Weekend Over

Our weekend (stay)cation is over and it was back to the real world, complete with laundry and car maintenance appointments.  But first, I got in one last weekend workout.  I was debating between the bike or a run this morning, and my 10 mile race only 5 days away convinced me that another run in my new shoes was the way to go.  I headed out in the heat for a 6 mile run.  The last two days left my legs exhausted, so my miles were slow averaging around 9 minutes.  I arrived back home and beelined straight to the coconut water.  I was happy with my shoes throughout and I’m figuring if they are ready for 6 miles, then why not give 10 a try on Saturday?!

 

Lunch was BBQ leftovers before the BOY and I drove out west to drop off his car for scheduled maintenance.  Nearby the car dealership is a small outlet mall with a GAP, Banana, Reebok, and Ann Taylor.  The BOY and I walked around discovering bright spring clothing.  I picked up a few $6 tops for work and an adorable black and white striped tank.  Our next step was Good Will and then Jiffy Lube for an oil change for my car.  After 5 hours out and about, I returned the BOY to the car dealership, swung by the grocery, and finally made my way back home exhausted.

 

The BOY made us another tasty dinner on the grill while I dove into laundry and a few other chores.  We have more than enough food for leftovers this week, but I have been wanting to make these Apple Streusel Egg Muffins for weeks!  Finally, I had an evening to do it, BUT after I started, I realized I only had 4 eggs left (the full recipe calls for 9).

 

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Go figure!  I proceeded on cutting the entire recipe in half.  Since I already started the apples, I pulled half out to save for another time.  Apples + Cinnamon = A Happy Combination!

 

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I stirred all of the ingredients together and baked them in muffin liners for 30 minutes.

 

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My house smelled like my favorite breakfast place that is known for their apple pancakes.

 

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My muffins turned out a little darker than expected, most likely because I added some extra cinnamon.

 

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It’s another busy week ahead, so my plan is to have these protein packed muffins for breakfast on the go throughout the week.

 

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The good news is that we had an awesome weekend.  The bad news…I didn’t get to my closet cleaned (and now I have more clothes!).  More good news…I love this breakfast!

 

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Ok friends…It’s back to the work week!

 

 

 

Apple Streusel Egg Muffins

From Fast Paleo.com

 

Ingredients

3 large apples, chopped into 1/2 inch pieces (approx. 2 cups)

3 Tbsp. warm water

2 tsp. cinnamon, divided

9 eggs

1 1/2 Tbsp. coconut oil, melted

3 Tbsp. coconut milk (or almond milk)

1 1/2 Tbsp. coconut flour (tough to find but I finally located it in the WF bulk bins)

1/4 tsp. baking soda

 

Directions

Preheat oven to 350F.
In a medium skillet, sauté the apples, water, and 1 1/2 teaspoon of the cinnamon until the apples are the consistency of chunky applesauce or apple pie filling (this took me ~30 minutes). Allow the mixture to cool before combining with the egg mixture.
In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
Bake for 40 minutes*.

 

*Note-my half batch was ready in 30 minutes and probably could have been taken out closer to 25 minutes.

How Paleo Helped Passover

Typically Passover (a time where Jewish people do not eat bread, flour, yeast, or corn) is known for it’s blah food.  As children, we would be so excited for that first bite of matzah every year, but as the days wore out we quickly got tired of matzah nachos, matzah pizza, and matzah PB&J.  As an adult, I’ve tried to get a little more creative with my Passover food…often cooking up a quinoa stew or something similar on the weekends to eat throughout the week.  In the past few years, the BOY and I have barely eaten any matzah during the 8 days.  We can usually make it a a few days on leftovers from our family sedars and then it’s the weekend and the BOY gets excited to cook up his favorite red meats.

 

As I was a trying to figure out what to eat for a pre-run breakfast (oatmeal is out during Passover) this morning, I realized that I could totally make my new favorite pancakes.

 

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They didn’t turn out so pretty looking, but they are a nice balance of carbs and protein which is perfect before a workout! 

 

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A quick pre-run selfie (complete with sunglasses)…Hooray for sunshine!

 

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Last weekend’s running group of four decreased to two, but it was great to catch up with my friend.  We are both running the half marathon in 5 weeks and haven’t done many miles.  This morning we ran about 8 miles (72 minutes).  I felt better than expected considering last night’s weak dinner, but I did slow towards the end.  It was a gorgeous morning for an outdoor run!  We have big plans to run again in two weeks (next week is the Shamrock Shuffle) and increase our miles before the race.  Post run, I snacked on pear with almond butter and chugged lots of water.  We had a few errands to run and then were back home for lunch!

 

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Although I don’t follow the Paleo diet, the blog world is abuzz with the newest Paleo recipes.  Many of which use almond meal in place of flour…which is PERFECT for Passover!  This afternoon I made Chocolate Chip Cookies from Fast Paleo.

 

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Heads up, this recipe uses one egg and maple syrup at room temperature, so pull them out of the fridge early.  After you make your dough, refrigerate it for 30 minutes.

 

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I had heard that the dough tastes fantastic, so I had to try it before making my cookies!

 

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Somehow it actually tastes like cookie dough!  It’s amazing!!!  And I’m not just saying that because it’s Passover and I’m slightly starving : )

 

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The cookies baked up soft and puffy.

 

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I had to try a bite while they were warm with the gooey chocolate.

 

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The recipe made one dozen cookies, which is the perfect amount to get the BOY and I through the last few days of Passover.

 

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These cookies are delish (and the BOY totally agrees).  I can see why they are called the BEST!

 

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I would make these any time of year!

 

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You can guarantee they will be making an appearance at next year’s Passover dinner.

 

 

What holidays do you change your eating habits for?

What is your favorite Paleo recipe?

 

 

 

The Best Paleo Chocolate Chip Cookies

From Fast Paleo

 

Ingredients

1 1/2 cups sifted blanched almond flour (I used almond meal from TJ’s)

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons coconut oil, melted (melted, not softened)

1/2 teaspoon vanilla extract

1/4 cup maple syrup

1 whole egg

1/2 cup chocolate chips (kosher for Passover if desired)

 

Directions

In a bowl, mix together your almond flour, baking soda, and sea salt. In a separate bowl mix together your melted coconut oil, vanilla extract, room temperature maple syrup, and room temperature egg. Incorporate your wet ingredients into your dry ingredients, then add your chocolate chips.

After everything is mixed, preheat your oven to 350F and refrigerate your batter for 30 minutes.

Once the 30 minutes are up and your oven is heated, line a cookie sheet with parchment paper or Silpats and roll your dough into even balls-to whichever size you desire.

Put them in the oven for about 5-7 minutes, then take them out and slightly flatten them with the back of a spatula. Put them back in the oven for about 5 more minutes, or until they look done.  You will see just a hint of golden brown. 

Remove from the oven and set on the counter to cool.

 

 

I found a few other recipes for Almond Meal Cookies worth checking out!

And you can always make my favorite Clean Almond Butter Cookies!

Friday Morning Vacation

I am beyond thrilled with my last minute decision to take the entire day off of work instead of working 5 hours in the morning and then driving back home (30 miles) before driving down to St. Louis!

 

I slept in well past my first patient, and I finally learned how to make flip pancakes!

 

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Yum!  These are incredible!

 

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I had time to make another loaf of Irish Soda Bread to take with us this weekend.

 

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And then sat down to catch up on blog reading, emails, and tea drinking while my bread cooked. 

 

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A little after 10am, I pulled my bread out of the oven and headed outside for some fresh air and sunshine.  Both have been lacking this week!  I also just needed some quiet and alone time, and the path is always so peaceful!

 

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With the all of the ice, snow, and rain these past few weeks, the path was a bit of a mess.  There was ice along some parts that needed to be walked over and a flood so bad that I would have needed a canoe to get across.  Running (and walking) along the trail, I felt calmer than I had all week!

 

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I walked in the front door just after the start of the Indiana vs Illinois basketball game, and.sat down to watch the game with a shamrock shake.

 

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Yea Right!  It’s just a kale, orange, mango green smoothie, which is super tasty!

I definitely need to have more Friday morning vacations in my life!

 

 

 

Friday Morning Pancakes

Adapted from Two Ingredient Pancakes

 

Ingredients

1 banana, mashed

1 egg

1/4 cup almond meal

 

Directions

Combine all three ingredients and stir well.

Pour batter onto a pre-heated, coated-in-non-stick-cooking-spray skillet or fry pan.

Cook and flip!  Top with your favorite pancakes toppings.

Good Morning Paleo Pumpkin Muffins

I haven’t made muffins in a really long time.  Confession…I’m not good with the portion control aspect and always want to eat, like 5 of them.  When I woke up this morning, I wanted to make something special for the BOY’s birthday.  He isn’t a huge breakfast person, but I know that he loves pumpkin. 

 

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I threw out the idea of pumpkin muffins and the BOY was on board. 

 

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And then I remembered that I had fun Birthday muffin liners.

 

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This recipe for Paleo Pumpkin Muffins comes from The Frisky Lemon.

 

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I whipped up a half batch of muffins for the BOY’s birthday breakfast.

 

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Before they were even ready, our house smelled incredible!

 

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I knew these muffins would be a huge success!

 

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And the BOY agreed!  We dug right into these warm muffins before they even had a chance to cool.

 

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These tasty muffins were the perfect way to ease into our Sunday!  They were super filling, and I was able to eat just 2. 

 

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Once we finally get moving out the door, we have big plans for a trip to Kohl’s and lunch, and then maybe a nap before heading out for another birthday dinner.

 

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Do you like to bake muffins?

What did you make for breakfast today?

 

 

Paleo Pumpkin Muffins

From The Frisky Lemon

Ingredients

1 1/2 cups almond meal

3/4 cup canned pumpkin

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/8 tsp salt

1 tsp vanilla extract

3 eggs

1/4 cup maple syrup (optional)

1/2 cup dried cranberries

1/2 cup pecans

coconut (optional)

 

Directions

Preheat the oven to 350 degrees. Mix all of the dry ingredients together in a large bowl.

Add the eggs, vanilla and maple syrup to the dry mix.

Stir in the pumpkin.  Once combined, fold in the cranberries and pecans.

Scoop the batter into a greased muffin tin or muffin liners and sprinkle some shredded coconut on top if desired.

Bake for 20-25 minutes.

 

 

More Healthy (and Tasty) Ways to Start Your Sunday

Banana Almond Butter Bread

Eat Clean Oatmeal Pancakes

Tina’s OMG! Pancakes

Blueberry Lemon Muffins

Cinnamon Apple Raisin Bread

Paleo Almond Butter Zucchini Bread

Pumpkin Molasses Muffins

What’s a Girl To Do?

Leave three perfectly overripe bananas at home with the non-banana eating BOY while I head out of town for the weekend???

 

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OR turn them into a delicious travel friendly banana flavored snack???

 

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I’m sure you can guess which option I chose!  Truth be told, I wasn’t planning on blogging or sharing this bread.  I had a few minutes in between packing, laundry, and catching up on the Big Bang Theory to throw something in the oven.  I needed an easy recipe and I had no eggs in the house. 

 

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I followed this recipe, substituting bananas for zucchini and using the flax egg and applesauce to make up for the lack of eggs,  mostly because this recipe comes together REALLY quick and also because I love a reason to use almond meal.

 

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Like the recipe, I’m keeping this post quick.

 

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I’ll let the pictures speak for themselves.

 

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Because I am all packed up and ready for my weekend away with my mom.

 

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We are off to Door County for a long weekend of hiking, biking, drinking, and shopping.  And now, we have the perfect breakfast to take with us.  See you in a few days!

 

 

Banana Almond Butter Bread

Adapted from Paleo Zucchini Almond Butter Muffins

Makes 2 mini loaves

 

Ingredients

1 cup almond flour/meal

3/4 cup almond butter

1 tsp cinnamon

1 tsp baking powder

2 overripe bananas, mashed

3 tbsp flax with 6 tbsp warm water (mix together and then let sit for 5 minutes)

1/4 cup applesauce

1 tsp vanilla extract

1-2 tbsp agave

 

Directions

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well.

Coat mini loaf pans with non-stick cooking spray and divide batter among 2 pans.

Bake for 40 minutes or until bread is cooked all the way through.

Allow to cool before serving.

Almond Butter + Zucchini = Bread

A few friends and I have been talking about a camping trip all summer.  A few weeks ago, we determined that Labor Day Weekend was the only weekend we were all free to get away.  My brother lent me his hiking pack, a sleeping bag, a head lamp, and some other outdoorsy type stuff.  My most experienced camping friend suggested that we do a backpacking trip in Michigan and we were all for it! 

 

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We decided to split up the food responsibilities.  The goal was to pack non-perishable, light weight foods since we had to carry everything with us on our backs.  Along with some granola and trail mix, I am in charge of breakfast.  That’s perfect because it is my favorite meal, and I had some blog inspired ideas already brewing.

 

The first was Tina’s Zucchini Almond Butter Muffins.  I’ve had my eye on these for awhile and was just waiting for a few minutes to shred up some zucchini.  The time came on last Monday and I decided that I would make the muffins into loaves for my Labor Day camping trip.  My only hang up…I didn’t want to use one of my farm fresh eggs which I absolutely LOVE for baking.  I know…sounds crazy, but I only have a few Wisconsin eggs left.  So…I did a little online research and decided to substitute in a flax egg for binding and applesauce for flavor.

 

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It created a thick dough that fit perfectly into 2 small bread pans.

 

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The bread baked up nicely, which I was excited to see after my egg experimentation.

 

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I was eager to try this bread, after drooling over Tina’s muffins for weeks, so I sliced off a warm slice.

 

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Believe it or not, almond butter and zucchini taste GREAT together!

 

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I ate one mini loaf of bread during the week and froze one for our camping trip.  It froze, thawed, and traveled really well.  We ate it morning one of our trip smothered with almond butter and fig spread and still had a few slices left for the trail.

 

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I have many more backpacking photos of the stunning Manistee River and a few more camping recipes to come.

 

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Paleo Zucchini Almond Butter Muffins (or Bread)

Recipe from Carrots N Cake

 

Ingredients

1 cup almond flour/meal

3/4 cup almond butter

1 tsp cinnamon

1 tsp baking powder

1 cup grated zucchini, pressed and drained

3 eggs (or 3 Tbsp flax with 6 Tbsp warm water and 1/4 cup applesauce)

1 tsp vanilla extract

2 tbsp honey

 

Directions

Preheat oven to 350*F.

Combine all ingredients in a large mixing bowl and blend well.

Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among nine cups.

Bake for 18-20 minutes or until muffins are cooked all the way through.

Allow to cool before serving.

 

Makes 9 muffins

Note: To make into bread, follow instructions as written.  Pour into 2 mini loaf pans and bake for ~30 minutes.