Flounder Cubano with Tomato Marmalade

OMG, WHERE HAS THE TIME GONE?  I am so sorry I left you guys for so long.  Soooo much has been going on.  I was down the shore, in Chicago, and most recently getting en epidural in my back!  Hopefully I am back at Crossfit by next week.  The excitement of that prospect is killing me.  You know what else has been killing me,  the need to share this recipe with you.  This is a clean recipe,  but I don't want you to think you are missing anything here on flavor.  The flavor profile is amazing,  and you could even serve it at a dinner party and people would never know how health conscious you are.  If you really don't want people to know your dirty little health secret----serve it with a huge chunk of bread to sop up all the sauce.  

This recipe was made possible by my cousin Lisa Dick.  Her husband recently went fishing so we all got to hit the mother load on fresh flounder.  She freezer sealed it into packaging for a bunch of us girls in the family.  Nothing says love like freezer packaged---anything.  Any time someone takes the time to freezer pack something,  thank them generously.  If it's your significant other who freezer packs---marry them.  If you've already married them----then...you know.

Cubano Flounder with Tomato Marmalade

Serves:4

Prep: 40 minutes (roughly)

Cook: 40 minutes

Ingredients:
 2-2 1/2 pounds of Flounder, about 6-7 filets
3 ears of corn, shucked and cleaned
4 green peppers
1 large white onion
4 cloves of garlic
4 large tomatoes (preferably Jersey or Hot House)
1 tbsp chile powder
1 tbsp paprika
1/2 tbsp cumin
1 tbsp Italian seasoning (weird,I know)
1 1/2 tbsp parsley (dried or fresh,  I like the fresh for the flavor it adds at the end)
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
2 tsp olive oil, divided
Olive or Coconut Oil Spray

Directions:
1.  Spray a large grill pan with olive or coconut oil and allow to heat over medium high heat for 5-8 minutes until searing.
2.  Place cleaned corn on the grill pan and rotate occasionally, making sure the corn does not burn.   It should take about 5-8 minutes for you to make all of the sides golden brown.
3. While this is happening heat 1 tsp of olive oil over medium high heat in a deep pot that has a lid. 
4.  Remove the corn from the grill pan and set aside.  Remove grill pan from heat.
5.  Dice your tomatoes and place in your deep pot. Season with a pinch of salt and pepper and allow to cook down  with the lid on until a tomato looking marmalade has occurred, about 15 minutes.  Remove lid and cook for an additional 10 minutes, stirring frequently.
6.  While your vegetables are cooking,  cut the grilled corn kernels off of the ear of corn.  I've found the easiest way to do this (I learned from Rachel Ray) is to put a smaller bowl upside down inside of a big bowl.  Then,  place the ear of corn on top of the little bowl inside the big bowl and use your knife to cut the kernels down off the cob.  All of the kernels are then caught in the big bowl  :).
7.  Once the tomato marmalade has finished cooking, dice your onion, green pepper, and garlic.  Place another tsp of olive oil, the onion, green pepper, garlic, and corn into the pot with the tomatoes. Season with a tad more salt and pepper, cover with lid,  and allow the flavors to meld together, about 10 minutes or until vegetables are translucent.
8.  While your entire vegetable concoction is cooking down,   mix all of your spices from the ingredients list onto a large plate.
9.  Dry your fish thoroughly and dredge in the spice mixture.
10.  Okay, this may be where you think I'm nuts.  Take all of that fish,  and place it directly on top of your vegetables in the deep pot (try not to overlap fish).   Cover with the lid and DO NOT TOUCH IT AGAIN.
11.  To finish,  remove the lid after 10-15 minutes have passed.  Your fish should be white and flaky.

12.  Per person serve 1-2 fish filets on top of about 1 1/2 cups of the marmalade.  

Dinner, served.

Italian Turkey Burgers with Pesto

I like simple, clean, and whole foods.  I don't use ingredients I cannot pronounce and rarely take a long time to prep meals.  Although this is one of my more involved foods,  it's worth it.  It can be used as a prep meal, or to impress a dinner party.  I used it as a prepped meals,  which gave me 6 ready made meals.  I served mine bunless, or topless if I am being funny (I am always being funny).   I ate mine with a cup of roasted sweet potatoes with chopped chives on top.  Not that exciting, but easy.

Italian Turkey Burgers with Pesto

Prep: 20 minutes

Cook: 25 minutes

Serves: 6

Ingredients for Burgers:
1 pound ground turkey,  I prefer not Shop Rite brand
1 cup of Roasted red peppers
3 garlic cloves
1 tbsp Oregano
1 tbsp Parsley
1 tbsp Thyme
1 tbsp Italian seasoning
 1/2 tsp Salt
1/2 tsp Pepper
1 Egg
1/4 cup Panko Bread Crumbs 
6 ounces of Fresh Mozzerella
6 slices of Tomato (Hot House, Jersey)
1 Tbsp Olive Oil or Coconut Oil for cooking

Ingredients for the Pesto:
4 Garlic Cloves
2 cups of Fresh Spinach
1 cup of Fresh Basil
3 tbsp Olive Oil
1/2 cup Pine Nuts
1 tsp salt, and more to taste

Directions:
1. First,   preheat your cast iron skillet over medium heat for about 10 minutes, or until water scatters on it.
2.  As the  skillet is heating, put your turkey in a large bowl you can mix with your hands.
3.  To the turkey add all of the spices, 1 egg, and panko bread crumbs.  Do not mix yet.
4.  In a food processor put 1 cup of roasted red peppers and 3 garlic cloves.  Process on medium high until the mixture is soupy,  but kind of still chunky.  Pour in the bowl with the turkey.
 5.  Mix the turkey mixture with your hands and form 6 4 ounce patties.
6.   Put 1 tbsp of oil of choice in the skillet and immediately put in the patties, to reduce smoking of the oil.
7.  Preheat the oven to 300.
8.  Allow to brown on each side,  about 7 minutes.  You want your burger to have a nice crispy crust.
9.  Once the burgers are browned on each side place into the 300 degree oven to finish cooking,  about 8-10 minutes.
10.  While the burgers are in the oven,  start on your pesto.
11.  Pesto is super easy--- put all of the ingredients in the food processor, except the oil.
12.  Process all of the foods while slowly adding the oil.  

13.  Process until your mixture is thick,  but scoopable.  Add oil to loosen,  and salt to taste.
14.  Once the burgers are cooked through,  switch the oven to broil and move the rack up close to the heat. 
15.  Add one tomato slice and one ounce of cheese to each burger.  Broil for 3-5 minutes until cheese is melted.
16.  Top each with a tbsp of pesto and serve :)

 

 

Greek Chicken and Golden Greek Quinoa

There is a short list of things I love in this world.
1.  Animals
2. Craft Beer
3. Garlic

If I had to expand the list Talia, Meghan, Santino, Brutus, Chris, Mom, Dad and Peachie O's would be on the list too.   Sorry guys,  but if I am keeping it real Peachie O's would be at the top of the list.  I can't buy them though, I'll eat an entire 2lb bag and throw it up.  No because I eat and throw my food up, but because I think eating 2lbs of sugarie peachie o's causes your body to convulse and purge.

 But none the less,  I love Garlic (that's how I started this blog right?)  All kinds of Garlic--roasted, marinated, whole, etc.  I have become obsessed with this quinoa.    I have to say I stole part of this recipe from Lisa Curl,  when she took the quinoa I made and transformed it with garlic chunks.  My whole life I've been mincing garlic.  This recipe allows you to cut garlic in half and just throw it in.  You can make any kind of quinoa variation of this,  as long as you start with butter and garlic.  This specific golden quinoa is Greek, to pair well with this chicken.

At work Tuesday night I was discussing with some people that instead of making a salad on my own I'd be willing to pay 15 dollars for someone else to make it.  I hate getting all the ingredients together and chopping.  It's not for me.  Pat's Pizzeria makes a mean Pat's Cup Salad and every diner this side of the Mason Dixon line makes a fabulous Greek Salad.  This meal is inspired by he classic diner Greek Salad.

Greek Chicken and Golden Greek Quinoa

Prep: 20 minutes, 3 hour marinating

Cook: 20 minutes

Serves: 4

Ingredients for the Chicken:

1 lb chicken breast, cut into chunks

1/2 tbsp Oregano

1/2 tbsp Thyme

1/2 tbsp Parsley

1/2 tbsp Garlic Powder

1/2 tbsp Onion Powder

Pinch of salt

2 tsp oil, divided

Ingredients for the Quinoa

1 cup quinoa

2 cups water

6 garlic cloves,  peeled and cut in half with the ends removed

2 tbsp butter pads, divided

1/4 cup, or about 8 pitted Kalamata olives cut in half
Spray Olive Oil or Coconut Oil

Feta cheese for serving

Lemon for Garnish

Directions:

1.  First clean and cut your chicken into chunks.

2. Place into a ziplock bag.  Place all herb ingredients into the bag with the chicken and add 1 tsp of olive oil.  

3. Seal the bag and shake well mixing the chicken around.

4. Place the bag into the fridge and marinate for 3 hours or over night.

5.  About a half hour before you plan to serve the chicken cook the Quinoa according to the package directions.

6.  Once the quinoa is done, move into a a separate bowl.

5.  Using the same pot you cooked the quinoa in turn the heat to medium high and melt 1 tbsp of butter.

6.  Throw in the garlic and stir frequently, to keep it from burning.

7.  Throw in the Kalamata olives and continue to mix.

8. Once the garlic and olives have mixed well together and softened, about 3-4 minutes, put the quinoa back into the pot.   

9.  Melt the remaining butter into the quinoa and Greek mixture, allowing the quinoa to get golden brown as it continues to cook.  Remember to keep stirring so that it does not burn, but turns a golden brown color.  This could take about 10 minutes.  Time intensive, but well worth it!  When done,  remove from heat and put  a lid on the quinoa to keep it warm.  This quinoa is best served warm, not hot as hell.

10.  For the chicken,  spray olive oil or coconut oil in a cast iron skillet and heat over medium high heat.

11.  Allow the pan to heat for about 5-7 minutes until searing hot.

12.  Throw the chicken in, and do not move it.  Allow it to get brown each side,  about 5-7 minutes.  The less you move it the more it will have that seared crunchy seared crust that we love about diner chicken.  Add the remaining tsp of olive if needed,  to loosen the chicken up.
13. Serve four ounces of chicken, with 1/2 cup of quinoa.  Garnish quinoa with lemon and sprinkle with feta cheese.

Cajun Cod, literally the worlds easiest fish dish

This is by far the easiest recipe you will ever get me to post.   It's so simple,  I feel like my best friend Holly could make it.  The again,  you should see what she does to potatoes when she tries to roast them.  This is my go to "I don't friggan feel like it meal".  Super quick and easy, and requires little effort or give a damn. 

Cod fluctuates when it goes on sale in super markets.  If it's $8.99 a pound at Shop Rite,  then it's $5.99 at ACME.   Then, it will flop.  The next week it will be $5.99 at Shop Rite and $8.99 or so at ACME.  Get it when it's on sale.  Cod is a rather bland fish, so you need to jazzzzzzieeee it up.   Don't hold back with spices for cod,  go all festival food on it.  You know,  get jazzzzzyyyyy with it.

When I was a kid, my dad rarely served fish.  We sometimes had nights where he'd get fried shrimp from the local fish monger (what's that even mean?) and we'd chow down on those bad boys.  When he did make fish, it was cod or flounder.  And it was made almost exactly like this.

Cajun Cod

Prep Time:  5 minutes

Cook Time:  12-15 minutes

ingServes: 2

Ingredients:

1 pound Cod, or other light white fish

1 whole lemon, jucied

1 1/2 tbsp Cajun Seasoning (I prefer McCormick or Mrs. Dash)

1 tsp Paprika

1 1/2 tbsp butter, divided

Salt and pepper for seasoning

Directions:

1.  Turn your oven onto broil, on high.

2. Line a baking sheet with tinfoil, for easy clean up.

3. Completely dry your cod with paper towels.

4. Juice one whole lemon over the cod once it's on the baking sheet.

5.  Mix paprika, cajun seasoning, and salt and pepper pinches in a bowl.

6.  Season entire fish.

7.  Cut butter into chunks and spread out on top of fish at various locations.

8.  Broil for 12-15 minutes.  Garnish with lemon and serve :)

 

An Interview with a Crossfitter

     An Interview with a Crossfitter: 

 Meet Justin Vee

    Aside from posting recipes, and antidotes about Zombies I'd like to start interviewing people who inspire me.  I'd like to start with the person who is has been one of the most influential people in my Crossfit career.  Meet,  Justin Vee. 

Born:  May 31, 1989
Hometown: Swedesboro,  NJ
Employment:  Godwin Pumps, Crossfit Solstice (Crossfit Solstice Website)
Most Resembles:  Rich Froning

     The reason I chose to start with Justin is because no matter what, he is nothing but enthusiastic toward his fellow Crossfitters.  We could do a serious burner of a workout that would make the devil run back to hell,  and while everyone is assed out on the mats Justin is walking around panting giving everyone fist pounds and telling them good job.  He is the go to person when looking to have a movement broken down, because he simply does not get frustrated.  When I was trying to figure out double unders, he stood there with me for 2 hours.  When I felt like screaming F this, he'd tell me to take a break and start over.  He never gets frustrated or gives up-- which is admirable since I give up on myself daily .  He just breathes and teaches.  I learned double unders and squat cleans from him (which happen to be my new addiction).

    Now before we get too far into this,  he's taken ladies.  His girlfriends name is Julie and she is an absolute doll.  So put your fangs away....

I'd like to introduce, Justin Vee, in his own words.

Q: How long have you been involved in CrossFit?  


Justin: 6/27/2011 was my first wod, which oddly enough was 3 years ago today! {responses written on date}


Q: What made you join CrossFit?

 
Justin:  I was a typical bodybuilding gym rat back in the day. I had just got hired at my new job at Godwin Pumps where I met my coworker Ron Orbin. Both being into fitness, Ron would tell me about CrossFit and I would occasionally get to see him do some “wods” in our local gym. They looked brutal, but I was up for the challenge.  A few weeks later I had my first wod in his buddy’s garage near where I lived (Adams Griscom's house-- Co-owner Crossfit Solstice) and I was hooked ever since.


Q: What made you want to become a Certified CrossFit Coach?


Justin: I honestly had no intentions on becoming a coach, Adam and Ron were full force with starting Solstice (Solstice Website)  and they needed another coach to fill in the time gaps  for a full schedule. I was very nervous and wanted to coach as little as possible. A lot has changed since then; today I can honestly say coaching is what I am most passionate about even over training. My certification was one of the best things to ever happen to me.


Q: What makes you continue to CrossFit?

 
Justin: The pursuit of excellence, I just want to be better all the time. Whether it’s running, lifting, conditioning or coaching. When I get done doing something I always think about how I could have done it better. I am my own worst critic and that keeps me working.


Q: What gains or changes have you seen in yourself since beginning CrossFit?

 
Justin: The physical gains are a given, I am the strongest I have ever been and my conditioning has increased dramatically, though I have a LOT of work to do, I look forward to the journey. Looking past the physical stuff, CrossFit has had the biggest effect on my work ethic. I have done things I never thought I could do, I am a firm believer that you can achieve damn near anything if you work hard enough.




In the article “Crossfit: The Good, The Bad, and The Ugly” author Mark Rippetoe  states “CrossFit is a random exposure to a variety of different movements at different intensities, most of which are done for time, i.e. as many reps as possible in a stipulated time period or a stipulated number of reps done as fast as possible.  As such, it is Exercise, not Training, since it is random, and Training requires that we plan what we are going to do to get ready for a specific task.” (Source: http://www.t-nation.com/training/crossfit-the-good-bad-and-the-ugly)


Q: How would you respond to this? Do you feel the members at your gym are

trained and given a purpose for a workout before completing one?

 
Justin: The programing at CrossFit Solstice is designed to improve the 10 general physical skills (Cardiovascular/respiratory endurance, Stamina, Strength, Flexibility, Power, Speed, Coordination, Agility, Balance and Accuracy). Having said that, programing can be fine-tuned for those who have specific goals, so someone looking to improve their 5k time could benefit from different programing then someone looking to prepare for a strongman competition, and we are here to help them achieve their goal, that’s what it’s all about. So whether you are looking to just get in shape or you are specifically training for an event,  CrossFit Solstice can help.


In this same article Rippetoe cites “Any organization which grows this fast will have problems. Among the more serious problems that CrossFit has are the injuries. Shoulders, Achilles tendons, rhabdomyolysis, and all the other things that are the potential result of overtraining an athlete who cannot continue to adapt to randomly applied and sometimes very intense physical stress. These are potentially life-altering exposures to needless trauma that can be prevented by  not doing stupid shit to people who don't know any better than to do what they're told.” ((Source: http://www.t-nation.com/training/crossfit-the-good-bad-and-the-ugly)

Q: What would you say CrossFit Solstice does with its members to avoid these

injuries from happening?

 
Justin: It comes down to the coaches. The coach needs to be able to find the fault in not only the movements but they need to be able to measure the 10 physical skills of an athlete before presenting them with a task. The first coaches of Solstice spent a lot of time in the CrossFit world before opening Solstice, pulling as much information from other resources as possible. We have learned a lot and continue to learn every day. Today we are fortunate to have our own members who became so in love with  CrossFit that went and got there CFL1 {certification} and are now parts of our coaching staff. Each new coach spends a few weeks shadowing classes where we break down the fundamentals of coaching and scaling for our members. I believe this is the best way to keep these injuries from happening, having knowledgeable and passionate coaches.


In the article: “Crossfit: Too much of a Good Thing is Definitely Bad” the author Ken Reed says”There's that infamous CrossFit group peer pressure. It's almost a cult-like phenomenon, and I think a lot of members don't want to rock the boat by saying anything against the program for fear of looking weak. Others have simply swallowed so much grape Kool-Aid that they can no longer think objectively, in my opinion. (Source: http://www.huffingtonpost.com/ken-reed/crossfit_b_4666040.html )

Q: What would you say to the critics claiming CrossFit is a “Cult”?

 
Justin: It is like a cult, and if you don’t like cults then it’s probably not for you.


Q: A lot of people who support CrossFit speak about the community which comes along with being a member of a CrossFit Gym—what does community look like in your gym?
 

Justin: It’s so great to follow up with someone after they try a free class or there first onramp session and hear them say “the people are awesome “.They truly love this stuff and they cannot wait to share it with someone else. It’s incredible to watch people meet for the first time, do a few wods together then a few weeks later they are damn near best friends. I have witnessed so many relationships build at Solstice, I am just so happy to be a part of it.


Q: What would you say to someone who was interested in trying CrossFit for the first time:


Justin: Christmas Abbot said once “just give it a try and if it doesn't work out then I am a firm believer that you try it again just in-case.” I like that.


Q: Can anyone join CrossFit?

 
Justin: Yes absolutely, BUT it’s not what everyone is looking for and that’s OKAY. CrossFit is for anyone, but not for everyone.

Stay Tuned for my next interview:  Talia Giordano,  Crossfit Novem (Philadelphia, PA)

In Preparation for the Zombie Apocalypse

 I should put a disclaimer with this post: 

DISCLAIMER:  I am going to curse in this blog. Probably more than usual.  Expect to see things like "shit"  "sure as shit" "friggin",  and don't be surprised if it goes deeper than that.  If cursing offends you (it doesn't offend me) than perhaps you should read a more wholesome blog post.  I think there are at least 3 of my blog posts without curse words.  Those were probably off days for me.

    While thinking of the potential Zombie Apocalypse I think I need to own my imperfections:  I can't run.   Let me clarify that:  I can't run fast.  I in fact, can't run fast for shit.  I have never raced a person in a wheelchair,  but just to be clear IF I DID they would probably wheel right past me.  I run an 11 minute mile.  THERE I SAID IT.   That feels good,  like confessing to wooden Jesus.  I have run a 10:30 second mile before,  which was probably a day my legs didn't say a word to my brain to stop running.  Usually,  my brain says to my legs "What are you doing slow ass?  Quit running.  You'd do good to take a little walk for awhile slowpoke".

    If you have not seen World War Z,  I suggest you watch it.  It's available on Netflix.  If you don't have Netflix,  get it cheapskate.  Not that I have any room to talk.  I got Talia's password and login and have been piggy backing off of hers for over a year.  A broke girls gotta do,  what a broke girls gotta do.  So,  if you have seen it---THOSE ZOMBIES ARE FRIGGIN FAST.  Like, super fast. Probably a 5 minute undead mile.   If the Zombie Apocalypse involves those Zombies,  I'm toast.   I'd have to learn how to outsmart them like Brad Pitt does.   I'd have to use my whit, charm,  good sense of humor, and good looks to be the last woman standing.   Even with that,  I'd be clipped off within  the first 8 minutes of the Zombie Apocalypse.   8 minutes is a very generous estimation on my behalf---more like 4 minutes.  I'd be the person who saw the first Zombie,  and the first person to get eaten.  My family and friends would see me walking around Gibbstown as a hungry Zombie before they even knew the Apocalypse was happening.  They'd just yell out the window "Go home Elyse, your drunk."

    In my twisted skull while comparing Zombies,  I'd like to think I could survive if the Zombies were like the ones from the Walking Dead.  Hence the name,  those Zombies walk.  I can walk like a friggin champ.  I could walk for days.  In fact,  I walked for 3 days in the Susan G Komen Walk for a Cure when my Godmother was diagnosed with Breast Cancer.  Her idea,  obviously not mine.  I walked my little heart out for a cure.  Probably the hardest,  and best decision I ever made.  If anything,  it was for her and people who couldn't walk because they lost the battle.  So,  I walked in and outside of Philadelphia for 3 days.  If I were facing those Zombies I'd at least make it from Gibbstown to somewhere in California before I got eaten.  I can walk,  and I am street smart. I grew up on some pretty residential streets,  but don't let that fool you.   I could survive if I had to without a hair dryer and make up.  That actually sounds like a dream come true--- not having to do my hair or put on make up for anyone because everyone looks booty (recently someone said to me,  "you should do your hair more often."  Um...it's always done..........)

    Now,  if it were a Bear Apocalypse I'd be the last woman standing for sure.  While at the pool down the shore one day I stole a magazine from DD to read.  It happened to be an AARP magazine.   One of the articles outlined ways to survive the unthinkable.  One particular portion of this article outlined what you should do if faced with a bear.  The first words read "Don't run".  Don't run?!?!? Check.  I can do that.  I think for someone who is a good runner the first inclination they would have would be to run.  Mine would be the opposite.   They say there are two stages in fear:  Fight or Flight.  I say there are three.  Fight, Flight, or Do Jack Shit.  I can do jack shit.   A runner would naturally turn on their heels and sprint in the opposite direction of the bear,  and they'd be eaten.  500 pound bears are actually extremely fast.  Bears are noted to be able to run 15 meters a second,  which is faster than any human.  So,  they'd be eaten,  and I'd do jack shit and let it sniff me.  It would undoubtedly smell  that I am not fast and have not yet lifted 500 pounds (but one day I hope to!!),  and that I am of no threat to them.  I feel like Bears can sympathize with slow humans,  and would take pity on me.  It would probably walk right past me,  then start running when it saw someone sprinting away.  And,  following the theme here,  they'd be eaten.

     It's no secret I love cheesy scary movies.  My friend Christie once told me "No wonder you can't sleep!".  It's true.  I love scary movies.  All scary movies---Jeepers Creepers, Jeepers Creepers 2,   A Haunting in Connecticut, Carrie, A Haunting in Connecticut 2, The Haunting of Emily Whatsherface, ect ect ect  .  When I watch the cheesiest of cheesy ones I always yell at the tv  while the pretty girl stops running from the killer in the woods, leans against a tree to catch her breathe "WHAT ARE YOU DOING DUMBASS, RUN!!!"  Um...If I were cast for this movie,  I'd be that girl.  Panting on the side of the tree giving the killer every inclination of where I am.   They probably wouldn't even have to look long.  My movie would be run for 5 minutes,  keel over in pain not even hidden and die on the 6th minute.  If I could however pick up and throw the killer in some way,  I may have a fighting chance.  Especially if they weighed approximately 275 pounds,  slipped for some reason,  and I could dead-lift and throw them.

     Why am I telling you all of this?  Because I've learned that you need to own your weaknesses.  Everyone knows I'm strong.  Duh.  Everyone also knows I'm slow. Duh.  I just never was willing to admit how slow I actually am.  Ashamed?  Embarrassed? Uncomfortable?  Yeah, yeah, and yeah.  It just clicked for me.  Every time we run at Crossfit Solstice I already know in my head it's going to be a struggle for me.  I already know I come in last.  That's how the story goes: Elyse takes the longest.

    During the downhill part of the trail other people are already on my opposite side coming uphill.  Almost every single person who passes me while I trudge along says "Good job, Elyse"  "Keep going"  "Your almost there girl".   They are actually cheering me on!  Not because I'm slow,  but because at least I'm doing it.  At least I'm trying (I just shed a tear while writing that last part about my gym).  I don't know why this is making me emotional.  I feel like a hormonal teenage girl.    I think I'm emotional because that's what I love about Crossfit Solstice.  It's what people don't understand about Crossfit.  Some people say cult,  it's more like a family.  We support each other,  we give each other tips,  and we sure as shit encourage the underdog.  When it comes to running,  I am the underdog.  I am the 11 minute underdog.

I once heard that once you own your weaknesses no one can use them against you.  Except the Zombies.  They could use it against you.  I adlibbed that part of the quote.

Spicy Garlic Shrimp "Fried" Rice

It would be hard for me to look back on my childhood and name one dish that didn't have garlic in it.  Everything had garlic. Every meal also had a refined carbohydrate--like ditalitini, bowties,  Rice-a-Roni (the new jersey treat), etc.     It was amazing.  Except my dad really loved making hot dogs and beans,  and I think he began experimenting and adding garlic and red wine.  No.  Not good.  Stay in your lane dad.

My dad is an amazing cook.  I get my passion for cooking from him.  My mom can bake well.  My sister inherited that from her. I do not bake.  I hate baking.  I despise baking.  Too many ingredients, directions, and measuring.  I cannot physically measure correctly.  When I give you measurements on here I give my best estimate (unless it's oil, I always measure that because it has a lot of calories).

 One time I made cookie bars,  and they were so hard I had to let them soak in water for two days in the sink just to get them out of my favorite glass friggan pan.  I still have that pan.  I use it to cook whole chickens.  Not cookie bars.  Not cakes.  Not cookies.  Not anything with jimmies.  I will leave the baking up to you my friends.  I am however,  really good at those no bake recipes.  Like--snickers pie,  which has snickers,  chocolate pudding, and cool whip.  I can make that like one non baking fool. 

 If you are not a garlic lover then: 1.  I'm sorry,  your wrong. 2. Just omit it and have Spicy Shrimp Fried Rice.   If you don't like it spicy,  then don't even read this recipe and order Plain Fried Rice from your local Chinese Cookery.  And order some wonton soup.  And drop it off at my house. NOW

I am so about the " " these days.  When I say "Fried" Rice,  I mean..it ain't fried.  It's just brown rice.  The rest is fried,  I guess.  I cannot get down with frying in heavy oil.

Spicy Garlic Shrimp "Fried" Rice
 Prep Time: 25 minutes

Cook Time: 25 minutes

Serves: 4 (1/2 cup rice,   3 ounce shrimp,  1 cup of vegetables) servings

Content Breakdown By Serving:

Calories: 394

Fat 9.5

Carbs: 22 (I omitted the carbs from the vegetables,  since they are not dense vegetables)

Protein: 26

Ingredients:
2 cups brown rice
1 1/2 pounds of shrimp, cleaned and tails removed
1 bag frozen vegetables of choice (I used birds eye red peppers, diced carrots, onions, asapragus and carrots)
Note: If your a show off with unlimited time,  use all fresh vegetables
3 large Green Squash
8 cloves of garlic
1/2 white onion
1/3 cup soy sauce
2 tbsp sesame oil, divided
2 tbsp rice wine vinegar
1 tsp olive oil or coconut oil
1/2 tsp red pepper flakes
1 tbsp fresh or ground ginger (your preference)
Salt and pepper for seasoning
Green onions for serving


Directions:
1.  Cook the rice according to the package directions.
2. While the rice is cooking,  heat 1 tsp of olive oil over medium high heat in a deep skillet.
3.  Cut the green squash into 1/2 inch thick slices and begin sauteing.  Season with salt and pepper.

4.  Dice the onion and all of the garlic and set aside.
5.  Flip the green squash occasionally,  cooking until slightly softened,  7-10 minutes.
6.  Add the onions and continue to saute until translucent. 
7.  If you bought steam fresh vegetables,  steam them half of the time the bag recommends in the microwave.  Then open bag and pour into skillet with all other vegetables.  Season with salt and pepper and red pepper flakes.
8.  Allow to cook until all of the water is removed.  Once the water is cooked out,  add garlic and cook for 2-3 more minutes--making sure the garlic doesn't burn.

9.   While garlic is cooking in a bowl mix soy sauce,  1 tbsp sesame oil,  2 tbsp rice wine vinegar,  and ginger.  Mix well with a whisk.
10.  Pour half of the mixture over the vegetables and remove the vegetables from pan, setting aside.
11.  Add shrimp to the same pan you used for the vegetables with remaining sesame oil.
12.  Once the sesame oil has cooked out,  add the remaining sauce mixture.  Cook 2-3 minutes until shrimp appears pink and cooked through.

13.  Plate with 1/2 cup brown rice,  1 cup vegetables,  and 3-4 ounce of shrimp.  Garnish with green onions.