Cajun Blackened Turkey Cutlets

Hi there!


I hope everyone had a good weekend. I did but I sure was sad last night knowing that it was coming to an end! And, honestly, sometimes it’s hard to get up at 3:30 a.m. on a Monday morning – no matter HOW much I love CrossFit! But, of course I did and, as usual, I’m glad I went. 🙂


And, Hodgie, the newest coach is just so motivating. 🙂


So, I got some new reading material.


They came on Saturday and I am so excited about trying some new recipes! For me, the thought of the Paleo diet is more about trying to cut out extra sugar and unnecessary carbs rather than eliminating them completely. I believe that knowledge is power and learning new ways to look at food or new ideas for recipes can only benefit my health, as well as my family’s, and my fitness. So, of course, I flipped through the books and picked out some recipes to try this week!

So, how do you feel about Southern food? More specifically, about blackening seasoning? Have you ever looked for blackening seasoning at your grocery store? Have you ever read the ingredients? Perhaps it’s the store I shop in the most (Wal-Mart) but I can’t seem to find one that DOESN’T have MSG in it. MSG is no bueno. So, when I saw a recipe that included a quick recipe for blackening seasoning, I knew it was fate. These turkey cutlets were begging to be made!

WARNING: These cutlets were SPICY. If you don’t like spicy, well, please keep reading but this recipe (or more specifically, the seasoning) is probably not for you. (Just use a different seasoning!) But, they were oh, so good. Also, I had a MAJOR sneezing fit while the cutlets were cooking. Like, MAJOR. Seriously.


So, consider yourself warned.

But, the sneezing was worth it. I also made some super easy sweet potato fries (recipe on my Facebook page!) and some steamed broccoli to complete our paleo meal. Om nom nom!


Cajun Blackened Turkey Cutlets
makes 4 servings

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
2 teaspoons cayenne powder
2 teaspoons white pepper
4 6-ounce turkey cutlets, pounded thin with tenderizer tool
2 tablespoons extra virgin olive oil

1. Combine paprika, onion powder, garlic powder, oregano, and peppers. Place spice mixture in a large plastic bag and add turkey. Close bag and shake well to thoroughly coat turkey.

2. Heat oil in a cast iron skillet over high flame. Add turkey and cook for 10 minutes, turning at the halfway point. Remove from skillet and tent with foil for five minutes.


Recipe from The Paleo Diet Cookbook

– jennifer

A little dancing, a little running, a little Couscous Tabbouleh

It’s National Chicken Dance Day!

Yesterday’s CrossFit workout was Helen. Oof. I’m surprised I can actually chicken dance today. Who’s Helen, you ask? Well, she’s a meanie, that’s for sure. That’s the name of the workout we did. Helen is considered a benchmark workout to see where you are and what you may need to improve. 3 rounds for time of the following:

400m run
21 kettlebell swings @ 35#
12 pull-ups

I did banded pull-ups since I’m not ready to be without it yet. Finished in 11:30. Which isn’t bad but I know I can improve. I really fell apart in the 3rd round. I think I need to prepare better, nutrition-wise, since I’m switching from morning CrossFit to afternoon CrossFit. Gotta make sure I up my protein intake so I have the energy to kick butt throughout the whole workout.

Speaking of kicking butt, today was Track Tuesday!

Mile repeats on this beauty. Yeah, it kicked our butts! Actually, we kept to our prescribed pace of 7:00 miles pretty well. I basically just drafted off Carla – let her do all the work. 🙂 Okay, okay, so it was a big game of “keep up with Carla” for me. I did okay. It’s all good and we survived with only a few tears shed. 🙂


Tabbouleh is an Arab salad made with bulgur, tomatoes, cucumber and other yumminess. I love tabbouleh. Like LOVE it. I came across a recipe using couscous a few years ago and decided to give it a try. Oh. Em. Gee. Amaze-balls! So delicious and so easy to make. It’s basically chopping and mixing. The flavors are phenomenal and it’s so good for you! You can serve it as a side dish to grilled meat or pack some for lunch, like I did. Om. Nom. Nom.


Couscous Tabbouleh
Makes 4 servings

3/4 cup uncooked couscous
2 cups chopped fresh parsley
1 1/3 cups chopped tomato
3/4 cup chopped cucumber
1/3 cup raisins
1/3 cup extra-virgin olive oil
1/4 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
2 teaspoons salt
1/4 teaspoon hot sauce

Prepare couscous according to package directions and let cool. Stir in remaining ingredients. Gobble it up.


Per serving:
Calories 314; Fat 14.5g (saturated 1.9g, monounsaturated 10g, polyunsaturated 1.4g); Carbs 40.7g (fiber 3.9g, sugar 9.7g); Protein 6.5g; Sodium 26.3mg; Potassium 527.7mg

– jennifer

Blueberry Banana Bread

I cannot tell a lie. I did not go to CrossFit this morning.


My ribs are actually starting to feel better and, honestly, I didn’t really trust myself to take it easy. And, I really, really didn’t want to get out of bed. Besides, rest and recovery after both a marathon and an injury are important. (I’m convinced – are you?) 😉

Anyway, I’m heading out for a run in the morning and I can’t wait! I got new shoes!!


I’m so excited! They are the Saucony Kinvara 3 (I’m too impatient to wait for the 4 and Road Runner Sports has the Kinvara 3s on sale at an amazing price. I love Road Runner Sports, by the way. We only have a small running specialty store here in Pensacola and they don’t always carry what I want. I’m a VIP member with RRS (so totally worth it!) so I get 10% off all the time and free shipping. FREE! ALWAYS!! You should check them out. 🙂

It’s Friday!!



Can you tell I love Fridays?

Blueberry Banana Bread!


Apparently, I am the only one in my house that eats bananas. Well, that aren’t in bread form because a loaf of banana bread doesn’t last long in this joint! Anyway, I came back from Salt Lake City to discover the exact amount of bananas I left still hanging on my banana tree. And, as much as I love bananas, I don’t love squishy, overripe bananas (*shudder*) so these were definitely destined to become bread!


Blueberry Banana bread
Makes 1 loaf (about 12 slices)

1 1/2 cups mashed ripe banana (about 3)
2 egg whites
1 cup sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/2 cup plain nonfat yogurt (I used Chobani Greek)
2 1/4 cups unbleached, all-purpose flour*
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen blueberries

1. Preheat oven to 375 degrees. Coat a large loaf pan (about 9×4 inches) with nonstick spray.

2. With an electric mixer on medium, beat the bananas, egg whites, sugar, vanilla, oil, and yogurt. Sift the flour, salt, baking powder, and baking soda into another bowl. Stir until well mixed. Then, beating at low speed, add the dry ingredients to the banana batter. Stop beating as soon as the batter is moist. Gently fold in the blueberries.

3. Spread into the loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out into a wire rack.

*Are you measuring flour the right way? I used to think the right way was to shove my measuring cup down into the flour and scoop up what I need. Oh, no. That isn’t right. Flour packs when you scoop it like that and you’ll end up with much more than you need. That can really affect your recipe! The proper way is to use something else (a spoon or another measuring cup) to scoop the flour, pour it into your measuring cup, and then level it off. Your baked goods will be so much happier!

Recipe adapted from 1,000 Lowfat Recipes – Banana Bread

Per serving:
Calories 219; Fat 4.8g (poly 1g, mono .6g); Carb 41g (Fiber .3g, Sugar 19.7g); Protein 4.5g; Sodium 118mg