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paleo

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Lemon Bars

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These delicious bars have won over the hearts of many . . . even my citrus-disliking husband loves these lemon bars!  Please be forewarned they are deeeeeelicious most likely a results of their HIGH fat content.  Either way make with caution because you may just become obsessed.

This recipe is: Paleo and free of: gluten, grains, soy, dairy, processed sugars

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Makes 16 small squares

INGREDIENTS

Crust

1.5 cups almond meal

2 heaping tbsp coconut oil melted

2 tsp vanilla

2 tbsp maple syrup

Filling

1/2 cup fresh lemon juice

3 eggs

1/4 maple syrup 

1/2 tsp lemon zest

4 tbsp coconut oil

DIRECTIONS

  1. For the crust mix the CRUST ingredients together in a bowl and push flat in a 9 by 9 greased pan and bake for 10-15 at 350.
  2. In a saucepan on low place eggs and maple syrup and zest and continuously stir until it begins to thicken (applesauce/yogurt consistency).
  3. Add 1 tbsp of coconut oil at a time, stirring and waiting till it melts, then adding the next tbsp of coconut oil. Lastly add lemon juice and stir till it thickens back up.
  4. Pour thickened lemon topping on top of baked crust and set in fridge for 1-2 hours.
  5. Cut 4x4 and Enjoy!

Nutrition Facts: 1 Serving 7.3g carbs, 11g Fat, 3.3g Protein

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Chicken Dan-Dan

This was another delicious cooking adventure, I'm starting to realize I am a huge fan of mixing the following things: ginger, garlic, rice vinegar, toasted sesame oil and coconut aminos and you get GOLD flavors!  A little peanut butter never hurts either  . . . YUM!

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This is great dish to consume post workout due to the heavy amount of carbs in the noodles or try prepping the dish separately (like i did) and you will have more control of the carbs in the dish so you can eat it with just the chicken and veggies if it's a rest day or throw the noodles on there if its been an active day for you.

This recipe is: Gluten Free, Dairy Free, soy free, sugar free

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Serves 4

INGREDIENTS:

- 1/2 bag Trader Joes Organic brown rice & quinoa noodles

- 1 tbsp minced fresh ginger

- 2 tsp minced garlic

- 3tbsp coconut aminos

- 3/4lb cubed skinless chicken breasts

- 2/3 cup low sodium chicken broth or vegetable broth

- 2 tbsp creamy peanut butter

- 1 tbsp rice vinegar

- 2tbsp + 2 tsp toasted sesame oil

- 1/4 cup diced green onions

- 1 1/2 red bell peppers

- 1/2 lb snow peas

- 1/2 cup chopped roasted salted peanuts

 

DIRECTIONS:

1. Bring large pot of water to boil.  Add noodles, stirring to separate.  Cook until tender ~5-8min.  Drain and rinse with cold water.

2. In a bowl mix ginger, garlic, coconut aminos, and cubed chicken.  In a separate bowl mix peanut butter, chicken broth, rice vinegar, and 2 tsp sesame oil.

3. Heat a large nonstick frying pan over high heat and swirl in 2tbsp toasted sesame oil.  Add green onions and chicken mix, stirring to break up meat, until chicken is lightly browned and no longer pink.  Add bell peppers and stir for 2minutes.  Add chicken broth mix and stir for 3minutes.

4. Add snow peas and noodles to pan, with tongs toss until snow peas are bright green and noodles are combined.  Add 1/4 cup peanuts and top with more green onions and serve.

Per Serving: 604cals, 48g Carbs, 31g Protein, 33g Fat

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Lemon Garlic Prawns

YUMMMMM, that's really it here, super easy and delicious, a must try if you like seafood!

Prawns are great source of protein, low calorie and low fat food.  You will also get a good hit of calcium, potassium, phosphorous and vitamins A and E.

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Serves 2

INGREDIENTS

- 8 oz prawns

- 2 Fresh lemons

- 2 garlic cloves

- salt & pepper

- parsley

- 2tbsp olive oil

DIRECTIONS

1.  Preheat over to 350F

2.  Juice lemons, mix juice with olive oil, salt, pepper.

3.  Add in crushed garlic cloves and mix.

4.  Place prawns in tin foil boat, covering with lemon oil mix, topping with parsley.  Wrap up tin foil boat nice and tight and bake for 30min and enjoy!

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