Body Armor CrossFit

MISSION

Our mission is to provide a community environment where serious fitness fanatics and serious athletes can be in a like-minded facility. We look to empower our clients to become functionally stronger than they ever thought possible, preparing them for life's challenges and changing the fitness/health level of San Antonio one person at a time.

Paleo recipe of the day

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December 13, 2011

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Salmon with Strawberry Salsa

September 22, 2011

A bright mixture of strawberries, kiwi and cucumber pairs
nicely with the rich flavor of salmon.
4 (3-ounce) salmon fillets, skin removed
1 tsp lemon zest
1 pound strawberries, diced
2 kiwifruits, peeled and diced
1 cucumber, diced
1 jalapeño, seeded and minced
2 Tbs chopped fresh mint leaves
2 Tbs fresh lemon juice, divided
1 pound baby spinach leaves, rinsed but not dried
Preheat oven to 350°F. Place salmon on a baking sheet and
sprinkle with lemon zest. Bake 15 to 18 minutes or until
cooked through. Meanwhile, place strawberries, kiwi,
cucumber, jalapeño, mint and 1 Tbs lemon juice in a medium
bowl and toss until combined. Set aside. Heat a large, highsided
skillet over medium heat. Add spinach, with water still
clinging to leaves, cover and cook 5 minutes or until wilted,
stirring occasionally. Stir in remaining lemon juice. Divide
spinach among plates. Top with salmon and salsa and serve.

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Chia Pudding

September 13, 2011

Serves 6

Chia seeds soaked overnight turn into a simple pudding, similar in consistency to tapioca.

Ingredients

2/3 cup chia seeds
2 cups unsweetened non-dairy milk such as soy, almond or rice milk
1/2 teaspoon pure vanilla extract
2 tablespoons currants or chopped dried figs or dates
2 tablespoons unsweetened coconut flakes

Method

Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.

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Creamy Curried Cauliflower Soup

September 11, 2011

Serves 4

Curry powder and almondmilk conspire here with the cauliflower to produce a full-flavored blended soup that’s creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1/4 cup raw sunflower kernels
3 1/2 cups unsweetened almondmilk*, divided
3 teaspoons mild curry powder, divided, more to taste
1 cup chopped yellow onion
3 cloves garlic, chopped
5 cups (about 1 pound) cauliflower florets

Method

Preheat oven to 350ºF. In a medium bowl, toss sunflower kernels with 1 teaspoon almondmilk and 1 teaspoon curry powder. Spread out on a small parchment paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside. Meanwhile, heat 1/2 cup almondmilk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes. Taste and adjust seasoning with more curry powder if you like. Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.

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Spicy Thai beef

February 22, 2011

2 ounces cooked carne asada, chopped
1 1/2 cup sunflower sprouts
3/4 cup kale, chopped
3/4 cup red, chopped
1/3 cup red onion, chopped
1 clove onion finely chopped
1 tbs red chili flakes ( less for milder taste)
2/3 tsp coconut oil

Heat oil in a pan on medium heat. Add garlic, red chili flakes and onion.
Once onion is charred add veggies and meat. Cook until sprouts have softened. Add salt to taste.

2 blocks protein, 2 blocks carbs, 2 blocks fat

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Claudia’s Almond Thai Soup

February 14, 2011

1 oz cooked asada beef, chopped
1.5 cup sunflower sprouts, chopped
1.5 cup mushrooms, chopped
.5 cup light coconut milk
1/3 tsp hot chili oil
1/2 tsp almond butter
1/2 tsp curry powder
1/2 tsp paprika
Pinch of powdered Ginger or fresh
Chili flakes
Salt & pepper

Add broth, coco milk and almond butter to pot on medium heat.
Stir until almond butter is dissolved, about 10-15 minutes.
Add spices, except salt, sprouts, mushrooms, chili oil and meat to pot.
Stir on medium heat for about 10-15 minutes.
Remove from heat. Add salt & pepper to taste. You can add cilantro and extra chili flakes to garnish. Blueberries are for dessert.
2 blocks protein, 2 blocks carbs, 2 blocks fat

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