Pumpkin is the new sweet potato

Hello again friends!  I am trying to get myself more caught up, because I love to take and share pictures of food…especially food I cook!  Its been a while since I have posted any food and I honestly have forgotten a lot of recipes, but I will do the best I can for those of you who actually care.Image

Look at the steam rolling off of these beasts!

 Blueberry vanilla protein pancakes

Pancake batter:

1 scoop egg white protein powder(I usually use vanilla whey and add egg whites, I think I was out of egg whites!)

2 T Coconut flour

1 t coconut sugar (or sweetener of your choice)

1 T vanilla

about 1 t cinnamon

1/4 cup nonfat plain yogurt

1 T ground flax

1 t baking soda

Vanilla almond milk to get to right texture, I used about 3/4 cup(would need less if using liquid egg whites)

blend until smooth and cooked with coconut oil spray.

I microwaved about 1/4 frozen blueberries and blended them to make my sauce.

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Goat cheese and chicken salad

One of my all time favorite meals, sometimes served as a side sans chicken

Choose how much of each you want to use, but this is:

pickled beets(read the ingredients, the most expensive ones had high fructose corn syrup…really!  365 from whole foods are just beats and pretty inexpensive)

boiled chicken breast

pecans or walnuts, can’t remember

goat cheese

greens of your choice

I used plain balsamic vinegar as my dressing, I prefer it to oil based dressing personally!

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BARBOCOA!!!!

Ermagerd this was AMAZING!  I love me some Chipotle barbacoa, so I decided to try to make it myself.  I bought some super expensive grass fed, organic beef from Whole Food’s, invited some friends over, and enjoyed a feast!

The barbacoa recipe came from Skinnytaste.com.  I didn’t follow it to a t, in fact I recall adding quite a bit more chili powder, but I like things pretty spicy.

I cooked mine in the crock pot.  It seemed like a ton of juice but once I shredded the beef and put it back in the pot it all soaked up and I ended up adding a little water.  While the beef was cooling pre-shred I added the peppers and onions to the crock pot to cook a bit and give them flavor.  I used some low carb tortillas and made a recipe for Chipotle cilantro lime rice that tasted nothing like Chipotle so I am not going to share.  It as good.  There are tons of recipes out there…google it!

Recipe and directions(straight from skinnytaste.com)

  • 3 lbs beef eye of round or bottom round roast, all fat trimmed
  • 5 cloves garlic
  • 1/2 medium onion
  • 1/2 lime, juice
  • 2-4 chiptoles in adobo sauce (to taste)
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1/2 tsp ground cloves
  • salt and pepper
  • 3 bay leaves
  • 1 tsp oil
  • 1 cup water

Directions: 
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.

Trim all the fat off meat, cut into 4 inch chunks. Season with salt and pepper andbrown on high heat in 1 tsp oil on all side for about 5 minutes. Add liquefied spices, water, bay leaves and simmer on low 2 hours in a pressure cooker. (If you are making this on the stove, simmer it on low and you’ll have to double the cooking time to about least 4 hours, adding more water from time to time to make sure it doesn’t dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

ImageI’ve been a bit obsessed with pumpkin lately.  It’s always been a fave of mine, and its easy to cook with, low in calorie and not too carby.  It’s for the most part replaced the sweet potato in my diet lately.  Anyways, I like to buy just plain, canned, pumpkin and keep it in the fridge in some tupperware to add to things like this amazing concoction above that I have made numerous versions of lately.

Pumpkin Protein Pancakes

1/3 ground up oats

1/3 pumpkin

1/3 nonfat greek yogurt

1 T coconut flour(today I omitted and didn’t miss it)

1/2-1 t baking soda(check the ingredients, most are not clean!)

1 t vanilla

a few shakes of pumpkin spice

1/2 C unsweet vanilla almond milk

1/2 scoop vanilla protein(I’ve been using Jay Robb)

blend it all up and cook on the griddle with your favorite fat–ghee/butter and coconut oil both work well

I’ve been wanting them a bit sweeter so I have added to the batter and after a bit of pure maple syrup( about 1/2-1 T is plenty for me!)

And for the finale:

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Chili Pumpkin Turkey Meatloaf!!

Sound weird?  It’s not.  It’s AMAZING!  For those of you who are on instragram you should follow @pbeechie.  The girl kills it.  She also has a blog called Coconut Diaries.  This is her recipe….I’m not gonna lie…I kinda missed this tonight when I ate some asian turkey lettuce wraps.  It will appear again soon for sure.

Chili Pumpkin Turkey Meatloaf
Serves: 4-6

  • 1 lb of raw 97% lean ground turkey(I ended up using 93% cuz thats what they had at Trader Joe’s and it was yummy…of course it was…more fat!!)
  • 1/2 cup of raw old fashioned rolled oats
  • 1/2 cup pumpkin purée
  • 2 egg whites
  • 2 tsp chili powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice

Preheat the oven to 350F. Mix all of the ingredients together in a bowl, and then place inside a bread loaf pan that’s been sprayed with nonstick spray. Allow it to bake at 350F for 35 minutes.

Per Kim’s suggestion I topped it with mustard.  I also hear its delicious in an omelet.  If you like pumpkin you should try it.

Well I’m off to bed.  EnduraCamps kicked this girls butt tonight.  Boxing was more weights, push ups, squats, lunges then boxing, but I came to sweat and that I did.  Happy 4th of July everyone!!! Until next time.

-Sara

 

Shin Splits and Sweet potatoes

Whole 30 day 20!  Which means in one week I will start incorporating foods back in…starting with dairy and in 2 weeks my brother is getting married!  Pretty exciting stuff.  This is definitely the first memorial day weekend in a long time that I haven’t drank, but I am ok with it.  I really feel that beyond special occasions or situations, I can do this for the most part.  Don’t get me wrong, I don’t plan to avoid alcohol forever.  I like to drink!  I just will be less likely to have just a drink here or there…I’m hoping my tolerance will be down a bit too, so I can get a buzz off 2-3 drinks.  Working in the liquor biz for so many years, I have quite the tolerance(and the little belly I just can’t seem to lose).

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As you can see from the title of this weeks post and the photo above with my ice packs, I have shin splits.  I’m pretty pissed about it to be honest.  I have a pretty tough, hilly 5k next week, and my 10k is only 3 weeks away.  I got up this morning to go to a class at Endura, and my shins hurt going down my stairs(my booty is also extremely sore for Thursday’s class) so I decided to update my blog instead.  Once I am done I plan to go to CityGym and try to do some elliptical and maybe some lifts with the upper body.  I’m going to the local amusement park here today, World’s of Fun, so I will be walking around plenty.  Just wish I could have gotten up and put in 3-4 miles…

Here is a photo of Thursdays EnduraCamp workout(the booty killer…ha):

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I started the week out by gardening for the first time with goods I got on Mother’s Day.  Looking forward to cooking some healthy, clean food with the herbs on the bottom.  Lucky to have great people in my life to hook me up with beautiful things like this:

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Monday I spent most of the day at a golf tournament.  Thank goodness I brought food because there where hot dogs, candy bars, and unhealthy trail mix everywhere.  Not to mention the bloody mary’s I was not discouraged from indulging in(I didn’t of course).

Here was my lunch and a snack(Applegates organic herbed turkey is what is with the egg):

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For dinner this week I made a chicken recipe I found online.  It was a little bit time consuming on the prep and a little mustard heavy, but the chicken was juicy and delicious.  Here is a link to the recipe from Elana’s Pantry http://www.elanaspantry.com/baked-mustard-lime-chicken/.  I also made the butternut squash from week one again, and I think I may make it again this week since the coconut milk is open and it tastes amazing.  Plus they actually had organic squash at Natural Grocer’s.  Last week I had to buy it at a conventional store.

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I’ve been pretty obsessed with sweet potatoes lately.  I made little breakfast sandwiches a few times this week, as well as a baked one for dinner on days I went to Endura in the evening.  Here are a few sweet potato highlights for you:

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Last night was really amazing out, so I decided to grill.  I marinated some chicken breast in Tessamae’s BBQ sauce, a tossed red bell peppers and canned sliced pineapple in coconut oil, and I cut a sweet potato up into big wedges, blanched in water for about 10 minutes, rubbed with ghee, cinnamon, and chili powder and put them all on the grill.

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Now off to the gym.  I may not do much cardio cuz I’m so dang sore, but I plan on working my shoulders and tris pretty good.  Probably some planks to, as we do a ton at Endura and my endurance kinda sucks.  Nervous for the weigh-in and measurements next week, as I don’t want to be disappointed.  I’ve worked really hard, and I’m proud of myself…so I guess that is all that really matters.  Until next time.

-Sara

Almost 2 weeks down and just over 2 more…

Today is Day 12 of my whole30.  I feel pretty good right now!  I have been pretty hungry in the afternoon, really wanting a snack.  I am not sure how much of it is mental, but I don’t like to deprive myself so I have been having a larabar or some sunbutter or something like that.  I went to EnduraCamps last Saturday and Thursday, ran about 10 miles and went to hot yoga this week.  Going back to Endura tomorrow morning.

Work was crazy busy, and I ate out a lot(which is just part of the deal for me sometimes).  I did pretty good considering the fact that I am sometimes working in the country where there is just no chance someone will get it.  Maybe that is why I had a lot of steak in the past week!  I think I am going to lay off the red meat for a few days, because I feel better about it…I like this quote and find it rather true:

“It’s not learning that is hard; it’s unlearning that we struggle with.”

Well let’s see…I guess I’ll start where I left off.  Last Saturday I went to Endura and the farmers market in the AM and then to the Mother’s Day luncheon at my grandma’s retirement home where I ate fruit only because it was a pre-set menu.  Here is a photo of my mom, 94 year old grandma, aunt and I.Image

Saturday night I had my first grass-fed steak(well that I know of).  It was so good.  There is a local restaurant in KC called Anton’s that just opened a few months ago, and they have a really good meat selection.  I had a salad and strip with root veg cooked in EVOO and salt and pepper.  I had enough steak for a salad on Sunday night.  

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Mother’s Day morning I ran with my friend Sara, as we are training for the Hospital Hill 5k on June 1st.  I know a 5k is no biggie, but they call it hospital hill for a reason.  I went to lunch in Lawrence with my mom, bro and bro’s fiance Abby.  I had a local (overcooked) burger and some marginal broccolini.  Not the best meal, but I managed to put it away.  My cousin’s fiance’s family has a farm with lots of plants, flowers, and herbs, so we went there after lunch because I want to grow my own herbs!  Here are some fun photos from Henry’s Plant Farm…oh and the tasty sweet potato hash I made post run:

I chopped up some sweet potato using the food processor that came with my immersion blender.  It was pretty easy.  I added some different herbs and spices…I don’t remember but I think some s and p, basil, cinnamon, and chili powder.  Something like that.  Cooked it up in some ghee and topped with a fried egg fresh from the farmers market.  

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And the farm:

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As far as food goes I did make a breakfast and dinner that lasted me most of my busy week.  I made my first even frittata:

Chicken Sausage Frittata(from “It Starts with Food”)
9 large eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1 TBSP Coconut Oil(May try Ghee next time), 1 Chicken Sausage, 1 tsp oregano, about 2-3 cups of pre-cooked diced bell peppers and onion.

Preheat oven to 400 and beat eggs with s and p and seasonings.  In skillet cook fat over medium heat.  Add protein and veg and coat with fat.  Add eggs and stir for 2 minutes.  Let sit for about 30 seconds and then bake in oven for about 15 minutes or until the top is nice and puffed up and starting to brown.  Cut in wedges and serve, for me this was 4 servings.

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For dinner I made ground turkey asian lettuce wraps.  The recipe is from the book “Practical Paleo”

Chinese 5-spice turkey lettuce cups

I cooked a pound of ground turkey in a TBSP of coconut oil and added s and p and chinese 5 spice.  I chopped up bell peppers, cucumber, red cabbage, and carrots, a sliced a lime and chopped up some fresh cilantro.  The sauce calls for 2 teaspoons sunbutter(can use tahini or almond butter), 2 TBSP coconut aminos, 1 TBSP sesame oil.  I used more sunbutter and also had to make a little more for my 4th meal out of this.  Once you have all the ingredients just assemble and enjoy!

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Well I have more to share, but I am tired and I think I have enough for one day.  I will update again tomorrow or Sunday.  Until next time!

-Sara