Yesterday was day 2 of fitness testing at my not-a-CrossFit class. I’ve got a quick update with the class but even better I’ve also included the recipes for the lunch I came home and made a few hours after class. So, here we go!
It was day 2 of the not-a-CrossFit class at CrossFit Roselle and our second day of fitness testing. We did a quick little warm up and then jumped right in with the dumbbells and overhead press. The weights were set up in a circle of increasing weight, increasing each time by 5 pounds. We walked around the circle until we got to the heaviest weight for each of us. Unfortunately I can’t remember all the little details for the number of reps and the weight I stopped on. Then we moved on to chin ups, which no one could complete. (I’m almost able to complete one but just not there yet.)
Jason was ready for that so he pulled us over to the rings and we all recorded how many ring rows we could do, I completed 10. Then we moved to push ups. I completed 25, leading our little group of 4 with that score. :) Having completed a warrior workout or two a day religiously for the last four months I wasn’t sure if that was good, but I was happy with it. Then with a half hour of class left we took it to the rowing machine…for a 5000 meter row! I completed that in 26:10, thankfully there was some good hard rock music blasting throughout the building to help me get through that long distance. We won’t be doing that again until the end of the class, when we test our scores again.
On to the food!
I’ve been creating so many Paleo/Primal recipes that I’ve neglected my Primal Pinterest board and the cookbooks I’ve gotten and have yet to use. Now that Pigskin Paleo is available on Amazon I’m taking a little break to try out some recipes I’ve had my eye on.
One of my favorite magazines that I still get a subscription to is Everyday Food, from the kitchen of Martha Stewart Living. It may not be Paleo/Primal friendly but I’ve always loved the straight to the point way they present the recipes, the size of the magazine and also that every recipe has a beautiful image attached. This magazine was one of my inspirations for the layout of Pigskin Paleo.
I started by making Sofrito. Used the sofrito to make a seafood soup. Then I turned to Paleo Comfort Foods, a Paleo cookbook I picked up this summer that I had yet to even crack the spine of. They have a recipe for a basic bread loaf, so I tried that out and paired it with our soup to complete the meal.
- 2-3 cups Sofrito
- 1/2 cup red wine
- 1/2 cup water
- 1 lb mixed seafood (baby shrimp, calamari rings, bay scallops, etc)
- 2 tablespoons grassfed butter, optional
- sea salt and coarse ground black pepper, to taste
Directions Serves 2
- In a large pot over medium heat, stir together Sofrito, wine and water and bring to a boil.
- Stir in mixed seafood and cook until shrimp are opaque throughout, around 6-8 minutes, stirring once.
- Remove from heat and stir in butter until melted.
- Season with salt and pepper and serve with Paleo bread.
- Enjoy! :)