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!!

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!

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!).

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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.