Paleo Brownies!

One of the biggest challenges with trying to keep our diet paleo has been desserts. I just don't think it's possible to go without desserts now and then. And it's not just me; Hubby has a sweet tooth too!

I've tried some cookie recipes and some pudding recipes. Spoiler alert: avocado pudding is no bueno. At least the kind I tried. I'd skip that one if you haven't tried it yet. Some of the cookie recipes aren't bad, but I kind of feel like a cookie isn't a cookie unless it has chocolate chips. And I haven't picked up any paleo chocolate chips yet, so they've been lacking something up til now.

I happened to come across this recipe for brownies, one of my favorite desserts, on Taylor Made It Paleo. I was skeptical at first, but I did my quick scan of the ingredients and they all seemed reasonable (we're ok with some honey).  



I did need to pick up a few of the ingredients, and in the process I ended up swapping out the sunflower seed butter for regular peanut butter (much cheaper). I whipped everything together pretty quickly; it's a pretty easy recipe to follow and didn't take a ton of time either. The hardest part was waiting for them to cool before I could try them! ; )

I was immediately impressed. First bite! It was delicious! Hubby was impressed too. I've since made them for my parents and they both liked them. Again, my dad was not completely blown away by them like we were, but you can't win them all!

So this has become a recipe that I keep and make now and then when we've got a sweet tooth. I bet you could even freeze some and pull them out later for a quick treat. I can imagine it now, warmed up in the microwave with some ice cream on top, like she suggests. Mmm... I'm thinking I need to go whip up another batch right now!

I hope you enjoy them as much as we did!

Ingredients:

• ½ cup coconut flour
• ½ cup cocoa powder
• 1 tbsp coconut crystals
• ½ tsp baking soda
• 1/8 tsp sea salt
• 5 eggs
• ¾ cup honey
• 3 1/2 tbsp grass-fed butter, softened
• 2 tbsp full fat, canned coconut milk
• 1/4 cup Enjoy Life chocolate chips (or dark chocolate chips)
• ½ cup pecans, roughly chopped
• ¼ cup sunflower seed butter (or other nut/seed butter)

Directions:

1. Preheat oven to 350 and line a 9×9 baking dish with parchment paper.
2. In a medium sized bowl, combine coconut flour, cocoa powder, coconut crystals, baking soda, and salt.
3. In a large bowl, whisk together eggs, honey, butter, and coconut milk.
4. Slowly add dry ingredients to wet and mix until well combined.
5. Stir in pecans and chocolate chips.
6. Pour batter evenly into baking dish.
7. Pour sunflower seed butter over top and “swirl” evenly into batter.
8. Bake for 25 minutes, or until a toothpick comes out clean in the center.
9. When finished, remove from oven and allow to cool for 5 minutes before serving.

Apple Bumpkin Breakfast Recipe

I've been on the lookout for different breakfast recipes. It really helps Hubby if I have some kind of a casserole that he can just grab and heat up. And it helps me because then I don't have to get up earlier to whip something up, lol. 

I have kind of stuck to two main casseroles and I'll share the first one with you here. It's more of a sweet casserole that I happened to find on The Foodie & The Family website.  Maybe while browsing around on Pinterest? I can't remember exactly. But anyway, this one caught my eye because of the name. It's called Apple Bumpkin Breakfast Bake and the main ingredients are apples, eggs, and pumpkin. Not really the first thing you think of in terms of good combinations, right? But it is so good. So good!

I've kind of gotten into the habit of not putting the almonds on it anymore, just because they can be kind of expensive and we are on a budget. I also have never made it with the coconut for that same reason and also because it's not really a favorite ingredient of mine. But I will tell you that even without those two ingredients it is such a delicious dish! I've been tempted to add in some kind of meat, kinda like the apple flavored sausages I am curious how it would taste to mix the apple and pumpkin with some kind of meat. But that will be an experiment for another day. So far it hasn't been necessary. Hubby says it is not quite as filling as some of the other casseroles I've made, but again, he doesn't really agree that something is a meal unless it contains some kind of meat, and eggs don't count for him apparently, lol.

So here you go, the recipe from The Food & The Family: Apple Bumpkin Breakfast Bake!!

Ingredients:

• 3 tart apples, peeled, cored, and chopped into 1/2″ chunks
• 2-3 very ripe bananas, mashed
• 12 large eggs
• 14 ounce can pumpkin puree
• 14 ounce can full fat coconut milk
• 1/4 cup maple syrup (optional)
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup sliced almonds (optional)
• 1/4 cup ribbon coconut (again, I didn't use this)
  

 Instructions:

1. Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom.
2. In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, maple syrup (if using), vanilla, cinnamon, nutmeg, and salt. Combine well. Pour over apples in pan.
3. Sprinkle the top of the mixture with sliced almonds and ribbon coconut (optional). 
4. Bake, uncovered, for 45 minutes; until set. Cut into 12 pieces and serve hot or refrigerate to serve cold.

Pumpkin Pecan Cake

My mom's birthday was January 14th, so about a month ago. Since Hubby and I had given up sugar and grain we knew we wouldn't be able to do a traditional cake. And we also know that, as a nurse, she always gets a bunch of sweets and cakes from her awesome coworkers at the hospital. So I knew if I made a paleo cake, she wouldn't be missing out, even if she didn't like the cake. And I wanted to surprise her and see if she actually liked it. 

My mama!

So I started looking up recipes online. I tend to stay away from recipes with more expensive ingredients or ingredients that I will use once and then they will expire. I also stayed away from all of the recipes that use a bunch of dates. I've tried that before and it's good, but not really exactly what I was hoping for. 

I happened to find a recipe on The Clothes Make The Girl, another great blog to follow if you're wanting some new reading material! :)

Credit: The Clothes Make the Girl

This recipe wasn't for a chocolate cake, which I was hoping to find because she absolutely loves chocolate. This recipe was a pumpkin gingerbread cake. I love pumpkin and I love gingerbread, and I know my mama does too. And for the frosting, which I thought would be impossible, there was a maple-vanilla concoction! It only took me about 0.004 seconds to decide that would be a really yummy combination and the ingredients checked out alright, so I decided to go for it and hope for the best. 

I got the ingredients and threw it all together according to the instructions. I did end up having to use butter in the frosting instead of coconut oil because I forgot to get more of that and I didn't have any cardamom, but otherwise all was good to go. I put it in the oven at their house and she kept asking what I was making. I told her it was a surprise, but it was smelling good, so I was hopeful it'd be a good surprise!!

I ended up misjudging the frosting. Coconut butter tends to melt very easily and I didn't wait long enough for the cake to cool before trying to put the frosting on top, so it was a little runny and I ended up just leaving it in the fridge to let the frosting settle. I also didn't cut them into little bars but just layered the frosting over the entire top of the cake, more like a traditional birthday cake.

Then came time to cut! My mom was anxious to try. She loves treats and especially loves trying new things. They are on a very non-paleo diet so it was a totally new thing for my mom and dad. My dad was not quite so eager I don't think, lol. 

Taste test: It was delicious. It tasted exactly how I hoped it would. It took Hubby a couple of bites, but then he was hooked. My mom loved it from the start too. My dad said it tasted like cardboard ... well, you can't please them all, lol. And 3 out of 4 ain't bad, especially since he isn't used to eating paleo and his palate is a bit different. I'm convinced it's a keeper!

But I'll let you be the judge. Try it for yourself and let me know what you think! Here's her recipe:

Ingredients:

 

Cake:

• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 cup Justin’s Maple Almond Butter (Can sub with plain almond butter + 1 tbsp maple syrup.)
• 1/4 cup honey
• 2 large eggs
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon cardamom
• 1/2 teaspoon lemon zest

 

Frosting:

• 1/3 cup coconut butter
• 1/2 cup coconut oil
• 1/2 tablespoon honey
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract

Optional:

• Pecan halves or whole almonds for garnish

Instructions:

1. Preheat oven to 350F.
2. Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.

3. Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!

NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.

4. Assemble! Allow the cake to cool completely. Completely. When you’re sure it’s cool, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut.

5. Chill out. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.

New Discovery: Yumprint!

While browsing around one of my favorite blogs, Whole Family Strong, to see the changes they made with their recent blog remodel, I noticed a new option. Or maybe it was there the whole time and I just didn't notice before. That would not surprise me either, lol. 

I found one of the recipes that I love and have made several times and noticed a "Save" button next to it. So I decided to go ahead and click it. It took me to a site called Yumprint. I instantly fell in love. 

I always struggle with the grocery list each week because I try to make sure not to forget anything and keep it organized, but each week I get to the store and can't remember whether I need ground chicken or chicken breasts or whether I REALLY need that coriander, but can't remember which ingredient it's in. This website solves all my problems. 

It allows you to install a special button, similar to Pinterest's "Pin It" button. From there you can go to any website you want and find a recipe that you'd like to try or that is an all-time favorite and click the "Yumprint" button that pops up. It will open a mini window that shows you a "recipe card" listing the ingredients and instructions. You have the option to edit it any way you want before saving and when you save you can choose which category you'd like it to be placed under (breakfast, crock pot meals, appetizers, desserts, etc.). And just like Pinterest, you can choose from any of the photos on the page to use as the picture ID for your recipe.

That's just the start!

 

Once you've got a few recipes saved you can go to the Yumprint website and they will have all of your recipes organized for you by category.  You can then click and drag individual recipes up to your "Meal Planner" at the top of the screen to organize your meals for the week ... or month... it's pretty customizable.

And then ... you can click on the "Grocery List" tab and choose to drag and drop specific recipes to your grocery list where it automatically adds up and combines any like-foods that there are. It even organizes them by produce, dairy, etc. You can drag and drop individual recipes or even just choose to "Add all planned recipes" to the list to instantly have your grocery list for the entire week. You can go in and edit things as needed and just check off items that you already have or add in individual items if you are making something else that isn't in a recipe. 

 

Ok, you may love all of that already, but guess what! You can then email or print your grocery list to take with you, but I was curious and decided to search my iPhone for a Yumprint app and I found it! And it's free! Can't beat that. So now I can take my phone to the store with me (which I always do anyway) and just pull up my grocery list, check items off as I need to, and the best part is that I can click on an individual item and it will show me which recipe it belongs to so I can make any last minute decisions on whether I REALLY need to drive to the second store to pick up an item the first store didn't have. 

I love it! It's the most user-friendly option I've seen yet for organizing meal plans, recipes, and grocery lists. The only thing that I wish it had was the option to place your mouse over the individual recipes on the website and have the name of the recipe pop up. I can't always tell which recipe is which just by the picture. So that would be more convenient. But it's really not a big problem because I can always just click on it and it will pop up and show exactly which recipe is which. 

And if you don't know of any recipes or maybe just want some more, you can go to Yumprint's home page and they will have suggested recipes from other users for you to try, if you want. Pretty cool, huh? 

I tried out the app at the grocery store last night and it worked perfectly. I have a feeling Yumprint and I are going to be very good friends! : ) To follow my Yumprint Cookbook, click the link HERE!

One Week Down ...

Well, we did it! 

We made it through the first week of Whole30. We have beaten the stages of "So What's the Big Deal?", "The Hangover", "Kill All Things", and "I Just Want A Nap!". 

Day 1: It really wasn't that big of a deal. I had taken the time to organize the kitchen, throw out all the bad stuff, create a meal plan, and set up reminders around our apartment. We flew through Day 1 with no problem.

credit: whole9life.com

Day 2: This day we both were kind of out of it. I had a bad headache, which made me a little cranky. Hubby was stressed out with issues at work, so he was having a hard time. We were both ready for the day to be over!

Day 3: Very much like Day 2. I had another headache and hubby was still cranky too, lol.

Day 4: Hubby was very much irritated. I thought I was doing well, but realized about halfway through the day that I had been on edge. I just tried to focus on things I needed to do and stay away from people, lol.

Day 5: I wasn't quite as cranky, but hubby still had a bit of a temper. He started to wonder if we were going to see any good from this program (he is a bit of a pessimistic). But I reminded him of what was to come.

Day 6: Hubby went kayaking and ... lost his wedding ring! I was so sad. We've already ordered another one, and I made him get a $10 stainless steel Wal-Mart ring to wear until it comes in, lol. BUT ... this was a turning point for him because he noticed that he didn't get tired as easily as the other kayak buddies. Also, he wasn't dying of hunger by the time they got out of the water. So this is when he started feeling good. We both kept pretty busy that day, so neither of us noticed much fatigue, as is common with the "I Just Want A Nap Stage".

Day 7: Again, we kept pretty busy. I wasn't feeling completely great, but that could just be because of other issues, TMI, monthly issues. So, I don't really want to blame the program. We actually woke up around 7 AM, no alarm clock, this day. We normally would sleep in until about 9:30 and drag ourselves out of bed to get ready for church. But this morning I woke up at 6:30, tossed and turned for half an hour, then turned to hubby and said, "I can sleep no more." So we got up and started our day. Still can't believe it, lol.

So, overall, this first week has had a few ups and downs, which was expected.

I do want to highlight all of the positives we've experienced so far in 1 week:

For me:

• softer skin
• more energy... much more energy
• waking up clear-headed, without an alarm clock most days
• overall happier/more optimistic
• more productive (less time wasted because of fatigue)
• fewer cravings 
• do not eat until it hurts anymore
• feeling satisfied after a meal
• I really don't miss counting calories! 

For hubby:

• much more energy
• achy pain in joints is decreased 
• waking up earlier and ready to start the day
• more endurance
• not hungry between meals/balanced blood sugar levels

What I've learned:

» Reading the recipes a day in advance helps ... a lot.

There were a few times that I'd go to get out the ingredients that I need for a recipe and I would realize that I forgot to take some of the meat out of the freezer. So I'd have to wait and thaw it out before I could finish, which is hard to do when you've only allotted a certain amount of time to meal preparation and have other things to get done or other places to be. I also realized at 4 PM that one of the meals I was supposed to make was a crock pot meal, and obviously didn't have enough time to do that, so I had to adjust and cook it on the stove top. So, read ahead.

» Meal Plan

Meal planning takes some time initially, but it totally worth it and saves you a lot of pain throughout the week. I actually do not even feel as many cravings because I don't have to make the decision of what to eat. Normally I would wait until I was starving and then decide what would be the quickest way to get food in me. Sometimes that would be going to the grocery store and buying junk, sometimes it would be fast food, and sometimes I would just make a "meal" out of bad ingredients that we currently had. With the meal plans, I feel like I'm prepared and I can plan ahead. I have an idea of when I'll start to get hungry and I make sure I have all the ingredients ahead of time, then I prepare the meal and just eat a balanced meal. Problem solved. I don't even have to worry about what healthy food sounds good, because it's already done!

I also took a picture frame and filled it with blank paper (can use colored also) and each day has our dinner and a place to put a check mark with different colored window markers if we complete each day's meal plan and fitness plan. It helps to stay organized. I got the idea for the picture frame and window markers from Pinterest. 

»Whole30 Daily

I've really come to love the Whole30 Daily email. It is something that reminds me at the very beginning of each day that I am working towards making myself healthier and it gives me tips and information about the process and everything involved for the day that I'm on. It has really become a big source of motivation that I look forward to each day. I also love clicking the "I did it!" button at the end of each day! 

So, there is my summary of Week 1 on the Whole30 plan. I'll post my meal plan for last week and then also my meal plan for next week and share another one of my favorite recipes soon! I'll also share what I've been doing for workouts here and on my Facebook! I hope everyone had a great weekend. I know I did, and I'm looking forward to another Whole30 week! 

Little Triumphs

My favorite part about the losing weight journey would have to be those "make it" or "break it" moments, when you REALLY want something that you know you shouldn't have or when you REALLY don't want to get up and do your workout ... but you do the right thing anyway. I feel like you grow a little each time you do that and you become a little more determined. I know I always walk away feeling more powerful, even if it sounds a little silly saying that, lol.

Tonight was an example of one of those times. We've had a crazy, stressful week with my job situation, we had to go pick up my husband's car from the shop, then had to go pick up some carpet cleaning solution because, guess what, I accidentally forgot about a gallon of milk in my car. Half of it leaked out and we didn't realize until my husband started smelling it. Yeah, it's been one of those kinds of weeks.

Credit: amazon.com

Credit: civilizedcavemancooking.com

So we were hungry and tired and didn't have anything planned for dinner. We could have very easily  decided to run to one of our favorite drive-through places, which I won't name, lol, but we chose not to. I had a recipe in my mind and it just sounded sooo good and it's so easy to make too. So, we picked up the ingredients and I'm now working on fixing it up while my husband is out getting the carpet cleaner.

That recipe would be the Honey Mustard Burger and Sweet Potato Apple Mash that I've talked about before from the Civilized Caveman Cooking website. It has to be really good if it is more appealing than an easy and cheap drive-through. This recipe is not only really good, it is mouth-wateringly delicious and it's not very complicated to make either. Check it out if you get a chance!

So I feel like I've accomplished something today. And, given the week I've had, it feels really good. So if you have had one of these moments recently, or maybe even if you didn't manage to quite conquer that moment yet, leave me a comment and tell me how you're doing! I'd love to hear about your journey too! : )

Mexi Pork Taco Boats!

Another one of my new favorite recipes: Mexi Pork Taco Boats!

I am a huge fan of Mexican food. I love it all! But, as you may be aware, Mexican food is not always your friend. Taco shells and flour tortillas are not all that great for you. But how do you eat a taco without a taco shell?

Well, I've found a solution! You make the taco using romaine lettuce. And you get to put in all kinds of yummy stuff inside! I promise you will not be disappointed if you give this recipe a try! And it's super easy, so what's not to love?

I cannot claim to have created this recipe on my own, but I will help the original owner out and pass it along! I originally found it on fastpaleo.com.

So, without further adieu, here is the recipe! : )

**********************************************************************

First, you have to make the pork. There are three ingredients. It does not get simpler than that!

Credit: fastpaleo.com

Shredded Mexi Pork

Ingredients:

• Lg Pork Roast of your choice (about 4lbs)
• Pkg Epicure’s Burrito Seasoning (I made my own seasoning: click here)
• 1 Onion, wedged

Instructions:

1. Coat your roast in salt, pepper, and sear in a hot pan.
2. Coat roast in burrito/taco seasoning.
3. Put in crock pot and cook on low for 8 hours, or until done.


Once you have your pork done, you're ready to make the tacos.

Mexi Pork Taco Boats

Credit: fastpaleo.com

Ingredients: 

• Shredded Mexi Pork
• Romaine Leaves
• Epicure’s Salsa – prepared
• Sour Cream
• Diced Avocado
• Shredded Cheese
• Epicure’s Guacamole Dip Mix
• A Lime

 Instructions:

Load the Mexi Pork into the romaine lettuce, then top with any or all desired ingredients. At the end, sprinkle on some fresh lime juice!


Such an easy recipe and it is so good! I actually did not use cheese when I first made these ... because I forgot. And it was so good even without it. I can eat Mexican food again and I don't feel like I'm missing any of the experience! I love it and I'm sure you will too!

Breakfast: To Eat It or Not To Eat It?

I would say the answer would be both! Eat it, but don't eat it!

When I say it it, I mean that you should eat something within a half hour of waking up. Studies have shown that eating within that time frame boosts your metabolism and it gives you the energy you need to get through your day. It also means that you won't be starving yourself after your fast (sleeping), so when you do decide to eat, you won't pounce on anything that crosses your path.

Eating breakfast isn't just important for adults though. Kids need that boost in the morning too. Studies show that people who eat breakfast in the morning are better-able to perform the required tasks of the day, but also children who eat breakfast are less likely to be absent from school.

I have noticed that you kind of train your body to get used to this. I used to skip breakfast, which is bad, I know now. And I was also very heavy during that time (which is also very common for people who skip breakfast). But when I skipped breakfast, I noticed I wasn't as hungry in the morning. Once I started eating breakfast, I'd hear my belly groaning each morning within minutes of getting out of bed. Just like most other animals, it gets on a schedule and likes to stick to it! I can't vouch for others, but that was my experience, so even if you think you aren't hungry in the mornings, try it for a week or two and see if that changes.

Ok, now, when I say "don't eat breakfast!", I mean do not eat the foods we have all come to know, and love, as breakfast foods. This means waffles, pancakes, french toast, donuts, muffins, bagels, and cereals! I don't care if it says "Nutri" or "Natural" or "Fiber" or "Gluten-free" on the box/bag/can ... check the labels. Check the ingredients. If you can't pronounce the ingredients on the list, then you should put it down and go find something that wasn't created in a laboratory. The food industry has got a sneaky way of marketing their products. They can get away with "less sugar" and "natural" because there aren't very good guidelines for what they have to take into account. For example, sugar is hard to track because there are many different types of sugars and they aren't required to include all of them on the nutritional guide. So here is my solution to that:

grams of carbohydrates / 4 = tsp of sugar that you consume with each serving

ex: 20 g of carbs / 4 = 5 tsp of sugar

Ok, so that is just one serving. How many of you eat just one serving of cereal? Anyone? I know most cereal serving sizes are 1/2 c to 3/4 c and I know that I used to fill that bowl to the top! And sometimes I would even go back for a second bowl. That is a lot of sugar, which we know is very bad for you.

So now that I've told you what not to eat, what should you eat?
I would recommend getting in the 3 key food groups: carbohydrates, fats, and proteins. And by "carbohydrates" I mean veggies! So a plate of eggs (protein/fat), veggies (carbs), and half of a sweet potato (carbs) with real butter (fats) will not only fill you up and be a great balanced breakfast, but it also is super delicious!

If you insist on finding something prepackaged, due to lack of time or resources, just check the ingredients list and see exactly what they are putting in the product. I can't say I have checked every label, but it is easier, for me, to just shop the perimeter and stick to real foods without the boxes or bags.

Another great option is to make breakfast foods ahead of time so you can just grab them and go. Casseroles are great, quiches are delicious. One of my new favorites is making meat muffins. That doesn't exactly sound the best, I know, but I'm talking like meatloaf in a cupcake tin. You can throw just about anything into some eggs, whip it up, pour it in muffin/cupcake tins ... 20 minutes later you have got meat muffins to last you all week that you can grab, heat, and go! It's also nice because you can include the 3 key food groups in them and get the balance all in one item.

Below is one of the recipes that I tried recently and thought was pretty good. I made them last night, breakfast for dinner, but my husband will be saving the rest for his breakfasts this week (he doesn't enjoy cooking and doesn't like waking up early to do it, lol).


Southwestern Omelet Muffins
 (found on Fast Paleo)

Ingredients:

• 6 ounces breakfast sausage links, chopped
• 2 bell peppers, assorted colors, chopped small
• ½ cup green onions, chopped small
• ¾ cups kale, chopped small
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon cumin
• 1 tablespoon garlic powder (or 2 cloves chopped fresh garlic)
• 4 ounce can green chiles, chopped
• 1/2 cup chopped cilantro (I omitted due to not liking cilantro)
• 1 dozen eggs

Instructions:

Preheat oven to 375 degrees.
Heat large skillet on medium high heat. Add sausage and brown all around.
Add peppers and kale and cook to soften, about 5 minutes.

In a large bowl, beat eggs with remaining ingredients.
Add sausage and veggies.
Line muffin tins with papers and divide egg mixture among them, filling about ¾ full.

Bake for about 25 minutes, or until the center is firm to the touch.


So, eat your breakfast, but don't eat breakfast! ; )
Enjoy!


Sources:
Mayo Clinic
Fast Paleo
WebMD

Recipe: Honey Mustard Burgers and Sweet Potato Apple Mash

This is another one of the new recipes that I have tried recently. This one, very quickly, moved to the top of my list of favorite meals! I really wish I had doubled the recipe because the amount of mash that came from the recipe only lasted through one meal. The six burgers was fine, but I think I will double or triple the mash recipe next time. I'm also not that great at keeping burgers in one piece (not a lot of practice), so I didn't take any pictures of my own this time.

I really love this recipe from Civilized Caveman Cooking because the two different pieces go so well together. The mash is sweet and tart at the same time while the burgers are sweet and savory. It's a perfect combination. I also love this option because I can make burgers and not need a bun. I even think the mash could be used as a dessert or with pork chops too.

Credit: civilizedcavemancooking.com

Ingredients

• 2 Lbs Ground Beef
• 1/2 Cup Honey
• 1/2 Cup Dijon Mustard
• 1 Tsp Sea Salt, 1 Tsp Pepper

For the Hash:

• 2 Cups peeled, diced Sweet Potato
• 1/2 Red Onion Diced
• 1 Granny Smith Apple peeled, Diced
• 1 Tbsp Cinnamon

 Cooking Steps

Taken from: http://www.civilizedcavemancooking.com

1. In a large mixing bowl, combine your ground beef, honey, dijon mustard, sea salt, and pepper.
2. Using your hands, mix the meat well to ensure an even coating.
3. Once mixed, make 6 patties about 1/2 inch thick and set on a plate.
4. Grill over medium high heat about 7-10 minutes on the first side and 5 minutes on the second side
    until done to your liking.
5. Serve over a bed of Sweet Potato Apple Hash below

For the Hash:

1. Preheat a skillet over medium-high heat.
2. Melt a cooking oil of your choice, I used coconut oil.
3. Add your apples and onions and saute until the onions start to caramelize.
4. Next add your sweet potatoes and saute for 2-3 minutes.
5. Now take some water and pour it into the skillet, mixing well, and ensure nothing is stuck to the
    bottom of the pan.
6. Cover the pan and let the water steam your potatoes.
** If after all your water has evaporated your potatoes still aren’t done, add more water and repeat.
7. Once done to your liking, turn off the heat and add the cinnamon and mix well, then plate.

Recipe: Bacon and Vegetable Quiche

My husband has a habit of grabbing his breakfast on the run. Normally it is a bowl of oatmeal with different fixings, sometimes fruit, sometimes protein powder, sometimes peanut butter .... or even combining the three. He used to be hooked on cold cereals, all loaded with sugar and other artificial ingredients, but we haven't seen one of those boxes in our home for about two years. And he feels so much better now that he's starting his day out a little better.

However, sometimes the oatmeal can get a little boring. So I've been searching for suitable breakfast meals that I can have ready for him to just grab and go. I recently have come to appreciate quiches and was on the Fast Paleo website and came across one that I'll be sticking in my box of favorites!

It's called "Bacon and Vegetable Quiche" and is super yummy and filling, which is perfect for my husband. I tried it for the first time this week and he's been happy to have options in the morning. All he has to do is pull it out of the fridge, slice a piece, heat it up, and put it in his container to go!

So here's how you make it:

Ingredients

• 12 eggs
• 1 cup of bacon (I used more)
• 1 sweet potato
• 2 carrots
• 2 handfuls of baby spinach
• 2 zucchinis
• 1/2 white onion (I used a full onion)
• Smidge of coconut oil
• Salt and pepper
• iPhone not needed unless you like music while cooking : )

Cooking Steps

1. Shred sweet potato, zucchini and carrots.  (I just chopped these finely)
2. Chop spinach, bacon and onion and add to vegetable mixture.
3. Combine.
4. Add eggs into combined vegetable and bacon mixture. Mix thoroughly.
5. Add salt and pepper – mix.
6. Rub oil over tray to avoid quiche sticking to the tray.  Pour    mixture onto the tray.

**Size of quiche depends on your own preference and portion intake.



Bake at 180 degrees for 45 minutes.
**A knife/toothpick is inserted and comes out clean the quiche is cooked.  
(Some reviews questioned whether the 180 degrees was Celcius or Fahrenheit and they said Fahrenheit, but at the end of the cooking time it still wasn't done. So I put it on 350 degrees and cooked another half hour.)

Set and allow quiche to cool before cutting.

**Vegetable selection is based on what I had in the fridge, but it is entirely up to you! Tastes great with the bacon, or smoked salmon for those who don’t eat bacon – for vegetarians, the quiche on its own also tastes great! 

Recipe: Cauliflower Wraps

Cauliflower Wraps

 I found this recipe on Empowered Sustenance's blog. I am a huge fan of cauliflower pizza dough, so I am so eager to try out this wrap recipe. It opens up a lot of options for those of us who choose not to eat wheat or grains. If you enjoy cauliflower as much as I do then I am sure you will love this recipe. 

Curry Wraps:

• 1/2 head cauliflower, cut into florets
• 2 eggs OR 1 egg plus 1 egg white
• 1/2 tsp. curry powder
• 1/4 tsp. salt 

Garlic Herb Wraps:

• Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Instructions

1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
2. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
3. Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Yield: 2 wraps

“Ricing” the raw cauliflower by pulsing it in a food processor creates these grain-sized crumbles.

Recipe: Salmon Deviled Eggs

I have to say that when I am looking for the perfect snack for on-the-go I turn to deviled eggs. You can make a bunch of them ahead of time and they are loaded with healthy fats and proteins.

The only problem with these little guys is that they can be a bit messy to store unless you have a deviled egg holder and they typically do not last very long ... because everyone devours them. They are also a great little snack for little ones, much better than peanut butter and jelly sandwiches for sure!

These deviled eggs are kicked up a notch. How did they do it? They added salmon! If you are wondering who "they" are, I would be referring to one of my favorite nutrition resources: Nutritional Weight & Wellness. They also put out a great podcast called Dishing Up Nutrition if you are interested in educating yourself on the how's and why's of food. They have created this wonderful recipe so it only contains real, whole foods and is still delicious!

Makes 6 snack-sized servings | Gluten free and dairy free

6 organic hard-boiled eggs
3 T. regular safflower mayonnaise
1 tsp. vinegar
½ tsp. salt
dash of pepper
¼ tsp. paprika
1 tsp. mustard
1/3 - ½ c. canned salmon, mashed with fork

Directions:

1. Cut hard-boiled eggs in half lengthwise, remove yolks
2. Mash yolks with remaining ingredients. Refill egg whites with yolk mixture and refrigerate.

**If you aren't a fan of fish, you can leave out the salmon and just eat the eggs without. They will still be delicious! I promise! And I'm sure they will leave you more satisfied and feeling less guilty than a candy bar would. 

Recipe: Roasted Acorn Squash and Leek Soup

This recipe is to die for! I love, love, LOVE anything to do with onions so I really made sure I didn't lose this recipe. I would absolutely recommend doubling or tripling this recipe and freezing it for later! I didn't use fat free chicken broth, but another option would be to make your own chicken broth. The ingredients are minimal and it is totally worth the wait!

Click here for the original link (found on SkinnyTaste.com)

Ingredients:

• 2 acorn squash
• 1 tbsp butter (vegans use olive oil)
• 1 (about 1 cup) large leek, light green and white part only
• 4 cups fat free, low sodium chicken broth (vegans use vegetable stock)
• 2 tbsp pepitas (raw pumpkin seeds)
• 2 tbsp chopped chives

Preheat oven to 350°.

Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.

Meanwhile, discard dark green part of the leek. Leeks usually tend to be sandy, so I like to clean them well by separating the layers and washing them well under cold water. Chop leeks and sauté in a large pot with butter or oil over medium low heat until tender, about 5 minutes.

When squash is cool enough to handle, scoop out seeds and discard. Scoop out the flesh from the skin and add to the pot with leeks.  

Add about 2/3 of the chicken stock to the pot; stir well and simmer about 5 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Add remaining broth and simmer a few more minutes. Adjust salt and pepper to taste. Garnish with pepitas and chopped chives.

Recipe: Sweet Potato and Kale Chicken Patties

I found this recipe on the Multiply Delicious website. These chicken patties didn't turn out as pretty as the ones in the pictures, but they were delicious! I didn't read through the recipe totally before I started to make them, so I didn't realize I was supposed to let them sit overnight, but they were still really good. In fact, I devoured one while I was waiting for the others to finish cooking! I would probably add a bit more spice to it next time, but I like my food spiced well.

This recipe is a perfect combo of protein and carbohydrates, and the recipe even says to get in all 3 of the protein, carb, and fats to just add some guacamole on top. I didn't try that, but I can imagine it would be completely delicious!!  These chicken patties would also be a great option for kids and could be served as-is or sandwich style!

Ingredients:

• 2 green onion, finely chopped
• 1/2 medium sweet potato, peeled and cut into tiny little cubes
• 2 1/2 cups kale, finely chopped (leaves only)
• 1 pound skinless boneless chicken breasts, cut into chunks
• 1/2 teaspoon sea salt
• 1 garlic clove, minced
• 1 teaspoon paprika
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh rosemary, finely chopped
• 1 eggs
• 2 tablespoons coconut flour

Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease) add green onions and cook until tender, about 3 to 5 minutes.

Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender.  Add kale and cook until wilted, about 2 to 3 minutes.  Set aside.

Add chicken to a food processor and process on pulse until ground.  Transfer meat to a large mixing bowl.  Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix.  Mix together with hands until well combined.

Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.

Divide your chicken mixture into 6 to 7 even patties.

Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). 

Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

Recipe: Turkey Taco Chili (from SkinnyTaste.com)

I'd like to share one of my all time favorite chili recipes with you. It's a go-to recipe when you want that warm, comfort food without the guilt. Chili, in general, is a great comfort food, but this recipe is so yummy that everyone in the family will love it! I found it on the Skinny Taste website and now have it bookmarked so I never lose it. It's that good!





Turkey Chili Taco Soup
Gina's Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g  • Protein: 19.5 g
 

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can Rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans (I use regular refried beans)
• 1 packet taco seasoning (or make your own with this recipe)
• 2 1/2 cups fat free low sodium chicken broth (again, I don't use the fat-free version)

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

This is another recipe that I would highly recommend doubling and freezing some for later because it's so good that I am sure it won't last long. I also think it's great to use for breakfast with an egg or two fried up on top. I hope you enjoy!

Recipe: Creamy Broccoli White-Bean Soup

WholeLiving.com

I tried a new recipe last night and I have to give it rave reviews! I was expecting it to be good, as I really enjoy broccoli and beans, but it was super delicious! Definitely above and beyond what I was expecting. It was pretty easy to make too, as long as you don't mind breaking out the blender. But I imagine even the non-blended version of this soup would be yummy too!

I rarely follow a recipe exactly since I usually just end up eyeballing amounts and may add or omit an ingredient depending on my mood, but I can say that I followed this recipe pretty much directly. The only thing I did different was not really paying attention to how much broccoli I used vs. what it called for. Also, at the end, you're supposed to leave some of the chunks of broccoli out to use as garnish, but I forgot, so it all got blended. I heard no complaints. The only thing I would do differently next time would be to make a double batch because it disappeared pretty quickly.

So here is the recipe. I hope you all try it and I hope you like it. I wish I could claim it as my own, but I got it from Whole Living's website.

Ingredients

• 1 head broccoli (1 pound), cut into florets, stems thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, thinly sliced
• One 15-ounce can cannellini beans, drained
• 2 1/2 cups vegetable stock
• Kosher salt and freshly ground black pepper
• 1 tablespoon pine nuts, toasted
• 1/2 ounce shaved Parmesan, for serving

 Directions

1. Steam broccoli florets and stems until tender
   and bright green, about 3 minutes. Let cool slightly.
   Reserve 1/2 cup florets for garnish.
   
2. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
   Add beans and stock and bring mixture to a simmer.
   Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
    
   
   • Yield Serves 4
    

   

   My version of the soup. It didn't last long at all!

   
   
   
   
   
   
   
   
    Enjoy!