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.


Paleo Pumpkin Protein Pancakes

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
1 cup pumpkin puree
1 cup almond milk
3 eggs

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


Adult Juicy-Juice: Frozen Strawborangranite

Holidays call for Paleo-friendly adult beverages, and this fourth of July we’re using those ripe red strawberries that the farmers market has been pushing! I hope everyone has a sunny warm independence day with a nice relaxing two hours to kick back and enjoy this frozen pick-me-up!


Frozen Strawborangranite:

1.5 container of fresh strawberries
2 cups orange juice
.5 cup pomegranite juice
4-6 standard shots of tequila

In food processor, pulse strawberries until pureed.

Add orange and pomegranite juice and pulse LIGHTLY until combined.

Add tequila.

Put in freezer-friendly container and freeze 12 hrs – overnight.

Remove from freezer at least one hour before consumption. I recommend putting it in a container that you can shake so it becomes an adult juicy-juice slushy 🙂


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.

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.

Kitchen Sink Butter

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)
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.