Monday, August 29, 2011

TR: Mt. Rainier + Broccoli and Leek Bake

Yeah, neither of those things have anything to do with each other. But this blog is called "Grok On Rock," so both of them fit what the subject matter theoretically should be.

Peak: Mount Rainier
Location: Cascade Volcanoes, Washington, USA
Elevation: 14,411' (4392m)
Route: Disappointment Cleaver (Grade II)
Distance/Elevation Gain: ~12 miles (RT) / 9000'

Rainier TR can be found here. I went non-paleo for the climb because it was convenient and suffered as a result. I'm pretty much sold on this lifestyle as being ideal for optimal athletic performance ... now it's just a matter of figuring out the logistics of cooking and eating primal-friendly meals on an epic mountaineering expedition in a foreign country where I don't speak the language. 

Now, on to the Broccoli and Leek Bake, which makes an excellent side dish for dinner and would probably be really good for breakfast as well:

Ingredients:
1 leek
1/2 of a medium sized broccoli... whatever a chunk of broccoli is called.
3 eggs
1/6C cream (or almond milk if you're dairy free)
2T coconut flour
2T butter/bacon fat/some other kind of fat
Salt and pepper to taste


1. Preheat oven to 350.
2. Chop the broccoli and leek up into small, bite size pieces.
3. Grease a loaf pan and dump the broccoli and leeks into it.
4. In a bowl (duh), whisk together the eggs, cream, and melted butter/bacon fat. Add salt and pepper, then coconut flour.
5. Mix batter thoroughly, then pour over the broccoli and leeks. Make at least a half-assed attempt to distribute it evenly; it's a fairly viscous batter.
6. Bake for 20 minutes.


The end result was a little breadier (not as custardy) as I'd like, so at some point I'll play around with it. Still, I'm a single, somewhat-poor graduate student, so playing around with recipes can be a long drawn out process ... I can only eat so much at one time.