store energy to burn.

photo 1

#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.

photo 2

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.

photo 3 copy 2           photo 4 copy

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).

photo 1

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…

Now go get drenched in sweat, NOMaste.

baker’s delight.

Let’s get right to it…

Lunch:

photo 1

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.

The First One Is Here!!

Despite the blog pages not being completed in their entirety I have decided the show must go on.  I have been anxiously awaiting the first post, and I am happy to announce that this blog is active.  I will try to post everyday, however, with a baby on board it might be a little challenging some days.  I will quickly guide you through my blog, I have links at the top which will take you to a particular page where you will find a description of that subject and perhaps some examples of what it is I am sharing with you.  These pages are intended to make it easier for my readers to go out and purchase the items I am particularly fond of or to understand the different elements of my healthy lifestyle.

Today I wanted to share with everyone the most amazing meal, food I dream about when I fall asleep… I introduce you to wine marinated steak, roasted butternut squash and sauteed leeks, followed by a coconut milk slush with pomegranate seeds & home-made macadamia nut butter.

image copy 2

The preparation for this meat is very basic, it is comprised of the following marinade, which you let absorb into a piece of flank steak for an hour or so (we let one batch sit for this amount of time, as it was a last minute idea, and then we made another cut of meat that rested over night — both tasted the same!).  For this marinade we used red wine (cheapest is perfectly suitable), garlic powder, onion powder, rosemary, thyme, salt, pepper and honey.  My husband attempted to vacuum seal the meat + marinade, however, the Food Saver did not like this idea – in the future we will just use a Ziploc bag to prevent wasting the precious Food Saver bags.  The flavor and tender meat melts in your mouth, it is unreal.  This idea was inspired by meat purchase at The Wine’ing Butcher in Ashburn, Virginia.

The roasted butternut squash is a breeze to make as well.  First, peel the skin off, then cut the squash into cubes and place the pieces in a large mixing bowl, add olive oil – salt – pepper – thyme (none of these are measured, add oil so that all pieces have a shiny glaze and season to your liking), shake the bowl, pour the mixture onto a cooking sheet that is lined with tin foil, and bake at 400 degree for approximately 40-45 minutes or until they are tender/ slightly mushy.

The leeks, again, are an easy side dish.  Ensure you clean this vegetable WELL with water prior to cooking, the dirt gets wedged between the long leaves, from the outside it may appear clean but once you start slicing the veggie you will soon notice your food covered with dirt.  Slice the entire leek – I’m not sure of the proper disposal of certain parts of this veggie, but the entire thing is edible and tastes exactly the same from the leaves to the root!  On a stove top, add olive oil, pepper and thai ginger flavored salt to a large pan (sautee at a medium to high temp) once warm place the leeks in the pan – stand back to ensure you don’t get splashed with oil!  Allow them to sit for a few minutes then slowly start to move the pieces around with tongs, and repeat this multiple times until they achieve a slight golden brown appearance on the edges.

image copy

This dessert is another quick prep and was created by accident and turned out magnificent!  Instead of whipping only the cream in a can of coconut milk, I poured the entire can into the Kitchen Aid bowl with 1-2 tbsp of coconut sugar and watched it attempt to whip… nothing happened.  I decided to put it in the freezer to get a little thicker.  Well as with pregnancy, the sleepless mom days leave me with a forgetful mind, the mixture sat in the freezer through dinner prep and consumption.  We removed the bowl from the freezer and began slowly chopping apart pieces with a whisk.  The coconut milk melts relatively fast so it turned into a slush quite rapidly, which I was not disappointed about!  Instead of a whipped coconut cream over fresh berries it turned into a sundae!  I took two scoops of the slush and added some fresh pomegranate seeds and drizzled over some fresh macadamia nut butter (this seriously replaced caramel sauce, I was completely satisfied with the flavor in this treat).  This dessert had the perfect combination of salty & sweet tastes and crunchy & smooth textures all in one spoonful.

As always:

peace. love. paleo.