Not so boring Breaded Zucchini

I've been on a bit of a Zucchini kick lately, trying to come up with ways to make the otherwise rather bland vegetable that are more exciting than roasting **note, I considerd calling the post "Zucchini Warriors" as a shoutout to one of my favourite childhood authors, Grodan Korman, but I figured the sample size of those who would get it was small....but just know, I thought about it.

First up in the "zucchini isn't boring" series is courtesy of Nick, who suggested "why don't you bread it in some of your almond stuff." He's so smart. If I'd had parmesan and tomato sauce at the time I likely would have gone even further and made Zucchini Parmesan. But I didn't. Add that to the "pending dinners" list.

"Breaded" Zucchini
These are an excellent way to get some good, filling fats into your meal while excitifying your veggies!

Ingredients

• zucchini
• handful of almond flour
• 1 egg
• salt, pepper, and herbs if you want (I used a bit of oregano)
• olive or coconut oil

1. Slice the zucchini with the slices as even in thickness as possible
2. Heat your pan with olive oil or coconut oil
3. Whisk the egg in a bowl
4. Put the almond flour in another bowl and stir in seasonings
5. Dip the zucchini slices in the egg and then in the flour mixture (both sides)
6. Fry until the almond flour starts to brown and then flip, less than 5 minutes each side I'd say. Watch the almond doesn't burn. The zucchini doesn't take long to cook so you're just getting the batter to your desired toastiness.
7. Serve plain or with tomato sauce (and parmesan if that's your scene)

Option: Try with eggplant? I feel like eggplant is more complicated though and requires some sort of salting process so probably ask the internet before trying that....

Double Baked Chocolate Chip Cookies

I know it may appear as though I've been a total slacker in the writing department, but I promise that just isn't so! I've been spending my evenings interviewing top athletes competing in the CrossFit Games Canada East Regionals and writing up their profiles (in return for actual monies!!). It's supercool to be involved and to have the chance to give some much deserved recognition to amazing athletes like the slo-mo muscleup queen Brit Holmberg. Regionals are in Toronto May 11-13 and I highly recommend checking it out, it's going to be quite a spectacle of incredible strength and stamina including 100 lb dumbell snatches with One Arm. In.Sane. I'll be the one in the MEDIA shirt standing at the finish line with a tub of icecream ;)

To make up for my absence of late, I offer you COOKIES! If you're wondering why there are only two on the plate instead of the 30 that I made, it's because I ate the rest (well, I shared the rest at a potluck, but probably ate more than my share) before realizing with two left that I should probably take a picture and consider ermeging from my blogging hibernation.

Double Baked Chocolate Chip Cookies

These are a modification of Elana's chocolate chip cookies (notice that there were only 3 on the plate in her photo!). I subbed coconut oil for grapeseed oil in her recipe, which gives them a nice coconut flavour (you could do clarified butter instead), and I subbed honey for agave (next time I'm trying coconut sugar, I just forgot it existed this time).

Ingredients

• 2 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ cup coconut oil (melted)
• 1 tablespoon vanilla extract
• ½ cup honey (I use raw! But not as much as called for, roughly 1/3 cup)
• 1 cup chocolate chips (I used half enjoy life chocolate chips, and half chopped up dark chocolate bar)
  

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form 1-inch balls and press onto a parchment paperlined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

ATTENTION: YOU ARE NOT DONE!

7. This is the most important part and turns the normal sogginess of almond flour cookies into proper cookie crispiness. Once the cookies are mostly cooled, stick them back in the oven for another 3 minutes or so. Watch them closely so they don't burn, and take them out when they start to get dark edges like in the picture. You may have a row of cookies that are already browned (if your oven is like mine, it'll be the back row). Leave these ones out.

If you're skeptical about the last part, consider the difference between toasted nuts and non-toasted. Exactly.

Learning to love your leafy greens

Chicken thighs with kale

Holy crap I love kale. But before I get to the leafy greens...

I went to a stats course this week for work, and lunch was provided. I made the mistake of checking "gluten free" as a dietary restriction when I registered, and was presented with a platter of "sanwiches" made with gluten free bread. It. Is. Terrible. It has the taste and texture of styrofoam, the stuff doesn't even bend. If you've been scared away from trying to make your own paleo bread because of a traumatic experience with this sort of stuff, I urge you to give it a try. The recipes from Elana's Pantry are much, much better.

As if that wasn't bad enough, the gluten free sandwiches were also vegetarian. Us paleo folk ended up ravaging the regular sandwiches and gutting them for their protein-filled innards. Next time, I'm going to click "other" and ask them to bring me a plate of meat.

So I haven't posted in a while, because I've been occupied writing profiles for the CrossFit Games mainsite! It is MUCH harder to write about someone else and try to accurately convey their thoughts; I'm used to writing about myself, and spewing my stream of concoiusness, uncensored. But it's been a neat experience so far,  I've had the chance to talk to some pretty neat-o crossfitters. I'll probably post some sort of sum up of the Games Open at some point when I'm feeling more profound.

Pecan and coconut crusted tilapia with chard and bacon

In the meantime, all this nice weather and growing green stuff has reminded me that I've yet to share my trials and errors with the fickle task of making leafy greens taste good. And so, I present to you....

Greens. I used to hate them with a burning passion (except lettuce, which I now think is a bit of a snore. Except arugula...arugula is a badass lettuce). But now, I eat some sort of leafy green probably twice/week, and since I've sort of figured out the preparation process, I actually enjoy them! So this is a compliation of my process with various tips and options based on the green of choice.

I will preface with a link of why leafy greens are worth learning to love

Oh So Good Leafy Greens
It took me 2 or 3 tries with each kind of green to make them actually tasty and not just edible.  Probably you'll just have to give it a try yourself, and probably it will be too squishy or too tough or otherwise not quite right the first time, but here's a place to start. If you don't love them right away, don't give up. I had to force myself through several iterations of greens at first, but now I actually look forward to them!

1. Pick a green! Kale is my most favouritest. I also often make collard greens and sometimes chard. Chard is more bitter than the rest, and requires bacon to help with that (Nick's mom's idea!).
2. Heat up your pan with olive and/or coconut oil (for kale or collards). Chard option: chop up a package of bacon and fry up the pieces until crispy. Set aside the bacon and leave enough fat for your chard.
3. Meanwhile, tear the leaves from the stems (kale or collard) or chop up the whole thing (chard) into a strainer and rinse. Don't shake off too much water, the water will help steam the greens.
4. Dump the greens into the pan. It will seem like they won't fit, just pile them in anyway.
5. Stir (or really it's more of a toss) the leaves to coat with oil. When they've cooked down enough that you can fit the lid on the pan, put the lid on. Let steam for 2 or 3 minutes.
6. Add stuff. For kale and collards I add raisins and sesame seeds, and a little bit of sesame oil. I also sometimes put a bit of salt and garlic powder, depending on my mood and the saltiness/garlicness of the rest of my meal. For chard I put the bacon back in (I leave some of the bacon out for breakfasts the rest of the week!), and add garlic powder.
7. Assess your greens. They will turn bright green as they start to cook, then get darker. After I've added stuff, I check how squishy they look. If they look a bit too squishy (too much water) I leave the lid off, and if they look a bit dry I leave it on to keep in the moisture. Cook some more.
8. Taste for doneness as you go along, stirring regularly. Kale and collards will take 10-15 minutes for the whole process. Chard takes longer.

Sausage and roasted sweet potato chips with collard greens

Tips
1. All greens are better fresh. If you leave them in the fridge for too long before cooking they will end up chewy.
2. Don't try to eat the stems of kale. The stems of chard are good though and get a bit mushy like rhubarb.
3. Sometimes I let the kale overcook and it ends up kind of crispy like kale chips.
4. The raisins really balance the flavour, I think, and steaming them with the greens makes them all plump. You can also add pinenuts or almond slivers, among other things (as a garnish, so they don't get soggy).
(5. Sometimes, when feeling indulgent, I fry some diced potatoes to add back in with the chard and bacon. But don't tell the person who write's this blog, as it would be a bit contradictory, given the title)

Lessons from the games open: On disappointment and (not) meeting goals

WOD 3:
18 minutes of
15 boxjumps (24", 20")
12 pushpress (115/75 lbs)
9 toes to bar.

I finished the rather gruelling 18 minutes not feeling terribly happy, and very disappointed with my score. I went in expecting that I should be able to get at least 6 rounds, and was pushing myself to hit 7. Alas, the workout contained toes to bar......my conquered nemisis from last year came back to haunt me, and I found myself failing to complete reps (within an inch of the bar!) many (many, many) times in a row. I wasted at leats a minute trying to get one rep, and ended up 9 toes to bar short of 6 rounds. Displeased. And as I spoke to others who had completed the workout, it seemed like more of us were disappointed than were satisfied. So, I'm writing this post in an effort to turn the whole debacle into something positive, and hopefully by the end I'll have reminded myself of what's really important.

Sometimes there's an obvious explanation for why you haven't met your goal. Insufficient sleep/food/water/recovery, for instance. Sometimes you're just not feeling strong that day, and sometimes the atmosphere isn't right. But what do you do when all of these things seem to be lined up properly and you still don't manage what you expected of yourself? Here's some things I've been pondering:

Was your goal reasonable for you?
More specifically, did you set your goal based on where you are now in your training, and what you should reasonably be able to accomplish, or did you set your goal based on someone else's goal or score. Comparing myself to someone else is something I struggle with a lot. While I do find it motivating during a daily WOD to pick someone near to my level to "race" (it keeps me from slacking), it's easy to find yourself becoming frustrated when you don't beat that person. This frustration can prevent you from recognizing whatever improvements you've made since last time. Maybe you knocked a minute off of your fran time, or maybe you just completed 2 extra reps without putting down the bar. Either way, as long as you're beating your previous self, you've achieved something.

Look at the bigger picture
First of all, I'm grateful that I am able to compete. There are many of our members dealing with injuries and unable to do even that, which is certainly more frustrating than me missing 9 toes to bar. Second, if you find yourself comparing yourself to someone else, consider that it's much more satisfying (and productive!) to compare yourself to you. How far have you come? Look back in your journal (if you don't keep one, go get one right now, and start using it!) and remind yourself of where you were last year, last month, or even just last week. While I was disappointed with my score, everyone else's reaction was "That's awesome, you couldn't do toes to bar at all last year, and you just did 5 rounds of them!" And they were completely right. I've achieved a million and one goals over the last year, most of which I had never even thought to set for myself because they seemed so unatainable (I never even fathomed that I'd be one of those people whose thighs don't rub together when they walk. Seriously cool).

Don't define yourself in terms of what you aren't
I often catch myself referring to all of the things I can't do, or didn't do, and I often hear others speak of themselves in this way as well. Whenever this happens I try to remind myself of what I can do (as per the previous point), and think of everything else as things I just haven't mastered yet. Which brings us to the next point...

Learn from your weaknesses
One thing that can be said about the open is that it reveals your weaknesses. You can't skip going that day because you don't like burpees, and you can't "just pretend" you did the rep properly. Instead of being discouraged, make a list of stuff you suck at, and practice it. Do something measurable now, and test yourself again in a month to hold yourself accountable. I learned from this workout that I need to practice not putting down / letting go of the bar so often. That and I need to link toes to bar....they're obnoxiously slow with that extra swing in between...

Remember why you're actually here
At the end of the day, I do crossfit to feel good, to improve my health, and to look good naked (let's be honest). I love crossfit because it helps me achieve all these things while atually having fun (once the WOD is over, at least!) with really cool people. When I was feeling disappointed this weekend my manfriend reminded me that I'd appealed to you all to sign up for the games, regardless of skill or fitness level, to have fun, and to challenge yourself to achieve new things. Sulking about my score is not fun. So I'm going to stop doing that. I plan for WODs 4 and 5 to worry a little less, to allow myself to enjoy the experience, and try my best to compare myself to me only.

Sunday GAMES WOD day at our gym is an electric atmosphere full of effort, achievement, and unconditional support from all of our peers. I'm super excited for all of the milestones that I see my friends achieving (in particular, I can now pass my "first toes to bar during the games" crown to Carrie!). It would be a shame to miss out on the excitement over a few missed reps. After all, it's just a workout!

Super simple "cream" of mushroom soup (with Chicken!)

As a brief aside before the food part, I don't have anything particularly wise to say about games wod #2. I do however wish to point out all of the most excellent efforts that went on at my gym. The plethora of people getting new max snatches under pressure was amazing. This was just the reason I was encouraging everyone to participate! so many people ended up surpassing their own expectations and, as usual, the support from everyone was outstanding. The atmosphere on games day is my favourite thing about the whole process :) Now if only someone could give me a cure for my compulsion to check the leaderboard constantly. Also, if someone could maybe go back in time and tell me to go to olympic lifting classes a bit more regularly so I could do a 100 lb snatch that would be super.

So food.

My mom used to make this tasty dish where she threw rice, porkchops, and cream of mushroom soup in a casserole dish in the oven. I had a craving for it last week and decided to try my own version. I didn't have a recipe so there was a large risk of wasting a can of coconut milk and two chicken breasts, not to mention being left without edible dinner, but it turned out splendidly. The coconut milk as a substitute for cream was not too coconutty, as I'd feared it might be, and the mushroom flavour was lovely.

"Cream" of mushroom soup with Chicken (and possibly "rice")

The prep for this is really quick, but you do have to leave it in the oven for a while. If I'd had more prep time I would have added cauliflower rice to the casserole but I was in a hurry.

Ingredients
2 chicken breasts, boneless/skinless (I think porkchops would also be yummy)
1 can coconut milk (and equal part water)
lots of mushrooms (I used cremini)
green pepper (or red, or some other vegetable you think might taste good)
salt and pepper to taste
garlic and onion powder, also to taste
green onions (would have added them if I'd had any)
cauliflower, riced (optional)

1. In a casserole dish, mix the coconut milk and water (less or more water depending how thick you like your soup). Use a dish of a size that the chicken/chops will be covered by liquid.
2. Chop up the mushrooms and green peppers and add to the casserole
3. Season with salt, pepper, garlic powder, and onion powder. Stir it up and add the chicken breasts.
4. If you want "rice", mulch up your cauliflower and add it too. I haven't made the dish with the cauliflower rice before, so I'm not sure about how much to add to keep the liquid ratio optimal. I think it would taste lovely though. Let me know if you try it!
5. Bake at about 350 for 30-40 minutes depending how thick your meat pieces are.
6. I think some green onions would garnish the dish nicely, but I had none.

Lessons from the games open: Strategy, pacing, and intensity

Dear Brain,
The workout is over, please stop dreaming of burpees. Seriously, it's done.

For anyone who doesn't know, the first workout of the Crossfit Games Open was burpees. For 7 minutes. I have never thought so much about burpee technique. This morning while I dozed before my alarm I was still dreaming about the stupid things, and today I tried to do one in the warmup and had to actually talk myself into it.

People were complaining that the first workout was too boring or simple etc. etc. I actually thought it was perfect. Everyone can do a burpee, so everyone can get a score, and it's a pure, simple test of endurance with a side of will power.

I did my burpees on Friday. I was aiming for at least 80, with a bonus goal of 90. I had it all worked out how many I needed to have at the end of each minute (12 or 13 per min to get 84 or 91 respectively). I had a chart in chalk on the floor in front of me and everything. After the first minute I had done more than I needed (15) so I paced myself a bit, ending up with, in each minute, 15, 14, 11, 11, 12, 11, 13 = 87. I was pretty pleased, but felt like I wasn't quite as exhausted as everyone else and probably could have pushed harder. The fact that I was immediately willing to do it again confirmed this. So, to repeat the strategy or to try something new?

In the interest of science, I decided to try again on Sunday and dispense with the pacing strategy. This time, I turned away from the clock, I didn't let my judge tell me how many I'd done, and I went balls out as fast as I could. This time: 16, 12, 13, 11, 11, 13 = 96 (!)

For a bit of background, I'm a pace it sort of person. I'm willing to use all the gas in the tank when there's a team win on the line, but normally I'm not in the business of having to puke/cry at the end. I really didn't know what was going to happen if I just went as fast as possible for the whole time. But, obviously, it worked! Notice that my last 3 minutes were almost identical in each trial. This suggests to me that a person's "tired" burpee pace (ie, the pace you settle in to for the second half) is the same no matter how hard you work in the first half, so you might as well get as many done in the beginning as possible. Coach Jen tried to tell me this, of course, but sometimes one has to experience these things first hand to believe it. This was really an eye opener for me, not only because pacing did not help me, but because I found I could get through it without taking a break. No wandering around in a circle, no sips of water, just keep moving. There are obviously exceptions to this: heavy lifting requries concentration, and sometimes you just plain max out. Also, the lenght of time matters...I don't think I could have kept going at that pace for 10 minutes, say. But for bodyweight movements it's balls out from now on. (Side: Why are all the good phrases to do with male body parts? I suppose tits out just sounds too crass...)

Experimental conclusion: Intensity > pacing (9 extra burpees = 3624 spots in the ranking. There are a LOT of people in the middle of the pack!)

Side conclusions:
1. Not eating for 4 hours beforehand effectively eliminates the desire to puke afterward. Noted.
2. I do not need a sip of water nearly as often as I think I do. I will not dry up and crumble like overdone cookies.


Oh, speaking of ranking and numbers. Last year a fellow stats nerd/crossfitter, who also happens to be called J Young, kept a blog where he analyzed data extracted from the leaderboard (age, weight, height, gender). He was looking for biases in age and body type, and has some really cool data to show that the open last year was actualy quite fair; those nearest to the "ideal" BMI, which was the easiest metric to compare across body types, scored similarly regardless of height and weight. Various advantages for small and large people sort of balanced out in the end. I badly want to play with the data from this year, but I have no idea how to write the code to scrape the data from the website (my friend assures me it's too tedious to bother). Fortunately, some other fellow nerds are already on the job, and plan to make it available, because math nerds are such helpful folk. So, soon I will have NUBMERS and then I can do MATHS on the NUMBERS and answer all of your burning questions (and make some pretty pictures too!) Mmmmm data, I am very excited.

Check out his statistical summary from last year

IMPORTANT PS!! Thanks SO much to everyone who was cheering, you kept me going just that bit faster. What an electric atmosphere with amazing people. Can't wait for next week!

Paleo Chinese food SUCCESS! Lemon chicken and Mushroom fried rice

My apartment is right next to a chinese food restaurant. And this place serves Seriously Good Chinese food. If it were gross, I could ignore it, but try having to walk past the smell of Seriously Good Chinese food wafting at you every time you come home, and then having to go inside and cook something for yourself that probably won't be quite so Seriously Good. This is after convincing yourself to pass by the Seriously Good Burrito place that's in between my apartment and where I park my car.

Because of this, I have been attempting to make my own lemon chicken since I moved here. And not some healthy smealthy lemon and rosemary seasoned grilled chicken breat with a side of steamed green beans. I'm talking about the kind with the weird, gelatinous, gloopy sauce that you just know is full of who knows what but is still somehow the most appealing thing ever dispite its weird gloopy nature. Well folks, after some disasters whereby I misunderstood the properties of arrowroot powder, I have succeeded, and it is glorious, because not only did I manage to make credible lemon chicken that made Ashley go "Tastes like Chinese food!", but I also made almost-actually-fools-you Mushroom Fried "Rice" to eat with it. You're welcome.

I can't take full credit for these recipes. I went searching for a recipe for chicken fried rice and found this wonderful entry at Paleo Effect. I modified their rice recipe a tad, and adapted their General Tso's Chicken recipe for the lemon chicken. Their wonderful guidance was what I was missing in my attempts to make sauce thickened with arrowroot. Previously, I was trying to make the sauce and then add the arrowroot near the end. Don't do that, everything goes sloooooop and blobs up into jello-like lemon clumps instead of sauce. And it's not as tasty as jello...

Lemon Chicken

Ingredients
2 chicken breasts, chopped into bitesized pieces

Batter:
2 tablespoons arrowroot
one egg
salt (the recipe called for coconut aminos, which is a soya sauce substitute, but darned if I know where to find these, other than ordering them)

Sauce:
2 tablespoons arrowroot
1 tablespoon honey
3 tablespoons coconut sugar (or more honey?)
~2/3 cup lemon juice
1/8 teaspooon ground ginger
1 tablespoon vinegar
salt (or coconut aminos) and garlic powder to taste

1. Stir up the chicken cubes with the batter, and fry in some oil (I used olive) until cooked and set aside.
2. Whisk the sauce ingredients together and pour into the hot pan. Stir for a couple of seconds and it will start to thicken right away (when it starts to boil I think?).
3. Add the chicken back in and stir the gloopy goodness all together.

Paleo Mushroom Fried "Rice"
This is a tasty stand-alone version of the plain cauliflower rice I normally make for stiring in with curries and other such runny sauce things. The oil combination isn't important, except for the sesame oil, which gives it the Chinese food vibe.

Ingredients
1/2 head cauliflower (makes enough for 2-3 servings)
lots of cremini mushrooms (or whatever sort you like)
sesame oil
coconut and/or olive oil
garlic/onion powder
salt to taste (or coconut aminos if you have them) and pepper

1. Chop mushrooms fairly small and sauté in some olive oil with garlic and onion powder and sea salt.
2. In the meantime, mulch up your cauliflower (I have a hand crank food processor, or use an electric one. There are also things called "ricers", apparently, or if you don't mind a mess you can just chop it up but there will be cauliflower everywhere, fair warning).
3. Add the "rice" in with the mushrooms once they're good and sautéd. Add a generous helping of sesame oil, and I also added some coconut oil for extra moisture. Add more salt and pepper if needed. I like salt.
4. Stir intermitently and fry until it's the desired tenderness. The original recipe also added a beaten egg and stirred that in but I left it out.

Serve together with the lemon chicken! Or apart, however you feel about these things.

I plan to try this next with orange juice on the chicken instead of lemon, stay tuned!