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Good Eats

20 Jul

More on this later, but I wanted to write a quick note while this was still fresh in my mind. Since I’m otherwise financially unencumbered, I am shifting my shopping over from Costco to the Farmer’s Market and Whole Paycheck as much as I can.

It’s no surprise that the food I got from the Farmer’s Market has been some of the best I’ve eaten. It’s all locally grown from local farms, and I get a kick out of talking to the people who grow my food. I got some cherry tomatoes that are absolutely wonderful (I hate tomatoes, BTW, so this is saying a lot), some pastured eggs, and some free-range bison steaks.

The eggs are more expensive, yes, but well over three times as nutritious in some respects as the supermarket eggs I was buying before. The yolks are huge, and a vibrant orange color. I’ve always thought that the ‘100% vegetarian feed’ bragged about on so many egg cartons was bullshit. Since birds are basically dinosaurs anyway (how the mighty fall) I figure the more diverse their diet the better. The guy from the booth assured me that the chickens run around and eat lots of grass and roaches and whatever other shit chickens eat when left more to their own devices than the typical feedlot bird.

Anyway, I also got some wonderful blackberries (not too sweet!) and the bison steaks were teriffic! This will be week 2 of the experiment, and I already like it. The only problem has been getting to the market in time; I go after my Wednesday Crossfit class, and by then the market is half over and the choice items have been bought. Luckily, the vendors have order forms, where you can have them bring whatever you want and pay for it there!

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Fridays

22 Jun

Fridays

Everyone is doing just wonderfully in my Friday class. I’m very very proud of all my students for continually stepping up to the plate to meet the new challenges I throw at them, that are often not only of a different degree than they are used to, but of a different kind. Once or twice a year I really try and mix it up and innovate the class to point it in a new direction, to territory that has hitherto been uncharted to the students, and each and every time they rise up to meet the challenge.

The difficult part for me is thinking up new stuff after having taught the class for almost a decade! The fact that I can, and do it on a regular basis really underscores the amazing thing about doing something like Crossfit or Martial Arts (which I believe, by the way, are spiritually closely related) in that there is always a challenge, as I said above, of a wholly new kind, not merely of weight or time dimensionality. The runner may run faster or longer, but rarely does he encounter a challenge that requires him to learn new skills or move his body in an entirely new way. Day after day, week after week, month after month, and year after year, martial artists and Crossfitters do these things. We return to the well time and time again and always end up refreshed and reinvented, time and time again.

I try and log the workouts and keep track of results as much as possible, although it’s just in the last six months, after starting Crossfit, have I realized what a powerful catalyst it can be for positive change in a class or an individual. It’s easy to live life one day at a time, but this is how animals live, without thought or regard to the place from where they’ve come. If we know where we’ve been, chances are we better know where we are, and we better know where to go. Without the proper context, our present is not a reliable guide of where we should travel. Plus, it’s ever so satisfying to look at what once seemed impossibly difficult, and say “that’s easy”.

As an example of how much the class has evolved, let’s compare two classes two years apart, starting with March 30, 2007:

Tabatas (if you don’t know, Google it):

  • Freestyle punches/kicks on focus mitts
  • Situps with a 1-2 punch
  • Mountain Climbers
  • Push-ups
  • Focus mitt work (second partner)

Ie Chin Chings:

  • #13
  • #14
  • #15
  • #16
  • #6
  • #7
  • #5

This was an ‘Ie Chin Ching night’. This is not a bad workout, but it is fairly primitive. The class had not yet moved to the 90-minute format, and at this point I was not enforcing movement standards (a move for which I’ve received much derision. I can’t afford to care, as it is too important to let others’ squeamishness get in the way of what is objectively, verifiably correct.). Therefore, were the push-ups GOOD push-ups? who knows?

I am not keeping track of results or time at this point either, leaving the students with no context for their past actions. Were they getting better week after week? Who knows, as there was no empirical evidence either way. Therefore, what notion did I have about whether or not my class was effective at its objective? None.

The current paradigm shift in the class occurred on January 16, 2009, when I started keeping track of the workouts in earnest (in an orange Staples college-ruled notebook). From that point on, I believe that I hit on a baby bear “just right” formula. Let’s fast forward to two years after that 2007 class, to March 27, 2009:

“Kung-Fu Fight Gone Bad”:

With a partner/coach/cheering section. Three six-minute rounds, consisting of:

  • 1″ Burpees
  • 1″ Squats
  • 1″ Sit-up
  • 1″ Sumo-deadlift-high-pull (kettlebells of varying sizes)
  • 1″ Push-Press
  • 1″ Rest

There is no hiding the far greater sophistication in this workout, which takes 18 minutes, compared to 20 for the 2007 Tabata workout. Although I still use Tabatas a great deal, they no longer comprise the core of the class. In fact, I would argue that I am trying to not fall into the same ‘core workout repeated week after week slightly changed’ trap that I did in the 2007-2008 season of the class, a habit I got from the conditioning classes that I originally took part in as a student. In contrast to 2007, The workouts before and after this one were completely different.

The variety, equipment and range of motion of the workouts has increased as well. We concentrate on fundamental movements as much as possible, and we move more weight farther than ever before, and no longer concentrate on ‘filler’ or ‘peripheral workouts’ (at least when it’s avoidable. We can’t exactly do deadlifts!).

There is only so much that words can tell you about a workout.  A sterile description of what exercises we did that day cannot communicate the vast change in attitude that has occured over the past few years. The students now attack workouts, trying to beat their previous personal bests. They now never know what to expect when they get in the door (except a good workout), a phenomenon that I believe just enhances the workout. They now know exactly where they stand in comparison to where they stood before, a powerful motivator, because I keep track of them, because I care about each and every person in the class and their progress.

In some way, I’ve given even more responsibility to to students. Since I keep track of them, they know that there’s a number somewhere in that orange notebook that represents their ability on a given workout, and that next time that workout rolls around again, they have the obligation to try and beat it. It’s a uniquely human trait to have the drive to do this, and what I’ve taken from Crossfit is at least a nacent idea of how to tap into that need for improvement that seems to be one of the many sin qua non for being a martial artist.

Another reason to keep track of workouts is that we occasionally lose sight of things we have moved away from, but which held significant value. Looking at that class two years ago, I’m struck by the volume of Ie Chin Chings, terrific isometric bodyweight exercises, which are great tests of endurance, and more importantly, willpower. I’m not sure I would have realized that if I hadn’t logged that workout back in 2007, and I feel compelled to make a note to myself to do more of them in class.

I have encountered my share of negativity for teaching the way that I do, and I accept that doing something different often invites such criticism, chiefly among which states that what I’m doing doesn’t constitute “Kung-Fu”. To those who say such things, I could only reply that perhaps they should look up the meaning of the term 功夫 (gōngfu), a literal translation of which yields the term “human achievement”, an accomplishment reached by virtue of great effort.

By that standard then, what I do is the essence of kung-fu.

I do the best that I can to

set out in front of the students

achievable, incremental goals

so that through great effort

they can surpass their limits

and achieve difficult but

significant things.

As for you, naysayer, What have you done that’s kung-fu?

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Food Log for the Week of 06-08-09

9 Jun

Monday

A fast day to recover from a gastronomically hedonistic weekend. I did have dinner, however:

  • Big-Ass Salad (Field greens, spinach, bell pepper, feta cheese, Australian olive oil, balsamic vinegar)
  • Chicken Panang Curry (Made w/ Coconut cream, chicken, sweet potatoes, carrots). This was amazing. I ate like 3 bowls.

Tuesday:

Breakfast:

  • Four eggs scrambled in coconut oil
  • One large Hass avocado
  • 2 strips bacon

Lunch. Post 300-challenge snack:

  • Cytosport EvoPro shake (1 scoop) with l-glutamine and creatine added
  • Blueberries
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I’m Back: Meals for the Week of 05/11/09

11 May

I will be changing my food log format to be weekly. Less post spam.

Monday:

Breakfast:

  • Skip: Intermittent Fast until 1:00PM

Lunch/Snack:

  • 6:00PM Alright, so that ended up being a longer fast than normal. The good news is I feel great. Had a nice EvoPro/Glutamine/Creatine shake and some blueberries, shared with my Crossfit pal Paul.
  • One large Hass avocado with salt and pepper

Dinner:

  • A tasty ad-hoc concoction: Salmon fillets poached in coconut milk, curry powder, and dill
  • A large side salad. Greens, spinach, walnuts, walnut oil, balsamic vinegar, red bell pepper, feta cheese

Tuesday

Breakfast:

  • Skip. too busy and not hungry.

Lunch (2:30PM):

  • Two Mahi Mahi fillets sauteed in bacon grease, side of caramelized onions.

Dinner (9:00pm):

  • Same as last night: Salmon poached in coconut milk, curry powder, dill.

Wednesday

Breakfast (10:30am):

  • Four eggs scrambled in bacon grease
  • One large Hass avocado, salt, pepper.

Post-Crossfit Snack (6:00pm):

  • EvoPro shake with extra glutamine
  • Honeydew melon

Dinner (7:30):

  • Mahi-Mahi poached in coconut milk and massaman curry
  • Stuff at a friend’s house that I don’t wanna talk about :P

Thursday

Intermittent fast day until 9:00pm.

Dinner! (9:30pm):

  • Mahi-Mahi poached in coconut milk, curry powder, and dill (Can you tell that I keep cooking a recipe until I get it exactly right? But, the tastiness of this dish is entirely out of proportion to its difficulty!
  • A side salad.

Friday

Breakfast:

  • 4 Eggs, scrambled
  • Several slices of oven-cooked bacon

Lunch/Snack:

  • Some almonds/walnuts

Dinner:

  • With friends at Z-Tejas. Big-ass burger, fries, and an appetizer with guacamole, salsa, and queso. Would it be lying to myself to consider eating guacamole a small victory?

One interesting thing I learned this week is that I no longer consider rich restaurant food all that pleasurable, and the after effects are decidedly not pleasurable at all! I have a visceral, probably deeply embedded desire to eat good looking, rich food, so I immediately begin chowing down. About 10 minutes later I really start regretting it. I feel tired, slothful, unenergetic and slow. Despite that, I have trouble getting to sleep.

And despite all of that, I still like eating it, albeit only occasionally!

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Meals for Friday, 03/27/09

27 Mar

Today I slightly modified my breakfast cooking routine. As I have recently obtained a nice cast-iron skillet, I have started using it for eggs, with fantastic results. It definitely does not lose heat as well as my excellent Caphalon nonstick. Since I use ample oil when cooking, sticking is never really a problem for me. Score one for the 10 dollar skillet vs. the expensive omlette pan!

I started sauteeing my garlic on low heat, to warm the pan and to make the garlic less harsh. I am keeping the pan cooler overall and cooking the eggs more slowly. This has resulted in a creamier texture while still not being drippy. The irony is that cooking over very high heat can result in rubbery, dry eggs that are still runny!

I have also started warming the eggs up in a bowl of warm water. This also improves cooking time, texture and flavor. Note that I’m still cooking quickly – the eggs are in the pan no more than 30 seconds – but I have reduced the cooking heat significantly.

Breakfast:

  • Four eggs scrambled in coconut oil, with slowly sauteed garlic
  • Bacon
  • One large Hass avocado with salt and pepper

Lunch:

  • Cup o’ Walnuts
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Meals for Thursday, 03/26/09

27 Mar

It was an intermitent fast day for me today; I am actually questioning whether I am going to continue fasting while I am resting my body. Without the hormonal drive to keep muscle, I may end up losing some during my rest period, or at least lose it faster, if I fast.

Breakfast:

  • Cup o’ Coffee

Lunch:

  • Fasting

Dinner:

  • Big-Ass Salad: Bacon, Field Greens, Spinach, Feta Cheese, Celery, Red Bell Pepper
  • 4 Scrambled eggs (was out of dinner meat and wanted to make up the protien)
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Meals for Sat-Wed, 03/21-25/09

25 Mar

It’s been a few days since I posted! I know, I know… I have been on a caffeine fast for almost one horrible week now, and I think it’s been affecting my moods more than I ever thought it would. I would wake up with pounding headaches and be grumpy all day. Being as stubborn as I am, I decided to conquer this limitation and so far have only had one pitcher of green tea, sticking to water, honeybush, and red tea the rest of the time!

I suppose that it’s better for all involved if I don’t mention my weekend meals. They tend to fall off the paleo wagon most of the time, even if they are wonderful and delicious :)

Saturday

Breakfast:

  • Can’t remember but I think I skipped.

Lunch:

  • Also skipped…

Dinner:

  • At a friend’s house. Here’s why I skipped:
    • Ample bread with Chevre goat cheese
    • One Sierra Nevada Pale Ale
    • One glass Malbec (a very good one)
    • Various sausage, including polish kielbasa and English Bangers
    • Central Market marinated fajita meat
    • Heavily-spiced leg of lamb kebab
    • Delicious salmon fillet with citrus salt, cracked pepper, and olive oil
    • Top sirloin with roasted garlic salt, pepper, and olive oil
    • Marinated chicken

Quite the party, if imbalanced…

Sunday

  • At North in the Domain:
    • Fried Calamari with Arugula
    • A fennel sausage and caramelized onion pizza. Very good.

Monday

Breakfast:

  • Intermittent Fast

Lunch:

  • Intermittent Fast

Dinner:

  • Big-Ass Salad™ with field greens, spinach, orange bell pepper, celery, feta cheese, and walnut-balsamic vinegar.
  • Large ribeye steak, medium rare.
  • Fruit bowl

Tuesday

Late Breakfast/Early Lunch:

  • Two eggs scrambled
  • One large Hass avocado

Snack:

  • Walnuts

Dinner:

  • Leftover ribeye steak
  • Kiwis and strawberries

Wednesday

Breakfast:

  • Three eggs scrambled
  • 5 slices of bacon
  • One large Hass avocado

Lunch/Snack:

  • Cup o’ Almonds

Dinner:

  • Big-Ass Salad™: Ribeye, Spinach, Field Greens, Feta Cheese, Bacon Bits, Celery, yellow bell pepper.
  • Strawberries and Blackberries

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Meals for Friday, 03/20/09

20 Mar

The perfect day outside. Hopefully it continues this way tomorrow, where I won’t have to be stuck inside doing work!

I’m laying off of caffeine for a few days. I’ve noticed that ever since I started brewing my coffee stronger. And Stronger. AND STRONGER, i’ve had headaches in the mornings of an almost hangover nature. I’m concentrating on caffeine-free beverages for a few days like say, water. Of course that won’t stop me from replenishing my stock of Anderson’s coffee soon (we are completely out)!

Iced Tea of the Day: Honeybush Vanilla

Breakfast:

  • One large Hass avocado, with salt and pepper

Late Lunch:

  • Big-Ass Salad™ with thinly sliced flank steak, field greens, spinach, bell pepper, celery, feta and goat cheese, and all in a walnut balsamic vinaigrette.

After-Class Apartief:

  • One large protein shake (Cytosport EvoPro in water)
  • Large bowl o’ fruit

My next Intermittent Fast day will be tomorrow, most likely. As I’ve said before, I try to make one of the days on a workout day, and the other one.. Not.

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Meals for Thursday, 03/19/09

19 Mar

The spate of amazing weather conditions continues in Austin, a gift from God or Mother Nature following a shitty week leading up to this one. It’s getting hotter outside, which will add that little bit of Je ne sais quoi to Crossfit. But as Big Mike says, if you can work out in the heat, you can work out anywhere (personally I find the cold more dauting. I’m a tropical brother).

Iced Tea of the Day: Honeybush Vanilla. Apparently a close relative of the Rooibos plant, as well as a great name for a stripper or porn actress.

Breakfast (In style!):

  • Four eggs with salt and fresh-cracked pepper, forced through a sieve (to obtain a creamy texture, as well as filter out the large pepper bits (leaving the oil and a lighter flavor), scrambled in a 1/2 1/2 mixture of bacon grease and coconut oil, with sauteed garlic.
  • One large Hass avocado, with salt and freshly-cracked pepper
  • Some slices of bacon. You know me, I never count.
  • Three cups of coffee: Anderson’s Ethiopian Sulawesi

Snack

  • 4 stalks of celery with almond butter (so good!)
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Meals for Wednesday, 03/18/09

18 Mar

The gorgeous weather continues. It’s a Crossfit day today. I hope to not repeat my performance of gassing and dehydration today. I’m going to brew my tea weaker and with a slightly less caffeinated blend, and make a conscious effort to keep better hydrated today. I will also put more ice in with the actual brewed tea.

Iced Tea of the Day: Moroccan Mint Rooibos Lemon Chiffon. I am going to avoid Green Tea for a bit to see if the extra caffeine is affecting me.

Breakfast:

  • Shit, you gotta start the day off right!
  • Four eggs scrambled in coconut oil and sauteed garlic.
  • Five strips of oven-fried bacon
  • One large Hass avocado with Salt and Pepper
  • Three cups Indonesian Sulawesi coffee

Lunch/Snack:

  • Cup o’ raw nuts: Almonds, Walnuts, Pecans.

Dinner:

  • Big-Ass Salad™ with field greens, spinach, red bell pepper, celery, thinly sliced marinated/grilled flank steak, feta and goat cheese, all in walnut/balsamic vinaigrette
  • Strawberries, kiwi, and cantaloupe as dessert.
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