Thank you all for following my blog the last couple of years. I’m embarking on a new journey and with that journey comes a new blog location!
This blog will remain up and running, but anything new will be posted on www.livefitnorthwest.com.
Hi all! Well, I’m no less stressed than I was before, but, I have figured something out about myself. When I talk/eat/make food, I find a wee bit of zen…so, here you go.
At our box, CrossFit X, the Whole30/Lurong challenge begins today! So, for dinner tonight, I’m making one of two recipes:
Check it out. The fun part? SO MANY OPTIONS TO CHANGE to your favorite flavors!
Don’t like dates? Don’t like onions? Don’t include them. :) Instead, add any or all of the following:
- Sun dried tomatoes
- Leeks (in season!)
- Artichoke hearts
- Lemon slices
What’s great about either of these dishes – they are easy for a weeknight meal and can include anything you want. Enjoy!
Well, hello! The CrossFit X Whole 30 has started and we need easy mid week meals. This is perfect. Once you have your chicken thighs thawed, you’re ready to go. This is a great dish because you can combo anything you want and have a very satisfying meal. I always make double – that way, Dale has leftovers for lunch for a couple of days. He loves this dish.
- 1-2 pkgs of organic chicken thighs
- Artichoke hearts in water, quartered (Trader Joe’s has great hearts)
- White onion, sliced
- Juice of 1/2 lemon OR water from artichoke can
- 1/2 cup pitted kalamata olives, optional
- Bacon crumbles, if you have them
- Salt and Pepper
- Oil for greasing dish
- Preheat oven to 350 degrees.
- Grab a rectangle baking dish, grease it up with oil of choice. I used avocado oil, or bacon grease is ok too. Size will be dependent on amount of chicken you use. It’s ok to have the thighs touching, but you don’t want too much overlap.
- Place 1/2 of onion slices, half of artichoke hearts and half of olives on bottom of dish.
- Salt and pepper.
- Place thighs on top of the goodies. Place rest of onion, hearts and olives on top of chicken, evenly disbursed.
- Drizzle oil on top of goodness. add bacon.
- Salt and pepper.
- Place in oven until internal temperature reaches 165. For my oven, this is at 35-40 minutes.
- Take out, and enjoy with a sautee of green beans, a salad, or some yams. DELISH!
You know what’s great about this dish? I make it on a Sunday, cover, and have for dinner on Monday or Tuesday. If you don’t like artichoke hearts or olives – use sun dried tomatoes, peppers, or other fave veggies. The more color the better! Note: If you don’t use the hearts, remember to include lemon juice. Gives it a zing!
Sorry about the size of the picture, wordpress was NOT agreeing with me today. Also, this pic was before it went in the oven. I forgot to take a pic after it came out. You get the idea!! :) ENJOY!!
Superfood!! Try this!
Check this out. A great way to get more good food into your life.
I love this quote: “This isn’t a diet plan. There aren’t calorie restrictions, a list of “don’ts” or “dos,” or any other marker of the latest, hippest nutritional lingo to hit social media. This is just about health.”
Check it out!
Yeah, this fizzled like a bad soda. One bad week of work (believe me – it was bad) and I said F it. Here’s the thing, what I did learn was that I am more emotionally tied to food than I had originally thought.
I didn’t go on any bender, didn’t get drunk, didn’t do any of those things. I had some cheese, crackers and a glass (3 oz, literally) of wine a couple nights in a row. After that, we had our annual camping trip (where I actually ate very well) and I just said, “I’m going to start again in September.”
And here I am.
Ultimately, there will always be situations that will cause hiccups on this road to health. We just have to look at those hiccups and say, “well, you’re here. How will I handle?” This health thing isn’t just about food and exercise – it’s about our lives and how we deal with situations and bumpy roads.
I’m doing a group whole 30 with my box (CrossFit X) in September (I started on Monday). It’s only been a few days and I feel great. I’ll feel even better once this 50K I’m training for is over. Eeek gads. :)
Wow. Let me be honest – I had a ‘bad’ afternoon on Friday. I put bad in quotes because I’m trying to determine how I felt about the whole situation. I think it was more sad – I was sad on Friday afternoon. Anyway, that led me to a weekend bender of sorts that really wasn’t Whole 30. I’m now officially on the Whole 33. I laugh at that.
Friday I had 2oz of wine and two small pieces of dark chocolate. Now, to some that may not seem like anything, but when I made the commitment to be on the Whole 30 again, I made the commitment. Apparently, my commitment isn’t that strong.
Friday night, no sleep (shocker). Saturday, woke up ready to kill someone (my husband left as soon as he could), post Saturday dinner, had the wine and chocolate. Sunday, woke up to a horrendous period (might be TMI, might add to the roller coaster I was on this weekend) no booze, just chocolate. It’s now Monday and I’m serious once again.
I’m not going to beat myself up for this. Why? It’s done. I made shitty food choices, I paid dearly for it, and now I’m refocused.
Ultimately – I KNOW I feel better when I don’t eat the shit. I know this. I was emotionally thrown for a loop and I took advantage of it instead of sticking to my guns. I own it, 100%.
Well, today is a new day. And it’s mine. And I will make positive food choices. And I will sleep better tonight. #W30R2
Wow, I was SO food satisfied yesterday…here’s my menu:
B: two eggs, stir fry pork (1/4 c), salsa.
-On the pork, I had a one pound package I needed to use so split it between three breakfasts and one salad. Cooked fast in coconut oil on the stove, then in a baggie).
-Salsa, I get mine from Trader Joe’s – no sugar added and SUPER yummy. Always bring a jar to work each week. Good for eggs, good for salad.
Snack: handful of carrots, green grapes, and a few kalamata olives. VERY into the olives this time around. Transportable! That’s what I like.
L: leftover bruised kale salad (made over the weekend: Kale, rinsed sundried tomatoes, olives, spring onion) and pork, homemade dressing (avo oil, olive oil, lemon, salt, pepper)
Snack: nuts, couple of bites of pork
Dinner: Flank steak and green/yellow beans sauteed in butter with salt and pepper, a fruit ‘salad’ (cut up avocado, peach, cherry tomatoes (all colors).
Very good food day. Woke up feeling great!