Afternoon Top-Off

Afternoon Top-Off

Coach Karen

The Paleo Diet Cookbook

Trying to keep on top of your glycogen stores for that second workout of the day? Eating real food in place of a prepackaged product will keep you on top of your game. serves 1

1 banana

4 egg whties

Ground nutmeg to taste

pinch of salt

Slice banana into 1-inch pieces and combine with egg whtie in a small bowl. Sprinkle with nutmeg and salg. Should be eaten one hour before working out.

Pork Chili Verde

Pork Chili Verde via Swole Foods Blog
Posted by: Jess Clark

1 5 pound pork shoulder, ideally bone-in
1 teaspoon each cumin and fennel seeds
10-15 tomatillos
1 large onion, quartered
5 cloves of garlic, peeled
3-5 jalapenos, stems removed but left whole
2 limes
1 bunch cilantro
Garnish: diced avocado, sliced radish, lime wedges

Preheat oven to 325. In a Dutch oven, heat a couple tablespoons of oil over high heat. Pat the pork dry and season all over with salt, pepper, cumin, and fennel. Brown on all sides until golden, about 3-4 minutes per side. Leave the pork in the pan, fat side up. Scatter tomatillos, onion, garlic, and jalapenos around the sides, and toss them around so they get some pork fat on them. Squeeze two limes over the whole thing. Cover and pop in the oven for 2-3 hours, until the meat is ultra-tender and falls apart when you poke it with tongs. Take the meat out and put it on a plate. Grab the cilantro leaves in one hand and the stems in the other and twist to separate. Add the leaves to the pot and discard the stems.

Using a blender, blend the vegetables very carefully in batches, only filling the carafe 1/3 full and holding the blender lid down with a pot mitt or kitchen towel. Season with salt and bring to a simmer. Thin with water if desired, but the texture should be about right. Shred the pork and return it to the pot; let it heat through.

Serve with diced avocado, sliced radishes, and lime wedges on the side. Yum!

Almond Crackers by Coach Megan Parsons

YUM. Crunchy. Delish.The perfect treat to a protein packed meal. I paired mine with ceviche and kale. My sister even thought of substituting the oregano for cinnamon if you were looking for a different flavor.


FOCUS: Just like the saying for Lay's potato chips-- You can't eat just one. You've been warned.



Almond Crackers-

Ingredients:
2 cups almond flour
2TB olive oil
1ts baking soda
1-2TB oregano (I used 2TB)
3TB water


Directions:
Mix all ingredients together with wet hands. Flatten dough on thin baking sheet lined with parchment paper. Use knife or pizza cutter to slice into squares if you want them to look nice. I just broke mine up into small pieces after they were baked. Bake at 350 for 15 minutes or until brown.

French Fries...almost....by JenC

I wanted some salty fries tonight! So I busted out the potato peeler and made some rutabaga fries. A rutabaga is a cross between a cabbage and a turnip. It tastes amazing as fries or mashed. 

Olive oil, salt, pepper, and cooked for an hour at 425. What a treat!

Chorizo and Almond Crusted Halibut

Ladies and Gentlemen may I present to you the answer to all your last minute dinner dilemmas....

It is no secret that I love all things Mark Sisson.  I haven't found a recipe I don't like, and I have made plenty.  This is his latest book with meals that can be made in 30 minutes or less.  The recipe calls for halibut, but I chose to use the "poor man's" fish; tilapia.  If you can afford halibut, I'm sure it would be even more delicious!

Time in the kitchen: 25 minutes

Servings: 2

Ingredients:

-1/2 c. (about 2 oz.) roughly chopped Spanish chorizo

- 1/4 c. blanched almonds with no skin

- 1 Tbsp. roughly chopped parsley

- 2 skinned halibut fillets (in my case, tilapia) about 1/2 pound each

How to:

1) Preheat oven to 400 degrees

2) In a blender (or food processor), blend the chorizo, almonds, and parsley until almonds are in small pieces

3) Drizzle olive oil in the bottom of a pan and set the fish on top.  Spoon the chorizo mixture on top of the fish, patting it down so it sticks as much as possible and the sides are partially covered.

4) Roast in the oven for 12 minutes, or until the fish flakes easily with a fork.  To finish, turn the oven broiler to high and broil for 2-4 minutes until the nuts are lightly browned.

This recipe can be found on page 125-126 of the Primal Blueprint: Quick & Easy Meals cookbook.

Rebound Power Breakfast

Rebound Power Breakfast

Coach Karen

The Paleo Diet Cookbook

Eating a meal high in protein after a kill strength workout will allow you to reap the greatest benefit from all your hard work. serves 2

2 teaspoons extra virgin olive oil

8 omega 3 eggs

1 small tomato, diced

2 scallions, diced

1 teaspoon dried basil

4 ounces Roasted Turkey Breast, diced

Cayenne Pepper, to taste

Heat oil in a cast iron skillet over medium flam. Beat eggs in a small bowl with a wire whisk. Pour into skillet and cook for 2 mins, lifting up edges with a plastic spatula every thirty seconds. Add tomato, scallions, basil, and cooked turkey. Fold over, cover and cook for 2 ins. Cut in half and slide onto 2 plates. Season with pepper to taste.