We’re just a month away from The Ring of Fire comp at Central Rock Gym in Watertown, MA.  This year it’s just a citizen’s comp, as CRG will be hosting SCS Nationals that weekend. Ring of Fire was the first comp I participated in and I’m not ashamed to say I came in dead last in the beginner’s category. Ok, I’m not proud to have come in dead last, but you have to start somewhere right? At that point I had only been climbing regularly for a few months. Now I have another year under my belt. I’ll still be competing at a beginner level and I’m going to be training hard this next month to see how I can do.

Training also means being good about my diet. So without further ado, here are two healthy and delicious recipes I’ve whipped up recently!

Shrimp Scampi, Paleo Style (GF/DF/Paleo)

Ingredients:

• 1 medium-sized spaghetti squash
• 1/2 cup water
• 8 oz shrimp, peeled and deveined
• 4 tbsp ghee or oil of your choice
• 3 cloves garlic, minced
• 1/4 tsp. paprika
• 1/2 tsp. dried oregano
• 1/2 cup fresh chopped parsley
• salt and pepper to taste
• 1/3 cup chicken broth
• 1 lemon, zested and juiced

Directions:

1. Spaghetti squash can be prepared in a variety of ways. I’m often pressed for time at dinner so I prefer to use the microwave method. Cut the spaghetti squash in half, lengthwise, and remove all seeds. Place one half in a microwave-safe dish and fill the middle with the water. Place the other half on top. Microwave for ~8 mins on high and then test to see if the inside is soft enough to scrape with a fork. If not, microwave another 2-3 minutes and test again. I often do this before I do anything else and let the squash sit and cool while I prepare the meal. Once it’s cooled a little you can scrape the insides with a fork and watch it magically turn into spaghetti!
2. Heat ghee or oil of your choice in a large skillet. Add shrimp and sauté for 4-5 minutes, turning regularly, until fully cooked. Remove shrimp and set aside.
3. Add garlic and sauté until fragrant, 1-2 minutes, then add chicken broth and all spices. Bring to a gentle boil.
4. Reduce heat. Add spaghetti squash and shrimp, and toss to coat.
5. Remove from heat. Add lemon juice, zest and fresh parsley.
6. Enjoy!!

This recipe was super-easy and tasted SO GOOD!!! It makes ~2 servings and reheats very well. It made a spectacular lunch the next day!

Chia Seed Cereal/Pudding (GF/DF/Paleo/Raw)

When I was in Costa Rica I became addicted to this breakfast treat. It has a whopping 15g of protein per serving and is full of healthy fat and tasty goodness! It’s excellent with some fresh fruit on top.

Ingredients:

• 3 tbsp chia seeds
• 3/4 cup almond milk (or your choice of dairy-free milk)
• 1 tbsp honey or maple syrup
• 1 tsp vanilla
• dash of cinnamon

Directions:

1. Mix all ingredients. Stir well, you should feel it thicken a bit.
2. Refrigerate for at least 8 hours until it thickens to a pudding-like consistency.

That’s it! Super-easy, and you can make larger batches. It will last up to 5 days. It has a really nice nutty flavor and while I enjoy it for breakfast, it can be a great post-workout meal as well.

Share