I’ve managed to survive yet another week. Let’s recap what has been an enlightening and continually turbulent living situation.
Actually, I need to back up into Saturday to properly tell the story. For months now, I’ve been wanting to try a sensory deprivation tank. Jim Laird, Lucy Hendricks and Kate Galliett have been going on and on about the benefits. So, after several weeks of moving, adjusting, coaching and writing…I booked an appointment at FLO2S in Little Five Points. 90 minutes of no light, sound or temperature changes…man on man. It took me about 20 minutes to relax to the point I could be comfortable in multiple positions. My body certainly needed it and I would highly recommend to anyone that needs to get an overdose of recovery. One caveat, if you’re not completely comfortable meditating…you might want to practice up before going to the float tank.
Following the float, I met up with David Duley. David is a dear friend and we needed some time together to catch up on things and map out our path to global domination (Dave is much closer to this than myself). We had a great afternoon of catching up with a few friends in the highlands part of down and finished up with a paleo-ish dinner at The Nook. Since I turn into a pumpkin when the sun goes down, I decided to end our evening early and on the ride home made the executive decision to accelerate my surprise visit to Tennessee.
The smarter/prettier half of this team (Julie) had a birthday this week and I had fashioned a little plan to pop in on her Sunday for some birthday wishes. So my week started off with a long and much needed visit with my loved ones. We took a boat ride, swam and I even managed to get a little nap in with Scott in the afternoon. Mom made up some very tasty burgers for our lunch and several of those found there way into a cooler with me back to the big city. It was also nice to get a ton of food containers washed and a load of laundry done.
The calendar for the remainder of the week was pretty tight. I had two new client intro sessions at the gym,tons of coaching, my training for the Strong First Kettlebell Certification we are hosting at our Marietta location in two weeks, recipe development and finding time to make some food. Well, not much time to make food…thankful I had those leftover burgers. We’re also in the middle of subleasing space at our Vinings gym to a Physical Therapist and negotiating all that and cleaning out our old office….boy what a week. Oh, and I managed to string together my second Brazilian Jiu Jitsu lesson in two weeks. Robb Wolf has been trying to get the BJJ hooks in me for over two years now. He introduced me to a fellow Atlantan several months back and I’ve really enjoyed my first two lessons. Finally, a trip to the garden to weed and pick lettuce and peppers. The tomatoes and okra are coming along well and we’ll have yellow squash by the weekend.
Another big pull on my time and attention has been getting this Cube Summit off the ground. All the pieces are in place. Actually, this week Lucy Hendricks agreed to participate…PUMPED. This is going to be a great event with tons and tons of takeaway for an athlete, coach and weekend warrior. The early bird ticket special is expiring at the end of the month and I’m hoping we can sell out soon. Atlanta is so easy to get to and I’ve managed to organize some of the industries best and brightest to spend and entire day on movement, training and nutrition. Spread the word if you know of folks interested in gaining an edge.
OK, so meal planning this week was chaotic at best. Eggs and bacon continue to be the ‘go to’ meal in a pinch. Most of my training has been early mornings so I’ve been hammering away on some protein shakes. I usually make a batch of 2 or 3 and keep them in the fridge to pack each morning. Each shake is crammed up with about 1200 calories (mostly fat) and that seems to hold me through lunch. They are also incredibly convenient on mornings where I’m out the door in a hurry.
Busy days led to several meals at the food bar of Whole Foods. You’ll never guess the sign I ran across…PALEO. I always get a little tickle out of an organization founded by vegans is SO into our movement. A client also treated me to lunch on Wednesday at one of our favorite restaurants, Muss and Turners. Finally tested the shower/dish washing machine and looks like this is a great way to wash bigger items that don’t fit in the bar sink.
Yes, I joked about this last week (and got several funny responses). It works and I’d recommend for anyone traveling or without access to a dishwasher to try it out. Finally, I managed to make an obnoxious amount of mini pizza bites to tide me over in a pinch.
All in all, a light week on the cooking front. Here’s what went in my belly.
1 pound bacon
2 dozen eggs
1 pound ground venison
1 pound salami
1 bunch bananas
1 bag frozen blackberries
Copious scoops of Well Food Co Protein Powder
2 cups macadamia nuts
2 cans coconut milk
Whole Foods Meal- Moroccan Chicken, broccoli salad, beef fajitas
1 pint mushrooms
1 vidalia onion
2 bell peppers
1/4 cup black olives
2 cloves garlic
1 pound potatoes
3-5 tablespoons of ghee
1 bunch dandelion leaves
Assorted spices and herbs
I'm really looking forward to playing with this recipe once I'm back in a real kitchen. Until then, feel free to adapt to your oven/stove top filled lives.
- 1 pound venison sausage
- 1 egg
- 8 ounce can tomato sauce
- 2 tbs. tomato paste
- 2 cloves garlic, peeled and finely chopped
- 1/2 cup fresh basil leaves
- 1 tbs. sweet onion, finely chopped
- 1 tbs. bell pepper, finely chopped
- 1 tbs. black olives, finely chopped
- 6-8 slices of pepperoni or salami
- salt and pepper to taste
- Combine egg and sausage in medium bowl. Mix thoroughly and heat griddle to 375F.
- Form 12 mini patties with meat about 1/4 inch thick. Salt and pepper patties as desired. Cook 3-5 minutes per side on the griddle.
- Finely dice 3-4 basil leaves and combine with tomato sauce, paste and garlic in small bowl mixing well.
- Set toaster oven to broil. In batches, spoon your sauce on top of each patty and place your favorite toppings on each mini pizza.
- Broil for 10 minutes. Garnish with remaining basil and serve.