As this week of conscious Primal effort comes to a close, I have noticed that I am much more mindful of the food passing from my hand to my mouth. Eating clean, whole foods takes some thought, some self-control, and some preparation.

Today, I had the pleasure to cook with some fellow Crossfitters. The meal was simple, seasonal, and Paleo but I realize that no matter how simple the preparation or how beneficial the nutrients, people must make a choice to commit to their kitchen or they will succumb to the pressure of the microwave oatmeal, the taco bell drive thru, or the pita chips and hummus. The way that you eat is entirely up to you. No one can force you to buy organic, spend time in your kitchen, and experiment with recipes.

With that said, here’s another day of deliciousness.

9:30 am – coffee at Mr. Toot’s coffeehouse and a bowl of papaya, orange, coconut, and cashews

12 pm – As I walked out of the newly opened Staff of Life natural foods market, they handed me a dark chocolate heart… Okay! Off to Crossfit for the catch 22 workout:

22 Deadlifts (103 lbs. )

100 m Farmer’s walk

22 Dumbbell Squat and Press

100 m Farmer’s Walk

100 m Sprint

22 Chest to Bar Pullups

400 m Run

22 OH Squat (53 lbs.)

400 m Run

2:30 pm – Made some fresh almond milk from soaked almonds, coconut water, vanilla extract, and a spoonful of honey. A raw lunch: Zucchini noodles with a basil/artichoke pesto, sundried tomato pieces, and smoked oysters

6 pm – Began my paleo cooking consult.

Menu:

Winter Citrus and Avocado Salad

Grapefruit, Blood Orange, Arugula, Olive Oil, Avocado

Roasted Vegetables

Beets and Kabocha Squash

Chicken with Cilantro-Pistachio Pesto

Organic Chicken, Cilantro, Pistachios, Cardamom, Lemon, Olive Oil, Garlic, Pepper, Sea Salt

Chocolate Mousse with Cashew Cream

Dates, Avocado, Cocoa, Vanilla, Honey, Cashews

Successful evening of good instruction resulting in good food. Here’s the Pesto recipe…

Cilantro Pistachio Pesto

1 c. pistachios
2 c. cilantro leaves, packed
1 clove garlic, chopped
4 tsp. lemon juice
1 tsp. cardamom
3/4 c. olive oil
salt and pepper to taste

1. In a food processor, blend all ingredients. Add salt and pepper to taste.