I decided to join the Lurong Paleo Challenge. Why? You could say because my sanity is in doubt, but really its because I am unhappy with how I look, despite the CrossFit, and I decided to step it up a bunch on the diet front.
And I like to be a Cheerful Carrie and not a Debbie Downer, but the past couple of days have been a real struggle for me. I’ve been cranky, exhausted, and really fighting off the cravings. The low point came this morning when I could not finish the WOD because I got dizzy.
I have been doing crossfit off and on for a year and a half and its the 2nd time I have not finished a WOD. I usually don’t consider it as an option.
But thanks to my friends at the box for being supportive and Coach Carrie for making sure that I only saw one of her before I drove off, it was fine.
However, the morning was tough, work was ultra stressful, and the little voice in my head said, “You know a nice calzone would fix everything. Your headache would stop and you would be less tired, especially if you had a nice Coke Zero and a cookie with it.”
But I didn’t do it. I felt like I would be letting myself down and my friends down, and I kept on thinking that if I make it through today, I will be fine, since this is the time I crashed and burned last time I went Very Low Carb.
So instead of the siren call of Calzone. I had some pot roast I made in my crockpot on Monday. I paired it with some grapefruit and avocado and all was right with the world.
- 2-3 lb chuck roast
- salt and pepper
- Olive Oil
- 6 cloves of garlic,
- 2 yellow onions, cut into rings
- 6 carrots (use more- lots more) chopped into big mouth pieces
- 1 Cup Beef Broth
- Splash of Red Wine
- Splash of Balsamic Vinegar
- 8oz mushrooms
1. Season your roast with salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot.
2. Add olive oil once around the pan, add onions, carrots and saute for 3 minutes, add garlic and saute for another minute, dump in crockpot.
3. Using the wine and a little of the beef broth to loosen up the yummy meat and onion bits at the bottom of the pan and pour over roast.
4. Add remaining broth and the splash of wine and balsamic
5. Cook on low for 8-10 hours. If you are going to eat right away, add mushrooms for last 30 minutes of cooking, otherwise, add them while you are letting the roast cool.