Balsamic Slow Roasted Beef

wpid-img_20140416_205225.jpg4-5# beef roast
1 cup beef broth
1/2 cup coconut sugar (any sugar will do)
1/4 balsamic vinegar
1 T soy sauce
1 tsp sea salt
1/4 tsp red pepper flakes
3 cloves garlic, minced

Put all of the above in your crockpot and cook on low for 8+ hours.

This was so good. The meat was so tender and just melted in your mouth. I served ours with parsnip mash and sautéed brussel sprouts with bacon.  The picture doesn’t look beautiful, but I promise you it is!

Mom, if you would have served beef roast like this when I was a kid, I wouldn’t have complained so much :)

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Spring salad with roasted chickpeas

wpid-img_20140415_202817.jpgDressing:
1/4 c rice vinegar
1/2 T coconut sugar (or any sugar you want)
1 tsp sea salt
(adjust to liking)

Salad:
2 cucumbers, sliced
1 red pepper, sliced
1/2 red onion, sliced thin
Handful of cilantro
1 cup peanuts
(a little feta would be good too!)
1 can chickpeas, roasted

It may not feel like spring here in MN, wpid-img_20140414_185809.jpgbut sooner or later, it has to show up.  Right? Right!  I can’t take it anymore.
I am super sick of riding the trainer and promised myself last week (after 4 outdoor rides) that I would not stick my bike back on the trainer until November.  Guess what? I lied.  I was back in the basement Monday night.  Ugh.  I refuse to ride outside when the feels like temp is 32F.  Gross.

On a better note, I did run 2 miles last night and felt fabulous the entire time.  Yippee for very sporadic 1 in 10 great runs :) 2 miles in 18 minutes flat.  (That is pretty fast for me.  Especially when this was my 2nd run in 6 months.)  Why can’ t they all be like this one?!

Dear MN,
You suck right now.  I want to love you, but I can’t.  Please bring me some 70F and sunny days with no wind and I will reconsider.   Almanzo 100 is only 4 weeks away.  Lord (and Mother Nature) help me.
Thanks,
Kim

 

Posted in cycling, Healthy meals, Paleo, Salad | Tagged , , , , , | 2 Comments

Sesame Zoodles with Chicken

wpid-imag0444.jpgDressing:

1/4 cup soy sauce
2 T coconut sugar
4 cloves of garlic, minced
2 T rice vinegar
2 T sesame oil
1/2 tsp hot chili oil
2 T EVOO
1 T sriracha
juice of 1 lime

Salad:

4 zucchini – spiralized (or noodle of choice)
4 chicken breasts (cooked), diced
1/2 jicama- spiralized (optional)

Toppings:

cilantro
peanuts
bean sprouts
green onion
jalapeno peppers

Mix the zucchini, jicama, toppings, and chicken in large bowl.  Toss with dressing and serve.  (Tastes great cold for lunch the next day too!)

This was amazing and will be a new go-to meal for my family.  Ryan and I loved it.  The boys loved it.  Success.  You can mix in other toppings, use different noodles, and just make it your own masterpiece!

What’s a jicama?
Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as Mexican turnip, or Mexican potato. jicama

Remove skin with a sharp vegetable peeler, then cut the white flesh into cubes or strips, or spiralize according to your recipe. Because jicama does not brown or become soggy after cutting, it makes a nice addition to crudité platters and salads. It lasts several days after being sliced in the refrigerator.  It’s also good added raw to sushi rolls in place of cucumber for crunch, or included in stir-fries, as it performs best with quick-cooking methods that allow it to maintain crispness.  Give it a try!

 

 

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Cauliflower Cheesy Breadsticks

If you have been alive the past 6 months, I am certain you have seen more than one recipe for cauliflower breadsticks or cauliflower pizza crust floating around Facebook, Pinterest, etc…wpid-imag0440.jpg

I tried this recipe last January and it turned out mmmk.  We all liked it, but it must not have been too fabulous since we never made it again.  Today, with a very bare refrigerator and two hungry boys, I decided to tweak the recipe a bit and give it another whirl for a kind of quick, but fun lunch.  (BTW, I think the parchment paper is key in this recipe!)

Cauliflower Cheesy Breadsticks

1 large head of cauliflower (“riced”)
4 eggs
2 cups of cheese (I used co-jack since that is all I had on hand.)
4 cloves of garlic, crushed
3 tsp oregano
salt and pepper to taste

Preheat oven to 425F.
Line 2 cookie sheets with parchment paper.
Cook your “riced” cauliflower in microwave or steamer for 8 minutes.
In large bowl, combine cooked cauliflower, eggs, cheese, garlic, oregano and S&P.
Divide in half and spread out on lined cookie sheet.
Cook for 25 minutes or until golden brown.

We decided to just make “breadsticks” and dunk them in pizza sauce today. If you want to turn it into pizza just add sauce and toppings at this point and cook for another 5 minutes until cheese is melted.
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b25k

image

Yesterday I ventured outside for a run. My first run in 6 months! *gulp* I have to admit I was nervous.  I wasn’t sure how to start back up again…honestly, I’m not even sure why I want to.  BUT, I do.

There is all sorts of info on how to start running online.  For instance, the couch to 5k program (c25k). What I found was there isn’t a lot of info on how to start running after a little big hiatus that you remained active doing other things. (Holy crap that is a poor sentence!) Just not running things.  There is no bike to 5k program.

I have been active cross-country skiing, cross-fitting, and riding the trainer all winter. If I’m being totally honest, I haven’t done those things enough  either. Ugh! I digress.

Running is different from those activities.  Running is NOT forgiving of a break.  You can’t just jump right into a 5 mile run.  Well you can, but you wouldn’t walk right for a while.  You could even get injured, and no one wants that.

So, what’s a girl to do?!  Wing it! I decided on a 2.5 mile walk/run.  Guess what?  I didn’t die  :-)

Posted in running | 3 Comments

Note to self:

work

 

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Hello! Anybody still out there?

wpid-IMAG0399.jpgWell, I am alive after all…  I thought this winter might (and it still may with 10 inches of snow in the forecast for Friday!!!!) kill me.

Don’t get me wrong.  I kind of like the white stuff, but I am SO over it.  It really only serves a purpose from December through February and that is for skiing season.  I have embraced winter more this year than I ever have.  I have loved learning how to skate ski and just pray that I don’t forget it all by next December.  (We will not have snow on the ground by early November this year!  Will.  Not.)  BUT, it is April and it is time to say goodbye to snow.  Goodbye.

Here are is one of my favorite skiing photos (and hopefully the last for a long time) from the whole year —>wpid-IMAG0332.jpg

In case you were wondering where I have been, the answer is no where.  Honestly, this winter has just been mentally tough on me.  I have been living in a bubble and just going through the motions most days.  Kind of like this :)

wpid-IMAG0334.jpg

I have been impatiently waiting to be inspired to write.  OR inspired to inspire you all. (That is really what it’s all about after all.)  The problem is most days I just felt blah.  Uninspired.  Bored.  Fat. Tired. Hoping for sunshine and warmth to return.

I have also been working more than I ever have.  This is both good ( I like the paycheck.) and bad.  It leaves me with more stress and less time to connect with myself and my kids… this is something I need to solve sooner than later.  BUT, that is a whole other long story that I am certain no one wants to read about.  Trust me.  I just need more “me” time and more of this in my life—>wpid-IMAG0238.jpg

I did manage to sneak in one 20 mile outside ride in on my road bike on Sunday.  It was glorious!  Horrible and wonderful all at the same time.  There is not one trainer in the world that can simulate headwinds and hills.  Period.  The first ride of the season is always the toughest.  But it is over, and now I will conquer the world on two wheels again, ha! I can’t wait to get off the trainer in the basement and hit the roads on a daily basis.  wpid-2014-01-10_22-07-27.png

Why today?  Well, today, I just decided to sit down, dust off the cobwebs, and see what happens if I just start typing.  So here I am.  Happy Hump Day!

Posted in cycling, random thoughts, XC ski | 2 Comments

Almond Butter & Banana Pancakes (flourless)

wpid-IMAG0296.jpgHere’s all you need:
1/2 cup almond butter
2 ripe bananas
3 eggs
1 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla
A small scoop of mini chocolate chips

Put all the ingredients in your food processor to combine. Pour batter (silver dollar sized) on a hot griddle and flip when bubbles form on top.

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Roasted Red Pepper & Garlic Zoodles with Chicken

Ingredients:

1# chicken breasts
( You could easily substitute fish or shrimp.)
2 large zucchini
7oz jar of roasted red peppers
1 tsp red pepper flakes
2 cloves garlic
(You could use roasted garlic if you don’t like the strong flavor of fresh garlic.)
1 tsp sea salt
1 tsp ground black pepper

Cook your chicken however you like.  (I prefer it grilled, but when it is below zero outside, I usually just bake it or pan-fry it in a little EVOO.)

Make yourself some “zoodles” with your zucchini while your chicken is cooking.  I just love my spiralizer!  It makes this task so very simple.  If you don’t own one, get one here!

Place the roasted peppers (juice included),  garlic, red pepper flakes, salt and pepper in your food processor.  Combine until a chunky sauce is formed.

Cook your zoodles in a little EVOO for 3-4 minutes.  Add your red pepper sauce and toss to combine flavors.

Top with your chicken and there you have it.
Delicious.  Fresh.  Healthy.  Simple. wpid-IMAG0290.jpg

A few reasons you should eat more garlic:

1. It gives your immune system a boost!
2.  It is full of antioxidants.
3.  Garlic helps control blood pressure and cholesterol.
4.  It beats inflammation!

 The best way to enjoy garlic’s health benefits is to eat it raw, or close to raw.  A temperature above 140F destroys the allicin in garlic.  If you wish to add it to a meal, try to add it at the very end of the cooking process after you’ve removed the dish from the source of heat.

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Fish Tacos Deconstructed *paleo*

Did you guys celebrate National Margarita Day on Saturday?  We did!  In fact, we did Saturday and Sunday :)  It was a Mexican fiesta kind of weekend at our house.  If you go to the trouble to buy some good tequila, you really should enjoy it, right?!  Right.

Saturday night I made enchiladas.  They were so-so.  I adapted the recipe to make it paleo-ish and substituted tortillas with cabbage leaves.  Everybody liked them, but truthfully it wasn’t my favorite.  The cabbage was a little to crunchy.  I think if I was going to try it again, I would slightly cook the cabbage first and then roll it up.  This isn’t a very pretty picture, but you get the idea—>wpid-IMG_20140222_211836.jpg

But, last night I created a masterpiece.  Fish taco salad!  It may be my new favorite meal—>

wpid-IMAG0283.jpg

First I made some fresh avocado salad:

1 avocado, diced
1 clementine, diced
12 cherry tomatoes, cut in half
1 bunch of scallions, diced
sea salt and pepper to taste
1 jalapeno, diced
fresh cilantro

wpid-IMAG0279.jpg

Next cook your fish.  I baked mine in the oven at 350 for 20 minutes:

1 pound wild cod
drizzle with EVOO
top with spices:  cayenne pepper, sea salt, pepper, chili powder, oregano

Then I sautéed some fresh cabbage in EVOO, sea salt and pepper.  You only need to saute it for 2-3 minutes.  Just enough to soften it up a bit.  I added a few carrot sticks right at the end too.wpid-IMAG0281.jpg

The end result was this deliciousness—>wpid-IMG_20140223_212414.jpg

Best served with a fresh margarita on the rocks :)

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