Jazzed Up Salisbury Steak


Hi peeps.  I hope I find everyone well on this beautiful day!  I am so loving these cooler temps.  I mean, I totally feel like I’m flying!  Or at least running faster than that ole turtle through peanut better.  You’ve heard that saying right?  Anyway, I have a little recipe for you.  Such comfort food.  You know how I love my cow in the freezer.  Add some feta along with it and delish!  This is one of those recipes that make for a good leftover breakfast too.  Man, dinner for breakfast is really my fav.

Guess what??  I have a brand spanking new goal for my marathon.  I share this goal with a few of my closest running buddies.  Turns out we were beat by OPRAH WINFREY!!  What???  Yeah, she got a 4:29:15. I got a 4:49:41!!  I think in the back of my head I knew that and chose to ignore it.  Oh boys and girls we are NOT ignoring it this time around!!  No no.  I will get a 4:28 if it kills me.  And it might.  At my funeral you can all get up and talk about how I’m sitting at the right hand of Jesus satisfied with my time that is faster than Oprah.

So now with our goal hashtag #fasterthanOprah, my dear friend Lisa has been pouring over our training plan.  Like I said, we are following Coaches plan but we are also intertwining it with the Hanson Marathon Training Method.  I think she just about has it worked out for the next few months.  We are nailing down paces that we need to hit for each run, FOR THE NEXT FEW MONTHS.  We are quite the group of planners.  I like it!  I’m telling you, the marathon is not about the race itself.  It’s about all of the preparation and training that goes into it!  We are not going to wuss out of the hard runs either.  We WILL beat Oprah.  Fun times.

If things aren’t already complicated enough we also are trying for a Sub 2 hour half marathon at DRC.  Speaking of, I need to sign up for that sucker!  Anyway, all summer we have been pretty slow.  Coach has cracked the whip and is making us run faster now.  Of course our first response is he’s a crazy person and we can’t do that.  Well, Tuesday we hit our numbers on the track and today we hit our numbers in our 3×1 mile repeats.  We may growl and moan but we do it.  Secretly while we are complaining about the task at hand, we know that we are not going to accept anything less from one another.  Ya’ll know I love my buddies.

I mean who can't love these faces at 4am??

I mean who can’t love these faces at 4am??

So…on a total non running related topic.  Those exist?  Anyway, The Bearded Husband and I are shopping for RV’s!  I know, I’m such a traitor!  I love my tent and camping but man, won’t a heater be nice??  Plus we can pile in running buddies and haul it to races.  Stay tuned!

Let me know what you think about the steak.

Jazzed Up Salisbury Steak
Grass fed ground beef patty, mixed with veggies and feta, topped with sautéed onions and peppers and cream of mushroom soup.
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  1. 1.5 pounds ground beef
  2. 1/4 cup chopped mushroom
  3. 1 onion
  4. 1 red pepper
  5. 2 cloves of minced garlic
  6. 1/2 jalapeno minced
  7. 2 tbsp. butter
  8. splash of Worcestershire sauce (optional)
  9. 1/4 cup crumbled feta plus more for garnish
  10. cream of mushroom soup from CutTheGrain
  11. (http://cutthegrain.com/2014/12/19/cream-mushroom-soup/)
  12. salt and pepper to taste
  1. Prepare cream of mushroom soup according to directions on CutTheGrain.
  2. Heat butter in large saucepan.
  3. Add 1/4 cup each of diced mushroom, red pepper, onion and garlic cloves along with the diced jalapeno to pan and sauté until onion is translucent.
  4. Cut remainder of the onion and red pepper into strips and sauté separate in a small saucepan for garnish. (Optional but worth it.)
  5. When vegetables have sweated add them to a large bowl with the ground meat, Worcestershire, feta, salt and pepper.
  6. Mix well with hands and form into patties.
  7. Add the formed patties back into the same pan and cook on each side until no longer pink in the middle. If the pan gets dry add more of your choice of fat.
  8. When patties are cook through allow time to rest.
  9. Top with cream of mushroom soup, feta and sautéed peppers and onions.
  10. Enjoy!
Cut The Grain http://cutthegrain.com/

Paleo Shrimp Stir Fry

 ShrimpStirFry1It’s summertime finally!  Ain’t nobody got time to be standing around in the kitchen slaving away at dinner.  This recipe happened because we spent a little too long playing outside so I had to throw together something quick.  I had shrimp thawed so here you have it.  The bearded husband totally loved it.  I loved the fact that I can eat a healthy stir fry without being bloated from all of the sodium.  And then there’s kale.  When I eat kale I feel like I’m really following the rules or being some kind of superhero or something.  Know what I mean?  Of course this would be delicious on white rice but I’m steering clear of that right now so we ate it with a side of sweet potatoes.  Eat it with whatever you want.  It’s your dinner. 

Well, folks, I’m still not running because of my little injury.  Remember how Monday I was all positive and getting stronger and feeling great?  Yeah, that kind of took a turn Tuesday.  I. Want. To. Run.  I sort of had a full on pity party, I’m going to sulk the whole day, just leave me be to feel sorry for myself kind of day on Tuesday.  I’m such a woman!  Whatever, leave me alone alright.  Today is Thursday and I’m feeling much better.  Thanks for asking.  I remind myself that I don’t really have a race coming up and it’s kind of a downtime anyway in the running season.  Really, if I have to be off now is the best time.  This is my pep talk…like it?

The silver lining is I get to spend more time at F3 (remember, my gym that’s a sort of a mix of Crossfit and other stuff.)  Well, and all I have is a strained hamstring,  I know other people are much worse off but come on!  Let me whine!  Anyway, today was kind of tough over at the ole gym.  My pull-ups were not near as pretty as they were the other day.  That’s ok.  I was still glad to be there and glad I got my tail out of bed.  One super cool part of the morning was my crazy strong pregnant friend was able to PR on her deadlift.  She is such a beast!  Deadlifting with that belly sticking out.  Man!  Cool! 

HSPUCollageThe WOD (workout of the day) today was:

-Front Squat, 4x@75%, 2x@85%, 1+x@95%
-Deadlifts, Work up to 1rm  

12 Min AMRAP: (as many reps as possible)
-5 HSPU (Hand stand push up)
-5 Goblet Squat, 70/53#
-5 Pullups

 It was a good workout.  I’ll feel it later I’m sure.

NOLARegistration2016So on to big news!!  I registered for the New Orleans Rock n Roll Marathon again!!  Yay I’m so excited!  I’m so stinking proud of myself for finishing that race but since then in the back of my mind I’ve wanted a rematch.  I have thought and thought and thought about where I want my second marathon to be.  I kept thinking I needed to go somewhere different, but my mind keeps coming back to this city and this race.  Yep, I’ll get my rematch.  A handful of my buddies are coming along as well.  I can’t wait for training to start!  You can’t wait to hear all about it again huh?  Yeah, I thought so.

Paleo Shrimp Stir Fry
A veggie and shrimp stir fry with a quick and easy Paleo sauce.
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For the sauce
  1. 1/3 cup coconut aminos
  2. 1 tbsp. honey
  3. 1 tbsp. dried chives
  4. 1 tbsp. milled flax seed
  5. 1 tsp. apple cider vinegar
  6. 1 tsp. garlic powder
  7. 1 tsp. fresh lemon juice
  8. 1 tsp. Frank's Red Hot sauce
  9. 1/2 tsp. each salt and pepper
  10. For the Stir Fry
  11. 2 tbsp. unsalted butter
  12. 1 tbsp. avocado or olive oil
  13. 1/2 white onion, sliced
  14. 1/2 red bell pepper, sliced
  15. 2 cups broccoli florets
  16. 2 cups fresh green beans
  17. 2 handfuls of chopped kale
  18. 12 oz. of peeled and deveined shrimp
  19. 1/4 cup chopped walnuts
  1. In a small bowl combine all of the ingredients for the sauce. Make sure to make the sauce first. The flax seed needs time to thicken the liquid before cooking.
  2. Once ingredients are whisked together set sauce to the side and begin stir fry.
  3. In a large skillet heat 1 tbsp. of the butter and the oil in the pan.
  4. Add the sliced onions and pepper and cook, stirring frequently, until they begin to sweat.
  5. Next add the broccoli, green beans and kale.
  6. Stir frequently, as to not burn the onions. If the pan becomes dry add the other tablespoon of butter.
  7. Continue stirring the vegetables frequently until they are tender. About 10 minutes.
  8. Next add the shrimp on top of the vegetables and salt them.
  9. Pour the sauce over the shrimp and stir.
  10. Continue to stir until the shrimp are done. About 3 minutes. Careful not to overcook the shrimp.
  11. Remove from heat and garnish with chopped walnuts.
  1. Any vegetables can be used in this recipe. It is a good recipe to clean out your produce drawer.
Cut The Grain http://cutthegrain.com/


Pork Chops with Roasted Red Pepper and Leek Sauce

RedPepperPorkChops2Hi Guys!  Pork Chops with Roasted Red Pepper and Leek Sauce…well doesn’t that sound fancy?  It totally is fancy!  It would be great to serve if you have dinner guests.  Hehe, dinner guests.  That makes me chuckle.  I feel like that term does not fit into my life.  Our “dinner guests” usually have a bunch of kids too so it’s wild and crazy and chaotic.  Food usually on the floor, kids fighting, drinks getting spilled, awesome food and lots of fun.  Anyway, this pork and sauce took about 20 minutes to make and it was super tender.  I’m usually not a fan of pork chops because they are dry.  Mmmm not this one.  It gets simmered in the sauce.  My Dad would like it.

So, my plan today was to take lots of pictures at Crossfit and tell you all about my awesome workout.  Well, guess what?  Totally slept through my workout…slept until 8:30 as a matter of fact.  Yep, kids too.  We are such losers!  Love it.  The last three mornings have been 4:00am or 4:30am start times with hard running.  I was so tired yesterday.  A good, “man I’m awesome for that awesome run tired,” but tired all the same.  So today was rest.  Rest is good!

Tomorrow my sista will be in town and she is training for her fist half!  How exciting huh?  Well, she is coming to run with me and my crazy crew.  We will whip her into shape.  She will probably run faster just to get away from some of the crazy conversations. 

Then, I’ll head over to our Couch to 5K group in Royse City.  I tell you what, I am really enjoying that group!  It’s a relaxed setting and growing so fast!  It’s a great, encouraging community of runners who are happy to be there and be moving forward.  If you haven’t noticed I love warm and fuzzy group settings.  I’m totally fine with intense training but I like it with the absence of drama and pissy faces.  My groups totally have that.  Awe.

Then off to spend the weekend with my family.  Happy Easter everyone!  I hope everyone remembers why we celebrate it!

Pork Chops with Roasted Red Pepper and Leek Sauce
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  1. 3 or 4, 1/2 inch bone in pork chops
  2. 2 tbsp. unsalted butter
  3. 1/3 cup roasted red peppers out of jar, chopped. (Double check ingredients)
  4. 1 leek sliced thin and washed
  5. 2 tbsp. blanched almond flour
  6. salt and pepper to taste
  7. 2 tbsp. water
  8. 1 tbsp. milled flaxseed
  9. 1/2 cup unsweetened coconut milk
  10. 1 tbsp. of avocado or olive oil (avocado works better over high heat.)
  11. granulated garlic
  1. In a saucepan heat butter until melted.
  2. Add in chopped roasted red peppers and leeks.
  3. Sauté until leeks are tender.
  4. Add in almond flour and salt and pepper. Stir until almond flour is slightly browned.
  5. While almond flour is browning, in a separate bowl, combine the water and flaxseed. The flaxseed will thicken in the water. About 5 mins.
  6. Once the flaxseed is thickened add it to the saucepan along with the coconut milk.
  7. Stir until thickened and remove from heat.
  8. In a large skillet heat oil over medium to high heat. Meanwhile seasoning pork chops with salt, pepper and granulated garlic.
  9. Once pan is hot sear chops on both sides but don't cook through.
  10. When they are browned turn heat to medium/low and add in sauce. If sauce is a little thick add some water and stir to make sure pork is covered on top and bottom.
  11. Simmer for 10 minutes until pork is cooked through.
  12. Enjoy!
Cut The Grain http://cutthegrain.com/

Sesame and Citrus Crusted Flounder



Who doesn’t love a good piece of crunchy fish?  I suppose people who don’t like fish but that is so sad in my opinion!  I like crunchy fish and flaky fish and raw fish and just about any kind of fish.  This particular one my bearded husband described as “earthy”.  No, it does not taste like dirt.  It taste really yummy.  The sesame seeds give it a unique toasted flavor.  Try it out and let me know what you think!

It is still raining.  I know I sound like a little old lady giving you weather reports every time I blog, but dang!  Between the snow and rain my floors do not stand a chance.  We had that one day then back into cloudville.  I try to remember to thank God for this rain that is nourishing the plants (weeds in my yard) and filling up the lakes, but dang!  I’m tired of cleaning mud off of little kid shoes.  I need some vitamin D.  I digress. 

So this morning I PR’d on my front squat max by 20 pounds!  Yay!  I promised after the full that I would stop being a Crossfit wuss and I’m trying.  It’s starting to show!  I’m still fighting a pulled hamstring/glute that is putting a real damper on running so at least I have Crossfit to work on.  I’m enjoying it right now.  The folks are fun to be around and my hubby and I like talking about it.  He doesn’t really like to listen to me go on and on about every mile I run.  Shocker.  Don’t worry though.  I have 10 miles scheduled in the morning followed by meeting up with the Couch to 5k group.  Running will always be my baby.  My stupid leg needs to get with the program.

FrontPageSpeaking of Couch to 5k, our Running Royse City group made the front page of the Rockwall paper!  There is a safety program being introduced in Rockwall so we had some pictures taken of the safety measures (some of them) we take while running.  It is a great program aimed to keep runners all over this area safe.  You can read about it here.  I mean, at this point we are pretty much famous.  Right??  And safe. 

Sesame and Citrus Crusted Flounder
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  1. 16oz Flounder filets
  2. 1 cup of whole, unsalted almonds or Almond meal
  3. 1/2 cup raw sesame seeds
  4. zest of one whole orange
  5. 1 egg
  6. juice of 1 orange
  7. Olive oil or Coconut oil spray
  8. salt and pepper to taste
  1. Preheat oven to 400.
  2. Line a baking sheet with foil and spray with an olive oil or coconut oil spray.
  3. In a food processor pulse almonds until they are coarsely ground. You can skip this step and use almond meal but I like my almonds a little more coarse in this instance.
  4. In a container large and flat enough to fit the flounder filets combine the almond meal, sesame seeds, orange zest and salt and pepper.
  5. Be sure to stir the ingredients to incorporate the orange zest.
  6. In a separate bowl mix the egg and juice of the orange.
  7. Then pass each filet through the egg mixture then coat with the sesame mixture.
  8. Line each on the baking sheet.
  9. Bake for 8-10 minutes until fish flakes easily, be sure not to overcook.
Cut The Grain http://cutthegrain.com/


Baked Salmon with Wilted Spinach and Garlic Butter Salsa


GarlicButterSalmon1Now isn’t that fancy looking?  Fancy tasting too.  I’ve been posting desserts lately, but really this is more up my alley.  There’s lots of butter in it.  I like butter.  Mmm actually the “topping” part can go on anything.  Try it out and let me know.

So I’m kind of in a mood today.  Not a bad mood at all, a goofy one.  I’ve been laying a little low this week fighting a hamstring that is misbehaving.  Well, I was able to run 5 good miles this morning and that makes me very happy…or goofy.  Whatever.  I’m currently sitting on a heating pad and eating a piece of dark chocolate.  Not a bad place to be in life. 

So there is something that has really been bothering me that I need to get out in the open.  You Pinterest folks and Facebook folks have been posting these (probably accurate) articles about not using two spaces after a period.  Well, I’m old school and I like it!  I tried to stop at first (which I couldn’t), then I decided I’m standing my ground.  So there.SpaceSpaceGet used to my typewriter style writing.  At least brownies come with my deal.


That’s Fur Ball there in the green talking while he should have been planking.

Anyway, I’m so excited!  My little Ty tried his first track practice last night.  He loved it!  He is so little compared to all of the other kids.  He is also very little on that big track.  His size is small but his personality is definitely not.  Oh my, he talked to Coach the whole time.  He also has been insisting that everyone call him Fur Ball lately.  The people at track were no exception.  My little darling already has a nickname on his first day.  He could have picked a little tougher one in my opinion.  I tried to talk him into changing it to Fire Ball to no avail.   He’s not even hairy.  He says his super powers are shooting Fur Balls.  Whatever kid.  At least he’s fast!  And I’m a loser mom, that’s the best picture I got.  My bearded husband is super happy to have two runners in the house as well.

Tomorrow is Crossfit for me and then Saturday 10 miles for my long run.  After that, I’m helping head up a Couch 2 5K program.  It should be lots of fun.  I am loving to see the improvement in the new runners I’ve had contact with lately.  Man, they inspire me!

Alright, if I get off of here now I have time to watch a little Parenthood before I have to pick the kids up.  See ya!

Baked Salmon with Wilted Spinach and Garlic Butter Salsa
Yields 4
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For the Salmon
  1. 1 wild caught salmon plank cut into 4oz sections
  2. 1tsp Olive Oil
  3. 1/2 tsp granulated garlic
  4. Salt and Pepper
For the Topping
  1. 5 or 6 grape tomatoes quartered
  2. 1 jalapeno diced small (seeds and ribs removed for milder flavor)
  3. 1/2 onion diced small
  4. 1/4 orange or red bell pepper diced small
  5. 1 garlic clove minced
  6. 1 tsp olive oil or avocado oil
  7. 4 tbsp. butter
  8. 3 cups of spinach
  9. salt and pepper to taste
  1. Preheat oven to 400.
  2. Line salmon pieces on a baking sheet and season with olive oil, salt, pepper and garlic.
  3. Bake for about 8 minutes or until salmon flakes easily with a fork.
  4. In the meantime heat olive oil or avocado oil in a skillet over medium heat.
  5. Add in all chopped veggies except for the spinach.
  6. Sautee veggies until tender, stirring frequently.
  7. When veggies are tender add the 4 tbsp. of butter and salt and pepper.
  8. When butter has melted and all ingredients are incorporated transfer salsa to a small bowl to set aside.
  9. In the same skillet add the 3 cups of spinach and 1 tbsp. of the garlic butter salsa.
  10. Toss spinach with mixture until wilted to your preference.
  11. Plate salmon then top with spinach.
  12. Lastly top with garlic butter salsa.
  13. Enjoy!
Cut The Grain http://cutthegrain.com/



Country Style Pork Ribs


Those ribs are as good as they look.  Totally tender and warm and yummy.  This recipe is similar to the beef tips.  I thought I would mix it up a bit.  I don’t usually eat a ton of pork like this because I haven’t really known what to do with it.  Oh man, now I do.

Still crazy here in my world.  I’m a creature of habit and a person with a schedule.  The whole holiday season throws me off.  That’s ok.  My hubby is home more and my workout buddies are finding all kinds of excuses to drink mimosas.  Yeah, I need to stop that.  Bottled orange juice is not exactly Paleo.  I suppose it would be weird to take Cabernet to drink after a run though.

Speaking of the holiday season.  That means the year is coming to an end.  Duh.  Everyone is all a buzz about goals.  As you know, I hit my goal of 1000 miles this year.  I am so not motivated to set another goal!  I’ve had mileage goals for probably the last four years and they are pressure.  I’m thinking I’m going to rebel and just run.  I also want to do a little more cross training. (Secretly, that’s what makes the difference come swimsuit season.)  I do, however, REALLY want to hit a sub 2:00 half marathon.  Oops.  I think I just said that out loud on the internet.  What about you?  Goals?

Well, I have a baby crying, one with mulch in his pants, one digging for snacks, clothes to fold, presents to wrap and volunteer time at church.  I guess I better get out of the blog world and take care of biz-ness!  See ya!

Paleo Country Style Pork Ribs
Super tender and savory country style pork ribs.
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  1. 11/2 lbs. country style pork ribs (or one package)
  2. 2 large onions sliced
  3. 1 apple cored and sliced
  4. 1 tbsp. avocado oil
  5. 2 tbsp. grass-fed butter
  6. 1/4 cup blanched almond flour
  7. 1 can of free range chicken stock (or about 11/2 cups)
  8. Salt and Pepper to taste
  1. Melt butter and avocado oil in dutch oven or oven safe pot.
  2. Over medium to low heat cook onions and apples for about 45 minutes stirring often. Careful not to burn them but you want it brown and caramelized.
  3. While apples and onions are finishing season pork ribs with salt and pepper and coat with almond flour.
  4. When apples and onions are done remove and sear pork ribs on all sides.
  5. While pan is hot add chicken broth to deglaze pan and scrape to remove bits from the bottom of the pan.
  6. Add apples and onions back to pot, cover and bake in a 300 degree oven for 1.5 to 2 hours.
  7. Check occasionally and add liquid if needed.
  1. Pears can be substituted for the apples.
Cut The Grain http://cutthegrain.com/

Cream of Mushroom Soup



Hi guys!  Man, it’s been a busy week doing the Christmas thing.  Of course I’m still running like a crazy person but I also have to do the mom thing.  You know, buy presents, wrap presents, remember all the little things I’m supposed to take to school for Christmas parties, remember to go to the Christmas parties… you know the deal.  I would make a terrible room mom. 

So on to the Cream of Mushroom soup.  There is no reason on earth you should buy the canned stuff when you have this recipe.  It is delicious and literally takes 10 minutes.  I looked up some other paleo mushroom soup recipes and I’m sure they are super delicious but none that I found are as easy as this. 

Here’s a little recipe I’m addicted to with the soup.  Make the soup and set it aside.  Then dice and season chicken tenderloins and sear in a pan with a little butter.  Then add the soup back to the pan.  Simmer for a couple of more minutes until the chicken is done.  It’s a creamy, delicious, chicken dish.  This is my new prerace food.  Seriously.  I’ve put it over white rice for carbs but cauliflower rice would be delicious too.  Or just a giant ladle, whatever it takes to get it in your face.  

I know since I’ve been MIA you’re also dying to hear my running schedule for the week.  You are right?  Anyway, sometimes I think maybe my Coach has lost his mind.  But then I remember I haven’t died yet and New Orleans is right around the corner.  EEK! 

Tuesday (two days after a half!) – Track work.  8 miles with 5 x 1000 5k pace with 400 recovery.  BRUTAL

Wednesday – 4.5 miles easy

TiredoutThursday – 10 miles.  Our workout said with 6 40 sec bursts.  He actually meant 6 but we took it as 6 miles!  Yep we basically did 6 miles of sprint intervals.  We were the laugh of the running club.  I felt like this.  And yes, that is a cookie in my mouth.  It’s not Paleo but it is gluten free.  Shoot me.  My socks say “Steak” and “Eggs” at least.

Today was Crossfit and tomorrow is 15 miles.  Fun times!

Basically, it’s crunch time.  That’s ok.  I’m trying to get enough sleep and still keep up with life…which is dang hard sometimes.  I’m also keeping a tight reign on my diet and rolling my legs a few times a day. 

On a last note.  I’m not one of those people to be vague and mysterious, obviously.  But my immediate family got some really great news this week.  This being the interweb and all, they probably don’t want me airing business, but I do want to openly thank God for his blessings.  It doesn’t even have to do with running!  Go figure!

Cream of Mushroom Soup
Creamy soup to eat alone or use as an ingredient in dishes.
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  1. 2 tbsp. unsalted butter (grassfed)
  2. 1/4 cup blanched almond flour
  3. large handful of cremini mushrooms diced small
  4. 1 tsp. each salt and pepper. More to taste
  5. 1 tbsp. ground flax seed
  6. 1 cup unsweetened coconut milk
  1. Melt butter over medium heat in a saucepan.
  2. Add almond flour. Stir and cook for a couple of minutes to make a roux.
  3. Add chopped mushrooms, salt and pepper. Stir and cook for another couple of minutes.
  4. Then add the coconut milk and flax seeds. Stir until it thickens.
  5. Taste test and adjust salt and pepper if needed.
  1. Seriously! That's it!
Cut The Grain http://cutthegrain.com/
Let me know any other ways you use the soup!

Apple and Spice Meatballs


 Hey folks!  These apple and spice meatballs have been a joke around this house.  I had a hard time getting them right!  No worries though.  I work hard for you making sure this stuff tastes good.  So, the hubby has been eating a lot of meatballs.  Finally, I present to you the finished product.  They are yummy.  Spicy and comforting.  I think they would make a good meatloaf as well.  Throw some tomato sauce on top, bake it and let me know how it turns out.

I had a super busy weekend which is the way I like it.  My kids went to Moms for the weekend (yay!) so I crammed as much grownup activity in as possible. 

First, the Dallas Marathon is this coming weekend.  Almost all of us are running in it so we have a taper week.  That means you cool it a little and let the legs rest.  I’m doing the half marathon so by cooling it a little we ran 13 miles.  It was supposed to be 12 but I was running my mouth and missed a turn.  We finished the run with mimosas.  Nothing like running and drinking before 8am to get your blood flowing!

SummerandMattXmasPartyThen I spent the day with the hubby Christmas shopping, and Christmas partying.  Man!  I had another mimosa at lunch.  Bad Summer!  (I’ll be reminded of those drinks during our 10 mile speed work session tomorrow.)  Hubbies’ office Christmas party was Saturday night.  It was fun to put on something besides sporty spice clothes.

Then Sunday night we had our annual Pavement Pounders Christmas party.  Can I say again how much I love my little running family?  They are a crazy bunch.  We got together for food and a gift exchange.  Really, we got together for food I think.

PPXmasPartyHere’s the thing.  All weekend I was a good little Paleo girl.  Besides the two mimosas I had it totally under control.  Omelets for breakfast.  Meat and veggies at the restaurants.  No dessert at the party.  Go me huh? Nope.  Those dang running buddies ruined it all!  Sunday night we had enough food to feed 70 people.  I am not exaggerating!  I took Paleo dishes but I stuffed my face with all of the other stuff.  Bad.  One “cheat” meal won’t kill me but if I can be honest I am kicking myself for eating THAT much in one sitting.  Dang hungry runners.  Don’t let their size fool you!  

See that girl bottom row smack in the middle?  That’s Sarah.  She’s kind of our leader.  She started the Pavement Pounder group and tries her best to keep us organized.  She also has a great blog, how my world runs, and is my sort of blog mentor.  Go check her page out!  You can blame her if I’m doing this all wrong…just kidding guys…

Apple and Spice Meatballs
Beef meatballs with a sweet and spicy kick.
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  1. 1.5 lbs. ground beef
  2. 1/2 apple diced small (skin included)
  3. 1/2 onion diced small
  4. whole jalapeno minced (seeds removed if you want it less spicy)
  5. 1 tsp. granulated garlic
  6. 11/2 tsp. salt and pepper each
  7. 1/8 tsp. cayenne pepper (optional)
  8. 2 tbsp. ground flax seed
  9. 1 egg
  10. 4 tbsp. tomato sauce
  11. 1 tbsp. avocado oil
  1. In a large mixing bowl combine all ingredients. Use your hands to mix ingredients well.
  2. Heat avocado oil in a large skillet over medium heat.
  3. Form into one inch balls.
  4. Add meatballs to heated skillet one by one making sure not to overcrowd the pan. You will have to cook in batches.
  5. Depending on your stovetop you may need to adjust the heat. If the outside is cooking too fast turn heat down.
  6. Cook meatballs on all sides until done. They can be finished in oven if desired.
  1. Eat the meatballs alone or top with your favorite Paleo topping. We actually used the tomato sauce left in the can. That alone was great.
Cut The Grain http://cutthegrain.com/

Beef Tips with Sweet Potato Puree and My Thanks

BeefTips1It’s Thanksgiving week, yay!  You know that already right?  My recipe today has nothing to do with Thanksgiving because I’m one of those people that holidays sneak up on.  Ask me if I’ve bought a single Christmas present?  Nope.  I’ll wait until the last minute when I have to pay full price for everything.  Anyway, I always get stew meat (or beef tips) from the cow and I’ve had a hard time finding a way to cook them using Paleo ingredients.  Well, here it is folks.  Seriously.  It’s even taste tested by one of my running buddies.  It’s so flavorful.  It takes a little time but it’s worth it.  Mmmm, I love beef gravy.

Since it’s Thanksgiving we are supposed to reflect on what we are thankful for huh?  Well, here it is.

10 Things this Running Junkie is Thankful For

1. Running buddies who are not annoying.  I am easily annoyed.

2. Food

3. Good shoes and a husband who lets me buy them every other day

4. Bodyglide

5.  Compression pants

6. My watch that is more complicated than my twins

7. Salted caramel GU.  Nope, not Paleo.  Hey, it’s better than donuts.

8. Porta potties and public restrooms.

9. Finish lines

10. The chiropractor

In all seriousness, I have to admit, I am totally blessed.  For real.  I have an awesome family.  My husband, kids, parents, siblings, extended family, all of them are crazy birds but they are great and they are mine and I love them.  My church.  I get to wear jeans, rock babies and be held accountable for my actions.  It’s a pretty cool place.  My healthy body and early morning workout family.  Who the heck is thankful for early mornings?  You all know by now its a big part of my life.  I’m thankful for the ability to do stuff I never imagined were possible with some cool folks before dawn.  My freedom and comfort in the good ole US of A.  We have our trouble but we have it pretty great.  No, I’m not getting into a political argument with you either so don’t even try it.

What are some of the things you are thankful for? 

Beef Tips with Sweet Potato Puree
Paleo Beef Tips and Sweet Potatoes
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  1. 1.5 lb beef tips or stew meat
  2. 1 large onion
  3. 4 tbsp. butter
  4. 1 tbsp. olive oil
  5. 1/4 cup almond flour
  6. salt and pepper
  7. 1 tsp granulated garlic
  8. 14oz can beef broth
  9. 2 large sweet potatoes
  10. 1/4 cup coconut milk
  1. Preheat oven to 300.
  2. Thinly slice onion and cook it in dutch oven over low heat with 2 tbsp. butter and olive oil for about 45 minutes. Stirring occasionally.
  3. You don't want them to burn but they do need to caramelize.
  4. When onions are done remove them from pan.
  5. Coat beef tips in almond flour and salt and pepper.
  6. Sear coated beef tips over a medium to high heat.
  7. Then add 3/4 can of beef broth and bring to a boil to deglaze the pan.
  8. Make sure you scrap the yummy bits out of the bottom of the pan.
  9. Add onions back to pan.
  10. Season with granulated garlic.
  11. Stir
  12. Put covered dish into oven for about 2.5 hours. Check a couple of times and add beef broth if needed.
  13. While beef is cooking peal and cube sweet potatoes.
  14. Boil for about 20 minutes until potatoes are tender.
  15. Drain water then add butter, coconut milk and salt and pepper. These ingredients may need to be adjusted depending on your taste.
  16. Mix with a hand mixture until pureed.
  17. When beef tips are done serve over sweet potatoes.
Cut The Grain http://cutthegrain.com/

Perfect Paleo Meal

perfectpaleodinner1I promise promise I have a handful of “real” recipes I will be posting but I had to let you in on this little gem of a meal.  I did not have any time and hadn’t been to the grocery store so this is what my hubby and I came up with last night.  I mean seriously dude.  This is now on my rotating menu.

Costco has some goodies.

Costco has some goodies.

Here’s what you do.  Saute some sweet potatoes and onions for the base layer.  While those are working heat up this lovely sliced beef I found at Costco.  Have you noticed Costco is an excellent place to buy Paleo stuff?  Anyway, after the meat is heated through throw it on top of the sweet potatoes, top with a perfectly fried egg and homemade avocado mayo.  Remember the Paleomg 30 second mayo?  Mix it with avocado.  Bam!  Perfection!  Carbs, protein, fat…so good. 

Moving on.  This weekend was another busy weekend of marathon training and child rearing.  I did get a special treat Friday night and I got to go out on the town with my bearded husband.  I lovingly call him that because I have to share him on my date night with other men complimenting his beard and then the subsequent conversation with the stranger on the history of the beard.  It’s okay though, he’s hot stuff and I like it when he takes me out. 

My bearded wonderful husband.  I wouldn't trade him or the beard for anything.

My bearded, wonderful husband. Is that an angel or Batman on his shoulder? Hmmm.

I do have a real confession.  I CHEATED.  Dinner was not so bad.  It’s always hard to be perfect in a restaurant but I did the best I could.  I also ended up having three glasses of red wine, which leads me to my confession.  My sweet sister-in-law made cookies at home with my offspring while I was having a night on the town.  When I got home, those beautiful chocolate chip cookies were beckoning me from the counter.  I shoved THREE OF THEM in my face.  Yeah, proud moment.  Guess who also had two thumbs and a fast paced 10 mile run the next morning?  This girl.  When I eat food I’m not supposed to my stomach and skin pays the price, but lets be clear, I do not feel guilty.  I work hard and eat right the majority of the time.  In my opinion, occasional indulgences are part of success.

EpsomSalt1So the next morning, I showed up at 5am dragging from wine and cookies but had an awesome run!  It is not easy to run fast for a long time with crap on my stomach but God is my strength and we got it done.  Best feeling ever.  I came home shivering from this artic, polar vortex, cold blast we Texans believe we are getting and hopped into the Epsom salt bath.  Epsom salt and I are really great friends. 

After warming my bones and putting on non sporty spice clothes I had some things I had to do in town so I was gone most of the day Saturday.  While I was out my dear hubby and boys worked hard to build me a photobox for you!!  I have been working really hard on this blog.  I LOVE developing, cooking and photographing the recipes.  Really, I am getting more and more of them to share. 

Shiny new photobox!

Shiny new photobox!

Now my pictures will be better!  I am so excited!  I’m actually about to rearrange a space in my house to make it easier for me to get more posts out to you.  Good times ahead!  Stick with me folks, I’m learning everyday.

Sunday was rest day which meant, sleeping late, church with my little family and hanging out with my kiddos in the afternoon.  Things are good.  I have another busy week planned and as we speak now I am starting a new dish for you.  Stay tuned!