Because, We All Deserve Some Good Clean Fun

There is no better prep for a clean eating month than the complete over indulgence of the holidays — at least for me — but the most painful part (aside from the complete and total withdrawal from my holiday wine pours) is social time out in public.

It’s not that it’s forbidden to go out, or that it’s that difficult to modify dishes to comply with whatever your preferred ‘clean’ mode of eating is — in fact we have a number of favorite restaurants locally that are amazing about modifying to be compliant, and have gone above and beyond to be safe havens for those brave enough to venture out during a ‘clean’ January.

The struggle, for me, is when I’m the only one at dinner in the early stages of cleaning up my fuel sources and I see someone fully enjoying my favorite red winter wine, or get a waft of some hot french fries passing behind me.  It’s the sensory overload of smells, emotions, and the connection between the two that initiates the game of personal restraint to not go full primal madness and launch my body across tables to secure my coveted wine simultaneously securing the french fries directly out of a small child’s hands.  And that is why I say with full conviction, that the struggle isn’t just for me, it is me, and the first two weeks are the absolute hardest. That is why we’re so pumped to hold our 1st ever Private ‘Whole Damn Thing’ Paleo/ Whole30 compliant dinner event at Timbercreek Market.

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I don’t know if you’ve experienced the dinner service at Timbercreek Market, but it’s amazing, and could not be more authentically farm to table.   They’ve put together an amazing three course meal for our community, all compliant with ‘The Whole Damn Thing,’ with a vegetarian option as well.

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Please join us for this one of a kind dinner event, and take a much needed night out to engage with the community, relax from cooking, and experience this amazing restaurant and menu.  Space is limited and spots are filling, so make sure you REGISTER on the b:core mindbody site to reserve your spot! Note: The event is listed on the schedule for Tuesday 1/17, and ticket purchases are listed under workshops/events.

 

 

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THE WHOLE DAMN THING v3.0

The first time we mentioned ‘clean eating’ at MADabolic Cville, and hosted the first ever seminar with 28toLife, we had 7 people show up…two of which were coaches.  A year later we launched the inaugural ‘Whole Damn Thing’ clean eating challenge and had 95 participants.  The community has steadily grown here in Charlottesville between our MADabolic and b:core methods clientele, and also grown strong at MAD Charleston over the last two years.

We’ve developed some amazing relationships, including with some awesome ‘clean’ partners in our efforts including our long-time friends at THE GOOD KITCHEN, formerly MODpaleo, who have just re-branded and improved their already amazing meals/meal plans.

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If you haven’t checked them out yet – do it immediately.  They provide clean (in all aspects) paleo/whole30 compliant meals that ship overnight in amazingly packaged shipments for the best on-the-go, or just simply delicious (or ‘GOOD’) meals you could imagine – and now also meal plans.

PSA: the last two years I’ve actually ordered their Thanksgiving meals for my own family holiday celebrations, and I now stock pile their paleo stuffing, green bean casserole, and mashed sweet potatoes with mushroom gravy because it’s better than anything I’ve ever had before, paleo or not.

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We’ll be sharing tons of resources over the next few days to help everyone get started with the best possible foundation, but don’t forget (if you haven’t already) to join the Whole Damn Thing Facebook group for community support, sharing, questions, answers, and usually some pretty good humor – you will not regret it, and geography does not matter.

As we prepare to kick off the 2017 edition it really brought my attention back to my own…well, lack of attention.  This blog was my motivation for so long, an outlet for things so far and distant from my day-hustle, and sometimes the easiest mode of communication with these amazing communities when the days seem to slip by too quickly, or when weekend fuel + sweat inspirations get buried too far under the stress-laden rubble of, say, a Monday.

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As we march hard into 2017 (there’s no turning back now), I’m re-committing myself to the vulnerability, connectivity, and ever-loving-catharsis of sharing the resources, lessons, inspiration and strength that I try and fail with in my life. Even just for the benefits of going through the process I’m excited to get back to the structure and motivation that comes along with commitment — passionate commitment.

Here’s to a stronger, healthier, and all around amazing year of kicking ass.

 

How my Cream of Mushroom Soup Went Paleo to Complete my Thanksgiving and Save my Life

This Thanksgiving has lasted for what feels like forever, yet despite it being December, it’s still not over for my crew.  Apparently 2015 is for epic ‘Thanksgiving Never Say Die’ efforts [read: excuses] to keep the wine flowing until it’s appropriately close to the next Holiday, for eight crazy nights, to then ultimately transfer the blame onto an old fat man and his elves.  Whatever, long live all the holidays, I say.

The truly amazing thing about my Friends/Family-giving crew this year is that over the last two years it has, for the most part, not only evolved into a paleo/cleaneating lifestyle, but actually owns it like bosses…..and at this point, they probably do it better than us.

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After teaching barre at b:core bright and early on Thanksgiving morning, there was nothing more I wanted to do than exactly what happened next; park sprints with the dogs in the 70 degree weather and a full blown dinner with some of my favorite people.

There’s something to say about how food brings people together, and having a group that likes to eat the same way, testing new clean recipes with love and lots of flavor…well that’s pretty much the best possible holiday combination.

Now, I did an absolute garbage job of documenting the first (and probably most important phase) of my Turkey Day kitchen therapy, but thankfully the foundation of it all persisted through two more amazing meals this week.  And it all started with just seeing those green beans.

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I’m pretty obsessed with green bean casserole (alarmingly obsessed), so I didn’t want to forego my one true holiday love, just in the name of Paleo Thanksgiving.  So, like any innovative and desperate meal experimenter, I took to the internet to make my dreams come true.  And I found it, a paleo recipe for cream of mushroom soup that is surprisingly easy to make, and even more surprisingly delicious.

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So, as you’ll see above in my less than delicately organized plate, we had mashed yucca (or YUMMA!) at 12 o’clock; my butter lettuce with cherry tomatoes, almond slivers and truffle salt/olive oil dressing at 2pm; brussels sprouts and root vegetables at what looks like 5:30 and then my coveted, ever loving paleo green bean casserole with oven broiled onion topping (victory!) at 7pm, before filling the rest of the space up with Turkey and carnitas.  Yes, paleo carnitas.  Life was amazing, and when washed down with good wine and great conversation, there was nothing else I could have wanted in life.  Bonus: we were all wrapped up, home, and asleep by 8:30 – magical.

So, what’s the rest of the story?  Well, it all comes back to the cream of mushroom soup that I made with my very own hands and killer hand blender.  It didn’t just end with the green beans; a couple of days later it found it’s second home in a chicken, brussels sprouts, peppers, and brown rice bake that rocked my midweek world.

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The finished product was awesome, and was the perfect pairing for a romaine, tomato, avocado, almond sliver, radish, and tesse mae dressed salad.

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And just when I thought that perhaps the (mushroom) gravy train had possibly ended, I was lucky enough to get whatever horrible winter cold is circulating at the moment and found myself miserable, hungry, and desperate for a little cold weather therapy — so I made some.

Sauted onion, brussels sprouts and zucchini in a pot, followed by the remaining chicken/rice/veggie leftovers, all the rest of the cream of mushroom soup, a full liter of chicken stock, all came together to bring SO much happiness into an otherwise dreary evening of sick.

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Now, off to sleep because there are way too many amazing things happening this week (and that need to happen) to let this cold crush me.  So, in closing, paleo cream of mushroom soup is a real thing, it’s amazing, and it has already begun saving lives this holiday season.

 

 

 

Food Lately, November Style

The last two weeks have been about cleaning up from the chaos of the previous few months, organizing everything within reach, and setting up for a solid start to 2016.

I’ve been doing a little more of a local and multi-source roundup for food stuffs lately, trying to both create and save a little change in the process.  Last weekend, however, with limited time and limited need, I hit up Whole Foods, my own personal Kryptonite.

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I’m going through a pretty serious chicken phase at the moment, trying to move away from the all too frequent steak indulge – both for a little reining in of my food expenses, and also for a little change up to get out of the repetitive meal rut that I’ve been in for a while.

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Whole chickens are totally my jam, so I kicked off the week  on Sunday with a little grill action; all the chicken, asparagus, and my favorite kale slaw [shredded kale, cabbage, green onion, carrots with bonus radishes and avocado dressed in fresh squeezed lime juice, olive oil and himalayan sea salt].  Dinner = Yum.

IMG_4031Tuesday night I took a different twist on one of my absolute favorite meals.

Salad was just a simple love [torn romaine, cherry tomato and slivered almond combo (avocado added as the finale) dressed in light olive oil and truffle salt].

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The main love of the meal (for me) was simmered ground beef and onion (with coconut oil), zucchini, and mushrooms, with spiraled sweet potato noodles added in for the last 5 minutes to soften and absorb the flavor.

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When I say I loved it, I think I’m actually not fully doing the meal justice since it was absolutely everything I wanted and nothing that I didn’t.  The red wine that accompanied it also didn’t hurt.

When I make the time to refocus in the kitchen to allow for creativity and  a little personal therapy, having time away from everything else that takes my attention, it is usually the best way to infuse energy back into all aspects of my being.

This weekend, which ‘thankfully’ started two days early, is a long awaited opportunity to get all of the things organized, strategies completed, and life organized as we march hard into December and the scheduling chaos that is before us.

Tomorrow we’re doing a b:MAD misfit toys paleo potluck hosted by part of the original tribe, so get pumped for the recap of what will undoubtedly be a crazy amazing holiday to remember.

Bonus Days, Planners, and Time in the Kitchen

There’s not much better than a rainy Sunday, unless of course if half way through the day you realize that it’s actually Saturday and for a moment feel like you’ve just won life.  In summary, this weekend is turning out perfectly, by accident.

As we close out September and welcome in fall, I’ve got a few mini goals that I’ve been working on to re-adjust and get the balance back in my life — relatively speaking.  The first of which is time organization with a side of pseudo inner peace.

Balancing all the businesses, the corporate grind, and all life things, has been a little more than a little challenging lately.  Throw in the added stress of all having different location anchors and travel schedules, my planner(s) transformed from being the source of my happiness and forward movement into an anxiety ridden scribble pad that I dreaded looking at.  To add insult to injury I managed to spill a coffee [directly] into my bag last month soaking both planners, so there was no denying that the end was near.  This week new hope was born in the form of a new Emily Ley Simplified [day] Planner.

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fuel sweat grow: Emily Ley Planner

I’m pretty much in love with it, so here’s to hoping I can refrain from using my bag as a sink drain in 2016 and my planner and I can survive a full year of happiness before it’s retired for the 2017 version.

Since I’m still a few months out from being able to take pen-to-planner, I’m focusing on doing a few little things each day to help calm the chaos, and bring strength to the systems and structure that I’ve always relied on to get shit done.

The most important thing I’ve been missing lately is cooking + meal planning, both of which are coming back strong this fall — with a little Whole Damn Thing 80/20 action happening over the next few weeks and the real deal kicking off on January 3rd at MADcville and b:core.

Until then, I’ve been back at it on my own, filling in the gaps where I can, and taking the time out for a little culinary therapy and meal planning to bring me back, somewhat, to the center that I’ve been missing.  Breakfast is always where it’s at for me, and I’m an adult convert to over-easy eggs and loving it over my favorite kale slaw.

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I even had a little veggie meal earlier this week that is pretty far out of my typically zone, but my body was craving brown rice hard so I mixed it with some stir fried peppers and onions with a side of goodwood brewing‘s bourbon barrel stout, which was a killer combo.

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This week’s main goal is to finalize some of the month-end organization, and get solidly set for the month so I can shut down every night by 8:30 and read (non-work reading) until I fall asleep, which will hopefully be sometime around 9pm…but I’m willing to be flexible on that detail.  Thankfully my 10 year old life coach and boss lady is going to be squatting in the house for a few days and I’m counting on her to call me out on all the things I’m missing on — she’s got a real eye for inefficiencies.

So here’s to leveraging bonus days, planners, and time in the kitchen to make October the amazing month it can be all around.

Fueling Up: Greens, Eggs + Sweet Potato Noodles

I’m not sure what’s in the air, or if it’s just the sheer fact that it’s cardio week at MADabolic, but I feel hungry all the time.  ALL the time.  I’m usually slow to start in the morning, not grabbing any real food until I’ve had ample time to get coffee, settle in, and assess the schedule for the day.  This week, I have one objective, and it’s to get food into my body.

While vacation is great in concept, any travel where there’s no kitchen is always challenging for me, so the last few months have been hit or miss for me.  My first destination when I got back into Charlottesville was to hit up the grocery store, and I did just that — hard.

Whole Foods here (and maybe everywhere?) has this awesome kale slaw in the juice / chopped veggie section that also has shredded cabbage, carrots, broccoli (sometimes) and green onion that I seriously can’t get enough of.  I’ve historically used it to make salad and sides for dinner, but it just so happened that I was craving it one morning, so I went hot with it.

Sautéed in some coconut oil ad seasoned with a little sea salt, my little green friends made a turn for the even more delicious, and perfectly accompanied my eggs.

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I’m calling this ‘green eggs and BAM’ because it was totally a power breakfast that I needed to get myself going. It’s going to quickly become clear that I was loving on kale this week, but I’m still not sick of it, so no apologies here.

The thing that really started my love affair with kale was it’s amazing relationship with all things citrus, and the fact that you can absolutely douse it in lemon/lime/orange juice based dressing and it didn’t become slimy or sad.  In fact, while it does soften (thankfully), it seriously takes on the flavor and tartness of the dressing, and that always makes everything more delicious.

This salad wasn’t anything particularly special; just kale, blueberries, cucumber, and some leftover grilled chicken to give it a little boost — but to be honest, it didn’t need anything else [the dressing was fresh squeezed lemon juice, olive oil and sea salt sprinkled].  It stood just fine on it’s own, and was a great partner for my new favorite thing: sweet potato noodles.

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I’ve long been loving on zoodles and spaghetti squash, but I never really took the time to dive hard into the sweet potato arena. I think this ignorance was in part because the first time I did 28 to Life I convinced myself that sweet potatoes were on the naughty list (I was later corrected….but not until much much later).  Recently I’ve been seeing more and more meals pop up on blogs, and also on MODpaleo’s menu that are centered around them, so I figured it was worth a shot.  And worth it, it most certainly was.

I sent those sweet P’s through the spiralizer and then sent them straight into a pan with some ghee (yeah, it’s butter folks, and it was delicious).  In case you can’t tell, just writing about this meal is making me hungry all over again, so I definitely recommend it.   I also recommend the (RED) meals on the MODpaleo menu, because they’re amazing too [and friends that use the code MadnessCville get 10% off their first order, so get after that…stat].

I did get after it again with the spiralizer again, with an awesome new thai cucumber noodle salad that I made last night, but that one is going to have to wait because it was too good to rush through.

fuel sweat grow: cucumber thai noodle salad

Now that I’m back to cooking and feeling a little more food-stable, I’m pretty excited to start playing around with some old favorite recipes and clean them up – at least as much as is reasonable.

I’ve got a goal to make one new recipe each week, minimum, and hopefully by the end of the year I’ll be rolling through a whole new cycle of favorites.  But who knows, if I stay hungry like this I’ll probably hit that full 52 new recipe marker a lot sooner than I projected.  If you’ve got any favorites of your own, shoot them over — I’m most definitely taking suggestions.