The last day (in food):
-blasted broccoli and white salmon (my broccoli game is the only one I’m on)
-chicken on eggs on an apple (is it just me or does eating chicken with eggs feel… wrong?)
-paleo banana bread!
Posts tagged "recipes"
Recipe: Mango Fruit and Tequila Popsicles with Serrano
Fresh mango, cut into strips, is then spritzed with fresh lime juice and dusted with salt and chili powder. Right? How good does that sound? Well, this popsicle recipe is a nod to that dish.
Mango tequila paletas!? Yes, please.
I’m down. Summer treats!
matcha green tea coconut pancakes (gf)
(serves 1-2)
- 1/4 cup coconut flour
- 1 tbsp matcha green tea powder
- 1/4 tsp baking powder
- 2 whole eggs
- 2 egg whites
- 1/4 cup unsweetened almond milk
- 1 tbsp stevia
~375kcal/30g protein/13g fat/25g carbs
(I topped mine with cottage cheese, mango, honey, and coconut flakes ALSO)
I made these “paleo brownies” tonight for the recovering CrossFitter (except I couldn’t find my brownie pan because I don’t bake so I used cupcake tins). Despite nearly setting my apartment on fire and dropping two eggs on the floor, SUCCESS. (They’re mostly coconut, dates, unsweetened cocoa powder, and eggs.)
SHOUT OUT to Jilda for introducing me first to the recipe site (PaleOMG.com).
Here’s the recipe.
Warm apple compote on a pumpkin pancake:
Perfect for fall, right? I’d suggest making two pancakes because my giant one was difficult to flip. Serve with coffee. Unf.
Warm apple compote: heat a dollop of butter in a small skillet while you chop up a small-medium size apple (I used a honeycrip), sauté the apple for about five minutes and then add about 1/4 cup sugar-free syrup and a tsp. of cinnamon. Let all that simmer while you heat up your pancake(s).
Pumpkin pancake batter: blend 1/8 cup of oats, 1/3 cup pureed pumpkin, 1 egg, the equivalent of 1 egg white, a couple dashes of pumpkin spice, and a half scoop of whey (I used vanilla) and cook over a low heat. Flip when little bubbles start appearing at the edge.
Serve compote over finished pancakes! I added almonds on top as well because… I like the crunch factor. Voila!
For my ingredients, my macros looked like - 375kcal/15gfat/30gprotein/40gcarbs
GOLD BIKINIS: Whole30 Approved: Avocado Sonoma Chicken Salad
I need to get more creative with my lunches.
So, this chicken salad is so good that I’ve made it twice in the span of a week. My goal was to create something that tastes like Whole Foods’ Sonoma Chicken Salad (you know, the one that costs like $11.99/pound?) but is Whole30 approved and not a pain in the butt to…
Gooey chocolate fondant made of:
(for 2 servings)
- 1/2 avocado
- 2 tbsp fat-free Greek yogurt
- 3 tbsp unsweetened apple sauce
- 1 tbsp powdered skim milk
- 2 tbsp whey protein (vanilla or chocolate flavor)
- 2 tbsp cocoaAnd baked for 10 min at 230 degrees Celsius.
Estimated nutrition facts per serving: 166 kcal, 10.7 g of protein, 12.4 g of carbs, 4.3 g of sugar, 8.3 g of fat, 3.5 g of fiber.
www.fitnesstreats.com/2012/07/chocolate-fondant
Hmmm.
Paleo-ish Chile.
(A couple followers asked about the homemade chile I had last night. It was spicy and delicious. I didn’t really even notice it was missing the beans!)
I asked my friend and here’s the recipe:
- 1/2lb Grass Fed Beef
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon red pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 cup diced tomatoes
- 1 (6 oz) can of tomato paste
- 1-1.5 cups vegetable broth
- salt and pepper, to taste
I cooked this in a slow cooker on low for around 20 hours. You can cook it overnight for 8-10 hours on low, and it would likely be similar. I used beef broth instead of vegetable broth, but I’m kind of on the fence with recommending that. The beef broth is usually a lower quality than the beef itself, so I think vegetable broth would be fine for this recipe. Also, I tripled everything because I had 2 lbs of beef instead of the paltry 1/2 lb in the recipe. :P
Tosca has been so generous to share another one of her new ECD Veg recipes! This is also on my ‘TO MAKE LIST’ after I compete. If you try it, please let me know! I would love to live through your taste buds.
YIELD: 10 cupcakes
PREPARATION TIME: 20 minutes
COOKING TIME: 27-30 minutesDetails
This classic combo tastes great on a sandwich, but in cupcakes? Even better! Best of all, these ones from The Eat-Clean Diet Vegetarian Cookbook are guilt free and they double as a muffin! Learn more in the tip below.
Ingredients
• 1¼ cups / 300 ml whole wheat pastry flour
• 2 Tbsp / 30 ml finely ground potato flour
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• ½ tsp / 2.5 ml baking soda
• ¼ tsp / 1.25 ml baking powder
• ¼ tsp / 1.25 ml sea salt
• 3 Tbsp / 45 ml virgin coconut oil, melted
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• ¾ cup / 180 ml low-fat milk or plain, unsweetened soy or almond milk
• 1 cup / 240 ml mashed very ripe bananas, about 3 largePeanut Butter Yogurt Frosting
• ¼ cup / 60 ml all-natural peanut butter, sugar and salt free
• ½ cup / 120 ml Yogurt Cheese*
• 2 Tbsp / 30 ml pure honey
• ½ tsp / 2.5 ml pure vanilla extract*NOTE:Yogurt Cheese must be made ahead of time.
Preparation
- Preheat oven to 350°F (177°C). Line a muffin tin with 10 paper liners.
- In a bowl, mix together whole wheat flour, potato flour, flax meal, baking soda, baking powder and salt. In a large bowl, mix together coconut oil and Sucanat. Add flour mixture and mix together until texture resembles slightly wet sand. Slowly stir in milk. Fold in bananas until just combined. Batter will be thick. Scoop a heaping ¼ cup (60 ml) batter into each lined muffin cup until all batter is used. Bake 27 to 30 minutes until toothpick inserted into center comes out clean. Transfer cupcakes to a wire rack to cool.
- To make frosting, mix together peanut butter, Yogurt Cheese, honey and vanilla extract until well combined. Frost tops of cooled cupcakes.
Tosca’s Tip
Basically, the only difference between a muffin and a cupcake is the frosting, so if you want to skip the topper – go ahead! Your cupcakes will become delicious and healthy banana muffins. These cupcakes will keep in the refrigerator up to five days.
Nutritional Value per Cupcake (with frosting):
Calories: 203
Calories from Fat: 76
Total Fat: 5 g
Saturated Fat: 1 g
Total Carbs: 28 g
Fiber: 3 g
Protein: 6 g
Sodium: 112 mg
Cholesterol: 0.5 mg
Bananas and peanut butter. Perfect combo.
Avocado Hummus
2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Salt
Olive Oil
Paprika1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.
2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a few tablespoons of olive oil on top, and sprinkle a few dashes of paprika. Serve with whatever you like, whether it be pita chips, warm slices of pita or crackers.
(via Avocado Hummus)
(via run-yoga-lift)
Steamed Quinoa Cake
Ingredients for the cake:
- 1 cup ground quinoa (125g). [Blend dry quinoa in a food processor to make ground quinoa. Quinoa flour would probably work too but making ground quinoa is cheaper.]
- 1 cup water (240 ml)
- 2 tbsp white almond butter
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp brown sugar (put more if you’re not used to low-sugar desserts) or your favorite sweetener to your own taste
Mix everything together. Put in a cake pan or in several small cake pans and place in a steamer. Steam for 25 to 30 minutes. (If you don’t have a steamer you can use a steamer pot with water at the bottom and a strainer on top to hold the cake.)
I made the raspberry filling mixing raspberries with a bit of white almond butter.
A small serving (on the first photo) is about a sixth of the whole cake and contains 90 calories.
I’m all for trying this sometime but what is WHITE almond butter?
Bacon Banana PButter Buckwheat Pancakes.
(gluten-free, of course)
I’ve gotten into this habit on weekdays of coming straight home from work, making lunch for the next day (or two) and then going out again whether that be to yoga, to run, or to meet friends. The difficult thing about this (especially today) is not eating all my lunch while I make it. I failed today. You understand why by the title, yeah?
Blend:
- an egg + 2 whites
- 1/4 cup oats
- 1/8 cup buckwheat flour
- 2 cooked pieces of bacon (chopped up first, I guess)
- 1/2 banana
- 3 tbsp. PB2
- 1/2 cup milk (I used almond)
- dash of baking soda
And scoop!
That typically makes me enough food for breakfast and an extra one or two for a snack (depending on how big the scoops you use are).
My macros-ish (they’ll differ): 400kcal/12gfat/40gcarbs/30gprotein
I’m so obsessed with pancakes lately, it’s getting sad.
Paleo bannana bread! This came out awesome :) added walnuts and coconut flakes on top. #paleo #treat #nutrition #yummy #bannanabread (Taken with instagram)
Accent theme by Handsome Code
Biochemist in Seattle. Hot yoga enthusiast. Warmed-up weight trainer. Running rookie. Spellbound for space. Peanut butter and internet addict. Geek with green tea. Vinyasa for video games and vino. Lace. Legs. Lingerie.
Passionate in the positive pursuit of personal power. Forever longing for the runner's high, the flush my face gets after inversions, more squat depth, being fit as fuck, and fast and furious.
Passionate in the positive pursuit of personal power. Forever longing for the runner's high, the flush my face gets after inversions, more squat depth, being fit as fuck, and fast and furious.
