Category Archives: CrossFit

Gyros

My friend Brittany over at B-ing paleo fabulous and I had a friendly little cook off for a going away party. Two of our friends are moving to Georgia to open up their own crossfit gym and they had a surprise going away party. Brian had said he wanted gyros. I thought it would be fun to bring these to surprise them and see our two takes on the gyro, Brittany agreed.

These are my gyros that I brought to the party. Brittany’s gyros are here on her site. We got to the party late so I didn’t get to try hers but they looked really good. She went with the authentic lamb meat. I used a combination of beef and pork. She did a pulled meat and I tried to go with ground meat on a rotisserie.

Brian was of course very diplomatic and said they were both great. So we may never know who won. It was; however, fun, challenging, and delicious. I think we might have to pair up again to try something else exciting Brittany makes such good food that she’s a good motivator.

Gyros

2.5 lbs of beef

.5 lbs of pork jowl (pretty much bacon)

1 onion finely processed and drained

1 tbsp of fresh thyme

1tbsp of fresh rosemary

1 tbsp of parsley

1 tsp of marjoram

1 tsp of red pepper

1 tsp kosher salt

1 tsp black pepper

7 cloves of garlic

juice of one lemon

Tzaziki Sauce

1 can of coconut milk

¼ red onion

1 tbsp fresh mint

4 garlic cloves

juice of one lemon

To me authentic gyros are the kind that are ground and cooked over an open rotisserie. Then when you want some you shave off some meat and add fresh veggies, feta, and tzaziki sauce. So that is what I tried to do here. After some research into how to achieve this method I set forth. I blended all the ingredients until it was a paste.

Then I tightly wrapped the meat in plastic wrap.

It was kind of like twisting a candy wrapper to get it tight.

Then I placed a heavy cook book on top of that.

The point of all this is to make a tight compact loaf that you can then skewer and rotisserie. I refrigerated my meat loaf over night to let the flavors meld and to squish the daylights out of it. The next morning I skewered the meat and placed it in my rotisserie.

T had very pessimistic views about the meat staying on the skewer. I had my fingers crossed. I mean it worked for Alton Brown! But, T was correct. It fell off after a few minutes of cooking.

So I left it on the tray and let it cook for 1.5 hours at 350 until cooked through.

When it was done I sliced it thin. Traditionally you’d eat this with pita bread. I went with romaine lettuce to keep it primal.

To assemble you take a leaf of romaine, some slices of meat, red onion sliced thin, tomatoes, cucumbers, feta crumbles (omit if you are paleo), and the tzaziki sauce (traditionally a yogurt based dressing but again, I wanted to keep it as paleo as possible). Here is Brian enjoying his second gyro of the day. I was really happy with the final product. I think it had all the flavors that I was looking for in a gyro. Next time I might try to just cook it in a loaf pan.

Brian and Sabrina we will miss you and wish you the best of luck in Savannah!

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Avocado egg boats on a sea of sausage with seaweed

I started working out at Crossfit Lumberton about two weeks ago. I’m still not a fan, but I’m going to keep it up because I certainly need the exercise. T has been a coach for awhile and I feel like I’ve been part of the family. I just took the next logical step and joined. (mmm Kool-Aid) Along with joining I’m getting back on the paleo wagon. This was a long time coming as I’ve gained a lot of weight and started getting sick again. Yuck. So Sunday will mark one week in to my strict paleo no cheats no alcohol 30 day challenge.   Mostly I’ve been eating a baked or grilled meat with broccoli or spinach, nothing creative. However, Friday night I guess running my behind off and using lots of curse words while working out made me creative, hence this crazy concoction.

I have to give credit to Cassi and Krissi for filling my FB page of talk of avocado boats. This was just one step further towards Ron Swanson. The entire thing was super easy to make. You can adjust the ingredients to your liking, but this is what I did. I made “seaweed” out of collard greens. (I omitted the butter and used water instead of stock) I love greens they are so delicious. If you don’t like greens make a salad or something. I think this meal needs something green on bottom.

Avocado Egg Boats on a Sea of Sausage

2 spicy sausages

2 eggs

1 large avocado sliced in half with peel removed

1 roma tomato diced

a few tablespoons of  fresh cilantro

dash of hot Cajun seasoning

Strip the casing from the sausage and pat down into an oven safe bowl.

If you have time go ahead and make your own sausage it’s much better for you. Bake in the bowl for about 15 minutes.

I hate eating runny egg whites so I partially pre cooked my eggs.

When they were that icky consistency of runny whites on top, I ungracefully slid them on to my avocados into the hole left by the seed.

Then I put them on the sausage and broiled them until they were my desired doneness. About 7 minutes. I sprinkled cilantro and tomatoes on top with a dash of hot Cajun seasoning.

These were super good and I will make them again. This meal could easily have fed two people but it was my one meal of the day aside from a protein shake for lunch and I was hungry.


Paleo Seminar

Crossfit Beaumont put on a great introductory seminar tonight about Paleolithic eating and different topics related to overall health and wellness. Of course I’m the annoying person in the front row asking a ton of questions. (It must be the teacher in me) I learned some really good information and refreshed myself on some topics I had forgot about. Clayton answered my question about fish oils, the ratio on back of DHA to EPA isn’t as important as making sure you get around 1000 mg a day. Brian and Neal talked to me about fat. Animal fat and vegetable fat are equally good, however, if you want to lose weight dial down your intake. Sean reminded me that sleep is vitally important to help with cortisol and stress. (End of school year chaos anyone?) Even learned of a place to order good grass fed beef. I’ve been putting off eating the free range and grass fed because of the price but maybe this is my chance to get on that healthy humane band wagon.

I think all the presenters did a great job. Thank you for sharing and educating us.

Although I’m not an actual crossfitter I’m constantly reminded of what a great and motivated community this is. This seminar on health and fitness is just one more example of that.  If you live in the Beaumont area I highly recommend that you take the free class on Saturday and see what the hype is about.

It should look like this, minus the top few grains and dairy.


T the Athlete

T made it to featured athlete on the Crossfit Beaumont page. I’m so proud of him. Go read his story and check out that awesome beard!

CrossFit Champs

T and I went to Houston this weekend so that he could get level one certified for crossfit. These guys worked really hard for this. They learned a lot about nutrition and training. I’m in awe of the work they put in for two intense days. Ya’ll rock!