After a very long hiatus, my friends and I finally got together for another great paleo ethnic night. This time so decided on a French cuisine. I had just finished and long and taxing day at work and was absolutely starving.. must have been the lack of carbs to the brain but I TOTALLY forgot to take pictures of anything.  Sorry guys!

I also want to make a note about dairy. Up until recently I was very careful to stay away from all dairy except about a tablespoon in my coffee or tea sometimes. I was never really into cheese and had some problems digesting certain types. I've become a little more lenient lately, although I am careful as to where the cheese, or butter actually, comes from. With my Dad living on the farm, raising, milking and making his own dairy products I really see no harm in consuming a high quality cheese or butter. Unless of course you really have an intolerance for it, stay away in that case. That being said, I still don't seek it out or add it to anything on my own. Use you're own discretion with dairy.

In other news, Sweaty Sundays was taken to the mountains yesterday in the form of snowshoeing. I originally had thought I would do a little WOD up in the snow but after 3 hours of trudging around in 4 feet of snow I couldn't bring myself to climb a tree or do a single burpee. So.. until next week.. go snowshoeing! It's a really fun way to get in some cardio and see some amazing wintery scenery.

Oh and more news, the beautiful and talented Sarah Henderson from the gym and simple life blog and I have decided to team up for what we are calling "Recipe Remix." Every Wednesday we will pick an ingredient, rack our brains, and both come up with a fresh new recipe. We will be posting our creations along with pictures. So come check it out. This weeks ingredient is very.. messy, versatile and delicious.

Tiffany made most of the meal and it was stupidly delicious.. like seriously! It really pays to have friends that hunt and are just awesome. We made a yummy duck that my Dad gave me from his last butchering on the farm. Here's the recipes:



Venison and Bighorn Sheep Carpaccio
this meat is nearly impossible to purchase so use good cuts of beef or bison as a sub

400g meat (she obviously used venison and sheep)
20 black olives
salt
fleur de sel (salt)
extra virgin olive oil
4 tbsp lemon juice
100g shaved parmesan cheese (omit if you don't do dairy)

Place meat in freezer for 30 minutes to make it easier to cut. Now slice meat into thin slices with a very sharp knife and arrange on a platter. Slice olives. Just before serving, drizzle meat with olive oil, lemon juice and scatter black olives and fleur de sel on top. Serve cold.



Leeks with Lemon Dijon Vinaigrette
this was such a surprisingly flavourful dish, I highly recommend trying it out


3 leeks