Today was my first attempt at sprinting. Notice I said “attempt.”
Part of the blueprint of the primal life is to get out of the mindset of thinking that we have to cardio ourselves to death in a gym 8 days a week. We should walk slow and “run really fast” once in a while. After all, Grok spent most of his days in search of food, walking slowly. And then running really fast either after it, or from it. This sudden burst of energy – sprinting – triggered a release of hormones including testosterone (which yes, women need) and human growth hormone (HGH) which helps repair cells and increase strength, among other things.
So, I tried Tabata sprints. Four minutes. How hard could that be right?
I am actually now dead and I am my own ghost haunting my computer so I can post.
20 seconds of running as fast as you can. 10 seconds of rest. Repeat eight times. Cake, right?
I’M A GHOST REMEMBER? It is NOT cake.
I was getting ready to meet with my personal trainer. She was was another client. I had five minutes. Perfect time to try sprinting, yes?
I got on the treadmill. I put the new Eminem album. I put my feet on either side, set the incline to 2, the speed to 7.2 mph. I ran the first run fine. Hopped off. I’m such a badass, I thought to myself. Ten seconds off. I actually felt okay until the fourth run.
WHEN I DIED.
In retrospect, since it was my first sprinting session, I should have started a little slower with the ultimate conclusion to finish, rather than burn out halfway through. That will be my goal for the next sprint. When I come back from the death.
After the workout thought, there was a bonus. I came home to a wonderful husband who made a healthy, primal dinner for me.
He was bullied into kind enough in giving me the recipe so I could post it for you guys.
Gluten-Free Bison-Stuffed Peppers
What you need:
1 lbs grass-fed ground bison
3 oz crushed pork rinds (or chitlins, whatever you call them)
4 green peppers
2 cans organic canned tomato sauce
2 tbsp spicy mustard
1 tsp Worchestshire sauce
1/3 c. fresh grated parmesan
1 tsp Italian seasoning
2 cloves crushed garlic
1 tsp onion powder
1/2 tsp sage
salt and pepper
What you do:
- Crush the pork rinds into a fine meal. I know so many people have reservations about pork rinds but they’re a great substitute for breadcrumbs in savory recipes and all they are are the skin of a pig fried in healthy oil. What do you think that crispy, crunchy coating on fried chicken is? SKIN. Get over it. Fried skin is delicious. The end.
- Fold the egg and spices into the ground meat.
- Gradually add in the pork rinds until the mixture is firm enough to mold but not too firm. Depending on altitude and humidity, you may need more or less than we used which is why I suggest adding slowly.
- Stuff mixture into four green peppers, tops sliced off and cleaned out, meat-side up.
- Top with a small pat of butter and salt and pepper.
- Pour tomato sauce into baking dish and place stuffed peppers in sauce.
- Bake at 350 for 45-60 minutes.
Serve with a glass of red wine because…well, because you almost died sprinting and you deserve it!