Day 9 ~ Sharing

Well great start with my training goals so far making each night so  this week ( I know it has only been two days ). Even better is have been able to do more with my shoulder. Monday's WOD included overhead squats and though I could only use a broomstick ~ happy days. I was able to hold the broomstick overhead with no pain and found at the end of it all I actually had more range of movement lifting my arm sideways than previously. Tonight was push press followed by a tabata WOD , after having my shoulder strapped I was prepared to once again go through the motions with a broom stick ( not flying it as suggested by the older sloth) but managed to progress to the bar. So back to basics and light weights but extremely happy to be able to do more.
On the Paleo front check out this Australian site I discovered http://eatdrinkpaleo.com.au the following is a recipe from her site , can't wait to try it.

Under $25: Chicken Tagine with Parsnips & Artichokes

Ingredients


■6 chicken drumsticks
■1 tsp turmeric powder
■2 garlic cloves, finely grated or chopped
■1 tsp sea salt
■A pinch of black pepper
■1/2 lemon juice
■2 tbs olive oil
■1 medium brown onion, sliced
■1 large parsnip, peeled and cut into thick strips
■1 large carrot, peeled and cut into thick strips
■2 garlic cloves, sliced
■2 tbsp dried black currants or raisins
■1 jar or can of artichoke hearts, rinsed
■4-5 cherry tomatoes, halved
■1 tsp turmeric
■2 cups reduced salt chicken stock
■2/3 tsp coriander seeds powder or grounded coriander seeds
■A pinch of chili flakes or small red chilli chopped
■A pinch of black pepper
■Fresh coriander for garnish
■2-3 tsp ghee

Instructions
1.Coat chicken in turmeric, garlic, lemon juice, black pepper and olive oil. Marinate for 5-10 minutes.

2.Heat 2 teaspoons of ghee in a frying pan or directly in the tagine dish to high. Fry chicken drumsticks for 3.5 minutes on each side. Remove to a plate.

3.Add onion and sauté for 2 minutes. Add turmeric, coriander seeds powder and sliced garlic. Sauté for another minute letting the spices to toast and release their aromas. Add chicken stock and combine.

4.Add parsnip, carrots and dried black currants, layer chicken drumsticks on top (see pic above). Cook with the lid on for 5-6 minutes. Turn chicken over and cook for another 5 minutes. Mix in with the parsnip and carrots, letting drumsticks sink to the bottom. Add cherry tomatoes and artichoke hearts on top. Cover with a lid and cook for a further 10 minutes on medium/low heat.

5.Take the lead off, remove chicken and bring the sauce with vegetable to boil. Let it bubble for a few minutes, stirring occasionally. This will thicken the sauce. Turn the heat down and add chicken drumsticks back in. Stir and turn the heat off. Sprinkle with fresh of coriander, a squiz of lemon and a little sprinkle of sea salt.

Preparation time: 10-15 minutes
Cooking time: 35-40 minutes
Number of servings: 3
Cooking notes: You can use other chicken parts like wings and thighs, which are also quite cheap. I used an actual tagine dish to cook this stew like meal, but any deep frying pan with a lid will do just fine. Parsnips and carrots can be replaced with sweet potatoes, green beans, cauliflower, broccoli or whatever else is in season in your area. Eating seasonally is one way to cut down the cost of your groceries.