FREE CrossFit class every Sunday at noon! One mother's mission to spread the word about fitness and raise a healthy family.

Going to try this yummy recipe



Just found this courtesy of Feasting on Fitness

"Given Up Bread--Think Again!

No, you have not entered the Twilight Zone. Bread can be had paleo-style with such simplicity and omg results that perhaps we are in another dimension! I call this dimension Dangerously Delicious Delectables!




Paleolicious Onion Bread
Dare you to try this and not close your eyes and revel in its soft, moist onion-breadiness!
Cooking Time: about 45 minutes start to finish!

The Dry
2 c almond flour/meal (I used Trader Joe's)
1 c arrowroot powder (you can find this at New Leaf and perhaps Whole Foods in the bulk bins)
1/2 t salt
1 t baking soda
2 t cream of tartar
1 T dried onion
1/4 t (or 10 fine grinds) of black pepper

The Wet
4 eggs (room temperature or place in lukewarm water while you prepare so they come to room temp)
1/2 c extra virgin olive oil
1/2 c or 4 stalks of scallions/green onions, chopped thinly

Preheat your oven to 350 degrees. Grab your loaf pan and cut two pieces of parchment paper to line the pan: one should span the narrow sides and extend past the lip and the second should do the same on the wide sides.

Ready for the action? It is so easy it is embarrassing. Add the dry ingredients to a large bowl (Note: to avoid the use of a sifter with the cream of tartar that likes to clump, just break it up between your fingers as you add it). Mix well. Add the wet ingredients to a second bowl. Mix well and get some air into those eggs by whisking with a whisk or fork to create some bubbles. Hey, since we can't use baking powder (contains corn) and don't want to bother with whipping egg whites, we'll take all the leavening we can get! Now for the hard part. Just kidding! Dump the wet into the dry and mix to incorporate. Now scoop into your loaf pan being careful to keep your parchment liners in place, and whack it in the oven for 30-40 minutes. Check at 30 minutes (or 25 if your oven errs on the hot side). You are looking for a hard top crust and a skewer that comes out mostly if not completely clean. There should be NO wiggle to the loaf. Once done, remove from the loaf pan and set on a wire rack to cool for a good hour or so. Slice and enjoy once you can wait no longer! Store in the refrigerator wrapped in paper towels and placed in a plastic bag. It'll last a week (or more?) if you can ;)"

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Subscribe to: Post Comments (Atom)

BIO

I discovered at an early age that being active and fit feels great, so health and fitness have always played a major role in my life. When I was younger I was into dancing, track and field, rollerblading and bicycling. I enjoyed running and skiing all through my teens and twenties, and ran on the cross country team at CSU, Chico. After college, I trained for and ran several competitive races including the Silver Strand Half Marathon. Later I joined a big cookie-cutter gym, heavy on machines, where I designed my own workouts based on out-of-date methods I learned in college.

After my daughter, Marlie was born in early 2009, I really turned up the heat on my workouts to get back in shape. I followed my usual old routine including a moderate diet but was never able to quite get back to my original shape. A friend who was also a new mom invited me to her home a few times where they had a CrossFit garage gym. I was hooked after the first workout! It was different, intense, and best of all, not monotonous or boring. They were constantly doing something new. In only a few months, I had my pre-pregnancy body back and it was even better than before—this time I was stronger than ever, despite my previous attempts on the weight machines. Another great motivator is that the workouts are generally 30 - 45 minutes including warm-up and cool down, NOT 90 minutes like my old workouts. As a new busy mom, this is very important to me. It didn’t take long to realize this is the best thing I have ever done for my health.

I made more gains and improvements in my level of fitness during my first year of CrossFit than I had in the past 15 years of working out. I am now in my mid 30s and can easily say I am in the best shape of my life. I owe it all to two things, CrossFit and good nutrition. A healthy, well balanced diet that provides adequate sources of high quality protein, low glycemic index foods and the proper fats and oils will dramatically change your overall well-being and improve your workouts tremendously.

My successes inspire me to want to share this lifestyle with others. Health and nutrition have always been frontrunners in my life and those who value the same are invited to join us. I believe that if you’re going to do something, you should do it right; and when it comes to fitness training, that means CrossFit. CrossFit has been proven to work by measurable, observable, repeatable facts that we call “evidence-based fitness” so it's only a matter of time before you can see the results if you put the time in.

One of my mentors once told me I was training to “not suck at life.” I challenge you to do the same! Come by or email me and let’s get started!

Certifications/ Education-

- CrossFit Level I Trainer certification - 2009
- B.A: Journalism with an Option in Public Relations from CSU, Chico
- Minor: Health Sciences from CSU, Chico
- Basic Life Support (BLS) certified
- PADI Open Water Diver certified

Email: stacie@crossfitelysium.com