The End of Week 3

Tuesday, Oct. 11

6:00 am

Crossfit Prep

Lots of squatting

Final set of 5 was max effort - weight posted

back squat: 109#

front squat: 99#

overhead squat: 65#

(I may have gone a little crazy with the weights because my back was hurting me after this workout.)

breakfast - 7:30 am: 2 eggs scrambled, peach, and black coffee

lunch - 12:30 pm: hamburger patty, avocado, lettuce, carrots, and asparagus

dinner - 7:30 pm: sirloin steak, grilled squash, grilled red peppers and onions

Wednesday, Oct. 12

breakfast - 6:45 am: grilled chicken thigh, avocado, and tomato

lunch - 12:00 pm: chicken breast, steamed cauliflower and broccoli, strawberries

dinner - 6:45 pm: blackened salmon, salad with olive oil and vinegar, and steamed cauliflower

Thursday, Oct. 13

breakfast - 6:45 am: sirloin steak and avocado

lunch - 12:00 pm: grilled salmon, stir-fried bok choy, onions, and red peppers

dinner - 6:30 pm: pork ribs and roasted broccoli

Friday, Oct. 14

6:00 am: WOD

Four Rounds

200 m run

15 pull ups

200 m run

15 push ups

200 m run

15 sit ups

200 m run

15 squats

26:06

breakfast - 7:15 am: 2 eggs scrambled with bacon

11:00 am: 2K Row

8:46

lunch - 11:45 am: gluten-free spicy chicken from PF Chang's

dinner - 6:45 pm: salad with shrimp, grilled red peppers, onions, avocado, olive oil, and vinegar

Week Three

I can't believe it is officially week 3 of the challenge. 


I also can't believe that I haven't posted since Friday - sorry.


We'll start with the food logs, but stick around to the end for a delicious new recipe!


Saturday, Oct. 8


breakfast - 6:45 am: 2 eggs, 2 slices bacon, grande Americano
8:00 am: 18 holes of golf
lunch - 1:00 pm: hamburger patty with tomatoes and pickles (golf tourney lunch)
snack - 2:30 pm: pumpkin souffle
dinner - 6:30 pm: spinach and sweet potato salad with bacon and grilled chicken thigh


Sunday, Oct. 9


breakfast - 8:30 am: 3 eggs, coffee
10:00 am: 2 mile hike
snack - noon: almond butter
lunch - 2:30 pm: pot roast with carrots and salad with avocado, olive oil, and vinegar
dinner - 7:30 pm: pork ribs


Monday, Oct. 10


5:00 am: WOD
3 rounds
400 m run
10 Toes to Bar
20 Wall Balls 14#
13:31


breakfast - 6:30 am: 2 eggs, peach, and coffee
snack - 9:30 am: raw almonds
lunch - 11:45 am: salad with avocado, grilled chicken, olive oil, and vinegar
dinner - 5:45 pm: pork ribs with roasted red cabbage and cauliflower


Now for the recipe:


When I got home from the tournament on Saturday I was wanting to cook up something delicious for dinner. My new go-to website for Paleo inspiration is everydaypaleo.com. She makes some really good things, and I usually get some good ideas from her posts. 


So I stumbled across her recipe for Warm Spinach and Sweet Potato Salad and modified it a little (because that's how I roll). I'll post the original recipe here and add my changed in red.

Warm Spinach and Sweet Potato Salad

3 cups peeled and diced sweet potatoes

1 tbsp coconut oil

1 apple diced (I skipped the apple because I don't like fruit in my salad as a general rule)

8 strips of bacon, diced

2 leeks, thinly sliced (I refuse to cook with leeks because you have to soak them for like 83 hours to get all of the sand out - I substituted one shallot)

6 oz of fresh baby spinach

Handful of sliced almonds for garnish

Dressing

¼ cup olive oil

1 tbsp apple cider vinegar

1 tsp spicy brown mustard (from Trader Joe’s) (I used brown mustard from Fry's)

Fresh ground black pepper to taste

1 tbsp of dried basil (I never have dried basil so I frequently substitute dried parsley)

Pinch of cayenne pepper

Preheat your oven to 400.  Toss the diced sweet potatoes with the coconut oil and spread evenly on a baking sheet.  Bake in your preheated oven for 20 minutes.  While the sweet potatoes are baking, cook the diced bacon in a large skillet.  Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes.  Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach.  Add the apples and sweet potatoes to the salad and toss together.  In a separate bowl whisk together the salad dressing ingredients.  Pour over the salad, mix well and garnish with the sliced almonds.

I also grilled up some chicken thighs with garlic salt on them and cut them up and added them to the salad before the dressing. I like to make my salad a full meal when possible.

Seriously - this salad was DELISH! 

If I were not in the middle of this Paleo Challenge and had blue cheese in the fridge I probably would have added a little of that to this salad as well.

Friday, Oct. 7


6:00 am: WOD


4 rounds
100 ft. dumbbell lunges w/ 25# dumbbell
25 lateral jumps
15 push-ups
10:05


breakfast - 7:00 pm: 2 eggs scrambled with sun dried tomatoes, sausage, and spinach. Coffee
lunch - 11:30 am: Chipotle salad w/ chicken, peppers and onions, avocado, and salsa for dressing
dinner - 6:30 pm: New York steak, roasted red cabbage, and pumpkin souffle (I'm still working on the pumpkin souffle recipe. I'll share it if I get it to a point that I think you would enjoy it.)

Losing Weight

Wednesday, Oct. 5


This was a super tough day! I had a breakfast and lunch for work so I was beholden to someone else's food choice. Definitely the lesson learned that I should plan ahead for those things.


breakfast - 7:45 am: 2 pieces of sausage, some strawberries, black coffee
lunch - 1:30 pm: small salad with cucumbers, tomatoes, and grilled chicken - dressed with olive oil and vinegar
dinner - 6:30 pm: pot roast with sauteed red bell peppers


Thursday, Oct. 6


breakfast - 7:15 am: 2 eggs scrambled with red peppers
lunch - 12:00 pm: chicken breast, lettuce, and avocado with olive oil and vinegar
dinner - 6:3o pm: pot roast with kale sauteed with bacon, garlic, and shallot


Also, I weighed myself on Tuesday morning, just under a week from the last time I weighed (I forgot to weight right at the beginning of the competition) and I had lost almost four pounds. 


Woo hoo! 


I think I have more energy during the day and there is a chance that my WODs have been more efficient, but I haven't really been able to tell. 


I'm feeling good though.

Catching Up

Sorry I've been MIA. I have no good reason...


Saturday, Oct. 1


7:30 am - track practice: sprints, shuttles, ultimate frisbee
breakfast - 9:15 am: 2 eggs scrambled with ground lamb and jalapenos and a baked sweet potato
lunch - 1:00 pm: sun dried tomato chicken bake, spaghetti squash, and salad with olive oil, vinegar, and avocado
snack - 3:30 pm: strawberries and almond butter
snack - 6:00 pm: raw veggies with guacamole and salsa
dinner - 7:00 pm: steak with onions and tomatoes


I went to a surprise birthday party for my cousin and they served Mexican food, but I held strong and just had veggies until I arrived at Sissy's house.


Sunday, Oct. 2


breakfast - 7:00 am: 2 eggs and 2 slices of bacon
lunch - 11:30 am: salad with roasted turkey and artichoke hearts and balsamic vinaigrette (at Macaroni Grill and possibly the worst salad I've ever eaten)
snack - 3:00 pm: shrimp with sun dried tomatoes and spaghetti squash
dinner - 7:15 pm: pot roast, onion, and salad with tomatoes, avocados, olive oil and vinegar, strawberries


Monday, Oct. 3


5:00 am: WOD
12 min. AMRAP
5 pull ups, 10 push ups, 15 squats
10 + 15


breakfast - 6:15 am: 2 eggs and chicken sausage
snack - 9:45 am: strawberries and almonds
lunch - 1:00 pm: grilled chicken salad with avocado and salsa
dinner - 6:45 pm: pot roast with roasted brussels sprouts and red cabbage


Tuesday, Oct. 4


6:00 am: Prep
Clean and Jerk - 85#


breakfast - 7:30 am: 2 eggs, peach
snack - 10:00 am: almonds
lunch - 12:15 pm: hamburger patty, sauteed bell peppers, tomato and side salad with balsamic vinaigrette
dinner - 6:45 pm: chicken breast, sweet potato, and salad with cauliflower, olive oil, and vinegar

Friday, September 30

breakfast - 8:30 am: 1 egg scrambled with mushrooms, chicken sausage

lunch - 1:00 pm: ground lamb, jalapenos, avocado, lettuce, and tomato with olive oil and vinegar

snack - 3:30 pm: strawberries and almond butter

dinner - 6:30 pm: sun dried tomato chicken bake with spaghetti squash sauteed with butter and onions

Some Thoughts on "Healthy"

 Thursday, September 29


breakfast - 7:00 am: 2 oz. sirloin steak, 2 slices bacon, 1/2 avocado, tomatoes, jalapeno
snack - 9:30 am: strawberries and raw almonds (if you are in Arizona - go to Sprouts and get the strawberries - they are SO good!)
lunch - 12:45 pm: chicken breast smothered with green chile and a side salad with balsamic vinaigrette (At Alice Cooperstown)
dinner - 6:00 pm: macadamia/coconut crusted grouper and paleo "no potato" salad 


I would highly recommend the "no potato" salad - it was VERY good! And it was a hit with the folks at work who tried it.


While at lunch two of the men at my table made comments about diets and eating healthy. And it got me to thinking about what healthy means.


I know that it is crazy to think that everyone would go Paleo like me. I also understand that for a lot of people, food does not have the same immediate negative reactions as it does for others (like me.)


However, I think that there is so much information out there about what is healthy and not healthy and not enough people are researching what they are hearing. 


One of the only things that I remember from college was my statistics professor telling me that you could make statistics tell whatever story you wanted. I believe that is true for scientific studies to a degree.


I'm not going to pretend to understand how the human body works and why it reacts to things the way it does. I'm trying to understand more about it in the Paleo Solution, but I honestly do not process scientific information well. But I do think that there are a lot of people who think they are eating healthy, but they are not understanding what they are eating.


For example, typically when you get a low-fat dressing, one of the things they do to the dressing when they take the fat out is add more sugar. Or fat free half and half - did you know it has high-fructose corn syrup? I'm not saying HFCS is bad - because I don't know. But I'm saying to pay attention to the things in your food. Healthy is a perception for a lot of people.

Wednesday, September 28


5 am: WOD
3 400 meter sprints
1:28
2:00
1:59


I was a little disappointed in my second two runs, but I have to tell you that I honestly thought I was going to die on that second run. Seriously, as I was running I could actually see my legs giving out. Me collapsing onto the ground and hurting myself. It was crazy. Clearly I did not have my mind in the right place for that workout.


breakfast - 6:30 am: 2 eggs, black coffee
lunch - 11:30 am: grilled chicken thigh, lettuce, tomato, and avocado with olive oil and vinegar
snack - 3:00 pm: pistachios
dinner - 7:00 pm: New York strip steak and grilled asparagus


Today was tough. I was really hungry all day. I need to get better at packing snacks so that I am not so hungry in between meals. 

Still Going...

Tuesday:


6:00am - CrossFit Prep (This is basically the precursor to actually being a Crossfitter. We learn different lifts and work on skills like dips, pull ups, and running)
Overhead squat - 77#
Push press - 82#
Front squat - 89#


(Also, I got my pictures taken this morning - basically the winner is chosen by the other members of the gym based on picture and change in body tone. I'm nervous about everyone seeing those pictures, but it is DEFINITELY motivation to stay strong!!)


7:30 am - breakfast: 2 eggs, black coffee (are you noticing a trend? I need to change it up a little)
11:45 am - lunch: @Smashburger: 1/3 lb. Arizona burger with no bun and no cheese, veggie frites with no green beans
6:45 pm - dinner: Lamb shoulder chop, roasted brussels sprouts, raw red bell pepper


It was a super busy day at work with lots of meetings and time out the office so I didn't have a snack and I think I paid for it a little after dinner with a major desire for more food. But I stayed strong. 


Dirty asked me the other day what was the hardest thing to give up and I would have to say, on a daily basis, it is cheese/dairy. I don't mind drinking iced coffee black, but I do like cream in my hot coffee so I'm really going to have to work on that. Additionally, cheese is hard. I wouldn't say that I eat a lot of cheese, but it is a nice addition to salads, especially when you eat a lot of salads. I have not gotten to the part of the book where they discuss dairy products and why they are not included in this diet, but I'll keep you updated as I know.


I have some thoughts on diets that I will most likely share tomorrow/tonight. (I'm really going to try to write this blog post at the end of every day so it makes a little more sense. 

Day 2! What, what?!?!

Ok, I guess that Monday was technically day 3 of the competition, but it was only day 2 of having to report my food, so...


Here is my day at a glance. I will start with my workout - hopefully as we get further along in this journey I won't have to explain every line.


6:00 am - WOD (stands for workout of the day)
(I usually attend the 5 am class, but due to a miscommunication there was no 5 am so I stayed for 6) 
Wall Balls and Kettle Bell Swings 
30-20-10 (this means three rounds, 30 of each in the first, 20 of each in the second, 10 of each in the third)
35# kettle bell, 14# medicine ball (each person gets to choose their weights. typically there is a prescribed weight for men and one for women and you can scale down from there. I don't know what the Rx was for this workout)
6:28 (This is how long it took me to complete the three rounds)


7:30 am - breakfast: 2 eggs, black coffee
11:30 am - lunch: grilled sirloin steak, lettuce, tomato, roasted cauliflower, and avocado with olive oil and vinegar
2:30 pm - snack: handful of raw almonds, 1/2 grapefruit
6:30 pm - dinner: grilled chicken thigh, mushrooms sauteed in butter, grilled onion


Feeling good so far. I will say that I really could have used a piece of dark chocolate after dinner last night, but I stayed strong. I don't want to have a cheat for at least two weeks.


I am slowly making my way through The Paleo Solution - I am enjoying it, but there is a lot of science talk and I do not have a science brain. As I get further into that, you will likely be learning some of what it says. 

Paleo Challenge 4.2

I have officially joined the Paleo Challenge at CrossFit Fury.


Basically this means that I have to do the following:

• Eat only Paleo meals
• Post everything I eat on a Facebook page for the entire group to see each day
• Post a picture of one of those meals on the Facebook page
• Read The Paleo Solution by Robb Wolf
• Watch Food, Inc.
• Attend track practice every Saturday morning at 7:30 am

In order to keep myself motivated and honest, I will also be posting my meals here each day for all of you to see. In addition, on the days that I have CrossFit, I will post the workouts and my times. 

Realizing that everyone is probably unfamiliar with Paleo eating, I will talk here about what that means, and probably share some information that I find important. 

I may share some recipes with you. I may share some struggles with you. I will (hopefully) share some triumphs with you. (Come on, first pull up!)

Yesterday was the first day for posting our meals, so I'll share with you that information to get started.

9 am: coffee w/ heavy cream (I will be cutting out the cream, but it is soooo hard to give up.)

11 am: 3 slices of bacon, half an avocado and grape tomatoes with a little olive oil, salt, and pepper.

1 pm: bell pepper slices with guacamole and salsa

2 pm: shredded beef roast and lettuce with olive oil, vinegar, salt, and pepper

6:45 pm: shrimp, carrots, cauliflower, and red bell pepper with Paleo coconut curry

I look forward to sharing this journey with you! And thank you in advance for your support!!

Breaking All The Rules

Ok, maybe not all of the rules...

But I did do some Christmas baking and candy making today.

I debated yesterday on whether or not to do it. 

And I caved this morning.

I took two recipes from A Whisk and  A Prayer: Snickers and Cookie Brittle.

They were both phenomenal.

She does a much better job at food photography than I do, so I'll let you head over there to check out the recipes and pictures. 

I will say a few things though:

1. The nougat in the Snickers stays pretty chewy and it has made the cutting of my large candy block difficult. I don't know how to remedy that, just a word of warning.

2. If you go ahead and eat all of the edges of the Snickers, you may go into a diabetic coma. I'm serious!

3. If you make the cookie brittle, I would get the butter to the almost melt stage, it makes it much easier to mix.

4. The longer you cook the brittle, the more brittle it will be. Seems logical, but I kept thinking that I was going to overcook it so I ended up with two very different things - a more chewy cookie and a real brittle-y cookie. I guess it depends on your taste.

Since I skipped the food photography this time, I took a few pictures of my kitchen in the process:

A completed pan of cookie brittle - with a combo of milk and semi-sweet chocolate chips.

 You can see the beginning of the snickers there in the foreground - it is the nougat layer.

 

Does anyone want to come clean for me?

Wow!

I know you thought that you were never going to read another post on this blog again.

I was beginning to think that was true.

However, tonight, all of that changed!

I don't want to toot my own horn, but I'm a great cook!

Since I've been "working from home" since November, I am really trying to make my own meals and not eat out.

Yesterday, I roasted a turkey breast. I don't even like turkey, but this one was good and it is nice to have in the fridge for a quick snack or lunch.

But back to tonight.

I've had a couple of spaghetti squash sitting on the counter that need to be cooked.

Earlier today I was looking for butter in the freezer (to do some Christmas baking) and I found a bag of uncooked shrimp.

I decided that I would combine the two.

And combine I did.

First, I popped the spaghetti squash in the oven - it takes a long time to cook.

One of the things I've learned is that if I don't want to eat after 8, I need to start thinking about dinner around 4:30 so that I have time to get everything prepared. 

So, after about 30 minutes of the spaghetti squash cooking, I started preparing the makings for the shrimp. 

I diced up about 4 cloves of garlic. (What can I say? I'm Basque and Italian - I LOVE my garlic)

Then I heated some olive oil in a pan. No, I don't know how much - I just drizzled it in until it looked right - remember this is going to be the sauce for the squash.

Once it was hot, I threw in the garlic, after about a minute, I threw in some crushed red pepper.

I have a friend who LOVES crushed red pepper. Puts it on everything. One year, her brother and SIL got her this for Christmas:

Ok, I need to get better at my food photography.

Either way.

So then I threw in the uncooked shrimp.

I'm going to stop here and tell you that I hate cooking shrimp. It is such a delicate balance between salmonella and chewy protein.

But it is nice to add variety to my life and it was nice to use it from the freezer.

Once the shrimp was all pink, I turned off the heat and threw in some diced up sun dried tomatoes.

Then I added some salt.

I once took a cooking class and the teacher told us that the main reason people think they can't cook is because they don't use enough salt. I took it to heart.

Once the spaghetti squash was shredded, I put the shrimp mixture on top and then mixed it all together.

You can't really tell from this picture how great it all looked and tasted.

And even better with a nice glass of red wine.

Pomodoro Sauce

I made my first dish for this blog last night.


And even managed to take pictures. 


As you may know, I try to spend Sunday afternoons preparing food for the week ahead. It helps me to both eat healthy and save money on eating out.


Yesterday was no exception. 


After a morning/early afternoon full of Mother's Day celebration, I was a little tired when I got home, but decided that I needed to get my act together and prepare food or I would spend another week regretting my choices.


Dirty Shirley had some grape tomatoes on the counter that were just about to reach the end of their useful life. I looked at them all weekend thinking that I needed to do something with them, and last night it hit me! I would make some sauce for my spaghetti squash. 


One quick call to Match.mom verified that I could actually use grape tomatoes for this purpose and I was set to go. 

You can see in this picture that the tomatoes are starting to get wrinkly. (Some had to just be thrown away, but most of them were good.)

I started out with three cloves of garlic and approximately 4 Tbsp. of olive oil. I happen to really like olive oil and garlic, if you don't, you may cut it down a little, but I can't promise it will be as good as mine.


Two other things to notice:


1. My beautiful Calphalon stainless steel pot. (Thanks Match!)
2. The little bit of green in the garlic. Dirty and I got crazy one day at Costco and bought the big bag of garlic thinking that we use a lot of it. Some is starting to sprout. I'm not concerned.

While the garlic was heating up, I sliced the tomatoes in half. I wanted them to be small enough to eat easily, but not so small that you forgot there were fresh tomatoes in the sauce. 


After I sliced them all, I put them in the pot to cook down a little. I stirred them every minute or so for about 10 minutes. 


While I was doing that, I headed out to the back porch to get some fresh basil off of our plant. 

You can't really see it in this picture, but something is getting into my basil plant and chewing little holes in the leaves. If I find that thing, it will suffer!


Either way, I have to give a little shout-out to Dirty right now. Before she moved in I couldn't keep anything alive. Seriously, my plants that are on drip system were struggling. But now, we have a thriving basil plant and a thriving tomato plant! Thanks, Dirty!

I washed the basil and gave it a rough chop. And after the tomatoes had cooked down to a saucy goodness, I threw the basil in, and stirred it around, and let it cook for about three minutes before turning the heat off.


I wish that this was a scratch and sniff photo because this sauce smelled DIVINE! It actually reminded me of college when I used to eat at the OG all of the time with Peach because IT worked there. Until one night...well, never mind, I'll tell you that story on the other blog some day.


Once I turned the heat off of the sauce, I started taking care of my spaghetti squash, which had been cooking for about an hour.

On the left you can see what it looks like after I've used two forks to get the "meat" off of the sides. On the right, after I've removed the seeds, but haven't separated it.

The finished product!


SO good!


I would add a little freshly grated salty Italian cheese. I chose Parmigiano-Reggiano. 


I also seem to remember that at some point when I was in college, Match.mom made a bunch of this sauce and froze it. So I think this is a possibility, but I can not say for sure.


Enjoy!

Mmmmm

Tonight, I made something so delicious!

So flavorful!

So summery!

You are going to want to purchase all of the ingredients and make it immediately!

I'll start by telling you that I used to follow recipes exactly. If they said to use 1/2 cup of green onions with 1/3 of them coming from the green part, I would do it. (Damn me and my gold personality.)

However, since discovering my food limitations, I now base things loosely on recipes that I find.

Tonight's dinner is a great example of that!

About three weeks ago I found a recipe in one of my cooking magazines for poached chicken. This was an idea that I had scoffed at years ago. I figured that cooking chicken in water would taste about like eating a piece of cardboard cooked in water.

I was wrong.

How very wrong I was. (But more on that later.)

Recently, I have been on a spaghetti squash kick (see below for an example). Since I try to avoid carbs, this is a good way to trick myself into thinking that I am eating pasta.

So, I found a recipe online for a baked lemon pasta, which I'm sure is good, but since I don't eat pasta, I had to modify it.

And modify it I did.

First, I put my spaghetti squash in the oven. The one I got was a little bigger than I normally like and it ended up taking longer to cook than was desirable, but I made it work.

While that cooked, I poached my chicken breasts. In my poaching liquid I put one whole lemon, sliced; half of a red onion, quartered; 4 cloves of garlic, peeled; a couple of sprigs of thyme, sage, and oregano; whole peppercorns, and kosher salt. (I went a bit crazy in Match.mom's herb garden tonight - and I must say that fresh oregano is a whole different flavor and scent than dried oregano - you must try it sometime!)

If you've never poached chicken, here is the quick run down - put your aromatics in a straight-side pan or pot and cover with liquid (about a 1/2 inch above them), and bring the water to a boil. Add chicken and bring back to a boil - cook for 3 minutes. After three minutes, cover the pot and remove from the heat. Let stand for about 18 minutes - giving the chicken plenty of time to cook through. Remove the chicken from the poaching liquid and set aside to cool. (I cooked six chicken breasts, too many for this recipe, but they are nice to keep in the fridge for the remainder of the week.)

About 10 minutes before your spaghetti squash is done, melt two tablespoons of butter in a small pan. Add an equal amount of olive oil and saute. Throw in about three cloves of garlic, minced-ish. (I don't mind having my garlic a little bigger, it saves me time in the chopping process - I'm not very patient.) Squeeze one whole lemon into the pan (make sure and remove the seeds, I did not do a good job of this and was fishing them out.) Add about 1 tablespoon of lemon zest and 2 tablespoons of cream, stir and cook. (I didn't say it was low fat, but at least you aren't eating carbs...) I turned the sauce down to low while I tore up two chicken breasts and processed the spaghetti squash to get the "meat" out.

Put the strings of the squash and the chicken in a bowl, add 1/4 cup fresh chopped parsley and a little less freshly grated Parmesan cheese. Salt and pepper to taste then pour the sauce over it. Mix well and enjoy!

You will think that there isn't enough sauce at first, but keep mixing - the flavors in the sauce are so strong that a little goes a long way.

Seriously, I'm still tasting lemony goodness on my tongue.

The parsley, the garlic, the lemon, they all come together in a brilliant combination that makes you think of summer!

I paired it with a red zinfandel that made my heart sing, but most people would probably go with a white wine (I just happen to refuse to drink white wine.)

Seriously - go try this.

You will hate yourself if you don't!