I was so freakin’ cranky today!! Anthony and I did a hard workout this morning, and I must have been over-tired, dehydrated or something else, because I just felt like a raging you know whatsky.
Even though I was cranky, we still did a fantastic workout in under 40 minutes.
CRANKY TIME WORKOUT – whole workout 3x
- Elliptical 6 minutes fast
- 15 Push-Ups
- 15 Shoulder flies (8 lbs ea)
- 15 Biceps curls (12.5 lbs ea)
- 15 One legged tricep dips
- 15 Leg press (150 lbs)
- 15 Single Leg Press (50 lbs)
- 15 Leg extensions (45 lbs)
- 20 supine leg raises (abs)
- 50 bicycles
It was really cool – a year ago, I tried single leg presses, and couldn’t do them with 10 lbs. It was really cool to be able to easily do 15 reps with 50 lbs.
After the workout, we went home and had breakfast. I had left-over pumpkin smoothie “ice-cream,” (frozen smoothie) but I was craving something a little extra.
Something rich, fluffy and moist. Or creamy. Or sweet.
Something like cornbread. Or feta cheese. Or figs.
How about all three?
Saturday night, we went over to my parents house for dinner, which was one of the most crazy delicious meals I’ve ever had – lamb, roasted artichokes, and two kinds of goat cheese.
As a special treat, dad made a phenomenal gluten and refined sugar-free cornbread with goat cheese and figs. Considering my dad is an insane foodie and loves delicious, gooey treats, the fact that he made a treat that lil ol’ gluten and sugar-free me could eat just means the world. And boy, was it delicious. It’s sure as heck not health food, but every now and then, a girl needs a treat. And, dear readers, I will share the recipe with you…if you ask nicely.
Well, thanks for askin.
Cornbread with feta cheese, rosemary and figs
Makes one 9-inch bread
1 ½ cups of yellow, stone-ground cornmeal
¾ cup of all-purpose flour (substitute Cup4Cup Flour for gluten free)*
2 tablespoons sugar (or one tablespoon Agave Syrup)
1 tablespoon Baking Powder
2 teaspoons chopped Rosemary
1 teaspoon kosher salt
1 cup plus 2 tablespoons Buttermilk
2 large eggs
8 small, plump dried Black Mission figs cut into ½ inch pieces
½ cup (4 oz.) crumbled Feta cheese
3 tablespoons unsalted butter, melted
2 tablespoons vegetable or grapeseed oil
1. Preheat the oven to 425 degrees.
2. In a large bowl, whisk the cornmeal with the flour, rosemary, baking powder and salt. Ina medium bowl, whisk the buttermilk with the eggs and agave syrup. Pour over the dryingredients and mix gently with a rubber spatula. Fold in the figs, feta and melted butter.
3. Heat a 9 inch cast iron skillet in the oven for 10 minutes. Remove the skillet and add the opil tocoat the bottom and halfway up the sides. Scrape the batter into the skillet and lightly smooththe top.
4. Bake for about 20 minutes, until the cornbread springs back when lightly pressed in the center.
5. Invert the cornbread onto a rack and let cool for about 10 minutes, then turn it right side up.Cut the cornbread into wedges and serve—or wrap the cornbread in aluminum foil and holduntil later, at which point it can be reheated in a 325 degree oven.
Cup4Cup is a Thomas Keller invention which is the only gluten free flour I know that you can exactly replace regular flour. Enjoy, gluten-free fans!