what I did instead:

Ingredients:

  • 1 cup Bob’s Red Mill Gluten Free Flour (top ingredient is chickpea flour)
  • 1 teaspoon salt 
  • 1 teaspoon ground black pepper 
  • 4 to 6 tablespoons olive oil 
  • ½ large onion, minced
  • 2 large cloves of garlic, minced
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh oregano, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh marjoram, minced
  • 1 cup lukewarm filtered water

The directions are identical to the original recipe, but I’ll post them here for convenience:

1. Heat oven to 450ºF. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours (I tried leaving it both 30 mins and 6 hours, negligible difference). Batter should be about the consistency of heavy cream.

2. Stir all herbs, onion and garlic into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.

3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.

It was SO FREAKING GOOD that a few days later I found actual garbanzo bean flour and, following the same recipe above I used it to make this gluten free, dairy free, grain free (Paleo friendly) pizza:

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Gluten Free, Grain Free, Dairy Free, Paleo-friendly pizza!

This was amazing.  The one thing I’ll say is that using the garbanzo bean flour, while healthier, it definitely tasted more like falafel and less like pizza crust.  Next time I may switch back to the Gluten Free Flour since I’m not outright avoiding grains (just gluten, corn and oats).  However, BOTH bread recipes held up beautifully and the chickpea flour had no trouble holding the heaping pile of toppings I piled on it.

Speaking of toppings, here’s what I used:

  • Sugar-free pasta sauce (I need to learn to make my own pizza sauce)
  • 1.5 cups baby spinach
  • Artichoke hearts
  • Sundried tomatoes
  • Crumbled local bacon
  • Small amounts of Daiya mozzarella and pepperjack*

*A note on using Daiya “cheeses”, be very careful not to use too much.  It’s a great cheese substitute because it melts well and gives a cheesy flavor, BUT if you use the same amount of Daiya that you’d use with traditional cheese you might find that it melts together and has the consistency and taste of mayonnaise.  I find the mozzarella particularly has this issue, and as a result it’s not my favorite Daiya cheese.

So go wild and have some healthy pizza!  I’d love to hear your variations on this recipe and other ideas!

Day 48, 4320 Burpees, 25 Miles, Healthy Meatloaf!

I’m past the halfway point on my 90 day challenge and the burpees are starting to get easier, but they’re still pretty terrible.  My running is getting better and yesterday I was really reminded how much I prefer running outside to running on a treadmill.

ImageI hadn’t been running outside due to my extreme distaste of the cold.  Ok, maybe not “extreme”, I mean I do live in Vermont, but running in minimalist shoes outside hasn’t been a fun experience for me in the past.  However, after a very trying week I woke up yesterday craving something new.  It was beautiful out!  Fresh powder on the ground and the sun was pouring down.  I decided to buck up and head out trail running.  I popped on my Injinji socks and my Vibrams and downloaded ZombiesRun! to my iphone.  I was waiting for Spring to try that game out but this seemed like the perfect time, plus they were having a 50% off sale on it this weekend!

I won’t lie, my feet got cold, but not too cold to stop me.  Plus once I got about half a mile in they seemed ok, though when I got home and popped my shoes off my toes were pretty icy.  The Zombies game kept me motivated and I ended up running farther than my goal and, what’s more exciting, I ran continuously instead of taking speed-walking breaks like I do on the treadmill.  While the game may have helped motivate me, the soft snow and fresh air is really what kept me running and engaged.  It was just beautiful out and I was finally able to bring my pup running with me again; we both had a great time!  I’m excited for real Spring to hit VT so I can get out there more often.

Lastly, let’s talk meatloaf!

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I’ve had many people ask me what I can eat on my elimination diet.  Really, I’ve been eating very similar to how I was eating before: smoothies and then a protein and veggies for dinner. The thing I have to be strict about is not adding gluten or dairy to my meal, along with the slew of other allergens that I mentioned in my previous post.  I’m also still watching my full nutrition intake and keeping things low-carb since I was doing that before I found out I had a bunch of food allergies.

Meatloaf is definitely a comfort food, but with the millions of meatloaf recipes out there it’s important to remember you CAN make a healthy version of it.  I spliced together a few recipes and made this omgyouwillwanttoeatthewholepan meatloaf that’s less than 300 calories per slice and packed with veggies and protein!

Ingredients:

  • 1 1/2lb Lean Ground Beef (I used local grass-fed beef and highly recommend you try to do the same)
  • 2 large carrots shredded 
  • 1 zucchini shredded
  • 1/2 sweet onion, diced
  • 2-3 cloves garlic, minced
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh oregano, minced
  • 1 large egg
  • 2 large egg whites
  • 1 jar pasta sauce (try to choose a low-carb version with no or low sugar, or make your own!)
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350ºF.
  2. Sautée carrots, zucchini, onions, and garlic in olive oil until soft (~10 mins).  Set aside to cool, or put in the fridge for a few minutes.
  3. Beat eggs/egg whites in large bowl.  Add veggie mix, all herbs/spices, ground beef and 3/4 of pasta sauce jar.  Mix well.
  4. Form mixture into a loaf (it will be wet and won’t hold shape very well, that’s ok!) and put in large loaf pan.  Top with remaining pasta sauce.
  5. Cook for ~1.5 hours or until thermometer reads at least 165ºF.  Let sit for 10 minutes. Enjoy!

Now I’ve made a lot of meatloaf in my day and I have to say in full honesty that this was the most delicious meatloaf I’ve ever made!!  It trumped my cheese-filled bacon-wrapped meatloaf…seriously.  Granted, my boyfriend (who is not on my diet) fried the leftovers in bacon fat, so obviously the recipe could be improved on if you’re not counting your calories.