I’m so excited about my small collection of LaraBars that I had to share! These are all natural, no sugar added bars. All of them are gluten-free and some are peanut free. This is a great snack bar to have when doing any endurance sport for a longer periods of time. For me, these bars are a little higher in calories and carbs than I would like my snack to be. That’s why I only like to have them when working out. For an emergency snack when there’s nothing else handy, I might just have half. They are great fuel when cycling or running because they gown down easy and they are so yummy!
Wanna make me happy??? Get me a new flavor of these bars! 😉 Just had the lemon bar yesterday and it was very good! Give these bars a try but be smart about when to eat them!
Another great recipe by Paleo Comfort Foods is this turkey loaf.
2 Medium sweet onions, chopped
1 red bell pepper, chopped
1 tsp kosher salt
1 tsp black pepper
1 tsp thyme
1 tsp garlic powder
2 tbsp coconut oil
1 tbsp tomato paste
1/2 cup chicken stock
1 tbsp Worcestershire sauce
2 large eggs
4 lbs of lean turkey
1 cup of red sauce or spaghetti sauce
1. Preheat oven to 325 degrees.
2. Saute onion, red pepper and all spices with coconut oil over medium heat until onions become translucent. About 10 minutes. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce.
3. In large bowl, crack eggs over your turkey and fold in the onion mix once it has cooled.
4. Place meat mixture on sheet pan or casserole dish, no greasing required.
5. Pour red sauce over the top and bake for about 90 minutes.
This dish can last for a couple of days leaving great leftovers!
Although I don’t cook carrots often this recipe called my attention and I had to try it. I made this recipe from my Paleo Comfort Foods book. A great option for a side dish.
2 tbsp coconut oil
1 pound carrots, peeled and thinly sliced
1 clove garlic, minced
1/4 tsp salt
1/2 tsp sweet paprika
1 pinch nutmeg
1/2 tsp fresh thyme. minced
1/3 cup coconut milk
2 large eggs
2 tsp Italian parsley to garnish
1. Heat oil in a heavy saucepan.
2. When oil is hot, add carrots and garlic and toss to coat. Cook covered, over medium-low heat until tender. Stirring occasionally for about 30-40 minutes. Cool for 5 minutes.
3. Preheat oven to 325 degrees. Lightly grease 6 ramekins or other oven-friendly cups.
4. Scrape carrots into bowl of food processor. Add salt, paprika, nutmeg, thyme and coconut milk and purée until smooth.
5. Add in eggs and purée for 1 minute until mixture is well combined.
6. Spoon purée into ramekins until they are almost full.
7. Place timbales into a roasting pan. Pour boiling water into roasting pan until it comes half way up the sides of the ramekins.
8. Place in oven and bake for 40-45 minutes.
9. Unmold gently and serve warm and garnish with parsley.
On November 13th I will take part in Miami Man Triathlon International distance. This consist of .6 swim, 22 mile bike ride, and 6.6 mile run. This will also be my last triathlon of this season and the longest one I will have done yet. I’m very excited for this race. This race will represent a lot of hard work and mental strength. I’m also very excited that my husband will be doing his first Ironman at the very same event. I just can’t imagine doing twice the distances already mentioned. Maybe one day I’ll get there. For now I enjoy training for triathlons more than I like racing. Training keeps me active, I meet new people and it helps to keep exercise fun and different.
The event will take place at Larry & Penny Thompson Park & Miami Metrozoo .
Here’s a map of the swim
Map of the bike
A map of the run
Come cheer at the race. You’ll meet some very inspiring people! Oh and did I mention that my husband is doing the Half Ironman distance!!!! SOOOOOO excited for him. I will be cheering for him as soon as I’m done with my race. Come out and see us!!!!
I’ve mentioned before how I love roasting vegetables. I think it’s the easiest side dish you can have and it will go well with just about any protein you decide to cook. All you need is some olive oil and spices. For this amount of veggies, I used two tablespoons of olive oil, some Rosemary and Thyme. Mix well and place in baking sheet. Bake at 350 for about 20-25 minutes.