Food choices don’t always have to be complicated. Nor does preparation need to be time-consuming. These pictures are a perfect example of a quick meal or snack. Be creative and pair foods for simple but nutritious meal. Beats eating something that comes in a box!
Avocado and Ham
Apples and Roast Beef
Have a great weekend!!!
I’m so excited to have received my new cook book, Paleo Comfort Foods by Julie & Charles Mayfield. As always I dissect my cook books and place sticky notes on what first catches my attention and later I go back and start trying some of the recipes. Can’t wait to start cooking some of these!!!
Below is a chart of the Trilogy triathlon series I have completed. I am so proud of my improvements, specially with the swimming as it was the part I was always scared about. I have a lot of work to do still but slowly and surely I have improved. I really enjoyed this series and had fun out there! Come cheer for me at one of my events. If you have never been to one, you’ll get to see a whole new world of athletes out there. All ages, shapes and sizes which is one of the biggest motivation for me. Just knowing anyone can do this!
Triathlon Trilogy (.25s-10b-3.1r) 09-18-2011
swim=0:09:27 T1=1:11 bike=0:35:58 T2=1:01 run=0:26:57 total time 01:14:33.84
Triathlon Trilogy #2 (.25s-10b-3.1r) 07-17-2011
swim=0:10:03 T1=1:42 bike=0:36:35 T2=1:16 run=0:28:19 total time 01:17:55.30
Triathlon Trilogy #1 (.25s-10b-3.1r) 06-19-2011
swim=0:12:02 T1=1:37 bike=0:36:29 T2=1:09 run=0:28:24 total time 01:19:40.13
Triathlon Trilogy #2 (.25s-10b-3.1r) 07-18-2010
swim=0:12:25 T1=4:21 bike=0:41:14 T2=1:32 run=0:26:52 total time 01:26:23.65
1 small butternut squash
1 medium sweet onion
6-10 links of sausage (I used chicken sausage)
1/4 cup of coconut milk
1/2 tbsp of cinnamon
Cajun seasoning to taste
Preheat oven to 400 degrees. Cut sausages into cubes or slices. Slice or dice onion. Split squash in half lengthwise and remove seed, and place upside down on roasting pan. Cook until soft for about 30-45 minutes. Brown sausage and onions in skillet. Scoop squash out of shell and into the pot with the sausage. Stir adding seasoning and coconut milk. Serve hot.
I love peppers! They are such a versatile vegetable, you can have the raw or cooked in many different ways. This time I made them into a complete meal. I found this recipe in the Paleo Everyday book, which I always have handy. Even though I did not have all the ingredients the recipe called for I was still able to make it with what I had and it came out great!
5-6 bell peppers
1 can diced tomatoes
1-2 lbs of grass-fed ground beef – I used ground lean pork instead.
1 diced yellow onion
5-6 diced carrots – not included in my dish
6-8 diced celery stalks – not included in my dish
Dried oregano, big bunch of chopped fresh basil or dried basil, garlic powder, sea salt, and black pepper to taste
One or two big squirts of hot sauce if you want them spicy.
Fill a big pot with water and bring to a boil. Remove just the tops of the bell peppers, and rinse well to remove all the seeds. Place the bell peppers gently in the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but not falling apart.
In a skillet pour olive oil and over medium heat toss in the onion, celery, and carrots. Drop in the ground beef and add the dried seasonings to the meat before its entirely cooked. Mix well and let the meat and veggies cook over medium low heat stirring occasionally. Then add the can of tomatoes to the meat mixture and bring to a simmer.
Pull the bell peppers out of the water with tongs and arrange in a large baking dish. Fill each bell pepper with the meat mixture. Don’t be shy and put a lot of stuffing. Bake in your pre-heated oven for 20 minutes at 350 degrees.
Ready to eat!!
Finding Almond meal at different local groceries stores has been impossible without making a trip to the fancier/healthier markets. So what did I decide to do when I’m ready to make something but the only ingredient I’m missing is just some almond meal??? Well…grind my own. I had this bag of almonds in my pantry so I decided to give them use. Now I can use this as a substitute for bread crumbs or flour in many recipes. =)
Do some research and look up recipes using this stuff. You’ll be amazed of all the things you can make with some almond meal. Cookies, muffins and even breaded shrimps which is next on my list of recipes to try!
I’m not eating much processed carbs lately. But I do love baking, so once in a while I make breads or muffins to satisfy a little craving and besides, the hubby loves them too!
I found this mix at the organic section of Publix. It is a Gluten free mix.
2 cups Pamela’s Baking & Pancake Mix
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
2 cups grated carrots, peeled
1/4 cup apple sauce
1/2 cup brown sugar, packed
1/4 cup Splenda
1 tsp vanilla extract
Whisk together Pamela’s Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, apple sauce, and splenda for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini and carrots.
NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Turn into greased loaf pan and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.
I would have taken a better picture of the bread but it was gone before I knew it! Some friends smelled it from far and drove to the house for some. 🙂
I found this recipe online when looking for a different way to make broccoli. For me, variety is the key to staying on track with clean eating. Here’s this yummy recipe…
Place the broccoli on baking sheet in a single layer. Rub some olive oil and minced garlic. Sprinkle with some almond meal for a crunchy effect and finish off with some shredded cheese. Broil for 10-20 minutes.
There’s nothing better than getting home after a long exhausting workout and having a home cooked meal. Pictured is the eggplant basil sauté (recipe in earlier blog), sweet potato fries and chicken made with capers and shallots.
I’m so exciting about fall approaching. I love anything pumpkin and squash. I’ve been meaning to try this recipe and I was so excited when I found a spaghetti squash at the local supermarket. So here it is, my step-by-step of this easy recipe.
First, cut the squash into two halves. Be advised there is some serious man power needed for this! Scoop out all the seeds and clean as pictured below.
Next, place the squash on baking sheet facing down and bake in preheated oven 375 degrees for 45 minutes to an hour. Make sure that squash is fully cooked by easily inserting knife through the skin.
Once the squash has been baked. Place aside and let it cool enough to be handled. At this point I sprinkled some pepper and a pinch of salt but this is optional. When ready, use a fork to separate the inside starting with the edges and work your way to the middle. Taking all the flesh out. Place aside.
While the squash was in the oven I cooked the meat, I used these chicken meatballs with my favorite red sauce.
Here’s the final product!