Tuesday, May 21, 2013

K*I*S*S with a blade steak, asparagus and strawberry/walnut spring mix

Today was simple.

Blade steak - grilled in a cast iron frying pan in bacon grease.  Salt and pepper for seasoning.  We got the pan nice and hot, seared both sides for about 2-3 minutes each and then turned the heat down and let it cook about 10 min each side.  Searing is the important step to give it a nice crusty coating and lock in the juices.

Bacon wrapped Asparagus.  Uhhh.....take a piece of bacon and wrap it around an asparagus. Walla.  I baked at 400 about 20 min

Spring mix with chopped fresh strawberries, walnuts and a lite raspberry vinaigrette.

It doesn't get much easier this this folks.  Well maybe a little easier.

I'm sad to say the blade roast is one of the last cuts of meat we have from a half cow we bought last summer.  It was well worth the investment. Home grown, corn fed and delicious.  This year my goal is to buy grass fed as I hear their flavor is the best.

Monday, May 20, 2013

Easy Monday with Burgers

I use to hate Mondays.  Now I look forward to them.  It usually means a chance to hit it hard at the gym following an active rest day Sunday.  Today's no exception.  I was introduced to bench pressing for the first time ever.  We've done a few floor press ME's but nothing on a bench.  The gym bought enough benches for each station at the rig.  I love our community and especially our coaches.  They really work hard to make the gym a great place.  Oh back to the bench press....146lb ME.  I was happy with it. 

The WOD was good.  5 pull ups, 10 push ups, 20 push downs and run to the stop sign.  I'm guessing 1/4 mile.  12 AMRAP.  I got 4 full rounds and only broke a few times at the stop sign.  My breathing is getting much better the more I run and my pull ups were unbroken butterflies for the first two rounds and then three/two for the last two.  Getting better!!  In case you don't know what a butterfly pull up is, watch the video.

Monday's are usually always hectic so dinner has to be simple. Tonight Lexus made burgers and sweet potato fries.  Family favorites.  We usually have plain burgers and make them breakfast burgers by adding a fried egg and bacon. I chose to make mine on a bed of massaged kale and use a few left overs I had in the fridge.
Nothing special to make the burgers and she used coconut oil to fry them.  Salt and pepper, a little garlic and onion powder.  To make the salad I took kale and broke up the leafs into small pieces and discarded the veins.  Covered it with some sea salt and gentle massages the salt into the leafs until the started to wilt and break down the salt crystals.    I did this yesterday evening so the kale was nice and soft and the salt was completely absorbed. 
I topped the kale with the hamburgers, some left over baked green beans, cucumbers, onion and a few hot peppers. 
A side of sweet potato fries and I'm full!


  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground red pepper
  • 1 tablespoon(s) vegetable oil
  • 2 large (about 1 1/2 pounds) sweet potatoes

  • Directions
    1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
    2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.



    Sunday, May 19, 2013

    Clean out the fridge, Dirty Eggs

    Breakfast can be the most challenging meal to keep interesting.  It's not always easy to make something fresh when you have limited time in the morning. 

    During the week you collect little left overs of things like broccoli, bacon, onions, handfuls of left over kale or mushrooms that just didn't make the recipe but are still good so you can't throw out. Well these little treasures are what makes up my "dirty eggs".  I also refer to them as "clean out the fridge eggs".

    Throw what ever you have left over in a sauté pan, cook to desired tenderness, add scrambled eggs!  Walla

    Dirty Eggs

    I use how ever many eggs based on how much leftover stuff I have.  This batch I used about eight eggs. I whip them pretty good and add garlic and onion power along with salt and pepper before adding to the veggies.

    This batch has broccoli, kale, spinach, bacon, and onion.

    Other batches I've used mushrooms, sweet potato's, apples, you name it I've probably put in  eggs.  I've even used left over dinners and added it to eggs for breakfast.  Taco meat is good mixed in eggs and topped with fresh salsa.

    I also mix up a batch of mayo and hot sauce for my eggs.  I only use Sriracha Hot Chili Sauce.

    2 Tbls spoons mayo (the real stuff)
    1 Tbl spoon hot sauce

    I don't really measure but it's close to this mixture.  Add or  take away hot sauce based on your liking.

    I have found that Dirty Eggs keep pretty good in plastic containers. They make good leftovers for the next day. 

    Sunday Scallops with a side of Plaintains.

    This week has been a busy one with not a lot of cooking time.  Makes me sad and makes it hard to post a blog if I don't cook.

    We did get a lot done around the house, doctor visits, shopping, pool open, wood chopped and stacked, house cleaned, laundry done. I missed a birthday party but made the Strongman Saturday at Blind Dog Gym.

    Tonight's dinner was quick and easy.  My first attempt to cook scallops and I think I over cooked them. They were still good and the flavors were awesome.  I didn't have three shallots, only one large one.  The wonderful flavor of the shallots made the dish. Defiantly don't go light with them, use at least three.  I also used fresh basil and chives from my garden. 


    1/2 Pound of bacon (preferably organic, with no additives and nitrates)
    10 Scallops (wild ,sea scallops)
    3 Shallots chopped
    4-5 Kales leaves
    1 Tablespoon of fresh basil chopped
    1 Tablespoon of fresh chives chopped
    Chop bacon into small pieces and cook on medium heat for approx. 5-7mins.  Add chopped shallots and continue to sauté for 5 mins. until onions are translucent. Remove the mixture from the heat and set aside in a bowl.  In the same pan add the scallops and cook in the bacon fat for 5 mins/ side on medium heat.  Pour the bacon mixture, chives, basil and kale over the scallops and continue to cook and stir for an additional 3mins. Enjoy!

    Can I have a side of Plantains???
    Lexus and I love sweet potatoes.  They've been a good substitute for the nasty white version the world seems to think are so great. Yuck.

    My husband has not been an easy conversion to Paleo when it comes to potatoes. He will not eat sweet potatoes no matter how I fix them.  So he's had to settle for meat and vegetables only when Lex and I enjoy our sweet potato fries.  Until Today!!!!  He says to me "these are really good, I would eat these instead of potatoes over those sweet potato things you make"   SCORE


    Prep and Cook Time: 10 minutes
    Ingredient list:
    1 plantain
    Ghee or coconut oil
    Chipotle chili powder
    Directions: Melt one tablespoon of coconut oil or ghee in a large skillet over medium heat. Choose a plantain that is dull yellow with patches of black. Riper plantains are blacker. Cut off each end and split the plantain down the middle lengthwise with a knife. Peel the halves and lay them in the hot skillet. Let them cook for 2 minutes, then turn and let the other side cook 2 minutes. I used tongs to move my plantains around, but you could you a spatula. Then repeat until each side has cooked about 4 minutes. Transfer to a plate and dust the hot plantain slices with salt and chipotle chili powder. Eat immediately and enjoy!

    Tuesday, May 14, 2013

    Sweet Potato Hash with Sausage and Eggs

    Will you look at that?  Will  you look at that!!!!!!!!  There was nothing left within 1/2 hour of serving this dish.

    The only thing I can say is when the recipes says to let it cook until its very brown, do it.

    I used Chorizo and fresh rosemary from the garden. and of course no parmesan cheese if it's going to be paleo.  This one is by far one of my favorites.


    Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
    serves 8
    2 pounds onions, about 2 large
    1 tablespoon unsalted butter
    Table salt
    1 pound fresh Italian sausage or chorizo
    3 pounds sweet potatoes, about 3 large potatoes, ideally organic
    6 large garlic cloves
    4 long stalks rosemary, about 1/4 cup of leaves
    3 tablespoons olive oil
    1 tablespoon kosher salt, plus more to taste if necessary
    Freshly ground black pepper
    To serve:
    Large eggs
    Kosher salt and freshly ground black pepper
    Parmesan cheese, to serve
    To make the hash:
    Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.
    Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.
    While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.
    When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.
    Refrigerate the cooled hash for up to 5 days.
    To serve:
    Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
    Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)
    Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

    Gluten Free Bread!!

    One of my favorite places is Miller's Apple Hill.  Not only is it a great place to pick apples in the fall, it has a great bulk food store.  If  you're from this area check it out.  They carry all types of spices and  baking stuff. And now they stock, coconut oil, almond meal, coconut flour, flax seed...and more.  And the prices are awesome!!
    So... those of you that know me, know I'll start a conversation with just about anyone. While I'm checking out the lady is commenting on the coconut oil and the good price. So we start chatting about eating healthier and staying away from flour and wheat. We talk about coconut flour (I was buying that too) and how she hasn't found many recipes that use it. I shared information about cookies we recently made with coconut flour.  She offered this great bread recipe she knew by heart! 
    Now I will say the bread was dry.  Probably more dry then I would have liked.  But heat it up and add a little almond butter or cashew butter and it was yummy.  I didn't try it as a sandwich but it was firm enough to have worked. 

    Hamburger Helper - Paleoish Style

    Hamburger Helper is a staple in America. Growing up I can remember looking forward to Mom making it for dinner.  Living single as a young adult it's what you survived on. And of course the cycle of bad choices continued when I was a single Mom of two. Both my kids became accustomed to eating it as a favorite meal.

    No we didn't make hamburger helper for Dinner.  We have broken the cycle of bad choices and we made our own healthier version.

    I have to give my daughter all the credit for this one.  I had a package of ground meat that we had for a few days. I knew if I didn't use it that day it would be forgotten and go bad. So I asked her to brown it and we'd figure out later what to make with it.  Later when she was almost done she said to me "I know you'll think this is gross but my friends Mom use to make this for us"  She then explained putting American cheese, mustard and ketchup in with the meat and mix it up.  I said that doesn't sound gross but we couldn't use cheese.  I bet adding cheese would make it even better!

    No photo because it actually looks really gross and I couldn't figure out how to present it!

    So this is what we did. We didn't measure so I'm guessing how much we used. You'll want to adjust to your liking and add a little at a time.

    1lb cooked ground beef, drained and rinsed
    1 cup mayo
    1/2 cup ketchup
    1/2 - 1/4 cup mustard
    about 5 or 6 hamburger pickle chips, chopped (about 1/4cup)
    1/4 cup chopped onions (I used red but I'm sure any kind would be okay)
    Salt and Pepper

    Mix it all up - heat it and enjoy!  This is where you can add it to a hamburger bun with lettuce and tomato or in a wrap if you are eating carbs.

    I can't call it Paleo...but I can call is lower in calories and chemicals then the standard Hamburger Helper.  Great for left overs!!!

    Sunday, May 12, 2013

    Happy Mothers Day - Paleo Nut Candy

    Happy Mothers Day. Today is good, following12 hrs of sleep I apparently needed, I'm feeling refreshed and energized.  Laundrys almost done, bedroom picked up, wings in the oven, bird bathed, cage cleaned, kitchen picked up and its just noon.

    My husband gave me money to by the weight lifting shoes yesterday for Mother day. So excited I went to Dick's and with Andreas help I was able to purchase a pair of Rebox.  (I made friends with Andrea at Comet Crossfit. She works at Dick's and was nice enough to give me $20 off in coupons. Thanks Andrea!)  Then my daughter informs me that her and Gary also got me weight lifting shoes. They are coming in the mail.  It's nice to be loved.  I can't wait to see which ones they got me. I've determined when I return the pair Vince bought I'll turn around and get another pair of Nanos.   Winning!!

    I'm working on this week menu and can't wait to make a few new recipes.  Bacon and Scallops is on the list.  While I'm researching I threw together a batch of Paleo Nut Candy.  I've made a version of this in the past with cayenne pepper for a spicy mix.  This time I'm keeping them sweet.
    Be careful with these. Pre-package them in serving sizes of about 1/2 to 1/4 cup.  Otherwise you'll eat a whole bowl  and the fat content will defeat the purpose of eating healthy fats!! Ha Ha. It will be tempting to eat the whole bowl trust me.  Once they cool I'll add in some dried cranberries and blueberries (if the market has blueberries)

    Be sure to remove from cookie sheet when you take out of the oven.  It hardens fast and you'll end up loosing some of it to pieces of tin foil. :-(

    Paleo Nut Candy”
    1/3 cup Honey (I’ve also been adding a little real maple syrup lately)
    1/3 cup Coconut oil
    1 tsp Nutmeg
    1 tsp Cinnamon
    5 cups of mixed nuts (I like to use salted nuts)
    Anything else you want (raisins, coconut flakes, cranberries, dried cherries, etc.)
    1.        Pre-heat oven 325
    2.       Heat honey, oil,  nutmeg and cinnamon in sauce pan until it just starts to simmer.
    3.       In a bowl, pour sauce over mixed nuts
    4.       Mix nuts to cover with honey/oil
    5.       Spread on a baking sheet and bake at 325 for 20 minutes.  I put wax paper or tinfoil on the cookie sheet to help with clean up.  (don’t wash bowl, set aside and use to let the nut mixture cool after they come out of the oven)
    6.       Remove and let cool.
    7.       Mix in extras
    8.       EAT

    Mothers Day 2009 - Her last one. Miss you Mom, everyday

    More photos of Mom...Photos of Mom

    Tuesday, May 7, 2013

    My favorite...this week

    I'm the kind of person who can't stay constant.  I go from one thought to another, from one idea to another, from one conversation to another...and usually in a short period of time.  So, I always have new favorites.  You will hear me say "oh that's my favorite...this week" Guaranteed next week it will be something different.

    I decided I'll share my favorites on my blog. Why not. Some of my favorites are pretty cool.  Like this weeks.



    Carrot Cake - Yep I said Carrot Cake

    I'm a big snack person. It's one of the greatest challenges I face with Paleo. I'm always looking for something to curb the sweet tooth.  I stumbled upon this recipe and its a keeper. The only drawback is, like the caveman bars, when its room temperature it doesn't stay together.  And my non-paleo husband who loves carrot cake approves.   

    This is my rendition. I followed the recipe exactly.

    Carrot Cake Energy Squares
    Makes 12 squares
    1/2 cup raw almonds
    1/2 cup raw walnuts
    1 teaspoon ground cinnamon
    1/4 teaspoon sea salt
    1/2 cup raisins
    1 cup grated carrots (about 2 medium carrots, grated)
    1 tablespoon unsweetened applesauce
    1 tablespoon virgin coconut oil, melted
    1 teaspoon finely grated lemon zest
    Line an 8×8-inch baking dish with parchment paper, making sure that there is some paper overhanging the sides of the pan.
    In a food processor fitted with the steel blade, process the almonds, walnuts, cinnamon, and salt until finely ground, about 30 seconds. Add the raisins and process for 10 seconds.
    Transfer to a large bowl and stir in the grated carrots. Then stir in the applesauce, coconut oil, and lemon zest until thoroughly combined. Press the mixture firmly and evenly into the bottom of the lined pan. Freeze for about 1 hour or until firm.
    Remove the bar “slab” from the pan using the parchment paper overhang. Cut into 12 squares. Store the squares in an airtight container in the refrigerator.

    Monday, May 6, 2013

    Simple Shrimp Salad

    PaleoOMG is one of my favorite sites.  Just about every recipe I've tried from this site has been good.  And I love some of her blogs.  

    For this recipe I used the little baby salad shrimp and it worked out great.  I also used fresh herbs.  Yes I planted my herb garden yesterday and couldn't wait to use some. I kept everything else pretty much the same.
    I made the salad yesterday and let the flavors fuse together overnight. Shrimp salad for dinner! Yum


    Simple Shrimp Salad
    Prep time:
    Cook time:
    Total time:
    • 3 eggs, hard boiled, peeled, and chopped
    • 2 cups cooked and peeled shrimp, chopped
    • 1 green apple, cored and diced
    • ½ red onion, diced
    • 4 stalks of celery, diced
    • ¼ cup ground dijon mustard
    • 2 tablespoons white wine vinegar
    • 1 tablespoon olive oil
    • 1 tablespoon raw honey (optional- remove for 21DSD friendly)
    • ½ teaspoon parsley (I used dried, fresh is the best though)
    • ½ teaspoon thyme (I used dried, fresh is the best though)
    • ½ teaspoon basil (I used dried, fresh is the best though)
    • salt and pepper
    1. First boil your eggs. Add three eggs to a small saucepan filled with water, place over high heat and let boil for 15 minutes. Then put eggs in cold water and let cool. Then peel and chop and add to a large bowl.
    2. Then chop your cooked shrimp, green apple, red onion, and celery and add to the bowl with eggs.
    3. Add the rest of the ingredients to the bowl and mix well.

    Sunday, May 5, 2013

    Pizza Burgers - who needs flour crust when you have a burger.

    This is one of those 20% pushing the limits on Paleo.  There is a vegan cheese that has no dairy you can get at Giant Eagle.  I just don't remember the name.  It's kind of like cheese if you are doing strick Paleo and would work. You find it at the end of the regular shredded cheese. White package. Or just put pizza toppings on without cheese.  Who needs the cheese right?

    My attempt was with ground turkey.  I won't do it again.  They were good but a ground sirloin burger would have been way better.  So I'm doing them again in the near future. I also didn't have a chance to make my own sauce so I just used a pizza sauce in a squeezy tube.  I know....I know.  20% remember.  And I used regular cheese and pepperoni.  So okay it wasn't even close to Paleo.  But I'm sure I can adapt Paleo next time with a few adjustments.  No cheese, no pepperoni.


    • 1 pound pastured ground sirloin
    • 1 egg
    • 1 tsp. Italian seasonings like Penzeys Tuscan Sunset
    • ½ tsp. kosher salt
    • 4 Tbs. organic no salt added tomato paste
    • 1-2 Tbs extra virgin olive oil
    • pinch more of Italian seasonings
    • ground black pepper
    • Toppings: grated mozzarella (primal), un-cured sliced pepperoni, sliced fresh olives, slided pepperdews, anything else you like on pizza
    1. Preheat oven to 425 degrees.
    2. Mix together beef, egg, 1 tsp. Italian seasoning, and salt until well blended.
    3. Place a piece of plastic wrap in a wide-mouth mason jar lid and press a scant ¼ cup of the beef mixture to the edge of the ring, forming a small patty. Repeat until all the meat is used.
    4. Place the patties on a foil lined jelly-roll pan with edges and bake for 8 minutes.
    5. Meanwhile thin the tomato paste with some olive oil- I liked 2 Tbs. and add a pinch of Italian seasonings and black pepper. Set aside.
    6. Remove the beef crusts from the oven and dab the tops with paper towels to remove excess grease. Top each with a tsp. of tomato paste mixture and your desired toppings. Bake another 5 minutes.
    7. Remove pizzas to a paper towel lined plate, then place on a serving platter or on cupcake paper liners.
    8. Eat immediately or allow to cool completely and stack in wide-mouth mason jars.
    Here's a photo of my version.


    When you just need ice cream!! Pineapple Whip

    Since following the Paleo logic I have learned that I am lactose intolerant.  BIG TIME.  I guess when you always live with pain in your gut, gas and bloating you think it's normal. 

    Well my friends, cut dairy out of your diet for 30 days and then drink a big glass of milk.  Or have a bowl of your favorite ice cream.  Yikes

    I will say I still struggle with cheese.  I can't seem to give it up completely.  In moderation,  I count it towards my 20%.

    Dairy Milk - I can live without. Sour Cream - found a vegan replacement that works. Yogurt - didn't really like it to begin with.  Ice Cream - I found Pineapple Whip.


    1 fresh pineapple, peeled, cored and chopped
    1 cup almond milk
    1 tablespoon honey (optional, for authentic sweetness)
    First off, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer. As you can see from the picture below, the frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher.
    This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.
    Duly note she says a blender most likely will not work.  I proved her wrong.  Almost broke my blender and had to fight with it the entire time, I almost chopped the metal fork into the mix but luckily it only bent the prongs.  If you have a vitamix great.  I'm going to stick to the blender.  To accomplish it I added more milk to allow the blender to mix it. The frozen pinapples are too much for the little blades. 

    Still amazing and delishious. This was my photo.

    Porridge....It's not to hot or to cold...it's just right for Paleo

    You can only eat eggs so many mornings.....just saying.  I needed a new quick and easy breakfast that filled me up.  This one did the trick.  It reminds me of CreamO'Wheat.  Only better.  I've cheated and added Stevia with fresh strawberries.  I've also used Almond milk as a substitute when I didn't have Coconut milk.

    #Whole30 Banana Nut Breakfast PorrdigeIngredients (yields 4 servings)

    1/2 cup raw cashews
    1/2 cup raw almonds
    1/2 cup raw pecans
    1 very ripe banana (makes it easier to digest plus adds a little more sweetness)
    2 cup coconut milk
    2 teaspoons cinnamon
    dash of sea salt for soaking water

    Place the nuts in a large bowl and sprinkle the sea salt over them. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight.
    Drain the nuts and rinse 2 or 3 times, until the water runs clear.
    Add the drained nuts to a food processor or high-speed blender. Blend the nuts with the banana, coconut milk, and cinnamon until smooth.
    Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.
    Serve with raisins, chopped nuts, and an extra splash of milk if desired.

    We have eaten ours with fresh strawberries. Delish!

    Taco Soup - Great for the whole family - Paleo or not

    This one was proven true with the little ones.  Since they are non Paleo they ate it with nacho chips, chedder cheese and sour cream on top.  As did my husband.


    Cooking Steps

    1. In a large soup pot over medium heat, brown up the beef.
    2. Remove the beef from the pot and add in the onion, green pepper, squash, and garlic.
    3. Once veggies are soft add the beef back into the pot along with all of the spices.
    4. Stir around till al the spices are fragrant.
    5. Now add in all the canned ingredients and the beef broth. You can add more or take away some of the broth depending on how soupy or thick you want this dish to be.
    6. Let this simmer for about 20-30 minutes. Taste to see if you need salt and pepper.
    7. You could also garnish the top with some minced red onion, avocado slices, or cilantro. This is also very good the next day after the flavors have a chance to come together even more.


    • 1 lb of grass fed beef    my paleo-ish life uses any kind of ground beef.
    • 1 onion diced
    • 1 green pepper diced
    • 1 yellow squash or zucchini diced
    • 1 small can of diced green chili
    • 2 cans of diced tomatoes
    • 1 can of tomato sauce
    • 2 cups of beef broth
    • 1 minced jalapeño
    • 2 T of chili powder, 1 T of cumin, 1 T of garlic powder, 1 T of onion powder, 1/2 t of paprika, salt and pepper to taste

    Caveman Bars

    These are simply the best.
    There isn't much to add beyond the video.  We cut them up and wrap in saran wrap for easy to go snacks.  I follow the recipe exactly with the only change being what kind of dried fruit or chocolate I add, if any.
    A must make.

    What is Crossfit? How did I get started?

    In case you don't already know.  This is what Crossfit is.... watch the video.

    How did I get started in Crossfit? 

    The story is pretty cool.  My son who is actively serving in the United State Navy had taken a voluntary deployment to Afghanistan.  While on his leave home before deploying he took me and his sister to a local Crossfit box that had opened just a few months earlier.  He has been doing Crossfit for about a year and wanted to share it with us.  At the time I was in the worst shape of my life. At 180 lbs and a couch potato, I ate everything and did nothing. 

    This is what he told me.

    "Mom I want you to do this while I'm gone. If you don't you'll sit around and worry about me.  Try to become a different person by the time I come back"

    He doesn't remember saying this to me but I'll never forget it.  And I wasn't about to let him down considering what he was about to do for all of us.

    Little did I know....

    These are the pictures my son took of my first WOD

     Yea right...I think he only had me do five sit ups, five burbees and five squats.  I was toast.


    Almond Chicken - This one is a no fail favorite

    20120104-203359.jpgThis one my daughter found.  She has made it the last two times and its delicious.  Easy and quick for the busy lifestyles we have.



    • 2 lbs chicken breast tenderloins
    • 3 eggs
    • 1 cup almond meal
    • 2 tbs chili powder
    • 1 tbs Italian seasoning
    • 1 tbs garlic powder
    • 1 tsp cayenne
    • Salt and pepper to taste


    Preheat oven to 400. Line a 13×9″ baking pan with foil and grease it.
    Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 12 minutes each side.

    Brownie Bites!! OMG

    One of the biggest things I miss about "bad" food is sweets.  After every meal I'm always looking for something to quench the sweet tooth.  In my search I came across a recipe for Brownie Bites.  There are alot out there but I like this one.  I've made them a few times now and have tested them on "non" Paleo eaters with huge success.

    Remember I said I steal most of my stuff from other peoples blogs.  This link will take you to the page for the recipe I used.  I have also posted it here in case the page ever goes away.  My notes are in red about the recipe.


    This coping stuff from other pages is too easy.  There ought to be a law...just saying.

    Chocolate Brownie Bites
    Prep time

    Total time
    Don't look for this fancy prep time and total time to be on all my blogs
    • 1 cup raw Almonds
    • 1-1/2 cups pitted Medjool Dates (approximately 10-11 dates)
    • 3-1/2 Tbsp Cocoa Powder (try to use the good stuff)
    • 4 Tbsp Shredded Unsweetened Coconut
    • ⅛ tsp salt
    • 1 tsp Pure Vanilla Extract (I never measure, so pour in what makes you happy) I'm still using the cheap imitation stuff. Part of my 20%
    • Water
    1. Add all ingredients except water to the blender (I use a Blendtec) I just used my food processor, works great in the order listed (the keeps the dates from getting stuck in the blades).
    2. Pulse a few times until your almonds have been chopped up pretty small (there can still be a few good sized pieces). You may need to scrape the sides 1 or 2 times.
    3. If your mixture is dry, add in a small drizzle of water (I’m guessing no more than ¼ – ½ tsp).
    4. Once everything is combined, scoop the mixture into a bowl and mix/knead just to make sure it’s nice and combined.
    5. Enlist the help of small humans (aka: children) to roll the mixture into Tbsp-size balls. I have no small hands so I just do this myself.
    6. Eat them all, or maybe share one or two with your small human helpers. It’s your call. I eat almost all. I share with my daughter who also eats Paleoish.

    So this is me. Crazy Right? Well maybe.......

    So this is me...crazy right?  Well maybe.....

    Why do I have this blog?

    I've been doing Crossfit  (www.crossfit.com) for just over a year.  It's May 2013 now.  About halfway through the year I did a Paleo 30 day challenge with the gym.  During this time I fell in love with the eating habits of someone following a Paleo diet.  I tried the zone diet. Way to much math involved.  Of course like any "diet" I went back after 30 days to eating like I had for the last 45 years. OMG did that suck.  I felt bad, my gut hurt, I gained weight, and most importantly, my workouts sucked.  This is when I decided I was going to change my eating lifestyle.  My workouts were to important to me to suck at them. 

    I went through the house and threw away all the bad food. Frozen, canned, bagged and boxed.  I actually didn't throw it away, I gave it to others less fortunate then me.  I did feel guilty because I knew that food was bad for them.

    Now more then half a year has passed and I've settled into what I call the Paleo"ish" life.  I'm not 100% paleo by any means and most the time I'd be hard pressed to say I'm 80%.  But that's the goal.  80%.  I believe doing this blog will help me get there.

    I'm not trained in cooking, keep this in mind.  Most of what I post here will be linked to other sites and other blogs I've taken from. I'll put my own twists on them though.