I know, eggs in muffin tin recipes are a dime-a-dozen these days. But twentysomethingandpaleo eggy ham cups are special for a few reasons: a) the extra super special ingredient power boost, b) the unprocessed meat, c) the eggs come from the chickens that live down the street. THAT’S RIGHT. My day was made last Tuesday when I turned the corner and saw the hand-written “Brown Eggs, $2/dozen” sign down the street from my apartment. YES! Now I just have to find a neighbor who raises grass fed beef, chicken, and pigs.
Sunshine in my Ham Cup: 5 servings @ 100 cal/ea. (F 6g; C .5g; P 11g)
5 slices organic uncured ham
(special ingredients) sunshine and smiles
(optional) paprika, garlic powder, and nutritional yeast sprinkles
Preheat oven to 350F.
Tuck ham into cups of a muffin tin and place in oven for 5-10 minutes to brown up a bit (this step might not be necessary if your ham is sliced super thin)
Crack one egg into each ham cup in the muffin tin and place back in oven for 15 minutes (checking after 11 minutes).
Iced coffee, meet frozen hot chocolate. Iced coffee and frozen hot chocolate, meet protein and kale. It’s a chilly mocha double date and it’s delicious!!
Chilly Mocha Protein Shake: 2 servings @ 190 cal/ea (F 12g; C 22g; 18g)
3 tbsp Hemp Protein
1 cup almond milk
2 tbsp cocoa powder
2 tsp vanilla extract
2 tbsp instant coffee
twentysomethingandpaleo protein shake method:
Mix one recipe’s batch of protein shake every other day.
pour half into big-ass-water bottle and “leave room for cream” (jk there’s no cream in paleo – but seriously leave room in the water bottle)
bring to work and keep refrigerated if possible
an hour before work ends and you head to your home-box, go down to the ice machine and fill up all that cream-room with ice
shake like they taught you in zumba and get a baby ab work out
kick ass at your WOD
drink second half BEFORE you even have time to cry
rinse and repeat
My apple upside down cupcakes fared so well in the fridge (I actually think it enhanced the sweet cakey flavor) that I had to do my favorite fruity mix: CranOrange. Fridge cakes are the PERFECT post work out snack food too, because they’re cool and light and can be picked at judiciously without exuberant amounts of guilt.
Cranberry Orange Fridge Cake: 6 servings @ 176 cal/ea (F 9g; C 25g; P 4g)
4 egg whites
2 tbsp cup coconut cream
(can substitute coconut cream with 1 tbsp melted coconut oil and 1/8 cup coconut milk)
2 tbsp honey or agave
1 tsp vanilla extract
2 tbsp coconut flour
½ cup almond meal
1 tsp baking soda
1 cup cranberries (fresh is best but DEFINITELY unsweetened)
Preheat oven to 350F.
Grease cake pan or muffin tin with coconut oil.
Combine dry ingredients, stir in wet ingredients.
Cut two oranges into chunks, and squeeze 3rd orange for juice.
Stir oranges and cranberries into batter.
Pour into cake pan/muffin tin.
Bake for 1 hour.
Now go for a 4 mile run, get home and drink some water, grab a fork, open the fridge and TRY to tell me that fruity fridge cakes aren’t the most refreshing snack you could hope for.
I tried my hand at homemade sunbutter when sunflower seeds were on sale the other week and OH MY GOODNESS – why don’t we do this all the time? Of course, it’s not as creamy but it’s just as delicious and way cheaper. Now my co-worker and I go home and try out different combos. Guess what everyone’s getting for Christmas this year… In light of the gorgeous spring into summer weather here, and anticipation for my beach vacation in 3 weeks I give you: Summer Suntan Butter.
Summer Suntan Butter: 16 tbsp @ 32 cal/ea (F 4g; C .8g; P 1g)
1 cup shelled sunflower seeds – raw, unsalted
½ cup cashews nuts – raw, unsalted
3 tbsp 100% baking cocoa
1/2 tbsp coconut oil
In food processor, pulse cashews until grainy.
Add the sunflower seeds (for the sun) and leave spinning for 5-7 minutes until creamy, stopping to scrape the nuts down the sides of the bowl. (this is the pre-tan pale butter)
Add cocoa (for the tan) and blend until fully incorporated.
Now we just have to hope and pray our sunbutter doesn’t get melanoma.
A good friend of mine who is inherently healthy and a damn-fine nutritionalist and athletic trainer once changed my migraine-nauseous life forever by informing me that dried papaya can be an instant relief to stomach afflictions. It has completely rocked my world and very much works in my experience. So! Since homemade Larabars are all the rage right now, I’ve got a nice version with a medicinal multipurpose:
1/2 cup dried papaya
1/4 cup raw cashews
It’s a bit easier if you pre-slice your dried papaya spears into small chunks.
Shape into a bar, wrap in parchment paper, and put in fridge for when that nausea strikes (or for when you just want some good old fruit and nuts)