Wednesday, January 30, 2013

Whole30 Results Not What You Expected?

You did the program, marked off all your days and yet you didn't fiind the success you were looking for. What happened? Is the program wrong? Check out this post for the 6 reasons the Whole30 didn't work for you. Maybe it is time to revamp and start again. Your health is worth the journey of discovery, and with that comes disappointments and success!

Tuesday, January 29, 2013

Fresh Balsamic Crockpot Chicken

On these cold winter days I find myself less motivated to cook and more motivated to eat. Really bad combo if you ask me. I don't know if it is the going to work in the dark and getting home in the dark that makes me feel like snuggling and less energized to be in the kitchen. Ya feel me? Yeah thought so. Crockpots to the rescue! This recipe is awesome too because it only takes a few hours to cook so if you decide to do a crockpot dinner later in the day, you still have time to enjoy it. I found the recipe here and followed it just how she had it. She has some great pictures and ideas for making this with chicken breast, so be sure to check it out if you are interested.

Fresh Balsamic Crockpot Chicken
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs - I used drumsticks, worked just a well
Sprinkle of fresh chopped parsley (optional- I wasn't a big fan of the parsley)

Combine the dry ingredients together and rub them on the chicken. In the bottom of your crockpot place the olive oil and garlic. Put in your chicken next and pour balsamic vinegar over everything. Cook on high for 4 hours. Sprinkle fresh chopped parsley over cooked chicken and enjoy!

Wednesday, January 23, 2013

Sweet Potato vs. After Work-Out Shake

There is so much hype out there about all these so called "magic workout drinks". The truth is real food is ALWAYS best! You can get more form a sweet potato and a glass of water after a hard workout than you can from the fancy drink some athlete was promoting on TV. Don't believe me? Check out this article for a further explanation.

Friday, January 18, 2013

Sliced Baked Sweet Potato

Your tip for this Friday is a new way to bake your sweet potato. I wish I would have made more than I did, because they ran out too quickly! The outside gets a little crispy and the inside is tender and delicious. If you have ghee, be sure to use it! It makes this recipe scrumptious.

Sliced Baked Sweet Potato
Sweet Potato
Ghee, or clarified butter
Olive Oil
Salt and Pepper to Taste

Pre-Heat oven to 425 degrees. Wash sweet potatoes well. Slice potato as shown (3/4 of the way down)- be sure not to slice all the way through it. Place potatoes on a silpat baking sheet, or on parchment paper on a cooking sheet. Drizzle olive oil and ghee (melted) over top, letting it soak into the cuts. Add salt, pepper and paprika. Bake for 40 min, or until a fork goes easily into the sweet potato. Remove from oven, add additional ghee if needed. Enjoy!

Wednesday, January 16, 2013

Battling the Sugar Demon, Again

At this point in your Whole30 journey you are probably noticing your trigger points. The times in your day when you crave that sweet, or after dinner treat. Maybe you are like this reader who's tastes have changed, but her habits are still around. Check out this post by Whole9 to help you identify and slay your sugar demon, again.

Tuesday, January 15, 2013

Fresh Crockpot Mexican Chicken Tacos

I recently found this recipe and gave it a try. My husband really enjoyed it, and although the recipe is a great base, I would suggests adding hot salsa to the mix to increase the flavor. Because of the chicken broth, it diluted the "heat" of the salsa and I found it a little bland. I did use it the next day by mixing it with mayo and made a "tuna-ish" mixture. It was delicious! Check out the comments on the site I found the recipe from for some other modifications.  

Fresh Crockpot Mexican Chicken Tacos
1.5-2 lbs boneless skinless chicken breast
1 cup chicken broth
1/3 cup salsa of choice

1 can diced green chills
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste

Butter Lettuce
Optional Toppings:
hot sauce
fresh cilantro - chopped
lime juice

Place chicken in crockpot. Mix ingredients in a separate bowl, pour over chicken. Cook on high for 6-8 hours. Shred chicken 30 min before serving and allow juices to soak into the meat. Wash butter lettuce and prepare toppings. Make little tacos using the lettuce as your wrap. Enjoy!


Friday, January 11, 2013

Fresh Take On Breakfast Muffins

I saw this trick on Pinterest and tried it out last week. It worked beautifully. The ingredients are flexible, depending on your taste, but it is easy and you can make a big batch for the week. I am posting it under our Friday "tips" because it really isn't a "recipe" just a cooking trick. :)

Breakfast "Muffins"
Lunch meat (I prefer Applegate at it is clear of added sugar and chemicals)

Veggies of your choice

Pre-heat oven to 350 degrees.

Grease cupcake pan with oil of your choice.

In the cupcake pan place one piece of lunch meat in each cup. (My turkey was large so I cut it in half and layered it a bit)

Wash and chop your veggies. Place a few in the bottom of each cup. (I used tomatoes, peppers and mushrooms)

Crack an egg into each cup. Top with salt and pepper.

Bake for 15 min. Remove and let cool a little before removing from pan. Enjoy!

Wednesday, January 9, 2013

Fats and Calories

One of the toughest things for people wrap their brains around when switching to a Paleo way of eating is the absence of calorie counting and the acceptance that fat is good for you! Check out this blog post explaining these concepts. Fats are essential to a healthy diet and lifestyle! So bust out your coconut, and avocados. Good heath is on the way!

Monday, January 7, 2013

Fresh Beef and Veggie Chili

This month our gym is doing a Whole30 challenge. In honor of that, all my recipes this month will be Whole30 approved, and as always delicious!

This recipe was actually made for me by my friend. She tossed all these ingredients in her dutch oven (that was the most beautiful color of turquoise you have ever seen- I was drooling) and a few hours later after our pedicures and shopping trip we came home to an amazing dinner. I mean really, does it get any better than that? Shopping, pedicures AND someone else making you a Whole30 approved dinner. It was a perfect day. :)

If you are like me and don't have a dutch oven, you can still make this recipe in your crock pot. Just follow the same prepping directions and cook your chili on high for about 2 hours. Add your celery root in at the end still to avoid the mushiness.  

Fresh Beef and Veggie Chili
2 pounds boneless beef chuck post roast (cut into 3/4 inch pieces)
1 tablespoon oil of choice (coconut or olive)
2 cloves crushed garlic
1 jar (24 oz mild or medium, chunky salsa)
1 can (or 13 1/2- 14 1/2 oz organic beef broth)
2 tablespoons chili powder
2 large celery root (cut into 1/2 inch chunks, you can also substitute sweet potatoes here or parsnips)
1 bunch chopped fresh cilantro
1 avocado

In dutch oven, heat oil over medium heat. Add garlic and cubes of roast and brown evenly. Pour off drippings if it is excessive.

Stir in salsa, broth, and chili powder. Cover tightly and simmer for 1 1/2 -1 3/4 hours, or until beef is tender.

Add celery root and bring to a boil. Reduce heat to low and cook uncovered for 15-20 min or until the celery root is tender.

Serve topped with fresh chopped cilantro and avocado.

You can also make this recipe into a soup by adding 3 cups of water with the salsa, broth and chili powder.