I <3 Rucking!

Yesterday was a recovery day, so I spent most of it cooking, eating, and stretching. But, I also went on a wonderful ruck with my loves 🙂 Getting out into the woods and going on a hike with a backpack full of gear is super fun and a seriously good workout too! If you have some hills or mountains nearby, I hope you get out and climb them regularly because there really isn’t a more satisfying way to get your heart-rate up. Anyway, we probably only went a total of 1.5 – 2 miles, it included a 200 foot climb in altitude and it was in 8″ of snow. Pretty serious conditioning!

I also fell on my ass while coming back down the very steep part. 🙂 BOOM! I’ll get better at this over time.

Breakfast:
2 eggs
1 slice of sourdough toast
butter

*Insert ruck here*

Lunch:
Leftover pork/veggie fried rice (which is really but healthier than it sounds)

Snack:
4 Oatmeal Raisin Scones with Creme Fraiche

I was having an insane urge to bake cookies. So I went for it. I kinda bull-shitted a “cookie” recipe and subbed cream of wheat for some of the flour. They turned out more like scones in the end. Big and fluffy, and hardly like cookies at all. I ate a 4 of them yesterday, and was feeling like a pig afterward. In hindsight however, these aren’t really that junky: there isn’t that much sugar or fat in each individual scone, and all the grains are whole grain, but… I probably shouldn’t have eaten 4 of them as a snack. Anyway, I have declared the remainder of these scones to be “breakfast scones” and think they are completely acceptable and healthy as such.

Oatmeal Raisin Breakfast Scone Recipe 

  • 1 cup Montana style cream of wheat (this means they are not hulled, higher in protein)
  • 2 cups Oatmeal (real oats, not quick oats)
  • 1 cup whole wheat flour
  • 1 cup grass fed butter
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 cup raisins

Scoop 1.5″ glops of dough onto cookie sheets (you will get about 16 of them from this recipe). Bake 375 degrees, until fluffy and browned on top. Makes 16 scones.

To make Creme Fraiche – leave 1 cup of cream and a dash of buttermilk out to sit and ferment together for 24 hours. It will thicken into a sour-cream type consistency. Mix and put into the refrigerator after it thickens.

Super tasty! Very fatty, very high calorie. Enjoy at your own discretion 😉  Delicious on sweet and savory dishes alike.

Dinner:
3 steak enchiladas – nommmm!!

  • grilled rib-eye
  • onions
  • peppers
  • enchilada sauce
  • corn tortillas
  • cheddar cheese
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