Friday, May 29, 2009
Wednesday, May 27, 2009
Monday, May 25, 2009
|Conventional farmers||Organic farmers|
|Apply chemical fertilizers to promote plant growth.||Apply natural fertilizers, such as manure or compost, to feed soil and plants.|
|Spray insecticides to reduce pests and disease.||Use beneficial insects and birds, mating disruption or traps to reduce pests and disease.|
|Use chemical herbicides to manage weeds.||Rotate crops, till, hand weed or mulch to manage weeds.|
3. Sweet Bell Peppers
9. Grapes (imported)
Saturday, May 23, 2009
Wednesday, May 20, 2009
Tuesday, May 19, 2009
I love lists. Goals, to-do lists, shopping lists, ideas, you name it. I especially love checking things off of my lists.
- Sat in a steam room for 7 minutes.
- Started and finished a book.
- Gave up dairy and gluten (mostly)
Monday, May 18, 2009
Sunday, May 17, 2009
How was your weekend?
Thursday, May 14, 2009
- Wash the Chard leaves and strip the leaves from the stalks. Save the stalks for another use.
- Coarsely chop the greens. In a large skillet or stockpot with a lid, heat oil over medium heat. Add garlic and saute for 2 minutes until golden.
- Turn heat to medium high. Add greens and stir to coat with oil. Add 2 tbsp water, cover, and cook until greens are wilted and soft, about 5 minutes.
- Taste the greens to make sure there is no raw edge to the flavor. Turn off heat. Season with salt and pepper. Serve hot with lemon wedges for squeezing.
- Heat a 10-in. cast iron skillet (or just a fry pan). Fry bacon until golden and fat is rendered. Remove bacon from fat to paper towel to drain. Pour off rendered fat to a metal container to reserve. Wipe out pan.
- Wash collards, remove stalks, and stack 4 to 5 leaves. Roll like a cigar and slice into thin strips, about 1/4 in. wide. In a large skillet with a lid, bring water to a boil. Add the greens and cook on high heat, covered, for 8 to 10 min. Cooked greens should be tender but still bright green. Remove greens from cooking liquid to a bowl, using a slotted spoon. Save the "pot likker" to drink. (I tried it, and... gross.)
- In large skillet, heat 1 tbsp of the bacon drippings over medium heat. Add leeks and saute for 5 to 8 min., until softened. Stir in collards to coat with leeks and drippings.
- Season with salt, if desired. crumble cooked bacon over the hot greens for extra decadence.
Wednesday, May 13, 2009
Tuesday, May 12, 2009
We All Have Bad Days
Written by Ali Incredible
I was chatting in the locker room after the WOD and the woman I was talking to was dissappointed in her performance. Relatively new to CrossFit, she persisted that she had performed terribly. What I would like to say is this: you showed up. After two years of CrossFit I have had peaks and valleys, been discouraged and elated, but when it comes down to it, crappy performance or PR, I showed up. Usually, I am the last to finish a workout, but sure as shit, when I get in my car after, there is always a little smile. Best or worst, congratulate yourself on coming. You’re among a small group of people that show up knowing you will get your ass kicked. If you’re new, please know that people who have been doing this for years, studs in the gym, do not PR everyday, they don’t set record times every day they come. It’s about effort, and half the battle is showing up. Next time you feel bad about your performance, tell yourself you’ll do better next time, look around you at the amazing folks that show up to sweat next to you, and smile.
I came across this today on an affiliate site. I wanted to share it because there are a lot of new CrossFitters out there who probably can relate to her post. I remember how hard it was to get up at 5am that first cold day in January. As luck would have it, we did Angie:
It was my very first Crossfit workout- EVER!!! I thought I was going to die and had no idea why I signed myself up for such torture. Like the posting above, I always felt like I was last. I felt weak and I looked around at everyone else making it look so easy.
But I kept showing up.
It really is half the battle. So don't give up.....Keep showing up....And celebrate all the PRs you hit- even if they seem small.
Monday, May 11, 2009
• 2 eggs
• 1/2 C unsweetened applesauce
• 1/2 C nut butter (not peanut butter! - cashew/macadamia nut butter works well)
• 1/4 tsp cinnamon
• 1/4 tsp vanilla extract
• coconut oil
Mix all of the ingredients except the coconut oil in a bowl. Stir well, until you have a uniform batter. Next, use a bit of coconut oil to grease a non stick skillet. Spread some of the batter into the skillet to form a pancake, then cook over low/medium heat. Flip after 1 to 2 minutes, being careful not to burn them!
Once you've cooked all of your pancakes, you can serve them with a variety of toppings. A few that I like: chopped apples and cinnamon; heated blueberries; real maple syrup; and unsweetened applesauce.
Zone info: 3 servings at 1/2 carb block, ~1/2 protein block, 15 fat blocks