People matter & Recipe...of course!

I just have to say it...I love how Facebook and the Internet allows me to connect, reconnect, and stay connected with people that otherwise I wouldn't have in my life. Ok, I understand that sometimes those "connections" are passive but the fact remains I am encouraged, blessed and humbled daily by these friends and people. Just yesterday I received a message from an old friend that sadly I haven't seen in probably 14 years but she wanted to share with me a little about her journey over the last 15 months and how I was somehow a part of it and an encouragement to her.

She has lost over 100 lbs, changed her lifestyle, started working w a trainer (who is implementing Crossfit WOD's into her routine) and over the course of this incredible journey was reading this blog and found recipes, stories and encouragements through it. Wow! I was moved to tears to find out I was a part of this. The great part of moments like this are the memories that flood back in minutes-the  fun we had, the things that I learned from her and STILL implement in my life! I wrap gifts better because of her, I decorate with thoughts of her running thru my head, I still make recipes we tried together when we were both newly married, I entertain using little bits of flare she taught me, I light my Christmas tree like she taught me...she impacted me in so many positive ways and is a part of who I am today! I am better because of her and as I sit here typing the memories continue to overwhelm my thoughts!

So, although we haven't seen each other for 14+ years, today I am closer to her then I was 2 days ago and I am grateful! So proud of you! Thank you for sharing with me! Thank you for making me a stronger person! And now for a recipe for you,  see the connection from our past.

Paleo Almond Szechuan Sauce
(Use this as a mix for cole slaw, on grilled chicken, pork or shrimp or even on a paleo pizza crust)

2/3 cup almond butter
1 T chili paste (add more for additional heat)
2 T raw honey
1 t coconut aminos
1/2 t fish boat sauce

Whisk all the ingredients together. Enjoy!

Today was National Chocolate Chip Cookie Day! Well then....

Cookies? What is your favorite type of cookie? Snickerdoodle? Oatmeal Raisin? Truth be told, I bet that Chocolate Chip Cookies are the MOST popular hence the reason they have their own day! And as soon as I heard today was the day...I put it out there that I was BAKING tonight!

And after a rough morning as Mom, I was ready to channel the Mrs. Cleaver in me and bake for my family. In many ways it proves to be therapeutic for me and I think it ministers to the hearts and tummies of the kids too.

This is not a recipe that I can call my own, in fact I owe it all to Kristin Carter for introducing me to it. The other day, she actually told me that she thinks she has the recipe memorized...love that kind of honesty! We are women after all and women love chocolate! These cookies are YUMMY...I especially like the mini Enjoy Life chocolate chips because there seems to me oodles of chocolate in every bite (yes, I said oodles). You can also reduce the chocolate chips by 1/4 cup and replace with shredded coconut or chopped nuts.

Ingredients

• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Pure Vanilla Extract
• 1 1/2 cup  Semisweet Chocolate Chips
• 1/2 cup  Coconut Oil, Organic, unrefined
• 1/2 cup  Maple Syrup, Grade B
• 2 whole  Eggs, Pastured
• 3 cup Blanched Almond Flour

 

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat oven to 375°F.
2. In a medium-sized mixing bowl combine dry ingredients.
3. In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
4. Pour wet ingredients into dry and beat with hand mixer until combined.
5. Melt coconut oil, pour into batter, and continue to blend until combined.
6. Stir in chocolate chips.
7. On a parchment-lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
8. Bake for 15 minutes.
9. Let cool and serve

Life is FULL!

I just need to write tonight. Maybe it will help me to get ALL these thoughts out...I give you permission to close this blog immediately OR scroll to the bottom to find the recipe OR read it and get a closer glimpse into me. Your choice and I won't judge! I appreciate you regardless! =)

Hmmmm where to begin. Well let's start with how thankful I am to have participated with Renita, Ally, Kristin, Mayra and Jill in the Femme Royale All Women competition at Orange Coast Crossfit! My thoughts & emotions are still processing in my mind...it was hard, it was exciting, it was like nothing I have ever experienced before! I loved the time working up to it (even though I was nervous), the community that I competed with & against (Andrea Ager & Maddy Curley-seriously they are in a class all their own), the friends and family that came to support (too many to name but a big thanks to my Mom for coming-her first Crossfit experience), our coach Andrew for being in every moment with us (Alisha was AMAZING, too!), the vendors (this girl LOVES to shop)...yep it was a very good day! What did I learn? I learned that working on form is so important so that it is natural even in a competition-this will save me from injury and also help me perform at my peak...I learned that focus is key-especially during those darn double unders...I learned NOT to use my head or neck to assist in a ground to overhead lift (my coach Andrew said he had never seen anything like it and that wasn't a compliment, LOL)...I learned that I can compete-Renita & I were the oldest team competing and we tied for 20th out of 23, HECK YES!...And finally I was reminded that "I can do ALL things through Him who strengthens me"-Philippians 4:13-thanks Merisa & For Him Gear! Finally, the Crossfit Open started today...I take on13.1 this Saturday-I am excited & nervous. =) www.games.crossfit.com

So much going on at home too! Zach turned 16 last month, he got his first job at Porky's Pizza in Placentia, got a new football coach and every day he comes home with exciting news about weight lifting, play books and drills. We are also working through some challenges with homework and although that is HARD on both of us, I am confident we are on a path that will ultimately lead to success but there is likely to still be some pain along the way. Thankful for great teachers, even better doctors and support from family and friends. As I write we are experiencing our second all-nighter in 2 weeks to complete homework and late assignments. BUT again, here I am reminded of Philippians 4:13 for the both of us! I see a theme developing!

OK now for work-I am encouraged EVERY DAY with new opportunities with clients! So thankful for these provisions. Yes, the deals still take longer BUT the market continues to improve, I continue to learn, the division continues to grow and we continue to work hard and yes, Philippians 4:13 is true here also. OK pause...one great thing about being up late is the chance to watch Friends re-runs! Oh my gosh that show makes me laugh! Reminds me of when we lived in Chicago and every week we had Must See Thursday! Good memories!

Thanks for "listening" now for the recipe. When I first did Whole30 last January, I tried the Firecracker Tuna Salad Recipe from The Clothes Make the Girl and YUM! This is a regular staple for me during the FULL times in life! So over the course of the past year, I have played with the recipe and added a few things for variety and here it is thanks to Melissa Joulwan and her amazing recipe (with a few additions to make it from me too). I serve this over mixed greens or spinach with sliced mangoes (the sweet and spicy together are so good).

www.theclothesmakethegirl.com
Firecracker Tuna Salad
Serves 2 | Prep 10 min.

Ingredients:
1/2 to 1 large jalapeno pepper, finely minced
1/2 English cucumber seeded and chopped
4 scallions, green & white, sliced thin

1/4 teaspoon dry mustard powder
3/4 teaspoon crushed red pepper flakes
pinch cayenne pepper
1/2 teaspoon red wine vinegar
2 cans tuna
salt & black pepper, to taste
2-3 tablespoons homemade mayo

Directions:
1. In a medium mixing bowl, combine the jalapenos, scallions, mustard powder, Aleppo pepper, cayenne, vinegar, and tuna. Mix well with a fork, breaking up any large clumps of tuna. Taste for seasoning.
2. With a rubber spatula, gently fold in the mayo so the salad becomes creamy, but the mayo doesn’t devolve into its component parts.
3. Pile on a plate with raw veggies — I like cucumber slices, jicama sticks, green pepper strips, and carrots because they’re cool and sweet in contrast to the spicy tuna.

5 Love Languages & of course, a recipe

So today was Valentine's Day and I thought I would share a little bit about a book I read 20 years ago...The 5 Love Languages by Gary Chapman. First, I have to tell you that I think it is a must read for everyone! I will not do it justice in this blog, so please read it! Even if you aren't in a relationship with the opposite sex, the principles are good for ALL relationships-friends, family, etc.

Essentially, you understand that every person has a Love Tank and that tank is "filled" by receiving love in 5 different ways...

1) Acts of Service
2) Words of Affirmation
3) Quality Time
4) Gifts
5) Physical Touch

But wait! We all have dominate Love Languages-ones that fill the tank more. And it then makes sense that the way we feel loved best is the way we show love! Now it gets tricky...what if your Love Language is different than your main squeeze, your friend, your family member or your child? We are encouraged to learn to appreciate each person's dominate language or languages (yes most have 2) and commit to showing love the way that fills their tank-yep, this takes effort...it takes understanding...and at times it is HARD! Any guesses on what my Love Language is?

As for me; my husband, my son and my daughter all have DIFFERENT dominate Love Languages but looking at the bright side, I can do almost anything and SOMEONE will feel loved. Ha, seriously though I love getting to know a person well enough to understand their heart and have a chance to help "fill their tank." In fact, I can honestly say I am passionate about it.

Here is the website to check it out more if you are intrigued. http://www.5lovelanguages.com/

Now for the food... that is what you wanted right? This one came from the urbanposer.blogspot.com. She is a great resource and I am not at all good at creating the dessert recipes so I look to the experts! I am dying to make her Strawberry and Coconut Macaroons this weekend.  To keep with the love theme and let's face it chocolate says love; the recipe I made was her Double Chocolate Cupcakes with Raspberry Frosting...they are Paleo, they are EASY and they were GOOD! You could even just eat the cupcake as a chocolate muffin with coffee.

Feb 10th is Chinese New Year-Beef Stir Fry!

I love celebrations! I love parties and I am always looking for a reason to make something a party! =) So you now have a reason to make Chinese New Year a PAR-TAY! Oh, by the way...this is the year of the snake!

Last Saturday I made Beef & Broccoli Stir Fry-it was sooo tasty. I can't take total credit for the recipe though. I found it on thefoodee.com and then made some modifications. EverydayPaleo.com is one of those consistent chefs that has great recipes and her Ginger Beef Stir Fry inspired my Beef & Broccoli Stir Fry below.

Beef & Broccoli Stir Fry

2 tablespoons coconut oil

2 pounds thinly sliced steak-I used Carne Asada meat

 

 

 

Marinade

3 cloves crushed garlic

¼ cup coconut aminos

2 tablespoons sesame oil

3/4 teaspoon ground ginger

1 teaspoon finely ground black pepper

 

Veggies

1 large head of broccoli

1/2 onion, thinly sliced

1 pound mushrooms, sliced

 

In a large mixing bowl mix the sliced beef with all of the marinade ingredients, coating all pieces of the beef with the marinade. Let the beef marinate for at least one hour but overnight in the fridge will give the meat the most flavor. In a wok or large skillet, heat the coconut oil. Add the onions and cook until they start to become tender. Add the broccoli and saute for another 3 minutes then add mushrooms and saute 3 more minutes.  Add the beef and the marinade and saute for 4-5 minutes or until the meat is cooked through but still tender. Serve with a few more splashes of sesame oil on top & red pepper flakes for that extra kick that I LOVE!

Enjoy!

Whole30 & Crossfit reversed my diagnosis of osteopenia

Heck yes! Crossfit & Whole30 VICTORY!

I guess the best place to start is March 31st 2010. I was with a group of friends at church directing a skit. I got up to show them what I was thinking in terms of blocking for a certain part of the skit and...well, I am a self admitted klutz and I tripped over my purse, fell backwards, catching myself with my right hand and POP! I felt something and heard something that I knew was UGLY. Here is what I saw when I looked at my wright hand...



At the time I was 39 years old. I was considered healthy. I ran several times a week and was training to run my first half marathon that June. My doctor was surprised that I had such a severe break based on all this information. I had surgery the next day and live w 1 plate  and 6-8 screws in my wrist. NOTE: I WAS NOT A CROSSFITTER YET! I had several friends that did Xfit at Canyon Crossfit and I was definitely intrigued by it but had not taken the leap yet.

My doctor prescribed a Dexascan (bone density test) because he thought there might be a concern there. The results came back and I was diagnosed with Osteopenia. The doctor explained that this was pre-osteoporosis and that we could begin to treat it with vitamin supplements that included extra calcium as well as a multi-vitamin. He said to keep running and being active but suggested that the osteopenia could possibly get worse over time but hopefully with the supplements as well as continuing to stay active and run, we could slow down the process.

So, there I was...39 years old, I ate well (or so I thought) and I got regular exercise (cardio-only). I guess this was just going to be "my thing." I mean, we all have a thing right? And being that I was a positive person and I did what I was told, I stayed the course he prescribed and moved forward.

Fast forward to June 2011, I was able to join Canyon Crossfit! Loved it immediately! By that point I had just ran my first full marathon that February. I had ran another half and was signed up for 2 more in the coming months. Running was a place I could sort of getaway-getaway from the hustle of the day,  get time alone with God to pray, praise and worship w the songs on my iPod and when I ran I was always smiling. I was also still taking my handful of vitamins.

Then came the introduction to Whole30 in January 2012 and with that MANY changes. Whole30 said don't take vitamins or supplements (the food you would eat would give you plenty), remove dairy from your diet (the food would provide plenty of calcium, also)...so there I was committed to trying this and I am so thankful that I did. I completed my first Whole30 (actually went 45 days) and then remained eating a very clean paleo from that point on. AND I NEVER WENT BACK TO TAKING THE VITAMINS OR SUPPLEMENTS!

Several months later when the book "It Starts With Food" was released I read that Whole30 has reversed numerous health issues...INCLUDING OSTEOPENIA! I wondered...could I have those results? I wanted to know...I asked my doctor if he would order me a follow up Dexascan to see if the osteopenia had progressed and last Saturday I went in to have it done. Later that week, the call came..."Your Dexascan is normal, there is no osteopenia!" HECK YES!

I like to say that Crossfit and Whole30 have enhanced my life and in this case they have changed it!

Girl talk...& Rutabagas

I am increasingly thankful for the amazing women in my life! God has truly blessed me! I know with certainty that I can turn to them for love & encouragement, advice & accountability, laughter & tears, hugs & a strong shoulder. And they are women that touch different parts of my life...my heart & my walk with God, my family, my work, my hobbies (insert cooking and Crossfit here to just name a few) and of course the friends that just are GREAT at making me relax and are so fun to have lunch with, go out for a quick dinner or drink, run to the mall or just chat any way that we can! You know those women in your life? And girls, this is a public THANK YOU for being my friends! XO

Well today I had a great day connecting with a few of these women-lunch plans for next week with one, coffee planned with another, checking in via text message with several, a good chat with my Mom and then there was the talk you can only have with a girlfriend after Crossfit! As I was having this conversation I was thinking..."I need to blog about this...this is too good not to share...too important. BUT, the friend will remain nameless"

So after a great WOD, I was practicing my double-unders while my sweet potato cooked in the microwave (ask me about that later if you are curious). Our chat quickly made me realize something-there are certain things that only women can talk to other women about! And thank goodness she did because we quickly realized that we were in the same boat and until then we both thought we were the only ones! Friend...you know who you are and I am so glad we get to workout together a few days a week! You are so genuine, so strong and REAL! I am glad we stumbled into that lil' talk! WE AREN'T ALONE! Thank goodness! I drove home and thanked God for the women in my life!

OK, that is the personal story for the blog...now for the recipe. The other morning I came home from Crossfit and embarked on trying a new vegetable...the RUTABAGA! Yes, I had never had one in my almost 42 years of life and after seeing Juli from PaleOMG use them in a few recipes recently I decided I needed to do that same! This is what I came up with...

Rutabaga Breakfast Patties

 

 

2 rutabagas-shredded in food processor or grated

5 eggs-whisked

2 T fresh basil-chopped

1/8 c sun dried tomatoes-sliced

salt & pepper to taste

2-3 T ghee/clarified butter

 

Combine all the ingredients except ghee in a bowl. Mix with your hands.

 

Heat nonstick skillet on med-high heat and melt ghee/clarified butter. Using 1/2 c measuring cup scoop mixture and place in prepared skillet. Honestly I used my hand to do this but measuring cup sounds more professional. =) Cook for 3 minutes then flip and cook another 2-3 minutes. Recipe will make 5-6 patties. Serve with fruit and breakfast sausage or bacon. Also, you could do the same recipe but substitute the rutabaga with a sweet potato or yam but I would you to TRY the rutabaga. =)

 



Keeping it simple because sometimes life isn't!

You will notice that most of the recipes I post and make are actually relatively simple. Why? Several reasons-I am busy...I am busy...oh, I am busy! And trust me when I say this-I love my life and I feel totally blessed. I have a family that I love and adore, a job that is busy and teaching me things all the time, friends that I treasure and love spending time with, activities and hobbies that include church, working out at Crossfit, wedding planning...like I said I am busy.

So it is important that my recipes are simple but FULL of flavor and an added bonus is when they can morph into several different meals without being the "same" thing.

Today was a normal day-San Diego in the morning for our monthly C21 Award leader/department meeting, back to get Halle from school and get her to dance, stopped by a ribbon cutting for a fun new store in Downtown Fullerton called Kismet to encourage a gal I know from Crossfit, took Zach to an appointment, then home to make dinner for the family. Now considering that I walked in the door at 6:15 PM, I needed something that we could be eating by 7 or soon thereafter, so I did a variation on what my Mom used to make for us on busy days we called it "Quick Spaghetti" (different then Spaghetti and Meatballs) and made it Whole30 and made it SIMPLE!

Tonight I had the meat sauce over fresh spinach and spaghetti squash, Zach had it over a baked yam and tomorrow morning it will be consumed with eggs I am certain in some way shape or form. And maybe there will be enough left to bake in a portabello mushroom for lunch.

Heather's Quick Spaghetti Sauce

2 lbs ground beef (lean)
2 T coconut oil
1/2 onion-chopped
1/2 yellow pepper-chopped
1/2 orange pepper-chopped
1 T Italian Seasoning
1 t salt
1/2 t garlic powder 1 t ground pepper
1 large can crushed tomatoes
Red pepper flakes (you can put these on after for those that like the added "kick")

Heat coconut oil in saute pan on medium heat. Add chopped onions and peppers and saute until tender. Add ground beef and seasoning, salt & pepper. Break up meat with back of spoon & cook on medium high heat until meat is done. Add can of crushed tomatoes and simmer 10-15 minutes. Serve as you like it.

Performance Nutrition Experience Starts Tomorrow!

OK, tomorrow is Day 1 of the Performance Nutrition Experience at Canyon Crossfit...the very thing that started this blog, enhanced my life, built friendships and changed the lives of so many people. I can hardly wait to be a part of this one. I am not participating as a competitor this time but rather as a cheerleader, partner, buddy, etc! I will be following the same structure as the newbies-30 days of Whole30 which is SUPER CLEAN EATING. Then 30 days of Paleo. I am setting performance goals for myself (those will be shared soon). And finally I will be sharing about my experience via this blog, Instagram, Facebook and just plain ole telling people face to face!

As far as what I have been doing after the last PNE in January 2012 (it ended March 2012)-I have continued my workouts at Canyon Crossfit and continued to see growth there. I have continued to eat Paleo and still feel so good. And basically I am living life...that includes good days and bad days in every area of life and I am so thankful for every day!

Tonight I was looking for a snack to share and this is what came to me...PS, I have no name for this so let's just call it-ENJOY!

Enjoy

Whole30

1 Banana-sliced
1/4 cup blueberries
Sliced almonds
Coconut flakes
Enough Coconut milk to drizzle over all the above
Sprinkle cinnamon

Chicken Chile Colorado and Healthy Living

Have you figured out that I love to cook. It makes me happy to cook for people and see them enjoy it. I put a part of myself in the making of it too...part of my heart. Oh and yes, I am sentimental! I LOVE to see people be successful at what they do...I love to see the positive in any outcome...I love for people to dream...I love the PROCESS! And honestly that is what this all is...we are all in the process of discovering our journey and each destination along the way.

Healthy living encompasses that self discovery and this is a quote from A.W. Tozer, a pastor and theologian, he was a man that always seemed to hit the nail on the head.

“Rules for Self Discovery:
1. What we want most;
2. What we think about most;
3. How we use our money;
4. What we do with our leisure time;
5. The company we enjoy;
6. Who and what we admire;
7. What we laugh at.” 

Just something to think about because honestly food is just one aspect of living a healthy life. =)

Now for the latest recipe...I have to say that I am making A LOT of things that are pretty spicy lately so if spicy isn't your "thing" well you need to let me know so I can try to shift my focus. Otherwise, I can try to give you some pointers to adjust the ingredients. BUT this is darn good! So if you like spicy, ENJOY!

Chicken Chile Colorado

Whole30

2 lbs chicken tender/strips
1 onion-thinly sliced
1/2 red bell pepper-thinly sliced
1 pasilla chile pepper-thinly sliced
1 t dried oregano
1/2 t paprika
1/2 t chile powder
1/2 t garlic powder
1 bay leaf
2 small can El Pato tomato-
(Mexican Style)
Salt to taste

Layer 1/2 of the onion in the bottom of crock pot, place chicken tenders on top and add remaining onion and rest of ingredients. If you wanted to make it less spicy, you could use 2 cans of regular tomato sauce and use only half a pasilla chile.

Set crock pot to low heat and go on your merry way! Come back and dinner is ready!

Missing my Halle, Lemon Cauli-Rice Pilaf & Club 13

OK I forgot to mention the new Performance Nutrition Experience (PNE) is starting but actually it would have made for a REALLY long title and it was already too long! I am sooooo excited about this next PNE at Canyon Crossfit. I was able to sit in on one of the introduction seminars and share a little with some of the newbies...thank you Coach Andrew for asking me to help. Like I told them-the first PNE enhanced my life and was life changing for so many! Starts this Saturday!

Miss Halle is at Outdoor Ed and I MISS HER! She left on Monday and comes home Friday but WOW, so weird having her gone. I asked Zach if he missed her and he just noted that it was quieter! Oh I love that boy so much-says it like he sees it!

Club 13!!! Seriously this is going to be FUN! 13 movements created by our coaches with levels and goals to hit during the year. I made myself very happy today and I also almost threw up...I did the 500 m row in 1:57 and that was WAY better then my last time of 2:22 back in August! Woo Hoo! Yay! OK, thanks for indulging me and my excitement.

Now for the recipe! Almost 15 years ago I went to a cooking class before Easter and they made an super tasty rice pilaf...today I made it not only paleo but Whole30! And is was delish. I decided to serve it with shrimp (just had a craving for it) but it is PERFECT with salmon or your favorite fish. Enjoy....

Lemon Cauli-Rice Pilaf

Whole30

3-4 cups cauliflower finely chopped in food processor
1/4 cup coconut oil
1/3 cup lemon juice
1 clove garlic-minced
1/2 onion-chopped
1/4 yellow bell pepper-chopped
1/4 cup pine nuts
1/4 cup fresh basil-thinly sliced
Salt to taste

Prepare cauliflower either in food processor or FINELY chop with knife.

Melt coconut oil in saute pan over medium heat. Add chopped onions, garlic and yellow pepper until onions are lightly brown. Make sure to not rush this because you don't want to burn the onions or the garlic. Add cauliflower and saute about 5 minutes. Finally, add lemon juice and pine nuts & cook for another 8 minutes. Just before serving add fresh basil& salt. Serve!

Gotta love the crockpot!

Kids went back to school today after 2 weeks off for Christmas and New Year...so the routine of getting lunches ready for the morning (I prepare most of it the night before), setting their alarm and mine for an earlier, less leisurely wake up time and having dinner planned in advance so we eat at a reasonable time. Breathe Heath, breathe! =) This is where the crockpot is a HUGE help. I can go to work and even get to Crossfit for a WOD and then come home and be Mom and wife. Today's WOD was Barbara BTW! That is my Mom's name but today I almost cursed that name and I almost threw up but thanks to my friend Ally who was working out next to me, we absolutely pushed thru it and I felt good about my time of 25:08! OK, enough about me and my day.

This recipe I shared during the Intro Cooking class that I taught at Canyon Crossfit but never put it on the blog so here you go! Enjoy! It's a good one. I serve it over sweet potato or yam with spinach. It is also great added into a scramble the next morning for a different twist on breakfast. As always let me know what you think, I won't be offended...I want to get better. Oh and as I am typing this is would be great with a Mexican flavored Cauli-rice-YUM!

Simple Chicken Salsa Verde

Whole30 & Paleo

3 lbs Chicken

1 t Salt
1 t Pepper
1 t Garlic Powder
2 t Cumin
1 Onion-sliced thin
1 Jalapeno-diced
1 Jar Salsa Verde from Trader Joe's

Place chicken in crockpot set to low heat. Add salt, pepper, cumin, garlic powder, sliced onion, jalapeno and Salsa Verde. Cover and let simmer 4-6 hours. When done shred chicken and enjoy.

Makin' It Paleo!

I can't believe it has been almost a year since I completely changed the way I eat and the way I cook. January 2012, Canyon Crossfit introduced me to Whole30 when I signed up for a Performance Nutrition Experience. To say that it was life changing stills seems like an understatement because I am still CHANGING and still LEARNING!

I won't bore you with my story again (it's all in the blog) but I will say that as time goes on I am feeling more comfortable and confident that this will be the way I eat the rest of my life. I love how I feel, I love how good the food tastes and I am continuing to have a blast trying recipes and creating ones myself. So, here is the latest...

After taking my 11 year old daughter and her friend horseback riding we went to a great spot near the Orange Circle called Bruxies for a late lunch. This is the first time I have been back since I went paleo and felt confident I could find something to eat and not miss the trademark that makes them special-a waffle as the bread. Well, I did find something but I did miss the trademark so I left knowing that was my challenge for tonight's dinner-MAKE A SAVORY PALEO WAFFLE! Thank goodness for other paleo people that have gone before me because I resourced several websites to get an idea where to start! And here is what I ended up with....absolute YUM! But I must give you one warning-the recipe below is spicy so if you are not good with too spicy, cut the hot stuff in half but don't change anything else. =)

Savory & Spicy Waffle Burgers



Hamburger Patties

2 lbs lean ground beef
1 lb ground pork
2 T raw honey
2 T hot sauce (I used Tabasco)
1 t cumin
1 t organic cayenne pepper
1/2 t red pepper flakes
1/2 t Italian herbs
Salt & Pepper
1/4 t garlic powder

Mix well with hands and form into patties. I was able to get 7 GOOD sized patties-you could easily get 8 if necessary. If you don't like things too spicy cut the cayenne, red pepper flakes & Tabasco in half. Grill. I like mine medium rare. The mix of sweet and spicy in the patty is so YUM!

Waffles

6 large eggs
1/4 c canned coconut milk
1/3 c coconut flour (don't pack it in just scoop and lightly brush of excess with knife)
1/2 t baking soda
1/2 t salt
2 T raw honey
1/4 t chili powder

Beat eggs until well blended. Add other ingredients and mix with electric mixer making sure there are no lumps. Pour into prepared waffle maker. I used a little more than 1/2 cup for each waffle and made 3 full Belgium waffles. I set my iron to medium high heat.

Garnish

Saute 1/2 onion in ghee until light brown, add carton sliced mushrooms, salt & pepper to taste. I also added 1/2 t fish sauce but if you don't have it no worries-it just adds a nice flavor and BTW it is not a fishy taste. :) Top the burger with onion/mushroom mix and 1/2 an avocado sliced.

ENJOY!! And please let me know what you think after you try it!

New Year's Day & A Soup Kinda Day!

2013!

See ya 2012! It is a New Year and I am so excited to see what lies ahead! For those of you that don't know this about me, I am a PLANNER and don't be shocked when I tell you that I have planned so many things for the year already. Some are actual things that I plan to do with family and friends, some things are for work, and then there are the DREAMS...yes, I am a dreamer. More about my dreams for 2013 later...today is about my plan to blog more regularly and post recipes to share with you and hopefully encourage you to try cooking in a different and healthier way. I hope I can be a resource and encouragement to you!

Today was the perfect day for soup and it's a good thing because I had a recipe that I had been creating in my mind and I needed to give it a try....IT WAS SO YUMMY! It went great with the Herb Bread from Multiply Delicious (this time I used fresh basil instead of rosemary).

Oh and Happy New Year to all of you! Thanks for being a part of my life!

Italian Meatball Soup

Soup

3 T fat (bacon fat or ghee would be best)

1 onion-cut in half and thinly sliced

3 cloves garlic-minced 

2 cans plum tomatoes

2 cartons chicken broth (Imagine brand has no sugar)
2 sweet potatoes-cubed
1 cup baby carrots-halved

1/4 fresh basil-chopped

1 t dried oregano

1 t Italian spices

8 oz fresh spinach

salt & pepper to taste

meatballs (see recipe below)

 Heat fat at medium heat. Add sliced onions and garlic and saute until slightly golden. Add tomatoes and simmer for 20 minutes-breaking up tomatoes with back of spoon. Add broth, spices, sweet potatoes, carrots & meatballs-partially cover and simmer for 30 minutes. Add spinach just before serving.

Meatballs

2 lbs ground beef (lean)

3 eggs

1/2 cup almond flour

1/2 teaspoon of each

      oregano

      sweet basil

      Italian spices

      salt

      pepper

      garlic powder

Combine all ingredients and using hands mix. Form balls with meat mixture-size is up to you (I prefer larger meatballs) and drop in soup.