Yesterday I picked up some pictures from the store that I had printed for our Paleo Anniversary party on Friday. When my boys were looking through our pictures from 6 months to a year ago they were amazed! "Mom, you were so chubby!" "Oh my gosh look at dad." Smooth E was getting in the car he said, "So mom, when are you going back to Crossfit?" I think our anniversary has become a moment for all of us to take a look back at the past year. Appreciating where we've come from and seeing the future of a healthier family going forward. Which reminds me, school starts in 8 days. I've been thinking a lot about the boys and their meal choices during the school year. Both of them have lost weight through the summer and I really think it is because of food choices at home vs school. Please note that neither of my boys are overweight and both are healthy and active. We had a conversation at dinner last night that they with school starting they would start following Paleo at BREAKFAST and dinner. I can't think of a better way to send them to school.
Today after over a year of anticipation they both attended a Crossfit class for kids. They were so excited! They both did really well and finished their 8 min. AMRAP (as many rounds as possible). They are really looking forward to progress and I can't wait to see how much more stronger and confident they get!
Last nights dinner was a huge hit! All of my boys had seconds and thirds leaving no leftovers for lunch today! It was a fantastic meal and made me feel like a gourmet chef again! \
Today after over a year of anticipation they both attended a Crossfit class for kids. They were so excited! They both did really well and finished their 8 min. AMRAP (as many rounds as possible). They are really looking forward to progress and I can't wait to see how much more stronger and confident they get!
Last nights dinner was a huge hit! All of my boys had seconds and thirds leaving no leftovers for lunch today! It was a fantastic meal and made me feel like a gourmet chef again! \
Sundried Tomato-Spinach Pinwheel Steak
with Grilled Okra, Zucchini, and Bell Peppers
Sundried Tomato-Spinach Pinwheel Steak
Ingredients:
2 lb flank steak
1/2 cup sundried tomato pesto
1 (10oz) bag baby spinach
1 (7 oz) jar roasted red peppers, drained
2 Tbsp coconut oil, melted
1/2 tsp salt
1/2 tsp pepper
Instructions:
Soak 6 inch wooden skewers in water for 30 minutes. Preheat grill to medium-high heat. Pound flank steak to an even 1/2 inch thickness. Spread flank steak with pest. Layer spinach and peppers on flank steak; roll up tightly from widest side. Secure steak with 5 inch wooden picks at 1 inch intervals; brush steak with oil, and sprinkle with salt and pepper. Grill covered with grill lid, 12 to 15 minutes or to desired degree of doneness. Let rest 10 minutes; remove wooden picks and slice. (I used metal skewers that I had on hand.)
Grilled Okra, Zucchini, and Bell Peppers
Ingredients:
1 1/2 lb fresh okra
2 zucchini, sliced into 1/2 inch thick rounds
2 red bell peppers, sliced into 1 inch pieces
2 Tbsp coconut oil, melted
1/2 tsp salt, 1/2 tsp pepper
Instructions:
Soak wooden skewers in water 30 min. Preheat grill to medium-high heat. Combine okra, zucchini, pepper pieces, oil, salt and pepper in a bowl; toss. Thread okra, zucchini, and bell pepper alternately onto double skewers. Grill covered with grill lid, 3 minutes per side or until vegetables are tender. (I used metal skewers)
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