Tag Archives: healthy

Goulishly good Halloween treats that won’t rot your insides!

23 Oct

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I have been looking for some creative gluten free and or Paleo Halloween goodies lately and I thought I would share a few of my faves. My kids thought these were awesome and thoroughly enjoyed the banana ghosts 😉 

1. Dark chocolate popcorn balls (Gluten and Dairy free)

2. Guac Eyeballs

Fill hard boiled eggs with guacamole and use Sriracha hot sauce to draw squiggley blood shot lines. Top with a pimento filled green olive and you have a perfectly gross eyeball.

3. Bananna Ghosts and Pumpkin Oranges

Cut bananas in half and use Enjoy Life Chocolate Chips to create a ghostly face. Peel small oranges or Cutie oranges and then top with a small celery stalk.

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Sweet Potato Pancakes-Grain Free Carbs for Muscle Gains

26 Sep

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I have been struggling to come up with ideas to add variation to my carb options. Being that I have a gluten and most types of grain sensitivity, it makes my choices really limited.  The other day I came across this recipe for sweet potato pancakes. They taste good, are easy to make and they get the job done. Enjoy!

 

Ingredients

  • 1 8 oz. Sweet Potato
  • 2 Medium Eggs
  • 1/2 Large Banana
  • 1/4 tsp Baking Soda
  • Pinch of cinnamon and nutmeg
  • coconut oil (or other fat) for cooking

Instructions

  1. Wash and pierce sweet potatoes several times with a fork, micro for 5-6 minutes, until soft.
  2. In a  food processor add the scooped out flesh of the sweet potatoes, the two eggs, and half of a banana.
  3. Puree until smooth, and add in baking soda and spices to taste until everything is combined.
  4. Heat a skillet to medium and add coconut oil. Scoop 1/4 cup sized amounts onto the skillet and allow to sit for 2-3 minutes on one side and flip carefully. Cook an additional 1-2 minutes on the opposite side. Continue until all the batter is done.
  5. Makes 7-8 small pancakes.

Coconut Flour Pancakes

1 Sep

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I tried this recipe this morning, and while the pancakes were not as “light and amazingly fluffy” as the recipe claimed, they were still pretty good for a Paleo pancake. I topped mine with a little cinnamon and some 100% pure maple syrup.

Ingredients

1/2 cup coconut flour

1/2 tsp baking powder

pinch of salt

6 large eggs, lightly beaten

1/4 cup butter, melted

1 cup almond milk

1/2 tsp vanilla extract

Additional butter or oil for the pan

Instructions

In a large bowl, whisk together coconut flour, baking powder, and salt. In a medium bowl, whisk together eggs, melted butter, almond milk and vanilla extract. Add the egg mixture to the coconut flour mixture and stir well to combine. Heat a large skillet over medium high heat and brush with coconut oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Cook until bottom is golden and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. 

Top with fruit, nut butters, honey or maple syrup.

Paleo Asian Chicken Salad

1 Sep
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Disclaimer: This is not a traditional creamy mayo-naisey type of chicken salad which is why I refer to the sauce as a dressing not a mayo, because it turned out like a dressing.
Ingredients
For the chicken base
  • 1-1.5 pounds chicken, cooked, cooled and chopped
  • ¼ cup red cabbage, thinly sliced
  • ¼ cup green cabbage, thinly sliced
  • ¼ white onion, thinly sliced
  • 1 small carrot, minced
  • 3 celery stalks, diced
  • chopped green onions, to garnish
  • 3-4 tablespoons sliced almonds, to garnish
For the asian dressing
  • â…” cup oil. I did 1/3 cup light olive oil and the rest coconut oil.
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1 teaspoon raw honey
  • ½ teaspoon gluten free soy sauce
 Instructions
  1. In a blender, add lemon juice, dijon mustard, garlic powder, and a bit of salt and pepper. Blend thoroughly until oil and other ingredients are mixed well.
  2. Place in refrigerator to cool.
  3. While the dressing cools, mix together the chicken, cabbage, onion, carrot, and celery in a large bowl.
  4. Then place sliced almonds in a small skillet over medium heat to toast. The will just need to toast for about 5-7 minutes until slightly browned.
  5. Add all of the dressing to the chicken salad ingredients and mix well, or save half to pour over later, you choose!
  6. Garnish with toasted almonds and green onions. I decided to pour all the dressing in and then dumped a heaping portion of the chicken mix on a bed of spinach and ate it like a salad. I also snuck back into the fridge later and just ate the chicken straight out of the bowl. However you decide to eat it, it is yummy.

Original recipe adapted from paleOMG

Easy Chocolate Chip Cookies-Gluten and Grain Free

31 Aug

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I have been struggling to find a good cookie recipe and I came across this gem the other day. I love these because they are a perfectly soft and gooey cookie. This is a really easy recipe and you will probably have most of the ingredients on hand. This is a gluten, flour and grain free recipe!

Ingredients

  • 1 cup raw almond butter
  • 1/4 cup raw honey
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup Enjoy Life chips
1. Pre-heat oven to 350 Degrees F. Line cookie sheet with non-stick foil.
2. In a bowl, thoroughly mix all ingredients (except the chips) together. When combined, gently fold in chips to incorporate.
3. Using a regular spoon, spoon about 2 TBSP worth of batter onto the cookie sheet, about 1.5 inches about. The batter is loose, but it actually doesn’t spread a lot.
4. Bake for 8-10 minutes (until just slightly firm). Remove from oven and let cool for another 10 minutes on the cookie sheet. This is important to make sure they “set up” right.
5. Remove cookies from sheet and allow to finish cooling on a cookie rack. Store in an airtight container.
Delish! Enjoy!
Original recipe adapted from cupcakesOMG

Paleo Roast turned amazing Chili!

27 Aug

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So I found this new recipe blog, Civilized Caveman Cooking, and they have some really awesome stuff going on over there. Last night I tried a roast recipe from them and it was so good! Somehow mine did not quite turn out like a roast per say, but it ended up making a dang good chili. So here goes…

Ingredients
  • Chuck roast
  • 24 ounces tomato sauce
  • 1/2 cup red wine
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 stalks celery, sliced
  • 1 tbsp oregano
  • 1 tsp thyme
  • 2 tsp salt
  • 2 tsp black pepper
Instructions
  1. Line the bottom of your crock pot with your mirepoix (onions, carrots, celery)
  2. Place your roast on top of your vegetables
  3. In a mixing bowl, mix your tomato sauce, red wine, garlic, and spices in a bowl and mix well
  4. Pour your sauce over your meat
  5. Cover your crock pot and cook on low for 8 hours
  • After the meat was done cooking which thankfully was just in time for me to get home from a brutal CrossFit WOD, I shredded the meat and mixed it all around with the tomato sauce, onions and carrots. Too exhausted to make a green veggie to serve on the side of this tasty little dish, I realized that the roast mixture was a perfect chili consistency. So, I heaped a giant pile into a bowl and added some extra sauce and a dash (just a tiny, sinful little dash) of cheddar cheese on top. Viola! Dinner is served ;0

Original recipe adapted from Civilized Caveman Cooking

Choose Healthy and Happy over Starving and Skinny

17 Jul

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Myth: Eating Less To Lose Weight

Most women claim to have a sound diet, but this usually ends up being in the form of a starvation diet. It probably includes skipping breakfast, eating a salad at lunch and one slice of cheese for dinner if you are lucky.

Breakfast is known as the most important meal of the day for a reason. Your body is begging for fuel, as it has not received any in most likely a good eight to ten hours. Skipping meals frequently actually slows your metabolism down as it is much more beneficial to eat five to six smaller meals spaced evenly throughout the day.

A lot of people are always confused by this as they think eating so frequently will cause them to gain weight. This simply is not true unless you eat many calories above your maintenance level.

Let’s say 1,500 calories is adequate for your goal of weight loss. Instead of eating two 700-calorie meals, five meals consisting of about 300 calories would be much better. If you happen to eat 500 calories for one meal and 200 calories for another, this will not break you. As long as you finish the day with the same amount of calories and you eat several times per day, you will be fine.

Article credit to David Frankovic.