Wednesday, July 16, 2014

USAW National Championships -- This Weekend!

Come watch Catalyst Athletics @ Nationals!

I am on a plane to Salt Lake City now to compete in the 2014 USAW National Championships!  I can't believe it's already time... and for my second Nationals!  With all the work travel I've been doing for the past 12 weeks, I lost track of time.

I think this will be USAW's biggest National Championships ever, with over 400 athletes, multiple platforms, and multiple sessions for each weight class.  I'm still lifting as part of the Catalyst Athletics Weightlifting Team and this year we have ten people going to Nationals!  I hope we medal as a team again this year!

You can watch us all LIVE at the Grand America Hotel in Salt Lake Cityor via webcast at:

Thursday, July 10, 2014

Baked Chicken with Capers and Olives

Lemon Baked Chicken with Capers and Olives

I've been playing around with cooking with chicken recently since I feel like it's one of those proteins easily and often overcooked, but is so good when done right: moist, tender and full of flavor.  So for my 200th post, I'm excited to share with you one of my new favorite Paleo dishes: lemon baked chicken with capers and olives.  Check it out!

Wednesday, July 2, 2014

Paleo Cauliflower "Couscous"

Cauliflower "Couscous"

'Tis the season for cauliflower!  If you go to the Farmer's market now, you'll probably find many farms with lots of cauliflower, colored cauliflower, and even Romanesco.  I've been on a Mediterranean/Spanish/Moroccan/Israeli kick lately.  A couple weeks ago I made a baked chicken dish with lemon, capers, and olives and had it with some couscous (the real deal).  After my first serving, I figured I could do with out the couscous and sub it for the healthier and gluten free cauliflower mock version of it.  I try to cook with ingredients in season as much as possible, so with cauliflower fresh and in abundance, I figured it would be a great time to take a stab at our version of the Paleo "Couscous."  I want to say it has a Mediterranean flair to it, but I don't know the cuisine well enough to claim that.  Regardless, it's still pretty freaking good.