Week of February 19, 2012

Week in Review

**Notice** Class tomorrow night is moved to the elementary gym.

Last week was packed full of burpees. I know their Paula’s most favorite and Helen’s least favorite. So, do I do them for Paula or Helen? Perhaps both 🙂 Thursday started with a traveling push-up and jump squat warm-up (the appetizer) and the full-course meal was full of push presses, jump roping, walking lunges with weights, and box jumps. But stopped every minute for one minute coffee break (a randomly selected movement from the coffee can).

It was great to see a Boot Camp picture at the first annual Chocolate Run in Fairfax on Saturday, Feb. 18. Thanks to J. Mitchell for posting this picture. The Chocolate Run was created by Katrina Antonovich, the Director of Fairfax Town & Recreation Department. I heard kids and adults had a great time. The weather was perfect too. Me? I was at my school’s open house all day. Perhaps I can join everyone next year.

100 Day Challenge

The next one starts on March 5. Looking forward to it! Former Challengers, if you’re interested in being a mentor, please let me know. I already have a handful of you who expressed interest–that’s great news!! The site is 100dayvtchallenge.wordpress.com

Don’t forget the Simple Carb Challenge. There’s only one week left. I hope you’re finding it easy at this point. Below are some kid-friendly recipes:

Carrot Banana Muffins

Ingredients

  • 2 cups almond flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 Tbs cinnamon
  • 1 cup dates, pitted
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1 ½ cups carrots, shredded
  • ¾ cup walnuts, finely chopped
  • muffin paper liners

Instructions

  1. Preheat oven to 350℉.
  2. In a small bowl, combine almond flour, baking soda, salt and cinnamon.
  3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
  4. Transfer mixture to a large bowl and blend until completely combined.
  5. Fold in carrots and walnuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350° for 25 minutes.
This recipe is for 1 lb of chicken. Quadruple and freeze after cooking for a perfect lunchbox option.
Step 1. The marinade.
1/2 water, 1/4 cup warm honey, 1/4 cup grey poupon mustard, 1 lb chicken. The marinade works very fast and you can leave them there for fifteen minutes. You will be surprised to see that the chicken is turning white as the acid works to cook the outside right in the marinade! The liquid is reduced dramatically as it penetrates the chicken.
Step 2. The coating.
1 cup almond flour; 1/2 tsp dry mustard + optional spices to taste (I like garlic powder, ginger root, palm sugar). Coat the chicken, a few at a time – I saw a much more even coat than when using almond flour alone.
Step 3. The baking.
Line the sheet with foil to reduce cleanup. I did 400 degrees for 15-20 minutes. Check on them after fifteen minutes. You’ll see brown circles forming around the nuggets. When that first happens, it’s time for them to come out. Wait a few minutes more – and they are stuck to the bottom!
The nuggets have a vague hint of honey and mustard, barely noticeable. The chicken is sooth and tender, not too dry.  I loved them as much as the kids.  I also made honey mustard sauce by mixing mustard & honey 2:1 for myself. Kids ate them with ketchup. Yum!

Paleo Vegetable Hamburger Soup

The whole family will love this soup. You may want to mix in a small amount of cheddar cheese on top of each serving.

  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 pound ground beef, preferably grassfed
  • 4 1/2 cups beef stock
  • 8 oz can tomato sauce
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon parsley
  • 1 bay leaf
  • 1 can diced tomatoes
  • 2 medium carrots, diced
  • 1 cup frozen snow peas

In a large pot, cook onion, green pepper and ground beef until meat is cooked through. Drain fat. Stir in beef stock, sauce, seasonings, tomatoes and carrots. Heat to boiling, then reduce heat and simmer covered for 15 minutes. Add in snow peas and heat through, about 5 minutes. Remove bay leaf and serve.

More Kid-Friendly Recipes at: http://paleokidsrecipes.blogspot.com/

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