I came up with this idea while trying to figure out how I can incorporate more colors and vegetables into ONE dish. Usually I make a protein and serve with one or two vegetables. I sort of stole this idea from some menus offering vegetable tacos or vegetarian burritos. The name is courtesy of my 6 year old daughter.
I got that quote from Food Renegade, and I’m pretty excited about that post from her, which I’ll link you to below. It is probably one of the best described and well written explanations of why gluten intolerance and Celiac Disease seem to be on the rise. There seems to be two sides of the fence with this issue, and like a couple opposing political parties the anti-gluten party is trying to overcome the opposition from the GoGluten party, and vice versa. So are you team gluten? Or team no-gluten?
I tossed the surgeon’s number in 2012… AND OH WELL!! I’m sure he’s not desperate for my business, considering 1/2 a million people have their gallbladder removed every year. I’ll be honest, I get a little skeptical when a short visit to the ER (for pain) ends with someone referring me to a surgeon… after just a few simple tests. I get that we were able to rule everything out but within 2 hours they determined I needed to have my gallbladder removed? An organ that God placed there for a reason.
Thanks to The Primal Home, I got a new (and super easy/yummy) zucchini bread recipe. I had several zucchinis to use up and basically put them in all of my recipes today. This bread came out tasting more like cake. I added chopped walnuts to the top for a little crunch. Diced banana + honey on top pretty much feels like I’m eating birthday cake. So do yourself the service of preparing:
I dared to get creative. I bet these have been thought of before, but in my daydreaming for our new business I began thinking about naming my culinary creations. Since we’ll sell these at the fitness studio (mostly. my family might get to eat them too) I incorporated the theme.
Definition Beefcake (noun) [ˈbiːfˌkeɪk] Attractive men with muscular physiques.
- 1/4 Cup Coconut Oil, melted
- 2 Tbsp 100% Pure Maple Syrup (or agave/ or honey work)
- 1 Pint Fresh Blueberries
- 1 Cup Almond Flour
- 1/2 Cup Coconut Milk
- 1/4 Cup Coconut Flour
- 1/4 Cup Raw Organic Honey
- 2 Eggs
- 1 Tbsp Cinnamon
- 1 Tsp Vanilla
- 1/2 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- Pinch of sea salt
- Preheat your oven to 375 Degrees Fahrenheit
- Pour your melted coconut oil and maple syrup in your cake pan
- Now put the entire pint of blueberries in the pan as well, they should cover pretty much the entire bottom of the pan
- Put in preheating oven for about 5 minutes while you prepare the rest
- combine all remaining ingredients in your mixing bowl and mix well using your hand mixer or by hand (I use our blender)
- Take your cake pan out of the oven and then add in your cake batter and use a spoon to ensure an even distribution throughout the cake pan
- Once your oven is preheated, place your pan in and bake for about 20 minutes or until your cake passes the toothpick test
- Remove from the oven and let cool
- Once cool, place a plate on top of the pan and then flip it over putting the blueberries on top
Runners (or uber athletes) who follow Paleo may miss those fast-popping energy gels for the 10th mile. I found an awesome way to make your own:
Blend the following in a blender or food processor:
- 8 medjool dates or 10 to 12 pitted dates (soaking them overnight makes these easier to blend)
- 4 tablespoons agave or maple syrup or honey
- 4 tablespoons chia seeds (high in protein, fiber, omega-3s, calcium)
- 4 tablespoons coconut oil
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
- 2 teaspoon dulce (seaweed) flakes, snipped in tiny pieces
- couple of pinches of sea salt
It’s all about the dates!