Yay!
New GymLife Post =)
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New recipes soon to come....
--Almond Dark Chocolate Tort
--Szechwan Chicken Broccoli Slaw
--And a few more!
Sunday, February 3, 2013
Saturday, August 11, 2012
Zone Vs. Paleo
My experience with the zone and/or just doing paleo.....it is on the food and supplements page
Monday, July 16, 2012
Turkey Sausage Patties
I love breakfast sausage, all the salty goodness and great flavors; but I hate the fact that most of the stuff in stores in heavily processed. There is a shit ton of weird stuff listed in the ingredients that I don't even know what they are. Scary. So I thought...well I could just make my own and then it will taste better, fresher (if that is a word), and healthier! Score!
This makes about 6-8 little patties....
You will need:
1 lb of 99% lean ground turkey ( you could use the 93/7 and it would be good too)
1 egg
1 tsp fennel
1 tsp oregano
1/2 tsp basil
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper
Making these delicious patties of awesomeness:
1.) Take a medium-large bowl and add all ingredients in bowl
2.) Mix the ingredients thoroughly...I used to my hands, it works the best :)
3.) Create a 1-1/2 inch ball
4.) Flatten to about 1/2 inch thick
You will want it a little flatter than you would normally think, the meat expands a wee bit when cooking
5.) Repeat with the remainder of the meat mixture
6.) Heat skillet, or griddle to medium-high heat
7.) Add oil of choice...I used olive oil for these...let oil heat
8.) Add all patties to heated oil and brown both sides of the patties ( about 2 minutes per side)
9.) Once you have browned both sides, turn heat down to medium heat.
10.) Let patties cook for about 4-5 more minutes or until center is not pink anymore.
11.) Remove from heat and let rest on paper towel until cool enough to cram in your mouth
You could also make this into ground sausage if you were wanting to do something else with it.
Enjoy!
With some over-medium eggs and sauteed kale for breakfast!
This makes about 6-8 little patties....
You will need:
1 lb of 99% lean ground turkey ( you could use the 93/7 and it would be good too)
1 egg
1 tsp fennel
1 tsp oregano
1/2 tsp basil
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp cayenne pepper
Making these delicious patties of awesomeness:
1.) Take a medium-large bowl and add all ingredients in bowl
2.) Mix the ingredients thoroughly...I used to my hands, it works the best :)
3.) Create a 1-1/2 inch ball
4.) Flatten to about 1/2 inch thick
You will want it a little flatter than you would normally think, the meat expands a wee bit when cooking
5.) Repeat with the remainder of the meat mixture
6.) Heat skillet, or griddle to medium-high heat
7.) Add oil of choice...I used olive oil for these...let oil heat
8.) Add all patties to heated oil and brown both sides of the patties ( about 2 minutes per side)
9.) Once you have browned both sides, turn heat down to medium heat.
10.) Let patties cook for about 4-5 more minutes or until center is not pink anymore.
11.) Remove from heat and let rest on paper towel until cool enough to cram in your mouth
You could also make this into ground sausage if you were wanting to do something else with it.
Enjoy!
Thursday, June 28, 2012
Bicarbonate Loading
Interesting findings that sprung my curiosity to the enhancing effects of bicarbonate loading.. Post in Food and Supplements!
French Toast Pancakes.....Yes you read that right
"Paleo" French Toast Pancakes
A lethal combination of delicious goodness. I don't know how much I would call these pancakes paleo, I mean technically they fall with in the guidelines of paleo but these break some barriers. The taste is absolutely incredible. I had originally found a recipe called "Saturday Morning Pancakes" on Farmer K's Kitchen and I didn't have some of the stuff so I improvised and they turned out far better then I could have imagined.
Makes 8 pancakes....I tried not to eat them all in one sitting....I just ate them later in the day. They are actually good out of the fridge too!
You will need:
-1 &1/2 C + 1&1/2 Tbs Almond flour
-1/4 C + 1 Tbs Flax meal (ground flax seed)
-2 tsp. Pure vanilla
-1/4 C.Honey ( I used raw honey...yum =) )
-1/2 tsp Salt
-1/2 tsp Baking soda
-Heaping 1/2 tsp Cinnamon
-2 Eggs
-1 C. Hot water
Sorry for the weird increments for the almond flour and flax meal; in order to get the right consistency I had to goof around with how much stuff I put together
Alrighty now time to prepare (this recipe is super easy!)
1.) Put all of the ingredients together in a bowl [besides water and honey.]
2.) Take honey and put in a bowl, and add the hot water to the honey to make a honey solution
3.) Add honey solution the bowl with all of the other ingredients.
4.) Stir together well. If it is too thick add a tad bit more water, I would say Tbs by Tbs until desired consistency. If the mixture is too thin for your liking add almond flour or flax meal Tbs by Tbs until you have the viscosity that you prefer.
5.) Heat griddle. Spray with coconut oil spray (butter, ghee, coconut oil would work as well)
6.) Take your 1/4 C. measuring cup and use as a scoop for pancake batter.
(You might have to spread batter out a little once on the griddle to make sure it isn't too thick)
7.) They bubble just like normal pancakes, don't flip right when bubbles start but wait just 1 min or so and then do your flipping!
8.) Serve with real maple syrup or honey almond butter on top
Enjoy!
No Zone blocks calculated with these...pretty much a treat that is mostly fat and moderate on carbohydrate (the honey adds quite a bit...prolly why they are scrumptious)
Saturday, June 23, 2012
Buffalo Stew
At this point...it looks like I eat all my meals in bowls haha. That is not the case but for the meals I have prepared lately bowls have been the easiest to eat out of!
Bangin' Buffalo Stew
I know, I know it is summer and stew isn't the first main dish that pops into one's head, but I had buffalo in my freezer and also a long day of work ahead of me. So I wanted to come home to dinner all ready for me later! This turned out really well, I surprised myself...but hey its been one wonderful week for me so what can I say.
Takes 15 minutes prep.....8 hours cook time......6 big bowl servings (technical measurements huh?)
You will need:
1 Tbs. Olive oil
1 lb buffalo stew meat cut
3 Stalks celery; chopped
3/4 C. Baby carrots; halved length wise
1 Medium yellow onion; sliced
1-8oz. Container of crimini (baby portabella) mushrooms; sliced
1 quart vegetable stock (low sodium, preferably organic)
SPICES!
1/2 tsp chili powder (ancho chili used)
1/2 tsp course black pepper
1/8 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder (granulated)
Cooking time:
1.) Put crock pot on high heat while it is empty
2.) Put olive oil in and let heat
3.) Add meat to pot and let slightly brown
4.) While meat is browning add half of the pepper and all of the garlic powder
5.) Add vegetable stock
6.) Add all of the other ingredients except mushrooms
7.) Let cook on high for 1 hour
8.) Turn heat to low
9.) Add mushrooms
10.) Let cook for 8 hours
The meat will fall apart in your mouth, the carrots will be soft but not mushy, the mushrooms add so much flavor to the stew. This reheats very well and lasts for a couple of days in the refrigerator.
Takes 15 minutes prep.....8 hours cook time......6 big bowl servings (technical measurements huh?)
You will need:
1 Tbs. Olive oil
1 lb buffalo stew meat cut
3 Stalks celery; chopped
3/4 C. Baby carrots; halved length wise
1 Medium yellow onion; sliced
1-8oz. Container of crimini (baby portabella) mushrooms; sliced
1 quart vegetable stock (low sodium, preferably organic)
SPICES!
1/2 tsp chili powder (ancho chili used)
1/2 tsp course black pepper
1/8 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder (granulated)
Cooking time:
1.) Put crock pot on high heat while it is empty
2.) Put olive oil in and let heat
3.) Add meat to pot and let slightly brown
4.) While meat is browning add half of the pepper and all of the garlic powder
5.) Add vegetable stock
6.) Add all of the other ingredients except mushrooms
7.) Let cook on high for 1 hour
8.) Turn heat to low
9.) Add mushrooms
10.) Let cook for 8 hours
The meat will fall apart in your mouth, the carrots will be soft but not mushy, the mushrooms add so much flavor to the stew. This reheats very well and lasts for a couple of days in the refrigerator.
P.S. I had a tough time estimating the block content on the soup...you never know exactly what you are going to get with each ladle full.
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