I failed rather miserably on my first two big attempts to be Paleo. On the first one, I had not planned ahead and I was tempted to the dark side by cakes and birthdays and there was no turning back. The second time, I went in with more of a plan and challenged myself (along with the challenge at The Cave) to 30 days. The timing was great, but by day 20 I was feeling rather weak and by day 27 (just 3 days short of the challenge) I could hardly work out. Roger thought I was probably deprived of fats. That day I went home and devoured some cheddar cheese and felt much better and stronger. But I failed.
So try three comes along and this time I planned to eat an avocado a day for the entire month to help my fat intake. I was also at this stage eating two tablespoons of chia (Mila brand… the shiny purple bags on your way to the bathroom) a day in my water and not having hunger cravings as it really does fill me up. The combination of the daily chia and the daily avocado made the 30 days a breeze. I was 100% Paleo for the 30 days and felt great! I have continues with the Paleo lifestyle, the daily chia, and never turn down an avocado. So I was super thrilled to try out the Avocado Soup recipe from “Cooking in The Cave” page 18.
Kitchen time: 30 minutes
1 tablespoon olive oil
1 onion, loosely chopped
2 cloves garlic, minced
2 medium avocados, ripe and peeled
2 cups chicken (or veggie) stock (broth can also be substituted, but then do not add the salt)
1 cup coconut milk (I have substituted coconut cream as well and that was yummy)
¼ cup fresh cilantro, loosely chopped (I freeze cilantro and use that too)
¼ cup fresh lime juice
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon cayenne
optional garnish: diced tomato and or diced mango!
With heat set to medium, place oil, onions and garlic in frying pan and sauté until soft (about 5 minutes)
Place sautéed mix in large capacity blender or food processor along with avocado, stock, coconut milk, cilantro, lime juice and seasonings. Blend until smooth.
Adjust seasonings and serve immediately or chilled with optional garnish.
I make this dish two or three times a week and need only make sure I have ripe avocados and fresh limes as everything else I generally have stocked in the house. The kitchen time says 30 minutes, but I think with my high speed Vitamix that I can get everything made in 20 minutes as I rush off to my meeting with my green soupy lunch. I made this for all of our teachers for teachers appreciation week (served in big jars) and have served it at a number of dinner and lunch gatherings. As I mentioned, I am rather addicted and it helps me maintain my fat intake and strength as well!
Workout for May 21, 2013:
A) Review bench press and spotting
B) Bench press: 5-5-3-3-1-1-1 (record it on the PR spreadsheet).
C) “3-Minute Grace” Scale weight to allow each person to complete 30 clean and jerks in approximately 3-minutes.
D) 10-minute AMRAP: run 200m, max handstand hold. Score is rounds and total number of seconds in handstand.
“Dirty Thirty” For time: 30 box jump / 30 jumping pull-ups / 30 kettlebell swings (1/0.75p) / 30 walking lunges / 30 knees-to-elbows / 30 push-press (20/15kg) / 30 good mornings (20/15kg) / 30 wall ball / 30 burpees / 30 double-unders.