A Peek Inside a Busy Woman’s Fit Kitchen (+ Plantain Biscuits Recipe!)Updated: June 07, 2018 Breakfast, Fitness, Gluten and Grain Free, Recipes
Whether you’ve experienced something similar or have 12 children we are ALL busy in our lives and everyday frenzied pace. So what do we do — buy Swanson fake chicken broth, use processed vegetable oil and hit the drive-thru? Of course not but how does one keep up with or maintain the healthy traditional diet for ourselves and families in these light of these busy times along with keeping up our fitness? It ain’t easy but I’d like to share my tips and recipes for what’s going on in my fit kitchen and hear about yours. . .
Fit Kitchen: The Larder
We have got to keep this stocked; that is key. After moving into our new location July 1 and barely having time to breathe let alone make homemade bone broth come the beginning of September mine was empty–it was time to restock. Over the course of three weekends (only time I have) I made beef stock on the first one, rendered tallow and pureed fresh pumpkins the next and finally made turkey stock out of the carcass in my freezer from the August bird we cooked on the third. The larder was filling up and looking much better.
You need to pick a day/time that works for you. Choosing the weekend allowed me to let the stock simmer or the fat slowly melt while I could also throw in a load of laundry or catch up on work tasks on the computer. I only chose one or two tasks per weekend. I penciled them in ahead of time thus planning out the month. If my platter gets overloaded, I find that nothing gets completed or completed well.
Fit Kitchen: The Workouts
It’s not important what you do just so that you get in some type of exercise or movement. Pick an activity that works best for you–be it the gym, videos, chasing/playing with your children, walking etc. . . Just Do It! Yes, I am quoting Nike. Pencil it in, make the time–it will save your sanity, health and well being. No excuses period. Make it work.
With the larder stocked and the Wods scheduled I then took to recreating my recipes. Some of my seasonal favorites are. . .
Yes, you read that right, “we eat biscuits”. As much as Sarah & I love and respect each other’s beliefs she knows I won’t touch today’s wheat– traditionally prepared or not (I have an intolerance to gluten), but I do love my biscuits. These are pretty tasty if you are grain free too. I substitute plantains for the grain.
Grain Free Plantain Biscuits
Easy grain free recipe for plantain biscuits made with plenty of healthy fats that that are perfect for breakfast or a quick snack on the go.
Preheat oven to 350 F/ 177 C. Peel plantains, cut in half lengthwise and crosswise. In a large cast iron skillet melt the lard over medium heat and fry the plantains until they are just golden — about 3-4 mins per side.
After the plantains are cooked, add them to a food processor and puree until they begin to clump together. Add the melted butter, eggs and cream and puree until smooth. Add the flour and baking powder and pulse one last time to combine everything well.
Drop onto a baking sheet lined with parchment paper or a cast iron biscuit pan. I made 7 good sized biscuits. Bake for 25-30 min or until slightly brown and cooked through. Let cool and settle some before eating.
We serve with grass fed butter alongside the stew. The slight sweetness of the biscuits is an excellent combination.
Substitute pastured lard for duck fat if desired.
Enjoy the flavors of Fall in your Fit Kitchen!
Paula Jager CSCS and Level 1 CrossFit and CF Nutrition Certified is the owner of CrossFit Jaguar. Her exercise and nutrition programs yield life changing results.