Citrus Cilantro Fish Tacos

It’s about time to add more fish-based recipes, and keeping true to twentysomething fashion, we can start with more MEXICAN! The sweet potato skin mock-tortillas did it again: possibly better than traditional flour and corn tortillas. This was super easy to make despite post-WOD exhaustion too, if you’re ever looking for a last-minute-haven’t-meal-prepped paleo dinner.


Citrus Cilantro Fish Tacos

4-6 whiting fillets
1 red bell pepper
1 sweet potato
6 sprigs fresh cilantro
1 tbsp chopped garlic
2 tbsp lemon/lime juice
2 oranges
2 tbsp frank’s red hot sauce

Grill fillets and red bell pepper on the good ol’ George Foreman (or a real grill if you’re fancy) until nice sharp char marks.

Finely chop cilantro and mix with lemon/lime juice, juice from one orange and hot sauce.

Chop second orange and red pepper and sauté with garlic in pan.

Add fish to pan when orange and garlic start to carmelize and pour sauce over top.

Cook for 2-3 minutes.

Bake sweet potato (poke with fork, microwave HIGH 4 minutes, flip, HIGH 4 minutes) halve, and scoop out flesh (leaving some flesh around the skin)

Scoop fish and citrus/pepper sauce into sweet potato skins.

Garnish with extra cilantro and lime.


Italian Venison Spa-squashi Casserole

This recipe comes to you complements of my Crossfit partner-in-crime, Maria and her Craig: hand-hunted game meat! Best. Gift. EVER! I will happily accept ANY deer meat for freezer-clearing purposes. Not ONLY is it delicious but also right on cue with our trainer’s prompts to use “varied game meat” in our diet. And probably the best part is… there’s still MORE!


Italian Venison Spa-squashi Casserole:

2 lbs venison (or stew beef)
1 spaghetti squash
3 tomatoes
1 onion
2 cu tomato sauce (make sure it’s paleo!)
1 egg
3 cu frozen spinach or collard greens
2 tbsp minced garlic
1 tsp oregano
1 tsp garlic powder
1 tsp basil
1 tsp salt and pepper

Preheat oven to 400F.

Cut up tomatoes and onion.

Slice spaghetti squash in half and bake for 25 minutes.

Cook stew beef/venison and sautee tomatoes, garlic and onion on stove or in slow cooker with tomatoes, garlic and onion. (Slow Cooker – Low 6 hours)

Scoop spaghetti squash with a fork (spaghetti squash style) into a bowl and mix with oregano, basil, garlic, salt and pepper.

Stir in the meat, tomatoes and onion.

Layer half in baking dish, layer frozen spinach, and then layer the second half of spaghetti mixture.

Sprinkle garlic powder on top with some EVOO (if you consider olive oil to be paleo).


Sorry, no zone numbers this week… so to make up for it I have a:

Baked Sweet Spaghetti Fritters
1 sweet potato
1 spaghetti squash
1 egg
¼ cup almond flour
2 tsp salt

Preheat oven to 400F.
Bake sweet potato (poke with fork, microwave HIGH 4 minutes, flip, HIGH 4 minutes) halve, and scoop out flesh.
Mix with spaghetti squash (cut in half, scoop out seeds, add a little bit of water in each half, cover with wax paper and microwave HIGH 8 minutes)
Pat spaghetti squash dry with paper towel to absorb as much liquid as possible.
Add egg, almond flour and salt.
Roll into a log using wax paper and flatten slightly so the log becomes a plank about ½ – 1” high.
Slice and place on baking sheet.
Bake for 12-15 minutes, flip, and bake for another 10.

Can you tell I have an excess amount of Spaghetti Squash? Those are complements of a co-worker partner-in-crime who had to ditch pantry items during a move. I LOVE FREE FOOD! Especially when it’s paleo.

EMS ChocoNutter Cookies

I’ve been saving this little guy for a rainy day… and, surprise!, it’s raining! Easiest cookie recipe ever and completely delicious.

2 tbsp nut butter
1 egg
1 tbsp honey or agave
1 tbsp cocoa powder
Pinch salt
Pinch baking soda
Pinch baking powder

Preheat oven to 350F

Mix egg and honey/agave first.

Stir in nut butter.

Stir in baking soda powder and salt.

Bake for 18 minutes and savor that rainy day delight without the weight of preservatives, nasty processed flours, and comfort food guilt.

Ahhhh… Eating cookies, still paleo, and loving life.


The chocolate syrup drizzled on top is a tbsp of amber agave mixed with a tbsp of baking cocoa and a teensy tiny little drop of vanilla extract. I’m not gonna lie: I drizzled some extra sunbutter over it too.

Bikini Thighs: Ginger Chili Chicken

Tropical and totally conducive to a killer bikini body, this chicken is delicious! It pairs so well with grilled peppers and zucchini too. If you don’t have a slow-cooker or a schedule that allows for slow cooking, this can be made in a skillet too (cook chicken and let summer in coconut water for 5-10 minutes partially covered)
Bikini Thighs: Ginger Chili Chicken

6 servings 375 cal/ea : 22g fat : 16g carb : 27g protein

2 lbs chicken thighs (with skin and bone)
16 oz coconut water
1 tbsp coriander
1 tbsp ginger
8 garlic cloves, chopped
1 tbsp chili powder
salt and pepper
2 tbsp basil
1 tsp salt and pepper

Place chicken thighs in crock pot with garlic.

Sprinkle all the spices evenly on top.

Pour coconut water over everything.

Cook on LOW for 9 hours.

With each serving:
1 grilled red bell pepper
1 grilled yellow bell pepper
1 grilled zucchini

Post-workout Protein Frosty

I can’t get enough of these Frosty’s after crossfit in the afternoon.They’re just the perfect cool refreshing and filling treat for the hot early summer evenings and they’re remarkably similar to Wendy’s Frostys – but without the chemicals.
Post Workout Protein Frosty, perfected:
1 serving 216 cal/ea : 3g fat : 30g carb : 19g protein

1 banana, frozen (I peel and pop one in the freezer in the morning)
1 cu almond milk
1 scoop organic whey protein, chocolate (or add 1 tbsp baking cocoa)
1 tsp vanilla extract
1 tsp cinnamon (optional)
5-8 ice cubes

In blender or food processor, blend ice and frozen banana first until finely ground ice crystals.

Add almond milk and protein powder and blend for 30 seconds.

Add cinnamon and vanilla extract and continue blending until desired consistency.

ABSOLUTELY drink through a straw… for added effect.

VacayMay2013 : so un paleo it hurts

A summary of the gross but phenomenally delicious epicurial adventures of a twentysomething on a first full-fledged vacation (including sorry attempts to stay active)

Destination 1: The Beach

Morning jog on the beach to the ferry canal and back – 4 mi and blissfully nautical


Tabata jog/sprints to the donut shop (for a sadly disappointing glazed twist and mediocre coffee)

Garlic Blue Crabs drenched in butter and crabby fries with a killer Rum Runner at the Crab House

First time trying oysters on the half shell and LOVED THEM! With Piña Coladas and Peach Margaritas on the board walk.

WOD circa Syracuse Crossfit WOD blog: 3 round for time 21 jump squats 42 abmat sit-ups.

Destination 2: NYC

Run 1/4 of the Brooklyn Bridge en route to Grimaldi’s for Brooklyn’s best pizza!

Beer Garden! Cheers!

Breakfast in Brooklyn! Dizzys chorizo avocado egg breakfast sandwich (the “Che”) and a kick-ass omelet with home fries.



South St. Seaport livin easy afternoon… Miami Vices and fried seafood


Adventure around the financial district, canal st., china town, and little Italy on our way to the Fleshtones show!

Chorizo quesadilla and pork tacos with cucumber margaritas at a killer NY hole-in-the-wall.

Fleshtones Concert! For the record, four hours of standing and dancing should completely be considered rigorous exercise (even if done simultaneously with binge drinking) Honestly felt like I had run a marathon the next morning.

Destination 3: Hickory Run State Park

Hike-it out to the lake! Central PA’s finest…

Camping menu included: roasted sausages and fire baked potatoes, thick cut bacon and hard boiled eggs, chili lime chicken kebabs with onion and pepper, and a SHITTON of s’mores. Oh my GOSH we had so many s’mores. But the camping food that takes the cake this trip: juice. Blueberry, orange, and cranberry.

Power Pumpkin Chili

Twentysomethings should not only eat clean and work hard, but also play hard and get a little dirty every now and then. So its been a while since Epic Vacation (aka VacayMay2013) planning took precedence over paleo meal prep. But don’t worry! We’re back with renewed vigor and still way too much passion for healthy lifestyle choices! Starting with a simple “throw it all in the crockpot” while you regain your strength from your first WOD in 10 days.


Power Pumpkin Chili:
3 servings 359 cal/ea : 9g fat: 23 carb : 38g protein

2 lb ground beef
2 onions, diced
2 yellow bell peppers, diced
4 garlic cloves, minced
30 oz canned roasted tomatoes (or 6 fresh tomatoes + 2 tbsp tomato paste)
16 oz canned green chiles
30 oz canned pumpkin puree
2 cups water or chicken/beef stock
2 tbsp cinnamon
2 tsp chili powder
1 tsp salt and pepper

Chop all of your veggies (garlic, pepper, onion, tomatoes).
Mix all ingredients in slow cooker.
Cook on LOW for 7 hours.

With each serving:
2 cups spinach &
1 cup grilled eggplant
tossed in Redhot and garlic powder