Pecan Crusted Cod and Raw Brussel Sprout Salad

I have literally fantasized over this recipe all.damn.day.

I have been digging brussel sprouts lately, in a big way. So I went scouring Pinterest a few days ago and found this picture. I’ve been obsessing over it ever since.

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And then this:

Pecan Crusted Tilapia with Blood Orange Salsa from Paleomg.

With these 2 ideas in mind, I created a combination of the recipes:

First the salad:

• 2 Cups Shredded (on a mandoline, or thinly sliced with a knife) Brussel Sprouts
• 1 Cup Dried Cranberries
• 1/4 Cup Almond Slivers
• 2 Tbsp Finely Shredded Unsweetened Coconut
• Balsamic Vinaigrette to dress.

or you could get fancy smancy and make your own Strawberry Poppyseed Vinaigrette. It’s not hard, I swear.

Mix all that stuff together. Done.

Pecan Crusted Cod

• 2 Cod Fillets
• 1/4 Cup Pecans
• 2 Tbsp Coconut Flour
• 2 Eggs

1. Whisk together eggs and place in one bowl.
2. Pulse pecans in food processor to a fine texture, but don’t make pecan butter please 🙂 … mix pecans with coconut flour and place in 2nd bowl for dredging.
3. Dredge cod fillets in egg and then in flour mixture and place on parchment lined baking sheet.

Bake Cod at 350 degrees for approximately 20-25 minutes. Top with or serve along side salad.

Viola!

Pecan Pie Laraballs

Larabars are expensive. They’re like almost $2/each. That’s ok sometimes in a pinch, but sometimes it just seems stupid. Not to mention that Costco was out of my normal bulk box yesterday when I went. So I decided that I’d try my hand at making up my own Larabar recipe.

But I know from experience that I don’t make bars very well, they come out all oddly shaped and uneven. I’m much better with balls. Yes, that’s what she said.

Pecan Pie Laraballs

1 1/2 cup pitted dates
1/2 cup pecans
1/2 cup raw almonds
1 tsp pure vanilla extract
1 tbsp coconut oil

1. Put all nuts in food processor until finely ground.
2. Add dates, vanilla extract and coconut oil to nut mixture and continue to process until thoroughly combined.
3. Use a tablespoon to shape mixture in 12 balls. (The coconut oil will get your hands greasy).
4. Refrigerate for 30 minutes to harden the coconut oil.

148 calories, 20g carbs, 7g fat and 2g protein.

I wanted to try making Coconut Chocolate flavor balls, but I threw away all my cocoa powder when I couldn’t stop mixing it with straight coconut oil and eating it with a spoon. The new peanut butter spoon.

Lemon flavor with zest and extract might be good too. Hmmm.

Paleo Day 14

In all honesty, I found myself in this situation a couple days ago …

No regrets, it was necessary.

Obviously that erased the Whole30 thing though, but since red wine is Paleo-friendly I’m just transitioning the challenge to Paleo30. That actually sounds a whole lot more fun anyway.

Tim and I are going out of town this weekend for the Louisiana Half Marathon and we are going alone. I was already kind of debating going out for a nice date night and eating Paleo, but having a couple of drinks. So this makes that decision easier, and guilt-free.

On another note, I’ve got an original recipe for you guys. She ain’t pretty, but she’s tasty.

Paleo Shepherd’s Pie

1 – 1.5 pounds ground beef
1 medium onion – diced
3 medium zucchini – diced
2 large sweet potatoes – peeled, boiled and mashed
1 jar all natural spaghetti sauce with no sugar (I used Bove’s Roasted Garlic)

1. Sauté onion and diced zucchini about 5 minutes in 1 Tbsp coconut oil.
2. Add ground beef to pan and brown thoroughly.
3. Mix in jar of spaghetti sauce.
4. Spread mixture into 9×13 casserole dish and top with mashed sweet potatoes.
5. Bake in 350 degree oven covered for 30 minutes, remove cover and bake 10 more minutes.

Makes 6 large servings.

Whole30 – Day 9

I feel like I have not sat down today at all.

This morning I rushed around to get the little man ready for school and then I headed off to the gym for an elliptical session. I did an hour on the machine while watching a documentary on Netflix called Killer at Large: Why Obesity is America’s Greatest Threat. If there is one thing that will keep your ass on the elliptical for an entire hour its a documentary about being fat. Eye opening.

Lincoln begged to go to his grandma’s house after school, so I had the whole afternoon to play on the internet clean the house. Lately I’ve been turning cleaning into “WODs”, if you will. I call this one – AMRAIT. As many rounds as it takes. I set the kitchen timer for 30 minutes and I clean as hard as fast as I can for 30 minutes, when the alarm goes off I reset it for 5 minutes and take a break. It took me 6 rounds to get the house completely clean from top to bottom. … That’s right … 3 freakin’ hours.

I should log that shit in my WOD book.

Speaking of …

That was my real WOD tonight.

The loop runs are basically running around the parking lot of the building. I estimate that its between a quarter mile and a half a mile. One day I’ll have to take my Garmin and find out for sure.

I finished in 13:41 (Rx).

Several people have asked me what “Rx” means. It just means that I used the prescribed weight for the exercises instead of scaling down to a lower weight.

I’m pretty sure that would have been a killer workout even if I hadn’t already done the elliptical and my AMRAIT …

That’s what I think of that.

Eats today have included:

Breakfast – 3 scrambled eggs topped with sautéed spinach and smoked salmon. I have to admit, this one was even a little too weird for me. I absolutely adore smoked salmon, you might even say I’m obsessed with it … but not on eggs. Oh well, you win some – you lose some.

Lunch – Waldorf Chicken Salad with Homemade Olive Oil Mayo. I used 2 leftover Mustard Sage Chicken Thighs and added:

• 1/4 cup mayo
• 1 celery stalk – chopped
• 1/4 red onion – chopped
• 15-ish red grapes – halved (yes, the picture below says 35, I was overestimating)
• 1 oz chopped walnuts
• salt & pepper to taste

Dinner was the spiciest thing I think I’ve ever put in my mouth.

Beef and Butternut Squash Cocoa Chili – from you guessed it, Practical Paleo.

This is the first time I’ve ever made chili with cocoa powder and cinnamon in the ingredients list. It also featured a tablespoon of chipotle powder in addition to the chili powder and paprika.

I would have killed for some sour cream and a beer to go with it. Instead I settled for a dollop of guacamole to cool it off a bit.

Do you play any games or have any tricks when it comes to housework to make it more tolerable? What is the spiciest thing you’ve ever eaten?

Whole30 – Day 3

Did you know that red and yellow bell peppers have 3 times as much vitamin C as an orange? Crazy, huh?

As a matter of fact I’ve found out in the last couple of days that there are lots of foods that have more Vitamin C than citrus fruits, like broccoli, brussel sprouts and cauliflower.

My cold symptoms hit me with full effect yesterday and I was feeling miserable, especially after I spent the entire morning out in the cold, grocery shopping with my 4-year old. So I’ve been making myself these “Feel Better Juices” …

I pulled out my handy dandy juicer that I bought last December after I watched Fat, Sick and Nearly Dead …

1 1/2  Yellow or Red Bell Peppers
1 Orange
1 Grapefruit
1 inch of Ginger

Makes 2 servings.

I actually left out the grapefruit today and liked it a little better, but its still totally a “chug it! chug it!” kind of drink.

Here’s hoping it works. I do think I’m feeling a little better after my homemade concoction remedy, some healthy food and some rest time.

Tomorrow I’ll be back at it either way. My Health & Fitness Challenge at CrossFit Intrigue begins tomorrow. I’ll be weighed, measured and body fat percentaged <— totally technical term there. And then I’ll perform one timed WOD.

On Monday, I’ll perform a CrossFit Total which is the sum of the amount of weight for a 1 rep max deadlift, back squat and strict press.

On Tuesday the participants will do another timed WOD.

Six weeks from now we will repeat the CrossFit Total and both of the WODs to measure improvement. We will also be re-weighed, re-measured and re-body fat percentaged. (Yeah, I’m gonna keep saying that).

These change in numbers in addition to our daily food log and our accountability by signing in to class when we come will help the judges determine the winners for the challenge.

I’m kind of excited. I obviously like challenges.

Aaaaanyway, speaking of bell peppers and oranges and vitamin C and such … I had a double dose today because they were also a part of our dinner.

Garlic Grilled Flank Steak with Peppers and Onions and Baked Beets with Fennel & Oranges from Practical Paleo.

I’ve never cooked or eaten fennel before, mainly because my husband told me it tasted like licorice. But it was on the meal plan for tonight, so I decided to give it a try. I actually really liked it! The mixture of the beets, fennel and oranges just screamed to be on a salad though so I put it on a bed of spinach with a drizzle of Balsamic Vinaigrette.
Ah-mazing!

One of the things I really love about the Practical Paleo book is that it has several 30-day meal plan options that you can choose from for different focuses …

(source)

I thought this time around I’d try out one of the meal plans to help me branch out and get a good cross-section of some of the recipes in the book. I had a hard time choosing between Squeaky Clean Paleo and Athletic Performance, which incorporates much more starchy veggies. Ultimately I decided to start with Squeaky Clean and if I’m feeling like I’m dragging on my runs or at CrossFit I’ll change.

It’s kind of nice to be able to look ahead and see what I’ll be eating soon. In addition, there are printable weekly grocery lists for each plan online at Balanced Bites as well as a printable pantry item list.

It made my grocery shopping in the cold, sick and with my 4-year old a little more bearable than it would have been otherwise. 🙂

Whole30 – Day 1 (Again)

Yep, Whole30 day 1 .. again. Like I said yesterday I’m starting my new year off right with another Whole30. Waited until today to start since I was on the road for most of the day yesterday.

My day started off with a sore throat, some major sinus congestion and an internal moral dilemma about whether or not it would be ok for me to take some Emergen-C on Whole30. (It contains artificial ingredients and sweeteners). Once I woke up and got my head on straight I decided that would definitely be a “no”.

I thought I might feel better once I got up and got moving, which is often the case when I’m feeling a little puny. So I threw on my running clothes and headed out for my scheduled 7-mile tempo run. The cold symptoms didn’t bother me too much during my run, but my left hip starting complaining about halfway through the run. I’ve had this same pain off and on since I started running, it’ll bother me for a while and then it will go away. Today it was in full effect.

I was able to finish up my run, mostly because it was an out and back so I didn’t have any other choice, but I decided I need to take a few days off and re-assess. It happens.

Breakfast after my run was some Puerto Rican beef that I made before I went out of town for New Years. Usually I don’t eat leftovers that have been in the fridge for more than a day or two, but I made an exception today. Puerto Rican beef is definitely becoming a staple in my Paleo recipe book.

Lunch was super simple; chorizo sausage with roasted cauliflower and wilted balsamic spinach.

I debated with myself all day about going to CrossFit tonight. Because of the holiday and traveling I haven’t been able to go since last Thursday. On one hand I figured my body could use the rest and on the other hand I was thinking things like, “but what if I’m really sick tomorrow and can’t go then? Today might be the better day” … and “I’m paying for it, I might as well go”. Ultimately I decided it wasn’t a good idea. So instead I stayed home and cleaned out my fridge, freezer and pantry.

I couldn’t believe all the absolute CRAP I had in the house.

Just about every sauce and seasoning I had in the pantry had to go because of either artificial ingredients, soy ingredients or sweeteners.

Now my kitchen is officially Whole30 compliant!

For dinner I made a quick chicken stir-fry with a homemade paleo-friendly sauce and a side of avocado. Any excuse to eat avocado.

The sauce consisted of:

• 1/4 cup Coconut Aminos
• 1 tbsp orange juice
• 1 tsp sesame oil
• a couple drops of spicy Chili Oil
• 1/4 tsp of Crushed Red Pepper Flakes

It was about enough for 4 servings. Mmmmmm, sweet and spicy!

I’m doing things a little differently this time around on my Whole30. Firstly, I didn’t weigh myself before I started and I won’t weigh myself at all during the process this time. No cheats!

This is part of my resolution to accept myself unconditionally right now! Because I know that I’m eating healthy foods, controlling my portions and getting plenty of exercise the number on the scale doesn’t define me.

I am however logging my food in a food diary in order to be aware of my portions, snacking, cravings, and overall nutrient intake. I’m not strictly paying attention to calories, but I’m being aware of them.

I’m planning on branching out more in my cooking this time around. I’m considering doing a Meal Plan from Practical Paleo to incorporate some different dishes in my rotation so that I don’t fall back on the same ones over and over again. I already see myself relying too heavily on a few things (sweet potatoes, anyone?).

More on that tomorrow. Have a great night!

Paleo Tuna Cakes with Wasabi Tartar Sauce

I have to admit, I missed a few days tracking my food. My goal was to log all my food for 30 days straight to keep myself accountable and hopefully eliminate binge eating. This past weekend was just insanely hectic!

I’m back on it with a vengeance though.

Today was nearly perfect.

I made a new recipe for lunch today that I’m really excited about! But first … breakfast.

I’ve discovered that the secret to a delicious Paleo breakfast is: meat + a vegetable + an egg. I’ve made several yummy breakfasts with this equation.

So far it has worked out well every time. Today was no exception …

Pork sausage + bok choy + scrambled egg.

The peppery, slightly bitter bok choy was really good with the sausage.

For lunch I made Paleo Tuna Cakes with a Wasabi Tartar Sauce and grilled brussel sprouts.

This was my version of the Quick and Easy Salmon Cakes in Practical Paleo. My version included:

2 – 5oz cans wild caught tuna
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh sage (ground in a spice grinder, or you could use dried)
2 Tbsp Coconut flour
1 Tbsp Zoe’s Kitchen Spice of Life (optional)

Mix all ingredients together until thoroughly combined and divide into 4 cakes.

Melt coconut oil in large skillet, about 1/4 inch deep. Fry tuna cakes until browned on each side (approximately 2-3 minutes per side) then let rest on paper towel while you make the tartar sauce.

For Tartar Sauce:

2 Tbsp Olive Oil Mayo
1 Tbsp Capers
1-2 tsp Wasabi paste
1 tsp spicy mustard

Mix and serve alongside the tuna cakes.

I’m really excited about how easy and delicious this recipe was. I have a feeling I’ll be making it often.

Dinner was quick and easy after CrossFit tonight. I had pre-roasted some carrots with just the tiniest drizzle of agave nectar, made an old vegetarian stand-by … my okra and tomatoes and quickly baked some tilapia fillets with Old Bay seasoning and a sprinkle of Zoe’s Kitchen Spice of Life.

I even had the ingredients in the pantry to whip up some quick Chocolate Coconut Cookies from Practical Paleo.

Must go nom on them now!

Paleo Pumpkin Spice Latte

This might change your life. Even if you aren’t Paleo, you just saved yourself $4 at Starbucks. And you’re welcome.

• 1 Cup Coffee
• 1/4 cup Coconut Milk
• 1/4 cup canned pumpkin puree
• 1 tsp Pumpkin Pie Spice
• 2 Tbsp Agave Nectar or Maple Syrup

Pulse in blender. Top with an extra sprinkle of pumpkin pie spice and I guess if you were feeling extra fancy you could make some coconut milk whipped cream.

Hot damn.

Chicken & Sausage Spaghetti Squash with Lemon Shallot Coconut Cream Sauce

That’s quite a mouthful of a name. I’m so excited about this recipe that I created tonight! Makes me wish I had actual measurements to give you, but I made this up as I went along.

I started with a chicken breast that I had marinating in a cilantro sauce in the fridge for a couple of days. Steve’s Original PaleoChef Cilantro Ginger Sauce for reference, but I don’t think this step is necessary to the final product. Also, Roasted Red Pepper & Spinach Chicken Sausage, but there again, I’m pretty sure any sausage would do.

Anyway, I grilled the chicken breast on a cast iron grill pan on each side for about 2 minutes and then cooked in the oven at 375 degrees for 25 minutes.

I cooked the spaghetti squash in the microwave, poke holes in it with a sharp knife and put the whole thing in the microwave for 15 minutes. Then cut in half and scrape the seeds out.

In the meantime I made my coconut cream sauce. Sauté sliced shallots (1 or 2) in a sauce pan then add approximately 1/2 cup of full fat coconut milk, a pat of butter or ghee and the zest of one lemon. Simmer on low.

Slice 2 sausage links and brown in a pan with a little oil, add grilled chicken cut into cubes and about 3 cups of fresh spinach. Using a fork scrape the spaghetti squash “noodles” into same pan and add lemon coconut cream sauce and toss to combine. Salt and pepper as needed.

Sooo good!

After a night OFF last night, I’m back on the Paleo wagon.

I felt so heavy and yuck on my run this morning. I had a blast having a special dinner and drinks with friends, so I won’t say that it wasn’t worth it, but its definitely something I need to keep to a minimum.

Have a great night.

Puerto Rican Beef – Day 25

About half of the recipes that I make are things that I see and think sound absolutely strange. Whereas most people wouldn’t think twice about them, I for some reason am drawn to these types of recipes and they often end up being some of my favorites.

Tonight’s dinner was one of those. I had to try it because when I originally came across the recipe on Everyday Paleo I thought, “Who would think to put green olives, beef, kale and cumin together? That’s either really awesome or really disgusting”.

1 lb grass fed ground beef

1 bunch kale chopped

1 white onion sliced

1/2 of a green, red, and yellow bell pepper sliced

1/2 cup pimento stuffed green olives

3 tbsp coconut oil

1/2 tbsp ground cumin

1 tsp ground coriander

1/2 tbsp turmeric powder

1 tbsp dried oregano

Pinch of saffron threads (optional)

Sea salt and black pepper to taste

3 sweet potatoes

In a large skillet saute onion and bell pepper until soft, about 5 minutes. Add ground beef and brown, then add all spices and mix well. Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes). Serve over mashed sweet potatoes.

I actually really really liked this recipe, its definitely not something I would have ever thought to put together on my own. The flavors worked well together though, it was quick and its colorful. Win/Win/Win.

5 days left!