running

Running, Climbing and Transitioning to Vibram Fivefingers

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The past month has been particularly busy, as Spring is finally here in full force and I’m happily spending as much time outdoors as possible while squeezing a ton of activity into each day. The sun stretching across so many more hours of the day means my energy is renewed and I’ve successfully sloughed off the winter urge to hibernate. I even got talked into competing in my first rock climbing comp, The Ring of Fire held by Central Rock Gym (my favorite Boston-area indoor rock gym).

ImageIt was a bit of a last-minute decision as I went in to climb the Monday before the comp and the woman working the front desk really encouraged me to sign up. I didn’t realize most comps have a Women’s Beginner’s division. I had already been planning on coming to watch the pros climb, so I figured why not give it a go. All-in-all I didn’t do terribly well (flashed the first wall, fell on the other two) but I had a lot of fun and learned a ton. I’d definitely do it again! I’m really not a competitive sports person so it was quite a surprise that I both did it and enjoyed it. Also, watching the pro finals that night was outstanding. Ashima Shirashi and Delaney Miller blew my mind, and I was seriously impressed by everyone who climbed.

The real reason I was drawn to blog today though is to address some information that’s making the rounds about Vibram Fivefingers. If you’ve been reading this blog for a while, then you may know I started blogging when I first did the Couch-2-5k program back in the Spring of 2010. I had always hated running and used the excuse of “bad knees” to get me out of even thinking about it. I was encouraged to try running with C25K and Fivefingers as I read there were benefits of running barefoot. The biggest benefits for me were that it encouraged using a more natural stride (mid-sole/fore-foot strike instead of heel strike, working on pushing up/being springier) and increased awareness of the environment (eyes learn to scan the terrain to avoid stepping on sharp objects). I personally experienced both of those pros and also found it was the first time in my life I could run without knee pain and shin splints. I also enjoyed running for the first time as it felt like playing when my feet could really feel the textures of mud, sand, gravel, etc.  It was such a positive experience for me that I’ve bough three pair of Fivefingers in the past four years and I use them for running, hiking, paddling and swimming. I even just ran my first 5K in them last weekend (note, I just started walking at this point so that heel coming down is not my normal running stride):

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While I’m obviously a fan of VFF, I also realize they’re not for everyone. Depending on your foot shape and bone structure they may not be for you. I’ve also seen quite a few people injure themselves due to switching to VFFs and not weaning into them properly. VFF shoes use muscles in the feet, ankles and calves that you may not be used to using on a regular basis. This isn’t true of just VFF shoes, it’s true of beginning any new physical activity or picking up an activity after months without it. For example, how many of us know people who have become injured after heading to the gym and doing the same weight routine they did four years ago when they haven’t touched a weight in months?

So to me, it was no surprise when this research study came out citing the potential for increased foot bone marrow edema in those transitioning to VFF shoes. The thing is, some people are seriously misinterpreting this study to mean VFFs are terrible and horrible and, as one post mentioned, “will fuck up your feet”. Whereas in reality the study clearly states: “CONCLUSION: Runners interested in transitioning to minimalist running shoes, such as Vibram FiveFingers, should transition very slowly and gradually to avoid potential stress injury in the foot.” Well, that makes sense.

But let’s take a moment to break down the study. It involved 36 experienced runners, 17 in the control group ran in their normal shoes, while 19 transitioned to Vibrams. The transition plan sounded reasonable. Runners continue their normal running routines (which are 16+ miles) and use Vibrams for 1-2 miles to start and gradually increase. The thing is, the study gets a little wishy-washy from there. “It should be noted that some subjects stopped logging their runs prior to the 10th week of training and 4 of the 19 Vibram subjects did not document their training at all, though they did participate in both pre- and post- testing and therefore, were included in the statistical analysis in this study. This lack of documentation presents a limitation to this study.”  That’s kind of a big strike here. The people running the study also don’t note how runs were tracked. It’s alluded to that the runners all self-document, which leaves quite a bit of room for error. I was surprised they didn’t have them at least track their run with a smartphone app. Not that those are perfect, but it would be a bit more scientific than giving them a logbook and sending them on their way.

The study goes on to explain that they used a MRI before and after the study with each included participant to check for bone and soft tissue damage. There was a noticeable increase in edema and a small incidence of stress fractures with those using VFF shoes. Incidences were higher in women than in men. This is certainly concerning and not something to brush off. I do personally feel this warrants more study, since the control group was small and there were issues with the data collected, but their conclusion draws upon common sense.

“Although most runners will not know about the presence or degree of bone marrow edema, our results suggest that if a runner transitioning to VFF feels pain, they should modify their running regimen.” Yes, this. They also concluded that if you are a long-distance runner, it’s advisable to transition over a period of time greater than 10 weeks. I’m totally down with those conclusions. Not only do these rules apply to running with VFFs, but they’re common sense rules for exercise in general.

Rebecca’s Simple Rules to Avoiding Injury

  1. If you feel pain make modifications to your exercise.
  2. Transition slowly into new exercise routines.
  3. Properly warm up the body before engaging in physical activity.
  4. ALWAYS stretch and cool down after physical activity.
  5. Support your body with proper nutrition to fuel your workouts and support your recovery.

And lastly, since our society is so friggin’ litigious, Vibram Fivefingers was sued for making unsubstantiated claims about their footwear (basically saying it was a healthier way to run). So if you purchased VFFs after March 2009 you may be eligible to collect from this class action suit. So if that applies to you and you’d like to be a part of it, keep an eye on this page for updates on how to register. For the record, VFF still claim they did nothing wrong, so this is a settlement, not an official ruling.

As for me, I’m going to continue rocking my Vibram Fivefingers. And I’m especially excited to use them for paddling season!

 

Raising The Bar

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I started week two of C25K this week. So far it’s noticeably easier this time around and I feel that’s a testament to how my level of fitness has increased over the years. It’s also a huge help that I’ve kept up with a daily yoga practice. My legs were sore last week but daily stretching with yoga, plus a longer class on Thursday night, has really helped make the soreness barely noticeable. This week I also upped my speed in half of the segments that I’m running. The program this week has me alternating running for 1.5 mins and walking for 2 mins for a total of about 29 minutes. I was excited to break the two mile mark yesterday and will try to up my speed when I run again tomorrow. I will say I’m missing my HiiT workouts. I had to shift things around to make room for running so I’m taking a break from HiiT and Kettlebell 2-3 days/wk to running 3 days/wk. While running is great to build my cardio, it’s also a bit boring (especially when compared to HiiT), and it’s not dynamic so it’s uber-focused on legs and core so the rest of my body is just happy I’m continuing to climb and do yoga to keep it active.

I reached a new height in climbing today by killing a 5.9+ route. Regular climbers may not find this impressive, but for me it was a big deal. I specifically chose the route because it had very few jugs and was mostly slopers, pinchers and globes. I hate all of those, though slopers and I have become friendly lately. I’ll also admit the two globes thrown into that route proved to be really nice resting points. But pinchers? We’re still not cool, pinchers. For the non-climbers that read my blog I will eventually explain more about those different holds so sorry if you feel left in the dark for now.

I realized it’s been a long time since I’ve posted a new smoothie recipe, so here’s my current favorite:

Pineapple Mango Smoothie
Pineapple Mango Smoothie

Pineapple Mango Smoothie:

Ingredients:

  • 1/2 cup vanilla coconut milk (recipe here)
  • 1/2 cup pomegranate juice
  • 1 tbsp flax seed (if your blender won’t pulverize this buy it ground)
  • handful fresh baby spinach
  • 1/2 cup frozen mangos
  • 1/2 cup frozen pineapple

Blend it up in the mixer of your choice! I still love my Vitamix and make smoothies for myself and my partner every morning. If you’d like to indulge in the rest of the meal pictured above, make yourself some Scrambled Eggs with Spinach!

Scrambled Eggs with Spinach (yes, this may sound simple but I’m posting the recipe because I believe my scrambled eggs are recipe-worthy)

Ingredients:

  • two eggs (preferably free-range organic, even better if they’re local)
  • 1 tbsp unsweetened coconut milk (recipe here, omit vanilla and sweetener)
  • handful baby spinach
  • 1 tbsp coconut oil (or fat of your choosing)
  • salt and pepper to taste

Directions:

  1. Melt oil in pan over medium-low
  2. Beat eggs with milk, salt and pepper until slightly frothy.
  3. Add eggs to pan and move continuously. This is the biggest trick to making light, fluffy eggs; keep them moving constantly. I like to use a heat-safe silicon spatula to keep folding them in on each other.
  4. When eggs are barely firm (maybe 20-30 seconds in the pan) add the spinach.
  5. Continue moving constantly until they reach desired firmness and spinach has wilted.

Now have your smoothie and scramble and go take over the world! 😉

C25K Redux & Climbing for the Top!

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In spite of it being 0ºF at my doorstep this morning, I’m thinking towards Spring! This year I signed up for my first official 5K. For anyone who’s been following my blog for a while, you know I began running back in April of 2010 using the Couch-to-5K program with the Get Running App. I also chose to run close to barefoot with Vibram Five Fingers (first KSOs, then the Treksports and now the Spyridon LS). I’ve continued running off and on since then but I generally don’t run much in the winter because I’m neither a fan of treadmills nor am I a fan of being cold. I also honestly don’t enjoy running as much as I enjoy climbing or yoga or HiiT workouts, so it tends to fall near the bottom of my list.

All that said, my school is involved in a 5K so I’ve decided to support them by participating. This is a big deal for me because I really don’t enjoy crowds so while I love obstacle courses and trail running, I haven’t been competitive about it. While I probably don’t technically need the C25K program this time around, since I’ve maintained good physical fitness, I want to take it slow so I can work on my form and rebuild any running-specific muscles that I may have been neglecting in the winter months. Unfortunately, this means using my treadmill right now (at least until all this %&*@# snow melts), but that does give me the ability to maintain consistent speeds and challenge myself to go faster in my runs. I specifically like to alternate running speeds, which is not part of the C25K regimen, because it both helps keep me engaged and builds better cardio by keeping my body guessing.

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In addition to the running, I’m working on leveling up in climbing! I’ve been climbing off and on for a couple years now but became a member at Central Rock Gym in January and have been hitting the walls 2-3 times per week since then. It’s amazing how addictive it is. I’ve found myself devouring climbing videos on YouTube and the more I watch others climb the more confident I’m getting in my own climbing. Above you’ll see my first bouldering route with a heel hook (which was super fun!) and since then I’ve been working more on my technique and was stoked to kill a couple V2’s at the gym yesterday!

My top roping has also improved. I went from climbing a 5.6-5.7 to now successfully completing 5.9’s. Once I get confident with the 5.9/5.10 range I can begin learning lead climbing, which means I’ll be responsible for hooking in my own rope on several preset lead carabiners along the route. This will help prepare me for outdoor climbing, which I’m hoping to try this summer.

For a girl who’s afraid of heights I’ve come a long way! The thing I really gain by climbing is when the confidence I have in myself is greater than my fear of heights. I’m not afraid of falling when I know I can hold myself up. Obviously, this can be applied to many facets of life, which I’m finding is the real thing I seek with physical fitness. Yoga teaches me to find moments of calm even in the most stressful situations. High intensity trainings and climbing both help me gain confidence in my body and mind and challenge me to push further.

They’re not kidding when they say “strong is the new beautiful”. 🙂

No Longer Barefoot in Vermont!

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This is just a quick post to say I’m not dead, I haven’t stopped working out, I’m not eating crap, I’ve just….moved! In November my partner and I moved to Carlisle, MA. My massage and yoga practice reopened in December and business has been BOOMING!! You can now find me above Mountain Strength Crossfit in Winchester, MA (see my site for more details).

While I miss my beloved Green Mountain State, one of the really nice things about being back in MA is the accessibility. I’ve discovered a wonderful inspiring yoga studio, Serenity Yoga, and have been taking classes from Olivia and Nina. My partner and I have a membership to Central Rock Gym in Watertown and have been climbing 2-3 times per week. And every day still starts with a smoothie. 🙂

So things are GOOD and I hope to be writing again here more regularly. That said, look out for a possible name change because my bare feet are now on MA soil. BarefootinMA perhaps?

I hope all your health journeys are taking you in a good direction, and if not today is a good day to get back on the horse. 😉

Pies and Pushups

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It has have been a while since my last entry but I’m still going STRONG on workouts and sticking to my food allergy/healthy diet.  I’m really enjoying seeing my muscle tone improve and I’ve been taking on new challenges.  I’ve fallen in love with kettlebells and have also added some heavier free weights to my collection.  My biggest struggle continues to be learning to do pullups.  So far I can do ONE unassisted and that’s a good start.

To keep my workouts interesting I’ve been varying things a bit.  I’m generally doing two Zuzka workouts per week (I’ve shelled out for her new ZGYM and in full honesty the first two workouts were worth more than the $10/mo price tag; they’re way harder than her free ZWOWs).  I also do two workouts inspired by myomytv.com, which offers awesome free kettlebell and bodyweight workouts.  I say “inspired” because while I sometimes outright do one of their routines, I’ve been experimenting with creating my own routines and so far I’m kicking my own ass. 🙂  I also do 1-2 pilates or yoga workouts per week.  On top of that I’m still running 1.6 miles per day, happily on the Mad River Path with my pup.  This has been a good mix for me and gets me moving at least an hour per day six times a week.  I take a day off to rest.

I’m going to start posting my self-made workouts here.  I’m not comfy recording videos yet, but I think I’d like to in the future.  So here are my three most recent WOD’s.  If you need a better description of the exercise just ask!  I’d consider these intermediate->advanced.  If you want to do them just listen to your body and adjust as needed.  Beginners should use lighter weights, shorter reps and a longer resting period.  If you’re more advanced use heavier weights, longer reps and a shorter resting period.  In general I’m using a 25lb kettlebell (or two for doubles).  My free-weights range from 5lb->20lb.

For an interval timer I’m using Seconds on my iPhone.

6/10/13 – Set interval timer to 3 rounds 45 sec activity, 15 sec rest
  1. Goblet Squat (20kg)
  2. Alternating KB Swing
  3. Alternating Curtsy Lunge (14kg)
  4. KB Single-Leg Deadlifts
  5. Skater Hops
  6. Renegade Row
  7. Chin-Up
6/11/13 – Set interval timer to 3 rounds 40 sec activity, 15 sec rest
  1. Glute Bridge Booty Pump
  2. Single-leg deadlift R
  3. Single-leg deadllift L
  4. Eccentric Focused Chin Ups
  5. Push Up Lean/Push Up/Push Back Combo
  6. Kneeling Ab Wheel Rollout
  7. Dumbbell Hammer Curl
  8. Dragon Flag
6/19/13 – Set interval timer to 2 rounds 45 sec activity, 15 sec rest
  1. KB Reverse lunge
  2. Snatch R
  3. Snatch L
  4. Around-the-world KB swings
  5. Single-Leg Deadlift R
  6. Single-Leg Deadlift L
  7. Side-crunch R
  8. Side-crunch L
  9. Weighted sit-up
  10. Double KB Swings

And now for recipes!  This past Saturday I hosted a large dinner party for my family.  Along with accommodating my long list of food allergies, I also had to make the meal low-carb/sugar for my father who’s diabetic, low-salt for his wife who has high BP, dairy/gluten free for my sister-in-law (this is in line with my own diet too) and garlic-free for my brother.  Even more importantly, I wanted it to be FREAKING DELICIOUS to help show that you don’t have to eat crappy-tasting food just because you have a dietary restriction.  Also, since my family showered me with a ton of pie-making paraphernalia for Christmas, I made the meal Pie-themed.

Bring In The Pies!!

86aa7b8cd6c011e29c6622000a1f9e4a_7Paleo Shepard’s Pie (adapted from Elana’s Pantry and The Functional Foodie)

Ingredients – Makes ~1 large deep dish pie

  • 2 tbsp Olive Oil
  • 1/2 lb ground grass fed beef
  • 1/2 lb ground lamb
  • 1/4 lb ground pork (I used a mild chorizo sausage from my local butcher which gave it a nice kick)
  • 1/2 lb uncured bacon, cut into 1″ pieces
  • 1 large onion, diced
  • 1 shallot, minced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1/2 cup diced mushrooms of your choosing
  • 1/2 cup low sodium beef or chicken stock
  • 1/4 cup red wine (I used a merlot)
  • 2 tsp coconut aminos (can use Worcester Sauce if you prefer)
  • 2 tbsp chopped mixed herbs (I used basil, oregano, thyme and parsley from my garden)
  • ½ teaspoon smoked paprika
  • Sea Salt and Pepper to taste
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft (I used one white and one yellow)
  • 1/4 cup coconut milk
  • 2 tbsp Earth Balance or Virgin Coconut Oil

Directions

  1. Preheat oven to 375ºF.
  2. Heat olive oil in a large sauce pan.  Add onions and cook, stirring occasionally, until soft.  Add shallots and cook for another few minutes.
  3. Add bacon and sauté until cooked, ~10 minutes (note: the bacon will not crisp, that’s ok).
  4. Add the carrots, celery and mushrooms and sauté until soft (it’s ok of the carrots stay a bit firm), ~10 mins.
  5. Add the meats, herbs, salt and pepper and sauté until browned.
  6. Add the stock, wine, coconut aminos and a paprika.  Stir and cook down broth until it’s ~60% evaporated.
  7. Meanwhile, add the cauliflower, coconut milk, Earth Balance/VCO, and a pinch of salt and pepper to your food processor and blend until it’s the consistency of mashed potatoes; this will not take long.  Taste-test and see if you need to add more salt and pepper.
  8. Pour the filling into a pie plate and top with the cauliflower mash.  Add a pinch of smoked paprika to the top for decoration if you like.
  9. Cook at 375ºF for 30 minutes, or until the inside is bubbly and the top is slightly firm.  Let cool for ~10 mins before serving.

Strawberry Rhubarb Pie (Gluten and Dairy free, no sugar added to filling)

Ingredients

Crust (and trust me, it’s GOOD, the non-gluten free folks loved it!):

  • 1 cup Almond or Pecan flour (I was out of almond so I ground pecans in my Vitamix which worked out beautifully!)
  • 2 cups Bob’s Red Mill Gluten Free All-Purpose Flour (my sister-in-law says next time I should try Bob’s Red Mill Shortbread Mix)
  • 1/4 cup Coconut Palm Sugar (you can use cane sugar if you’d like, I’m just allergic to it)
  • 1 tsp salt
  • 1 tsp Baking Powder
  • ½ cup Virgin Coconut Oil (room temperature)
  • 5-8 tbsp Cool Water

Filling (adapted from here):

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 2 tbsp minute tapioca
  • 1 tablespoon Bob’s Red Mill Gluten Free All-Purpose Flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons Earth Balance cut into small slices
  • 1 egg white beaten with 1 teaspoon water

Directions

Crust:

  1. Mix the dry ingredients in a mixer.
  2. Add the coconut oil and beat until dough forms small balls.
  3. Add the water one tbsp at a time while mixing until the dough reaches the proper consistency (it should hold together well but not be sticky).
  4. Separate into two balls, wrap in plastic wrap or parchment and put in the fridge for at least 30 minutes.
  5. Roll out dough and add bottom crust to a greased and floured pie plate.

Filling:

  1. Preheat oven to 425ºF.
  2. Mix the rhubarb, strawberries, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
  3. Mix well in a large bowl and pour out into bottom crust.
  4. Dot with butter.
  5. Roll out top crust and top the pie (if you want to do the lattice design I did use a pizza-cutter to cut strips of the rolled-dough and a long spatula to carefully lift the crust from the counter to the pie).
  6. Brush top of crust with beaten egg yolk.
  7. Wrap aluminum foil loosely around the outside edge of the crust to protect the crust from burning.
  8. Cook at 425ºF for 15 minutes, then drop the temperature to 375ºF and cook for another 40 minutes.  The crust should be golden brown and the filling should be bubbling.  I found the gluten free crust cooks faster than when using traditional flour so keep an eye on the pie so it doesn’t get over-cooked.  Cool before serving.

I’d love to know if you try my recipes or workouts.  Please pass along your feedback!  Now it’s time for a run!

 

Day 90!!! 8100 Burpees, 64 Miles and Noticing a Change!

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Holy shit, you guys, as of about 10 minutes ago, when I completed my last 10 burpees of the day, I officially completed my 90 day challenge!!!  90 burpees a day for 90 days?  DONE!!!!!

This challenge ended up being a great kick-start into more regular exercise, and really pushing what my body could do.  I started running daily again, have been committed to doing Zuzka workouts 6 days a week, completed a 5-mile obstacle course and have been eating extremely healthy along with finally having my food allergies diagnosed.  My body has changed a lot over the past 90 days and while I still have a ways to go I wanted to finally share a pic of my progress.  I’m taking a deep breath as I share this, but here goes (note, I didn’t start taking pics until late Feb, a month into the challenge)…

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Woot to noticeable change!!  My plan going forward is to do Zuzka workouts, or other HIIT in the morning.  I’ve switched my running to mid-day now that the weather has gotten better, any my pup is very appreciative of the exercise.  I’m also learning to do pull-ups and will be heading back out to the obstacle course in mid-May.  Any other ideas for a good challenge?  Let me know!

 

Day 75, 6750 Burpees, 49 Miles, and Chicken Pot Pie!

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Wow, I can’t believe it’s been 75 days already!  The burpees have basically just become a part of my life at this point, even though they still manage to leave me gasping for air but my endurance for them has greatly increased.  My biggest focus these days is on food.  I’ve been experimenting with more recipes and more flours and there’s one recipe I’m just dying to share with you!

Chicken Pot Pie Two Ways (Paleo *or* gluten/dairy/corn free)

Having these new food allergies along with a rigorous workout routine occasionally really burns me out and I get cravings for comfort food.  It would be easy to head to the local diner or grab some takeout from the pizza shop down the street, but there has to be ways for me to satisfy my cravings without going off my diet.  This recipe helps solve that problem.

The Paleo recipe is heavily based off of Fed & Fit’s Paleo Chicken Pot Pie.  I really only added in some fresh herbs and garlic.  It was great, but in full disclosure I found the almond crust to be a bit too heavy at times and it was also very crumbly, especially in the center of the pie (since I made a full pie, not individual pies).  It did crisp nicely on top, but then fell apart when taking it out of the pan or eating it.  The high compliment I will give is that both my boyfriend and I thought it tasted like chicken skin…seriously.  It’s very rich.  So the second time I made this I altered the crust recipe since I’m not personally on a Paleo diet.  The crust I ended up making that time was awesome and would make a perfect fruit pie crust if you add sugar to it and nix the herbs.  I’m really happy it was easy to alter.  I’ll give you both recipes and definitely check out the Fed & Fit blog for some amazing pictures of the recipe.

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Note on ratios: The recipe ratio was originally made for 8 personal pies.  I ended up with enough pie filling for two full large pies, and enough crust for one.  This was great since I just froze the second pie filling and used it a couple weeks later.  If you only want enough filling for one pie cut the filling ingredients in half.

Ingredients

Paleo Crust:

  • 3 cups Almond Flour (I used Bob’s Red Mill)
  • 1.5 tsp Salt (I used Himalayan, the original recipe calls for Kosher)
  • 1 tsp Baking Powder
  • ½ cup Virgin Coconut Oil (room temperature)
  • 1 tbsp Cool Water
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Gluten Free Crust:

  • 1 cup Almond Four  (I used Bob’s Red Mill)
  • 2 cups Bob’s Red Mill Gluten Free All-Purpose Flour
  • 1.5 tsp Salt (I used Himalayan, the original recipe calls for Kosher)
  • 1 tsp Baking Powder
  • ½ cup Virgin Coconut Oil (room temperature)
  • 3-5 tbsp Cool Water
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Filling:

  • 3 Chicken Breast Halves Roasted and Cubed
  • 2 cups Sweet Onions Chopped
  • 2-3 Garlic Cloves, minced
  • 2 cups Frozen Green Peas
  • 2 cups Frozen Carrots
  • ¼ cup Canned Coconut Milk (full fat)
  • ¾ cup Almond Flour  (I used Bob’s Red Mill)
  • 4 cups Low Sodium Chicken Stock
  • 3 Tbl Extra Virgin Olive Oil
  • 1 tsp Black Pepper
  • 1 Egg (for egg wash)
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Directions

Chicken:

  1. Preheat oven to 350º F.
  2. Wash chicken breast and pat dry.
  3. Line a baking sheet with parchment paper.
  4. Drizzle and rub 1 Tbl oil on the chicken breast.
  5. Sprinkle with generous amount of  salt and cracked black pepper.
  6. Bake for 35 minutes.
  7. Remove from oven when finished and let cool.
  8. Cut into about ½” cubes when cool enough to handle.

Crust:

  1. In a food processor or mixer (I used my KitchenAid), mix the dry ingredients together (flours, salt, and baking powder).
  2. Add the coconut oil and slowly pulse or mix until it’s evenly mixed. It should have the consistence of peas.
  3. Slowly add the water and pulse until it forms a dough-like texture.  Note that in the GF version you have to use more water than in the Paleo version.
  4. Remove from food processor/mixer, roll into a ball and wrap in cling wrap.
  5. Put the dough into the refrigerator for 30 minutes.
  6. Dust a pastry board (or cutting board) with almond meal.  Or if you’re like me dust your (cleaned) countertop.  I also recently received these as a gift and can vouch that they did an AWESOME job with the dough in this recipe, getting rid of having flour all over the kichen.
  7. Roll out pie crust.  Keep dusting the top and bottom of dough and the rolling pin with dry almond meal so that it doesn’t stick.

Filling:

  1. Heat the oil in the bottom of a large pot.
  2. Add the yellow onions and cook on medium/high until they’re translucent.  Add the garlic and cook both until slightly brown.
  3. Slowly add the almond meal and reduce the heat.
  4. Slowly add the chicken stock and stir.
  5. Add the coconut milk, 1 tsp salt, and black pepper.
  6. Add the peas, carrots, and chicken.
  7. Carefully pour into pie plate.
  8. Place the crust on top of the filling.
  9. Scramble one egg and paint the crust of each pie generously.
  10. Sprinkle with salt and cut 3-4 slits in the top.
  11. I recommend setting the pie plate on a cookie sheet and putting it in the oven like that to catch any drippings.
  12. Bake at 375ºF for one hour, or until inside is bubbly and crust is browned.
  13. Let cool 10-15 minutes before eating.

While this isn’t a fast recipe to make, taking about 1-1.5 hours of prep and another hour to cook, it is really worthwhile and since you can freeze the extra filling it made a very quick meal the second time I made it.  You can even do what the original recipe called for and make individual pies.  In that case I would freeze filling in individual freezer bags and thaw one on the day you want to make it.  I do think making the crust same-day is worthwhile and it really is an easy crust recipe.  I hope you enjoy this as much as I did!!