tag:blogger.com,1999:blog-32615410756767625872024-02-20T17:30:22.387-08:00Just.like.mom.never.made.Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-3261541075676762587.post-65583791934111791742011-10-31T07:11:00.000-07:002011-10-31T07:11:11.731-07:00Just wanted to share my perfect Monday breakfast!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyRMiH2Uxb210qLvRFjYI-bTVBMOqph9lOBjliAMZ6VtoMklFAIel0I0Rq4XZnuM8BGrr3Ul12nWsj6iy6TeZHzInouGRUk4RLyxZqYfyPHKVfKYgUgC492UgiWzywWflsgMeTZ7L-SBO/s1600/photo-69.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyRMiH2Uxb210qLvRFjYI-bTVBMOqph9lOBjliAMZ6VtoMklFAIel0I0Rq4XZnuM8BGrr3Ul12nWsj6iy6TeZHzInouGRUk4RLyxZqYfyPHKVfKYgUgC492UgiWzywWflsgMeTZ7L-SBO/s320/photo-69.jpg" width="320" /></a></div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-22625649898860092902011-09-25T09:23:00.000-07:002011-09-25T09:23:38.894-07:00Sunday Morning Breakfast by JenC<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sunday mornings are my favorite! I get to sleep in and take all the leftovers from the fridge and make a huge breakfast. This is plate number 1. One fried egg, beef patty with cilantro, and Applegate Farms bacon. Next up....HUGE salad with dressing. </div><div class="separator" style="clear: both; text-align: center;"><br />
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Jen's Pineapple Glaze Chicken<br />
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In a mixer blend:<br />
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fresh pineapple<br />
cinnamon<br />
coconut oil<br />
lemon juice<br />
one drop honey<br />
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Mix and pour all over chicken<br />
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Cook and eat!<br />
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Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com1tag:blogger.com,1999:blog-3261541075676762587.post-52277465167111399572011-07-11T08:00:00.000-07:002011-07-11T08:00:13.491-07:00Portabella Side by JenCI know I have posted this before, but well worth another. I mostly have protein readily available when it comes to dinner. The veggie is always what keeps me standing in front of the fridge starring. Portabella's are less than 5 minutes and super filling.<br />
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1. Wash throughly<br />
2. Drizzle olive oil, then salt and pepper on the gills.<br />
3. On a medium hot pan sauté in olive oil and cover with a pan. It should get pretty hot!<br />
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It will start to shrink a bit after a couple of minutes. When you see that turn the fire off and let it sit with the lid on it and soak up the oil. For extra goodness, add 5 drops of worcestershire sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMF-UTfx_Ws0GAYPRgJhi9iFf1xdSsVuYwEbt9w41ww9nAxHqqgUejdiAK5f8EA0zmlJUPm49rmzczMrG6Y4oLV7NoJpqWDF2MUCUoAzzbfCcqBpSFctlEjO4B1KVoWGn3Gthu4R0h7Mo/s1600/IMG_3051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMF-UTfx_Ws0GAYPRgJhi9iFf1xdSsVuYwEbt9w41ww9nAxHqqgUejdiAK5f8EA0zmlJUPm49rmzczMrG6Y4oLV7NoJpqWDF2MUCUoAzzbfCcqBpSFctlEjO4B1KVoWGn3Gthu4R0h7Mo/s320/IMG_3051.JPG" width="320" /></a></div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-58218598306488103452011-06-20T10:26:00.000-07:002011-06-20T10:26:24.466-07:00Takoba<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13WNguCYKhUU7vZ3eRsG_VUTg7_oVAKixEaUGW_rI3aAQoEEYXIYcdi6r_ZdBbEN7NU-ZlJQAVNqVyWpYZtLIebem5laIfZ0YdmjkSGpOmB10GJuQ9VrgjyEKGKWWPwQE_rjBGpgX4OOr/s1600/Takoba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13WNguCYKhUU7vZ3eRsG_VUTg7_oVAKixEaUGW_rI3aAQoEEYXIYcdi6r_ZdBbEN7NU-ZlJQAVNqVyWpYZtLIebem5laIfZ0YdmjkSGpOmB10GJuQ9VrgjyEKGKWWPwQE_rjBGpgX4OOr/s320/Takoba.jpg" width="320" /></a></div>I ventured to a new spot with my sister and roomie for Sunday brunch. Cute, quaint place on the east side. It is located on E. 7th St & Onion. <br />
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<div style="text-align: center;"><span style="font-size: medium;"><b><a href="http://www.takobarestaurant.com/">Takoba</a> </b></span></div><br />
There is outside patio seating, which is perfect for the SunGoddess in me, and then indoors for anyone who prefers to stay cool from the TX heat.<br />
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I ordered the <a href="http://www.takobarestaurant.com/food/brunch/">De Salmon Torta</a> with my own substitutions. I did without the bread and instead had the salmon and 2 poached eggs over a bed of spinach with shredded red onion and jicama. I put the garlic-caper cream cheese on the side and ate some of it with my meal. The guacamole was awesome, and I definitely enjoyed their variety of salsa with chips.<br />
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Holler! Coach Showout Megan ParsonsMegan Parsonshttp://www.blogger.com/profile/11064262443512021082noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-8757403803509317552011-06-13T10:14:00.000-07:002011-06-13T10:14:36.127-07:00Brussels for Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsydCNeiUj-eUoaiiXAztvM-6ffdCoO83GheL-jd6nVD2RtQz3YKbgo_xg-kfg48Jixp62dZhzPeFzPE0-KNm4-OpjMl6YaMZtgG90ELzFQOsbPc6zXC2c5a-202VXX_7DbaDh2CXuRDE/s1600/bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsydCNeiUj-eUoaiiXAztvM-6ffdCoO83GheL-jd6nVD2RtQz3YKbgo_xg-kfg48Jixp62dZhzPeFzPE0-KNm4-OpjMl6YaMZtgG90ELzFQOsbPc6zXC2c5a-202VXX_7DbaDh2CXuRDE/s320/bacon.jpg" width="320" /></a></div>Who says you can't have brussel sprouts for breakfast? Not this girl. I threw a piece of bacon in the skillet, let it cook for a sec, then threw on 3 eggs. In another pan I sauteed brussel sprouts, bacon, and garlic. Topped the eggs with the veggie mix and BAM--- yummy breakfast. <br />
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Holler! Coach Showout Megan ParsonsMegan Parsonshttp://www.blogger.com/profile/11064262443512021082noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-13979409457623917882011-06-07T17:44:00.000-07:002011-06-07T17:49:32.756-07:00Cod With Bacon and Creamy Fennel by Jess<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41REHe-tyqG2_W0xGQhWZAZ0Q8zmF1qGceVDiTVVhHSZQGLuTlEeLSOR_wASPjUD83taaRn6wjgkso2aRIVKMvjqtjgP4MVrurVdqBDN896NQ6wSiSar3xVtY6WC8f63dmBKHuh6PdDc/s1600/Food+Blog.png"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5615644318903949938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg41REHe-tyqG2_W0xGQhWZAZ0Q8zmF1qGceVDiTVVhHSZQGLuTlEeLSOR_wASPjUD83taaRn6wjgkso2aRIVKMvjqtjgP4MVrurVdqBDN896NQ6wSiSar3xVtY6WC8f63dmBKHuh6PdDc/s320/Food+Blog.png" /></a><br /><strong>Ingredients:<br /></strong>3 cod fillets<br />1 lg. fennel bulb, sliced<br />2/3 cup coconut milk<br />1 cup chicken stock<br />1/4 cup sun-dried tomatoes<br />2 garlic cloves, minced<br />1T grainy mustard<br />salt/pepper to taste<br />4 slices nitrate free Applewood smoked bacon, cut into 1/2 pieces<br /><br /><strong>Cooking Steps<br /><br /></strong>1. Heat a large skillet over a medium heat and cook the bacon pieces until it starts to crisp-up.<br />2. Remove the bacon from the skillet and set aside.<br />3. Add the fennel wedges to the hot skillet with the rendered bacon fat.<br />4. Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes, until slightly browned, while stirring occasionally.<br />5. Stir in the chicken stock, coconut milk, garlic and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.<br />6. In the mean time, season the fish to taste with salt and pepper, heat a pan over a medium-high heat and cook the fish in the remaining cooking fat until just cooked through.<br />7. Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.<br /><br /><strong>Delicious and only takes about 35 minutes!</strong>Jessica Stephenhttp://www.blogger.com/profile/04612183821148568580noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-72390442147873546282011-06-01T09:30:00.000-07:002011-06-01T09:30:48.085-07:00A little post-dinner treat by JenC<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJbBy_mSBdVYATgEj4iA1wsKSIQXE8-5Cpk5xJkwDWY1Q7Gxu8erDNaC_JmKRoysk-fGcOExuUnx-q56R2QpYPJFuIXtAi8oe4rDVduYvf8rOHw5uTRAu6N7aQ5bmdj8zaqoWu_01UwN0/s1600/IMG_2832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJbBy_mSBdVYATgEj4iA1wsKSIQXE8-5Cpk5xJkwDWY1Q7Gxu8erDNaC_JmKRoysk-fGcOExuUnx-q56R2QpYPJFuIXtAi8oe4rDVduYvf8rOHw5uTRAu6N7aQ5bmdj8zaqoWu_01UwN0/s320/IMG_2832.JPG" width="320" /></a></div>YUM. Bacon wrapped dates. I got this from Ingrid, a fellow bacon lover.<br />
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Cut a thin Applegate farms bacon in two. Wrap it around a date. ( i cut the seed out easily). Cook in the oven at 400 for 15.<br />
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DONE.<br />
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For extra..dip in almond butter and eat. AMAZING. Its small and filling.Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-76068915506413815142011-05-11T10:22:00.000-07:002011-05-13T13:50:10.032-07:00Breakfast- Out Again by JenCSo my old favorite post 20 mile run breakfast place- MAGNOLIA'S on Lake Austin Blvd. I would lay a towel down in the chair with my run group ( sweaty running butts ) and go to town on a whole wheat pancake with a quart of syrup. Top it off with a gallon of Orange juice...to get the vitamin C.<br />
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Now a days- Crossfit Jen eats the T-Rex omelet, no cheese, salsa, avocado, with a little banana on the side along with bacon. Times have changed but the food hasn't. Its still great and they make it any way you want!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3RS0oZrfZVfCMQWLGXnzIq_Pmjo4BQxlKR8-kUOb_hkk0UZHIHlEig3UdnS9BjiJyod5u1TySWC7fXciVQ8Ol7wv0dW9LgJ9cI6_CXh7HKFfKaSUtT-0A6IbsLikS_R6MXflcp3ZkUqr/s1600/IMG_2625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3RS0oZrfZVfCMQWLGXnzIq_Pmjo4BQxlKR8-kUOb_hkk0UZHIHlEig3UdnS9BjiJyod5u1TySWC7fXciVQ8Ol7wv0dW9LgJ9cI6_CXh7HKFfKaSUtT-0A6IbsLikS_R6MXflcp3ZkUqr/s320/IMG_2625.JPG" width="320" /></a></div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-33021799428177105072011-05-10T08:56:00.000-07:002011-05-11T10:21:16.288-07:00Austin Land and Cattle by JenCFolks, I just have not been cooking! Its awful! Our house is under construction and now eat out every night. I am not happy about it, but know it will pay off once the house is done. What won't pay off is the extra bloat and too much wine ( or just enough :)) from the restaurants. On a positive note this has been a great time to find paleo or gluten free places to eat and share with you. Here is the first one you need to try.<br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><a href="http://www.austinlandandcattlecompany.com/">Austin Land and Cattle</a></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VcmIhds1wMd4BLig4oJN3ac9IlWBY3PNiQSs66Lx_X2Hnilfpr3fy0ZAYxvxZ_AVEBQCtboCRQmLp39wdiflny7bbQuhuRrSHQh4mCeFPDuJG1aOTKy_qscHrm1Vec9lVm7B8VDTqWgo/s1600/austin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VcmIhds1wMd4BLig4oJN3ac9IlWBY3PNiQSs66Lx_X2Hnilfpr3fy0ZAYxvxZ_AVEBQCtboCRQmLp39wdiflny7bbQuhuRrSHQh4mCeFPDuJG1aOTKy_qscHrm1Vec9lVm7B8VDTqWgo/s320/austin.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></b></div><u>Positives: </u><br />
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<ul><li>all meat is grass fed</li>
<li>family owned</li>
<li>no protein is served with dairy products all over it</li>
<li>vegetables can come steamed with no butter- if you ask</li>
<li>sweet potato fries</li>
<li>awesome wine by the bottle list</li>
<li>incredible HUGE spinach salad- and with all spinach, no white crap lettuce- comes with big fresh bacon and topped off with a bacon dressing </li>
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<u>Negatives:</u><br />
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<ul><li>parking- few and far between</li>
<li>wines are not that great on the glass list. ( personal taste )</li>
<li>Appetizers are hard because a lot is fried or has mystery sauces.</li>
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</div><div class="separator" style="clear: both; text-align: center;">I had the salmon with sauce on the side, and veggies. Overall this place is an 8 out of 10. I highly recommend my fellow paleo foragers to go here and grub!</div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-81711894617764648102011-04-15T06:00:00.000-07:002011-04-15T06:00:11.854-07:00Afternoon Top-Off<div align="center"><strong><span style="font-size:180%;">Afternoon Top-Off</span></strong></div><br /><div align="center"><strong>Coach Karen</strong></div><br /><div align="center"><strong>The Paleo Diet Cookbook</strong></div><br /><div align="center"></div>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. <em>serves 1</em> <br /><div align="center">1 banana</div><br /><div align="center">4 egg whties</div><br /><div align="center">Ground nutmeg to taste</div><br /><div align="center">pinch of salt</div>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.Karenhttp://www.blogger.com/profile/02857539944431327593noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-81489995229175037002011-04-11T13:22:00.000-07:002011-04-11T13:22:09.237-07:00Pork Chili Verde<strong>Pork Chili Verde</strong> via <a href="http://swolefoods.tumblr.com/post/3846804176/pork-chili-verde">Swole Foods Blog</a><br />
Posted by: Jess Clark<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sEyue5qDC2Q/TaNiuRr_9_I/AAAAAAAAAcI/6AaAPhduczI/s1600/Pork+Chili+Verde.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" r6="true" src="http://4.bp.blogspot.com/-sEyue5qDC2Q/TaNiuRr_9_I/AAAAAAAAAcI/6AaAPhduczI/s320/Pork+Chili+Verde.jpg" width="320" /></a></div><br />
1 5 pound pork shoulder, ideally bone-in<br />
1 teaspoon each cumin and fennel seeds<br />
10-15 tomatillos <br />
1 large onion, quartered<br />
5 cloves of garlic, peeled<br />
3-5 jalapenos, stems removed but left whole<br />
2 limes<br />
1 bunch cilantro<br />
Garnish: diced avocado, sliced radish, lime wedges<br />
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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.<br />
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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. <br />
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Serve with diced avocado, sliced radishes, and lime wedges on the side. Yum!Jessicahttp://www.blogger.com/profile/04694162112366921826noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-26642449620461892282011-04-06T15:34:00.000-07:002011-04-06T15:34:20.119-07:00Almond Crackers by Coach Megan Parsons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6R_xW5mCgLKcEzN7GnHrcl9Dj1Rtn-pRywrgDOsoqGj92ttVjuQ67fV6mQo6LpGitenKvBPUgxS6_ZyDO60WTf1jwZqiWCuVLmdIhcuiohyphenhyphenPrb1eYErHs4NyM05YNA2p_b4nsgu92Sgv/s1600/IMG00171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6R_xW5mCgLKcEzN7GnHrcl9Dj1Rtn-pRywrgDOsoqGj92ttVjuQ67fV6mQo6LpGitenKvBPUgxS6_ZyDO60WTf1jwZqiWCuVLmdIhcuiohyphenhyphenPrb1eYErHs4NyM05YNA2p_b4nsgu92Sgv/s320/IMG00171.jpg" width="320" /></a></div>YUM. Crunchy. Delish.The perfect treat to a protein packed meal. I paired mine with <a href="http://showoutmeg.blogspot.com/2010/10/ceviche.html">ceviche</a> and kale. My sister even thought of substituting the oregano for cinnamon if you were looking for a different flavor.<br />
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<span style="background-color: red;">FOCUS:</span> Just like the saying for Lay's potato chips-- <i>You can't eat just one</i>. You've been warned.<br />
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<b>Almond Crackers-</b><br />
<br />
<i>Ingredients:</i><br />
2 cups almond flour<br />
2TB olive oil<br />
1ts baking soda<br />
1-2TB oregano (I used 2TB)<br />
3TB water<br />
<i><br />
</i><br />
<i>Directions:</i><br />
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.Megan Parsonshttp://www.blogger.com/profile/11064262443512021082noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-35675746445456093042011-04-04T04:32:00.000-07:002011-04-04T04:32:00.525-07:00French Fries...almost....by JenC<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3z8tgeBkMLhHNxKMg6m8e57iFdZKmT9piCclTMDkVQlpbsfIZaOxijvXDJgR80HHBg8Yf4wivRnzsAtD1BSWP5xJ3JPZxS4JbhXkBwq-DUcEFRLLfb00AmH_a9TBUERKaOyYkerNdBFG/s1600/IMG_2217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3z8tgeBkMLhHNxKMg6m8e57iFdZKmT9piCclTMDkVQlpbsfIZaOxijvXDJgR80HHBg8Yf4wivRnzsAtD1BSWP5xJ3JPZxS4JbhXkBwq-DUcEFRLLfb00AmH_a9TBUERKaOyYkerNdBFG/s320/IMG_2217.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">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. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC9gmDv3Hd5gYYd18eqKhqZy-gqh1BskY78B8fltK7YGf66UatgSoMdjACInzwak4hQqjLHCU-3At8FvOSittNdD1WvV0a2mbFfvLjmrU59c5IZ2E_eiW6X3mx2jWsqsjSdxghqLyVks0/s1600/IMG_2218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC9gmDv3Hd5gYYd18eqKhqZy-gqh1BskY78B8fltK7YGf66UatgSoMdjACInzwak4hQqjLHCU-3At8FvOSittNdD1WvV0a2mbFfvLjmrU59c5IZ2E_eiW6X3mx2jWsqsjSdxghqLyVks0/s320/IMG_2218.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Olive oil, salt, pepper, and cooked for an hour at 425. What a treat!</div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-58899894972649380282011-04-02T07:11:00.000-07:002011-04-02T07:11:00.912-07:00Chorizo and Almond Crusted Halibut<div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Ladies and Gentlemen may I present to you the answer to all your last minute dinner dilemmas....</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-VHu_Re5dBRM/TZPi0xayP2I/AAAAAAAAA2M/zXDJ7aJVtuA/s1600/PBcookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="http://3.bp.blogspot.com/-VHu_Re5dBRM/TZPi0xayP2I/AAAAAAAAA2M/zXDJ7aJVtuA/s320/PBcookbook.jpg" width="240" /></a></div><br />
<div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">It is no secret that I love all things <a href="http://www.marksdailyapple.com/">Mark Sisson</a>. 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!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia;"><strong>Time in the kitchen:</strong> 25 minutes</span></div><div style="text-align: center;"><span style="font-family: Georgia;"><strong>Servings:</strong> 2</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia;"><strong>Ingredients:</strong></span></div><div style="text-align: left;"><span style="font-family: Georgia;">-1/2 c. (about 2 oz.) roughly chopped Spanish chorizo</span></div><div style="text-align: left;"><span style="font-family: Georgia;">- 1/4 c. blanched almonds with no skin</span></div><div style="text-align: left;"><span style="font-family: Georgia;">- 1 Tbsp. roughly chopped parsley</span></div><div style="text-align: left;"><span style="font-family: Georgia;">- 2 skinned halibut fillets (in my case, tilapia) about 1/2 pound each</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia;"><strong>How to:</strong></span></div><div style="text-align: left;"><span style="font-family: Georgia;">1) Preheat oven to 400 degrees</span></div><div style="text-align: left;"><span style="font-family: Georgia;">2) In a blender (or food processor), blend the chorizo, almonds, and parsley until almonds are in small pieces</span></div><div style="text-align: left;"><span style="font-family: Georgia;">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.</span></div><div style="text-align: left;"><span style="font-family: Georgia;">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.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia;">This recipe can be found on page 125-126 of the <em>Primal Blueprint: Quick & Easy Meals</em> cookbook.</span></div>Anonymoushttp://www.blogger.com/profile/05377741959437283860noreply@blogger.com1tag:blogger.com,1999:blog-3261541075676762587.post-47141863508730570152011-04-01T06:00:00.000-07:002011-04-01T06:00:10.322-07:00Rebound Power Breakfast<div align="center"><strong><span style="font-size:180%;">Rebound Power Breakfast</span></strong></div><br /><div align="center">Coach Karen</div><br /><div align="center">The <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Paleo</span> Diet Cookbook</div>Eating a meal high in protein after a kill strength workout will allow you to reap the <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">greatest</span> benefit from all your hard work. <em>serves 2</em> <br /><div align="center">2 teaspoons extra virgin olive oil</div><br /><div align="center">8 omega 3 eggs</div><br /><div align="center">1 small tomato, diced</div><br /><div align="center">2 scallions, diced</div><br /><div align="center">1 teaspoon dried basil</div><br /><div align="center">4 <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">ounces</span> Roasted Turkey Breast, diced </div><br /><div align="center">Cayenne Pepper, to taste</div><br /><div align="center"></div>Heat oil in a <span id="SPELLING_ERROR_3" class="blsp-spelling-error">cast</span> iron <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">skillet</span> over medium flam. Beat eggs in a small bowl with a wire whisk. Pour into skillet and cook for 2 <span id="SPELLING_ERROR_5" class="blsp-spelling-error">mins</span>, lifting up edges with a plastic spatula every <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">thirty</span> seconds. Add tomato, scallions, basil, and cooked turkey. Fold over, cover and cook for 2 ins. Cut in half and slide onto 2 plates. <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Season</span> with pepper to taste.Karenhttp://www.blogger.com/profile/02857539944431327593noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-38939126991474193082011-03-31T06:00:00.000-07:002011-03-31T06:00:10.076-07:00Post-Workout Banana-Coconut Whip<div align="center"><strong><span style="font-size:180%;">Post-Workout Banana-Coconut Whip</span></strong></div><br /><div align="center"><strong>Coach Karen</strong></div><br /><div align="center"><strong>The Paleo Diet Cookbook</strong></div>A great option for a post, short Session workout, this tasty treat is quick and easy to prepare. Enjoy post-workout to restore your potassium levels and refuel your tank. serves 2 <br /><div align="center">2 large, very ripe (spotty) bananas</div><br /><div align="center">1 scoop egg white protein powder</div><br /><div align="center">4 teaspoons natural flaked coconut</div><br /><div align="center">Freshly ground nutmeg, to taste</div>Puree bananas in a food processor until smooth. Add half of the egg white powder and puree, then add the remaining powder. Puree all ingredients until well blended. Top with coconut and nutmeg to taste!Karenhttp://www.blogger.com/profile/02857539944431327593noreply@blogger.com1tag:blogger.com,1999:blog-3261541075676762587.post-65006460119542963132011-03-30T05:00:00.000-07:002011-03-30T05:00:03.372-07:00Bison Stuffed Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRIQ_pDx5lm1vqKlHPLiVAB8ZqXLpDTxviMTL5V7vZCS_72pAuXiP7BizNVIoLkTfUlMGrERKLjSi1ZYpQIrKZmuSmdls_f7TRfqWIeKP0z8GWrt5GAeN8U9jaad1pZfVyYQAUlO8z6g/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJRIQ_pDx5lm1vqKlHPLiVAB8ZqXLpDTxviMTL5V7vZCS_72pAuXiP7BizNVIoLkTfUlMGrERKLjSi1ZYpQIrKZmuSmdls_f7TRfqWIeKP0z8GWrt5GAeN8U9jaad1pZfVyYQAUlO8z6g/s1600/photo.JPG" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><b><br />
</b></u></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><b>Ingredients</b></u></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 Large Bell Pepper </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1/2 Finley Chopped Onion</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1/4-1/3 pound Ground Bison</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">1 Teaspoon Oregano</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Salt and Pepper to Taste</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><u><b>Instructions</b></u></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Preheat Oven to 400 Degrees</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">- Slice off top of bell pepper and scoop out seeds</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">- Over bell pepper with foil and place in oven Bake for 5-7 min till soft</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">- While Peppers are in oven saute onions in olive oil, then add bison and oregano breaking the meat into small pieces cook for 5 min till bison is slightly still pink. Season to taste.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">- Turn oven to broil - spoon meat into the pepper and pressing meat down till the pepper is full as possible</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Thanks Diane for the GREAT Recipe you made from The Primal BluePrint Cookbook by Mark Sisson!!!!!!!!</div>Heather Reedhttp://www.blogger.com/profile/07687583791189802758noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-42213641761962471692011-03-29T11:55:00.000-07:002011-03-29T12:00:59.605-07:00Roasty Toasty Beets with Hazelnuts<div align="center"><strong><span style="font-size:180%;">Roasty Toasty Beets with Hazelnuts</span></strong></div><br /><div align="center"><strong>Coach Karen </strong></div><br /><div align="center"><strong>The Paleo Diet Cookbook</strong></div><br /><div align="center"><strong></strong></div>Fresh beets are very tasty. Roasting this root vegetable brings out its flavor, which is further enhanced by the delectable hazelnut finish. <em>serves 4</em> <br /><div align="center">1 bunch beets, leaves removed and beets quartered</div><br /><div align="center">2 tablespoons extra virgin olive oil</div><br /><div align="center">1 tablespoon dried basil</div><br /><div align="center">1 garlic clove, pressed</div><br /><div align="center">2 tablespoons chopped roasted hazelnuts (filberts)</div><br /><div align="center">Freshly ground black pepper, to taste</div>Preheat oven to broil. Toss beat with olive oil, basil, and garlic in a glass or ceramic baking dish. Broil for 30mins, stirring once at the halfway point. Top with roasted hazelnuts and pepper. <em>I'm learning to eat beets. When buying this item at the grocery store, I must have had an odd look on my face because I ended up having an interesting conversation with a gentlemen who informed me he uses the leaves in his juicer! Enjoy!</em>Karenhttp://www.blogger.com/profile/02857539944431327593noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-60197595563197323572011-03-29T09:38:00.000-07:002011-03-29T09:38:21.381-07:00Acorn Squash with Coconut Butter by JenCThis is a great side dish! It goes with anything, easy to cook, and easy to keep for leftovers. Its even great cold.<br />
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<ul><li>Cut the acorn squash in half- scoop out loose pieces and seeds</li>
<li>wrap in foil- nothing on it</li>
<li>cook for 45 min at 400- or until soft</li>
<li>the last five minutes its in the oven scoop a big spoonful of coconut butter in the middle. Turn the oven off and let it sit</li>
</ul><br />
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SO GOOD!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUzAFlnaD-laijmwhSwg8mUO8stGz8mcdhmGpV9Fpoi3-KRhATQFYwmPQHMYzMX3Rvkk9Dd76n2h4FhNtpAhthIGLYO6SoRJN5kPGQ7F05PttdbKoKTnJ4TPPd1sitbIE-xW5TQqCPIxz/s1600/IMG_2067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUzAFlnaD-laijmwhSwg8mUO8stGz8mcdhmGpV9Fpoi3-KRhATQFYwmPQHMYzMX3Rvkk9Dd76n2h4FhNtpAhthIGLYO6SoRJN5kPGQ7F05PttdbKoKTnJ4TPPd1sitbIE-xW5TQqCPIxz/s320/IMG_2067.jpg" width="239" /></a></div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-44439477676929111152011-03-20T07:58:00.000-07:002011-03-20T07:58:54.436-07:00Yummy Brussels Sprouts DishIf you love brussels sprouts as much as I do, you'll enjoy this delicious recipe. I like to serve it with braised chicken thighs or chicken & apple sausage links. Yum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-qb3pWRq0cQo/TYYVfILsSvI/AAAAAAAAAcE/A3q1qtSdJAI/s1600/brussels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://lh3.googleusercontent.com/-qb3pWRq0cQo/TYYVfILsSvI/AAAAAAAAAcE/A3q1qtSdJAI/s320/brussels.jpg" width="320" /></a></div><br />
Ingredients:<br />
3 tablespoons coconut oil<br />
1/2 pound shallots, thinly sliced<br />
Coarse kosher salt<br />
2 tablespoons apple cider vinegar<br />
1 1/2 pounds brussels sprouts, trimmed<br />
3 tablespoons extra-virgin olive oil<br />
1 cup water<br />
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Preparation:<br />
Melt 3 tablespoons coconut oil in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 mins. Add vinegar. Stir until brown and glazed, about 3 mins. <br />
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 mins. Add 1 cup water. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 mins. Add shallots; season with salt and pepper. Yield 8 servings.<br />
Posted By: <a href="http://coachjessicaclark.tumblr.com/">Jess Clark</a>Jessicahttp://www.blogger.com/profile/04694162112366921826noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-6369818836662348092011-03-16T15:43:00.000-07:002011-03-16T15:43:54.065-07:00Crock Pot Chicken by JenCI was just introduced to this "crock pot" with a free one given to me by a friend/client. How I have lived before, I am not sure.<br />
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I bought a whole chicken fryer from whole foods. I threw it in the pot with olive oil, random spices, and one half an onion.<br />
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Went to a meeting, got a massage, got home and it was DONE! 3.6 hours on low heat and it was the best chicken I have had in a while.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt9mNRVvLn2r_OirY4X6L1bvoAh64DHyZE1WWB2WPJslwjBpKf9unl-IbCnCOWNQhY2HgGtIn2lg1UpTUXED0Ciher9O81AKfcyRdmmY11OQrAJQXobyQWn5TfnFdQhRJTQIFskuB0kSW/s1600/IMG_2049.JPG" imageanchor="1"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTt9mNRVvLn2r_OirY4X6L1bvoAh64DHyZE1WWB2WPJslwjBpKf9unl-IbCnCOWNQhY2HgGtIn2lg1UpTUXED0Ciher9O81AKfcyRdmmY11OQrAJQXobyQWn5TfnFdQhRJTQIFskuB0kSW/s1600/IMG_2049.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AIyJFw0G6fAVcEd1kRvyFbllJI-vJ8CrWMvMmuk_MrUonvwD69IZ16DK4x_gK8CP5kVP6DfL6AD-JzzXwynPJMI67r8LGJAIfB41AqF9qd1CgcrjDZ7FU7jQT8qBPANoVPYVsQNISQpU/s1600/IMG_2051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AIyJFw0G6fAVcEd1kRvyFbllJI-vJ8CrWMvMmuk_MrUonvwD69IZ16DK4x_gK8CP5kVP6DfL6AD-JzzXwynPJMI67r8LGJAIfB41AqF9qd1CgcrjDZ7FU7jQT8qBPANoVPYVsQNISQpU/s320/IMG_2051.JPG" width="320" /></a></div>Jen Shawhttp://www.blogger.com/profile/17248861992620794880noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-88225357780752996442011-03-08T14:57:00.000-08:002011-03-08T14:57:16.328-08:00Butternut Squash Pancakes by Coach Megan Parsons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8K-cVMOp83OzzapZJDTlk0J7hjjNym7qel-6XF96w3BI8g-DuL3PHxpsG4gpsvSgp6wK430rF88h7XYDoEHyVYglheWZ6_p02Aql4olLBy5mfUm21NPhgqLbNQ1LbUGOsxdbl0hvNJo8/s1600/IMG00150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8K-cVMOp83OzzapZJDTlk0J7hjjNym7qel-6XF96w3BI8g-DuL3PHxpsG4gpsvSgp6wK430rF88h7XYDoEHyVYglheWZ6_p02Aql4olLBy5mfUm21NPhgqLbNQ1LbUGOsxdbl0hvNJo8/s320/IMG00150.jpg" width="320" /></a></div>I wanted to mix it up one weekend morning for breakfast so I took a combination of <a href="http://showoutmeg.blogspot.com/2011/02/zucchini-pancakes.html">Zucchini Pancakes</a> and Coach Crystal Nelson's <a href="http://justlikemomnevermade.blogspot.com/2010/12/butternut-squash-hashbrowns-by-crystal.html">Butternut Squash hashbrowns</a> and made my very own Butternut Squash pancakes.<br />
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<i>Ingredients</i>:<br />
1 cup of butternut squash<br />
2 eggs<br />
2 tsp coconut flour<br />
Salt & pepper<br />
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<i>Directions</i>: I peeled the butternut squash with a potato peeler. Sliced it in pieces small enough to fit in a food processor and used the shredding part of the food processor to thinly slice the butternut squash. DO NOT food process or it is one big mush. You will have plenty left over to use throughout the week for other meals. Mix all ingredients together. Pour in a skillet greased with coconut oil or ghee and BAM-- yummy pancakes. I paired mine with bacon or chicken sausage.Megan Parsonshttp://www.blogger.com/profile/11064262443512021082noreply@blogger.com0tag:blogger.com,1999:blog-3261541075676762587.post-30648476073576845442011-03-03T09:25:00.000-08:002011-03-03T09:25:16.563-08:00Flatiron Steak on Autumn Greens<div align="center"><span style="font-family: Georgia, "Times New Roman", serif;">I'm horrible when it comes to grilling; mostly because I don't practice using it nor take lessons from my husband. If you happen to be like myself, this recipe is super easy and prepared in the oven.</span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia;"><strong><u>Chipotle-Dusted Flatiron Steak on Autumn Greens</u></strong></span></div><div align="center">(Recipe taken from Sunflower Market magazine)</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-MquC62KVNEQ/TW_LhEcr0YI/AAAAAAAAAy0/VpR6NlRFum8/s1600/FlatIronSteak_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" l6="true" src="https://lh3.googleusercontent.com/-MquC62KVNEQ/TW_LhEcr0YI/AAAAAAAAAy0/VpR6NlRFum8/s320/FlatIronSteak_03.jpg" width="320" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><u>Ingredients: (serves 2-4)</u></span><br />
<span style="font-family: Georgia;">-2 Flatiron top-blade or top loin strip steaks</span><br />
<span style="font-family: Georgia;">-1/2 tsp. powdered or granulated garlic</span><br />
<span style="font-family: Georgia;">-1/2 tsp. chipotle chili powder (I used cracked red pepper flakes)</span><br />
<span style="font-family: Georgia;">-1/2 tsp. sea salt</span><br />
<span style="font-family: Georgia;">-1 sprig fresh rosemary, finely chopped</span><br />
<span style="font-family: Georgia;">-1 tsp. olive oil</span><br />
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<span style="font-family: Georgia;"><u>Autumn Greens Ingredients:</u></span><br />
<span style="font-family: Georgia;">-1 Tbsp. fresh lemon juice</span><br />
<span style="font-family: Georgia;">-1/2 Tbsp. honey (optional)</span><br />
<span style="font-family: Georgia;">-1/2 Tbsp. balsamic vinegar</span><br />
<span style="font-family: Georgia;">-2 Tbsp. extra virgin olive oil</span><br />
<span style="font-family: Georgia;">-1/2 Tbsp. fresh thyme leaves</span><br />
<span style="font-family: Georgia;">-1/2 small shallot, finely chopped</span><br />
<span style="font-family: Georgia;">-1/2 Tbsp. chopped fresh italian parsley</span><br />
<span style="font-family: Georgia;">-8-10 ounces prewashed baby greens mix</span><br />
<span style="font-family: Georgia;">-2 pink lady apples, cut into 1/2 in. cubes</span><br />
<span style="font-family: Georgia;">-4 oz. walnut pieces</span><br />
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<div align="center"><span style="font-family: Georgia, "Times New Roman", serif;">1. Remove steaks from refrigerator 15 minutes before broiling; place on broiler pan. Preheat broiler. In a small bowl, mix together garlic powder, chipotle powder, salt, and rosemary. Sprinkle steaks evenly with half of the garlic-chipotle mixture. Drizzle with 1/2 tsp. olive oil and smear into surface of steak with the back of a spoon. Turn the steaks over and repeat.</span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia;">2. In a large salad bowl, whisk lemon juice, honey, and vinegar until thick. Continue whisking while drizzling in 2 Tbsp. olive oil until emulsified. Add thyme, shallot, and parsley; whisk until incorporated. Set aside.</span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia;">3. Cook steaks until nicely browned, about 3 minutes per side for medium-rare. Remove from oven, cover with foil, and let rest for 5 minutes.</span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia;">4. Add salad greens and apples to bowl with vinaigrette. Toss well and add salt and pepper to taste. Divide among two to four dinner plates. Slice steaks across shorter dimensions into 1/4-inch slices. Fan out across salad; top with toasted walnuts and devour! :)</span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia;">*How to toast nuts: preheat oven to 400 degrees. Place nuts on a baking sheet and toast for 6 minutes, max.</span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia;">*The steaks broil pretty quickly so if you prefer medium-rare make sure to only cook 3 minutes on each side; depending on thickness.</span></div>Anonymoushttp://www.blogger.com/profile/05377741959437283860noreply@blogger.com0