revealing the Instagram #mysteryfood

It’s before noon, I can still say:  GOOD MORNING READERS!

Here is some winter, I mean fall, uplifting photos to get your through the cold, actually warm, days here in the Mid-Atlantic!

IMG_0357 PUERTO RICO (circa 2012 finale) IMG_0359

Don’t get me wrong I do love winter scenery, cold breezes while bundled up in a Canada Goose, fire place warmth and lounging on the couch covered in blankets beside your loved ones.  However, I also enjoy the escape to a warmer climate; this getaway really helps anyone’s mental state during the shorter colder drearier days.  The walks on the beach and rich healthy looking scenery helps put my mind at ease.  I find true stillness and ultimate relaxation throughout my body while walking on the beach and listening to the ocean waves crash onto the white sand shoreline.  One year I believe I managed to pack in a marathon distance walk on the beach all in a days work!  Last year I didn’t take a trip to soak up the sun (or sit by my light box) probably since I was in diapers, and I SURVIVED!!  I am looking forward to a view of paradise this year.  Our baby already hates the cold weather; I think I’ve already conditioned him to being a summer lover too!

Let me change subjects here… FOOD!

The first thing I will cover is the mystery food that was featured on Instagram.  This was a remake of an appetizer from Patowmack Farm, which would have been discovered in an earlier post – Kale Chips with Nutritional Yeast.  Basically we ripped the meatier sides off the main steam of Tuscan Kale and placed the pieces in the dehydrator until completely crispy.  After removing them from this device we sprinkled on Nutritional Yeast, which actually is not as hard, as we thought, to find.  The taste is interesting, but a great rich flavor – if my husband will eat this then it isn’t too earthy and actually has a taste other than dirt.  A recommendation:  since the kale is very crunchy, when you bite into a bigger piece the yeast flies in the air and makes a mess.  We quickly learned that making smaller bite size pieces rather than longer strips is actually easier to eat.

photo 3 copy 3

You could also use the nutritional yeast sprinkled on a kale salad and dressed with olive oil.

photo 1

Following this kale treat, you could indulge in another kale app – might as well bulk up on your nutrients today!

photo 4 copy 2                 photo 3 copy 4

This is a carrot paper wrapped skinny veggie roll for all you vegetarians and vegans out there!  We sliced avocado and cucumber, ripped of the sides of Tuscan Kale into long strips and sprinkled on a Garden Mix of Sprouts.  The carrot paper was bought at Wegman’s in a pack looking like this:

images

I do have to be honest though – there is some soy protein isolate in the ingredients.  Now that we have experimented with this product and would use it again I will look for a paleo friendly version!

Following these random appetizers we enjoyed a roasted chicken from Wegman’s (please excuse the one legged chicken pictured below, someone got into it before we sat down for dinner) and a Creamy Paleo Bacon Pumpkin Soup from Fed & Fit.

photo 2 copy 3photo 5 copy 2 photo 1 copy 3

We were not sure if the recipe called for bacon fat.  We added some of the remaining lard to the soup just because we are obsessed with bacon, like the rest of mainstream Americans.

And to polish off a good meal you must indulge in dessert, no matter how full you are – am I right?!

photo 1 copy 2photo 2 copy 2photo copy 4

I, yet again, doubled the recipe.  I tend to do this so the treat will last for the whole week since it is hard to make a new batch every few days.  The pictured dessert is Living Healthy with Chocolate’s Raw, No Bake Chocolate Chip Cookie Dough Brownie.  I enjoyed the mixture of cookie and brownie flavors, however, I find myself eating the brownie first and then gobbling the cookie dough section.  I am not one to mix all my foods, I like to savor each flavor.  Both, cookie and brownie, are pretty much spot on with regard to resembling the taste of conventional Toll House Break n’ Bake products without the unhealthy aspects.  This is a great item to make as it will keep in your refrigerator for quite some time without going sour – that’s if you can keep them around long enough to enjoy at a later point in time!

Before eating all this food you might want to engage in a workout because you will be couch bound after this feast!

I just found out that Safari does not support my videos all the time – if you see a blank black screen that reads blocked plug-in, try opening my webpage in another browser, such as, Google Chrome.

Sweat, Eat, Be Merry.  NOMaste.

the real baker’s delight post!

who doesn’t love snack time!!…

pre-snack: photo 4

(i filled the muffin tray liners 3/4 full – they will rise, as you can note from the picture)

final product: photo 3 and photo 1

The recipe for these Paleo Blueberry Muffins can be found at Living Healthy with Chocolate.  They are divine!! These delectable treats are moist (not my fave word, but adequately describes the consistency) with a little crunch and sweet taste.  The coconut milk really works well in these muffins.

DINNER:

photo 3

Rack of ribs purchased from Costco, my husband rubbed the outside with a mixture of seasonings – including paprika as the main flavor.  Our side this evening was broiled asparagus – cooked in a pan in the oven.  Note:  I consumed more than two ribs for sure!!!!!! 🙂

DESSERT:

photo 5 the AMAZEBALLZ batter that I honestly ate raw.

photo 4        photo 2

I’m all about doubling the recipes of everything lately (including the “snack” recipe above).  I made a batch of these cookies twice this week.  My mom found the recipe, baked them – I ate, I enjoyed and I made them.  Even after baked these cookies carry a consistency of an under cooked mushy cookie – basically they’re a cookie dough lover’s dream! So, let me share with you these Chocolate Chip Pumpkin Cookies from Lexi’s Clean Kitchen.  Please make and eat responsibly AKA one or two at a sitting!!

As, I believe, everyone in America is aware of, it is rather cold outside.  This evening I enjoyed a 45 minute stair run in the house.  I have come to realize that it is not my endurance that is truly lacking (definitely far from my peak though).  Rather it is my mental toughness.  I find it harder now to push myself through a workout and stay focused after a day of taking care of the baby and doing tasks around the house.  I know that I will get back in the groove by working out routinely; 15 minutes of exercise will not feel like eternity and I will want to keep going for two plus hours at a given time.  For now, I’m happy I’m making progress and working out for 45 minutes instead of 20 – cheers to leaving perfection behind!

Hope everyone else is enjoying their Tuesday evening…

NOMaste

you can drink your wine and eat it too!

Another batch of burgundy red wine flank steak was made and I was in heaven eating every bite of this meal.  Please refer back to my first post for the initial recipe: wine infused steak… my husband added coconut sugar to this batch and wow the flavor is so much richer!  We also made other steaks, which weren’t finished for dinner the night before – I used some pieces in this salad:

photo 2

photographed: coconut water (home-made, check out the “hydration” tab above to see which brand I mix into water); bulletproof coffee remix (i use Nespresso vanilla pods with 1 tbsp of coconut oil mixed in a Nutribullet); green juice (apple + spinach juice made in the Juiceman appliance); beet & steak chopped salad (seasoned with herbs de provence, avocado oil & balsamic vinegar) and Terra sweet potato chips (MY NEW OBSESSION!!!).

photo 3

The next morning I got to enjoy this green juice again with breakfast made by my wonderful husband…

photo 5

Now it is time to burn off these calories!!!

I did part 1 & 2 only yesterday – I am working my way up to a 60 min video, currently just feeling satisfied with 40 minutes (a jump from 20 minutes).  And today I engaged in this activity:

Fab workouts!!!

Hope everyone is staying warm and having a pleasant friday night!

NOMaste y’all!!

an ode to squash

Well after this divine meal I learned I am allergic to acorn squash.  I fully enjoyed preparing and devouring this dinner, however, I was not pleased by the rash and hives that had spread like wild fire from head to toe.  I am sad to say that I will no longer be posting glorious pages like this one:  SQUASH! and the one I am about to leave you with…

IMG_5569

Stuffed acorn squash (recipe below) paired with sauteed asparagus in olive oil with salt & pepper to taste.

IMG_5566

The recipe for the stuffed acorn squash is fairly simple, and is as follows:

Slice 1 large acorn squash in half, remove filling, cook inside facing down toward cooking sheet (coat with tin foil first), cook @ 400 degrees for approximately 30 minutes or until inside is soft.  Remove from oven, and let cool.  Meanwhile, sautee over medium-high heat (stirring frequently) 1 green pepper that has been diced with 1/4 a white onion that has been diced as well.  Use olive oil as the grease.  Once this mixture is slightly brown add approximately 1 pound of ground beef (I used 80% lean 20% fat).  After the majority of the beef is brown, removed from heat and strain the mixture (over the sink).  This will remove excess olive oil and fat that remains.  Place the strained mixture back in the pan and add the following herbs & spices (dried & ground): 2 tsp thyme, 2 tsp fennel, 1 tsp rosemary, 1 tsp sage, 1 tsp black pepper, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a dash of paprika.  Next you will mix the proceeding together and add in part of the acorn squash filling (I left a thin layer of acorn squash around the skin).  Begin mushing the mixture and then pack half of the mixture in each acorn squash.  Place the cooking tray with the squash + meat back in the oven for about 10-15 minutes – this will cook the rest of the meat.

Finish off your night with a full body workout:

and then fall asleep…

NOMaste y’all!

treatZzZzzz

The first one I will present is another version of my energy ballZ… Raw Sugar Cookie Dough Bites meet Raw Brownie Batter Bites!

photo 3

Recipe:  in a food processor mix…

1 cup dried dates

1/2 cup shredded unsweetened coconut

1/2 cup walnuts

1 tbsp honey

1 tbsp maca powder

2 tbsp unsweetened cocoa

2 tbsp golden flax meal

2 tbsp chia seeds

(brands of each product I use will soon be posted under the vittles tab – stay tuned).

And, the next to share: DRAGON FRUIT!

photo 1

Clearly I need to perfect my slicing skillZ.  This fruit is very interesting to cut as it is slippery and the skin is rough to cut through.  Dragon fruit does not have much taste – slightly sweet, but the flavor is very mild.  The skin is very bitter and does not add much taste, perhaps it detracts from the overall flavor.  My husband suggested removing more of the pink skin before slicing it into pieces – I agree!  I have to watch some youtube videos to teach myself how to make this fruit even more beautiful when prepared; I will get back to you with some tips.  I paired this fruit with coconut whipped cream I made.

photo 2

Finally, I perfected the paleo whipped cream after a failed first attempt with use of the entire can of coconut milk.  To prepare this topping I opened 2 cans of coconut milk, scooped out the top layer (this thick mixture is the coconut cream) and left the liquid coconut milk in the can.  Instead of wasting the byproduct I poured it into a Fred & Friends silicone ice cube tray and placed it in the freezer.  These frozen coconut cubes will be great to pop into a smoothie instead of ice cubes – richer flavor!  Back to the coconut whipped cream preparation – after I had removed all of the coconut cream I placed it in the mixing bowl of a Kitchen Aid and added the whisk attachment.  I began whisking the cream and poured in 1 tbsp of coconut palm sugar.  I skipped the vanilla extract for this batch, but contemplated adding it since I am basically addicted to vanilla flavor.  I thought the mixture would need to be whipped for quite some time, however, unlike heavy cream the coconut cream is already thick and just needs a little fluffing up!

Before you sweet on folks get in a quick ab workout after a brisk walk with the baby:

Fitness Blender HIIT Workout for Abs & Obliques (this websites gives you a breakdown of the workout)

and as always:

peace. love. paleo.

Triple Stacked

After a sleepless night, literally, I asked my husband to pick me up BurgerFi on his way home from work.  Today consisted of an unintentional day of fasting, and rolling around in bed attempting to nap with the little one; I decided I deserved a glutenous meal.  My order was almost artery clogging, however, I left out the fried egg and I exercised (made it to the 6 week postpartum mark!).

image copy 2don’t forget image copyfollowed by image

That’s stacked three high with natural burgers, plus bacon, tomato and pickle.  I always opt for lettuce wrapped.  Unfortunately, they don’t have sweet potato fries so I settled for salted fries.  I devoured this meal, quite an attractive sight!  I am sad to report that the coconut slush is gone; it’s time for the next dessert!  This round I added the macadamia nut butter and drizzled on some left over raspberry sauce my husband used in his latest batch of macarons (recipe to follow).

Home-made Raspberry Sauce: (modified Laduree’s raspberry macaron filling recipe for paleo-friendly eaters)

1/2 cup coconut sugar

1.5 cup fresh raspberries

juice of 1/4 lemon

few tbsp coconut milk

*In a food processor gently blend raspberries, warm them in a pan, add the other ingredients and bring mixture to a boil for two minutes.

The work-out I chose today was one I have done in the past – 

I highly recommend this channel, they have a wide variety of different routines of all different fitness levels and durations.

As I pray for a restful night, I remind myself:

peace. love. paleo.