Saturday, October 26, 2013

Blueberry Paleo Pancakes

These are inspired by Sarah Fragoso from Everyday Paleo. Her recipe is awesome, so try it too!

3/4 cup raw almonds ground in the food processor to a fine meal (I'm going to experiment with soaked almonds for my next recipe)
2-3 eggs (I use 3 but I think you could get by with 2)
1/2 tsp baking soda
Pinch of salt
1/2 tbs pumpkin pie spice 
1 cup frozen blueberries defrosted and rinsed (you can put these in a strainer and run them under water to thaw and rinse.)
2 bananas 

After you process the almonds to a fine meal add the baking soda and other dry ingredients. In a separate bowl mix the bananas and eggs. Add in the dry ingredients and beat until smooth. Finally add the blueberries and stir gently. Grease a skillet with bacon fat (coconut oil, butter or ghee all work great but I love the bacony taste the bacon grease adds). Scoop 1/4 cup of the batter onto the hot skillet. Cook 3-4 minutes on each side. Serve plain or with maple syrup! We enjoy these after a tough crossfit workout or as a Sunday treat!

Sunday, October 6, 2013

EZ Eats: Fish Pockets

My family loves to chop up veggies and toss them in a foil pouch to bake in the oven especially the vegetarian side of my family. I decided to toss fish filets into the mix and boy were they yummy! This is a super easy recipe, so don't hesitate to try it.

4 fish filets
1 small sweet potato
1 small head of broccoli
1 bunch of asparagus
8 small mushrooms
1/2 a lemon
4 cloves of garlic

Preheat oven to 350F. Tear off 4 pieces of foil about 8-10 inches long (I make them as wide as they are tall). Chop you veggies and distribute evenly among the foil pouches, place 1 whole clove of garlic in each pouch and 1 fish filet. Cut the lemon into fourths and squeeze 1/4 into each pouch. Add 1 pat of butter to each pouch and sprinkle with rosemary and salt. Fold the pouches up so that they completely cover the veggies and fish. Bake for 45 minutes until potatoes are done. 1 pouch is one serving. If you are watching your carb intake use the sweet potatoes sparingly.

Tuesday, October 1, 2013

October is my Favorite

I've decided to make October my fitness challenge month. I'm trying to do my version of a Whole30 combined with a 21 Day Sugar Detox.  I tend to rebel when I have too strict of guidelines with my food, so I'm using their rules and tweaking them slightly. October is also a big month for us because it's 5 days from my 1 year anniversary, and I cannot believe it has been a year!! I of course asked for cookbooks (its paper right) and workout gear as my gift. Until my cookbooks arrive, I've been trying out some online recipes.

Here's what I made this weekend:

I tried Balanced Bites Apple Streusel Egg Muffins but I didn't have many eggs so I used 6 eggs instead of her 9. I also spread mine out among 18 muffins so they'd last a little longer. These are sweetened by the apples, no honey or anything added!

I also tried her Carrot Pumpkin Spice muffins and they turned out amazing!! There is no sweetener of any kind in these other than the banana and carrots. She says to shred the carrots, but next time I'd make sure to pulse them in the food processor to make them finer.

and finally my own recipe for gummy snacks

1 cup unsweetened fruit juice
2 tbs gelatin (I use the great lakes grass-fed version, the orange bottle is the solidifying kind. I wouldn't recommend any other brand if you're looking to improve your health.)

Combine ingredients in a saucepan on the stove and heat until well combined. Pour into a jello mold or a Pyrex dish and chill in the fridge. When solid, remove and cute into squares. Store in the fridge. Sometimes I dilute mine with 1/4 cup of aloe juice to make it less sweet and lower in sugar. E complained that it wasn't sweet enough, so the choice is up to you! I used a super fruit juice called MonaVie, but any unsweetened juice would do! I also like pomegranate juice. These make a great post workout snack.