The
Daily
Fix

261018

SUNDAY 261018
3 0 0

5 rounds for time:

Seared Scallops with Cauliflower Purée and Chive Oil

Energy Metabolism Dysfunction in Psychiatric Disorders

Article Heading Photo
Photo of Seared Scallops with Cauliflower Purée and Chive Oil

200 meter farmers carry
20 box step-ups

Seared scallops served over a creamy cauliflower purée, finished with a vibrant drizzle of fresh chive oil.

Postmortem brain studies reveal mitochondrial dysfunction across three major psychiatric disorders

Tab Photo

The
Daily
Fix

Photo of Seared Scallops with Cauliflower Purée and Chive Oil Article Heading Photo

Men carry two 72-lb KBs and step a 20” box.
Women carry two 53-lb KBs and step a 15” box.

Post time to complete to comments.

Compare to 260418.

Ingredients

For the Scallops
6 large sea scallops, patted dry
1 Tbsp butter (for searing)
½ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)

For the Cauliflower Purée
1½ cups cauliflower florets
2 Tbsp butter
2 Tbsp full-fat sour cream
½ tsp sea salt
¼ tsp black pepper

For the Chive Oil
2 Tbsp fresh chives, finely chopped
2 Tbsp olive oil
Pinch of sea salt

Macronutrients

Protein: 30g
Fat: 70g
Carbs: 9g

Preparation

Prepare the Cauliflower Purée: Steam the cauliflower florets (1½ cups) until very tender, about 8–10 minutes. Transfer to a blender or food processor. Add butter (2 Tbsp), sour cream (2 Tbsp), sea salt (½ tsp), and black pepper (¼ tsp). Blend until smooth and creamy.
Keep warm until ready to serve.

Prepare the Chive Oil: In a small bowl, stir together the chopped chives (2 Tbsp), olive oil (2 Tbsp), and a pinch of sea salt. Set aside to infuse while you cook the scallops.

Sear the Scallops: Pat the scallops (6 scallops) very dry with paper towels.
Season with sea salt (½ tsp) and black pepper (¼ tsp). Melt the butter (1 Tbsp) in a hot skillet over medium-high heat. Sear the scallops without moving them for 2–3 minutes until a golden crust forms. Flip and sear the other side for 1–2 minutes until just cooked through and still tender. Remove from heat and drizzle lightly with olive oil (1 Tbsp).

Assemble the Dish: Spoon a bed of cauliflower purée onto each plate. Top with seared scallops. Drizzle the chive oil over and around the scallops. Serve immediately for best texture and flavor.

A 2017 review published in Frontiers in Neuroscience examines studies of postmortem brain tissue from patients with schizophrenia, bipolar disorder, and major depressive disorder, looking for evidence of impaired energy metabolism. Researchers identified 92 altered energy-related proteins in schizophrenia, 95 in bipolar disorder, and 41 in major depression. Five proteins were altered across all three conditions, including enzymes involved in glycolysis, the citric acid cycle, and mitochondrial ATP production.

These findings suggest that disturbances in cellular energy production may be a common biological feature of seemingly distinct psychiatric disorders. The review also highlights evidence of increased insulin resistance, abnormal glucose metabolism, and oxidative stress in patients with these conditions. Although the authors acknowledge that medication use may influence the postmortem findings and that it remains unclear whether metabolic dysfunction is a cause or consequence of psychiatric illness, the research strengthens the case for investigating mitochondrial dysfunction as a potential contributor to serious mental illness.

Full Article

COMMENTS

3 COMMENTS 0 COMMENTS 0 COMMENTS SHARE LOGIN PRINT
BSage October 18, 2026 | 13:28 EST
36:15 scaled
Used 5gallon buckets of wet ash carried half the distance ( I refilled and dumped buckets each round, incorporated this workout into a farm chore I needed to complete 😀)
troybruun October 19, 2026 | 17:40 EST
17:46
53lbs
20” box
Kyle Lynch October 19, 2026 | 17:49 EST
5 Rnds FT:
TT: 21:55
40lbs KB
20”Box
Log In to leave a comment - Log In?
Go to Top