Chicken with Figs and Walnuts

Cook, covered, 2 large sliced onions in 2 tbs butter and 1 tbs sunflower oil in large pan over med heat. Stir in 1 tsp ground ginger, pinch saffron threads, 1 tsp cinnamon. Add 1 chicken cut into 6 pieces, season with salt and pepper, chicken pieces 25 min later.

Let onions reduce to rich brown sauce. Stir in 1 tbs honey. Add 1/2 cup walnut halves and 4-8 fresh figs peeled and cut in half. Cook them for 2-5 minutes. Add chicken pieces under figs and cook a few minutes more.

Chicken with Caramalized Onions and Honey

Blanch 1 lb shallots or baby onions in boiling water for 5 minutes. Drain, peel, trim roots. Saute 1 onion chopped until soft over medium heat in a large pan or casserole dish. Stir in pinch of saffron threads, 1 tsp ground ginger, 1 tsp ground cinnamon, and add 1 chicken cut into 8 pieces. Season with salt and pepper, brown chicken all over.

Add 1 cup water and cook covered over low heat for 15 minutes, turning pieces of chicken until breasts are done. Lift out breasts. Add shallots and cook covered for 25 minutes until remaining pieces very tender.

Lift out chicken pieces. Stir 1-1.5 tbs honey to pan. Cook uncovered until water evaporated, onions are caramalized. Return chicken to pan until heated through. Sprinkle with fried almonds.

**Alternative recipe: Cook chicken the same. Peel and quarter 4 small pears. OVer med heat, saute pears in large skillet with a little butter and a little sunflower oil. Present ontop of chicken pieces.

Roast Sea Bass with Herbs and Onion Confit

In covered pan, cook 1 lb onions sliced in 4 tbs OO over very low heat for 30 mins. Stir in pinch of saffron threads and 1 tbs honey, salt and pepper. Cook uncovered for another 10 minutes. Spread over bottom of ovenproof dish.

Slash 1 large sea bass across thickest part to ensure even cooking. Rub fish with salt and OO, stuff with a mixture of 2 tbs chopped parsley, 2 tbs chopped coriander, 4 garlic cloves crushed, juice of lemon, salt and pepper.

Place stuffed fish on bed of onions and roast in 375deg oven for 25 minutes.

Roast Cod with Tomatoes and Other Veggies

*traditional dish calls for tomatoes and potatoes. Substitute with sweet potatoes or paleo friendly veggie of your choice*

Slash skin of 6 cod fillets across thickest part to ensure even cooking. Mix chermoula ingredients (2/3 cup chopped coriander, 4 garlic cloves crushed, 1 tsp ground cumin, 1 tsp ground paprika, 1/2 tsp ground chili pepper, 6 tbsp EVOO, juice of 1 lemon) and marinate fish in half the quantity for 30 minutes.

Cut 1 lb tomatoes into slices along with other sliced veggies of your choice. Place in bottom of OO coated baking dish, coat veggies with OO, salt and pepper. Put in 475deg oven for 50 minutes (if using potatoes), shorter time if using softer veggies. Place fish fillets on top, skin side up, return to oven for 10-12 min, until thickest part of fish flakes.

Pour remaining chermoula sauce over pan.

Tomatoes Stuffed with Roasted Peppers and Tuna

Place 4 red bells under broiler until blistered al over or roast in hottest oven for 30 min. Peel, discard seeds. Cut peppers into strips.

Mix 3 tbs EVOO, 1 seven ounce can tuna, 2 tbsp capers, 4 tbsp black olives, peel of preserved lemon (chopped), 2 tbsp chopped parsley to peppers.

Cut circle around stack of 6 large tomatoes. Remove center and seets. Fill with rst pepper mixture and replace caps. Bake at 350deg for 20-30min.

Chicken and Onion "Bstilla"

Cook over very low heat 2 large onions (sliced) in covered pan with 2.5 tbsp sunflower oil for 30 mins. Separately fry 1/3 cup blanched almonds in 1/2 tbsp sunflower oil. Drain. Stir in 1/2 tsp ground ginger and 1 1/2 tsp ground cinnamon into onions, add 10 ounces bite size chicken breast, season with salt and pepper. Cook, covered, for 15-20 minutes. (Make sure no remaining liquid in pan) Add 1/2 cup cilantro. Sprinkle with almonds.
Opt: Spread mixture over almond flour crust to simulate the pastry of a traditional bastilla. Bake until crust is done.
Sprinkle with cinnamon and a dash of honey.

SPARTAN CHALLENGE

So here we start.....the Spartan Challenge...the training that all spartan soldiers must endure....or something like that.

I'm beginning a 7 week intensive challenge with CrossFit Central called the Spartan Challenge and it begins today!!  I will be taking on extra workouts, chronicling a workout journal, keeping a food and sleep log, Zoning/Paleo, compiling before and after photos/body comp, and will be motivated and held accountable by my wonderful coach and awesome teammates!  Below I have listed my specific/attainable/high bar goals for the 7 weeks so y'all can hold me accountable!  I promise to blog about my experience as I take on this journey in my attempt to see intense results in 7 weeks!  Here we go!

- I will lose 5% body fat (+2% per 3 weeks; down to 15-16%)
- I will eat clean 95%, Paleo/Zone 85%
- I will discover a new Paleo recipe each week
- I will perform perfect chest to bar pullups
- I will perform strict handstand pushups
- I will get 1 muscle up
- I will set a personal record in deadlift (goal 220lb)
- I will set a personal record in back squat (goal 175lb)
- I will set a personal record in clean and jerk (goal 105 lb with correct form)
- I will accomplish a sub 7 min Fran!
- I will improve my mile time to 9 min-mile
- I will be consistent daily with supplements