Turkey Trot 2010
Written by: Nicky
Happy Thanksgiving! Rich went out this morning and ran Buffalo’s 115th Annual Turkey Trot. He ran the 8K barefoot on a rainy day in 30 degree weather (Farenheit). He went barefoot into Tim Hortons for some black coffee beforehand and went barefoot into Buffalo Convention Center for the after-party.
He said many runners commented on his lack of footwear, but one runner complained that he wasn’t supporting American footwear companies. Actually, Rich’s feet were made in America. I doubt that guy said anything to all the Nike and Adidas wearers out there.
On a lesser note, I ran I 5K around the neighborhood today with my dad (the race was completely sold out). My Fivefinger Flows held up well in the cold and rain. Sometimes I notice my Flows have too much material between the toes, but I had a great minimalist footwear experience for cold weather. I hope they work this well when the temperature plummets to single digits or below. I may have to add a pair of injini socks at that point.
Time for Turkey!
I was looking for something new to try for breakfast this week, and I came across this recipe for Almond Banana Pancakes on Mark Sisson’s website, http://www.marksdailyapple.com. The site has tons of primal recipes worth trying. I followed this recipe and the pancakes were absolutely amazing! I think they taste even better than real pancakes.
This recipe is quick and easy. I found that this recipe works well even if you use only 1 banana.
Here’s how I followed Mark’s recipe:
1 heaping tablespoon of almond butter
Grass-fed butter or coconut oil
I mashed the bananas with a fork. Then I added an egg and mixed it with the banana using the same fork. Next I added the almond butter. It’s fine to leave some small banana lumps in the batter.
I greased the pan with grass-fed butter. It should work well with coconut oil if you don’t do dairy. Pour some batter onto the skillet (I made each pancake about 4 inches). The key is to cook the pancakes on low heat until the edges round. Then it is safe to flip them.
I served the pancakes with warm blueberries. I added some eggs and sausage on the side. Heaven!
Note: Attempt at your own risk. It may be illegal, and it is dangerous.
Just because you don’t have a cave doesn’t mean you can’t go caving. Let me explain…
A few weeks ago a couple friends and I decided to do some spelunking. We couldn’t find a cave but we did find some pretty sweet tunnels. Alright, it was pretty much just a drainage system, but it was still a lot of fun. We found a cool underground room that we call The Chamber of Secrets. Since it is a secret I cannot tell you exactly where it is. It is nice to go in there and just relax. You are completely secluded from the world but your phone still works! It’s odd, I know. Being underground and having cell phone reception, but we tried 3 major carriers and they all work. This adventure has sparked a new interest in me. I am looking for more places to explore with my friends. Don’t be afraid to take chances and find new (to you) things/places. Just remember that if you decide to do this you may get hurt so don’t go alone and if you are going somewhere that needs a flashlight definitely take extra batteries. One thing I like to do is take a zip-lock bag with me for my phone/wallet/etc. in case I’m going to get wet. You never know where a creek with be when exploring.
Note: It may be illegal, and it is dangerous. Attempt at your own risk.
Hot Apple Cider
I am pleased to give you “Hot Apple Cider” by Shoeless Joe and the Philosophical Kid. This is a live performance done at Daemen College for their Musicale.
Winter is Coming
There is no denying it anymore. Winter is right around the corner. With cold weather comes some barefoot issues. You can’t really walk around outside barefoot when there is 2 feet of snow everywhere. Don’t be afraid to wear boots this winter. You can’t be barefoot all year long when you live in Buffalo, NY. I do plan on purchasing a pair of Vibram Five Finger Flows for this upcoming winter. I know that they won’t keep my feet completely safe and warm but they should work better than the KSO’s I’ve been using this summer/fall.
This winter season expect to see posts about fighting cabin fever, more recipes and the adventures of Shoeless Joe.
Long days and pleasant nights,
FRIGGIN AWESOME PALEO CHILI
This is the recipe for some pretty good Slow Cooked Paleo Chili. Because this recipe does not include beans I add the green peppers and one of the onions in towards the end to give it a little more heartiness. Enjoy!
2 lbs Grass-Fed Beef
2 Large Onions
2 Green Peppers
3 Garlic Cloves (Pressed)
2 T Chili Powder
2 T Crushed Red Pepper
1/2 t Cumin
1/2 t Garlic Powder
1 t Cayanne Pepper
2 14oz Cans of Diced Tomatos
1 Can of Tomato Paste (for a slightly thicker chili use a 14 oz can)
1) Brown the beef and drain
2) Put everything in the slow cooker EXCEPT the 2 green peppers and the extra onion. (They get added later)
3) Cook for 3-4 hours on high or 5-6 on low
4) when you have roughly 1 hour left add the green peppers and other onion.
That’s it. It’s a simple, great tasting dinner!
Spice Rub Crock Pot Chicken
Last night I made this recipe I found on Sarah Fragoso’s http://www.everdaypaleo.com. Her site is full of delicicious recipes, and this is one of my favorites. Very easy and super tasty.
Joe and I served this with a side of mashed sweet potatoes and pearl onions with Kerrygold grass-fed butter.
Spice Rub Crock Pot Chicken
1 5-6 lb free range organic chicken – giblets removed, rinsed, and patted dry with paper towels
1 white onion sliced
1 tsp sea salt (optional)
2 tsp paprika
1 tsp cayenne (I use about 3/4 tsp)
1 tsp white pepper
1 tsp poultry seasoning
1 tsp garlic powder
Cover the bottom of the crock pot with the sliced onions. Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken. Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot). No need for any liquid, the chicken will cook in it’s own juices. Make sure you spoon the onions and a little bit of the juices over the chicken when you serve it.