Sunday Smoothie

The sun is finally out, after a few gloomy cloudy cold days so I felt inspired. Happy Sunday!  Recipe: Quinoa Protein Green Juice

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Really That’s How Raspberries Actually Taste?

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I’ve never been the type to hop on a health craze bandwagon, organics included. As long as I know something is as natural as possible without being too genetically modified then I’ll buy it. You can’t even trust labels nowadays, everything is a dupe. I picked up some organic raspberries for the first time to have in my daily morning oatmeal and honestly I didn’t know raspberries could taste so—good! I’ve always liked raspberries, but organic raspberries are taste like another breed. Well, I guess they technically are. They’re firm, not mushy, have a great subtle sweetness to them rather than being too tart. It’s safe to say, I don’t think I’ll be going back to ‘regular’ raspberries anytime soon. Makes me wonder, what else have I been eating that’s not suppose to taste how I’m used to it tasting.

Happy Monday!

More Fats For Breakfast..Is Good For You?

So you want to build muscle and burn fat. Ok, so eat less fat right? Wrong. Just like you need carbs for fuel, you need fat for energy as well. Breakfast sets the tone for the rest of your day, and this is usually how I start mine along with a protein green juice on the go.

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Two Medium Hashed Potatoes, Four Eggs, 1 Cup of Gluten Free Oatmeal, 1/4 Cup of Almonds, Fruit

A Skinny Person’s Lament

I’m probably about 10 lbs lighter now than I was a few years ago, and my weight took even more of a nose dive when I started eating strictly clean to the point where I had to stop working out because I was afraid I was going to look like a 12 year-old. No offense to 12 year-olds. If your goal is to lose weight, this is probably an ideal scenario for you. For me not so much. Mind you I have a pretty fast metabolism and an autoimmune disease,  gaining weight, especially trying to gain muscle weight is hard when eating a clean low-fat diet all the time. Food allergies are a curse and a blessing sometimes. Sigh.

Feed Me

So where is all that weight going to come from to make my gains? More calories and FAT for breakfast! I make sure my fats come in the right form of course, ex: almonds, flax seeds, fish, olive oil, avocados, and eggs. Binge eating on sugary, saturated foods like junk food is never the way to go. This  site goes into more detail here under Don’t Forget The Fat .

 

kebabs, clean eating, gluten free, paleo

Kebabs deconstructed

kebabs, clean eating, gluten free, paleo

I’m a pinch of this, pinch of that kind of girl. I had some chicken in the fridge that was about to go bad so I decided to throw something really quick together.

Ingredients:

Chicken

Salt

Fennel seeds

Black cumin seeds

Garlic powder

Ground ginger (less than 1/2 tsp)

Crushed red peppers

1 tsp Flour ( I used tapioca flour, but any kind of flour to bind the ingredients together will work)

Onions

Bell peppers

Mushrooms

Optional sauce

Light yogurt with grated cucumber

I placed the chicken in a food processor to grind the meat, but you can just buy ground chicken yourself if you want to skip this extra step. I just had whole chicken. Throw in the salt, fennel seeds, cumin seeds, garlic powder, ground ginger, flour and crushed red peppers in the food processor and give a few good pulses to mix everything together. I eyeballed most of the measurements in this recipe, so use your best judgement to how you want your flavors to come out.

I molded the chicken into several small cylindrical strips and cooked them on a skillet on low-medium heat, and left them covered towards the end so the steam could cook them. Once they were cooked and I let them cool, I cut them in small bite sized pieces.

In another pan I sauteed the onions, bell peppers, and mushrooms in ghee and some salt. Last step is to add the chicken pieces and VOILA!

Optional Sauce

To counter some of the spice, I made a cool and refreshing sauce with all-natural plain yogurt, and grated cucumber.

Bun-less Mushroom Turkey Burger

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I’ve been craving burgers lately and to satisfy that craving I turned some rather large portobello mushroom caps into buns, making this a gluten-free and mostly paleo burger. I say mostly paleo because I added cheddar cheese. Normally during a detox or elimination diet, you’re told to stay away from dairy until you are aware of what your body can and can’t tolerate. I was just tested by my allergist and I came back negative to milk and cheddar cheese, meaning I’m in the clear to eat them:) Other molds of cheese that are more aged like blue cheese I tested positive for so I’ll have to stay away from those.

Mushrooms

I sauteed the mushroom caps on both sides on medium heat in ghee (clarified butter) to add a nice flavor. Seasoned with salt and pepper to taste.

Carmelized Onions

I sauteed sweet yellow onions for several minutes. If you let these onions sweat long enough, the sweetness will come out and you won’t need to add sugar.

Turkey Patties

I bought a pack of 4 patties pre-made to save on time. These burgers taste great AND are gluten-free with only natural seasonings, free of preservatives and antibiotics.

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Sauce

I used a little less than half a teaspoon of Webster’s All-Natural Gluten Free Barbecue Sauce (click for review).

I topped with some spinach, tomatoes, and avocados on the side and that was my lunch:)

How to make Almond Flour

Making Almond Flour is very simple but there is one thing you should know: it can be very easy to over-blend your almonds and have it turn into Almond Butter from the natural oils. To prevent this I recommend blending your almonds 1/2 cup at a time and to blend in 7-10 second increments, patting or stirring it around so the blade doesn’t get too hot in one spot and the almonds blend evenly so there are no lumps. Continue reading