Broccoli Tailgate Salad

In honor of my first tailgate of the season, and the farmers market fresh produce coming on strong, i present you with the easiest and probably most delicious item you can bring to a football party (excluding cheap beer – but that’s not clean)

Broccoli Tailgate Salad:

2-3 heads of fresh broccoli
1 lb unadulterated bacon
Salt and Pepper
1/2 cup raisins
1/2 cup slivered almonds or sunflower seeds
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 tbsp coconut oil

Get ready for the easiest / least dish intensive mealprep ever!

Start frying all your bacon in a skillet (more experienced twentysomethings may prefer to use oven – 350f for 25 minutes – save your drippings!)

Grab your kitchen scissors and start snipping the broccoli into little florets right into the bowl you plan to store it all in.

Grab your raisins and either toss them in or you can snip them in half like I did.

Throw in the almonds.

As your bacon finishes cooking, set to the side to cool a bit and the either crumble or snip into slivers ontop of the broc-nut-raisin medley.

Once all the bacon is cooked, turn off the stove and drop the coconut oil in the skillet to melt.

Dump the medley in the skillet and stir around so the broccoli starts sopping up the bacon fat and oil (but don’t let it get too cooked).

Pour the balsamic and apple cider vinegar in the skillet and continue stirring (don’t let it cook too much!)

Taste it.

Grind/sprinkle as much salt and pepper as you think it needs for taste (it shouldn’t be much)

And then just scoop or dump it all right back into that Tupperware bowl to tote along to the parking lot/back yard/living room where the pre-gaming occurs.

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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.
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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.

Kitchen Sink Butter

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I warned you about the twentysomethingandpaleo nut butter fever epidemic that’s taken my household by storm.Well four days later our Suntan Butter supply is entirely depleted and so: from desperation comes some of the most delicious recipes. (I’m not just making that up, Anthony Bourdain says it all the time) Yes, i realize kitchen sink butter sounds gross. You’re probably thinking of that goop that catches in the drain when you wash the dishes. (Too graphic, ok I’ll stop). It actually has nothing to do with sinks at all. It involves only one thing: raiding your cabinet for any leftover nuts and seeds you can find and throwing them into an eclectic mash of butter in your food processor.
Nut butter fever is falling hand in hand with the sudden splash of springtime here as well!! I hope everyone is sitting out on their stoop/balcony/porch/sidewalk/deck and enjoying the PERFECT sunset. May really is a magical month. Completely taken for granted I’d say.

Kitchen Sink Butter (7May2013)
approx
3 tbsp sunflower seeds
1/4 cup chopped almonds
1/4 cup cashews
2 tbsp pecan halves
Dash of Himalayan Pink Salt

Food processed on setting 1 for about 3 minutes.

This is by far the palest but creamiest nut butter we’ve created so far! I realllly hope it lasts until food shopping Friday, otherwise I’m SOL.

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Chilly Mocha Protein Shake

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)

½ avocado
1 banana
3 tbsp Hemp Protein
1 cup almond milk
2 tbsp cocoa powder
2 tsp vanilla extract
2 tbsp instant coffee
Ice

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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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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Paleo Doritos (Locos!)

A cinco fiesta snack for the Frito Lay’s cravers. I’m not too much of a fan of re-creating un-paleo foods as paleo (whole foods are delicious on their own and should be celebrated independently… just an opinion) However, the challenge of paleo-tizing classics such as Doritos is so enticing. I’m sure these will be eaten within 24 hours of the making, but for storage sake: best kept in big airy container (like a gallon ziplock bag).

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Twentysomethingandpaleo Doritos: 6 servings (10 chips per serving) @ 190 cal/ea (F 11g; C 7g; P 4g)

1/2 cup almond meal
3 tbsp flax seeds
2 tbsp coconut flour
¼ cup chia seeds
2 tbsp coconut oil
1 egg white
1 ½ tsp chili pepper
1 tsp onion powder
½ tsp cumin
½ tsp paprika
½ tsp salt
3 tbsp nutritional yeast

Preheat oven to 350F.
Mix all ingredients in food processor.
Place ball of dough between two sheets of wax paper and roll out to a thin chip-like thickness.
Slowly peel top layer of wax paper off and slice into triangles.
Flip ontop of a cookie tray and peel bottom layer of wax paper off.
Bake 7-10 minutes until crispy and brown.

Just for fun… here’s the real Dorito’s nutritional info:
Doritos

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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