(i filled the muffin tray liners 3/4 full – they will rise, as you can note from the picture)
final product: and
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.
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!!!!!! 🙂
the AMAZEBALLZ batter that I honestly ate raw.
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…
Polished off the asparagus from last night to jump start the body with some morning veggies!
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.
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.
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,
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…
Stuffed acorn squash (recipe below) paired with sauteed asparagus in olive oil with salt & pepper to taste.
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.