Hello, hello lovely people! Happy Friday! We’re almost through the work week! Hallelujah. I’ve been bombarded with more work and cannot wait for the weekend so I can do more of the stuff I love! Now that I have my nights free during the week I’ve been trying to do more of the stuff I love after work but sometimes there’s just not enough time in the day! Especially when you go to bed at 8:30PM because you get up at 4AM. Alas, that’s what the weekends are for! Does anyone have any fun plans? One of my friends has decided to move to Florida and she leaves in July. Some of my other girlfriends and I decided this weekend would be perfect for a going away party so that’s what we’ll be doing Saturday night. I’m so looking forward to catching up, eating good food and playing some games! Father’s Day is Sunday so I’ll definitely be spending some quality time with my Dad and Step dad at some point as well. It’s supposed to rain on Sunday as of now but I’m hoping we’ll get lucky and the entire weekend will be beautiful! I’d love to catch up on some yard work and other random outdoor tasks. If you’re having your dad over for a cook out or attending one, below are some killer recipes to make! They’ll be sure to wow your Dad and show him how much you care.
In other random news, I am SO excited my plants are starting to grow!! I’ve pretty notoriously not been good at keeping plants alive so I was a little nervous to start my own garden. However, once Z built me a raised bed, I knew I had to commit. We bought some seeds and planted them a few weeks ago. I fully intended on not seeing anything grow, especially after seeing some squirrels and chipmunks digging around but to my surprise there’s stuff growing! We planted some kale and zucchini in the raised bed and then an assortment of herbs in another part of the yard. The herbs are mostly wishful thinking but the kale and zucchini have started to sprout! Now I’m just hoping that the squirrels and chipmunks leave them alone! The herbs we planted include cilantro, chives, basil and oregano. I’ve been using cilantro and oregano like crazy so I REALLY hope these guys grow! I was hesitant to start from seeds and not plants but am hoping for the best. But heck, even if only the kale and zucchini grow, I’ll be happy! I’ve never grown anything myself before so I’m beyond excited. It’s so satisfying being able to eat food that you’ve grown. If this year goes well, I’ll have Z build me a bigger box and try to plant more.
Besides seeing my Dad and my friends going away party, you know I’ll be working out too! In my last post, I talked about redefining obstacles and working on your weaknesses. Another weakness of mine has been my aerobic capacity or in CrossFit terms, my engine. While it’s improved over the years, it’s still something that needs work. Lately I’ve been trying to incorporate this 2x a week. It’s pretty simple to work in and can be good as an active recovery day, depending on what is scheduled. I’ve been using the Aerobic Capacity program from Chris Hinshaw and I’m loving it! It usually involves running for a specific time or some running intervals. They can be substituted on the rower as well but I usually try to run as much as possible, especially in the summer! Below is what I worked on this morning. I’d consider it one of the “easier” intervals, compared to the multiple 600m, 300m, 400m, 200m intervals I have to run later this week. Other days have consisted of a light jog for 30 minutes. The best part is that the program and times are all given to you. There’s no guess work involved and the intervals are based off your mile time, 400m time and all the data you enter each week. It’s truly easy to use and has made me like running significantly more than I used to! Below is the workout. Give it a try and let us know how it goes!
Run 200m at an easy pace with 2:00 minute rest in between x3 then run 200m at a fast pace with 2:00 minutes rest x3 My easy pace was 0:51 seconds while my fast pace was 0:44 seconds.
Alright, now how about this breakfast scramble!? Some people feel weird about eating venison and that’s totally fine. This recipe can easily substitute in ground beef or your favorite ground breakfast sausage. I personally love knowing where this deer came from, how it was killed and that Z and I are able to use it. Having a freezer full of venison has been awesome and provides different flavors when I’m bored with ground beef, pork or chicken. This venison breakfast scramble is super similar to something I would consumer post workout. It has plenty of protein, some greens and plenty of carbohydrates to refuel my body after the hard workouts I put it through. I hope you enjoy this venison breakfast scramble as much as I did!
- 1/2 # ground venison breakfast sausage (or if using plain, add in 2 tsp of your favorite breakfast spice blend, we love primal palate!)
- 1# sweet potato, diced
- 1 tbsp butter/ghee
- ½ large onion, diced
- 1 tbsp bacon fat or fat of choice
- ½ cup dandelion greens, chopped
- 3 cups spinach
- 8 eggs whisked
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- cilantro, garnish
- Favorite hot sauce, garnish
- Pre-heat oven to 350F. Line a baking sheet with parchment paper.
- Toss sweet potatoes in butter/ghee with salt and pepper and spread out on baking sheet. Bake for 40-45 minutes, until potatoes have softened. (If short on time, you pop the sweet potato in the microwave and cook for 5-6 minutes until softened and dice after.)
- Heat large pan over medium heat and add in venison breakfast sausage. Break apart with spatula and cook until browned through, about 10 minutes. Once cooked, set aside in a different bowl.
- In the same pan, add bacon fat if pan is dry. Then add in onions and cook until translucent, about 5 minutes.
- Next, add in spinach and dandelion greens. Mix in with onions then cover for about 3-5 minutes until greens have softened.
- While the greens are cooking, whisk your eggs in a separate bowl and add in the spices.
- Once the greens are softened, add the eggs to the pan. As the eggs start to cook, use your spatula to scramble. You want the mixture to be a scramble, not a frittata.
- Once the eggs are cooked through, add the cooked venison breakfast sausage back to the pan and mix to incorporate.
- Serve over sweet potatoes and top with your favorite hot sauce and cilantro. Enjoy!
Find more tasty recipes here