Keep it Simple September – Meal Prep Sautee – 4 servings
Sometimes you just want a meal that has two ingredients: chicken and broccoli. Boom. But then you think that it’s so boring you couldn’t possibly eat JUST chicken and broccoli two days in a row so you add a little asian twist.
Sautee onion, and garlic in frying pan on medium heat.
Add chicken and sautee until chicken in halfway cooked through.
Add balsamic and aminos and continue to cook until chicken is thoroughly cooked.
Add broccoli, stir, lower heat, cover and let cook for an additional 5 minutes.
Keep it Simple September – Meal Prep Cold Salad – 4 servings
Starting realllllllly simple: a monkey could make this exquisitely fresh meal-prep lunch. It’s a manefestation of Farmers Market HEAVEN. One particular amish farm stand has the most amazing yellow cherry tomatoes I’ve ever had in my life – which deserve a spotlight in this dish.
2 chicken breasts
2 cups cherry tomatoes (the more color variation the better!)
salt pepper garlic powder and fresh chopped basil to taste
Grill or cook chicken (I cooked in pan and then chopped)
Chop cucumber and halve cherry tomatoes.
Mix all ingredients and package up into four containters
Parsnips. The cashier at Wegmans may not have been able to identify the root vegetable at first glance BUT these lil fatty albino carrots are SO much better than baked potato fries. Seriously. They get the perfect crunchy-soft consistency and I can’t wait to stock up on all the parsnips that I can get my hands on this fall at the farmers market.
2 large parsnips
Preheat oven to 450F.
Slice parsnips into fry-size chunks and toss in oil and salt.
Place on baking sheet and bake for 20-25 minutes, flipping halfway through until golden and delicious.
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 tbsp honey or agave
1 tbsp cocoa powder
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.
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.
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