A letter to Violet

Happy 3rd Birthday Violet!!


It's been far too long since my last blog post. Actually it's been about three years. You see, before you came - I actually had more time to dedicate to things such as blogging. It was great - really I just talked about my journey being pregnant and navigating through my new life. I've thought about writing a thousand plus times but alas such is life. Now - where was I?? Oh yea - it's your birthday! 

I wanted to write you a letter for your birthday. I think I can make this a regular occurrence. It does only happen once a year so I can commit to that 😊 

These three past years have flown by. My life seems almost unrecognizable in comparison to before you were here. I keep my hair blonde because I have no desire to know if I have or how much grey hair I possibly have. I wouldn't change it for the world. You've managed to give me so much more then I could have ever imagined. One can't fully understand what I mean until they become a Mommy. While things haven't always been easy to say the least (I'll spare you all the details, this would become a novel), we've managed to make the most of every moment of our time together thus far. 

You're not an easy kid by any means. I mean I never imagined someone  so little or young could push me to my limits of being pissed off. Some may think that sounds negative - it is in certain ways. I won't lie to you and I've said that to you since you were born. You're not easy because you're strong. You're not easy because you're independent. You're not easy because you're smart with your own thoughts and have your own desires. You're pretty much me tenfold and I'm not easy to deal with at times. You know, not many three year toddlers can say that about themselves. I could also be a bit biased when I talk about you, I am your Mother after all. While you may not be easy - I wouldn't change it for the world. I mean yes would I prefer you to wear what I ask of you in the mornings or simply get up, ready and out of the house - YES!!! But, as I said, I wouldn't change it for the world. 

You're sweet to the ones you love. You love with all your little being. You are you and I admire that. You light up a room with your smile, with your laugh, with your silliness, and with your beauty. You look fear in the eye and say FUCK you - I'm going to try this. You dance without a care in the world when music comes on. Maybe it's your carefree spirit I admire the most. Maybe it's your untouched soul by the outside world of hate, racism, and negativity that resonates innocence. You respect your elders and others say you're a good kid. I must be doing something right.

You have this innate ability to have me question everything I do. Am I working hard enough? Am I doing my best? Have I given you all that I have? Have I given you too much? Before you - I was a selfish asshole when it came to whatever I wanted to do. Trust me this shit hasn't been easy to give up. My time with friends socializing, my gym life...my shopping sprees on myself, the list could go on. You've taught me selfless love in a way I never thought possible. This is probably quite the very reason why I was actually able to marry someone - I'll thank you for that one when you get older. 

You've given me so many firsts. It's amazing what joy I get out of watching you grow and your first experiences. To see life through your eyes is my favorite thing about having you. Experiencing your first words and learning how to say new ones. Your first steps. Your first time running. Your first time falling. Your first time getting a doll you just love with all your heart. Your first best friend. Your first bus ride. Your first train ride. Your first time in an airplane. Your first trip to Maui and how you thought we'd see Moana and Maui. There are so many firsts I've re-experienced through you as an adult. You forget these when you grow up and how they felt.  

I have no real life advise to give you at the moment - you're three. I will keep living vicariously through you. You keep being exactly who you are - don't change. Give your Mommy a break once in a while and listen the first time I ask you to do something. Cut your Daddy some slack too - he loves you more then anything. 

I can't wait to experience more firsts with you. Just as I am your world and you make me feel as if I am the center of all your being, you too, are mine. I will strive to be the best Mommy I can be to you always.

Love,

Mommy 

Paleo Fried Chicken

Paleo Fried Chicken!


2lbs of boneless chicken thighs (with or without skin is up to you, I used skinless)
1 cup of almond flour
¼ cup of coconut flakes
¼ cup fresh grated parmesan cheese (optional if dairy doesn’t bother you)
3-4 tbsp of coconut oil
Salt, pepper, cayenne, garlic powder, Italian seasoning, (this is all to your taste, I personally like a spicy kick so I add more cayenne and I like savory but 1tsp of salt is probably good)

Wash chicken leaving a little wet so it breading can stick to it, in large bowl or plastic bag mix almond flour, coconut flakes, parmesan and seasonings well; In a large frying pan heat coconut oil to medium high just until it barely starts to smoke. While you’re heating your pan take each piece of chicken and coat with breading generously all over. (This is where a bag would come in handy so all you’d have to do is shake it up). Once pan is ready add chicken and cook for approximately 2-4 minutes at medium to medium high heat (this depends on how your stove cooks and what kind of pan you are using, most importantly you want to fry the breading onto the chicken but you don’t want to burn it!) after you’ve fried the chicken on both sides turn heat to medium low – low and cover with foil leaving just a little space open to allow the chicken to breathe. Cook for 7-10 minutes turn chicken over and allow it to cook for an additional 5-10 minutes. Slow cooking the chicken this way allows it to stay moist and not get dried out. To ensure the chicken is cooked thoroughly cut into the largest or thickest piece and make sure it’s not pink or seems rubbery! After its done let it stand without the foil for about 5 minutes and it’s ready to eat!

Day 2 Nutrition Challenge

Breakfast: Protein shake with 1 serving protein powder, 1 serving amazing greens, 2 egg whites

Snack: 2 small peppers 1 lettuce leaf and 5 small pieces of salami (1 serving) (made a small lettuce wrap)

Snack: 1 hard boiled egg.

Lunch: Homemade chicken salad: Recipe = 2 cans of chicken in broth no additives, 3/4's can of sliced olives. 4 celery stalks, 1/3 red pepper, 7 mushrooms, 4 green onion stalks, 1/2 - 3/4 cup of mayo, 1 tbsp of mustard, salt, pepper, cayenne pepper.  This lasts me approx 4 days. I make 3 decent sized lettuce wraps for lunch.

Snack: 3 peppers 3 2in pieces of celery with 1.5 tbsp of sunflower seed butter, 1 serving of salami and 1 hard boiled egg (I ate this snack between 5pm - 8pm)

Dinner: Gyu-Kaku Japanese BBQ
Salad, steamed broccoli...spicy pork, and some other beef cuts. Some of the meat is marinated in a sweeter teriyaki type sauce so I didn't have has much veggies as I normally would. Had a bite of ice cream after as well :-/

Day 1 RXD Nutrition Challenge

It's Monday and I'm attempting to stay positive given I've allowed myself to drop past the top 60 in SoCal, but one more WOD! Theme song of the week - Comeback Kid by Sleigh Bells!

Breakfast:
2.5 cups of coffee probably 1/4 cup of heavy cream all together and some liquid stevia.
Protein shake which consisted of 14oz almond milk, 4 egg whites, 1/2 serving of protein powder, amazing greens & 1/2 tbsp of sunflower seed butter

Snack:
Couple of small peppers

Lunch:
Ground turkey in taco seasonings with zucchini, mushrooms & cauliflower.
Snack:
3 small peppers, 3 2in pieces of celery with 1-1.5 tbs of sunflower seed butter,
1 small piece of beef jerky, small handful of pistachios.

WOD: 5 RFT
300m Row
20 games style hand release push ups feet on 45lb plate
15 dumbbell squat cleans 30lbs (started with 35 but was going to take me forever)
26:35
Dinner: Carl's JR gucamole bacon burger lettuce wrapped. Not the greatest was late so I needed something!

Recipe of the week!

Breakfast for the week!

Chicken Sausage and Egg Casserole.

5 Fresh and Easy chicken sausage links apple and cinnamon (No additives 120 calories, 2.5g fat, 4 carbs & 19g protein)

5 organic cagefree eggs

10 egg whites

6 green onion stalks

8oz pkg mushrooms

3tbsp coconut oil

Preheat oven to 350

In a large pan ground sausage links with 2tbsp of coconut oil when brown add chopped green onion sauté for 2-3 minutes then add chopped mushrooms for 1-2 minutes.  In a bowl whisk eggs together until nice and fluffy add salt and pepper to your tastes.

In a 9x13 pan coat with 1 tbsp of coconut oil add ground sausage, onions and mushrooms spread evenly on bottom of pan then pour eggs on top.

Cook for approx 35-40 mins. This lasts me 5 days exactly. Daily nutritional facts break down is 16.5grams fat, 35grams of protein and less then 10grams of carbs. As you notice I don’t care about the calorie intake. I’m primarily only concerned with how much protein, fat and carbs. This same recipe could last the average male 3-4 days and women 5-7 days.

"Take care of your body. It's the only place you have to live."

Jim Rohn

Recipe and Quote of the Day!

Egg Muffins!!

Ingredients:

• 50/50 mix of omega 3 eggs and Trader Joe's Cage Free 100% Liquid Egg Whites
• Onions
• Broccoli
• Peppers (green or red)
• Coconut oil
• Non-stick muffin pan or a traditional size muffin pan with cupcake papers.

Process:

1. Preheat oven to 400 degrees.
2. Saute the vegetables in a frying pan over medium heat with the coconut oil. Besides tasting great, coconut oil has many health benefits (and is also a fat-burning catalyst, because it is a medium chain fatty acid. Here is a great article explaining the health benefits of coconut oil!)
3. Cut off the sauteing process about half-way through cooking. The veggies will finish in the oven.
4. Divide vegetables evenly between your muffin tins.
5. Mix the eggs and the egg whites in a bowl, and pour into the tins. Only fill the tins ¾ of the way to the top – they will rise a little.
6. Stir the vegetable and egg mixture briefly to disperse the vegetables evenly in the tins.
7. Bake the egg muffins in the oven for approximately 20 minutes. Your cooking time may vary depending on the tin, the oven. Adjust accordingly.
8. Once muffins have cooled, store in your refrigerator for a healthy breakfast meal / anytime snack! They typically keep for about a week.

Quote of the Day!

"The highest reward for a person's toil is not what they get for it, but what they become by it." 

John Ruskin

Day 3 of Nutrition Challenge

Breakfast:

Coffee with heavy cream and stevia

Lunch:

Grilled chicken salad with avocado and balsamic vinegarette

WOD:
15 min amrap
25 box jumps 24'
20 kb swings 44lb
15 toes 2 bar
10 burpees
4 rounds
then
10 min EMOM
3 handstand push ups on 35lb plates
3 chest 2 bar pullups

Dinner:
Slater's 50/50
burger with bacon, avocado and cheese lettuce wrapped
Mirror Pond beer 22oz