This has been another fun week in the trenches of bachelorhood. I’ve had a very interesting opportunity this past week to course correct on some of my previous opinions about food and taking an “any port in a storm” approach to fuel. In addition to that, Julie an I are closing in on getting our new home squared up. This is great news as the family will be reunited in the coming weeks.

OK…so what was my lightbulb moment this week regarding food and proper nutrition? For years, I’ve always encouraged clients and friends to avoid blending their veggies into shakes. My response was always “you should be chewing your food and allowing your body to do all the digestive work. I’ve been dismissive of busy schedules and excuses as to why folks simply couldn’t take the time to eat their food. The last several weeks have opened my eyes to a very simple fact – if blending your veggies in a shake means you’re actually EATING your veggies….I’m all for it. That’s been me for three weeks now. With little storage space (mini fridge) and limited time to shop, it’s been extremely difficult for me to eat fresh veggies.

This became extremely obvious to me on Wednesday this week when I was reviewing my food log with a local functional medicine group. Oh, did I mention that my adrenals are pretty flatlined right now with all the moving, gym work and having two little ones running around? So, I’m working through a supplement protocol to try and get myself fixed. Logging food has been quite the eye opener. During my visit, we were discussing food and it was quite alarming how few fresh veggies I was eating. I’ve been making at least one trip a week to the garden to pick chard, kale, squash and tomatoes. My struggle has been keeping those veggies from spoiling.

So, in preparation for the StrongFirst certification this weekend, I did the unthinkable (for me). I threw a ton of kale and chard into a protein shake and loaded up a few 1000 calorie shakes for the event. For me, this is the difference between eating these vitamin rich foods or not. I also managed to fire up the slow cooker last night and get some tasty oxtail cooked up.

Here’s my list of ingredients and food for the week:
1# bacon ends
2# italian sausage
2 dozen eggs
3# grassfed oxtail
2 onions
2 large carrots
1# mushrooms
2# yellow squash
3 sweet potatoes
1 bunch celery
1 bunch bananas
3 bunches fresh picked chard
3 bunches fresh picked kale
1 can tomato sauce
1 garlic bulb
Copius amounts of Well Food Company protein powder
4-5 Lara bars

Slow Cooker Oxtail Stew

Preparation 20 minutes
Cook Time 6 hours
Total Time 6:20

Ingredients

  • 3 pounds oxtail
  • 1 large onion
  • 2 large carrots
  • 1 bunch celery
  • 1 pint mushrooms
  • 24 ounce can tomato sauce
  • 3 yellow squash
  • 2 sprigs fresh rosemary
  • 2 tbs. bacon grease
  • 1 quart vegetable stock
  • salt & pepper to taste

Instructions

  1. Heat bacon grease in large skillet. Salt and pepper your oxtail
  2. Brown oxtail on all sides (2-3 minutes per side)
  3. Remove from skillet and place in slow cooker
  4. Chop onion, carrots, celery, squash, garlic and mushrooms into desired size and add to slow cooker
  5. Pour in stock and tomato sauce
  6. Add rosemary and cook on low for 6-8 hours
  7. Remove meat from pot and debone. Serve on bed of veggies.

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