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Chilled Cauliflower Salad

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Chilled Cauliflower Salad

Serves 8-10

  • 2 medium heads cauliflower, roughly chopped
  • ¼ cup jarred capers, rinsed and patted dry
  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. ¼ – ½ cup chopped fresh dill, divided
  • zest and juice of 1 small lemon
  • ¼ tsp ground coriander
  • 1/8 tsp cayenne pepper
  • approx. ½ – ¾ cup pomegranate seeds
  • 1 bunch green onion (green and white parts), chopped
  • sea salt and black pepper, to taste

Directions:

    • Preheat oven to 425 degrees F.
    • Place capers on a foil-lined baking sheet in a single layer. Set aside.
    • Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
    • While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
    • Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
    • Place the capers in the 425-degree oven to roast for 8-10 minutes.
    • While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
    • Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.

  • Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Place capers on a foil-lined baking sheet in a single layer. Set aside.
  3. Place chopped cauliflower onto a foil-lined baking sheet sprayed with cooking spray. Sprinkle cauliflower with sea salt and place in the oven to roast for 10 minutes – toss and then roast for another 7-10 minutes – you want the cauliflower to be slightly browned but not too soft.
  4. While the cauliflower is roasting, clear out a shelf in your fridge to place the cauliflower on to cool.
  5. Once the cauliflower is done roasting, set it on the counter for 10 minutes and then into the fridge to cool down/stop the cooking process.
  6. Place the capers in the 425-degree oven to roast for 8-10 minutes.
  7. While the cauliflower is cooling, make the sauce in a large bowl – combine the mayo, ½ of the dill, lemon zest and juice, coriander, cayenne, pinch of sea salt and black pepper and whisk well to combine.
  8. Pull the cauliflower out of the fridge and pour on top of the sauce in the bowl. Then place remaining dill, pomegranate seeds, green onion, capers and pinch of sea salt and black pepper on top. Toss well to coat all ingredients with the sauce.
  9. Serve immediately (it will be slightly warm but still really good!!!) or place back in the fridge in an airtight container for up to 5 days. The longer it chills – the better it gets! It makes AWESOME leftovers!
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Single Leg Hip Extension

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**Be sure to foam roll calves/quads/hamstrings and warm up with dynamic movements prior to any strength training**

—-

I recommend you begin this, or any single leg movement, with body weight until you can complete 3 sets of 8-10 repetitions keeping your hip & spine in alignment.
Be sure to hinge from your hip and not bend from your knee, and stand up by engaging your glute vs. pulling from your back.

Episode 106: We take a Deep Dive into High Fat/Ketosis & The Wim Hof Method with Margaret Schlachter

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In this episode Miles and I take a deep dive into the benefits of eating a high fat diet with our good friend from Dirt in Your Skirt Podcast, Margaret Schlachter.  We also chat briefly about her experience practicing the Wim Hof Method, and how it not only increased her cold tolerance but enabled her to climb Concepcion in Nicaragua, from Sea Level to 5,400ft with no issues and in a record time.

We also discuss:

  • How Margaret’s fiancé cured a candida overgrowth with a high fat diet
  • The mistakes people make when trying to make the shift from high carb to high fat
  • How her blood markers improved on a high fat diet
  • Bullet Proof Coffee Recipes
  • Intermittent fasting
  • 72hr fasting
  • How Margaret went from cold intolerant to taking 10 minute showers in 40 degree water with no problem
  • and much much more!!

****NOTE: If you are interested in converting your current diet to a high fat diet please consult with someone like me or another nutritionist who has extensive experience studying and practicing this way of eating****

CLICK HERE to listen or download from iTunes or Stitcher

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