Category: Appetite

MY DAILY REGIMEN .. 

MIND: Sunday ~ I ditched the laptop & the idea of sending out any emails to my family & friends & decided to write them a letter instead. Picked out my favorite colored pens and fitting stationary for each person & wrote away. Monday ~ Meditated. I used to do this on a daily basis and have been away from the practice for quite some time. The hectic schedule I have does not allow me to get away … but then I realized that if I don’t make time to get away and find solace in the silence of ME … my life will become hectic. Tuesday ~ Switched things around .. YAY for being ambidextrous (or attempting to be anyways). Reversing your mouse, your desk & maybe trying to write with the opposite hand helps to exercise the opposite side of the brain. Not to mention it relieves stress (mental & physical) on that side.

BODY: Sunday/Monday/Tuesday ~ I have been trying to pull double days at the gym for this week. AM Schedule: My Treadmill Work Out. This consists of a 6 minute Tabata Run; Manual Run for 1 minute; Manual Pull for 1 minute; Broad Jumps at the highest incline (15); Side Steps for 1 minute; Mountain Climbers for 1 minute; & Pikes for 1 minute. PM Schedule: Isolation Work Out. 1 day I will work my arms and back; the next, shoulders, back & abs; & the final was bottom & legs.

FUEL: Sunday ~ Braised Pork Loin with Sauteed Mushrooms & a Peach Balsamic reduction. Monday ~ Seared Salmon with Sauteed Red & Green Bell Peppers with a Mushroom rue. Tuesday ~ Paleo Steak Fajitas with Red Chard Wraps.

This all started because I came to the realization that I was falling back into the black hole of complacency. I had reached a goal that I set out to obtain and felt entitled to now “enjoy” the benefits. Well, little did I know .. or 12lbs later, that enjoying the benefits without incorporating everything that I have learned to live a better and healthier life & exercising a bit of sacrifice … would land me down the path that I desperately wanted to get off.

So now, I am going back to what I have become and where I should be … if you so choose to follow .. I’ll be glad to try and lead. Enjoy your day folks .. enjoy your life ..

Ok! Everyone knows that I’m super busy and am BIGGG on my 20 minute meals :)

This was truly worth the exception.. and plus, I was baking dessert while it was in the oven (LOL, of course..). I wish I could take the credit for this amazing concoction, but I got the idea from EveryDay Paleo.

Alright, Y’All ready?! Preheat the oven to 450d (this will take 45 minutes to cook). S&P your 1.5 lbs of (Organic) Chicken on both sides. In a large bowl, place 1 cup of Pesto and juice 1 whole Lemon. Stir it up, then throw in the Chicken. Make sure that the Chicken is well coated then place in a pan and straight into the oven they go.

Now for your side dish! I chopped up the Broccolini into bite size pieces (I used 8 large stems), but the original recipe called for it whole. I shall leave that up to you. In a large bowl, toss in ¼ cup of EVOO, 1 tbsp of S&P (I love heavy pepper so I added a few extra turns of the mill) & 1 tsp of Red Chili Pepper Flakes (of course, I went extra heavy for that Kat Kick that all my foods have). Add a quick squeeze of the lemon remnants used to flavor the Chicken, 3 chopped cloves of Garlic and throw in several Crimini Mushrooms & Kalamata Olives. Mix this all up then throw onto a lightly greased baking sheet (Grapeseed spray for me, please).

Once the oven timer is down to 15 minutes, place the Broccolini pan beside the Chicken Pan, in the oven and roast away. The chicken came out super moist and simply pulled apart while the veggies were roasted perfectly. I served this with my Tumaric Garlic Cauli Rice …. & if I must say so myself ~ PHENOMENAL!

I hope you take the time today to really enjoy yourself in the kitchen and prepare this wonderful meal. I think I danced to a whole CD while sipping on some Vino and toasting with those that I love enough to share this fabulous experience with.

Hey Y’All ….

Oh, how I’ve missed baking up new creations and sharing ‘em with you. After my LIL incident with the Cuisinart Hand Blender and my ‘lil pointer finger … I’M BACK!

Tonight, I made something very special for you: PALEO PUMPKIN MUFFINS! Ultra easy and crazy speedy. Here’s the recipe: 1st .. preheat the oven to 350d. Now .. ½ cup of Coconut Flour, ½ cup of Agave nectar, 4 heaping tbsp of (Organic) Pumpkin Puree, ¼ cup of Coconut Oil, ¼ cup of EVOO, ½ tsp Baking Soda, 1 tbsp Pure Vanilla & 6 (Farm Raised) Whole Eggs. Combine all of the ingredients and blend away.

I greased the muffin pan with my fave Grape Seed Oil Spray and served 2 tbsp for 1 muffin. I then sprinkled Hemp Seeds (Nutritional Facts: Contains all the essential Amino Acids & essential Fatty Acids to maintain healthy human life. Which no other single plant source has the essential Amino Acids in such an easily digestible form, nor has the essential Fatty Acids in as perfect ratio to meet human nutritional needs) along with Chia Seeds (Nutritional Facts: Is the only plant source that contains the highest amount of Omega-3, proven to reduce the BAD (LDL) cholesterol, a complete protein with all 9 Amino Acids and aside from several other wonderful facts .. are 100% natural, raw, non-GMO & Gluten FREE)! Bake for 18 minutes. Remove from the oven and let cool in the pan for another 5 .. THEN SERVE!!

I had mine con CAFE, of course …. AND a dabble of chocolate. I hope you enjoy this LIL TREAT <3

Hi there!

Enjoying another Football Sunday! Wahoo! So of course, what would it be without Beers, Hot Wings, Pizza, Chips and Dip right?! Exactly!

So here’s my Paleo Version: Vodka/Soda with an orange or lime twist, my Salmon Salad (Wild Alaskan Salmon, Red Cabbage, Celery, Walnuts, Parsley, Cilantro, Wasabi paste, Serranos, Avo, EVOO & S&P ) served with Organic Blue Corn chips & my BBQ Chicken Pizza! I would love to share this recipe for the perfect Paleo thin crust.

2 cups Almond Meal, 2 Eggs, 1 tbsp EVOO, ½ tsp Baking Soda, 2 tsp Garlic Powder, 1.5 tbsp Rosemary, a dash of Italian Seasoning. Preheat the oven to 350 degrees while you combine all of the ingredients. I love using my hands to better incorporate everything. Form the dough into a ball and SPLAT onto your “greased”
pizza stone (I PAM my pizza stone with Grapeseed spray). Use your hands to push and pat the dough into your desired shape. Bake for 20 minutes.

Alright, now you’re ready to pile on your ingredients. I start with Organic Tomato Sauce, then my Paleo BBQ Sauce (I make a batch and refrigerate). Then goes the Veggies, diced grilled Chicken, Herbs & Olives then one last drizzle of BBQ Sauce. Throw this back in the oven for another 15-18 minutes. Then serve! Remember, this crust is pretty substantial and can hold a good amount of weight, just make sure that your pizza at least tries to stay flat.

ENJOY!! Go Team!

GOOD MORNING!! Ok, Ok, so being bombarded with friendly requests to find out what we had for dessert, I am happy to recommend this fabulous recipe from my fave Paleo site: Coconut Cupcakes:

6 Eggs, ½ cup Coconut Flour; ½ cup Agave; ½ cup Coconut Oil;’ ½ tsp Vanilla; ½ tsp Baking Soda. Combine all ingredients in a food processor. Pour into well-oiled cupcake tin and bake at 350 degrees for 20 minutes. (TIP: Throw in some Organic Vegan Choco Chips and leave in the oven for another 2 minutes then take out to cool).

This cupcake turned out super moist with ooey-gooey chocolate happiness within. I double boiled more choco chips and coconut oil and glazed and doused the tops of the cupcakes for an extra treat !!!! Heaven !!!!

~ eat WELL folks, ENJOY ~

The Art of Eating Paleo .. Tonight, my attempt to cheat yet another fatty favorite of mine ~ Aioli! So the classic version: Garlic, Mayo & Egg :(  No more mayo for me remember. SO! Here is my version: Paleo Pretend Aioli …..

2-3 tbsp Honey, 2 Yellow Squash, ½ cup Parsley, Ginger to taste, Cracked Pepper & the secret ingredient BLUEBERRY VINEGAR to taste (you can use red wine vinegar too though). Take the squash, peel and cut into cubes. Boil until a fork can easily poke through it. Drain well, if not the consistency will be too runny. I use a hand held blender, but a food processor will be great to use as well. Throw everything in together and blend away (TIP: for the ginger, I use about 10 back and forth runs over my Microplane) … This Aioli is a great accent to either chicken or fish.

Tonight it was served with my Cauli “Rice”, Stir “Fried” Veggies & Smoked Sockeye Wild Salmon ~ Bon Appetit!

A treat for you .. Ok, so obviously, I AM A COFFEE ADDICT!! BUT … as with everything else in my life, I can never stop at indulging in just one thing at a time ;P

So, what a perfect pairing ~ SCONES! Now, as you all may know, I am trying my very best to stick to my new PALEO life. This is my best attempt at “cheating” .. I truly hope you enjoy this recipe:

2 cups almond meal; ¼ tsp Himalayan sea salt; 1 tsp baking soda; ½ cup fresh blueberries; ½ cup organic vegan chocolate chips; ¼ cup organic unsweetened coconut flakes; 1 egg; 2 tbsp Agave nectar (& an extra squeeze of the bottle for good measure)

Preheat the oven to 375 degrees; use a little Grapeseed spray oil on a cookie sheet lined with parchment paper and set aside; in 1 bowl, mix all dry ingredients; in a 2nd bowl mix egg and Agave; mix both bowls together and knead with your hands

I form little rectangles with them then slice them diagonally to create the “scone effect” ~ Bake for 17 minutes or until golden brown and cooked thru. OMG!! The chocolate chips should have fused incredibly with the blueberries to really take you away along with that morning cup of cafe!