As I was making my meals for today, I realized I needed another snack. I looked in the fridge and found some mini-tomatoes. I love the salty taste. I do experiment with different salts when making it, this allows for a different flavor.Salty Tomatoes 1 Cup miniature tomatoes 1.5 TBL olive oil 1 tsp dried dill or 1TBL fresh dill 1.5 tsp kosher sea salt Directions: Place all ingredients in a bowl and stir together. ENJOY!!
Cherry Zucchini MuffinsIngredients: 1 cup shredded zucchini 8 eggs 1 tsp. vanilla 1/4 cup all natural unsweetened applesauce 1/4 coconut oil 3/4 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. salt 3/4 cup coconut flour 1/2 tsp. baking soda 1/2 cup minced fresh cherries Directions: 1. Preheat oven to 350 degrees 2. Combine eggs, oil, apple sauce and vanilla in a large bowl and mix together. 3. Add in cinnamon, nutmeg, baking soda and salt. 4. Next stir in the coconut flour, making sure there is no lumps of flour. 5. Then, fold in the zucchini and cherries. 6. Fill mini-muffin tins about 3/4 of the way full 7. Bake for 15-18 minutes for miniature muffins. Regular muffins would be about 23-26 mins. *I got 40 mini-muffins out of this mixture. I use a cookie scooper to drop the mixture into the tins. This allow every muffin to have the same amount of batter.
Oh, how I love Amazon!! We all laugh in our family because my husband loves Amazon more. I once gave him a grocery list (all non-perishable items) and they arrived at my door two days later. Needless to say, he ordered in bulk and we will have TP for a year! However, I’m not complaining because he did what I asked 😉
Many people are asking me about our spaghetti tool. Below is a link to it on Amazon. It is a Paderno World Cuisine. I’ve seen the price from $22-$39. It does range from day to day…not sure why. I’ve looked in our area prior to purchasing it off Amazon and could not find it. We have only done zucchini, yellow summer squash and cucumbers in it.
New recipe will be up tomorrow…we have lots of zucchini and I’m craving bread..(hint..hint)
As of noon on 7/29, Amazon has the cheapest price with free shipping!!!
Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable
Directions: 1. Cut all the vegetables up into squares (not garlic) 2. Place oil in a large pan and melt down on medium heat. 3. Once oil is melted, add onion and crush garlic. Allow it to cook for 5 minutes 4. Place all veggies in the pot and allow simmering for 8-10 minutes, stirring occasionally. 5. Now place the herbs (basil and dill) on top of veggies and cover with a lid for 3-5 minutes. DO NOT STIR THE HERBS INTO THE DISH (yet). 6. Take the lid off and give it a good mix up. 7. Add salt and pepper to taste 8. ENJOY!!
I have been asked how I got where I am now…it all started with a cute little gym. This gym is not like a large corporation looking for your money. It has two trainers, one of which is the owner. Everyone learns your name and you eventually start feeling at ‘home’ (after all I do take showers there). When I first started, I signed up for a MWF boot camp, February 2012. From the MWF, I transitioned into a MTWF boot camp in May/June and then slowly added in the Thursday throughout the summer. Honestly, I found it easier on my body to wake up at the same time daily, rather than figuring out my schedule. After I had the 5 weekdays in my schedule, in September I picked up the Saturday classes. Then I have a workout buddy who will do Yoga with me on Sunday’s, but with summer here we are both too busy enjoying the weather!! As you can see, I did not start working out 6 days a week at once, this was a slow transition for me and I listened to my body. It is important to listen to your body. Honestly, had I have started out 6 days a week at the beginning, I think I would have dropped out about week 3. Instead, I crave the workouts and love the challenges. I am amazed at how my body works and what I can accomplish. The number on the scale keeps looking better and better, but I LOVE the way my clothes fit!! I think at first I was caught up on the number, but I now realize more than ever it is about how my body feels to ME. Every week before I weight in (yes..I do this weekly to hold myself accountable), my trainer says, “How is your body feeling this week”. Her simple question is always in the back of my mind when I don’t feel ‘normal’. Some people ask how much weight I have lost, but I don’t feel the number is the answer. I think society is too caught up on numbers.
Now, when I started back in February of 2012, I thought working out was the only key to my body becoming healthy. It wasn’t until about September that year when the owner/trainer approached me about eating. She knew I was pushing myself and perhaps it showed I was getting frustrated with the results I was not seeing. I was THEN ready to sit down and listen to her talk. I now value and appreciate her words of wisdom. However, I think each person needs to realize when the time is right for them. If the time is not right, important information will go in one ear and out the other ear. My journey with Paleo has been great! My body is transitioning into a muscle machine and I love feeding it the proper nutrients. I have found what works for my body and what does not (gluten and dairy). Somethings I use to love (#1 Favorite was Cool Ranch Doritos), I no longer crave. Instead I find myself craving strawberries/raspberries or cucumbers…weird things!!
I’m trying a new recipe tonight on my husband. Keep your eyes open for one tomorrow!!
What does CSA stand for? It stands for Community Supported Agriculture. We get our CSA every Tuesday. This week we got a lot of yummy fresh vegetables from the farm (I pick it up weekly at the farm, I feel it gives the food a more personal feeling of ‘fresh’)!! Our normal routine for Tuesday night diner is to pull out a protein source in the morning to defrost and then add fresh veggie sides from the farm. Tonight our protein was seafood (shrimp). I put it on skewers and threw it on the grill (well maybe Aaron did that job…). I have an amazing tool which turns veggies into spaghetti/fettuccine noodles. Prior to this tool, I used my handy dandy cheese grater and would grate the veggies. Either does a great job. The cheese grater makes the noodles short and the ‘tool’ makes them long and twirl like spaghetti noodles. See below for an easy squash recipe. This can be used as a side or as a main meal entree.Spaghetti with Garlic (serves 2-4) *Two zucchini/yellow squashes washed (we mixed for tonight, one of each) *Two cloves of garlic (we love garlic) *2 TBS coconut oil *A few leaves of fresh basil minced (we had 6) *Salt & Pepper to Taste Directions: 1. Grate the squash 2. Melt the coconut oil in a pan. Allow it to get nice and hot. 3. Freshly press two cloves of garlic and put it into the pan with oil. 4. Mix the oil and garlic to allow the garlic to flavor the oil. 5. Add in your grated squash. Continue to stir and toss the squash around for about 5 minutes. If you like you ‘spaghetti’ soft, then cook a bit longer. 6. Add in the basil and salt/pepper to taste.