Recipes

Hi, friends! How was your weekend? Mine was great! I spent Saturday and Sunday watching CrossFit athletes compete at Regionals for a chance to participate in the Games this summer. The top three finishers at Regionals—individual men, individual women, and teams—advanced to the Games. I wasn’t really in blogger mode this weekend—I just enjoyed my time with friends and watched the workouts—but I still wanted to share some photos and highlights for the CrossFitters. Enjoy! HIGHLIGHTS: Austin Malleolo crushing the competition and winning the individual men’s event #4. He also came in first place at Regionals, beating out Daniel Tyminski by one point. They’re both going to the Games along with Eric McGee. During the second to last team event, CrossFit New England set a world record and came in first place! Danielle Horan also set a world record in the individual women’s event #6 and won it. Rumor has it that she beat the current record holder, 2012 CrossFit Games 3rd place finisher Talayna Fortunato, by more than a minute! Beast mode. Danielle also came in first place at Regionals. I am excited to see her compete at the Games! CrossFit friends: Did you watch your region’s competition? Who are you excited to see compete at the Games in July?

A little Kahlua, a little vodka and a bit of club soda and you've got a neat little shooter known as the mind Eraser. Too many of these and you'll forget tomorrow.

We start the nuts in cold oil and bring them to a simmer. When the nuts just begin to brown we remove them from the heat and allow them to carry over in the cooling pot. We strain off the oil when the nuts are just shy of foxy brown and toss them with lime pickle powder, a seasonal and now basically unobtainable wonder from the Cultured Pickle Shop. Alternatively seasoning the warm nuts with another spice blend would also be delicious. And the leftover almond flavored oil is perfect for dressing vegetables, making sauces or gently poaching meats and fish.   Years Past May 19, 2012 May 19, 2011 May 19, 2010 May 19, 2009 May 19, 2008 May 19, 2007 May 19, 2006 May 19, 2005

MAKING: 1)In a tall glass or cocktail shaker pour Açaí Spirit into with ice along with four lime wedges and simple syrup or agave nectar. 2)Slap the mint to express the oils and put them into the shaker. Shake and pour (unfiltered) into a rocks glass and top with club soda. SERVING: 3)Serve with a straw and enjoy!

A gin based recipe with a bit of cointreau, pineapple juice and some grenadine. This drink is a bombardment of flavors all exploding in your mouth at the same time.

The Arizona Twister, full of awesome tastes that will blow your mind. A sweet tasting coconut on the front end with a hint of orange and pineapple finish. Tequila, Rum and Vodka have never tasted so good!

Remember when I made the ginger crunch bars? Me too. Those were so good. Actually I had kept them in the back of my mind to re-create with a new flavor. And finally that new flavor hit me: lemon! Lemon is the perfect match for these buttery, sweet, crunchy critters. Seriously, you need to give these a go, and if you can get your hands on Meyer lemons then please do so. I know you're going to ask

MAKING: 1) In a shaker combine orange juice and tequila and shake well until mixed. 2) Strain over an iced Highball Glass. 3) Tilt a glass or use an upside-down spoon to drizzle the grenadine down the side of the glass to create a “sunrise” effect. SERVING: 4)Serve immediately and enjoy!

AntiAging Feathery Fennel Salad is a crunchy, sweet refreshing salad. The feathery fennel leaves are good anti oxidants. This salad is rich in folate, vitamin C, fibers and potassium which are good for cardiovascular and colon health. It also refreshes your breath and is good for digestion.

AntiAging Creamy Mushroom Soup is a simple soup which can be served hot or cold as per your preference. This soup is a right for a vegan meal. Enjoy this super simple Antiaging creamy mushroom soup.