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Tuesday, February 17, 2015

Snow Day Recipes!

Good afternoon!  Today was a SNOW day!!  I actually do not like snow or cold but I do like getting off work every now and then. Especially around another holiday which meant we had a 4 day weekend ;)  Woohoo!

I do have 2 more random recipes to share today since I am stuck inside and why not write them down since I usually forget.

Last night I made burgers which are so easy to make and super delish.  This picture is actually from a few weeks ago and I added a fried egg on top that just added to the wonderfulness of it...

Easy Peasy Burgers


Ingredients:
1 lb. grassfed ground beef
1 Tb. coconut aminos
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried thyme
1/2 tsp. dried basil
salt & pepper

Combine ingredients together in a mixing bowl and form into 4 patties.  Or you could make them into sliders if you want!  Place on grill and grill to your liking, or cook on grilling pan on the stove.  Enjoy!


Single Serving Pancake 
 This pancake is perfect for a Sunday morning breakfast, or who am I kidding, anytime.

Ingredients:
1 egg, whisked
4 Tb. coconut milk or milk of choice
1/2 tsp. vanilla
1 1/2 Tb. coconut flour
1/2 Tb. potato starch
1 tsp. coconut sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
dash of salt

Combine wet ingredients together then add dry ingredients.  Mix until combined.  Pour into greased, pre-heated pan and cook until small bubbles form, flip, and cook until fully cooked through.  Top with whatever you want, my favs are almond butter, bananas, chia, and maple syrup :)

 There you have it...eat up!  Stay warm folks.

Sunday, February 15, 2015

Well Hello, Random Assortment of Recipes!

Welcome back into my life.  Yes, I've been out of the loop on here for a long time. There have been a few people asking me when I will post recipes again. SO here ya go. Today I am just typing up a random assortment of noms that you may want to try out sometime.

I am warning you though...I am not one for exact recipes as I have always been like that, my goal is to get better at taking notes.  If I try a new recipe from a food blogger I try to stay true to the recipe.  However, I don't have the ingredients sometimes so substitutes are usually in place.  But that's life and whatever, it usually ends up tasting good anyways ;)

The Best Breakfast Sandwich (Gluten Free/Paleo)





This sandwich is great anytime of the day. I mean come on, who doesn't love a bacon, egg, and cheese?

Biscuit:
1 Tb. butter, melted
1 egg
1/4 c. almond meal
1/2-1 Tb. coconut flour
dash of salt & pepper
dash of garlic powder

Toppings:
1 egg
2 slices of bacon
1-2 slices your choice cheese

Mix together all ingredients for the biscuit, place in a ramekin and microwave for 2 minutes. Let cool. 

Cook the egg and bacon to your liking.  Turn ramekin over to get the biscuit out, cut in half.  Top one side of the biscuit with a slice of cheese, then egg, then other slice of cheese, bacon, and finally the top of the biscuit. Option: top with hot sauce because it's amazing. Enjoy!



Breakfast Hash (Gluten Free/Paleo)
This hash is easy and fabulous.  It is a great addition to eggs in the morning!

Ingredients:
4-5 slices of bacon
3-4 parsnips, sliced and diced
3 carrots, sliced and diced
1/2 medium onion, chopped
1 1/2 tsp. fennel seeds
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cracked black pepper
salt to taste

Cook bacon in the pan until fully cooked (this is probably the only time I cook bacon in the pan).  Baking bacon is SO much better...thanks to a friend who taught me this magical way.  Anyways, once the bacon is cooked add the parsnips, carrots, and onion to the pan as well as the remaining seasonings.  Cook and stir for about 15 minutes, add the bacon at the end before serving. ;)

Cauliflower Pizza Crust (Gluten Free)

This crust is very easy, I promise.  Just a few steps for magical pizza crust.  

Ingredients:
4 cups cauliflower (chopped into florets, steam for 5 minutes, then process in food processor until rice shaped)
1/3-1/2 c. of goat cheese
1 egg, beated
1/2 tsp. oregano
1/2 tsp. basil
dash of salt and pepper

After preparing the cauliflower place in a dish towel and squeeze as much water as possible out as you can! This is very important to do!!!!  Then place riced cauliflower and remaining ingredients into a bowl and mix until all combined. Grease a large baking sheet and place mixture onto sheet. Form into a even level pizza shape.  Bake at 400 degrees for 35 minutes.  Place toppings of your choice onto the crust and bake for another 10-15 minutes until cheese is melted! Slice and serve!


Homemade MAYO 

Although it may seem a bit scary I promise it isn't. Mayo is simple. Period. Just do it.



Ingredients:
1 cup avocado oil
1 pasture raised egg, room temperature
2 tsp. apple cider vinegar
1 tsp. Dijon mustard
Dash of salt and pepper
Optional: 1 tsp. hot sauce

Place egg and other seasonings besides oil into the food processor and process until combined.  Slowly pour oil through the top opening while the processor is on.  Continue until all oil is used and mayo becomes a creamy consistency.  Place mayo into a mason jar and store in fridge, usually lasts a week. I use this to top burgers or salmon :)



My Favorite Juice Recipe!
Sometimes I just crave juice, so if that happens I make this simple juice.

Ingredients:
1 Gala apple
3 large carrots
3-4 stalks celery
2 BIG handfuls of spinach
1 small piece of ginger

Juice all veggies using your juicer and enjoy.  The worst part is the clean-up, yup...

Power Balls (Gluten Free)
I love having easy snacks available during the day.  Something small and slightly sweet is always a good thing. Yum.

Ingredients:
1/2 c. almond or cashew butter
3-4 Tb. coconut oil
1 tsp. vanilla
1/2 c. almond flour
1/4 c. coconut flakes
3/4 c. gluten free oats
2 Tb. xylitol or sweetener of choice 
1/4-1/3 c. chopped chocolate of choice

Place all ingredients together in a bowl and mix until combined.  Spoon into tablespoon sized balls and place on a small cookie sheet.  Place balls into fridge to chill and store.  Enjoy!

I hope you all enjoy some of these and hopefully I'll get on here more often with updates.  Have a lovely rest of your weekend :)

Wednesday, September 24, 2014

Pumpkin, Pumpkin Everywhere!

Well I'm pretty sure I've eaten pumpkin something at about every meal this week. Almost. And if I didn't I was dreaming about eating it.  So yes, the Pumpkin Spice Latte season is in full force and since it really doesn't have pumpkin in it, we need to eat the real thing (in form of baked goods ;)!

Of course, I have only made treats filled with pumpkin but who am I kidding...things do not change.  So I will show you some pics of the luscious breads and concoctions I've made over the past few weeks.  And don't judge my pictures. All Instagram and I'm bad at taking pictures...


{PaleOMG's Cinnamon Coffee Cake}


{PaleOMG's Cinnamon Chocolate Swirl Bread}

{My own Maple Bacon Pumpkin Oatmeal}

Here are a few new one's I've made up.  The Fallcake is just a single serving protein pancake that is super easy to make. The Pumpkin Balls contain chocolate since I needed chocolate. (NEED).  And those are easy as well. Well okay I pretty much only make easy things...oh and both contain pumpkin.duh.





Fallcake for One!

1/4 c. Egg whites or 1-2 eggs

3 Tb. Milk of your choice (I used almond)

3 Tb. Pumpkin puree

1/2 Scoop of vanilla protein powder (I used SFH)

1/2 tsp. Baking powder

1 Tb. Coconut flour

1/4 tsp. Pumpkin Pie Spice

Directions:  Blend together eggs, milk, pumpkin puree until combined.  Add dry ingredients until all blended together.  Pour into a well greased pan or griddle and cook until it's burning, I mean until you can tell it has a solid base.  Flip and cook until browned. I topped my Fallcake with some almond buttahh & maple syrup.  Enjoy!

Reggie says hi (MEOW)! Bad picture, sorry.

Chocolate Pumpkin Balls

1/4 c. Melted coconut butter

1/3 c. Creamy almond butter

1/4 c. pumpkin puree

3 Tb. coconut sugar

1 tsp. vanilla

3 Tb. cocoa powder

3 Tb. cashew or almond flour

3 Tb.-1/4 c. coconut flour (depends on mixture absorbency)


Directions:  Mix together all wet ingredients, add dry and stir until all combined.  You should be able to handle the mixture, if not you may need to add a bit more cashew/almond flour.  If too dry, add a splash of milk.  Form into Tablespoon sized balls and refrigerate.  
Great for snacking :)


I think you should try these instead of chugging those Pumpkin Spice Lattes...just saying ;) ENJOY!

Monday, September 15, 2014

Maple Bacon Pumpkin Oatmeal..YUP!

Well I'm back from all the wedding and honeymoon shenanigans and let me tell you...it was fabulous.  I NEEDED a honeymoon!!!!  I'm just not sure how people don't take honeymoons after their wedding, major props to you if you did or plan to do that.  Also, if you are deciding on a place to go, Punta Cana was AWESOME! Specifically the Excellence at Punta Cana...amazing staff, rooms, FOOD, drinks, free things! Pure greatness. 

Anywho, if you follow me on Instagram you would have seen this picture I posted...

So yeah, basically Betty Crocker is going crazy...and I thought how gross. I really wanted to like the whole thing but come on..really??  I decided this would be totally acceptable if I made this from scratch..right?  

This combination got me to thinking on Sunday morning as I was about to make pumpkin oatmeal...wait a minute...
Maple...Bacon...Pumpkin...Oatmeal. Yeah. DONE!  I present  you my recipe for awesomeness. 

Not the most photogenic...but pure delicious.


{Maple Bacon Pumpkin Oatmeal}

1/2 c. organic rolled oats

1/4 c. pumpkin puree

1/4 c. almond milk

1/4 c. water

1/2 tsp. pumpkin pie spice

1/2- 1 Tb. Grade B organic maple syrup

1-2 slices  bacon, cooked & chopped into bits

Optional:  1/2 Tb. almond butter 
(Just because it completes me)


Combine oats, pumpkin puree, almond milk, water, and pumpkin pie spice in microwavable bowl on in a saucepan.  Place in the microwave, covered, and cook on HIGH for 1 1/2 minutes.  Or place in a saucepan on medium heat and cook until thoroughly cooked.  Next, top with chopped bacon bits, maple syrup, and maybe a dash of cinnamon.

OMG.  I've been missing out. You should try it, just do it.  :)


Monday, August 11, 2014

The Art of...CAKE BALLS!

Cake Balls may be my ultimate dessert of all time.  There are so many variations of them, the concept is pure GENIUS!  I've been constructing these babies for over 7 years and still going strong. Although I had a sabbatical from making them, I'm BACK!

With that being said, I am going to talk a bit about the steps taken to make "perfect" cake balls.  

CAKE BALLS OMG...
Let's start with the CAKE! There are many options here.  If you are lazy in which is my case often, go for the cake mix in a box. That means all you need is: cake mix, eggs, oil/butter, water, etc.  However, if you are super amazing and want to make  your own cake then go ahead and make your favorite 1 or 2 layer cake recipe!


(Ingredients for the gluten free cake)


(Gluten free homemade yellow cake)

1.  Prepare cake of choice as described on the back of the box or by your recipe.  After this has baked, cool completely. Once cooled, crumble into small pieces in a large mixing bowl...it's not going to be pretty...

Next, is the FROSTING!! My favorite guilty pleasure.  Again, you have many options here.  You can buy store bought, gross, I mean do what you want. Or make your own!!!!!!! It's really easy, I promise.  


(Famous vanilla buttercream frosting perfection)

2.  Pour frosting into the large bowl with the crumbled cake pieces.  Stir all together until every crumb is coated with the delicious, sweet frosting.


(Crumbled cake with frosting...now mix together!)

3.  Place cake "dough" in the refrigerator and chill overnight or at least 1-2 hours.  I highly recommend overnight as it will be easier to handle when forming the balls.

4.  Once completely chilled, scoop into tablespoon sized balls using a cookie scoop.  Roll with your hands to form a uniformed sized ball and place on a waxed covered flat tray.

5.  Once all are formed into lovely little balls, chill again for around 30 minutes-1 hour. Just to ensure they will keep their form when the chocolate dippage occurs.


(Tablespoon sized cake balls)

Lastly, we have the CHOCOLATE COATING!  This is also very exciting. Again, you have your own decision to make here as well.  You can use pure chocolate chips with a little melted oil, or almond bark.  What is almond bark you say? It's the large chunk of "chocolate" that melts easy and looks pretty on your cake balls.  However, I love pure semi-sweet chocolate chips because it's just better that way.

6.  Take about 6 or so cake balls out of the refrigerator at a time to coat with chocolate.  Using a toothpick, pierce the cake ball so that it is easy to maneuver through the chocolate bath.  

7.  Swirl the cake ball around in the chocolate and using a spoon in the other hand, coat the entire ball.  Once it's mostly coated, place on the waxed coated sheet, remove toothpick carefully and cover hole with chocolate.


(So some of mine aren't the prettiest, but who cares they are delish!)

8.  Once the first round of cake balls are covered, place back into the refrigerator to chill/harden.  Continue this process until all are covered! Enjoy and store leftovers in the refrigerator.

Alright, so I've gone through the process but you still want to know what varieties you can make...

Chocolate Cake + Chocolate Frosting+ Semi- Sweet Chocolate Coating= DEATH BY CHOCOLATE

Yellow Cake or Funfetti + Buttercream Frosting + Semi- Sweet Chocolate

Chocolate Cake + Buttercream Frosting + White Chocolate Chips Coating or Semi-Sweet

Peanut Butter Cake + Chocolate Frosting + Semi-Sweet or White Chocolate Coating

Red Velvet Cake + Cream Cheese or Buttercream Frosting + Semi-Sweet Chocolate Coating

Carrot Cake + Cream Cheese Frosting + White Chocolate Coating

Strawberry or Cherry Cake + Buttercream Frosting + Semi-Sweet Chocolate Coating



You can also make these gluten free, which I did the other day for my CrossFit box.  

You can go with a store bought Gluten Free cake mix, which are actually decent depending on the brand. Or make your own cake. Also, you can make your own frosting.  I used Britney Angell's Fluffy Buttercream Frosting.  It is amazing!  For the chocolate coating I used Enjoy Life Semi-Sweet Chocolate Chips with a tablespoon of melted coconut oil.  They were fabulous!  






Wednesday, July 30, 2014

Live a Little...Eat Some Chocolate

Hello dear friends.  Thank you all so very much for the wonderful comments and support from the last post.  It really does mean a lot to me and I also it helps some others out as well :) So THANK YOU!

However, we need to get back to the regularly scheduled posts...FOOD!  Banana bread may be my favorite type of sweet bread to make especially PaleOMG Coffee Cake Banana Bread...omg. I decided to play around in the kitchen this morning and since I was in a chocolaty mood I added some cocoa to the mix and the Cocoa Banana Bread was born.

Cocoa Banana Bread
{Grain Free, Gluten Free, Sugar Free}



2 large bananas, peeled and mashed

2 large eggs

1/3 c. almond butter

1 tsp. vanilla

1/4 c. coconut flour

2 Tb. cocoa powder

1 tsp. cinnamon (optional)

1/2 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 TB- 1/4 c. chocolate chips or chopped chocolate of choice (optional)*


Preheat oven to 350 degrees, oil loaf pan and cover with parchments paper.  Combine in a medium sized bowl the mashed bananas, eggs, almond butter, and vanilla and mix together until combined.  Add in the remaining ingredients besides chocolate (if using).  Pour into loaf pan and bake for 25 minutes.  Place on counter to cool. Slice and serve!


*Chocolate is tricky here.  There are many options, if you are not worried about dairy or sugar get the normal chocolate chips or bars. There are some sugar free chocolates as well as dairy free, so it's up to you!  However, this will affect sugar content if you choose to use regular chocolate chips ;)

Nom on my friends.

Thursday, July 24, 2014

The Healthy Gain

I've been wanting to write this post for awhile now but didn't have the right words to say or how to come about and just say it! So bare with me on this but I hope to possibly help some of you out on your own issues you could possibly be having or have had in the past :)

Some of you who know me know that I've always been active and love exercising in all sorts of ways.  It began when I was young and still love it to this day.  However, it has not always been a healthy stress relief for me.

Let's take it back to the spring of my Junior year in college.  I had just completed my first 2 seasons of swimming when I had a stupid accident and broke my leg.  This ruined my career. Period.  It was a really difficult time for me physically and emotionally.  I was in a boot for over 6 weeks and it basically took over my life.  I had big plans to continue my training that summer but of course this accident did not let that happen. During that time I lost so much muscle, lost my appetite, and did not care for myself properly to help with recovery. I'd say after all of this craziness I lost 10-15 pounds? I'm not sure but I got skinny. I of course did not think too much about that issue, just that I needed to get back to where I was for the next swimming season. There was countless hours in the athletic training room, trying to gain back muscle while keeping up with my fitness the best way I could.  It seemed to take forever, but I was given the okay to get back to training.  However, once I started back I realized how much I lost in my strength...it was pathetic. Really, it was. I somehow maintained good grades through the next 2 years but my swimming was awful. I eventually ended up moving down to the mid-distance group because my fitness was not that of the distance workouts anymore.  From once competing in the 400 IM to competing in the 50 Freestyle was not how I intended to finish my career. 

During this time I had so much support from my girls team and I know they did the best they could to keep my spirits up, but I really think it got the best of me.  I seemed to live on each day just thinking about everything I had to do to succeed in my swimming. This meant staying "healthy" which I was far from that.  I really focused on my diet and made sure to eat "proportionate" meals.  However, I should have been eating A LOT more since I was still recovering from an injury, back to tough training, and in need of gaining some weight. DUH, Kayla!!!!

Well I finished my career as a swimmer on a low note, BUT it was the most awesome experience I have ever done and so blessed to meet the people I did through all of it. 

Next, was graduate school where I majored in Exercise Science!  Best decision ever! Through my first year in school I kept up with my cardio, cardio, cardio all the time and some strength.  I started to eat a vegetarian diet and thought I was doing something great for myself...I was wrong.  I did not get adequate amounts of protein & certain vitamins, which is how I became anemic during that year.  Then I trained for a half marathon, got hurt but ran it anyways.  Started to train for a marathon got hurt and couldn't do it. My hormones were going cray, cray! I was a mess...BIG wake up call!  All the while I was learning about how to take care of your body and train smart...it was all coming together...

I learned a lot through this craziness.  Then graduated and began my career as a fitness specialist.  I started to try more strength workouts, learning a lot from my fellow co-workers. My research for classes and various blogs is where I learned about an awesome type of training called CrossFit and gave it a try.  Other BEST decision ever!  I decided to give some of these workouts a try on my own and from there decided that I wanted to belong to a box.  I joined my local box and the rest is history.

Learning so much about your body movements, the functional aspect and how to treat your body so that you are able to deadlift a 70lb box when you are 70 years old was exactly what I needed.  I've gained the weight back and SO much stronger now than I ever have. Training now focuses on body movement, strength, and how I feel as opposed to the aesthetics, how great I looked in 2009, or how many calories I ate at dinner.  It makes me sad to think of where I was a few years ago and how little I knew about the body and how it works.

So I leave your with this...You have the choice to decide how you want to lead your life, live your life, and continue on with your life.  What can you do to make yourself happier?  We all have our own vices, it's up to you to change!





Therefore, I just want to say how grateful I am to all my coaches, coworkers, professors, bloggers, and friends who have helped me over the years in "finding" my healthy self.  THANK YOU! 
 I hope this helps some of you find your way or make peace with something that you have went through in the past.  It's a very common issue and many of us just need support and knowledge to get through it!

LET'S GET TO WORK! STAY STRONG AND LIFT HEAVY!