Weighty Issues #WhatsBeautiful

*Disclaimer: I am working with Under Armour and FitFluential on the “What’s Beautiful” campaign. As usual all thoughts, ramblings, opinions, and outlandish statements are my own. If you’re interested in joining the challenge, register and come join my team!*

The other day, I was having a very interesting conversation with a friend from my box – we were texting each other about lifting, her roping me into a powerlifting competition in the future (eek), and general fitness-y things. Regarding the powerlifting competition, we started talking about weight classes and both said we could/should drop a weight class to be a bit more competitive. And then she said: “…how idiotic is it that two women who are generally aware of and fight the unreasonable expectations placed upon women in an anorexic world are currently discussing ‘dropping a weight class’?”. AFREAKINGMEN.

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I think most women who lift or do Crossfit or generally support the notion of strong, muscular women would love to consider themselves immune to issues like weight. After all, we lift heavy and work our asses off (or on rather) to gain muscle and concern ourselves with the weight on the barbell rather than the weight on the scale. But still, we are not immune. In this context we were talking about losing about 4-5lbs to be more competitive for a competition – but still, it was kind of ridiculous. That conversation got me thinking about weight, leanness, and strength and how I feel about it all. I’ve talked about before but it is still something that crosses my mind fairly often. I made a choice to stop worrying about getting lean and start focusing on getting strong and so far, it’s paid off in big ways.

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Although my weight hasn’t really changed all that much – maybe 2lb gain total – it has been a really big mental shift. Instead of thinking about how my food is going to help me lean out, I think about how my food is going to help my squat. I eat, and eat, and eat some more – not necessarily all “paleo” foods and not necessarily even terribly “healthy” foods all the time. Rice has been my savior on high volume days and I’ve added a bit more dairy (mostly in the form of cheese) back in to my diet. And then there are weekends where I eat ice cream 3 times and enjoy every second of it. I don’t fret over whether something is “paleo” or not – I just eat.  I eat more food than most girls and some guys I know and I’m constantly hungry. I stopped eating to make my body look a certain way and started eating to help my body perform.

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I’ve been forced to look at food as a tool for strength and recovery. For awhile my body was beat up because I wasn’t taking in enough food, more specificially, I wasn’t eating enough carbs.  Once I added more back in, my strength gains started coming back and I didn’t feel like I had been run over by a truck after every workout. As a result, my clothes fit differently – my quads will rip any non-stretch jeans in a second while being a size too big on the waist, wearing blazers is a trecherous game of “don’t rip the shoulders”, and my lats have become too big for any non-adjustable bathing suit top I own. And I’m fine with that but I’d be lying if I said that sometimes, I do wish I was leaner, smaller, whatever.

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I start thinking about that and then I squat, clean, snatch, press and eat a pound of steak and remember how much better it feels to be strong than to wear a smaller jean size and I’m happy with my choice. Conventional standards of beauty are pervasive and as hard as we may try, we don’t ever “really” become immune to them.  But, we can chose to give them the finger and help convince people that being strong is beautiful, no matter what dress size you wear.

KIND Snacks Review & GIVEAWAY!

*Disclaimer: I was sent free product from KIND snacks in exchange for a review. As always, all thoughts, opinons, etc. are my own!*

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This week is my first week of having a second job (teaching at technical university) on top of an already crazy schedule – I’m basically living off of coffee at this point. I haven’t worked outside my house since October so when it came time to pack food and snacks for a long class (5 hours) I was kind of at a loss. While I have time to eat meals, I definitely need some more snack-y foods to keep with me when I’m super hungry and need to quickly shove food in my face…aka all the time. One of the snacks that I really love are KIND bars:

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My favorite flavors were anything chocolate (obviously) and the cashew & ginger spice! SO GOOD.

They have three types of bars: fruit & nut, plus (with protein, antioxidants, omega3, or fiber) and nuts & spices. Most of these bars are just fruit, nuts, and some other ingredients (most aren’t paleo due to some soy, grains, or honey) and they’re gluten-free! KIND bars have always been my go-to snack when I’m stuck in an airport or somewhere else where the gluten-free status of stuff is questionable. I love that they’re pretty widely available in places like Starbucks so that you can always find something gluten-free to hold you over.

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KIND Snacks also sent over THREE bags of granola – talk about granola heaven! I’m not a big granola eater but every once and awhile I do get a craving for some crunchy, salty, sweet goodness and this totally hits the spot. My husband LOVES granola and said that these were his favorite because of the BIG clusters and the fact that they weren’t overly sweet. I admit, once I started snacking on it, I couldn’t stop – it’s addictive! I like that the granola is gluten-free since gluten-free can be hard to find and usually doesn’t taste all that great. If you’re looking for some easy gluten-free snacks that are delicious, not made with sketchy ingredients, and convenient – I highly recommend checking out KIND Snacks!

In fact, the nice folks at KIND Snacks offered to give away a package to a reader! Just leave me a comment telling me what your favorite easy gluten-free snack is. I will pick a winner on Friday, May 24th.

 

P.S. – I’m having SERIOUS log in issues for my UA team but I’m really hoping they are resolved today! Check the Facebook page for updates! Sorry for the delay everyone!

Paleo Banana Pecan Muffins

To say that this weekend was busy would be a HUGE understatement. My sister-in-law graduated college (YAY!!!), my mother-in-law is staying with us,  it was Mother’s Day, and we’ve been in celebration mode all weekend. We offered to host Mother’s Day brunch and it turned out to be quite lovely. The husband made roasted pork belly with a local cider and thyme glaze (HOLY JESUS amazing), I made a kale, caramelized onion, and swiss frittata, and at the last minute, I decided to whip up some banana muffins since I had a few overripe bananas sitting on my counter, begging to be baked into something. I settled on muffins because nothing screams brunch quite like muffins…and mimosas, obviously.

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These muffins ended up being a huge hit and they may be my favorite “paleo” muffins that I’ve made to date. They’re moist but not overly wet and dense like some paleo baked goods can be. They’re hearty and perfect for a little snack or as an accompaniment to breakfast or brunch. I was going to do a whole little shoot for them but, um, there are none left. Guess that just means I will have to make another batch!

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Paleo Banana Pecan Muffins

Serves 12
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes

Ingredients

  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 tablespoon honey, optional
  • 1/4 cup sunflower seed or almond butter
  • 1/2 cup pecan pieces
  • 1 tablespoon coconut oil or grass-fed butter, melted
  • 1 teaspoon honey
  • 1 teaspoon ground cinnamon

Note

Adapted from this recipe

Directions

1. Preheat oven to 350F and grease muffin tin with coconut oil. Set aside.
2. Combine all dry ingredients in a bowl and whisk together. In a separate bowl, mix together mashed bananas, vanilla, eggs, and nut or seed butter. Whisk together until thick.
3. Add dry ingredients to wet ingredients and whisk to thoroughly combine. The batter will be pretty thick. Scoop by the heaping 1/4 cup into muffin tins, filling about 2/3 of the way full.
4. Gently toss together pecans, melted oil or butter, honey, and cinnamon. Sprinkle pecan mixture over muffins.
5. Bake for about 25-35 minutes until toothpick inserted in the center comes out clean.
6. Let cool in muffin tin for a few minutes then transfer to cooling rack.

P.S. Don’t forget to check out the “What’s Beautiful?” challenge and join my team!