Tuesday, January 18, 2011

Paleo is easy AND delicious

Who says you can't have vegetables for breakfast? Not us! One fantastic way to enjoy brussel sprouts is to ADD BACON. Duh. Bacon makes anything better! I personally like brussel sprouts by themselves, but here is a tasty little dish I whipped up for breakfast this morning. (Sorry, no measurements here- intuitive cooking!)

~Grab about 5 slices of good quality bacon and cut it up into small chunks
~Toss the bacon into a pan (cast iron is always best) on low-medium heat
~Cook the bacon until it is done but not overdone
~While the bacon is cooking, cut up a bunch of brussel sprouts (about 4 slices each)
~(If there is A LOT of grease once the bacon is done, pour some out, but make sure there is enough to cook the veggies in)
~Toss in the brussel sprouts and stir-fry (cover and stir occasionally)
~While the brussel sprouts are cooking, grab some dried figs and chop them up, make sure you get rid of the stems, then toss them in with the bacon and brussel sprouts
~Stir-fry and cover until the brussel sprouts are tender, but not soggy!
~Optional add ins: purple cabbage, onion, garlic, whatever you want
~No need for salt or seasoning here, the bacon does the job :)

I had mine with an egg on top:


Monday, January 17, 2011

Trip to the Mayan Kingdom

Greetings Rip City Fitness enthusiast! Please click below to see a new video highlighting our recent journey to the Yucatan Peninsula (Mexico). Not the highest quality footage but not bad considering what we had to work with. We were in Mexico over the holidays--three weeks in paradise. To be honest, it was hard to come back!

Sunday, January 9, 2011

Spicy Thai Shrimp Salad

I threw this salad together yesterday and just happened to have all of the perfect ingredients in the fridge. I also didn't measure anything (intuitive cooking!) and it turned out perfectly, so hopefully I can estimate the amounts correctly so that it can be duplicated!

For the salad:
4 cups fresh spinach
2 cups red cabbage
1 carrot
1/2 green pepper
1/4 purple onion
2 green onions
3-4 mushrooms
1 avocado
*Chop it all up and put into two good-sized salad bowls

For the shrimp:
Enough shrimp for two people (it depends on the people!)
1 tbs toasted sesame oil
1 tbs tamari
1 tsp fish sauce
Sriracha chili sauce- however much you want
*Saute it all up until the shrimp are done (I used frozen and thawed, precooked shrimp, so this didn't take very long)

For the dressing:
3 tbsp toasted sesame oil
1 1/2 tbsp tamari
juice from 1/2 lime
1/2 tsp fresh grated ginger
*Put it all in a jar and shake it up

Add the shrimp and dressing to your salad and ENJOY!