6 at 6

6 miles at 6am.  Followed by these delicious babies.  *Insert emoji with heart eyes*
3 ingredients and the easiest pancakes you’ll ever flip.  Plus they’re heallllthy.  Go get that beta-carotene!

gfpancakes

Paleo Grain Free Pumpkin Pancakes
From Wellness Mama
INGREDIENTS:

2 eggs
¼ cup pumpkin puree
⅛ tsp. cinnamon
Coconut oil for the pan
DIRECTIONS:

  1. Heat pan over medium heat.  Melt coconut oil to coat pan (use about ¼ tsp. of coconut oil for each pancake).
  2. Whisk together the eggs, pumpkin puree and cinnamon.
  3. Use about two tablespoons of batter for each pancake.
  4. Cook until the edges start to firm and appear golden.
  5. Carefully flip and cook on the other side.
  6. Serve with your choice of raw honey, pure maple syrup or ghee.  Makes about 4 pancakes.
Advertisements

iFeliz Cinco!

photo 1

This has been a great weekend for running.  I didn’t have training Saturday so I was able to run 8 miles even though I was kind of stiff and sore.  The weather was absolutely perfect.  Afterwards I treated myself to an acai bowl and a great view at Swami’s.  I kind of wish every Saturday could be like this one!

photo 2

Today I ran the same route as Sat, but added an additional mile out, resulting in a 10 mile run.  It was a little gloomier, but pretty humid.  I could have used a little more breeze.  Coincidentally my newfound parking spot makes it oh so convenient to frequent my favorite little hippie/health shack.  Today I went for double trouble with a Lina Spiralina smoothie (apple juice, peaches, strawberries, raspberries and spiralina) and an iced coffee.  Overall, I was satisfied with my ability to run 2 longer runs in one weekend.  This might be a trend for upcoming weekends, as I’m thinking I should start increasing my weekly mileage.

And finally, it’s Cinco de Mayo.  After a day sans-margaritas, mexican beers and tortilla chips, I felt the need to do something holiday-spirited.  So for dinner we made these beauties I spotted on Fed and Fit.  I served them over a simple salad of arugula dressed with lemon and olive oil, some diced tomatoes and oven-roasted orange and yellow bell peppers.  It made for a very festive and healthy iCinco de Mayo!

photoPaleo Stuffed Avocados with Cilantro Cream Sauce
From Fed and Fit
INGREDIENTS:
1 lb chicken breast, cut up into tenders
1 Tbsp. olive oil
1 container low sodium chicken broth
3 Hass avocados
1 can {14 fl oz) full-fat coconut milk
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
2 tsp. salt
1 tsp. black pepper
½ cup cilantro, chopped
4 limes, juiced
DIRECTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Preheat olive oil over medium heat.  Add chicken breasts and cook until you start to see white edges around the meat (about 2 minutes).  Flip and cook for an additional 2 minutes.
  3. Then add the chicken broth to cover the meat.  Reduce heat, cover, and let simmer for about 20 minutes.
  4. Remove the meat from the pan and shred with two forks.
  5. Add the cumin, chili powder, salt and pepper to the chicken.  Mix together.
  6. Cut the avocados in half and remove the seeds.  Place on parchment lined baking sheet.
  7. Stuff the avocados with shredded chicken and bake in the oven for 5 minutes.
  8. To make the coconut cream sauce, mix together the coconut milk, lime juice and chopped cilantro.
  9. Remove the avocados from the oven and drizzle with the cream sauce.

Eating for the Season: Hunter Gatherer

I’ve been looking for a way to incorporate more leafy greens into my diet, to compliment my increasingly meat-centric meals.  This stir-fry is the perfect thing for when you want a warm and healthy meal.  I feel like the secret ingredient (which might be completely normal and not a secret at all) is the sugar snap peas.  They add a nice bit of crunch and work nicely with all of the other ingredients.  Option to start off with your favorite protein and work in the vegetables, or to pair with (my favorite), baked chicken wings!

photo

Vegetable Stir-Fry
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 crookneck squash
1/2 eggplant
5 baby bok choy
2 cups crimini mushroom
2 cups sugar snap peas
2 cups kale, chopped
2 Tbsp. olive oil
Salt and pepper, to taste
DIRECTIONS:

photo

  1. Cut the squash and eggplant into half-moon pieces.  Separate the bok choy stems from the leaves.  Cut the stems at a diagonal and cut the leaves horizontally.  Keep the stems and leaves separated.
  2. Heat 2 Tbsp. oil over medium heat.
  3. Sautee squash, eggplant and bok choy stems over medium heat, for 10 minutes (or until stems start to become translucent) while intermittently stirring.
    photo
  4. Add mushrooms and sugar snap peas and sautee for 5 minutes.photo
  5. Finally, mix in the bok choy leaves and kale and cook for 3-4 minutes.

P.S. Don’t forget to enter the Body Love Apparel Giveaway!

DIY Kombucha

diy kombucha

Hi everyone!  I’m traveling back from New Orleans today so there’s not much to update.  Instead, stop on by London, Like The City to check out my guest post on DIY Kombucha!  It was definitely a project that took practice to make perfect.  After several times of “it didn’t work, it didn’t work,” I know my dad kept waiting for me to give it up and start making bourbon!  After many trials and errors, I now have the perfect recipe for success!  Make sure to check it out.

On The Road, On-The-Go

Ok, so I went a little gung-ho crazy at Trader Joe’s yesterday, stocking up on some healthy/paleo snacks for my trip to New Orleans this upcoming weekend to week.  Of course I won’t be able to go and not have a beignet or two, but I just wanted to make sure  that I had some healthy alternatives to reach for either on the plane or during the conference.  And you know what they say, if you fail to plan, you plan to fail!  Below are some whole ingredient products that don’t need refrigeration and should withstand some heat and movement.snacks_0

1. Apples and nut butter – I love a big, crisp and juicy apple.  Pairing this with a variety of different nut butters prevents this snack from getting dull.
snack_1

2. LARABAR – With minimal ingredients (primarily composed of a date and nut mixture), these have been my go-to energy bars since starting the Whole30.  This is a good alternative for something sweet with options like Apple Pie and Chocolate Coconut Chew!
snacks_2

3. Nuts – Just good ol’ dry roasted, unsalted macadamia and hazelnuts.  These have quickly become a new addiction.

snacks_3

4. Unsulfured and unsweetened dried fruit – Apple rings, pineapple rings, and dried cherries with no sulfur dioxide and no added sugar.  I love throwing these with some nuts for a homemade trail-mix of sorts.snacks_4

5. Roasted Plantain Chips – I haven’t had these before, but the only ingredients were plantains, sunflower oil, salt – they sound pretty safe.snack_5

How do you eat healthy on the road and on-the-go?

Whole30 Recap

A week after finishing my Whole30, it’s probably about time to do a recap…

This March, I challenged myself to complete the Whole30.  This is, in a sense, a restricted Paleo diet: no added sugar, no grains, no legumes, no dairy and no alcohol.  To my surprise, I was able to stay on track with the exception of one pre-determined cheat day.  The week before I, the lover of lists and planning, mapped out my entire month of meals.  Needless to say, I ended up not following this, which ended up being a good thing.  It showed me that this plan and lifestyle does not need to be controlled.  You just need to first become conscientious of the food you regularly ingest, identify any additives, sulfites, etc., make some adjustments, and then just know what you can eat.

whole30things

Results:

–       Physical: No change in weight, but loss of 1% body fat, and 1.5 inches over all.

–       Digestive: No problems here anymore.  I’ll just leave it at that 😉

–       Psychological: I know I have the willpower to follow through with a semi-long term commitment.

–       Hunger pangs: Disappeared!  I now feel satiated between meals.

–       Sugar cravings:  Always one with a sweet tooth, this stopped my after lunch sugar cravings.  No longer do I feel like I need that Reeses chocolate or a sample session of our Chuao chocolatier chocolates.

–       Sleep: Is better.  I might not get the best sleep every night, but I know I can always count on a 20 oz iced coffee to make it through the day.

–       Recovery: Is incredible!  I can run 10 miles one day, and the next feel like it was no big thing.

–       New favorite foods: I’ve been converted.  I now love red meat!

Some challenges:

–       Working out in the initial phases: This was very difficult, as you might have read.  It made me question if this whole plan was throwing out all of my prior training.  Towards the end, I began to respect my capabilities, and even PRed in a 5k!

–       Eating out: This was difficult the couple times I did it.  I was lucky and found a Paleo-friendly restaurant, and another place that was easily modified to be Paleo-approved.  It’s much easier and less of a hassle to just cook for yourself!  Plus more delicious!

Overall, I am so happy with my choice to try out and explore the Whole30.  Up to this day I’ve still been abiding by the lifestyle.  Why?  Because I feel great!  My body is finally starting to make sense.  I don’t feel like I have constant bloat.  I go to sleep knowing that when I wake up, my body will shrink again to its morning size.  I don’t feel the deprived in the slightest.  I eat exactly how much I want, sometimes even more than I used to, and I don’t worry I’m going to gain weight.  My life just feels more balanced.  I finally feel like I have a healthy relationship with food.

Baa Baa: Day Twenty-Six

I was due in for a long run this week since I ended up not running any extra mileage after Sunday’s race.  By the time my mom finished I was cold (wet sweat) and nothing sounded better than a nap.

Tonight I was originally I was going to try the Lululemon running club, but I kind of forgot about that by the time I was off work.  I seriously thought about how nice it would be to just go home and relax, but I’m already taking it easy tomorrow (morning yoga) and Friday (resting/babysitting).  So  I went out with the intention of running around 6 or 7 miles.  By the time I got to around 2.5, I decided I might as well go for 9.  Seems logical right?  Haha.  As I hit the 3 mile mark, I thought, just as well do 10.  So out 5 miles and back, I finished up just before it started getting dark.  I love these daylight savings days!

BGaclvJCUAAJylR.jpg-large

After my run I patrolled Whole Foods for something new to eat.  I’m just getting bored and lazy with my usuals.  So I picked up some lamb sausage, even though I wasn’t sure if I’d  like it.  My few but previous experiences with lamb have been negative. 1. braised lamb in SF with my then-boyfriend and his 94-year-old great aunt –the whole situation reminded me of convalescent food. And 2. lamb skewers at a hookah bar in Jacksonville, FL. –not the most ideal eating establishment.

BGajIBZCYAAO08h.jpg-large

The lamb sausage was different but good!  It tasted very robust and meaty, but not a whole lot like beef.  I also roasted some red and golden beets and some rainbow carrots — all outside of my veggie norms.  Of course I still paired everything with an egg omelet smeared with coconut butter (that tonight, tasted kind of like a donut).

Now early to bed, early to rise!