Category Archives: Paleo

Easy energy balls

The monthly happy hour at my gym again means another healthy snack recipe!

Ready for some super simple energy balls?

Energy Balls
1/3 cup honey
1/2 cup peanut butter (or other nut butter of your choice)
1 cup oats (I used quick oats because they’re what I had on hand, but old-fashioned work too)
1/2 cup ground flaxseed meal
3/4 cup add-ins: I used 1/4 each of sunflower seeds, dried cranberries, and mini chocolate chips (but shredded coconut, carob chips, other seeds or nuts, etc will all work!)

Directions:
Put honey and peanut butter in a large microwave safe bowl, and microwave for 10-15 seconds, stir to combine. Then dump in everything else and mix! Form into small balls, layer into an airtight container with wax paper separating layers, and refrigerate 4 hours. Makes 20-30 depending on size.

Enjoy!

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{paleo} samoas

Long time no post again! Life has been so crazy! But this recipe warranted a comeback from the blog abyss —- paleo samoas! I had another little Stella & Dot table at my gym’s monthly happy hour and as I always feel pressure (from myself) to outdo my previous treat each time, I had to come up with something epic. Thus was born the motivation for a paleo Samoa. I didn’t have time to try these out beforehand to make sure they were good so thankfully the recipe was a winner and they were a hit!

Here’s the recipe:

INGREDIENTS

Bottom cookie
-2 cups shredded coconut
-1 3/4 cups chopped walnuts
-2 pinches of salt
-5 tbsp coconut oil, melted

Top cookie
-16 dates
-2 tbsp water
-4 tbsp coconut oil, melted
-1 cup shredded coconut
-1 tbsp maple syrup
-1 generous pinch of salt
-1 heaping tbsp cocoa powder

Optional
-dairy free chocolate chips for dipping bottom and drizzling on top

DIRECTIONS

Bottom Cookie
1. Blend coconut, walnuts, and salt in food processor into a fine meal.
2. Then blend in melted coconut oil. Roll dough out between 2 layers of wax paper until about 1/4” thick. Put in freezer to firm up (or if it’s 15 degrees outside like it was the night I made these, just stick them outside!), about 20 minutes.
3. Once firm, remove from freezer and use a round cookie cutter to cut your cookies. And use a knife to cut out the center circle. Makes about 24.
4. Dip bottom in melted chocolate.

Top Cookie
1. Blend medjool dates with water in a food processor then add in coconut oil.
2. Add in sea salt, syrup, and carob powder.
3. Then blend in 1/2 cup dried coconut. Pat down a layer of this mixture on top of base cookie.
4. Melt chocolate and drizzle on cookies.
Store cookies in airtight container
Makes 24

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{Mostly Paleo} Pumpkin Turkey Meatballs and Garlic Olive Oil Spaghetti Squash

Another great pumpkin recipe!! I am making this post while waiting to be seen at the dentist so forgive the fact that I’m just going to link to the original recipe. The changes we made were using ground turkey instead of chicken because it was what was available at Trader Joe’s, and we used ground oats instead of panko as we were out of panko . To paleo-fy, use coconut flour.
Here is the recipe.

It was so delicious!

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Pumpkin Pasta and a Sweet potato hash!

I have been loving the crisp fall weather of this week! Definitely puts me in the mood for fall flavors!

Last night I came home from a great workout (ran to the gym, did Body Pump, then Zumba, and walked back home) and had a really yummy sweet potato hash. Sunday and Monday night we had a super super tasty pumpkin pasta. Loooove fall 🙂

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Pumpkin Pasta

Ingredients

1 package pasta (we used pappardelle — even though it was like $8.50 at the grocery store, it was definitely worth it, it has such a great texture, shape, size, etc)
Olive oil
2 small shallots, finely diced
3 cloves garlic, minced
1 cup vegetable broth
3/4 cup light cream
1 1/2 cup pumpkin purée
1/4 tsp plus a pinch of cinnamon
1/8 tsp nutmeg
1 1/4 cup pecorino romano cheese (we had an Italian blend from Trader Joe’s on hand so use what you’ve got if you want)

Directions

1. Heat oil over medium heat in a sauce pot. Sauté the shallot until tender and beginning to caramelize. Add garlic and good for an additional 1-2 minutes.
2. Add the remaining ingredients (except the pasta) and stir to combine. The sauce should simmer for about 10 minutes to allow it to thicken.
3. Prepare pasta per instructions. The pappardelle doesn’t take more than a few minutes so be almost ready to eat by the time you put it in.
4. We also tried our hands at frying sage leaves to put on top for a little flair and flavor — to do this, in a small skillet heat a small amount of oil (canola works great) and heat until rippling but not smoking, and add the sage leaves, frying until crisp.
Feeds 4-5

 

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Sweet Potato Hash

This is a great dish for breakfast or dinner or both! A good paleo dish too. It could be vegetarian without the pancetta. I’ll looking forward to eating leftovers tonight!

Ingredients

3-4 tablespoons olive oil or butter for sauteeing
2 packages of diced pancetta (or bacon!)
2 small vidalia onion, diced small
2 small Macintosh apples, peeled and diced into small cubes
1/2 teaspoon ground cinnamon
2-3 large sweet potatoes, peeled and diced into larger cubes
kosher salt, to taste
pepper, to taste
4-6 large eggs (one per person)

Directions

1. Heat a large skillet over medium heat. Put a small amount of olive oil in the skillet and add the pancetta. Cook for about 3-4 minutes or until crisp. Once done, put onto a plate lined with a paper towel.

2. Next, put the onion in the skillet, adding a little salt and pepper. Sauté the onion for several minutes until translucent. Stir often to keep it cooking evenly.

3. Add the apple and cinnamon to the onion and stir to combine. Cook this for a few minutes – apple should begin to brown. Remove from heat and transfer to a plate.

4. Now add the sweet potatoes to the pan with a little more oil. Let then cook in a flat layer and begin to develop a crust. After a few minutes stir them to rearrange but maintaining a single flat layer. Add a little water occasionally to keep them from sticking to the bottom of the pan. Stir occasionally. Cool until tender to a fork, about 10-12 minutes.

5. Once the sweet potatoes are cooked, add the apple and onion mixture and the pancetta back into the pan with the sweet potatoes and stir to combine.

6. While the hash is rewarming, prepare a small skillet on medium to medium-high heat with a little oil. Fry one egg at a time (should take less than a minute per egg)

7. Serve hash with egg on top

Serves 4-6

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(We went the lazy man’s route for ingredients last night)

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Watermelon Wednesday

I loved that watermelon salad from Monday night. So after a “death by burpee power clean” workout in Crossfit tonight, it seemed like the perfect dinner, especially with some chicken this time. I made a pit stop at the pool on my way home to cool off (it is still 100 degrees here in DC) and swam some laps. Now I can barely keep my eyes open. Hopefully I sleep well tonight!

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Lunch has been chipotle Mexican turkey lettuce wraps and tasty cherries on the side

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Saw this funny sign outside a restaurant on my way home

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Oh! And pictures just got emailed to me by the photographer from my friend’s wedding that I made the cupcakes for last month.

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Oooh!!! And I just placed an order today for my new Stella and Dot samples for the fall line (which is INCREDIBLE!!!) — the whole new line is open to orders by all starting Friday! Eee!! Here are some sneak peeks! Here is a video

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Sweet tooth and sweet potatoes

I have been continuing to tread slowly but surely back into strength training, particularly upper body. Since my shoulder/bicep issue back in February my overall strength training took a nosedive. I am trying to make a point to get to Crossfit 2 times a week (I still look at the workout first and decide if I feel like it’s worth going or if I’ll have to modify a WOD beyond enjoyment). I went twice last week, both times happened to include a ton of pull-ups, and I have now been perpetually sore for a week, but it has been a very satisfying feeling. I know I am on the road to getting back to where I want I be. Even if it takes awhile. It’s also been harder to cut back my usual calorie intake when I was actively building muscle. But again, I am on the road to getting back on track.

Trying to find mostly paleo meals has still been a top priority. I am trying to maintain a 70-30 lifestyle. Had a new delicious dinner the other night after a particularly rough and exhausting Crossfit night. I was struggling to put one foot in front of the other on the walk home from the gym. I was a total noodle. But dinner was awesome. Some chicken, broccoli, and then sweet potatoes cut into spears and baked, then some blue cheese and part skim shredded cheddar sprinkled on top to melt at the last minute. Soooo much great flavor for not many added calories.

I’ve also experimented with making my own coconut mocha frappucinos the last few days. I have been in mourning since I found out that Starbucks wasn’t bringing back the coconut mochas this summer. They have been my go to summer treat the last 2 years, and now I feel lost! Sigh. At the grocery store last week I found this mocha espresso concentrate. So a 1/4 cup of that, 1/2 cup of coconut milk, and 6 cubes of frozen coconut milk (plan ahead so you can make these — each one is about 1-1/2 tbsp). Blend it all together and enjoy! I even added a little coconut extract. I’ll keep trying different variations, but this one was great on the first go-round!

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Getting my blisters back 🙂

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cauliflowredo (cauliflower alfredo) with spaghetti squash “pasta”

So, first things first – this recipe could be paleo/dairy-free if made with these ingredients:

-4-6 cups cauliflower (medium head)
-1 cup coconut milk
-salt and pepper to taste
-tbsp olive oil
-1/4 tsp nutmeg

Here is how we made ours (non-paleo)

Ingredients
-6 cups cauliflower (what ours yielded)
-1 cup coconut milk (with a little extra if required)
-4 oz goat cheese (had some in the fridge that needed to be used)
-1 tbsp butter
-salt and pepper to taste
-1/4 tsp nutmeg

Directions

1. Bring milk to boiling on the stove and add cauliflower. Reduce heat and allow to simmer until fork tender, about 8 minutes.
2. Remove from heat and either use an immersion blender to blend in the saucepan or transfer to a blender. Add the remaining ingredients and blend until smooth.

Now you can either put this on pasta, or go the paleo way as we like to and use spaghetti squash. Start the squash earlier — cut a large spaghetti squash in half, place cut side up on a baking sheet and cook for about 45 minutes at 400. You want it to be soft so it’s more pasta-like. Then you remove the seeds and fork it out into a bowl.

We are planning to cook up a little pancetta next time to add on top. Yum !

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