We get to this time of year with loads of cheer, friends, family, events, plans, going out, changing seasons, fun, and also LOTS of food. Some of which isn't very conducive to our health and fitness goals. It can be incredibly tempting to break your plan, throw in the towel, and say you'll start back up at New Year with everyone else. Let's be honest, though... do you really want to do that? Do you really want to lose all your hard-earned progress that you've spent so much time and energy getting? Changing your habits, and lifestyle to get closer to the body and life of your dreams. Do you really want to throw all of that away? If you listen to this podcast, I know you don't. That's not who we are. We are the people who even when it gets tough we push through and find a way to get it done. And that is what today's episode is all about. How to continue to make progress and even THRIVE during the spooky season!
Recipes:
Witches Brew
- 3 bottles dark red blend wine*
- ¾ cup brandy
- ½ cup organic orange juice
- 3 blood oranges, sliced
- 2 blood oranges, juiced
- 3 cups frozen blackberries
- 2 cups black grapes
- Spider charcoal ice cubes, optional
- Dry ice, optional
- Add the wine, brandy, orange juice, and fruit to a large pitcher. Mix together with a spoon and keep in fridge for 4 hours or overnight to let the flavor to develop.
- When ready to serve, add to individual glasses or large caldron. Add dry ice to the caldron for the “smoky” witches’ brew effect. Wear gloves handling or do not touch the dry ice directly, only once the dry ice has melted. But remember, protect your hands and skin! We recommend not doing this around children
Bloody Steak with Herbed Ghee
- 2 grass-fed, pasture-raised ribeye steaks
- 2 tbsp. Himalayan salt or Fleur de sol
- Black pepper, to taste
- 1 cup ghee or pastured butter
- 4 garlic cloves
- 10 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 tbsp. avocado oil
- Rub each steak with a more coarse salt, like kosher or Himalayan. Set aside at room temperature or in the fridge if overnight. Ideally, you want to salt your steak at least 40 minutes prior to cooking.
- In a small saucepan on low, add the ghee, fresh herbs on the sprigs, and the garlic cloves. Let the ghee melt and the flavors develop for 15 to 20 minutes.
- Preheat cast-iron skillet to high heat. You want it to be smoking hot when you throw on the steaks in order to get the best sear. Cast-iron skillets and fast-searing are both crucial components to a brown crust without overcooking the meat.
- Add the steak to the oiled very hot pan. The cooking times will vary. Remove from heat and baste with the herbed ghee or butter, adding the herbs and garlic on top of the steak as you baste to add more flavor. Repeat on the other side. For a bloody medium-rare steak, which is about 130-degrees Fahrenheit
- Remove the steaks from the pan, and let cool on a cutting board for at least 15 minutes.
Electrolyte bug gummies
- 1 cup water
- 3 scoops Onnit Mineral Electrolytes, lime flavor
- ¼ tsp. of each color, vegetable-based colorants*
- 4 tbsp. grass-fed beef gelatin**
- Bug silicone molds
- In a mixing bowl, add ⅓ cup of cold water and stir in 3 scoops of Electrolytes. It will foam at first, but it will settle after a minute or so. Mixing the electrolytes with cold water prior to adding hot water is key.
- Bring the remaining water (⅔ cup) to a simmer, not a boil. Remove from heat and slowly stir it in the electrolyte mixture, adding the gelatin in between pours.
- Divide the gelatin-electrolyte mixture into three mixing bowls. Add ¼ tsp. of each vegetable-based colorant to each bowl and stir.
- Pour the dyed mixtures into molds and refrigerate for 3 hours.
- Once firm, remove from molds and store in an airtight container for up to 5 days.
If you or someone you know, is looking to improve there; health, fitness, nutrition, or mentality, send me a DM in IG @Conati_Fit or an email to PsychedUpFitness@gmail.com to get started today!
#EarnYourGoodDay
