Cavegirl in the kitchen

As I no longer have the use of my arms or legs after Tuesday and Wednesday's WODs (and my shoulder is distinctly unhappy, so I am heeding the physio's advice and slacking off the Crossfit) I thought I would prepare for the weekend's camping at Tribal Clash.  We will be camped by the beach on Blackpool Sands near Dartmouth  with 100 Crossfit teams (hopefully crammed full of hotties!) and as I have been inspired by last weekend's camping trip I headed off to purchase a camping stove, table and other camping accessories.  As I everyone is likely to be fairly hardcore healthy I thought I had better play along.

 Soooo here is what a cavegirl takes camping:  Chicken kebabs from Sainsburys (or any other supermarket, or make your own), I can fry them on the stove and eat them with grated carrot salad, guacamole and courgette fritters.   I have bacon and eggs that I can fry for brekkie with a courgette fritter and readymade kofta kebabs that I can have for lunch with some homemade mayo, carrot salad and guacamole.  Supper on Saturday will be Ruby & White's awesome hamburgers with carrot salad and guacamole and fritters.  Same brekkie and lunch on Sunday as Saturday.  I am going to take some greek yogurt and blueberries along for sweet snacks along with some almonds.  I might also take some pork scratchings from the fab Mexican shop in Clifton - they are fully gluten free with no additives and they are a brilliant paleo alternative to crisps.
As will be very obvious the staples of my travelling menu are carrot salad, guacamole and courgette fritters.

 Carrot salad (this costs about 50p, maybe £1 with the olive oil and lemon juice)
4 carrots grated (I have a food processor and along with my hand blender, mandolin and slow cooker, it is a paleo necessity) - mixed with a big, big glug (no add a bit more) of your favourite extra virgin olive oil, salt, pepper, toasted cumin seeds, half a lemon or lime, maybe some crushed garlic and grated ginger if you fancy it.  That's it!  It really is beautifully sweet and fresh and I don't tire of it.

Guacamole
There are loads of different ways of making guacamole and mine often depends on what is in the fridge, but with my food processor I can make it in a few minutes.  As it is so quick to make I only make small batches unless I am feeding more than me.   Blitz half a red onion and then soak in water for a few minutes so it isn't so tangy on the breathe (I often don't bother doing this if I'm by myself and there are no hotties around), then put onion (without water) back in the processor with a tomato (or about 4 cherry tomatoes), half a finely chopped chilli (or chilli flakes if you don't have fresh), salt and pepper, juice of half a lime (or lemon), 1 avocado without skin or stone.  Blitz. Eat.

Courgette Fritters
These take a little longer to make as I make them in larger batches and I only have a very small non-stick frying pan [note to self, get bigger non-stick frying pan].  I grate 1 or 2 courgettes, mix with 2 eggs and a cup of almond flour or a couple of tablespoons of coconut flout.  Season to taste - I like spiciness so I add smoked paprika, salt and pepper, chilli flakes and freshly ground cumin.  Then I fry dollops in coconut oil for a couple of minutes on each side, squishing them flat to make sure they cook through.

One other thing that is a joy to eat is homemade mayonnaise and it's absolutely encouraged on both paleo and wholefood 30.  I have found a really quick way to make it that avoids the endless drizzling but you need a hand blender.  Check this video for the full instructions, but basically you get the hand blender beaker and add an egg yolk, 1tbsp water, 1 cup olive oil (not extra virgin as it's too strong, you could use avocado or walnut oil - don't use canola or other bad oils), salt and pepper (I add a bit of mustard and juice of 1/4-1/2 lemon)  Then put the blender in the beaker to the bottom and turn it on.  Mayonnaise appears before your eyes - keep going until you have a beaker of mayo.  Should take less than 2 minutes.  You can add flavourings such as garlic for aioli or a dash of smoked paprika or some chopped capers or anything really that suits your taste.