We all know that Ty loves the Saints. So much so that he is really giddy at the moment about spending 10 bucks on a raffle to potentially win such things as a meet and great with Drew Brees, Superbowl tickets, concert tickets, nights at a ritzy hotel in Nola, some cash, and the list goes on for a mile. All seems pretty cool for 10 bucks, right? Gotta love him! I'll let ya know if we win...;-)
Anyway, we've been busy working out ourselves but apparently skimping you all for a good workout this week and some tasty paleo food. We're really excited about these new paleo cookbooks we got for Christmas and one of them even tells you how to grocery shop. It's a sweet deal in one book...it provides your grocery list, tips on cooking, great recipes, and all are simple. To top it off, you can even prep half the things at the beginning of the week so all you have to do is throw it together the moment you decide you want to eat it! Ah-Mazing! One day maybe we'll get around to posting some of the secrets in the book with each of you. If you're interested, here's what we're getting ourselves into:
Salmon Over Creamy Spiced Kale
1.5-2lbs salmon fillets
1 tbsp coconut oil, melted
1 tbsp fresh orange juice
1 1/2 tsp dried ginger
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground cayenne pepper
Mix the oil, orange juice, and all the spices together in a small bowl to make a thicker paste-like consistency. Put the salmon in a dish and rub the marinade all over the salmon. Cover and put in fridge for about 30 minutes. Get your grill to a high heat, then place the salmon in, close the lid, and wait a few minutes. Flip the salmon carefully, close the lid, and wait another few minutes.
1 large bunch kale, chopped
2 tsp Ras el Hanout
2 tsp garlic, minced
Pinch of salt
1 tsp coconut oil
1/2 cup coconut milk
Place half of the chopped kale in a large skillet on med-high heat, cover with lid. Let it begin to wilt, then add the other half of the kale. Meanwhile, mix the spices together in a small bowl. When the leaves are dark in color and more wilty push the leaves to one side of the skillet. Add in the coconut oil and spices. Let that sit for 30 seconds, then add the coconut milk. Mix the kale with the wet mixture.
Oddly enough, if there are clumps of the spice mixture leftover after cooking the salmon
snatch them up because I swear I almost felt like I could eat "spice balls" like those
as if they were candy...a weird salty, spicy candy.
And for those who need a quick AHWOD (at home workout of the day)...
For those who aren't familiar with tabata workouts, you do the exercise for
20 seconds, then rest for 10 seconds. Each exercise is done 8 times. You must finish
the 8 sets of each exercise before moving on to the next.
Ad up each set for each exercise to get your total score.
We did a tabata workout yesterday that I used a weighted vest on and had a butt kicker the day before. Plus I've been working on muscle ups after each workout. Ty has been working on his olympic lifts...one of which he PR's today! All of those add up to a difficult walk up and down the stairs, sitting on the toilet, and painful feelings when putting deodorant on. The joys of Crossfit!