Sweet Potato Apple Sausage Bake

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Lunch Hash:

1 onion
2 apples
1 sweet potato
3 sausage links

Julienne apple and sweet potato, and slice onion.

In skillet, sautee onion.

Add sausage and cook until browned.

Add apples and sweet potato and cook about 5 minutes until reduced.

Place in broiler for 5 minutes until crispy and delicious.

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Paleo Pumpkin Protein Pancakes

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Paleo Pumpkin Pancakes:

2 scoop protein (vanilla flavored if that’s what you already have)
1 tsp baking soda
2 tbsp honey/agave
1 tsp pumkin spice
1 tsp cinnamon
½ cup almond meal
salt
1 cup pumpkin puree
1 cup almond milk
3 eggs
(water)

Mix the dry ingredients, followed by the wet ingredients.

Pour pancake style into skillet over medium heat and DON’T FLIP until you see bubbles at the top of the uncooked side.

Enjoy your breakfast dessert

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Sunshine in my Ham Cup

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
5 eggs
(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).

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Jim Wins This Time Shake

I’m trying something new for the last 3 weeks of May, based on twentysomethingJim’s suggestion and my own observations about my eating behaviors I’m going to try a version of intermittent fasting. Typically, it’s extremely unhealthy to eat only one meal a day. It’s important to eat consistently and frequently to keep Mr. Metabolism up. However, I’ve been averaging 2 workouts a day for the past month and noticing that I’m not really hungry during the day (but eating anyway because I feel like I should) and then STUFFING my face when I get home after evening classes/workouts. This “bingy” eating causes me extreme anxiety, especially after hard-core dieting for the fitness challenge. I’ve been advised to eat a fruit and veggie here or there throughout the day and then eat everything else in the evening (when I’ve been having my snack attacks). Keeping it Paleo – of course. The concept alone makes me feel much much better. We’ll see how it goes.

Jim Wins This Time Shake: 2 servings @ 150 cal/ea (F 6g; C 63g; P 21g)

2 cups kale
1 cup almond milk
1 banana
1 cup frozen strawberry
1 cucumber
3 tbs Hemp protein

twentysomethingandpaleo protein shake method:

Mix one recipe’s batch of protein shake every other day.
Day 1:
– 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
– drink half
– kick ass at your WOD
– drink second half BEFORE you even have time to cry
Day 2:
– rinse and repeat

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Cranberry Orange Fridge Cake

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
3 oranges
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.

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Paleo Cocoa Puff Cereal

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If you don’t know, now you know, that cereal was a staple in my daily food consumption regime before becoming paleo. Still health conscious, I’d have cheerios or rice krispies, but the favorite: cocoa puffs. What did I find on pintrest one day? A recipe for PALEO COCOA PUFFS! This twentsomethingandpaleo is about to get her coo-coo on with icy cold almond milk poured over top.

Paleo Cocoa Puff Cereal: 5 servings @ 110 cal/ea (F 6g; C 11 g; P 4g)

½ cup almond meal
½ tbsp coconut oil
pinch of salt
1 tbsp coconut flour
1 egg white
1 ½ tbsp cocoa powder
2 tbsp honey

Preheat oven to 350F
Mix almond meal, salt, coconut flour, and cocoa until well combined.
Stir in egg white, honey, and melted coconut oil.
Start pinching into the dough and rolling out cocoa-puff sized balls.
Lay on parchment paper lined cookie sheet and bake for 15-18 minutes.

Paleo. Cocoa. Freaking. Puffs.

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Paleo Pumpkin Patties (6 patties @ 120 cal/ea.)

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I’m not going to lie to you: these were supposed to be bagels. Ah bagels, how I’ve missed you. You used to be popped in my toaster every morning, but you were made out of processed bleached flour, preservatives, and boiled with no love. Lender’s frozen bagels – meet TWENTYSOMETHINGAND PALEO Pumpkin Patties. They don’t have holes, they’re not dense and chewy BUT you can’t really go wrong with pumpkin baked goods AND they’re KILLER when warm with some melty coconut cream smeared on top. F cream cheese (sorry Philadelphia)

15 oz can pumpkin puree
¼ cup almond meal or flour
2 tbsp coconut flour
2 eggs
2 tbsp water
1 tbsp lemon juice
3 tbsp honey
2 tbsp cinnamon
3 tbsp pumpkin pie spice (if you have it)
1 tsp baking soda
1 tsp salt.

Preheat oven to 350F.

Mix wet ingredients (i.e. pumpkin, eggs, water, lemon juice and honey) then mix in the dry ingredients (i.e. almond meal, coconut flour, cinnamon, pumpkin pie spice, baking soda and salt).

Plop nicely on a cookie sheet and bake for 17-20 minutes.

Let cool, and then bag it up for freezing.