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)
- 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
- 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!
- 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.
- Add garlic and sauté until fragrant, 1-2 minutes, then add chicken broth and all spices. Bring to a gentle boil.
- Reduce heat. Add spaghetti squash and shrimp, and toss to coat.
- Remove from heat. Add lemon juice, zest and fresh parsley.
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.
- 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
- Mix all ingredients. Stir well, you should feel it thicken a bit.
- 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