So I officially joined Crossfit Goliath in April. There is lots for me to learn and relearn. I've been to many other crossfit gyms and finally feel this is the place for me. I told a friend that the gym you go to, you must feel comfortable, you must feel you belong, you must feel the coaches are there to help you, and for all to encourage and motivate you.
I got to meet many of the members when Mitchell decided to an inaugural crossfit 2015 open which enable us who don't like competing or don't think we are good enough to give it a try. It was hard, it was tiring, but all in all, it was fun. I also attended a Mobility seminar where we learn to do self deep tissue and trigger point massage. It was very informative. And this past Thursday, there was all girl gathering which was lots of fun, got to meet some new people. We did a workout, did yoga and then had wine and snacks. I made biscuit filled with bison which came out pretty good.
This weekend, I got time to cook. I usually choose fish as my challenge food since it is a food that people rarely cook since they they don't know how. I also made roasted brussel sprouts, Japanese sweet potatoes and a new experiment - biscuit made with coconut flour. So here goes:
Baked Cod and red snapper-
I only use wild caught seafood. I am experimenting with not using any sugar,salt, oil or very little of it. So I used coconut oil just to grease the pan and little bit on the fish.
Spices used: parsley, dill, ginger, garlic, onion flakes, lemon juice, chopped tomatoes, chopped mangoes.
Baked in the oven at 450 for 10 mins in a cast iron pan
Roasted Brussel Sprouts
Toss with oregano, sage, parsley, garlic, rosemary, avocado oil, coconut aminos
Baked in the oven at 450 for 12 mins or until sprouts are adente, It will continue to cook
Japanese Sweet Potatoes
Potatoes already cooked! Slice them and sprinkle some cinnamon and little mayple syrup.
Bake in over at 450 until warm and little brown
Coconut Flour Biscuit
This one I follow a recipe. I added bison to it
