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.

Thursday, April 5, 2012

Halibut with Puttanesca Sauce


Even though I wanted to use Halibut....Tilapia was a less expensive choice! Still very taysty!

Ingredients

  • 1 can plum tomatoes (28 ounces)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • onion, thinly sliced
  • 1/3 cup Kalamata olives, halved and pitted
  • 2 tablespoons capers
  • 2 anchovy fillets, rinsed and minced or paste
  • 4 Tilapia fillets                    

Directions
  1. Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic.  Add onion, and cook, until transparent.
  2.  Raise heat to medium high; add tomatoes, reserved liquid, olives, capers, anchovies, an and cook, stirring often, 2 to 3 minutes.
     3. Season both sides of the fillets with salt and pepper. Cook within sauce for the  4 to 5  minutes on each side.
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