So in the last few months I have been unable to find a balance in my life that allowed me to work hard, but still take time to do things I like. Crossfit has been relatively nonexistent (terrible priorities right?), food has been about 80% Paleo, which isn’t good enough for me. I can’t tell you the last time I sat down to draw anything… All that being said, after completing my midterm in Advanced Exercise Physiology (Sounds more impressive than it is;), I made a decision… It’s time to get my Sh!t together.
So Sh!t, let’s do this.
I spent the day deep cleaning my Kitchen. I know, that doesn’t sound like fun to you, but I LOVE to clean. Seriously. Want a housekeeper? Let me know, I’m in the job market. I cannot cook unless the kitchen is clean, it has been a tad more than neglected lately. After scrubbing and rearranging the contents of my cupboards and refrigerator, (See… borderline OCD, or completely, you tell me), I went to the store with my embarrassingly organized grocery list that I spent a good two hours on last night. I was excited to get home and get started. As most of us are aware, 90% of your health is what you put in your body. Exercise is not enough!
What did I prepare you may ask? Well let me tell you!
Cumin-Spiced Burgers with Harissa Mayo
I found a recipe in Food and Wine Magazine (Practically my new bible) that I couldn’t pass up. Cumin-Spiced Burgers with Harissa Mayo. 🙂
I couldn’t find Harissa at the store, so thanks to Google on my amazing iPhone (yes Andrew you need to switch to Apple!) I looked up what I would need to make it in lightning speed.
What is it? Harissa is found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is a hot chili paste. In the words of Dr. Steve Brule: Let’s check it out!
Dr. Steve Brule Painting found here
- 10-12 dried red chili peppers
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds – I didn’t have Caraway Seeds so I used a bit of Cumin and Dill.
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. This is important unless you have an amazing ability to withstand the heat from those chili seeds! Yowza!
In a food processor combine chili peppers, garlic, salt, and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
You can store it in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator. I used it immediately.
It’s hot, and may leave a warmth in your esophageal sphincter, but man is it delicious mixed with Mayonnaise… and if you check our the Food & Wine link above you’ll be in heaven!
Mix the Harissa seen above with the Mayo and grill up some amazing burgers (Minus the bread if you’re going Paleo like we did), and you’ll have Dinner!
Final Product! Spicy Burgers, Harissa Mayo, Grilled Onions and we roasted some Turnips at 400 degrees with a bit of olive oil, Salt&Pepper for 40min. Amazing!
And finally, after a long yet productive day, I decided I needed to make Plantain Chips for dessert before my plantains got too soft. Slice up the plantains (the thinner the more crispy they become) and put in a bowl, mix up some melted coconut oil, salt&pepper, and for a kick cayenne to your liking. Mix the oil with plantains until fully coated. Bake for 20-30 min at 400 degrees. Move chips around and rotate pans every 7-8min or so. I wish I had a photo but we inhaled them!
If you’ve made it this far through my first post I thank you. To close up shop for the night I think it’s important to note that I don’t plan on just posting my meals throughout the day. I really want to touch on all sorts of subjects from food, nutrition, health and beauty tips/information, workouts and daily life. So please come back! I’d love to hear from you.