Monthly Archives: August 2013

Row like Jason Khalipa

Amazing….great tips on rowing. Check this out:

So glad Crossfit 314 posted this. Worth 5 mins, promise.


Burgers, Oh My and an easy paleo dinner for the family

YUM……next time you have burgers, top them with a fried egg (runny is my fave), and guac! Pure heaven….you won’t even miss the bun, promise. Tonight we had them with the “carrot fries” recipe from paleo cookbook my friend Maren put together. Make sure the carrots stay in oven long enough to get nice and crunchy. We also enjoyed Sarah Fragoso’s Fancy Pear Salad….another family fave. Here it is. Enjoy!

5 oz organic mixed salad greens, washed and drained

1 bosc pear, peeled, cored, and diced

1/2 small red onion, thinly sliced

1/4 c olive oil

3 tablespoons balsamic vinegar

sea salt and black pepper to taste

1/3 cup crushed pecans

1. In large salad bowl add the salad greens, diced pears, and sliced onions.

2. In a small mixing bowl, whisk together the olive oil, vinegar, sea salt, and black pepper.

3. Drizzle the salad with the dressing, toss together, sprinkle on the crushed pecans, and serve.

Prep time: 10 mins

Serves: 5

mobility: get some

Here is a link to Kelly Starrett’s mobility wod website. If you are feeling extra sore in an area, check here for some tips on how to mobilize that area and work out your aches and pains. He is the author of Supple Leopard….the book you’ve all heard me raving about.


Creamy Spaghetti

Here is one of our family’s favorite recipes. It calls for zucchini noodles…we’ve also made it with sweet potato noodles….yum….those veggie noodles really fill you up. Having one of these handy kitchen tools makes slicing veggies easy enough for my 6 year old to do it. Worth $35 for sure….no slicing fingers on a mandolin.

Creamy Spaghetti:

Paleo for the choc-o-holics

K, so, I am sorta a choc-o-holic. Dark chocolate that is. So, when I did the paleo challenge I was REALLY missing chocolate. One of these little date balls after dinner 3x/week really saved me. For some with a sweet tooth that fruit just doesn’t fill….try these. They are really filling… one really does feel like an indulgence. Enjoy. Find unsweetened coconut flakes and dates at Global Foods.

Pecan Fudge Truffles

makes: 12 bite sized balls

cooking time: 30 minutes of preparation. I like mine really frozen (a few hours), but they are also very tasty sooner.


½ c. pecans

1 tsp vanilla extract

6 – 8 small medjool dates or 4 jumbo/large, pitted and torn in half (2 -3 oz)

unsweetened shredded coconut (1/2 c at least)….they have this at Global Foods

unsweetened cocoa powder (1/4 c at least)

Toast shredded coconut in a naked skillet over medium heat. It’ll take a few minutes to get going, but once you start to see browning, stir often and keep an eye on it until you reach desired GB&D level (Golden Brown and Delicious). Meanwhile, set pecans on a sheet pan in a 350 degree oven ( I suggest toasting more than you need for inevitable future batches). Keep an eye on these as well since they love to burn and are already golden brown in color to start. Even mild burning leaves this dessert with that burned nut flavor, so err on the side of caution. Let the toasted coconut and pecans cool before beginning the assembly process. Place the cocoa and toasted coconut in separate regular- sized or shallow bowls.

Assembly: Pull out the food processor. Dump in the pecans, vanilla, and halved dates. Pulse to chop up the dates then let er whirl until the mixture begins to clump. This only takes a minute or so. Make sure nuts are ground into tiny bits, then remove the clumpy mixture from the processor onto a parchment paper- lined sheet pan. Create little teaspoon- sized balls with your hands (roll in your palm) then plop 4 or so into your bowl of cocoa powder. Here is the magic method: instead of gunking up your sticky hands, swirl the bowl so that the balls roll around and coat themselves. Then, remove the balls into the coconut bowl and repeat. You may need to press on the coconut with your hands as it may not stick too well. Remove from coconut bowl and place on sheet pan. Repeat process, leaving room between them on the sheet pan. I just put them in a tupperware and put them in the freezer.


Paleo yummy squash recipe

Meghan requested this one. It’s easy to make and great to bring to potlucks. Family fav.

Gratin of Zucchini & Summer Squash


  • 4 tablespoons olive oil (divided)
  • 2 medium sweet onions, thinly sliced
  • 4 tablespoons fresh thyme leaves (divided)
  • 6 Roma tomatoes, sliced ¼ inch thick
  • 2-3 small zucchini, sliced ¼ inch thick
  • 2-3 small yellow squash, sliced ¼ inch thick
  • 1 teaspoon Kosher salt (divided)
  • ¼ cup almond meal (find the cheapest at Trader Joes)
  • Freshly ground black pepper to taste


In medium skillet, heat 2 tablespoons of the olive oil over medium heat.  Add onions; cook until limp and golden brown, about 20 minutes.  Spread onions in greased 2-quart casserole or gratin dish.  Sprinkle 1 tablespoon of the thyme over the onions in the gratin.

Place sliced tomatoes on plate to drain.  In medium bowl, toss zucchini and yellow squash slices with 1 tablespoon olive oil, 2 tablespoons of the thyme and ½ tablespoon salt.  Drain juice from tomatoes.

Starting at one end of the baking dish, lay row of slightly overlapping tomatoes, then squash and then zucchini.  Sprinkle with cheese and repeat until casserole dish is full.  Sprinkle almond meal over casserole.  Season with pepper and remaining ½ teaspoon salt.  Drizzle 1 tablespoon olive oil over all.

Bake 375 degrees in oven for 50 to 60 minutes, or until browned and juices have bubbled around edges.  Cool 15 minutes before serving.  Makes 6-8 servings.