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Thread: Primal Journal (Misabi) page 2

  1. #11
    ottercat's Avatar
    ottercat is offline Senior Member
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    Wow, you're really lean! You look great and the food porn looks good too. How about a recipe for your cauliflower muffins?
    Cooking Primal with Otter - Journal
    Otter's (Defunct) Primal Log
    "Not baked goods, Professor, baked bads!" ~ The Tick

  2. #12
    Misabi's Avatar
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    Quote Originally Posted by ottercat View Post
    Wow, you're really lean! You look great and the food porn looks good too. How about a recipe for your cauliflower muffins?
    Ok, so I'm obviously useless at this journal thing, but I'll try harder to post more regularly

    Hi Ottercat, thanks for the complements

    The muffins are so easy it's not funny and they taste great!

    The following usually makes me 36 (3 trays of 12) muffins.

    Bacon 300g
    Cauliflower florets 2 - 3 cups
    Eggs 24
    Oven preheated to 175C/350F

    1. Finely chop bacon and fry it off in a teaspoon or so lard or tallow at a low to medium heat. This not only cooks the bacon but releases the yummy flavourful grease too!

    2. Finely chop (if you like the veggies feel free to make the pieces bigger, but my hubby doesn't like them that much, so I 'hide' them ) a couple of cups / bowl full of cauli florets, or broccoli, spinach, etc. (basically whatever's in the fridge) and then saute for a few mins in the bacon grease. My aim here isn't really to cook the veggies, but more to infuse the bacon flavour into them. You can also add any other spices or herbs you like here.

    3. Next I take a few eggs, break them into a bowl and beat them (the number of eggs you need depends on how many muffins you're making/how big your muffin trays are).

    4. Next, take your muffin tray and lightly grease/butter them so that your muffins don't stick.
    Place a teaspoon or two of your fried mix (the less you put in the further the recipe will go) into the bottom of the muffin cup, then poor the beaten egg in to about the 2/3 mark. They will rise.

    5. Whack the tray in a preheated oven for around 20 mins or until golden brown and firm in the middle. The longer you leave them in the larger then tend to rise but they get drier and tougher inside, so play around with the time and see how you like them best.

    They last at least a week in an airtight container in the fridge. Enjoy!
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

  3. #13
    Misabi's Avatar
    Misabi is offline Senior Member
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    The past few weeks have been hectic at work, but I've made time to get the the gym on Mon/Weds/Fri and squeezed in a couple of sprint sessions in the evening when I've taken my dog out for a walk. Don't know who's more knackered after 4 balls out sprints (probably a couple of hundred metres), me or him! He leaves me standing on the first one, but then it's much more even until the last one where he's either shagged or has just completely lost interest

    The weights are going well. I'm up squatting 3x5 @ 75kg (105% of my bodyweight), 3 x 5 power cleans @ 65kg (92% bw), so I'm definitely seeing increases and feeling good too. Still concentrating on form though.

    Felt so good after yesterdays session that I through in a pullup and dip workout afterwards.
    3 rounds of:
    3 x weighted pullups (15kg/10kg/10kg)
    6 x dead hang pullups
    10 x kipping pullups

    Dips: 6 x 10kg, 4 x 10kg, 3 x 10kg

    The 3 times I went to the gym this week (at different times of the day, but hadn't eaten for several hours each time) I weighed 70.8kg, so I've put on around 1.3kg since starting back on the weights. My target is to get up to 77kg/170lbs but keeping lean.
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

  4. #14
    TigerLily's Avatar
    TigerLily is offline Senior Member
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    Howdy, Kiwi. I just came by to say hi because I'd never noticed you had a journal before and I have a "thing" for New Zealand (just ask zoebird... heh). I would sneak into the country if I thought I could get away with it and not be shipped off to Tasmania.

    Good food pix.

    Cheers.
    "Let food be thy medicine and medicine be thy food." -- Hippocrates

  5. #15
    ottercat's Avatar
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    Awesome, thanks for the recipe, I can't wait to try them!
    Cooking Primal with Otter - Journal
    Otter's (Defunct) Primal Log
    "Not baked goods, Professor, baked bads!" ~ The Tick

  6. #16
    Misabi's Avatar
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    Quote Originally Posted by TigerLily View Post
    Howdy, Kiwi. I just came by to say hi because I'd never noticed you had a journal before and I have a "thing" for New Zealand (just ask zoebird... heh). I would sneak into the country if I thought I could get away with it and not be shipped off to Tasmania.

    Good food pix.

    Cheers.
    G'day
    I'm actually what's known down under as a POM or pommy, as I'm British.
    But I've lived here for 10 years now and call it home, so highly recommend a visit if you ever get the chance
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

  7. #17
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    SweetPickles is offline Senior Member
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    Great pics and recipe - it's great to see how things are going for a veteran primal! Thanks!

  8. #18
    Misabi's Avatar
    Misabi is offline Senior Member
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    Thanks SP

    The food part is the easy bit for me, the stress management, exercise and play is another matter.
    So is keeping a journal, obviously

    Work has been crazy for the past couple of months, with stress levels going through the roof for everyone.
    You can see the burnout approaching on everyone's faces. It came to a head for me today when I snapped at one of my staff who was complaining.
    I had to cool down and then apologise, not for what I said but for loosing my cool when I said it.
    My sleep has gone to dogs and I've been feeling run down, really low energy. Because I'm so busy I haven't been getting to the gym during the day and by the time I get home I haven't had the energy or motivation to workout.

    So my goal of building muscle isn't going to plan.

    On the plus side though, I've discovered a really quick, easy and fast dish
    Empty a can of mackerel into a bowl, break/mash up the fish, pour over coconut milk/cream (approx 1 cup - adjust to your liking), juice of half a lemon or a lime, and some spice (I've been using ground chilli flakes and cacao nibs, but you could use whatever flavours you like) and fresh coriander.

    I like it either cold or warmed up, served on a bed (by which I mean a heaped plate of ) chopped cabbage, carrot, kohl robi and radishes. Sometimes I add grated or sliced apple or pear.

    This is packed with protein, great fat, omega 3, vitamins and minerals.
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

  9. #19
    Misabi's Avatar
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    It's been so long since my last update that I don't know where to begin....

    A new year has begun and everyone is making their resolutions, which means that the gym at work is going to be packed to the rafters and it's only small!

    Time to find another way to train me thinks. I was getting bored with the starting strength style workout anyway, fuckarounditis much?! Maybe, but that's why I like the crossfit concept when I got into that back in 2008. I can't afford to join the local box and prefer working out on my own anyway to be honest, and don't have anywhere at home to do olympic lifts.

    I've been toying with the idea of putting up some bars in the back garden for a while and after watching a few bodyweight exercise videos on the youtubes recently I've decided that it's the way to go. This kid puts out some really good training vids So I'm looking into the best way to go ahead and am planning on getting them up next weekend.

    In the meantime:

    Late Nov/Early December 2011



    Boxing day 2011



    Ah well, time to tighten it up and get my butt back into gear after doing virtually nothing physical over the past 2 weeks. Though I'm not going to beat myself up about it or punish myself by doing insane workouts etc. this recent post by That Paleo Guy pretty much hits the nail on the head in that department.
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

  10. #20
    Misabi's Avatar
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    Primal Blueprint Expert Certification
    Cooking adventures wise, I had a go at making pemmican over the holidays
    I was cooking a giant pot of a Malaysian style beef tendon and brisket soup/stew for a family get together and had a load of beef fat left over from the brisket (on the bone). It was big solid chunks of hard fat which I cut into small pieces and slowly rendered down in about a cup of fat scooped off of the top of the stew after it had been in the slow cooker for about 12 hours. This gave the tallow a lovely spiced flavour of the garam masala, star anise, cloves etc. that I'd used in the stew.

    After a couple of hours the fat stopped bubbling and I filtered it through a metal sieve lined with kitchen paper into a 1 litre glass jar. So I ended up with a couple of cups of great tasting tallow and a bowl of crunchy golden beef fat crackling (which I didn't get a picture of because they lasted all of 30 seconds)

    Homemade spicy tallow


    I also dried approx 1 kilo of finely sliced beef for 9 hours and 1/2 cup of blueberries, which I then ground in the food processor to a find powder.
    Mixed this together and poured in a cup of melted tallow and shaped the mixture into balls.

    My first attempt at pemmican


    They tasted great and didn't last more than a week

    I've got another batch of jerky in the dehydrator as I type
    If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

    Quote Originally Posted by tfarny View Post
    If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

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