Eat Clean, Train Dirty

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Woohoo it’s Wednesday!

So it’s been a while. Sorry blog, I kind of let you down.

Anyway……

As many of y’all know this weekend was the Super Bowl. And while I wanted Peyton to lead his Broncos to victory because I support the hometown hero (yay New Orleans), we all know that was an epic fail.

Well I decided to go to a little Super Bowl gathering at a friends’ place and brought some crazy awesome looking cupcakes that a friend made for me.

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Over a month of eating clean and 90/10 Paleo along with the 24-day challenge by Advocare, I thought I could treat myself to a cupcake.

Just one, simple, little, itty bitty cupcake.

Hah. No.

Talk about a shock to your system! I never want to go through that again. Y’all, that cupcake was amazing but I don’t recommend eating super clean and then downing a homemade from scratch (aka lots of sugar and butter) cupcake.

Don’t. Do. It.

So Monday, I tried my hardest to get back into the groove and eat clean again. I barely made it. I nibbled on things here and there but really wasn’t even that hungry, nor did I feel like eating anything.

Even yesterday I could barely do it. I ate bread. I needed it. It was the only thing that didn’t bother me so I honestly don’t care.

Now back to eating clean.

Yesterday I cleaned out the fridge, went to the grocery store and picked up a few things.

I juiced some juice, baked some muffins and food prepped.

Lately I’ve just been mixing things up and juicing them, writing the ingredients down on a post-it note and sticking it on the cabinet and keeping it there for future reference.

The new juice I made is a green veggie juice. Super easy, super simple, super clean.

Green Juice 2.0
– 1 bag spinach leaves
– 3 cucumbers
– 4 large carrots

This mixture made three 10 oz jars and a little leftover.

Now for the fun part.

Muffins!

I know everyone loves muffins, so why not create some that taste absolutely amazing, are clean and Paleo friendly?!

Rise and Shine Muffins

What you need:
– 1/2 cup mashed yam (sweet potato)
– 1/2 raisins
– 1/2 chopped walnuts
– 1/4 cup honey
– 1/8 cup shredded carrots
– 2 eggs
– 3/4 cup almond flour
– 1 tsp cinnamon
– 1 tsp vanilla extract
– 1 tsp baking powder

What you do:
– Preheat oven to 350* F.
– Combine everything in a large mixing bowl and blend well.
– Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
– Bake 25-30 minutes or until the muffins are cooked all the way through.
– Allow muffins to cool before serving.

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So this recipe says it makes six muffins, but mine made eight. And mine were cooked through at 25 minutes.

The recipe that I based this off of came from here

Oh, and Happy Hump Day y’all! The weekend is almost here!

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Y’all, I am so stoked about my new purchase. After talking with friends and fellow Crossfitters and picking through and going through my options I got myself a Breville Compact Juicer!

I have been having the time of my life juicing since I got it last Thursday. I even made juice for my parents! They weren’t too fond of it but hopefully it will grow on them.

Now, these recipes will DEFINITELY be joining the recipe posts I make on here. So far I’ve only made 2-3 different kinds of juice. One of which I call “Green Juice!” and the other is a “Sunrise Citrus”. Both are incredibly clean, paleo and healthy. I’m trying to only eat/drink fruit in the mornings, none after 11am, so I drink my Sunrise Citrus first thing in the morning. It’s crisp and clean and super sweet! The Green Juice is one I concocted to drink in the afternoons, kind of like a jolt to keep me going if I feel myself starting to fade.

After I make my juice, I pour them into Ball’s Mason Jars. I picked up a 12-pack from Amazon for less than $10.

Y’all, this whole set up is mess-free! You can take apart the whole juicer and put it in the dishwasher if you want to. It’s pretty quiet too. A lot quieter than my blender but Miss Oakley still runs and hides when the juicer gets rolling. The jars are also easily cleaned by hand or dishwasher (I wash the lids by hand). Just be sure that you’re prepared to drink all the juice you make. Otherwise, it will go bad pretty easily.

Juicing is such an easy way to consume veggies and fruits during the course of your day. Granted, I still eat my veggies at every meal, but being able to drink them just adds even more yummy veggies to your diet!

I should also add that I am not doing a juicing “cleanse”. Like I said before, I’m juicing so I can add in additional vitamins, minerals and amino acids into my clean eating lifestyle.

Did you know that eating 6 large carrots is equivalent to eating 8 oz of carrot juice?

Who doesn’t love fun and random facts? Click here for other fun and random fun juicing facts!

This is what I made last night. My mom and I went to Costco in New Orleans and picked up a whole bunch of clean fruits and veggies! Apples, oranges, tomatoes, kale, spinach, cucumbers, bell peppers, celery, lettuce, and strawberries.

Green juice!
Yields 3-4
Ingredients
– 4-5 cups of kale
– 4 apples (I use fuji)
– 2 cucumbers
– 6 stalks of celery (8 if they’re short)
– 1 lemon, peeled
– 2 incles fresh ginger
– 1 cup water

Sunrise Citrus!
Yields 3-4
Ingredients
– 6 oranges, peeled
– 3 apples
– 4 stalks celery
– 1 cup water

Both of the above recipes made a 4 jars of both juices at a little over 12 oz.

Just remember to shake them up gently before consuming because the juice will settle and separate.

Enjoy!


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So it’s January

Yesterday was January 6th, which happens to be Kings Day/Twelfth Night, and is the official start of Carnival Season in Louisiana. King Cakes, debutante balls, beads and beer are pretty much the only things that come to mind when I think of Kings Day/Twelfth Night.

But it’s also a new year, and a fresh start for a lot of people. Last year I went through some drama and it wasn’t fun. I told myself that I wouldn’t let affect me in the future or hold me back. Well guess what, it still is. And that kind of sucks.

So forget last year. After all, everything that happened then is so last year. Live in the present. Live for now. Do you.

2014 Resolutions
1. Be happier.
2. Eat Clean, Train Dirty.
3. Get in shape.
4. Spend more time with friends and socializing.
5. Go after my dream job / pursue a career.
6. Take more pictures.
7. Be in more pictures.
8. Hit more PR’s at the Box.
9. Travel more.
10. Live more.
11. Love more.
12. No regrets.
13. Learn to say No.
14. Quit stressing.
15.  Have fun.

I’ve posted this before, and I know how much people just LOVE the “New Year, New Me” hype, but I’m going to share it anyway.

In 2014, I want to be a better person.

I’m going to pay it forward, be welcoming and appreciative to everyone.

I’m going to stop talking down to myself and be more encouraging both personally and to others.

I’m going to walk more. Run more. Enjoy the outdoors with Ms. Oakley.

I’m going to be healthy and I’m not going to let others bring me down.

I’m going to focus on me and let all of the other pieces fall into place.

Happy New Year y’all.


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24 day challenge via Advocare paired with Paleo

First of all, I know everyone is just SO ECSTATIC about reading and hearing about each others’ New Years Resolution. If you’re one of those people who can’t really handle any of that right now, you might want to go look at some of my recipes over here. Otherwise, brace yourself.

So it’s Monday. It’s my first day back at work after two weeks off (kinda sorta) from Christmas and New Years. But you know what else it is?

Today is Day 1 of the Advocare 24 Day Challenge.

I’m starting the challenge today, having had planned out my meals and the like for the week. I’m going for the best results possible, so I’m double timing the Advocare with a strict paleo diet. Between this and Crossfit 5x a week, I’m hoping to get off the plateau I’ve been stuck on for the past 2 months.

No alcohol. No bread. No dairy. No sweets. No coffee. No hot chocolate.

I wanted to start the year off with a clean slate, and being that January 1, 2014 was a Wednesday, I wanted to wait until a Monday so that I could have the whole week start to finish to begin the challenge.

So I’ve taken my measurements and recorded my weight and now I’m just trying to find my footing with this setup.

I’ll try and incorporate my progress and postings into the blog as I progress through the challenge, but bear with me on it. I’m keeping up with recipes and noting all of my food prep so I’ll be sure to share that down the road as well. If anyone would like my meal plan setup, feel free to ask!


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Spinach and feta stuffed pork tenderloin

Ok, this is kinda-sorta-paleo. Kind of but not really, blame the feta. But it’s still really good and pretty clean!

What you’ll need:
– 1 2lbs pork tenderloin
– 1-2 cups fresh baby spinach, chopped
– 1/4 cup feta cheese
– 2-4 slices pork bacon, broken up
– 1/8 cup medium onion, chopped finely
– Chicken broth
– Spice rub (I get mine pre-made from Whole Foods)
– Skewers

What you Do:
– Preheat the oven to 400* while preparing everything else

– In a skillet, cook your bacon so that it’s cooked thoroughly to your liking. I say this because I know not everyone likes their bacon the same way. Once it’s cooked, set it aside.

– Rinse the pork tenderloin and trim the fat if you want to. Then butterfly the tenderloin lengthwise so that you end up with a large flat slab of tenderloin. You want to be able to unfold and refold the meat. Set aside until the stuffing has been prepared. I take a meat tenderizer and flatten it out a little more.

– Spread the spinach across the meat then top with the feta and bacon.

– Close the meat up the best you can. I use bamboo skewers to help do this.

– Add the chicken broth to the bottom of the pan to keep the meat from drying out.

– Cook, uncovered at 400*F for 20 minutes. Once the first 20 minutes have passed, reduce the heat to 350* and cook for another 45-50 minutes. When the time is up, turn off the oven but allow the meat to remain in the oven for an additional 15 minutes.

Sorry for the lack of pictures for this one!


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Paleo Friendly Stuffed Pork Tenderloin

Hey everyone! I just wanted to share a little recipe with y’all before the weekend.

What you’ll need:
– 1 2lbs pork tenderloin
– 1 egg
– 4 slices pork bacon (haven’t tried this recipe with turkey bacon)
– 1/2 medium onion, chopped
– 1/2 small apple (I use Fujis), chopped
– 6 sun-dried tomatoes, chopped (I use more depending on the size)
– Chicken broth
– 1/2 tsp fresh sage, finely chopped
– 1/8 tsp fresh thyme, finely chopped
– 1/8 tsp nutmeg
– 2 cloves of garlic, minced
– Olive oil
– Skewers

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What you Do:
– Preheat the oven to 450* while preparing everything else

– In a skillet, cook your bacon so that it’s cooked thoroughly to your liking. I say this because I know not everyone likes their bacon the same way. Once it’s cooked, set it aside.(I know you know what bacon looks like, but here it is, because bacon.)

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– In a medium skillet, sauté the onion, sundried tomatoes, apple, bacon, sage, thyme, nutmeg, garlic and olive oil. Sauté everything for 3-4 minutes. Remove the skillet from heat and set it aside to cool.

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– Rinse the pork tenderloin and trim the fat if you want to. Then filet the tenderloin in a spiral lengthwise so that you end up with a large flat slab of tenderloin. You want to be able to unfold and refold the meat. Set aside until the stuffing has been prepared.

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– Once the ingredients from the skillet have completely cooled, whisk in an egg.

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– Spread the stuffing across the seam of the meat.

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– Close the meat up the best you can. I use bamboo skewers to help do this.

– Add the chicken broth to the bottom of the pan to keep the meat from drying out.

– Cook, uncovered at 450*F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300* and cook for another 20 minutes. When the time is up, turn off the oven but allow the meat to remain in the oven for an additional 15 minutes.

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Final Product

Pork tenderloin is one of my favorite things to cook with, and I’m sure I’ll be sharing some more fun and tasty stuffed pork tenderloin recipes with y’all soon!

Have a good weekend!

H