Paleo Pumpkin Kiss Cookies

October 22, 2015 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

I was dying to try these Paleo Pumpkin Kiss Cookies as soon as I found them on Pinterest and they did NOT disappoint!

From cavegirlcuisine.com

Ingredients:
6 Medjool dates, pitted
1/4 cup blanched almond flour
1/4 cup pumpkin puree
1 egg
1/4 tsp allspice
1/4 tsp cinnamon
1 tsp baking powder
1/4 cup unsweetened shredded coconut
1/3-1/2 c Enjoy Life chocolate chips, melted

Directions:
1. Blend dates and almond flour in food processor
2. Add pumpkin, egg, allspice, cinnamon, baking powder, coconut and blend
3. Preheat oven to 350 degrees F
4. Drop dough on parchment paper or silpat (12-15 cookies) and indent with thumb in the middle
5. Bake for 10 minutes
6. Melt chocolate (I used microwave but you could do it in a double boiler)
7. When cookies are baked, fill indent with melted chocolate

Tuscan Pork Chops

May 27, 2015 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

These Tuscan Pork Chops are super easy and super delicious!!

(adapted from sweetcdesigns.com)

Ingredients:
2 bone-in pork chops
1/2 yellow onion, diced
1 tomato, diced
2 cloves garlic, minced
2 tsp avocado oil
1 tsp dried oregano
1/2 tsp dried sage
2 tsp fresh basil
Salt and pepper

Directions:
1. Heat pan over medium-high heat and add oil.
2. Season pork chops with salt and pepper. Place chops in pan and sear on one side. Flip and sear on the other side.
3. Reduce heat to medium and add onions. Cook pork chops 2 more minutes on each side.
4. Add garlic, tomato and herbs. Simmer about 5-8 more minutes or until pork chops are fully cooked.

This recipe made quite a bit of tomatoes and onions. Although we served the pork chops with the tomatoes and onions on top, we still had leftovers. The next day, I added them to scrambled eggs and it was the perfect combination!

Coconut Basil Grilled Chicken

May 27, 2015 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

This coconut basil grilled chicken is the perfect meal when you want to grill out but still want to keep it healthy!

(Adapted from The Slim Palate Paleo cookbook)

Is there anything better than dusting off the grill and putting it to use once it starts to warm up again? Memorial Day is usually full of hot dogs, brats, hamburgers, etc. Charlie and I decided to throw a chicken on the grill with a side of veggies!

We’ve made this recipe before and it NEVER disappoints!

Ingredients:
1/2 cup coconut milk (full-fat)
1 medium onion, chopped
4-6 cloves garlic (I did 6 because I LOVE garlic)
Zest and juice of 1 lime
6 large basil leaves, or more to taste
1 tbsp fish sauce (I use Red Boat)
1 tsp coconut aminos
1/2 tsp pepper
1 broiler chicken, cut into 8 pieces (breasts, thighs, drumsticks and wings)
2 tbsp ghee or avocado oil for grill (we cooked on foil)

Directions:
1. In a blender, blend coconut milk, onion, garlic, lime, basil, fish sauce, coconut aminos and pepper.
2. Place chicken pieces in a bowl or plastic storage bag and pour marinade over.
3. Marinate in fridge for at least 4 hours.
4. Place chicken on greased grill (or foil on grill) and cook until the chicken reaches an internal temperature of 165 degrees F.

Serve with any sides you want! I sauteed some spinach and zucchini in separate pans in a little avocado oil, seasoned with salt and pepper.

Enjoy!

3 Day Refresh Results

April 10, 2015 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

I didn’t want to just post my 3 Day Refresh results without a little explanation because there’s so much more to it than just what you see in the picture. The picture on the left was me beyond frustrated and grasping for a little hope. I had been following a Paleo diet for almost 2 years and had amazing results, but I somehow made myself believe I could go back to gluten-free grains and dairy. By the time I got to the picture on the left, I had already cut all grains back out of my diet (except my daily Shakeology). I REALLY hoped I would be able to keep dairy. Well, that’s a big fat no! The difference between the picture on the left and the picture in the middle was simply dairy.

I knew I needed to just cleanse my body of all the garbage (even though still organic and unprocessed) I had been feeding my body for months. I wanted to start with a clean slate. My friend and fellow coach, Claire, asked me to do the 3 Day Refresh with her and my first reaction was “nope!” I did it last year and although I lost 5 lbs, it was HARD! I decided to put my excuses aside and do it anyway. Looking back…thank GOD I did! I have never been so laser focused and back on track ready to rock my summer goals!

I actually have never done any kind of detox or cleanse before the 3 Day Refresh because I feared not getting the proper nutrients and STARVING. The 3 Day Refresh is very different because you get your protein through Shakeology and the Vanilla Fresh Shakes, fiber through the Fiber Sweep and fruits/veggies, carbs through fruits/veggies and then also healthy fats; I mainly ate avocado, almond butter, coconut oil and olive oil. I would be lying to you if I told you I was never hungry during the 3 days. Yes, I was hungry. You consume about 900 calories a day for 3 days. Was I starving? No. In fact, even though I went to bed hungry most nights, I woke up feeling amazing and energized.

So what does a day of eating look like on the Refresh?

Day 1:

Day 2:

Day 3:

Honestly, last time I did it, I lost 5 lbs and gained it back because I went back to my old ways. This time was 100% different. I know exactly what happens if I go back to my old ways and I have no desire to do that. I lost 3.9 lbs and 1 inch directly from my waist. It’s now 3 days later and I’ve lost an additional 1/2 inch from my waist and I’m sticking to my healthy eating. I’m strict Paleo and have started incorporating Intermittent Fasting so I’m eating all my calories within an 8-hour window.

Questions? I’d love to answer them!

Here’s a video I recorded the morning after I finished:

Chorizo Breakfast Hash

March 25, 2015 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

My current obsession is chorizo breakfast hash! You know how they say, “If it’s not broken, don’t fix it?” I decided to go back to the basics of the things I LOVED during my Whole30. There are many things from my Whole30 I don’t want to bring into my daily life: mainly the lack of wine and chocolate. However, this recipe is one thing I’m bringing back! It’s the perfect mix of spice from the chorizo and sweetness from the sweet potatoes….plus you get your veggies early in the day!

The original recipe calls for chorizo, but I prefer to make my own seasoning blends. Primal Cravings has a great seasoning blend, which I use and adjust to take a bit of the spice out.

Chorizo seasoning
1 T paprika
1 T granulated garlic
2 tsp chili powder
1/2 tsp cinnamon
1/4 tsp cayenne
2 T apple cider vinegar
2 T hot sauce (I use Frank’s)
2 tsp salt (I use pink Himalayan)

I mix and add that to 1 lb of ground pork. Once it’s cooked thoroughly, I remove from the pan and add:

1 c sliced yellow onion
1 lb sliced crimini mushrooms

Once onions begin to soften a bit add:

2-3 c diced sweet potatoes

I leave the skin on, but you could definitely peel them. Then add another tsp of garlic powder (or 1-2 cloves minced fresh garlic) and pepper to taste. At this point I needed to add about 1 T of olive oil to prevent sticking to the pan. Once the sweet potatoes are fork tender, add:

1 bunch kale, rinsed and chopped

Add cooked chorizo back in and mix altogether until kale is a nice dark green color.

It makes about 5 servings and is perfect for a week’s worth of breakfast (if you’re a creature of habit like myself)!

I hope you enjoy!

APPLE PORK BURGERS

April 21, 2014 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

www.multiplydelicious.com

Ingredients
1 pound ground pork
1 apple, cored peeled and shredded
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/4 teaspoon sea salt
1/4 teaspoon chili powder (or fresh ground black pepper)
1/4 teaspoon cinnamon
1 1/2 tablespoons gluten-free Dijon Mustard
2 green onions, diced
1 garlic clove, minced (or 1/8 teaspoon garlic powder)

Directions
In a large bowl, mix all of the above ingredients together making sure to fully combine. Don’t be afraid to get your hands in there and mix things up too. It works great and it’s better for the meat. Let everything sit together for at least 30 minutes.
Then form into 6 equal portioned burger patties.
Heat a pan over medium-high heat. Once hot, place burgers on pan and allow them to cook on one side for about 3-4 minutes. Be careful here because if you flip them too soon there is a chance they will fall apart. Once cooked on one side flip and cook on other side until completely cooked and no longer pink in the middle.

SALMON WITH ZUCCHINI, CHARD AND TOMATOES

March 7, 2014 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

http://www.inspiralized.com/

Ingredients
2 zucchinis
Salmon filet (skinned removed), cut into 2 inch chunks
1 tbsp olive oil
1 pinch of red pepper flakes
salt and pepper, to taste
1/2 pint cherry tomatoes, halved
2 garlic clove
1 bunch, leaves of green chard
1/4 cup of vegetable broth

Directions
Prepare the chard. Cut out the white stem of each leaf and cut into 3 inch pieces. Place aside. Thinly slice zucchini and set aside. Heat up a saute pan. Once heated, add a little olive oil and place the chunks of salmon down and season with salt and pepper. Cook until finished (about 8 minutes) and set aside. While your salmon is cooking, place a small saucepan over medium heat and drizzle in a little olive oil. Cook tomatoes for about 3-4 minutes. When done, set aside. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, cook for 1 minute and then add in the red pepper flakes and green chard. Cook the chard for about 1 minute and then add in zucchini and vegetable broth. Cook for about 5 minutes, stirring frequently until chard wilts and zucchini softens and heats through. Place the zucchini and chard in a bowl and top with tomatoes and salmon.

SAUSAGE STUFFED APPLES

March 7, 2014 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

http://www.tgipaleo.com/

Ingredients
6 Granny Smith Apples
1 T Coconut Oil
1 lb Pork Sausage
1 Egg
1/2 Onion
1 Medium Carrot
1/4 c Pecans, chopped
1/4 t Black Pepper
1/4 t Cinnamon

Directions
Carefully cut out the core of the apples and create a nice little cavity for the stuffing. Leave at least 1/2″ of flesh all around. Grate the onion and carrot in a food processor, or at least dice them all really fine. Set aside. Heat the oil over medium-high heat and brown the sausage. Remove to a mixing bowl, reserving the grease in the pan. Add the veggies to the drippings and cook for 3-4 minutes. Add veggies to ground sausage along with the pecans, pepper, egg, and cinnamon. Fill the apples with the sausage stuffing and arrange in a baking dish. Sprinkle the tops with a little more cinnamon if desired. Bake at 350 degrees for 40 minutes, until heated through.

LEMON HERB CHICKEN

February 26, 2014 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

http://www.recipe.com/

Ingredients
4 skinless, boneless chicken breasts
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon finely shredded lemon peel
Juice from 1 lemon
2 teaspoons snipped fresh thyme
1 teaspoon snipped fresh rosemary
1/4 – 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 – 1/4 teaspoon ground black pepper

Directions
Place chicken in a resealable plastic bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel and juice, the snipped thyme, rosemary, crushed red pepper, salt, and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Preheat oven to 375F. Place chicken and marinade in oven safe baking dish. Cook for 20 minutes, turn chicken over and bake for another 20 minutes or until done.

SHEPHERD’S PIE

February 21, 2014 by Anne Filed Under: Anne's Blog, Uncategorized Leave a Comment

http://www.health-bent.com

Ingredients
1 lb. ground beef
1 onion, diced
2 cloves garlic, finely chopped
2 carrots, chopped
4 oz. mushrooms, sliced
1 T each FRESH rosemary, sage and thyme
1/2 c chicken stock
1 head cauliflower, chopped and boiled in water until soft
2 eggs
S&P

Directions
Preheat your oven to 400ºF. In a deep-sided saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1/2 c chicken stock. Use a spatula to pick up any brown bits on the bottom of the pan. Turn the heat off and toss in 3/4 of the chopped herbs along with some salt and pepper.
In a small bowl, whisk together the egg, a splash of chicken stock and the cooked cauliflower pieces. Use a combination of whisking and smashing to get the cauliflower as smooth as possible. Throw in the rest of the herbs along with a nice, heavy pinch of salt. Spoon the mixture on top of the meat and press into an even layer with your spatula.
Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.