Posts tagged ‘italian’

May 29, 2011

Climbing and my beloved eggs benny!

I had a very accident prone Thursday. I bruised my hip, hit my head, stubbed my toe, slipped and fell…all just at home in half a day. Just one of those days where I know I should be wearing a helmet and full body armor in a padded cell instead of out and about. But of course I had to go rock climbing with a bunch of skydivers instead, sans helmet and body armor. We first stopped by an Italian restaurant, my first time since switching to the paleo WOE (way of eating).

Italian restaurants are not impossible when there are carne (meat) and pesce (fish) entrees on the menu. But when your non-paleo friends pick a pizza and pasta specialty place, you are left with very few options from the insalate (salad) section.

Spinaci InsalataPalermo Pizza & Pasta
“Spinach, prosciutto, roasted red peppers, mushrooms, Kalamata olives, Gorgonzola cheese, Italian dressing” – It was one of maybe two paleofiable options on the entire menu. I asked for no cheese and got balsamic vinegarette on the side. I actually don’t like oil on my salads so I ended up asking for a bottle of balsamic vinegar by itself instead. It was huge and pretty good! Especially because I’m pretty fond of prosciutto and roasted red pepper. Expectedly not the most paleo-friendly place, but it worked out!

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After eating, we went to Stone Gardens. I’m unable to tell if eating paleo has helped my climbing as I haven’t been climbing much and I was a bit of a nervous wreck. I felt super anxious at the beginning because 1. I had been accident prone ALL day, 2. I was there with a bunch of people I had never climbed with before, and 3. I hadn’t climbed in forever. I had only climbed twice in the last 8 months and my climbing definitely suffered as a result. I calmed down as soon as I was in my harness top roping and realized I do still know how to climb. But then we switched to bouldering… I’m afraid of heights, I start to panic half way up when I’m bouldering. As if I trust those pads and spotters to keep me from breaking my neck! Strangely enough, my fear of heights completely goes away when I am harnessed to some sort of life-saving device – parachute, rope, bungee, etc.

See how I’m smiling in the second pic? I smile when I am having fun and I smile when I am panicking and/or miserable. The world may never know why I’m smiling there. Anyway, I hope to do a lot of climbing this summer. Both in the gym and especially outdoors! I love the feeling of real rock all warm from the sun and I love crack. As in cracks in the rock, not the other kind…

Back to food since this is a food blog:

Primal(?) Eggs Benedict 

I LOVE eggs benedict. It’s my absolute favorite breakfast and I think I make fantastic eggs benedict. But I no longer eat my beloved Milton’s multigrain english muffins, so what do I do? I use butternut squash! I may make paleo biscuits one day, but for now butternut squash discs work really well and are really tasty. I might actually prefer it! Some paleo purists may say that squashes are not paleo, but whatever, I’m keeping my squash. I will post soon about the various debates on what exactly is paleo sometime next week. The reason why I say this is primal and not paleo is because you can’t make hollandaise sauce without butter. (Or can you? hmm…) So the following is how I make eggs benedict. I do all the steps pretty much simultaneously to be as quick and efficient as possible. It took me a few tries to get the sauce to my liking and make perfectly poached eggs.

  • Fill a saucepan with water, add vinegar (crucial to make good poached eggs), wait for it to boil
  • Crack egg into a small bowl. Gently pour egg into boiling water, submerging half the bowl. Repeat with another egg.
  • Use a slotted spoon to take out the eggs onto a paper towel (so that it absorbs excess water) when the egg whites are white and firm, but the yolk is soft and runny.
  • Melt about a tablespoon of butter in a bowl in the microwave. whisk in an egg yolk. Add lemon juice (juice from a small wedge is enough) and sprinkle some Tabasco to taste (optional). Put bowl on top of cooling saucepan of hot water and whisk so that it thickens, but doesn’t cook the yolk.
  • Slice butternut squash into desired thickness. Cook in a frying pan, both sides until cooked through. Also heat up the canadian bacon.
  • Move the squash on a plate, pile on sliced avocado, canadian bacon, poached eggs, and pour hollandaise sauce over everything.

Voila! Noms!

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