Pork Fried "Rice"

Courtesy of Health-Bent this recipe actually surprised me... never was a huge fan of ginger but this dish possibly has changed my mind. Dare I say that I actually liked this fried "rice" better than the original one posted much earlier. Super easy to make and a real treat... I really do recommend giving this one a try.

 
Ingredients:

1 LB Ground Pork (we bought ours from Wallace- and it's excellent)

4 Oz Sliced bella Mushrooms (I used more than was recommended)

1 Shallot

2 In Long Piece of Fresh Ginger

4 Green Onions, sliced

4 Tbs Coconut Aminos

2 Tbs Chili Garlic Sauce (I found one at Whole Foods- paleo friendly)

1 Head Cauliflower

2 Organic Cage Free Eggs, beaten

Instructions:

Cook up your ground pork in a large sauce pan, breaking it into little pieces as you go (I say large since you will only need one pan for everything).

While your pork is cooking toss your cauliflower in the food processor and pulse until it is a rice like consistency.

Remove your cauliflower and place to the side in a large mixing bowl. Now take your shallot and fresh ginger and place that in the food processor, pulsing until it is pulverized.

Once your pork is nearly done cooking remove from the pan and toss in your mushrooms, 2 of the 4 sliced green onions, 2 Tbs of your aminos, your ginger shallot mixture, & 1 Tbs of your chili garlic sauce now stir. When the mushrooms have begun to soften and everything is nice and combined remove mixture from the stove and place to the side in a bowl.

Using the same pan toss in your cauliflower and saute until it begins to brown and no longer tastes like cauliflower. Add your remaining 1 Tbs of Garlic sauce, along with your remaining 2 Tbs of aminos. I like to turn the heat up for this as well, usually almost on high... I tend to cook the cauliflower for around 10 minutes.

As soon as your cauliflower is ready throw your beaten eggs into the middle of the cauliflower and toss it around until they become scrambled inside the cauliflower.

Finally, add your pork mixture along with your veggie mixture to you cauliflower and saute for an additonal minute or so until combined.

Top with your remaining sliced green onion and enjoy!

http://www.health-bent.com/pork/paleo-pork-fried-rice 

Egg Salad Sandwich- with actual Bread!!!

Thanks to my good friend Jackie I actually was able to enjoy a "real" sandwich the other night for dinner. She recently made a paleo bread recipe courtesy of Elana's Pantry and was kind enough to share a few pieces with myself. I have to say that once this bread was toasted it was really good and I highly recommend making it!

Paleo Bread Recipe Link here:

http://www.elanaspantry.com/paleo-bread/

Egg Salad:

8 Organic Free Range Eggs

1 Cup Chopped Organic Red Pepper

1 Cup Chopped Organic Celery

1 Cup Chopped Green Onion

3 Tbs Mayo (homemade if possible)
Dijon Mustard (I used about 2-3 Tbs)

1/4 tsp Garlic Powder

3/4 tsp Dill Weed

Salt & Pepper to Taste

Instructions:

1. Hard boil your eggs (A tip I learned about was to put a tad bit of baking soda in the water to allow the shell to come off easier) (Also, I like to use an egg timer from Crate and Barrel that you actually place in the water with the eggs... that changes color to allow you to see when your eggs are ready)

2. Once your eggs are hard boiled run them under cool water and allow them to cool off. As soon as your eggs are cooled off peel the shells off and dice them up.

3. Combine your chopped peppers, celery and green onion in a large mixing bowl and toss in your diced egg.

4. Throw in your mayo and seasonings, refrigerate and ENJOY!!

Fast Food as Addictive as Heroin... I believe it!

 It doesn't take a rocket scientist to see that there is a direct correlation between the rise in obesity and the rise in convenient "food." But now research is showing that the obesity epidemic our country is facing may not just be a matter of no will power and good tasting "food", but an actual addiction.

Have you ever opened a bag of chips and found yourself unable to put it down? Well, I have. More, More, More is usually the mind set I have when I am indulging in something I know I shouldn't be. Often times I find myself wanting more when I haven't even finished what's in my hand...

So when I came across this article it didn't surprise me, not one bit!

http://www.undergroundhealth.com/fast-food-as-addictive-as-heroin-study-confirms/

Sundried Tomato Pesto Zuchinni Pasta topped with Sea Scallops

This recipe may not photograph as well as others... but I'm not kidding you that it's one of my favorites that Kyle concocted. Perfect for the turning weather of summer to fall this meal will warm you right up, and bring you the comfort of a carb filled pasta dish.

Ingredients:

  (all measurements are approximate as this is a dish Kyle throws together)

1/2 Cup Sundried tomatoes

1/2 Cup Almond Meal

1/2 Cup Olive Oil

1 to 2 Large Organic Zucchinis (please buy these organic as zucchinis are on the list of most likely to be a gmo food)

1 Garlic Clove (minced)

1 Cup Chopped Fresh Basil

1/2 Tbs Fresh Chopped Oregano

Salt to taste

Desired amount of Wild Caught Sea Scallops/Shrimp/Chicken etc

Coconut Oil

Additional veggies (if desired)

Instructions:

 Using a noodle maker or by hand take your zuchinnis and turn them into a delightful noodle like consistency. (I bought the GEFU spirelli Spriral Cutter on amazon and I love it)

Once your "noodles" are formed place them in a strainer and lightly salt them. When they are mostly strained place them between paper towels to remove even more of the excess water.

To make your pesto simply place your sundried tomatoes, almond meal, herbs, garlic, and pour in your oil slowly- using either an immersion mixer, food processor, or high speed blender pulse until a desired consistency is formed.

 Before cooking your scallops it's important to make sure that you pat them dry and try to remove as much of the moisture from them as possible.

 Once your scallops are dry pour a good amount of coconut oil into a frying pan and allow it to heat up to a fairly high temperature.
 While you are waiting for your oil to heat up you can begin to saute your noodles in a pan with a bit of olive oil.

 As soon as your coconut oil is very hot saute your scallops for only a few minutes per side, paying close attention to not overcook or under cook them. 

Finally simply toss in your pesto along with your noodles and top with your scallops or meat of choice. Enjoy!

Pecan Crust Fruit Tarts

These tarts make a wonderful summery dessert and are fabulous as a dish at a party... for those of you at our Anniversary party these are what I brought. So good you almost forget there's nothing bad for you in them...

Pecan Crust Fruit Tarts

Ingredients: (custard)

1 3/4 Cup Unsweetened Plain Almond Milk (divided)

1/4 Cup Pure Organic Maple Syrup

3 Tbs Arrowroot Flour

3 Cage Free Organic Egg Yokes, Beaten

Instructions: (custard)

Pour 1 1/2 Cups of your almond milk into a saucepan (leaving 1/4 set to the side). Add your maple syrup to your almond milk and on medium low heat slowly warm your milk until almost boiling. 

While your almond milk is warming take your reserved 1/4 cup almond milk and stir in your arrowroot flour until dissolved.

Once your almond milk in the saucepan is nearly boiling stir in your reserved arrowroot flour/almond milk mixture.

Stirring constantly until thickened and mixture comes to a slow boil your custard will be forming. This takes a LONG time so be patient and don't jack up the heat, although tempting. Remember to keep stirring.

Now slightly beat your eggs. Once your eggs are beaten temper them with your hot custard before adding them to the saucepan. I took around 4 Tbs full of custard and added it to the eggs to be on the safe side. Now that your eggs are tempered time to combine them to your almond milk entirely.

Continue cooking for another few minutes. Pour your custard into a bowl and allow to fully cool before refrigerating. Lay plastic wrap over the top to avoid a skim layer on the top.

(recipe adapted from paleolowcarbdiet.com)

Ingredients: (crust)

1 1/2 Cups Pecans

1 Organic Free Range Egg

1 Tbs Coconut Flour

1/8 tsp Sea Salt

Instructions: (crust)

Place your pecans into a high speed blender or food processor and pulse into the texture of coarse gravel.

Next pulse in your egg, flour and salt.

Grease either a mini muffin tin or a regular muffin tin so that your crust does not stick.

Bake at 350 for around 10 to 15 minutes.

(recipe from Key Ingredient)

Top with fruit of choice!

Coconut Macaroons

These macaroons were super tasty and effortless to whip together. I only warn you that they didn't keep very well.... so enjoy them right away. (When I make them again I will be sure to half the recipe as well, since I was the only one partaking in them at our house).

Coconut Macaroons

Ingredients:
2 Large Egg Whites (organic Cage Free)
1/4 Cup Raw Honey
1/4 tsp Sea Salt
2 1/2 Cups Organic Unsweetened Coconut Flakes

1. In a medium bowl, whisk together egg whites and honey with a fork
2. Briefly whisk in salt, then stir in coconut flakes
3. Place bowl in fridge to chill for ½ hour
4. Fill a 2 tablespoon scoop with batter, so it’s heaping full
5. Using your hand, firmly pack batter into scoop so it is level
6. Release batter onto a parchment paper lined baking sheet
7. Bake at 350° for 10-12 minutes, until macaroons are golden brown
8. Cool for 1 hour and serve

 http://www.elanaspantry.com/paleo-coconut-macaroons/

Crock Pot Tex Mex Chicken Lettuce Wraps

What I love most about this recipe courtesy of Eat, Live Run is how simple and fast it was to throw together. It's great as a Sunday Cook off meal to prepare for the work week ahead. All you have to do is throw your ingredients into the crock pot and go about your day. Four or Five hours later you have a fabulous meal...

Ingredients:

1 1/2 Lbs boneless Skinless Organic Antibiotic Free Chicken Breasts

1 1/2 Tbs Home made Taco Seasoning

1 Jalapeno, seeded and sliced

1 16 oz Jar Paleo Friendly Salsa (be sure to check ingredients for sugar on this one)

1 yellow onion, diced

Salt as needed

Organic Romaine Lettuce leaves for wrapping

Avocado optional

Extra Salsa optional

Instructions:

Sprinkle your taco seasoning all over your chicken breasts, making sure to cover both sides.

Place at the bottom of your slow cooker.

Scatter your diced onion and jalapeno over your chicken, and pour your salsa on top.

Cook on low for 4-5 hours until your chicken is easily shreddable.

Serve on top of lettuce leaves with sliced avocado and extra salsa for a fast and easy lunch or dinner. (P.S. made great leftovers for the week)

Summer Chicken Salad

For those of you not familiar with Kyle's cooking video I thought I would share his chicken salad recipe via our blog... now that summer is kinda here it's time for a refreshing summer chicken salad.

Ingredients:

2 Bone in Organic Antibiotic Free Chicken Breasts, 3 Drumsticks

2 Cups Organic Red Grapes

1 1/4 Cup Organic Broccoli

1/2 Cup Green Onion (chopped)

1/4 Cup Walnut pieces

Mayo (as much or as little as you desire)

Garlic Powder (to taste)

Salt & Pepper (to taste)

Organic Romaine Leaves

Instructions:

Boil your bone in chicken until cooked fully and easily shreddable.

Once your chicken is shredded add all of your ingredients to a large mixing bowl and stir well.

Take your large romaine leaves and scoop your chicken salad on top. 

Roll it up and enjoy!

Pairs nicely with the strawberry salad posted earlier.

Roasted Red Pepper Walnut Dip

The following recipe I found and thought would make for a nice summer party dip... (recipe courtesy of cupcakesomgblogspot)

Ingredients:

1 Cup Walnuts

1/2 Jar Roasted Red Peppers

2 Tbs Olive Oil

1 Tbs Chives

1 Garlic Clove

Salt & Pepper To Taste

Instructions:

Add your walnuts to a food processor and blend until fine crumb like consistency.

Next add your remaining ingredients and pulse until creamy.

Serve with sliced veggies for a quick and easy party dip.

Greek Stuffed Peppers

Courtesy of Forks Over Knives... with a slight modification I was able to make this recipe paleo. 

Ingredients:

5 Organic Bell Peppers

1 Large Onion, diced

3 Small Organic Zucchini, diced

3 Organic Carrots, diced

1 Cup Vegetable/Chicken Broth

3 Cups Cauliflower Rice

5 Tbs Tomato Paste

3/4 Cup Parsley, chopped (fresh or dried)

3/4 Cup Dill, chopped (fresh or dried)

1 Lemon, juiced

1/4 tsp Pepper

1/2 tsp Sea Salt

Paleo Marinara Sauce (optional)

Instructions:

Preheat your oven to 350 degrees.

Cut your peppers and remove the seeds for stuffing.

Place peppers in an oven safe dish and cook upright for 30 minutes.

In a large pan saute your onions, zucchini, and carrots in your broth for 5-6 minutes.

Stir in your rice and tomato paste coating thoroughly.

Next add your parsley, dill, lemon juice, pepper and salt.

Once peppers are ready simply stuff with your veggies and cook for an additional 30-40 minutes.

Serve with marinara sauce or eat alone.

Strawberry Walnut Grilled Chicken Salad Topped With Strawberry Balsamic Vinaigrette

Tired of the same old same old balsamic and olive oil? Looking to top a fresh fruit summery salad? Of course you are... summer is finally here and what better way to kick start it than with a refreshing, light and delicious summer salad.

Ingredients (dressing recipe from Paleodietlifestyle.com)

1 Cup Fresh Organic Strawberries

1/4 Cup Balsamic Vinegar

1/4 Cup EVOO

1 Tbs Dijon Mustard

1 Clove of Garlic, minced

1/4 tsp Salt

1/4 tsp Pepper

Ingredients (salad)

Organic/Anti Biotic Free Chicken Breast(grilled/sliced)

Organic Spring Mix/Baby Spinach mixed

Chopped Walnuts

Fresh Organic Strawberries

Unsweetened Coconut Flakes

Sliced Red Onion

Ground Black Pepper

Instructions: (dressing)

Preheat oven to 425.

Rinse your strawberries and cut off the stems. Line a baking sheet with tin foil, folding the edges up to prevent juices from escaping. Place your strawberries in the oven for 15-20 minutes.

Once your strawberries have cooked add all of you ingredients to a blender. (Be sure to include the strawberry juices that may have escaped during the cooking process). Blend until smooth. Serve cold and keep refrigerated. 

Instructions: (salad)

Butterfly your chicken breast and pound with a meat tenderizer so that it cooks evenly. Season your chicken with salt and pepper and place on either a grill or grill pan and cook thoroughly.

Combine all of your salad ingredients into a large salad bowl adding as much or as little of the listed ingredients as desired.

Serve with your hot grilled chicken sliced on top and pair with your strawberry balsamic vinaigrette for a great summer salad.

"Fried" Honey Banana

When you're craving something sweet and need a quick fix this recipe is perfect... it only takes a few minutes to make and is super tasty. I found this recipe on Pinterest- (Rachel Schultz) originally but it's one that's easy to put your own spin on. I found that by tweaking it just a bit you can make it all yours.

Ingredients:

1 Banana, sliced

1 Tbs Organic Raw Honey

Ground Cinnamon

Chopped Walnuts (optional)

Walnut Oil (or coconut oil)

Instructions:

Lightly drizzle your walnut oil in a skillet over medium heat.

Place your banana slices in a single layer on your heated up skillet and cook on both sides for a few minutes per side.

While your bananas are cooking whisk together your honey and a splash of water.

Serve your bananas with your drizzled honey, sprinkle with cinnamon and top with chopped walnuts.

9 Reasons to NEVER Eat Processed Foods Again!!!

I recently pinned this article to my health and wellness board on Pinterest but thought this was a good one to share as well. We all know that processed foods are bad for us, so why is it that we crave them?

It's simple, pure science. Manufacturers of these foods have it down to a science how to trick our minds into not only craving these deadly foods, but overindulging in them as well. How often do you find yourself overeating a paleo meal? I'm thinking the answer is probably never. That's because a paleo meal doesn't involve science. We eat what our bodies can recognize, and what our bodies actually need nutritionally. When you eat foods in their natural state, meaning food that isn't made in a factory, then our mind only recognizes that we are nourishing our bodies.... not that we want more instantly.

Below you will find an article I found to be very interesting... here's the bullets as a recap 

9 Reasons to Never Eat Processed Foods Again

1. Processed Foods Are Highly Addictive

2.Processed Foods Contain Phosphates That Destroy Organs & Bones

3. Fresh Foods Are Actually Cheaper Than Processed (Now this one I don't really agree with)

4. Processed Foods Cause Chronic Inflammation

5. Processed Foods Ruin Digestion

6. Processed Foods Destroy Your Mind

7. Processed Foods Are Loaded With GMO'S

8. Processed Foods Are Loaded With Pesticides

9. Processed Foods Are Not Actually Food

http://www.undergroundhealth.com/nine-reasons-to-never-eat-processed-foods-again/ 

Thai Basil Beef Lettuce Wraps

Looking to try something different... compliments of Everyday Paleo this recipe definitely fit the bill. Although I had to substitute dried Thai Basil it still turned out really good. (Oh and I will confess I could not find paleo fish sauce even after scowering the shelves of Whole Foods, so I settled on one that was close enough) It appeared that all of the fish sauces I was picking up contained sugar... which I know was being used as a preservative but it still angered me. 

Ingredients:

2 Lbs Grass Fed Beef

1 Lrg Red Bell Pepper, thinly sliced (I bought 2 organic- since organic were smaller than conventional)

1 Med Organic Yellow Onion, thinly sliced

2 Bunches Thai Basil Leaves (I subbed dried Thai Basil)

3 Organic Garlic Cloves, minced

3 Tbs Coconut Aminos

2 tsp Fish Sauce

2 tsp Hot Chili Sauce (I found paleo friendly hot sauce at whole foods- Sriracha is listed but it is NOT paleo)

Juice from 1 Lime

2 tsp Sesame Oil

1 Tbs Coconut Oil

Several Organic Romaine Leaves

Instructions:

In a large skillet heat your coconut oil over medium heat. Add your bell peppers and onions and saute until tender.

Remove the peppers and onions from the pan and set aside.

In the same pan brown your grass fed beef.

While your beef is cooking, whisk together your aminos, fish sauce, lime juice, hot sauce, sesame oil and garlic.

Add your peppers and onions back to the pan with your beef once your meat is cooked, pour your sauce, add your thai basil and stir well.

Scoop your meat into your leaves of lettuce and enjoy!

Ground Turkey and Spinach Stuffed Sweet Potatoes

PaleOMG is where I found this recipe... for those of you who haven't visited her blog she has some great ideas on there. This dish appealed to me mostly because of it's simplicity and short list of ingredients- most of which I had already had. I love that I didn't need to run out to the store and buy a million things, which isn't always the case with the recipes I make.

Ingredients:

2 Sweet Potatoes

2 Tbs Fat (I used bacon fat)

2 Garlic Cloves, minced

1/2 Yellow Onion, diced

1/2 LB Ground Turkey (we purchased ours from Wallace Farms and it was excellent)

2 Tbs Hot Sauce (I did have to go to Whole Foods for this one- I ended up buying Frontera's all natural Red Chile Hot Sauce)

1 tsp Garlic Powder

1/2 tsp Cayenne Pepper

5-6 Cups Organic Spinach

Salt & Pepper to taste

Instructions:

Preheat oven to 425 degrees

Using a fork poke various holes in your sweet potatoes and wrap in tin foil

Bake for 45-50 minutes or until entirely soft

When your potatoes are nearly finished take your bacon fat and place it in a large skillet on medium high heat

Saute your garlic and onions in your skillet until onions are translucent

Now add your ground turkey to your onions and garlic breaking it up into small pieces

While your turkey is cooking add your hot sauce, garlic powder, cayenne and salt and pepper

Once your turkey is nearly finished cooking add your spinach and cover with a lid to allow the spinach to steam a bit

Stir everything up nicely

When your potatoes are finished slice them down the middle and using a fork mash the insides

Top with your ground turkey mixture and enjoy

Turkey burger on top a Portobello Mushroom paired with Coconut Coleslaw

Looking for a quick no fuss no muss paleo meal? Perfect for those long days at work when you just don't feel like cooking- Trader Joes turkey burger is actually paleo! 

 

Ingredients: (burger)

Pkg Trader Joes Turkey Burgers (in the freezer aisle)

1 Avocado

Pico de gallo (as much or as little as you would like) Trader joes mild is our favorite

Pkg Portobello Mushrooms (2 per pkg)

Extra Virgin Olive Oil

Sea Salt and Pepper to taste 

Ingredients: (coleslaw) (recipe from everyday paleo)

1/3 Cup Unsweetened Coconut Flakes (Whole foods is where I purchased mine)

3 Cups Cabbage, shredded

1/3 Cup Carrots, shredded

1/4 Cup Fresh Cilantro, chopped

3/4 Cup Homemade Mayo (I used about 2/3 cup)

1 Lime

1 tsp Dijon Mustard

1 Tbs Honey (be sure to buy RAW ORGANIC)

Sea Salt & Pepper

Instructions: (Coconut Slaw)

1. Toast coconut in a small saute pan on medium heat until it turns a light golden color

2. In a large bowl combine cabbage, carrots, coconut and cilantro

3. In a small bowl whisk together your homemade mayo, the juice of one lime, Dijon mustard,  honey and cayenne. (Be sure to warm your honey up before adding- as it comes in a solid form)

4. Season to taste with salt and pepper

5. Pour mayo mixture over cabbage mixture and toss well

(Refrigerate until ready to serve)

Instructions:  (Portobello & Burger)

1. Preheat your oven to 350 degrees

2. Prep your portobellos by washing, removing the insides and coating with olive oil and salt and pepper

3. Once your oven is heated place your portobellos on a baking sheet lined with tin foil like so and cook for around 20 minutes

4. When you have around 10 minutes left for your mushrooms heat a skillet up and cook your Trader Joes turkey burgers all the way through

5. Meanwhile while your burgers are cooking slice your avocado in half, remove the meat and place in a small bowl

6. Take your pico and mix it together with your avocado to make an effortless guac to top your turkey burger with

 (ingredients for turkey burgers are turkey, kosher salt, and rosemary)

This was a fabulous meal that took very little time and effort!

Paleo Challenge Starts Now!

Hope everybody had a nice final meal pre challenge yesterday... because today is a new day. Today we begin our half yearly paleo challenge. The results of our January challenge were amazing and I know we can expect the same from this one. 

For those of you who are new to paleo and are testing out the waters so to speak... you will be astonished at how great you will feel after these thirty days. Yes eating a paleo diet takes dedication, preparation, and willpower but what you get back from eating this way is far greater than any sacrifice you will be making. 

Please feel free to ask the coaches, myself (nikki) or your fellow athletes for tips, rules, etc and know that we are always here to answer your questions. 

Also, myself and Weronika (with the help of my graphic designer friend Jackie Ortega) have put together a recipe booklet to help you along the way... feel free to pick one up today. (And thank you to those who submitted recipes- it was great of you to share your favorites with all of us)

A Must Read Article!

Please take a minute out of your busy day today to read this article that I found regarding cancer causing foods. Unfortunately the list came as no surprise to me but it's most definitely worth your time. (Just another reason to stick with a paleo strict diet- because as you can see this list correlates directly with the healthy lifestyle that we encourage everyone to maintain).

http://www.undergroundhealth.com/cancer-foods/?

Here is the breakdown:

1. GMOs
2. Processed Meats
3. Microwave Popcorn
4. Soda Pop
5. Diet Food Beverages
6. Refined White Flours
7. Refined Sugars
8. Conventional Apples, Grapes and other "Dirty Fruit"
9. Farm Raised Salmon
10. Hydrogenated Oils

Gearing Up For Our Upcoming Paleo Challenge

As you may or may not have read already we have decided to run our half yearly paleo challenge... starting June 1st. We are doing things a bit different this time around, and one idea that was brought to my attention via Weronika was to create a paleo recipe sharing book pre challenge. 

So I ask that all of our members do some digging, and spread some kindness by sharing their favorite paleo recipes with Weronika or myself. We are looking for a good variety so that this time around the "challenge" won't even feel like one. It can be something as simple as a smoothie that you have found the perfect blend of ingredients for, or a paleo condiment that you have finally mastered. The point is we can get as fancy or as basic as you would like. 

Please either make a copy of your recipe(s) or email it to info@fireforcefitness.com- and leave the rest to us!!!!

I'm excited to see what we all come up with- and thank you in advance on behalf of your fellow athletes!

Pesto Chicken topped with Bruschetta

The weather has finally taken a turn for the better around here and with warmer weather comes the desire for lighter dishes. This chicken recipe is perfect for those warm summer nights where you don't want anything too heavy or filling... Adapted from a recipe I found on Fine Cooking I think everyone will really enjoy this one!

Ingredients:

2 Organic Hormone/Antibiotic Free Boneless Skinless Chicken Breasts

Basil Pesto- (Homemade) Olive Oil, Fresh Basil, Lemon Juice, Chopped Walnuts, Minced Garlic

3 Tbs Fresh Lemon Juice

2 Organic Vine Ripened Tomatoes (Chopped)

Extra Virgin Olive Oil

1 1/2 tsp Red-Wine Vinegar

3 Garlic Cloves minced

1 tsp Dijon Mustard

Handful Chopped Sweet Onion

2 Tbs Chopped Fresh Basil- in addition to basil needed for pesto

Salt & Pepper to taste

Instructions:

Prep your Chicken by removing any excess fat if need be- I bought ours from Trader Joes and as it came was just fine. Butterfly your chicken and pound it with a meat pounder if you have one. After your chicken is prepped prepare your homemade basil pesto. (I simply eyeball making this each time- so it always comes out different). But you will need a good amount of chopped fresh basil (over a cup), I used 2 garlic cloves minced using a garlic press, a handful of chopped walnuts, fresh squeezed lemon juice, salt and pepper, and slowly poured olive oil. It should look something like this when you have processed it either in a food processor or high speed blender.

Lightly salt and pepper your chicken before covering it with your fresh basil pesto onto one side. 

Next warm up either your outdoor grill or your grill pan with olive oil. It's important to allow time for the oil to heat up so that you can create those beautiful grill marks that everyone strives for.

Cook your chicken until it's juices run clear or until it's cooked entirely throughout. While your chicken is cooking toss together your bruschetta ingredients. Take your chopped tomatoes, onions, red wine vinegar, dijon mustard, chopped basil, 1 garlic clove, fresh lemon juice, a tad bit of olive oil and salt and pepper to taste and mix it all together. (It should look something like this)

When your chicken is cooked through simply top each piece with your bruschetta mixture and enjoy- pair with a side salad for a great summer dinner.

Toast Mom With A Paleo Pina Colada Smoothie

Happy Mother's day to all of you deserving mothers- (including mothers like myself who's job thus far is to mother our pets... but nonetheless we are mothers as well). I hope everyone has a relaxing Sunday spent with family, eating good food and possibly partaking in a few beverages as well. (After all it is a celebratory day- so why not). I'm not much of a drinker but I did make myself this Pina Colada Smoothie this morning and patted myself on the back for a job well done :) (Kyle wasn't here to witness- and I'm pretty sure he would have made fun of me). Anyways cheers to Mothers Day!

Ingredients:

1 Banana

1 1/4 Cup Fresh Pineapple Chopped

2 Tbs Shredded Unsweetened Coconut Flakes

1 Cup Coconut Milk

1 1/2 Cups Ice

Blend all ingredients together and Enjoy! (Recipe courtesy of Ourpaleolife posted on FastPaleo)

Channel your inner spice with some Jambalaya

I'm really excited to share this latest recipe with everyone... I have to say it may just be my favorite one to date. We made this just a few days ago and I really wouldn't mind making it again this weekend. I was a HUGE fan and highly recommend our readers to try it out and see for yourselves!

Ingredients:

1 Yellow/Sweet Onion (diced)

2 Green Peppers (Organic) (diced)

3 Cloves of Garlic (minced)

1 Head of Cauliflower

2 Boneless Skinless Organic Hormone Free Chicken (Cubed)

12 Oz Polish Sausage (we purchased ours from Wallace- and it was excellent but Trader Joes is a good choice as well) (Sliced)

1 1/4 Cup Organic Low Sodium Paleo Chicken Broth

1 6 oz Organic Tomato Paste

15 oz Can Organic Paleo friendly Diced Tomatoes

Olive Oil

Heaping tsp Smoked Paprika

Heap tsp Oregano

1/2 Heaping tsp Thyme

Heaping tsp Parsley (dried)

Heaping 1/2 tsp Cayenne

Salt and Pepper to taste

Instructions:

Start by prepping your ingredients- dicing your onion, peppers, garlic, meat etc.

Process your head of cauliflower in a high speed blender or food processor so that it turns into a rice like consistency. 

Saute your onion, green peppers, and garlic in a warm pan with olive oil.

After your onion has become translucent add your cauliflower, cubed uncooked chicken, sausage and your broth. Stir and cover for around 5-7 minutes on med-high heat. 

Next add your tomato paste and your diced tomatoes along with your spices and stir.

Cover and cook for an additional 7-10 minutes then remove from the heat and allow to rest to thicken.

Enjoy!

(Feel free to add wild shrimp- that would really put this dish over the edge) 

Banana Nut Balls

This recipe is courtesy of my love of pinterest and Lexbake... these are a great little treat to satisfy that after dinner craving. 

Ingredients:

1 Cup Pitted Dates

1 Banana, 1 tbs Water- mashed with a fork= banana mixture

1/2 Tbs Cinnamon

1/4 Cup Almond Flour

1/4 Cup Coconut Flour

1/2 Cup Almonds

1 Cup Walnuts

1/2 Cup Almonds

1/2 Tbs Cinnamon

Instructions:

In either a food processor or high speed blender blend your dates, banana mixture and 1/2 Tbs Cinnamon.

Pour the mixture into a large bowl and combine with your coconut flour and almond flour and mix together. 

Now in the food processor blend your 1/2 cup almonds and 1 cup walnuts. Mix the nut mixture into the large bowl with your flours. 

Back to the food processor blend your remaining almonds and cinnamon.

 Roll your dough mixture into balls, rolling each ball into your almond/cinnamon. Refrigerate before ready to serve.