Author: Admin

Whole30 Week 1- whole lotta cooking going on

January is my first Whole30 v. 5.0. I really needed this stricter eating plan following two weeks of holiday eating and a complete derailment from anything resembling a paleo or primal diet (and the associated raging IBS, bloating, and other fun symptoms…not to mention 12 pounds of scale weight gain in two weeks. Yikes).The biggest part of this for me is not thinking of it as a diet…at least not in the weight loss sense. Part of the Whole30 program is not taking any measurements during the 30 days, no scales, no tape measures, no bodyfat monitors. Sure I took all those as a staring baseline, but the necessary equipment has been stored away until February 1. For me, this is a huge leap of faith (and making me a tad crazy).
Because so many friends, family and co-workers, think the idea of not eating grains, sugars, dairy or legumes so radical, I’m making an effort to photograph and document what I eat using my iPhone. What’s funny is no one is questioning the eating plan from a health stand point…it’s all about satiety. I mean who can possibly not eat bread or muffins or…. 
It was only a 4 day work week. I spent two of those days out of the office on biz travel, but saw a definite theme to lunch at my desk…simple protein and veggies. Tuesday was leftover steak, sweet potatoes and brussel sprouts – a duplicate of Monday’s dinner, and Friday did a quick run to the grocery for a roasted chicken breast and some fresh raw veggies.

Tuesday night I made Braised Chicken Breasts with 40 cloves Garlic, a Rachael Ray recipe, leftovers were my dinner on Thursday. To make the recipe 100% Whole 30 compliant, I used ghee instead of butter and de-glazed the pan with chicken stock rather than Marsala. Still very, very yummy, However, I do believe the Marsala adds a richness to this dish, and will use Marsala in future. My kiddo was excited to see me starting to cook the “chicken with the crunchy skin”. If you make it, brown them well, and make sure the stock/braising liquid stays below the crispy skin.

Wednesday and Thursday I was at the mercy of restaurants, hotel food, meeting catering and stashes of food I either brought or obtained while on a business trip. This reliance on what I have available is where I’ve had problems with compliance in paleo/primal eating (and when I was doing traditional calorie counting). Okay, maybe less reliance on what was available so much as a built in excuse to stray from the plan. This trip, this month, I am teaching myself that lack of compliance is neither necessary nor an option. One thing I did fail at was taking pictures…but I was 100% compliance. I am discovering that by first asking about gluten-free options, and also telling the server I am dairy intolerant gets me to a good starting point with menu options. I can edit from there. Thursday’s lunch was a Primal Pac I’d stashed in my backpack, Wednesday a working meeting lunch where I just calmly and quietly removed all the bread and cheese from the catered sandwich lunch. And I did raid the concierge lounge for some late night munchies…enjoyed after a walk around downtown Chicago.

Saturday morning…leftover steak, turned into a steak, spinach breadless “benedict”. Ever since discovering how easy it is to make fresh hollandaise, I cannot believe I used powdered mixes for so long. Honestly, fresh isn’t much more work, and so much tastier. Used ghee as the butter source, and buy the free-range, omega3 type eggs. 
Planned a stir-fry for Saturday night. I had prepped so many veggies, that this meal was repeated Saturday and Sunday nights with slightly different spices. First night was scallops and shrimp, done spicy with ginger and garlic. Second night, also spicy, but stronger curry type seasonings (hot curry powder, gram marsala, and vindaloo mixes) and added a touch of coconut milk. This time proteins were shrimp and chicken. Each family member got to make their own veggie selections, and I cooked each individually. Huge hit with Kiddo who has requested this is weekly…at minimum.
In the interest of honesty…….Food-wise I was 100% compliant to Whole30. There was one planned, and pre-decided deviation, my office’s monthly beer tasting club was Friday. Purely educational (really, I work in this biz). Limited the amount I drank past the what was needed to taste the beer, leaving most in the small tasting cups. Focused much more on aroma, color, mouthfeel. But, yes, I realize it is non-compliant. 


All and well a good first week.

Learning right from the start…the right way

 I’ve written on this blog how a couple of women’s only clinics are what got me started mountain biking. The first one at the Fall Colors Festival in the Kettle Moraine. This was a casual affair, almost better described as demo, which introduced me to some great trails, and got me over my fear of leaving the pavement and trying out some dirt. The next at the Ray’s Mountain Bike Park was a more formal clinic following the International Mountain Bike Instruction Certification guidelines for teaching. Beginning to learn proper body position made immediate improvements in my riding.
Wanting the same for my family, was thrilled when I saw the 2011 Midwest Women’s Mountain Bike Clinic was also offering a Kid’s clinic (ages 8-12) and a Men’s Novice to Advanced clinic. Started several years ago as a clinic for a small group of women, The Midwest Women’s Mountain Bike Clinic is a weekend long event attracting over 150 people annually in June to Brown County State Park in Indiana. Sub-9 Productions does a great job of organizing the clinics using only IMBI Certified instructors and guidelines. Naturally, I jumped at the chance to sign up my kiddo and my hubby (after all I was attending no matter what!). 
After checking in and receiving their name tags for their bikes, the kid’s clinic begin with introductions and questions from the coaches about what they wanted to learn. Coaches spent some time checking over bikes, adjusting seats, and getting the kids at ease, before they rode off to do skills drills on the pavement.
Soon the kid’s were split into two groups based on abilities. Kiddo was placed in the more advanced group where Angie Weston and Todd Boucher began working on things like high speed cornering, front and rear wheel lifting. After some practice time, the group took off on a ride on the LimeKiln trail, where they were introduced to the concept of sessioning areas of the trail.
That afternoon when I picked Kiddo up from the clinic, he suggested a quick ride on LimeKiln to show me what he’d learned. I was surprised when he tore down the trail. In order to put that in perspective, I’d written an essay prior to the clinic that talked about how I’d hoped the clinic would help him overcome a fear of riding downhills. Dramatic improvement is an understatement. And done with good form to boot. In May, he barely rode his bike, after the clinic he was hooked. 

As an added benefit, because he learned to ride correctly at the time I was also just learning mountain biking, as a family we have been able to push each other. Kiddo doesn’t let me take the bail line around obstacles. Instead there’s a lot of “Mom, you can do that, you’ve been over bigger logs (or drop offs, or jumps or whatever)”. We now feel confident on all the local trails from intro to more advanced. Our weekends typically include getting in weekend rides at our in city trails (Hoyt, Oak Hill or Crystal Ridge), or at the more extensive Muir/Carlin trails in Kettle Moraine of southeastern WI.

Mountain biking has become part of our family travels.  I was able to work in a couple of days of Brown County riding around a business trip in September, and over Thanksgiving, we tackled trails in the Nashville area. To keep active over the Wisconsin winter, the entire family are season members at Rays Indoor Mountain Bike Park (where kiddo is also taking up BMX and jumping). Next summer we’ll try our hand at riding Keystone in Summit County, Colorado, our first trip to a downhill/lift shuttled bike park.

I credit the Midwest Women’s clinic with not only helping our family find a great family activity, but also with helping our skills and abilities progress at levels we would have never been able to attain on our own. This will be an annual family activity for us….and one we look forward to immensely.

#BeefFest

A holiday tradition of mine is enjoying a standing rib roast with the immediate family on Christmas Eve. I made my first one 14 years ago. While I’ve had several significant life changes in that time, I’ve followed the same basic method each year since. If memory serves, the original recipe was from epicurious. However, I’ve long since stopped referring to a recipe and made it my own. It’s easy peasy to do, even if it does take some advance prep wok for best flavor.

The beauty of this recipe is that there are no exact portions needed. Really don’t think it’s possible to mess this one up.

Garlic/Horseradish/Rosemary Beef Rib Roast.

Ingredients
Standing Beef Rib roast (I typically use a 3-4 bone roast)
3-5 heads of garlic
Ground horseradish
Fresh rosemary
Extra virgin olive oil
Coarse Sea Salt& Fresh ground Pepper
Beef Broth (optional)
Meat Thermometer

This year I had a 6.5 lb, 4 rib roast. My butcher cuts the meat from the bone for ease of serving, but then ties it all back together for flavor. I’ve found the flavors of this recipe are consistently great with a regular high quality rib roast, so no longer pay the extra for a Prime Rib roast. In the future I would pay extra for grass fed/ grass finished if I could get locally. Buy the roast a day or so ahead to allow time for thepaste to infuse the flavors.

At least 24 hours ahead peel the garlic….the more the better in my mind. As with recipes calling for bacon, you can never have too much! This year I used 4 full heads and a bit of a leftover 5th head. Place them in a small oven safe dish, cover with EVOO and roast in a 300 degree oven for 25-30 minutes.

Remove and allow to cool.This year I roasted the garlic the evening of the 22nd. Stored in fridge overnight and made the paste the following day after work.

When cool pull out your food processor, dump roasted garlic and olive oil, about half a jar of horseradish (1/3 cup?), leaves from 2-3 sprigs of rosemary, and a healthy does of fresh ground pepper and pinch of sea salt. Puree into a paste.

Place roast on rack, bones down. I stab the top a few times to make pockets to push some of the puree into. Then I get my hands dirty (after washing them well of course), and rub the puree all over the top and sides of the roast. Cover loosely (I stick blunted toothpicks in to hold foil off rub paste.), and into the fridge for 12-24 hours. This year I had the paste on for the full 24 hours.

Remove from fridge 30-45 minutes prior to roasting to bring up to a room temperature and take some of the chill off. Pour beef broth into the base of the pan to catch the drippings (water works, too but broth tastier, for a final au jus or gravy)

Pre-heat oven to 450 degrees. Place roast in 450 degree oven for 20 minutes to sear and crust the paste. If you are like me and tend to forget things, set a timer NOW. At end of 20 minutes, turn oven to 325, loosely tent the roast. Insert a thermometer into middle and roast to your desired temp. We like medium rare (Mom likes medium well, so she gets end with some extra cooking in pan). On my thermometer this is around 140 degrees.

This always takes longer than I expect. I think it was 2 1/2 hours this year. Maybe tad longer.

Allow roast to rest for 15-20 minutes. This is the prefect time to relax w/ Ketel-One-up-olives.Especially if your Mom is visiting and likes to cook down the pan drippings as an au jus or gravy (add flour or not, your choice, moving forward we’ll skip the flour, for paleo / gluten free goodness)

Slice and enjoy.

Accidental Artwork

Don’t try this at home, kiddies.

Since beginning to flirt around with the paleo/ primal lifestyle, I’ve been cooking a lot. Which I’ve discovered, I really enjoy.

One of the benefits of doing a bunch of cooking, especially cooking from whole ingredients, is that it gets me up and moving, versus sitting on the couch mindlessly watching TV ( while simultaneously surfing the web on my iPad and checking email on my iPhone – two fisted techno junkie that I am).

Recently, tho, I was taking advantage of a quiet house and soup stock simmering to curl up on the couch with Gael Greene’s “Blue Skies, No Candy”. As I read, I began to notice the smell of rosemary and other herbs toasting. At first, I thought it was the yumminess of the soup. Then it started to hit me that this soup did not contain those herbs.

I was too into the book to go check. Oh. My. Steamy. Is that why there’s now smoke in here?

Finally checked. Had set a plastic tub of small bags of herbs, juniper berries and spices on one of the burners. A burner accidentally turned to low. Bottom of box melted through, berries and spices permanently affixed to burner.

Damn electric range. I hate you. But thankfully I was home when it happened.

Herbed roast turkey breast

Last night’s Paleo/Primal goodness was one of my fav go to recipes – Rachel Ray’s Herbed Turkey Breast (without pan gravy- since I’m trying to be paleo/primal, I’ll skip that part).

Luckily we still haven’t had a hard enough freeze to make the sage and parsley in the garden unusable. Grabbed handfuls of each. Pulled out my trusty lemon zester. (there’s a story behind my love of this tool…someday I might share).

Hardest part of the recipe for me is de-boning the turkey breast. Knife skills I do not possess. Nor knowledge of butchering technique. I know you can buy boneless turkey breasts – but they usually also are skinless, and you need the skin in this recipe. I have had my local market butcher de-bone, but I like to use the carcass for broth. So I hack away.

Once deboned, the herb, onion, olive oil and lemon zest paste is tucked under the skin before roasting. A couple of bay leaves are tucked below, and a bit of bay butter drizzled on top.

45 minutes later this goodness:
The pan drippings can be reduced slightly and make an au jus (no flour, so not really a gravy). See the line of green herbs under the skin? Yummy! Sweet potatoes are a perfect side. As are brussel sprouts. 
The breasts are bigger than they appear here. One side more than feeds our family with the other for lunch leftovers. Can you say turkey, avocado and bacon lettuce roll-ups?

BBQ ribs -Paleo

Finding a good rib rub without any added sugar, grains or gluten is a bit of a challenge. Fortunately Penzey’s 33rd and Galena rub meets the criteria. And delivers a nice spicy kick.

Cooked the two racks on the Big Green Egg with the heat diffuser plate. Used a bit of Applewood for flavor. Placed the rubbed ribs on the rack for 30ish minutes to absorb the smoke flavor. Once the applewood was gone, wrapped the ribs in foil to seal in juices. Cooked another couple hours.
Served their yummy goodness with our favorite Butternut Squash with cranberries from paleoplan.com Was so good forgot to take after pictures. Oops.

An early advocate

Over the weekend, my Mom gave me an old newspaper clipping. She’d found it among items my Grandmother had saved. It is a letter I’d written to the editor of the paper in my hometown. Written when I was 14 years old. Advocating for biking. Not sure where that came from, I did not come from a biking family. Biking was something kids did. And so, as I grew up, I lost that joy of riding for far too long, only re-discovering it in the past two years.
Then as now, my grammar wasn’t perfect, but there’s wisdom in these words written so many years go. A wisdom that brings a smile to my face, and makes me proud of the girl I was.
“I think that all of the Waukegan area should realize that
a bike is no longer a toy, but one of the cheapest, cleanest, 
most efficient means of transportation around…..
we should all work to make it the safest.”
The more things change the more they remain the same.

Sightseeing on two wheels

Recently spent a week vacationing in northern California. San Francisco was home base, but we added a night in Yountville (Napa) and Monterey. As with last year’s trip to wine country, I’d researched possible self-lead bike tour routes and bike rental options. We knew we wanted to bike across the Golden Gate bridge and down to Sausalito. Further south, I was intrigued by the idea of biking past the famous golf courses and ocean views of the 17 mile drive between Monterey and Carmel.

Our first adventure was the Golden Gate trip. San Francisco has several options for renting bikes, especially in the touristy Fishermen’s Wharf area. My on-line research lead me to Bike-n-Roll, as I preferred their wide fleet of Trek bikes. I knew I’d want to rent one of their “performance road” bikes (Trek FX7.3 disc) vs. a “comfort hybrid” bike (Trek 7300). My mistake was not reserving the bikes on-line; partially due to their on-line system not working from iPad, iPhone or Android mobile devices, something I’d suggest they fix. I decided our best bet to get the performance bike would be to go to the main tour center location at Columbus and Mason. After filling out the paperwork and discussing possible routes, we were asked to wait 15 minutes for a couple of the FX’s to be brought over from another store. When that didn’t happen, the store manager offered to upgrade us to Madone 2.1 road bikes or switch us to their “performance” mountain bike, Trek4500. Anticipating (wisely) the crowds on the Golden Gate bridge we went for the upright geometry of the mountain bikes.

First part of the ride was along Fisherman’s Wharf and the waterfront bike path. Tons of folks out riding and walking. Enjoyed riding past Ghiradelli Square and the views of the Presidio.
The climb up to the Golden Gate was a bit of a challenge. Hill weenie that I am, I was surprised when I found the perfect spinning gear and navigated myself up the hill.

 The bridge was crowded, particularly at each end, very middle less so, as I suspect many folks walk part way and turn back. Extreme care is needed riding across. Lots of folks walking 4-5 people wide, taking pictures – nose buried in viewfinder, being typical tourists with no care or even awareness of others. Yes, I realize I’m also a tourist, but do try and respect other tourists. Still the views were stunning. This is something everyone should do. Once. Once and done.

Off the bridge there’s a fun descent down to Sausalito. Sausalito is a charming town, full of cafes, houseboats and gorgeous water views,and tons of clueless tourists. We were tired of weaving (or walking our bikes) through crowds, and decided to ride on through.

We foolishly did not stop to refill our water bottles or grab a snack in Sausalito. Not smart. Our water bottles were less than half full, we hadn’t packed any energy bars, GU or other fuel. This came back to haunt us later. We both were out of water before, and starting to bonk going into Tiburon. I know better.

At Tiburon, views across the bay to the city were stunning. And the Blue Moons (and food) at Sam’s were a perfect reward for a good ride.

The line of bikes waiting for the ferry back to San Fran was surprisingly long. Lucky we put our bikes into the queue when we did – by the time the ferry was loading there was probably 50 more bikes behind us. The ferry only allows 80 bikes per trip. We were # 75 and 76 for this trip. Lots of folks were turned away to wait the two hours for the next ferry. Loved seeing all these bikes on the ship!
Th short ride from the ferry terminal back to the shop concluded our 19mile trip. One I highly recommend. And know even with my once and done comment about riding over the Golden Gate – this is a trip I’d do again. As to Bike-n-Roll, was impressed with their fleet, the well-kept bike conditions and the general bike advocate nature of the staff. A business worthy of your (and my) business.
Trip 2- Monterey to Carmel via the 17 mile Drive

Wow, wow, wow. When planning this trip, I’d originally thrown out the idea of a night in Monterey to possibly explore wineries south of San Francisco. But then I realized folks biked the famous 17 Mile Drive past the infamous golf courses of Peeble Beach, Spanish Bay, and Spyglass, and the winery visits went away. For this trip, I decided to rent from Bay Bikes, utilizing their on-line reservation system to reserve a couple of Specialized Sirrius flat bar road bikes.


Bay Bikes is located on Cannery Row the main tourist area of Monterey. They stock many Surrey style bikes and comfort type hybrids, along with some traditional road bikes, mountain bikes and flat bar road bikes. Their fleet seemed a bit older than I would have liked. Nonetheless, they are a great option for renting bikes in Monterey. The employees are quite helpful in determining routes and helping with directions. In fact when I said we were planning on riding into Carmel for lunch, they questioned how often we rode, and suggested that most folks turned around about 10 miles into the ride. Once they were confident we rode (and even seemed impressed that I bike commuted), they offered suggestions for riding around and sites in Carmel.

Monterey has an excellent bike path running along their waterfront, providing a great 6-8 mile area for surrey bikes and less adventurous families to ride. One of my favorite things about it is the clear delineation between where bikes should go (in each direction) and where pedestrians should walk.
Upon leaving the bike path, there’s 3 miles or so of road with bike lanes until entering the 17mile drive, where bikes can skip the toll booth, $10 per car charge, and ride for free. Views all along the drive are stunning – both ocean and golf course. We pedalled leisurely, stopping often for pictures.
Once past Peeble Beach the road narrows, and there’s a fairly steep descent down into Carmel by the Sea. Followed by a corresponding ascent into downtown. Nothing someone comfortable on a bike can’t handle – but made me realize why the shop suggests casual riders turn back at Peeble Beach. Enjoyed lunch at Flaherty’s Oyster Bar, taking advantage of their yummy oyster selection! They were great about parking the bikes, refilling our water bottles and getting us back on our way.
On our return trip, we spent some time looking around Peeble Beach, including enjoying a drink in the lodge overlooking the famous 18th green.
Before we knew it, our 30 mile ride came to an end…which of course meant a stop for a beer. Cannery Row Brewing Company was a perfect place to try a few different beers, along with grabbing a bite at the beer while listening to live music. A great day, and a must do bike ride! Who needs to tour wineries, when there’s bikes and beer, right?