Chicken Sausages

I recently found this brand of sausages that are all natural and gluten-free. The first flavor I tried was the chicken apple, and I was hooked! I would have them for breakfast along with poached eggs or in my egg white scramble and even put them in the frittata I made recently. After that I went back for more and found all these different flavors. These links are smaller so you can have the option of having them as a snack. The blueberry chicken ones were delicious with breakfast!

Not a coincidence that Jungle Fitness blog has them on today too. We were talking about it yesterday and these sausages are just sooo good.

Have a great weekend!!!

For those racing 70.3 this sunday, GOOD LUCK!!!!

My Eating Habits

I think as humans we tend to have the need to give everything a name. We need to classify or tag patterns, routines and schedules with names. I came to the conclusion that all I need to do is what’s best for me. I’m learning how to listen to my body by paying attention to how I feel and yes, how I look too. How do you do that? By doing research (a lot of it), asking people who have met goals that you one day want to meet and by trial and error. Forget about what diets or eating plans are called. I found this picture online at CaveGirlEats.com and loved it! This is what I strive for, not perfect all the time, but who is? Taking one day at a time to be and feel healthy. It makes a world of difference!

Have a great day!

Pumpkin Cupcakes

Yesterday I baked the first batch of the Pumpkin cupcakes that I will be giving out. These cupcakes are Paleo friendly made with Almond flour, raw honey, organic eggs and grass-fed butter, topped with sugar-free vanilla frosting. And the best part is that they came out delicious!

Again, here’s the recipe I used…

1½ cups almond flour
3/4 cup canned pumpkin (or cook and purée pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp grass-fed butter

Instructions
1.Preheat oven to 350℉.
2.Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3.Mix all ingredients and pour evenly into tins.
4.Bake for 25 minutes on the middle rack.


Decorated cupcakes….

And in their boxes ready to give…

Please come back and post a comment on how you liked them! 🙂

Breakfast Frittata

I’ve seen many recipes for frittatas but I decided to make mine with whatever ingredients I already had available. This is a great make ahead breakfast option for days you are in a hurry or when we wake up at 4am for bootcamp ;-). All you have to do is cut a slice and heat it up. It’s packed with protein and veggies so you can’t go wrong!

I chopped some onion, red, green , and yellow peppers and some mushrooms. On the side I cooked some Al Fresco Organic Italian Chicken sausages and when ready, chopped them up and added them to the mix.

I mixed all the veggies and meat with eight organic eggs and 2 cups of egg whites. The amount of eggs varies on the size of skillet you will be using. I used a 10″ cast iron skillet. Make sure you use an oven safe skillet!

Once you have your mix ready pour on skillet and heat low on stove for about five minutes. Then transfer to oven at 350 degrees for 20 minutes or until it starts to fluff.

Enjoy! Have a great weekend everyone.

Winner Treat for Halloween Giveaway

Here it is guys… The treat I’ll be making for 24 lucky friends are the Pumpkin Muffins. I’ll be busy baking this weekend and will give them out next week! 🙂

Here’s the recipe I’ll be using.

Ingredients
1½ cups almond flour
3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
3 large eggs
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
1½ tsp pumpkin pie spice
1/8 tsp sea salt
1/4 cup raw honey (optional)
2 tsp almond butter

Instructions
1.Preheat oven to 350℉.
2.Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
3.Mix all ingredients and pour evenly into tins.
4.Bake for 25 minutes on the middle rack.

I’m a winner!

I was so excited yesterday to receive my complimentary copy of
The Food Lover’s Primal Palate book Make it Paleo. Another great book with many great options. I’m specially excited for the dessert section. You all know about my sweet tooth and looking at healthy recipes for cookies, pies, ice cream, cupcakes and many more just makes my mouth water!

Stay tuned as I start trying out some of these recipes.

Spices

There are so many ways to combine spices and herbs to create you own mix of seasoning. Here’s a list of some of the spices I always have in my pantry. Later on, I will be posting recipes of sauces and seasonings I often use on fish and meats. Forget about store-bought dressings that contain high fructose syrup and many other ingredients you don’t want to use. Instead have a pantry full of spices!

Allspice
Basil
Cardamom
Cayenne Pepper
Cinnamon
Chili Powder
Coriander
Cumin
Ground Cloves
Curry
Nutmeg
Oregano
Paprika
Rosemary
Tarragon
Thyme

Sweet Potato Chips

Who says chips are bad for you?? Well depending on which kind you eat! I have read a few recipes on different types of healthier alternatives to chips and sweet potatoes is one.

Using 3 or 4 small sweet potatoes, washed and peeled.

Then slice the potatoes and thinly as possible. If you have a kitchen mandolin it’s even better because the slices will be perfectly even. Please watch your fingers! 😉

Coat potatoes with some olive oil, pepper and paprika to taste. Arrange potatoes in baking dish covered with parchment paper. Make sure potatoes are in a single layer. Bake at 400 degrees for about 30 minutes rotating baking sheet once for even baking.

Keep a close eye on them as they can burn quickly. You can see some were a little too crispy but my husband enjoyed the chips with his lunch anyways!