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!

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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.
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iFeliz Cinco!

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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!

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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!

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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:

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  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.
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  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!

Eating for the Season: Tropi-Kale Smoothie

It’s time to get back on track and eating right.  Yesterday I went for a run after traveling 6+ hours.  I was worried I was going to be sluggish and that my running was going to be affected by my change of (poor) eating habits for the past few days.  However, I felt really good, and my legs just wanted to keep moving.  It was so refreshing to be back by the big blue ocean.  I did a 4 mile run, that included my first sub-7 minute mile at 6:44! 🙂

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Ok, so now back to this week’s edition of eating for the season: another kale recipe.  This is the perfect drink to help detox your system and make you start feeling right again. I’ve gone through phases of making and liking green smoothies, and then not.  They usually start out nice and mild, but then I become a mad scientist in the kitchen.  They become increasingly more brown than green, and the flavor becomes less than appealing.  However, the other day I got a great green smoothie from the Whole Foods juice bar which jotted my memory.  “Hey, I can do this!”  photo

Tropi-Kale Smoothie
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 cup kale
½ frozen banana
9 frozen mango chunks
¼ cup frozen pineapple bits
12 oz. coconut water

DIRECTIONS:

  1. Place all ingredients in the blender.
  2. If you don’t have a Vitamix (like I don’t), I usually set the blender to “chop ice.”
  3. Once everything has been broken down a little bit, I alternate between the “puree” and “liquefy” speeds.  Tip: If it’s hard to get moving, just add a little bit more coconut water.
  4. When it’s all blended, you should have a nice and thick, tropical tasting, green smoothie.

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.

Economical Iced Coffee

I have become a recent connoisseur of iced coffee.  Once a tea misto fiend, my Whole30 ways have turned me on to venti iced coffee’s at Starbucks (with canned light coconut milk).  At $3 a pop, and my Starbucks card running low, I needed to find an economical way to get my iced coffee.  Solution: homemade iced coffee.  Yes, it loses the grandeur of being a “Starbucks” iced coffee, but $3 in my pocket a day will be worth it.  I don’t know how long this will last, as I’ve already had 3 cups today (whoops!).  And did I mention no coffee machine or equipment is required?  I like it because it’s very light and doesn’t have that hard-hitting coffee flavor.  Perfectly spiced and not bitter might just make it:

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Homemade Iced Coffee
From A Beautiful Mess
INGREDIENTS:
2 1/2 quarts water (10 cups)
5 oz ground coffee (1/2 + 1/8 cup)
2 tablespoons cinnamon
Milk & sweetener, your choice
DIRECTIONS:

  1. In a large pitcher combine the cold water, cinnamon, and ground coffee.  Stir mixture and let it sit in the fridge overnight.

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  2. In the morning, strain the coffee through a cheese cloth (I used one, folded a couple times) over a mesh sieve, into a large bowl.
  3. Rinse out large pitcher to re-use and pour contents of the bowl into it.
  4. Fill a glass with ice and pour in your chilled iced coffee.  Add milk and sweetener as you like (I just used light canned coconut milk).

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  5. Enjoy copious amounts of cheap, homemade, iced coffee!

 

Eating for the Season: Kale Chips

When a fruit or vegetable is “in season,” it’s at its peak in taste and value.  This is something I have to keep in mind when I want to eat, say grapes, 24/7- 365.  This month, kale’s season will come to an end (which doesn’t necessarily mean I’ll stop eating it!).  Here is an easy to make, kale chip recipe that is completely customizable.  I have suggested a few seasonings, but feel free to choose your own.

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Baked Kale Chips
Inspired by AllRecipes.com
INGREDIENTS
6 cups kale, chopped
1 tbsp. olive oil
1 tbsp. lime juice
1 tsp. lime zest
1/2 tsp. seasoning (chile powder or truffle salt)
DIRECTIONS

  1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. In a large bowl, toss kale with olive oil, lime juice and lime zest.5934820154_4c06825675
  3. Divide batch into two, if different seasonings are desired.  Sprinkle with seasonings.
  4. Bake for 10-15 minutes, until the edges start to look brown and crisp.