Runner Who Tris

Lifetime runner who now enjoys a multi-sport lifestyle. Most recently, I have traded my long arduous workouts for much shorter, high intensity workouts and love the results and the extra time I now have to devote to other interests. Several months ago, I began to eat a paleo diet and I feel like a new person. I am enjoying a weight I have not seen since my early teens and my energy level and performance recovery are amazing.

Powerful depiction of how women often view their own appearances in contrast to how others see them.

Fermented veggies. Good for the gut.

I don’t work out to cheat death. I work out to embrace life.

Fast food.  Real food. Lamb burger atop steamed brussel sprouts.  Mixed field greens buried under blueberries, raspberries, and pecans, drizzled with fresh lemon juice and walnut oil.

Onions, radishes and swiss chard sauteed in coconut oil.  Looks good on the plate; tastes even better.

Drinking several quarts of homemade bone broth each week enables me to recover much more quickly from intense workouts.  It also just makes me feel great!  An added bonus is that I not been sick in months.  Broth heals, invigorates and calms.
Throw beef bones or poultry carcass into a crockpot, cover with water and cook on low for 12 hours.  Remove any meat after 12 hours (save to eat), break the more tender bones and return all bones to liquid in crockpot.  Add onion, root veggies, celery (scraps will do) and fresh herbs.  Add more water if needed or to taste.  Cook on low for another 12 hours.  Cool in crock and then strain through a cloth. Store precious broth in mason jars in the fridge.  
I almost always have a batch of broth brewing in the crock.  

Drinking several quarts of homemade bone broth each week enables me to recover much more quickly from intense workouts.  It also just makes me feel great!  An added bonus is that I not been sick in months.  Broth heals, invigorates and calms.

Throw beef bones or poultry carcass into a crockpot, cover with water and cook on low for 12 hours.  Remove any meat after 12 hours (save to eat), break the more tender bones and return all bones to liquid in crockpot.  Add onion, root veggies, celery (scraps will do) and fresh herbs.  Add more water if needed or to taste.  Cook on low for another 12 hours.  Cool in crock and then strain through a cloth. Store precious broth in mason jars in the fridge.  

I almost always have a batch of broth brewing in the crock.  

In the grocery store, something that requires a nutrition label is a product; something that doesn’t is food.
via Scott Sonnon’s 28 Days Primal (via primalpalette)