Day 12

You know you're a CrossFitter when:

you see a ledge and wonder if you can jump on it.

4 years ago at McCalls, the twins were 6 months, when I couldn't of jumped on a 12" box

I packed our lunches today for the Pumpkin Patch and was worried about snacks for me. I made homemade beef jerky last week and had an "AHA!" moment...homemade Paleo snacks! Here's what I did:

Take approximately 1 oz homemade beef jerky (recipe below), 1 T raisins, 1 T unsweetened coconut flakes, and 9 almonds and throw them in a baggie. Cake, I tell you, cake.

Homemade Beef Jerky adapted from Emeril Lagasse's recipe

• 5 pounds very lean beef or venison, trimmed of all fat
• 2 tablespoons seasoning, recipe follows

Directions

Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.

Preheat the oven to 200 degrees F.

Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

Seasoning:

• 2 1/2 tablespoons paprika
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon red pepper flakes
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly and store in an airtight jar or container.

Happy Pumpkin Hunting!