Week 1: Paleo Challenge

Hello friends! Week 1 was not as expected.  Since I've basically been on a sugar high for the past month I thought this week would be really hard for me...sugar cravings...the normal. BUT it was not bad at all, the blasphemy!!

Don't I sound like an infomercial?? Ugh. But I mean this by saying that I felt great during my workouts and rarely starving for something sweet after my dinner in the evening (not saying I never wanted to eat a big bowl of fruit...). I was trying to stay away from fruit just this week so it wouldn't spark those super sugar cravings.  However, Saturday after my workout I needed a carb stat so I had a banana w/ almond butter and it was heaven!! Next week I will incorporate probably a fruit a day or every other.

The past year(s) I've been dealing with stomach issues, ya know the good stuff... :/ Since testing out the Paleo way of eating the past few months, these issues have been getting better and just this week I rarely had any problems. Extra credit!

So what have the meals looked like for week 1? Here ya go! (Remember this is just what I ate, I am no registered dietitian or for that matter a biochemist, but ya know ;)

Week 1: Paleo Challenge

Breakfasts:
-Omelette (eggs, spinach/kale, coconut milk) w/ bacon + hot sauce
-Mini beef sliders w/ broccoli & spaghetti squash + pesto  (homemade)
-Chicken thighs + Bubby's sauerkraut & olives
-Bison burger & spinach/broccoli

*All breakfasts included 1 cup coffee

Lunches:
-Spaghetti squash w/ meat sauce(homemade w/ bison) + roasted broccoli + walnuts (3 days, love this)
-Roasted chicken thighs w/ summer squash + half avocado or w/ broccoli (2 days)
-Bison burger + roasted broccoli
-Broiled haddock +banana/almond butter (random, I know)
-Homemade Cauliflower Soup + Applegate grass fed hot dog+mustard

Snacks:
-hard boiled eggs
-walnuts or almonds
-carrot sticks w/ almond butter
-bacon...hehe
-coffee w/ coconut milk
-almond butter coconut cups (literally almond butter, coconut oil, cinnamon, coconut)
-coconut paleo muffin
-sunbutter balls (homemade sunflower flour, almond butter, coconut)
-cucumber slices

Dinner:
-Spaghetti squash w/ meat sauce + roasted asparagus
-Beef mini sliders w/ mustard + roasted asparagus
-Kayla's chipotle bowl ( lettuce, red & green salsa, grilled onions/peppers, carnitas, guacamole, hot sauce)
-Breakfast for dinner (omelet w/ spinach + bacon) 
-Bison burgers + spinach & olives
-Broiled haddock + broccoli & olives 

Activity: 
-Full body circuit (4 circuits/3 rounds), 30 min. cardio (bike/ treadmill intervals)

-30 min. cardio + ab circuit

-CrossFit: Back squat (strength, 5x5) + Fran (ugh)
-CrossFit: Sumo deadlifts (strength, 5x5) + 7 Min AMRAP Rx: 65lb (1 deadlift, 1 thruster, 2,2 etc.)
-CrossFit: Rope Climbs + 10 Rounds Partner WOD (10 T2B, 15 Burpee Box Jumps, 10 C2B Pull-ups, 15 Hang Cleans)...umm this was hard but fun!
-Strength/Core circuit + 30 min. cardio

Chicken Thigh Time!

Happy day people! It's a beautiful day and it's great to be alive. Quote I live by...even when it's raining & cold!
I of course love EASY & FAST recipes. Do not give me a recipe that takes 45 minutes to prep... no ones got time for that! So today I've got another quick recipe for you to get y'all through this Paleo Challenge craziness. Enter my 

Stupid Easy Chicken Thighs. Here we go...

Stupid Easy Chicken Thighs

1 1/2 pounds organic chicken thighs (boneless, however you could use bone-in that's but that's just what Wegmans had)

1 Tablespoon coconut oil

1/4 tsp. garlic powder or real garlic (1-2 cloves)

1/4 tsp. Italian seasonings

1/4 tsp. pepper

1/4 tsp. salt

Directions: Coat the bottom of a large skillet with the coconut oil and let it heat up.  Wash and pat the chicken thighs dry.  Place in the skillet giving the thighs appropriate amount of space to get delicious. Then top with half of the seasonings. (If you want other seasonings, go ahead I'm not stopping you. I am sure they are more delicious anyways :)  Cook for about 5-7 minutes on the first side and flip over add the remainder of the seasonings to finish cooking on the other side until the thighs are completely cooked through.  At this time eat them because they are hot and juicy..nommmm.

I paired my chicken thighs with summer squash even though it's not summer, and a half avocado. It was delicious. The end!

**Bonus: Roasted Summer Squash & Broccoli
2-3 yellow or green summer squash or zucchini 
1 medium head of broccoli, chopped into florets
1 Tb. coconut oil, melted
salt & pepper
fresh thyme
*optional: chili powder, red pepper flakes, etc.

Preheat oven for 400 degrees. Wash and cut squash into 1/4 in. slices and broccoli into florets.  Place onto a a foiled lines baking sheet.  Pour melted coconut oil over the slices/florets and sprinkle with salt &  pepper, thyme, and other seasonings if desired. Bake for 20-25 minutes until slightly golden :) Then enjoy!

Mom's Spaghetti & Meat Sauce (Paleofied)

Here is a quick recipe post that is easy and will last all week for this Paleo Challenge!  I bring to you Mom's Spaghetti & Meat Sauce! Obviously it's called Mom's because she has always used this recipe and its the best sauce ever!

* This picture shows meatballs, but you can easily make them as well. Look below for the modification.*

Mom's Spaghetti & Meat Sauce!

Sauce:

1 lb. ground grass-fed beef or bison

3 small cans organic tomato sauce

1/2 onion, chopped

1/2 tsp. garlic powder

1/2 tsp. oregano

1 tsp. Italian seasonings

1/2 tsp. salt

1/4 tsp. pepper

optional: red pepper flakes

Spaghetti:

1 spaghetti squash (any size!)

coconut oil

salt & pepper

optional: garlic powder

Directions:

Sauce:  Preheat oven for 415 degrees. In a medium sized pot place the ground beef/bison and onion on medium heat. Cook until the beef is browned, then drain! Add the tomato sauce & seasonings, bring to a boil. After the sauce boils turn the heat to low and cover. Stir periodically and let it simmer for 1 hour. *For meatballs: place ground beef in a bowl and combine with a 1/4 of the onion and salt/pepper. Bake at 350 for 15 minutes, then add to sauce.*

Spaghetti: Meanwhile, poke holes in the squash and place in a microwavable glass bowl with a bit of water.  Place in the microwave and heat for about 5-8 minutes until it gets slightly soft. Remove and cut into two halves (this part is tricky so be careful, we want all our digits!), remove seeds. Place on a foiled baking sheet and place about a tablespoon of coconut oil on the halves and season with salt and pepper. Flip over so the squash is skin side up and bake for about 45 minutes.  Let cool and with a fork remove the delicious spaghetti! Top with meat sauce and ENJOY!

Paleo Challenge for 2014! Eekk!

Well hello there! I have been long gone on this little blog thing because I do what I want, am I right?! Yes. However, I am going to begin a Paleo Challenge (eek I know!) and I wanted to write about my experience as I went along. 

I have been eating somewhat "Paleo" for the past few months. Yes, it's been a bit of a change but I've been trying out some different things to make and it's been fun! Now I don't get into all this craziness with this way of eating and people seriously get their panties in a bunch about what is Paleo and what isn't and how it's good or bad. But with a lot of research I've read I decided to take it on and focus on a 6 week "Paleo Challenge" with my CrossFit box. (Yes, I do CrossFit and yes I call it a "box").  I thought it was the perfect opportunity because others will be completing the challenge and it's always good to have that support!

WHAT DO YOU EAT?

Basically, you eat REAL food. No, not food that comes out of the freezer section wrapped in plastic that is marked "natural".  BUT real, whole food...

Examples (this is not a complete list):

-grass fed beef
-free range chicken
-wild caught fish
-cage free eggs
-bacon (higher quality)
-lamb (higher quality)
-pork (higher quality)
-vegetables--lots of color! (asparagus, artichokes, carrots, spinach, peppers, cabbage, broccoli, cauliflower, brussel sprouts, etc.)
-coconut milk (full fat)/almond milk
-coconut oil
-extra virgin olive oil
-nuts & seeds (almonds, cashews, pecans, walnuts, sunflower seeds, hazelnuts, pumpkin seeds, etc.)
-fruits (avocado, apples, blueberries, lime, lemon, raspberries, etc.)

*Sparingly eaten foods (consider physical activity)--> sweet potatoes, bananas, acorn squash, yams

**Organic for most if possible

The meals will be around 3-4 per day and will consist of a protein, vegetable, and healthy fat! The sweet potatoes/bananas (w/almond butter...duh) will be kept for post workout either a part of the meal or snack. Woohoo!

I will also keep my CrossFit workouts to 3x a week and probably 2 more sessions of some kind of activity. So basically sticking to 5x week exercise. 

Of course these are my goals and hopes. If something happens that strays from my goals I will try to fix what I can to stay with it! Here's to determination! (...or at least that's what I am thinking in my head).

Basically, the reason I am doing this is to see how my body reacts to this type of eating since I am that one who will enjoy too many sweets all the time...I mean especially during this holiday season. It's New Year's Resolution time so perfect opportunity...am I right?! So with some measurements and my physical/mental state it will help me to determine my future with the Paleo way of eating.

So with further a due I am taking on this Paleo Challenge craziness! Woohoo! Who is with me?! Let's do this!

Chocolate Snack Cake!

Oh boy, do I have a recipe for you all! I've been MIA for awhile doing things & enjoying life so sorry I haven't updated any new recipes. However, this one makes up for lost time!

Chocolate Snack Cake {Gluten Free}

2 bananas, pureed

2 eggs

1/4 c. maple syrup

1/4 c. coconut oil, melted

1 tsp. vanilla

1 c. almond flour

1/4 c. cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1/8 tsp. sea salt

1/4 c. walnuts, chopped

Handful of shredded coconut  

  

Directions: Preheat oven for 350 degrees. Puree banana, add in eggs, maple syrup, coconut oil, vanilla, and blend until combined.  Add in the dry ingredients: almond flour, cocoa powder, baking soda & powder, and salt. Blend in food processor until completely combined. Spray an 11x7 pan with coconut oil and pour into pan. Top with chopped walnuts and shredded coconut. Bake for 25 minutes. Cut into squares and ENJOY!

 

Guacamole for Cinco de Mayo!

Hola! I thought I would place a quick recipe that everyone can enjoy for Cindo de Mayo!

Guacamole is my favorite thing ever. I am picky about it, and almost cried the other day when they forgot to put it on my Chipotle salad. It was tough. But I got over it and made some that night. It was better than theirs so whatever. 

Easy Guacamole 

1 large ripe avocado

1 medium tomato (seeded & cut into bite sized pieces)

1-2 jalapeno peppers (seeded & cut into bite sized pieces)

3 Tbsp. fresh chopped cilantro or parsley  

Dash of garlic powder & onion powder

Salt & pepper to taste

1 juice of a lime    

Chop up the avocado and place into a mixing bowl. Smash it until a creamy consistency forms. Add in the cut up tomato, jalapeno peppers, garlic powder, and onion powder. Squeeze the juice of the lime and stir until all mixed together. Add in the salt & pepper to taste. Cover and store in the refrigerator.  ENJOY!

 

 

Banana Coconut Bread

Happy St. Patty's Day! 

I have been trying out some new recipes for snacks. I need snacks, like I need to eat every 2-3 hours or else I get cranky. Therefore, I have been trying to have snacks that contain both good carbs, healthy fats, and protein. So after looking around at some recipes I decided to try out PaleOMG: Nikki’s Macadamia Nut Banana Bread Squares. 

Typical me though I did not have the same ingredients, so I subbed a few things...

Banana Coconut Bread

1/2 c. almonds

1/2 c. coconut butter

1 banana (peeled & sliced)

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice (just do it, it's not weird)

1/4 tsp. baking powder

1/4 tsp. baking soda   

pinch o' salt

2 eggs

Directions: Preheat oven at 375 degrees. In a food processor pulse the almonds until they become a flour. Add coconut butter, banana, vanilla and combine. It may seem a bit thick at this point but do not fret, the eggs still need to be added.

 

Add the dry ingredients and pulse until blended. Now add the eggs and process until all is combined. Pour into a greased 8x8 pan and bake for about 15-18 minutes. Cut into squares and store in an airtight container. 

 

 

 They are so easy to make and like I mentioned are a great snack to have when you need it! Slightly sweet and perfectly wonderful :) YUM