January 24, 2014 by Lauren Grider
Yesterday I went to Crossfit Impulse. Warmup: crab walk soccer. This is hard on the ass, btw. WOD: 15 minutes to find a max of the complex: 1 strict shoulder press, 3 push press, 5 push jerk: 80 lbs. Then, 6 minute AMRAP at the previously established weight: 2 power cleans, 3 push press, 5 front squat. When I saw the WOD, I was all like, hey, I got this. Holy crap, I was wrong. I was so tired. It wasn’t that the weight was that heavy- I just kept giving out. Then I would have to clean the bar again to keep going. I probably did 10 extra cleans because I kept having to drop the weights. Of course, those extra cleans were no rep. And I’ve got some lovely collar bone bruises to show for it. Score: 38 reps.
Rosemary Coconut Chicken with Warm Collard, Mushroom and Pecan Salad
3-4 boneless, skinless chicken breasts
1 tbsp coconut butter (I’ll explain this)
1 tbsp coconut oil
House Seasoning to taste
dried rosemary to taste
3 handfuls collard greens (2 cups?)
1/3 cup sliced pecans
8 large button mushrooms, sliced
Frank’s Hot Sauce (original, without added sugar- see below)
Place a skillet over medium heat and melt the coconut butter. Freak out because you have just used coconut butter rather than the coconut oil you intended. Be too tired to care. Add the actual coconut oil. Season chicken breasts with House Seasoning and rosemary before searing on both sides. Also, preheat the oven to 400 degrees.
While the chicken is cooking, wash and slice the mushrooms.
Once the chicken has a nice golden brown sear, transfer to a glass baking dish and bake at 400 degrees for about 20 minutes or until juices run clear.
Put the collard greens and mushrooms into the skillet you used to sear the chicken and cook on low until soft, adding House Seasoning to taste and 15-20 drops of Frank’s Hot Sauce.
Here’s the hot sauce.
Add the pecans. Stir well.
Make your plate! This actually turned out great. The coconut butter almost created a breaded texture, and hubby was very complimentary.