Search the Community

Alright, these goals are a subset of a broader (and harder) set to get me fitter for squash. I haven't made any big jumps in that area for a long time. Goals this round Squat 4 x 140kg (308lb) (Current best is 2 x 140kg) Stationary bike: 35 minutes @ 180w average power (just started, currently 35:00 @ 154w) 10 Handstand pushups (currently ~5)I have to wait a few more days for an injury to heal before I can get into the squats again. The others I can start now.

Just made a paleo version of liver and onions (most recipes I found included covering the liver in flour). I just cooked the onions in some water for 10 minutes then put to the side. Then again cook the liver in a small amount of water in the pan. Just before the Liver is done (about 5-6 mins each side on medium heat) add the onions back in. Turn the heat off and add grass fed butter and stir in. Yes strict paleo will not want the butter I run off of the stuff so had to add it. Had carrots on the side and it was amazing. Satisfying dish and made enough to have for lunch again tomorrow. I got 6 medium slices of Liver for 19p (0.29 cents) from my supermarket reduced and froze it about 2 weeks ago. Very filling and very cheap! first time I have had liver and really enjoyed it. I understand as well that it is meant to be packed full of other nutrients and minerals etc..

Last week I wanted to make a frittata and since I'm never without an abundant supply of kale, I did some Googling and came up with this (the text in italics are my notes): Kale Frittata Prep time: 15 minsCook time: 20 minsTotal time: 35 minsServes: 4 Get this 8 large organic eggs 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided (I tried it with feta cheese too, it was good) ¼ teaspoon coarse kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped (a bunch seemed like a whole lot, I used about 6 hefty leaves) 2 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup) (I used sliced pancetta instead, would have opted for diced if available) 1 garlic clove, minced (I also sliced one small tomato and sprinkled it on top after adding the eggs in step 4) I imagine you can make this Paleo by cutting out the cheese. Do thisPreheat broiler. Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. (actually took more time, just check it every minute for brownness) Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature. (don't forget that the pan that just came out of the broiler is SUPER hot)This is great the next day too for breakfast or lunch. Enjoy! - Daniel