I Can’t Do It…Yet

By February 22, 2011CFMC Blog Archives

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So now that you’ve set your goal, you need to get into the right mindset to achieve it. An easy way to do that is by changing your perspective to match the goal that you want to reach. Perspective is everything, and will always change your experience of something.

For example, it’s one thing to tell a woman she looks like the first day of Spring. Her experience of that compliment will likely be favorable, as will be your experience of her reaction. However, if you change the perspective even slightly and tell her that she looks like the last day after a long, hard and bitter winter, both experiences will be somewhat different.

So if you can’t do a muscle-up, remind yourself that you can do it, you just can’t do it yet. Then grab a set of rings and work on it, because whining that you can’t do one doesn’t help you nearly as much as believing you can and then working hard on it.

And ultimately, which perspective would you prefer? Showing off your first muscle-up video or watching someone else’s?

  • Emily

    ~~~Mexican Chicken Soup~~~
    2 cups sweet potato, diced (I would use butternut squash if you’re not on the special “athletic” paleo diet)
    2 tbs. oil
    1 onion, diced
    2 garlic cloves, finely chopped
    1 tsp ground cumin
    2 cups chicken broth
    2/3 cup chopped tomatoes
    1/2 cup coriander, roughly chopped
    2 chicken breasts, poached and diced
    1/2 avocado, sliced
    pepper
    Boil sweet potato in water in a large pan for 10 minutes or until tender. Drain well. Place onion and garlic in the large pan on medium heat and fry in oil for 5 minutes or until onion is tender. Add cumin and cook for a further 2 minutes before adding stock, tomatoes, coriander and sweet potato. Simmer for 10-15 minutes or until potato is tender. Remove from heat, cool slightly, then puree soup in an electric blender or use an electric beater adding more liquid if necessary. Return to pan. Add cooked chicken breast to the soup and reheat for 2 minutes or until chicken is heated through. Add pepper to taste. Serve with sliced avocado.

  • Sylvia

    Marvelous Meatballs!!
    I’m making these tonight in the crock pot but you can also bake these in the oven as well.
    Wonderful with spaghetti squash.

    Here’s the recipe:
    Mix together (use your hands)
    2lbs grassfed ground beef
    1lb of pork sausage
    chopped celery, onions, and carrots
    3 eggs
    1/2 cup almond meal
    lots of dried oregano, garlic powder, cracked black pepper, and a little cayenne
    small drizzle of raw honey

    Form into large meatballs and cover bottom of crock pot, you might have to stack them depending on the size of your crock pot.

    For the sauce mix:
    1 16 oz can of diced tomatoes
    1 can of tomatoe paste
    a large handfull of torn fresh basil
    5-6 coarsely chopped garlic cloves
    cracked black pepper to taste.

    Cover meatballs with tomato sauce and cook all day on low. These were even better the next day for lunch!

  • Lorena

    Heather’s Amazing Apple pie
    Crust
    1/4 C pecans
    1/4 C walnuts
    4 dates
    Mix in a food processor spread mix on pie plate.

    Filling
    1 or 2 apples chopped in food processor(would be great w/ peaches instead)
    1/4 tsp cinnamon
    1/8 tsp nutmeg
    1/2 tsp lemon juice (optional)

    Directions
    Spread mix over crust. Chop 3/4C pecans and spread around the circumference
    of pie. Takes about 5 minutes to make. A GREAT DESSERT! Pretty basic and
    easy to make.
    From Ryan Cormney at http://www.rawtimes.com/

  • Jeff Silver

    Pesto Sauce

    2 cups fresh basil
    2 cloves garlic
    2.5 tbs olive oil
    3 tbs pine nuts
    .25 cup cashews

    Blend all ingredients together in an electric blender, slowly add oil to form the right consistency.
    Yumm!!!!

  • Ladybug724

    I have some kelp noodles, and I’ve been trying to find something to do with them. I think I’ll give this a try. I’ll probably add shrimp also.

    16-oz pkg Kelp Noodles
    2 tbsp peeled, grated ginger
    1 C carrots-grated
    1/2 C coconut water
    1 C each red and green cabbage shredded
    1 tbsp sesame oil
    2 C (about) shredded baby bok choy
    2 tbsp lemon or lime juice
    ¼ C shredded daikon radish, or regular red radish
    1½ tsp Celtic sea salt
    6 tbsp almond butter
    ½ tsp cayenne pepper, optional

    Wash, shred, and grate all vegetables and place them in a bowl with the Kelp Noodles (these noodles are ready to use, ready to eat – just open the package and put in bowl!)

    Blend almond butter, ginger, coconut water, sesame oil, lemon juice, sea salt, and cayenne, if you’re going spicy! Blend well. Pour dressing over your vegetables and noodles, toss, and let salad sit to marinate for 30 minutes.

  • Erik Herik

    *** Paleo Candy Bar ***
    — 3-4 Tbsp coconut oil
    — 1/4 cup cocoa powder
    — 1/2 cups ground nuts (almonds, hazelnuts)
    — 3/4 cups dried shredded coconut
    — 1 Tbsp or more to taste honey (optional)

    Start by melting the honey and oil in a saucepan over medium heat on the stove.
    Add cocoa, nuts and coconut. Form into a square by dumping into a small baking sheet and refrigerate or freeze until hard. Cut and enjoy. (Thanks to PaleoPlan.com)

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