Celebrating with Chocolate

I’m celebrating this fourth of July with some chocolates, home made that is!!! I’m not a huge fan of chocolate but I do have a sweet tooth and I was very excited when I found this recipe. Nothing like a delicious chocolate after a nice meal and that’s exactly what I’m planing on for today.

These are the ingredients.


Take a look at the original recipe that I followed from Nom Nom Paleo.



Happy 4th of July and stay safe!!!

Sweet Potato Casserole

I officially have a crockpot but I don’t get around to using it as often as I would like. I saw this recipe on Paleo Pot and I had to give it a try. It was amazingly good..


2 pounds of lean ground beef
1/2 pound of bacon
8 eggs
3 large sweet potatoes
1 large white onion
1 large red onion
Spices: Cayenne, paprika, garlic, black pepper, oregano


1. Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly.
2. Slice your sweet potatoes into 1/8″ slices.
3. Dice your bacon finely and brown it in a pan into crisp pieces.
4. Remove your bacon from the pan and set it aside for later.
5. Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.
4. Season your beef as you wish or using mentioned spices.
5. Make sure your beef is fully browned and onions are translucent.
6. Beat your 8 eggs in a bowl. Add some cayenne and paprika to your egg mixture if you wish.
7. Grease your slow cooker with some coconut oil.
8. Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.
9. Spoon in a layer of your seasoned beef onto the sweet potatoes.
10. Sprinkle some of your crisped bacon pieces on top of the beef.
11. Repeat.
12. Keep layering evenly until you use up your supplies.
13. Once you have finished layering, pour your egg mixture over the top.
14. Cook on low for 6 hours.
Allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice.

This is the beef I used.



Post Workout Shake

Today I made a new recipe for a post workout shake that was so good I just had to share. After a killer power hill climbing spinning class with my Reaction team this morning I made sure to fuel up with this shake.

8oz almond milk
1scoop of vanilla protein powder
1tsp cocoa powder
1tsp chia seeds

Blend all together and enjoy! When preparing ahead of time, try freezing the banana already peeled and cut to make the shake thicker.


Let The Fun Begin!

Although my triathlon season started back in April when I completed Nautica South Beach Triathlon, now it’s when it gets good! This Sunday I will be doing a sprint tri from the Trilogy series. From then on I will be participating in a triathlon every other month up until November.

The plan: Continue with swimming 2-3 times a week. Boot camp 2-3 times a week (this is where I do most of my running and cross training). Ride 2-3 times a week.

I’m excited about this Sunday’s race because it’s nice and short. I have also done it in the past so I can compare and see if my times have improved. My toughest part is the bike. I don’t put in as much time as I should so I’m realistic about what I can do. Even though I’m not a fast swimmer, I’m comfortable in the water and don’t freak out like I used. It’s really hot here in Miami and weather plays a big role when racing. Hydration and optimal eating habits are a must days before a race. Let’s see how it goes…

Ohh, almost forgot! One of the reasons I’m looking forward to this race so much is because I get to do it with my training partner who has joined my triathlon adventures. So excited! 🙂


Portobello Fries

Included in my box of organics last week was a package of portobello mushrooms. I looked online to get some ideas for a different way of cooking them and found this recipe by A Cozy Kitchen. Of course I made some changes to it to fit my eating style and here’s what I came up with….


1/2 cup almond meal
1/8 teaspoon garlic powder
1/8 teaspoon oregano
Salt and pepper
2 large beaten eggs
2-3 large portobello mushrooms


One a plate mix all dry ingredients together. Preheat oven to 400 and line a banking sheet with parchment paper. In a small bowl beat the two eggs.


Clean mushrooms and remove stems. Cut each one into 1/8 inch slices.


One by one, dip the portobello in the eggs and the almond meal mixture. Make sure to coat the mushrooms thoroughly. Place them on baking sheet and bake for 10-15 minutes. Flip the mushrooms halfway and checking them after 10 mins.


Another First Miss Steele??

Ha! Yes, of course I’m reading 50 Shades of Grey! But this post is not about the book. It’s about trying something new for the first time.

This past Friday we went to a pop- up restaurant ( Eating House Miami) and they had bone marrow on the menu. At first we ordered other things not thinking to give it a try. I always read about people that follow a Paleo plan and eat bone marrow, so I was curious.

We gave it a try and was pleasantly surprised! The presentation helped, I think… So next time you see it on the menu, give a shot. You never know until you try…. 🙂


Jalapeño Peppers

Last week I received these peppers in my box of organics. Not knowing what to do with them I just opted for an easy snack idea.

3 Jalapeño peppers
Cream cheese
Turkey bacon

Cut top of pepper and cut lengthwise. Clean out inside removing all seeds. Make sure you wash your hands immediately after.

Fill each half with a teaspoon of cream cheese.

Wrap with turkey bacon and secure with a toothpick.


I’m not a fan of spicy foods and this was great. The cream cheese helps to tone it down some… Enjoy!

Roasted Zucchini

Here’s another easy recipe for a side dish that will go well with any protein you make.

– I cut each Italian zucchini in half and cut it lengthwise twice.
– Place it on baking sheet skin down.
– Mince some garlic and place in small bowl. As garlic sits it becomes more flavorful.
– Mix some olive oil, pepper and complete seasoning with the garlic and brush on the zucchinis.
– Bake on 350 degrees for about 20-25 minutes until the zucchinis are a bit brown on top.


Very easy and so tasty!!! Enjoy!

Almond milk update


On the last post about milk I mentioned how I tried almond milk and did not like it. Well, until my friend Mary told me about this particular brand. This one is still low in calories and unsweetened but with a vanilla taste. Wow, this milk is delicious. Whenever I have coffee I just put in a little bit of my almond milk and nothing else. If you haven’t tried it, give it a shot!

June Challenge

For the month of June I have a challenge to eat more fruits. Today I went to the groceries store and picked up some fruits to start.

I was invited to a group on Facebook by friend where they give monthly nutritional and physical challenges. All I have to do as a part of the group is post my progress. I think this is a great way to stay motivated and share the same goals with other people. This month’s challenge consists of more fruit intake and 3,000 ab exercises. Check it out, the group is called “The confused fitness group”.



How will you challenge yourself this month?