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Kitchen Adventures || African Groundnut Stew

Well, today did not go as planned… Which is why you’re getting this post so late 😉 Something happened to knock the phone and internet out at the gym and working on my cell is not ideal.

I also had a ton of running around to do to pick up things for our upcoming 10 Year Anniversary Party!

Guys, I can’t tell you how excited I am for this! I’m going to plug it everywhere I can until party time, but meal tickets and raffle tickets are on sale now and trust me, you do NOT want to miss out on either! We have some super cool raffle prizes and tickets (for both the raffle and the food) are cheap y’all! As for the meal plates, you can’t have a party at a ranch in Texas without BBQ. AJ’s Ranch Roach Grill is one of our favorite go-tos down here in San Marcos. When I don’t want to cook, brisket it is! Tim has also known Andrew for years so we’re excited to support a friend.

Honestly, this whole party is put together by partnering with friends. I’ve spent the last couple of weeks reaching out to our friends and cohorts to bring the people and things we love together… Anyway, I have a ton of things to do this evening for this party so I’m going to get on with the recipe. Get your tix and I’ll see ya there! 🙂

African Groundnut Stew 

1 lb Ground Turkey
1Tbsp extra virgin olive oil
1 medium red onion – finely chopped
1 medium green bell pepper – finely chopped
1/2 cup chopped celery
3 cloves of garlic – minced
2 Tbsp fresh ginger – peeled and minced
2 Tbsp curry powder
2 large tomatoes – diced
1 bay leaf
4 cups chicken or vegetable broth
4 Tbsp natural almond butter – creamy or crunchy!
1 1/2 cups soybeans (edamame) cooked (I just use frozen in the steam bag)
1/4 cup fresh cilantro – chopped
1 lb baby spinach leaves
Salt and Pepper to taste.

Heat olive oil in a large pot or Dutch oven over medium heat and brown the ground turkey. Add the onion, bell pepper and celery and saute until soft and translucent, about 4 minutes

Add the garlic, ginger and curry powder and saute until fragrant. Be careful not to brown the garlic.  Add the tomatoes and bay leaf and cook, uncovered until tomatoes are slightly reduced, about 3 minutes.

Add the broth and bring the mixture to a boil.  Reduce the heat to low and whisk in almond butter until blended.  Add the soybeans and cook until heated through, about 2 minutes.  Stir in the cilantro and spinach.  Season with salt and pepper to taste!

This recipe is cozy and earthy and a great way to break out of your normal routine. Enjoy!

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Kitchen Adventures || Cozy Comfort Food – Hearty Soup

It’s kind of strange how food can bring so much comfort emotionally, but it really does! Over the weekend, Tim wasn’t feeling so hot AND we had his mother in town visiting. Sunday evening, it was chilly out, Tim was resting, and I wanted to make something cozy for all of us to enjoy while we watched a movie. If you haven’t figured it out yet, I love soups. I love to make soups, especially in my cast iron dutch oven. I wanted a nice hearty soup with warm fall flavors and this is what we ended up with!

It did the trick! We were warm, full, and happy. Tim got a little soup therapy, and I got the thumbs up from his mom so I’d call it a success! I know it’s Thanksgiving this week and there will be plenty of chow making the rounds, but if you need something quick and you’re tired of turkey, this can be on the table in under an hour. Enjoy guys!

Also, Happy Thanksgiving! Hope everyone gets some quality family time in this week. Tim and I are grateful to have all of you in our lives! XO

*Take note on the spice blend – I did not have Old Bay seasoning on hand, but I made an awesome mix on my own that I actually like better. Easy route, go Old Bay, but if you don’t mind spending another minute or two to mix it up, the alternate is awesome.

INGREDIENTS:

  • 1 lb ground Italian sausage (turkey works as well – heck! Maybe you shred up the leftover turkeyfrom Thanksgiving!)
  • 6 cups chicken (or vegetable) stock
  • 1 cup uncooked wild rice
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 2-3 Bay Leaves
  • 1 1/2 tablespoon Old Bay seasoning – see below for alternate mix
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Alternate to Old Bay

  • 1 Tbsp celery salt
  • 2 tsp fresh ground black pepper
  • 1 tsp paprika
  • 1/2 tsp dry mustard
  • 1/4 tsp nutmeg-fresh ground if possible
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ground cloves
Combine all ingredients in a small bowl and mix well!

INSTRUCTIONS

**I really cannot tell you how worth it an enameled cast iron dutch oven is guys.. I use it for everything! This is the one I have, but Cuisinart, Martha Stewart, and so many others make very similar ones. Such a solid investment!

  1. Heat (an extra) 1 tablespoon butter in a large stockpot (or dutch oven)  over medium-high heat. Add in the meat and cook, stirring occasionally until browned.
  2. Add onion and sauté for 4 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  3. Add in the stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaves and seasoning.  Stir to combine.
  4. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  5. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour (add gradually) until combined, and cook for 1 minute.  Slowly add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  6. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra seasoning, if you would like) as needed.
  7. Serve warm.  Or transfer to sealed container(s) and refrigerate.
I’m a firm believer in corn bread, so that’s what we had with this soup. On that note, I just used a little box of Jiffy, but I always add about 1/2 cup of frozen corn. This time though, I used unsweetened coconut milk instead of regular milk and I don’t think I’ll ever go back. It was awesome!
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CrossFit Austin || Celebrating 10 Years Strong!

Join us in celebrating 10 Years of serving the Austin Community!

What:

We are so honored and excited to be celebrating 10 Years Strong w/ CrossFit Austin! Serving the Austin community for the last 10 years has been no small feat, but one of the most rewarding! The relationships and journeys we’ve fostered have filled these walls with love. We hope you can join us to celebrate!

When:

Saturday, December 8
2:00 – 6:00 pm

Where:

The home of Linzi Newth

14015 S Turnersville Rd
Buda, TX 78610

*Next door to her awesome business – Remington Pet Ranch! Check them out for pet grooming, boarding, daycare.. They’ll even come pick up your pooch on their tricked out bus!

*Note – this will be an outdoor party so dress accordingly. Don’t worry though, there WILL be a bonfire! 

Who:

All members, families, friends, residents in the area! It’s a party y’all!

*Unless you’re dropping them off next door for a boarding/grooming/or daycare appt. Please leave pets at home. The party is at a private residence and we want to respect the space.

What else:

Male and Female members of the year awards
In years past it has been Push Up Man and Push Up woman, but with new ownership and a new decade ahead, we are excited to announce our new annual award – Stay tuned!

Superlative awards
Think high school year book 😉 Always a lot of fun and a good way to get to know your CFA community

Games
Corn hole, spike ball, frisbees, etc… You can also make smores at the bonfire if that’s your thing 🙂


Food & Brews

Usually we have our annual party at a restaurant or bar where everyone’s on their own and food and beverages can get pretty pricey. We’re thrilled to be able to offer discounted meal plates and beverages thanks to some of our friends! 

We are having BBQ plates catered from one of our favorite go-tos! Owned and operated by a long time friend of Tim’s, AJ’s Ranch Road Grill will be cooking up all kinds of goodies at a steal! They are even coming out to serve for us!

Brisket
BBQ chicken
Mac & Cheese
Pinto Beans

**We’re also excited to have custom printed cups for the occasion! We’ll have 3 kinds of beer from a couple of our neighbors! If you plan to drink beer you must be (21+) and must purchase a beer cup with or without a meal. Cups may also be purchased if you don’t plan to drink beer and just want a commemorative cup 😉 


NXNW Restaurant and Brewery on Slaughter lane –
Zombie Dragon IPA & Northern Lights Lager

Two Wheel Brewery in Buda
Buda-Ful Blonde Ale

We’ll also have some of the standards if craft isn’t your thing.

BBQ plates + CFA Cup $15  – Will include 2 meats and 2 sides, cup must be purchased if you plan to drink beer. (21+)  Water and tea will also be provided
PURCHASE HERE

BBQ plate (food only) $12 – Will include 2 meats and 2 sides – water and tea provided with meal plates
PURCHASE HERE

CFA Cup only – $5 – Cup must be purchased if you plan to drink beer (21+) You can also purchase without drinking beer if you just want the cup! 🙂
PURCHASE HERE

POTLUCK SNACKS/APPS – We’ll be setting out some additional snacks and appetizers for free. Help us stock the table and bring your favorite! Ex: Chips, salsa, guac, veggies/fruit/meat trays, potato salad, cole slaw (it’s outside so anything that needs to stay cool will do great!) crackers, cheese, sweets, etc…

*Email gen@crossfitaustin.com to purchase plates and cups

*RAFFLE TICKETS*

We are excited to be working with several of our favorite local restaurants and businesses for some awesome raffle prizes!

So far our prizes include:
Emmer & Rye Gift Cards
District Kitchen Gift Cards
Rosewood Gift Cards
Stronger Faster Healthier prize packs
Cryo + Compression session at Restore Cryo
Infared Sauna + Stretch session at Restore Cryo
Austin Weightlifting 1-on-1 Sessions
Massage with Heidi @ CFA

But, there is much more to come!

Email gen@crossfitaustin.com to purchase raffle tickets! All proceeds go to covering additional costs for the party and left over goes to our equipment fund! 

Raffle tickets
1 – $2
3 – $5
5 – $7
10 – $10


What do I need:

A lawn chair
Cash for raffle tickets if you didn’t pre-purchase and have FOMO
Warm, outside clothes or a blanket (just in case)
Potluck dish for the snack/app table
The meal and beer tickets you purchased
Your party pants




 

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Kitchen Adventures || Quick Chili for a cold day!

HOLY BURR! There is a reason that I moved out of Kansas and to Texas… cold weather. I will say… I’m glad it’s not raining anymore, but this is for the birds.

I say that, but guess where we are going for Thanksgiving next week? Yeah.. Kansas. My dad said they’ve already gotten their first snow. I honestly don’t mind that if I don’t have to be driving or getting out in it. I’ll take snow on Thanksgiving day when we can veg out and just watch it come down in the yard.

So, guess what I was craving with the cold weather? Chili. I’m not really a fan of the typical chili beans and I like a lot of “stuff” in it, so this is the recipe I came up with when I wanted chili MY way. With every recipe, you can add and subtract as desired, but I like to think this is a pretty good one. Tim would agree… we’ve had this twice in the last couple of weeks and he hasn’t complained. 🙂

Alright, put on your sweatpants and get to cooking! This will be ready in no-time. It’s not one of those chili recipes that needs hours to simmer so if you want a quick one for tonight – I got you covered.

Weeknight Chili 

INGREDIENTS
1 Tbsp Olive Oil
2 Lb ground meat of your choice – I like a mix of 1lb Bison and 1lb Beef
1 15oz can of black beans – drained and rinsed
1 15oz can of garbanzo beans – drained and rinsed
1 14.5oz can HEB fire roasted tomatoes
1 14.5oz can HEB diced tomatoes with green chilis
1 medium yellow onion – diced
2 cloves garlic – minced
1 large jalapeno – finely diced
1 poblano pepper – diced
1 large bell pepper (color of your choice) – diced
1 cup sweet corn (I use frozen)
*2-3 Tbsp chili powder – I like a lot in my chili so I use 3, but go to taste
1 tsp ground cumin
1 tsp dried oregono
*1/4 tsp cayenne pepper (Optional if you like spicy)
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp fresh ground pepper

For topping – All optional
Diced onion, diced green, fresh cilantro, sliced jalapeno, plain greek yogurt (I actually like this better than sour cream), sliced avocado, lime wedge, tortilla chips… make some cornbread… the world is your oyster.

INSTRUCTIONS

In a large pot (I use my cast iron dutch oven… let’s be real, I use it for EVERYTHING)… heat the olive oil over medium-high heat. Add the onions, jalapeno, bell pepper, and poblano pepper and cook for 2-3 minutes until they begin to soften. Add the garlic and cook another minute. Add the ground meat, stir and cook until browned throughout.

Add the seasoning and all your canned goods. Tomatoes (both kinds) – (note* If you can’t find those, about 30 oz of any diced tomatoes will do. I just love the flavors of those), black beans, and garbanzo beans. If you need more liquid you can add a little water or broth, but keep in mind the ingredients will cook down a bit and release some moisture.

Bring the chili to a boil, add the corn, then reduce the heat, cover and simmer for about 20 minutes. The longer you simmer the more the flavors will blend, but it’s pretty much ready at this point! Taste and adjust your seasoning if you prefer.

Put your coziest socks on, dish it out into nice deep bowls and load it up with your favorite toppings! Netflix and chili y’all.

 

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November Athlete of the Month || Steve Singleton!

Each month we spotlight a different CFA athlete who stands out and shows just how awesome they are. What is it that makes up an Athlete of the Month? It may not be the person that finishes the fastest, Rx’s every WOD, or gets a PR every time they walk in the gym. Although we love and celebrate when those things happen, the Athlete of the Month is made up of much more than physical ability. This person shows up, gives their best every time, and then gives a little more. They are hungry to learn and always ready to do the work. They support their fellow classmates and encourage them to reach their goals. This athlete embodies what we believe the CrossFit Austin Community should be about.

Our November Athlete of the Month is Steve Singleton! Steve has only been a part of the CFA family since July, but he came in HOT and has already made massive jumps in his training! Steve is a regular in the “4:30 Fire” crew, but you’ll occasionally find him popping into other classes, always making fitness a priority in his schedule. From day one, he has had some clear goals in mind and immediately began doing the extra work to achieve them. He takes the time to do the extra work, schedule individual sessions, focus on technique, and it shows in the PRs he’s hitting!! Steve exemplifies so many of the qualities we look for in an AOM and has shown some awesome progress in his time here. Steve, the CFA Team is proud to honor you as our November Athlete of the Month and as an awesome part of this community. Thanks for your all your hard work and we look forward to seeing all you accomplish in the years to come! Congratulations!

State your Name and/or Nickname please:Steve Singleton

Words to live by?
Success is not final, failure is not fatal; it is the courage to continue that counts. – Winston Churchill

What is your fitness background?
I was an athlete growing up, but exchanged the weights for a whisk a couple of years ago which is one of the reason I turned to CrossFit.

How long have you been CrossFitting?
I briefly tried Crossfit in New England, but it didn’t workout. I joined CFA last July.

Take us back to your first day of CrossFit… How did you feel? How do you compare it to workouts today?
I don’t think I was nervous because I knew it would take time and patience to learn things, but I also wasn’t confident in myself as an athlete. Today, I walk in with confidence in the skills I have learned.

What’s your favorite part of CrossFit Austin?
I truly enjoy seeing everyone push themselves and each other with every workout. We all have strengths and weaknesses, therefore can step up and help one another get through each day.

Current Training Goals/PRs?
My current goal isn’t a number, but a time. I took a picture of myself on June 19, 2018 at one of the lowest points of my life, one month before joining CFA; I look forward to taking another picture on June 19, 2019 to see how far I’ve come.

My short term goal was to get a single muscle-up… nailed it.. now, on to the rings

What advice do you have for folks just starting out in CrossFit?
Less really is more! With time and practice focusing on form, the PRs will come.

What is your cheat meal go to?
Breakfast tacos! Any kind any way.. I learned the hard way that New Englanders don’t know what they are or how to make ’em right. Worst two years ever! (Not really)😎

How do you use your fitness outside of the gym?
I use my body everyday as a massage therapist so keeping up with fitness is key to my longevity

Tell us about a moment you felt most proud of yourself during a workout.
The day I broke my pr by 90lb on the power clean. All the 1-on-1 sessions with Dylan and pointers from the coaches really paid off!

If you could create a WOD and name it for yourself, what would it be?
The Triwizard Tournament: for time

  1. 50 squat snatches
  2. 50 burpee into jumping pull-ups
  3. 1600 meter run

What are your hobbies, interests and/or talents outside of CrossFit?
I’m a massage therapist by trade, but a pastry chef by hobby. I went back to school when I turned 30 to get my degree in Pastry Arts, just for fun. Also, I’m a retired professional wrestler (just like on TV)

Tell us something we don’t know about you…
The workout was a hint to this… I’m a HUGE potthead aka Harry Potter nerd. I was 12 when the first book came out and I’ve been a fan ever since. The dragon tattoo on my shoulder is a custom piece I had drawn by taking 3 pieces of graphic art from the movies.

Leave the fine folks of CrossFit Austin with some parting words
As someone who’s is naturally introverted I’d like to just thank everyone, coaches and workout crew, for making me feel welcome from day one. Coming to CFA was something that was definitely out of my comfort zone, but with great risk comes great reward because joining was one of the best decisions I’ve made.

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Kitchen Adventures || Sweet potato breakfast bowls

Happy Hump Day! I hope your week has been full of awesome things! It’s been a bit hectic around here, but that’s only because we are planning our 10 Year Anniversary Party! We’re so excited y’all 🙂

I’m going to keep this one brief because I have a ton of things to do for said party, so we’re going to get straight to the kitchen. I’m usually a savory breakfast person. Don’t get me wrong, I love pancakes and pastries, but if it isn’t paired with something savory, I’m usually not into it for breakfast. This recipe may be the exception to that.

It’s sweet without being overly sweet… if that makes sense… and like all my favorite things, you can customize this with your favorite toppings. I’ll share what I used, but also list a few other ideas for you. If you need a super quick breakfast option, this is the way to go. Enjoy!

The amounts I’m sharing made 3 bowls for us… adjust accordingly 🙂

Sweet Potato breakfast bowls

INGREDIENTS
2 Large sweet potatoes
1-2 Scoops protein powder (I used SFH churro, but I think a vanilla, coconut, or even chocolate would be good in this)
1 Large apple
1 tsp coconut oil
1/2 tsp cinnamon
1/3 tsp nutmeg
2 TBSP Almond Butter

Topping options
Raisins
Sliced Almonds
Chia seeds
Flax seeds
Rolled Oats
*Optional – a drizzle of date syrup, honey, or maple syrup on top

INSTRUCTIONS
You have 2 options with the sweet potatoes. If you prefer oven baked, wash and poke your potatoes with a fork several times. Wrap them in foil and baked them at 425 for 45-50 minutes…

**If you go the microwave route, start your apples first so they can bake while you prep the rest.

I do not have time or patience for that so I go the microwave route. Wash and poke with a fork 5-6 times. Wrap them in wax paper and microwave. Usually about 7 minutes, but if you do them together it may be a bit longer. Rotate them half way through and microwave until soft and fork tender. Cut open and let them cool for a few minutes before handling.

**Apples – Preheat the oven to 350. Wash, core, and dice your apple into cubes. I like to leave the skin on, but it’s up to you. Toss the apples in a bowl with coconut oil (liquid form) along with the cinnamon and nutmeg. Line a baking sheet with foil and spread the apples out on the sheet. Bake the apples for 10-15 minutes or until softened and golden. Your kitchen is going to smell amazing!

Once your potatoes have cooled enough to handle them (don’t let them get cold if you plan to eat this immediately) remove the skin and put them in a large bowl. Mash them up with a fork. Add the protein powder and mix it in well. If you’re having trouble mixing it in, add a little bit of liquid of your choice. I used coconut milk. You can also had more cinnamon and nutmeg to this mixture if you prefer. 

Dish out a bowl of the potato/protein mixture. Top it with a tablespoon of almond butter, the apples you just baked, and whatever else you prefer! Mine had raisins, chia & flax seed, sliced almonds, raw rolled oats, and a little drizzle of date syrup.

You could also skip the apples and do chocolate chips instead. I haven’t tried it, but I bet this would be good with some blueberries, shaved coconut, any other kind of nuts… It’s up to you! It takes on almost an “oatmeal” feeling so top it up however you want.

Even though I’m a savory breakfast person, I’ll definitely be making this again.

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