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The Terrible, No Good, Very Bad Sunday

So today was just one of those days.

I got frustrated doing work. I couldn’t find what I was looking for.

I’m sick (and I haven’t been sick in about a year).

And I’m just plain old grouchy.

BUT then Ryan and I decided to go grocery shopping.

Who gets cheered up by the idea of going grocery shopping!?!

I DO!

ESPECIALLY when it is a special trip to The Meat House.

We haven’t been to The Meat House since leaving Boston since we’ve mainly consumed a diet of fish (LOVE YOU CALI!).

But when Ryan got a gift card for a wonderful friend (THANK YOU JUDY!), we decided it was time to make a special trip.

And I was excited to see what The Meat House had to offer since I’ve loved everything about Cali since we got here. I thought my day was turning around!

But it didn’t….there is one thing about Cali now that I don’t like…THE MEAT HOUSE.

I LOVED our Meat House in Boston. And this one in Cali was nothing like it.

My no good, very bad day turned into a TERRIBLE, no good, very bad day.

The people behind the counter didn’t seem to know anything about the meat. We waited for like 10 minutes for the girl who helped us to find someone who could butcher the piece of meat we wanted.

Why was she behind the counter if she didn’t know how to butcher the meat!?!

AND the only grass-fed meat they had was from Uraguay! It sat in the counter in plastic wrap!!!!!

Nothing seemed to be local!!!!! Which was super disappointing since Ryan and I have been basically ONLY eating local foods (produce, fruit, fish, eggs, EVERYTHING!).

Plus they didn’t seem to have any in-home made sausages like our one in Boston.

AH!

SUPER DISAPPOINTING!

I used to not mind paying a little bit more to get meat from The Meat House instead of just getting the grass-fed, natural meat at Trader Joe’s. I liked supporting our local shop since they were knowledgable and had a great selection. They were welcoming and seemed to really have a passion for what they did!

The Meat House in Boston is AWESOME!

But The Meat House here…well they need to step up their game.

The good, the bad and the simply stupid

So I want to start out by saying…I’m not sure if this article/interview about Paleo belongs under the good or the simply stupid.

Am I happy that the Paleo diet is getting more positive mainstream attention? Yes.

But really? Paleoista? Bleh!

The Good

So I mentioned the other day that I had Buffalo Flank Steak from The Meat House. The Meat House gets its supply from Wild Idea Buffalo Co. AMAZING! Grass-fed, free roaming buffalo! It was delicious, tender, juicy and HEALTHY! Plus the animal was raised in a natural way that actually helps keep the Great Plains healthy and thriving!

Here is a great article courtesy of Man Biceper Heather. If you haven’t already, make sure to check it out! This guy is spot on!

This post by Fit and Feminist also made me smile. Have I mentioned before that I hate Barbie weights?

What exercise is she even doing!?!

The Bad

So while I agree that how you “fuel” is very important to your performance (and health for that matter), eating a stupid, processed “chew” isn’t any better than all the crap shown all over the ground. Sorry Gatorade.

The Simply Stupid

Wearing skinny jeans that are too tight can cause health problems. My question is: How can you possibly get those jeans that are “too tight” on? Sometimes I have a hard enough time getting my non-skinny jeans on over my quads and butt!

Ok…those jeans are a bit too tight…

National BLT Month!?!

So yesterday when I was cruising Facebook, a news feed from The Meat House came up about April being National BLT Month.

All I could think was, “YUM!” And then I thought about how I used to eat BLTs as a treat with my mom and sister when I was young. Delicious bacon, mayo, lettuce, tomato on toasted bread. I loved them!

But I can’t have a BLT now right? I mean I can’t eat bread…

WRONG!

I can make an equally delicious, if not more delicious, BLT WITHOUT the bread! So that food I loved as a kid, I can still eat!

(D)BLT – Duck, Bacon, Lettuce and Tomato

Awesome pic by Ryan!

Ingredients:
1/2 lbs Smoked Duck Breast from The Meat House
6 strips of Nitrite Free Bacon
4 leafs of lettuce from a head of iceberg lettuce
1/4 of an onion
4 slices of tomato
1 tbsp spicy brown mustard
1 tbsp Sir Kensington’s Ketchup from The Meat House
1 tbsp Olive oil
1 tbsp yellow mustard

Cook the bacon on medium heat in a skillet. Once cooked to your liking (I like mine crispy!), remove from skillet and cool.

While bacon is cooking, slice onions into thin half rings and slice up duck breast. Once bacon is done cooking, throw onions into the bacon grease to cook.

Remove onions and then cook the duck breast in the same skillet. Cook the duck until each side is nice and golden.

While the duck is cooking, cut a few slices of tomato and make the sauce.

To make the sauce, combine brown mustard, ketchup, olive oil and yellow mustard in a dish. Stir until combined.

Place cooked duck into lettuce bowls. I used two lettuce leaves for each plate, but more can be used. Then pile on sliced tomatoes, bacon and onions. On top add the ketchup/mustard sauce.

Can I just say, “DELICIOUS!?!”

Throughout the rest of this month, I will be posting more versions of the BLT that involve no bread whatsoever!

I Need Food!

So with the warm weather this week, Ryan and I did a ton of grilling. We made some more ribs and some kielbasa and burgers. I LOVE MEAT!

I also love ice cream and a couple of nights this week I did treat myself to a healthy version of that cold treat!

Below are some delicious dinner and dessert recipes to try out this spring and summer! The rib meal was especially great for a Friday night date and some March Madness!

Lamb Merguez Bunless Burgers and Kielbasa with a Bacon-Blue Cheese Ketchup

Ingredients:

1/2 Lamb Merguez from The Meat House
1 lbs 85% lean grass-fed ground beef courtesy of Trader Joe’s
1 Smoked Turkey Kielbasa from Trader Joe’s
3 strips of bacon
2 tbsp of full-fat blue cheese
2 tbsp Sir Kensington’s Ketchup (Latest find at The Meat House…all natural AND AMAZING!)
3 green onions

Bunless Burgers and Kielbasa:

Preheat grill. Combine Lamb Merguez and ground beef. Form into about 4 oz patties. Once patties are formed, place onto grill. Cook about 4 minutes on each side or until desired temperature (aka medium rare, medium) is reached.

Place kielbasa on grill when you flip the burgers. The kielbasa is already cooked so you really just need to heat it and get some nice grill marks on it!

Bacon-Blue Cheese Ketchup:

While the patties and kielbasa are on the grill, cook bacon in a pan. Once bacon is crispy, add in blue cheese, ketchup and chopped green onions. Stir until combined and then transfer to a bowl. This is a great topping for the burgers!

Of course no meal is complete without some veggies! We made a nice little romaine salad with a creamy mustard dressing to go along with the burgers.

P.S. LOVE the Sir Kensington’s ketchup that we found at The Meat House! Not only are the ingredients better BUT it just has such a great taste! Definitely a must try!

Cider Baby Back Ribs and a Southwest Salad

Ingredients for Ribs and Sauce:

Seasonings sprinkled on both sides – Smoked Paprika, Adobo Seasoning, Onion Salt, Cumin, Chipotle Chili Powder, Pepper
1 Newton’s Folly Cider from Trader Joe’s
1 slab of Baby Back Ribs from The Meat House
3 tbsp of  Sir Kensington’s Ketchup
1/2 can of Tomato Sauce
1 tbsp Spicy Brown Mustard
1/2 tbsp Molasses
2 tbsp Apple Cider Vinegar

Preheat oven to 350 degrees. Place ribs in a 9×13 inch baking dish. Rub slab of ribs with seasonings on both sides. Put meaty side up and fill dish with cider. Cover and put into oven for about 1 hour 30 minutes.

While ribs are baking make the sauce. In a pot over medium heat, combine tomato sauce, mustard, vinegar and molasses. Bring to a boil, stirring occasionally for about 5 minutes. Remove from heat and cool.

Preheat grill when ribs are almost ready. Remove ribs from oven and coat both sides with the Kensington ketchup. Place meaty side up on grill and cook until both sides have a nice char. Serve with some of the tomato bbq sauce!

Ingredients for Southwest Salad:

Grated Parmesan and Pecorino Romano cheese
Butter
1 head Romain lettuce
4 Jalapeno stuffed olives
2 oz Chorizo from The Meat House
1 tbsp Mitchell’s Chili con Queso from The Meat House (all natural ingredients!)
2 tsp heavy whipping cream
1/2 tbsp Salsa Verde
1/2 Tomatillo Roasted Yellow Chili Salsa from Trader Joe’s
1/2 avocado
1 tsp heavy whipping cream
1/2 tbsp Salsa Verde from Trader Joe’s
1 tsp cumin
Garlic to taste

First you must make the parmesan crisp bowls.

On a plate melt a little butter and grease the entire plate. Cover with a 1/4 thick layer of grated cheese. Heat in microwave for about 1 minute 45 seconds until the parmesan is bubbly and golden brown.

Carefully, remove crisp and place into a bowl covered with a paper towel. Press crisp to form to bowl shape. Cool and remove. I made two crisps this way.

Then in a bowl, combine chopped lettuce, chopped olives and diced chorizo.

To make the dressing, combine queso, 2 tsp cream, 1/2 tbsp salsa verde, and roasted yellow chili salsa in a dish. Once combined, toss with lettuce mixture.

I topped the salad with a simple guacamole. I mashed avocado, 1 tsp cream, salsa verde, cumin and garlic together until cream.

A closer look at the salad

We also indulged in a Spring Woodchuck cider. YUM!

For dessert we had my Berry Chocolate Freeze.

Chocolate Coconut Berry Freeze (picture to come..I forgot to take one before chowing down last night)

Ingredients:

2 cups Frozen berry medley (I like ones with cherries, blueberries, blackberries and raspberries)
4 tbsp coconut milk
2 tbsp heavy whipping cream
1/4 cup chopped dark chocolate

In a bowl, combine frozen berries and coconut milk. With a fork, mash together berries and coconut milk until only little chunks of fruit remain. I like to mash it till it is very blended. Then stir in cream and chocolate.

We serve it in mugs but bowls work too! 😉 A delicious dessert if you are an ice cream lover!

What are your favorite spring/summer meals?

For recipes, check out the Recipe Box!

P.S. I stole the title from one of The Cave Kids’ songs!

Spring is in the air!

What is it about sunshine and warm weather that just makes you feel so much better?

Studies will tell you it is probably the sunlight that enhances your mood. But whatever it is honestly warm weather and sun make me feel like a bear coming out of hibernation.

All winter, I just want to sit on my couch and be a lump, but suddenly the chill leaves the air and the sun is shining and I just want to be outside playing!

I enjoy being outside. I love walking, bike riding and paddle boarding! There are just so many great ways to exercise play outside!

If you need some inspiration, check out a video that Ryan and I made called “Primal on the Playground!” It will give you some great outdoor workout ideas!

There is also one “inactive” thing that I love about warm weather – the fact that you can BBQ!!! And last night, Ryan and I had our first BBQ of the summer. Below is the recipe for some delicious Baby Back Ribs and yes I do consider ribs to be a HEALTHY meal.

HEALTHY Baby Back Ribs 

Ribs from The Meat House! YUM!

Ingredients:

1 Slab baby back ribs from The Meat House
Seasonings (onion salt, Adobo, pepper, smoked paprika, chipotle chili powder, cumin)
1 can of beer
1/2 cup tomato sauce
2 tbsp spicy mustard
1 tbsp cream
2 tsp molasses

Ribs:

Preheat oven to 350 degrees. Place rack of ribs in a baking dish. Rub with seasonings to taste. Place ribs meaty side up and pour in 1 can of beer around ribs. Cover the ribs with foil. Cook for around 2 hours checking tenderness after the first hour.

After baking the ribs, we threw them on the grill for a few minutes to get a nice char on each side.

Sauce:

In a saucepan, heat tomato sauce with mustard, cream and molasses. Bring to a boil then let simmer until it thickens a bit. If you like savory sauce, leave out the molasses. Depending on what I’m craving, sometimes I even make the sauce more mustard-y.

We served the ribs with a salad with a creamy mustard dressing (homemade!) and a Parmesan crisp! YUM!

P.S. I’m starting a lifting team training class at my gym in Boston. If you are interested in learning to lift heavy (or up your max) without spending a ton of dough, email me at manbiceps@gmail.com!

P.P.S. If anyone ever says they can’t get in a killer workout in 20 minutes, give them my email. This will probably be a rant tomorrow.

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