I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

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Sunday, February 19, 2012

Greek Salad

Finally!! I am back cooking-- I'm calling it a sabbatical.   I'm sort of a nerd and will spend hours studying instead of cooking or going to the store.  So I am back in business and researching/thinking of where I want my health and diet to go. For now I am posting a really quick salad that is a classic with my family.  

I find that I can never find any store-bought dressings that I really enjoy. They are usually expensive and can have a lot of sugar hiding inside. So for the most part I am always making my own dressings.

The KEY point to making your own dressings is to use a blender!! This way the oil and vinegar combine perfectly.  If you don't mix the two properly most of the time your left with a really intense taste of oil ---


Not the best photgraphy--doing what I can with my iphone!

 

Ingredients

  • Mixed Greens
  • tomatoes, cut into chunks
  • 1 red onion, thinly sliced
  • seedless cucumber, cut into bite-size chunks
  • 1 cup  of halved Kalamata black olives
  • 2 (1/4 pound) slices of Greek feta--optional
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • 1/3 cup  extra-virgin olive oil
  • 1/2 cup of regular oil
  • 1/4 cup of red wine vinegar
  • 2 tablespoons ( 2 splashes) of white vinegar
  • 1 teaspoon dried oregano, crushed in palm of your hand
  • Coarse salt and black pepper

Directions

Combine vegetables, olives, and lettuce in a large bowl and add sliced feta on the top of salad.

Add vinegar, garlic and Dijon mustard to the blender. Turn on and slowly add the oil.  After combined add the oregano and salt n pepper to taste. Toss over salad!

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About Me

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I was born and raised on a dairy farm outside Canon  City, Colorado. Because of my upbringing and knowledge of diet, farming and  business, I advocate knowing, buying and consuming as close to the source as  possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.
I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an  independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.