store energy to burn.

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#friendsgiving leftovers used to pair with my standard #baconandeggs, or is it #eggsandbacon?

I have some news though, that is not a Nutribullet blended coconut oil coffee…this is a winterwonderland coffee special!!  I used one non-flavored Nespresso pod and ran it through 3 times on the “cup” setting to have more liquid.  I then added one dropper full of liquid stevia (check out the vittles section, I use the Trader Joe’s brand) and a dash of peppermint extract, honestly this drink is spectacular for the holiday season.  I will experiment with other extracts to see if I can find other flavored coffee specials without the calories and blood sugar spike.

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For a mid-morning refreshing treat I had this water (YES THIS IS WATER) followed by 1L of filtered water.  The reason this water is black is because it has fulvic acid in it, which is instantaneous energy – NO JOKE!!! I am going to be purchasing fulvic acid on Amazon to add to my water once a day (check out the hydrate section shortly to see which product I’ve ordered).  If you would like you could purchase a case of these to make it easy to take on-the-go.  They are full of electrolytes and the water is a pH of 8, thus the hydration is easily absorbed by the blood.

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A wonderful refreshing salad comprised of garden mix sprouts, tuscan kale, pomegranate seeds, cucumber slices and rotisserie chicken chunks – toss with avocado oil & bacon vinegar (recipe for this is in the works, I will share with you when I figure out the appropriate days to ferment the vinegar in bacon fat).

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I enjoyed these sweet potato & beet Terra chips as my side with salsa.  We normally get the large bag of ridged sweet potato chips from Costco — excellent deal, but be careful they’re addicting!

While you’re waiting on dinner, engage in some physical activity…

https://www.youtube.com/watch?v=oS8_7KxNKhU

Now go get drenched in sweat, NOMaste.

#friendsgiving

On Saturday my husband and I prepared our first thanksgiving dinner for our friends.  We were pleased with the turn out!  The following foods in a wonderful atmosphere were enjoyed….

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The napkins are actually dish towels from IKEA – a little secret, all restaurants use these to add to their “farm to table – rustic” look.  I cut off the inside label and the hanging string, ironed them and my husband rolled up the silverware!  The poinsettias are from Wegman’s and were repotted in these awesome tin cans from IKEA.  We had a fun time at IKEA the day after thanksgiving to do some non-sale shopping.

The food warming up and getting ready for your meal tour:

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We must begin with the foundation of every good thanksgiving meal…TURKEY:

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The turkey was purchased from Wegman’s – nothing fancy just a basic turkey that took forever to defrost!  We seasoned it with salt, pepper and garlic powder.  The turkey was extremely moist (sorry that’s the only word that properly describes the food) with delicious flavor!

Some other traditional favorites:

  • Cranberry Sauce:  I mixed one 12oz bag of cranberries, 3/4 cup water, 1/2 cup honey and a few tbsps of coconut palm sugar to taste (see under Vittles section which product I keep in my cabinet).  I cooked this mixture for about 25 minutes to ensure all the water had been absorbed, the cranberries had popped and the sauce was adequately thick.  The sauce was a little tart, however, my taste buds prefer this flavor as I “believe” it is more natural and less man-made.

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  • Mashed…turnips & parnsips for me and potatoes for the others.  I used this recipe for my paleo side dish:  mashed turnips and parsnips from Primal Palate.  Very basic ingredients and simple instructions, I used half an onion, instead of the full for a sweeter lighter taste… ENJOY!  The texture was thick lite and fluffy; I think I will use this recipe for our little one’s baby food!! Pictured below: paleo mash is featured first, followed by the potatoes being mashed & the final product.

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  • Brussel Sprouts:  we dolled these bland veggies up.  They were seasoned with salt, pepper & olive oil and baked with dried cherries & pistachios,  They were enjoyed by all, even those who don’t normally eat this vegetable…SUCCESS!!

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  • Stuffing… quinoa & red rice Williams Sonoma mix.  To make this treat more paleo friendly, I did not use butter – substituted with olive oil.  Additionally, I used half an onion, a full yellow pepper and the zest of half a lemon to add additional flavor.  Not a paleo dish as these are super food grains, however, you gotta splurge every now and then!

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  • Biscuits:  No bread!!! We made the famous Bacon and Chive Sweet Potato Biscuits from PaleOMG.  We had made these last year and fell in love with them, after being pregnant and eating GF CARBSSS I hadn’t made them since.  We forgot how good these biscuits are and will be making them again this weekend just to have around during the week!

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  • Pecan Pie:  You just have to have some dessert!! I made Gluten-Free Pie Crust by following the recipe from Living Without Gluten Free’s online recipes.  I used Cup4Cup flour, coconut oil and coconut palm sugar and followed the rest of the recipe as stated!  The filling, I cheated, I used Williams Sonoma’s Chocolate Pecan Pie filling which is sold in a glass jar and is absolutely divine!!!  Note:  the coconut ingredients gave the crust an additional unexpected coconut flavor, which paired with the chocolate pecan filling very nicely!

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Last but not least, you must sit down and feast!!!!!                      photo 3

I hope everyone had a wonderful holiday!!! My goal for this week… EXERCISE EVERYDAY!!!!

peace. love. paleo.

drop it like it’s hot.

Wake up, get your groove on, and GO!

GOOD MORNING NYC.

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Not sure how I acquired such a nice foam this morning with the Nutribullet whipped coconut oil coffee, but it was divine!

GOOD AFTERNOON fellow foodies.

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Keeping it paleo at Shake Shack with a lettuce wrapped double stack burger with bacon obvs!!

GOOD EVENING to the city that never sleeps.

photo 5    Brooklyn Bridge Walk    photo 4

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Followed by a Korean BBQ dinner at Shilla’s.  I ordered the Bi Bim Bap – as divine as I remember it being last winter when I first enjoyed this dish.  It is essentially a mixture of vegetables with ground beef and a fried egg with rice on the side.  I do have to admit I ate some of these grains, after I regretted it and should’ve kept it paleo without consuming the rice.

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Hope everyone is having a wonderful monday after a beautiful weekend like I had!

NOMaste.

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.

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

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

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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:

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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.

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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?!

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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!!…

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

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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:

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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.

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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

baker’s delight.

Let’s get right to it…

Lunch:

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The salad consisted of spinach leaves with pomegranate seeds, sliced red onion, chopped avocado and a salmon burger.  A top was an olive oil and blueberry ginger vinegar.  Here is a break down of the meal:  I used spinach leaves to maximize the nutritional value; the pomegranate I purchased and picked all the seeds out (you get about triple the amount for the price of not even one container of the seeds); the red onion is sliced to easy assist in the flavor – big chunks can be over powering for the senses; the avocado I used was a Florida avocado (purchased at The Fresh Market and might I say it was less “watery” and tasted more “fatty” and flavorful than any avocado I’ve had this season!); the salmon burger is the one from Costco I featured in a previous post; the olive oil was used instead of another type of lipid because I already have avocado fat incorporated in this meal; and, the blueberry ginger infused balsamic vinegar was purchased from Under the Olive Tree in the Village at Leesburg (their products are AMAZING, only a little is needed and the flavor is so powerful- the medium sized bottle is a great deal!).

….Snack, Dinner & Dessert to come, baby crying.

for now:

peace. love. paleo.

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:

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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!!!).

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

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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!!

good use of dried fruit & nuts.

Before you begin making more treats, have a quick bite so you don’t eat them all!  Here is a simple salad to make:  cut up rotisserie chicken, spinach leaves, sliced onion, chopped parsley, sprinkle of herbs de provence, avocado oil and balsamic vinegar.

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Now after you chow-down you can begin making these…

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Apricot Tart
1 cup dried apricots

2/3 cup of raw cashew pieces

1/4 cup shredded unsweetened coconut

2 tbsp chia seeds

2 tbsp ground golden flax

1 tbsp maca powder

1 tbsp honey

1 tbsp vanilla extract

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Key Lime Pie

1 cup dates

1/2 cup cashews

1/2 cup shredded unsweetened coconut

2 tbsp chia seeds

2 tbsp ground golden flax

1 tbsp maca powder

1 tbsp honey

2 tbsp fresh squeezed lime juice

Mix ingredients in food processor until “dough” forms.  Then begin taking chunks of mixture out and rolling “dough” into balls.  Place in a container and refrigerate.  Then, proceed to go on a stroller walk and take in the fall scenery!

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Happy Fall…

peace. love. paleo.

NOMaste y’all!

~\~…NYC…~/~

Polished off the asparagus from last night to jump start the body with some morning veggies!

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Plated: asparagus + eggs with a side of asparagus (thanks honey for the extra dose of asparagus!) and sweet potato hash

I attempted this new hype that everyone is posting about “Bulletproof Coffee!”  I don’t have this bulletproof coffee that apparently should be used, so we made a drip coffee using Cafe Du Monde Coffee and Chicory.

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I used 20 ounces of water to make one cup – I am still adjusting to caffeine, just the slightest bit of stimulant is enough to get me going.  I placed this liquid in the large Nutribullet cup and let it cool.  I used the blending attachment and quickly mixed the coffee plus 2 tbsp of coconut oil [the bullet proof craze uses butter – I do not believe in butter being paleo if milk products are not “allowed,” because guess what BUTTER IS A MILK PRODUCT so none of my recipes use butter or ghee].  I prefer to use Nature’s Way EfaGold Coconut Oil as it has a richer coconut flavor when I want this taste.  If you want less coconut taste then I would recommend using Spectrum Coconut Oil.

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Go easy on the caffeine and coconut oil though – this is not for the individual who drinks multiple cups of coffee a day as you will easily rack up the calories!

enjoy this sunny fall day… and hopefully there will be an evening like this again today,

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my happy place:  NOMaste.

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…

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

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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!