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Monthly Archives

February 2018

Episode 145: Interview with Matt Mosman formulator of PerformElite

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In this episode Mo and Miles chat with Sports Nutritionist and formulator of the best pre-workout supplement for endurance athletes Matt Mosman. We discuss:

• How all pre-workouts are NOT created equal and how most of the products we consume actually constrict blood flow making your training or racing even harder • How most supplements on the market are not what they appear to be
• What makes PerformElite different and actually more beneficial than others on the market
• The importance of quality ingredients in the appropriate amounts for your health and performance
• and more!! Trust us, if you take supplements of ANY kind, you will want to listen to this episode

CLICK HERE to listen or download from iTunes Stitcher or SoundCloud

To learn more check out www.endurelite.com

Find them on social media @endurelite

 

Mindset & Meditation: The Obstacle is the Way

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The Obstacle is the Way

 

“There is no good or bad without us, there is only perception. There is the event itself and the story we tell ourselves about what it means” – Ryan Holiday

How often have you been sidelined by an injury in training or sport, had a work project rejected or a deal/sale fall through? How many times have you asked yourself “what if”, or said, “If things would have only been different”. I know I have. Yet every time I reflect and really look at the situation that occurred and how it could have gone better, or different, I am immediately glad it didn’t.   If not for those obstacles in my path I would not be where I am today. Writing these words, working with amazing people, married to an incredible woman that shares my values, beliefs, and passions. Let me give you an example.

My journey to become who I am today began with a pretty traumatic “obstacle”. Without going into too much detail I will tell you the story. Late one Friday night in 2004 I was leaving a bar after hanging out with some family that were in town. We had a great time, and by great time I mean we drank and danced… A lot… I vaguely remember leaving the bar. The next thing I know I woke up in a hospital ER bed, with a neck collar on and my mom and sister by my side trying to wake me up. I had no idea what happened. They told me that two men had jumped me when I sat down in my truck in the parking lot outside of the bar. The orbital bone under my left eye along with my nose was shattered and both would need to be surgically repaired. As a result of this incident I have to this day, nerve damage on the left side of my face, I have a plate and seven screws under my left eye which makes me look like I have a shiner, especially after being in the sun, double vision when looking at certain angles, and my breathing is inhibited through my nose. So I have the world’s longest lasting black eye, going on 14 years, and I can’t breathe well through my nose, which is AWESOME as an endurance athlete (insert eye roll). Some, if not all, would say this was a pretty bad deal. I also have to tell you that leading up to this incident I was in the best physical shape of my life. I was training for an off-road Ironman triathlon and had just the day prior swam the best and farthest that I ever had in my life and I felt incredible! My fitness was exactly where it needed to be and I couldn’t be happier. Then WHAM! Literally… not only could I not swim, but I couldn’t run, cycle, lift weights or do ANYTHING that elevated my heart rate for at least 6-8 weeks without the risk of permanent eye/visual damage. Oh, did I mention that I also had a wicked concussion? All that hard work was gone in an instant, and I was devastated.

Fast-forward a couple weeks. During my recovery, two of my clients that were very into holistic health and healing gifted me a session with Dr. Peter Jailet, their Chiropractic Neurologist, that practiced healing by addressing brain function first. What happened during that session and the sessions over the next several months altered my path and lead me to the place I am today. I began to study holistic nutrition and healing which lead to me attend IIN, The Institute for Integrative Nutrition. I then studied to be a Dr. of Naturopathic Medicine for two years, learned how to apply that to athletes, became an endurance coach, and on the story, certifications, public speaking, and teaching goes. You see if had not been attacked that night in the parking lot I would have never gone to see Dr. J. If I had not been attacked I would have driven while highly intoxicated and could have had an accident, been arrested for DUI, or even worse, injured or even killed another driver. That terrible obstacle that completely knocked me off of my Ironman path opened the barn doors to the world of healing. What I have been privileged to learn and share with others, especially my work with our adaptive athletes would never have happened. My going to nutrition school is what sparked the first conversation and lunch with my now wife Alix. That too would have never happened. I am exactly where I want to be, doing what I love every day, and I would not change it for the world. That terrible obstacle lead me to MY way, and my perception of that event back in 2004 has changed from anger, regret, embarrassment, and guilt, to gratitude.

Cauliflower Chowder with Spiced Chickpeas

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I get on these kicks sometimes… Recently, it’s chowders. I literally wake up thinking about making chowder. I’ve never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess – but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time – stay tuned, there will be more where this came from!) is smooth and creamy… It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I’ve posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you’re not already…) It makes life so much easier when you don’t have to cook a protein + it’s so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I’d be willing to bet you rarely if ever consider eating a meal that doesn’t involve meat of some sort. I’m here to tell you – try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I’ve posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would’ve noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here… Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a “Big Salad” to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Cauliflower Chowder with Spiced Chickpeas

Serves 4

Ingredients:

  • 1 large head cauliflower
  • 1 Yukon gold potato
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1, 15oz can low sodium chickpeas, drained, rinsed and divided
  • 3 cups low sodium vegetable broth
  • 1 cup, light, canned coconut milk
  • 2 tsp miso paste
  • 2 tsp nutritional yeast
  • sea salt and black pepper, to taste
  • ½ tsp smoked paprika
  • 1 bunch chives, finely chopped

Directions:

  • Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  • Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  • Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  • Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  • While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  • Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  • Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  • Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

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Instructions
  1. Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  2. Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  3. Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  4. Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  5. While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  6. Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  7. Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  8. Serve warm topped with chives and roasted chickpeas.
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Mindset & Meditation: Stealing Joy

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Stealing Joy

 

This week’s mindfulness echo’s last week’s post on “Look Within”. Too often, especially in the digital age, we let our happiness be determined by “likes”. We glare at photo-shopped images comparing our bodies to others, and we let other people’s opinions impact OUR attitude and mood for the day. All of these have one thing in common. They steal our happiness, our self-confidence, our self-worth, and our joy.

 

In the meditation from last week we are guided to not seek approval from outside sources, rather, look within yourself to find your happiness, what makes you unique, and THAT is what you should focus on.   There are also those out in the world, fire starters, who thrive on getting a “reaction” out of you. These people are thieves of your joy. If left alone, they have no power, but they poke and poke waiting for the moment you break and reply/react. You have just given them power. Think for a moment about the last time something you read or heard got you all fired up. Now think of how you then acted towards other people thereafter. Were you kind and patient, or were you short and potentially rude?

 

The same rule applies in traffic, where we all tend to lose it from time to time. Nothing gets under our skin more than the person that cuts us off in traffic. This is where your mindfulness practice is put to the test. We think that this jerk cut us off on purpose, and maybe he/she did, but maybe they are rushing to help someone, get to the hospital, make it to an important meeting on time and they simply didn’t see you. Maybe they did see you and they feel bad for cutting you off but don’t have time, or know how to say sorry/thanks/oops in that spit second. Whatever the case may be, don’t let traffic or people in traffic steal your joy. Again, there are folks on the road that like to “poke the bear”, however, it is up to you whether or not you react. Instead of getting angry and letting them know they are number one with that special digit, create a picture of patience and say to yourself and them, “I hope you get where you are going safely and everything is alright”. Then smile and wave. Try it, and I assure you, that you will feel a sense of happiness and peace instead of anger, and you will go through your day a bit more confident in your ability to stay calm and be happy.

The Health Episodes #4: If you are Sick of Getting Sick, Listen to This

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With flu, colds, and pneumonia running rampant this year, we want to help keep you healthy and strong. In this episode we talk about our “go to” supplements that can greatly reduce your risk for getting sick, and/or as soon as you feel sickness coming on, can help reduce the severity and length of your ailment and get you back on your feet!

CLICK HERE to listen or download from iTunes, Stitcher or SoundCloud

Get your supplements and build your immune system at www.linkendurance.com/shop

 

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

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A funny fact about me, and don’t judge my mother for this… I grew up eating White Rice with Butter and Soy Sauce for Breakfast. True story. I mean, from the time I was, I don’t know, 4 years old to maybe 8 or 9 years old. Oh my goodness – I can taste it right now! I can smell it! The sticky-ish rice with the salty soy sauce and the creamy, fatty goodness from the butter to bring it all together. Holy moly. It is so good!

I’ve been reminiscing about it a little so I decided I’d try to make something that took me back a bit. This recipe is obviously a bit more fitting to the way we practice Nutrition as it is a complete meal and void of MSG. If it weren’t for Mo, frankly I would’ve left it at the cauliflower fried rice and been done with it – I mean, I probably would’ve eaten the whole batch — I could live on rice of any kind! But Mo would fire me as his chef 😉 if I did that. He needs PROTEIN! LOL! …he does. He really does. I do! YOU do! We all do! This is just a little inside-joke between the two of us because he tends to get a little fixated on his protein intake at times. And if you know Mo, you know that he gets fixated on nothing! Anyway…

This turned out really well! It is completely meatless and who doesn’t love an over easy egg on top of just about anything!?! The mushrooms bring the whole thing together and the cauliflower fried rice really does taste like fried rice. It’s awesome! If you’re not feeling the meatless thing, grilled grass fed flank steak would be great with this… As would grilled wild caught shrimp! But I’ve got to say, I don’t think you’ll miss the meat and without it – this comes together so quickly! It’s the perfect satisfying weeknight meal!

Hope you enjoy!!!

Paleo Teriyaki Mushroom Egg Fried “Rice” Bowls

Serves 4

Ingredients:

Mushrooms

  • ½ tbsp coconut oil
  • approx. 16 medium/large shitake mushrooms, thinly sliced
  • ½ tbsp raw/local honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos or tamari
  • approx. thumb size of fresh ginger, peeled and grated
  • 1 clove garlic, minced
  • black pepper

Cabbage

  • 1 small head napa cabbage (or chinese cabbage), roughly sliced
  • 2 tbsp water
  • ¼ tsp chinese five spice
  • 1/8 tsp cayenne pepper

Egg Fried “Rice”

  • ½ tbsp coconut oil
  • 3 eggs, lightly beaten
  • 3, 12-16oz bags pre-riced cauliflower rice
  • 1 tbsp coconut aminos or tamari
  • ½ bunch fresh chives, finely chopped

To Serve

  • 1 tsp toasted sesame seeds
  • several leaves fresh cilantro
  • 4 over easy eggs (optional)

Directions:

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  • While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  • Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  • Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  • Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.

 

Recipe adapted from Becca at amuseyourbouche.com

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Instructions
  1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper – spray with a light coating of coconut oil cooking spray.
  2. Place the cauliflower rice onto the baking sheet in an even layer and sprinkle with a couple of pinches of sea salt. Toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  3. While the cauliflower is roasting, make the mushrooms. Heat the coconut oil in a large skillet over medium heat. Add the sliced mushrooms to the skillet and cook over for 5 minutes or until softened.
  4. While the mushrooms are cooking, in a small bowl, add the honey, rice wine vinegar, coconut aminos/tamari, ginger, garlic, and a couple of pinches of black pepper. Whisk well to combine, and pour over the mushrooms. Cook over medium heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky. Pour mushrooms into a bowl and set aside.
  5. Now prepare the cabbage. Place the cabbage into the same skillet you used for the mushrooms with approx. 2 tbsp water and bring to a simmer. Steam for approx. 5 minutes or until tender but still bright green in color. Pour off excess liquid, pour into a separate bowl, season with chinese five spice and cayenne pepper and set aside.
  6. Now, make the egg fried rice. Using the same skillet you used for the cabbage, heat coconut oil and add the eggs. Cook over a fairly low heat for 2 minutes, stirring regularly, until the eggs are fully cooked. Add the roasted cauliflower rice and coconut aminos/tamari and cook until warmed completely through. Pour chives in and stir well to combine.
  7. Serve in bowls starting with the cabbage, egg fried rice and then the teriyaki mushrooms. Sprinkle with toasted sesame seeds and cilantro.
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Episode 144: An interview with Beni Gifford Like you Have Never Heard Before

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In this episode Miles and I chat with our friend Beni Gifford.  We start the show as we always do, wanting to not just learn about training and racing, but really dive into what makes our guests tick, and boy did we learn a lot! Beni opens up, enlightens us, and shares some diamonds, not pearls, of wisdom that you absolutely must hear!

You will here and learn:

  •  How to use the “why” technique for things you want or how you want to become, perform, etc.
  • How Beni uses meditation and one of the best/funniest mantras I’ve ever heard to get through hard races
  • How he has made difficult choices and not followed the status quo of what he “should be doing” in order to follow his own unique path to happiness in life
  • How to prevent conflict with co-workers, family, & friends with the “call out at point easy” technique
  • Why it is so important to chase your dreams
  • His greatest OCR influences and heroes
  • How he views his body as a Ferrari and how he uses nutrition to fuel the machine!
  • Why he thinks “NO WAN” will beat Hunter McIntyre on the Skull Buster
  • The reemergence of his alter ego “Antonio”
  • and a LOT MORE!! Seriously you will walk away from this episode inspired

CLICK HERE to listen or download from iTunes, Stitcher, or SoundCloud

Check out Muse Wearable meditation band HERE

Mindset & Meditation: Look Within

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Look Within

I first listened to this guided meditation one pre-dawn morning sitting on a beach in Maui.  My external surroundings were incredible, but the message in the meditation helped me to realize that, internally, everything I was working towards and trying to become was already present, I simply needed to be still, look within, and listen.

When we search for a goal, or aspire to be/look/perform/act a specific way we more often than not look at other people. Our thoughts become fixated on, “if I could just be like/look like XYZ, then I would reach the goal, or be happy”. This week’s focus is to set aside your desire to look or be like someone else, and to go within yourself to discover who YOU are and understand that, you are exactly who you are supposed to be, and that whatever it is you are seeking to find/become is already in you. You simply need to be still, be quiet, look within, love yourself, and listen…

 

For this week’s audio you will need to download the free Insight Timer app on your smartphone. Search for Sarah Blondin and listen to “Discovering Your Intrinsic Self”

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

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I’m a Nutritionist. And what that means is: I am supposed to be head over heels for KALE. All hale KALE. But… I’m not. I actually think it tastes a bit like a banana… And if you know me or follow me at all, you know that I loathe bananas. Always have. I’m sorry if I’ve now ruined the kale experience for you. Next time you eat it (hopefully this salad) you’re probably going to think of bananas. But, perhaps that will be a great thing, because maybe you really like bananas. All I know is – while I really don’t care for kale, I’ve learned that if I let it marinade in dressing for a bit or if I roast it and get it crispy, THEN I really enjoy it. Hence the birth of this salad. Well, and the fact that I am trying to incorporate more meatless dinners into our mix for Mo’s sake. The man loves meat. A lot. And left to his own devices, would probably eat it at every meal in spite of believing whole-heartedly that there is no need for it at every meal. I, on the other hand, would eat meat once a week, if left to my own devices. I’m not opposed to it, I would just much rather have vegetables!

So, we compromise………

I ALWAYS use spinach in the “Big Salads” I make. It’s my favorite. It’s dark green, it’s leafy, it’s antgi-inflammatory, it’s full of nutrition and man. It’s SO easy when you buy the pre-washed organic stuff. AND, it isn’t bitter like some other greens… Ehemmm KALE!

But, like we coach our clients, variety is the spice of life! 🙂 So I try to use other greens when I’m feeling the motivation to do so. I’ve never made a “massaged kale salad” before. But I have eaten them and really enjoyed them, in spite of my apparent distaste for kale. Mo loves kale, so I thought I’d up my compromise game and throw some kale and try the whole “massage the leaves technique” and let it sit for a few before adding the other ingredients. You know? It’s super easy… A little messy on your hands, but who cares? And, here’s the kicker – I really liked it. Annnnd, a little bonus – kale is 3g of protein per 1 cup chopped, so when you’re going meatless, this is an important point to consider!

Will kale be the new spinach for me? Heck no! But, now I have an easy way to make it something I think is delicious! Hope you enjoy as much as we did!

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing

Serves 2 as a meal or 4 as a side…

Ingredients:

Roasted Vegetables

  • 12-16oz bag pre-riced cauliflower rice
  • ½ tbsp smoked or regular paprika
  • ½ tsp ground turmeric
  • 1lb baby new potatoes (any color), cut into ¼” thick rounds
  • 3 small carrots (any color), cut into ¼” thick rounds
  • 1, 15oz can organic chickpeas, drained and rinsed
  • drizzle of extra virgin olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 1/8 tsp ground cumin

Dressing

  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp Dijon mustard
  • 1/8 tsp garlic powder
  • 1/8 tsp mustard powder
  • 2 pinches sea salt
  • 1 pinch black pepper
  • 1 large lemon, zest and juice

Greens

  • 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
  • 2 large handfuls baby spinach
  • 1 tbsp sesame seeds, toasted
  • 1 jalapeno, thinly sliced (optional)

Directions:

  • First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  • Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  • Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  • While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  • Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  • Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  • Top with chickpeas and toss once more to combine.
  • Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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Hearty Warm Kale Salad with Lemony Dressing
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Instructions
  1. First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.
  2. Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.
  3. Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.
  4. While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.
  5. Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.
  6. Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.
  7. Top with chickpeas and toss once more to combine.
  8. Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.
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Episode 143: Rea Kolbl Reviews Spartan SoCal, Her New Training, How to Race Happy and More

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In this episode Spartan Champ and World’s Toughest Mudder Champ Rea Kolbl stops by and talks about:

  • Her recent domination at Spartan SoCal
  • The pads on Twister and Pre-filled buckets
  • How her training has changed since moving to Colorado
  • Her Manitou Incline run
  • Why it is important to race happy, and how to do this 🙂
  • Her race goals for 2018
  • and more!!

CLICK HERE to listen or download from iTunes, Stitcher, or SoundCloud

Check out these articles on the benefits of smiling 🙂

https://www.huffingtonpost.com/2015/02/08/smiling-benefits_n_6598840.html

http://www.lifehack.org/articles/communication/7-benefits-smiling-and-laughing.html

You can grab the coconut milk that I talk about with Rea in our shop at www.linkendurance.com and click the “shop” tab

Here is the pre-workout supplement Rea mentions