SFH Protein Smoothie

1 scoop of SFH Protein(sold at MCF)
1 cup of assorted fruit (or whatever you like)
1 cup of unsweetened coconut milk(you can use unsweetened almond milk as well)
1 packet EmergenC
1 cup of ice(or more depending on how thick you like it)

Blend it all up and enjoy!!!

Eggplant, Zucchini & Squash Lasagna

 

Ingredients:

·        2.5 Pounds of Ground Turkey

·        1 large eggplant

·        1 zucchini

·        1 squash

·        8 oz of Ricotta Cheese (skim milk)

·        1 cup of Shredded Almond Cheese

·        4 Roma Tomatoes

·        2 15 oz Cans of Tomato Sauce (low sodium)

·        1 cup of Onion Mix

·        1tbs Red Pepper

·        1tbs Onion Powder

·        1tbs Garlic Powder

·        1tbs Oregano

·        1tbs Cumin

·        ¼ Cup of Hot Sauce(Crystal)

·         1tsp Paprika

Instructions:

Simmer Onion Mix Down (yellow & white onion, minced garlic, green, yellow, and red peppers) I make a whole gallon Ziploc at a time and freeze it!! Add ground turkey and seasonings. Cook on low heat. Remember LEAN MEAT LIKES LOW HEAT!! Turn your oven on 400 degrees. While your turkey is cooking cut up the three veggies. Make sure to cut them in thin slices. Put all your veggies in the oven for about 20 minutes checking to make sure they are not burning. The reason for this is to dry out the veggies. Once the meat is done add your 4 cut up tomatoes, and both cans of tomato sauce.

Lasagna: (Use a big deep baking dish)

Line your dish with half the veggies, then half the meat, then half the ricotta cheese and repeat with another layer. Top it off with the almond cheese. Bake for about 30 min on 350 degrees.

It may not look or even taste just like lasagna but it is healthy and very tasty!!! ENJOY!

 

 

 

Paleo Hummus

I got this recipe from a good friend and fellow CrossFitter April Hampton!!

1 pound  Chickpeas (Tenderized in a slow cooker)

2 cloves garlic, minced

1 1/2 teaspoons kosher salt

5 tablespoons freshly squeezed lemon juice

1/4 cup water

1/3 cup tahini, stirred well

1/4 cup extra-virgin olive oil, plus extra for serving

Powdered sumac, optional

 

Put chickpeas, garlic, and kosher salt in  a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

 

For Chick Peas in slow cooker:

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

 
Place the water, chickpeas, and baking soda in a slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately.

Paleo Pumpkin Pie

Pie Crust

   1 ¼ cups raw walnut halves (you could also substitute pecans)
    1 cup almond flour

    1 egg white
     Generous pinch of salt
 
Preheat oven to 375F.

 

Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).

Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand). Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too)

Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.

Bake for 20-22 minutes, until starting to turn golden brown.

Let cool at least 10 minutes before pouring the custard in.

Pumpkin Pie Ingredients

1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
2/3 cups raw walnut halves
1/3 cup raw or roasted unsalted cashews
 3 eggs + 1 egg yolk
 ¼ cup honey
¼ cup maple syrup
1 cup water
1 tsp ginger
1 tsp allspice
1 tsp nutmeg
 ½ tsp cloves
 ½ tsp cardamom
 ¼ tsp salt

1.     Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).

2.     Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.

3.     Add the rest of the ingredients and blend until combined.

4.     Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.

5.     Bake for 40 minutes. Allow pie to cool completely before serving.

Enjoy!!!

 

This Paleo Pumpkin Pie is delicious! Thanks Paleo Mom http://www.thepaleomom.com/2012/10/the-best-paleo-pumpkin-pie.html

White Beans

Ingredients

·         4 cans of Blue Runner White Beans

·         1 cup onion mix

·         2 pieces of sausage

·         ½ tbs onion powder

·         ½  tbs garlic powder

·         ½ tbs red pepper

Simmer the onion mix down with a little sesame oil. Onion mix consist of yellow, red, and orange peppers, celery, yellow and purple onion, and garlic. Add 4 cans of Blue Runner White Beans, 2 cups of water, and seasonings. Cook white beans on medium for 30 minutes. I like to cook my susage for 10 or 15 minutes before adding it to the white beans. My favorite is green onion sausage (from SAMs I don’t remember the name LOL)!! After I cook the sausage for a few add it to the White Beans. After 30 minutes put on low and cook for an hour in a half. I like to cook mine for a while, but if you don’t have time you can just add one cup of water and cook it for 30 or 45 minutes!!

 Stay tuned I will be making homemade White Beans soon!!

ENJOY!!

 

Banana Chocolate Chip Loaf

Ingredients

·         3 medium bananas (you want them brown and spotty)

·         1.5 cups roasted unsalted cashews

·         1 cup of dark chocolate chip morsels

·         1 cup hazelnut flour

·         2 tablespoons walnut oil

·         2 eggs, whisked

·         1 tablespoon raw honey

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         1 teaspoon vanilla extract

·         ½ teaspoon cinnamon

 

Instructions

1.     Preheat oven to 375 degrees.

2.     Pull out your handy dandy food processor. Add your cashews to the food processor to grind down.

3.     Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.

4.     Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.

5.     Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, and cinnamon. Mix to combine until you get a batter.

6.     Grease a bread pan with some coconut oil. I use a few different kind of pans.

7.     Pour batter into your greased loaf pan. I bake for 15 minutes and check it, then I bake another 3 and after that I keep checking it every minute until your fork or whatever you use comes out clean.

8.     Let bread cool for about 10 minutes.

 

I have to give Paleomg credit for this! For the most part the recipe is similar but I changed a few things!!

Enjoy!!

 

Apple Spice Pumpkin Pancakes

Ingredients

½ cup pureed pumpkin

¾ cup hazelnut flour

¼ cup canned coconut milk

½ cup shredded unsweetened coconut

3 tbs raw honey

2 eggs

1/8 tsp baking soda

1/8 tsp baing powder

1 tbs vanilla extract

1 tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

Apple spice toppings:

2 apples, sliced thinly ( I use granny smith apples)

2 tbs raw honey

½ tsp cinnamon

¼ tsp allspice

2 tbs coconut oil

Instructions

1.       Heat up your pan or griddle

2.       Mix together coconut milk, eggs, honey, and vanilla

3.       Then add all the dry ingredients and pumpkin and mix it all together. You may need to add a little more coconut milk; you want the batter to be a little runny but still have some girth to it!

4.       Make your pancakes, whatever size you please

5.       Cook them until done. Mine took about 4 minutes on each side! I also greased the pan with grassfed butter!!

6.       While you are cooking your pancakes add a couple tbs of coconut oil to a large pan and add your thinly sliced apples to it.

7.       Add your honey and sprinkle in the cinnamon and allspice. Coat the apples well.

8.       Add a little water to the pan and put the top on. Stir occasionally so they don’t burn.

9.       Once your pancakes are done add a bunch more grass fed butter and top with your apples!!!

 

Enjoy!