Tag Archives: Breakfast

A day in the life: San Fran edition!

I am finally settling into a semi-regular routine here in the city, at least during the work week. I wake up and marvel at the amount of space I have. Compared to my old room, which was literally an oversized closet, my room is a yoga studio!

yes, my old Texas license plate was BJ5 6969. classy.

Before work, I have been making paleo-ified oatmeal for breakfast. Being the rebel that I am, I occasionally throw some oat bran in there. Many people say that the number one thing they miss when going paleo is their morning oatmeal… here is your solution!

Coconutmeal [Paleo Oatmeal]

Recipe: Serves 1 – low carb, paleo, grain, dairy and sugar free

  • 5 tbsp coconut flour (can substitute half oat bran if desired)
  • 2/3 cup water (can substitute in some coconut beverage)
  • 2 tbsp coconut milk or greek yogurt (I use yogurt for more protein)
  • 2 egg whites
  • optional: 1/2 scoop protein powder
  • 2 tbsp nut butter of choice, or other toppings
  • salt, to taste

Directions – Mix the coconut flour and oat bran, if using, with the water and microwave for ~110 seconds. It will look dry when you remove it from the microwave.  Add the yogurt or coconut milk and stir. Add the two egg whites and stir until completely combined.

 Microwave for another 30 seconds. If adding protein powder, add and stir. Do not microwave again, simply add a bit of salt and stir. Top with nut butter and enjoy!

After breakfast, I commute to work using the Muni bus system, which I LOVE. With an iphone, it is super easy to navigate. You can use the directions to determine which bus to take and download MuniApp in order to know exactly when the bus is coming. You will meet every kind of person on the bus. My favorites are the sullen teenagers blocking out the world via plastic white ear buds and the extremely vocal senior citizens that have been taking the same bus for 20 years and know all the drivers.

 

really excited to get dressed for work…

At work, I am Quant coach to some of Dr. A’s patients. A Quant coach is essentially a life coach, so I aim to help people target things in their life they want to change and discover patterns that they can manipulate to bring about those changes. Since the work is only part time, I am also applying to an awesome gym to be a personal trainer and/or nutritionist. Fingers crossed!

For lunch, I have been bringing boring salads. I need to step up my game in the mornings because when it’s lunch time I get excited to chow down and then remember that I threw together a half-assed lunch. They appear even more lame when I have to go out and bring back the office deliciously expensive foie gras burgers, ahi salads, and lobster mac n’ cheese.

Today’s salad was romaine with shredded carrots, roasted squash, a tomato, and grilled chicken with blue cheese dressing. On the side I had a juicy, organic fuji apple and my fave Kind bar.

After work, I typically go to whichever gym I am trying out and either swim or do my usual stress-fractured-lifting routine.

Also, a few of you have asked how about me feetsies (how sweet of you!) and I am coming up on three months of recovery. On Friday the 28th, I have the doctor appointment that is supposed to give me the okay to begin lifting, running, and whatevering again. Toes crossed.

Post-workout I had a nasty protein shake. I ordered some personalized protein powder from True Nutrition and made the mistake of using the “double flavor” option. All I can taste is aspartame, with a hint of cake batter. I think that is what an aluminum cake would taste like.

After all that, I usually try to explore a bit and study for my personal training exam, which I am taking this week. Alternatively, today I spent an hour guarding a parking space for my car while waiting for my roomie to return home to help me.

Dinners have been very simple, healthy and tasty.

1 small sweet potato mashed with 2 Tbsp almond and peanut butter and topped with scrambled eggs, bacon, onions, and mushrooms

sauteed onions, bell peppers, mushrooms, and kale scrambled with 3 egg whites and 2 whole eggs and topped with lots of mozzarella cheese (salsa and sour cream sometimes too!)

After dinner I always have some kind of yogurt bowl. I like to tell myself its to help heal my bones, but it’s really just to satiate my dairy urges. At least suboxone isn’t prescribed for that kind of addiction!

guns n’ ice cream  [Humphrey Slocombe peanut butter bacon brittle banana, to be specific]

And that was..

I caved…. protein pancakes!!

I am currently extremely antsy. I can’t walk properly because of the stabbing pain I get in the balls of my feet with each step. I have been walking on the outer rims of my foot to avoid it and look like I am either special or partaking in some new fitness fad. The culprit? 150 box jumps in my barefoot runners. Yesterday’s workout was

5 rounds:

  • 800 m run
  • 30 24 inch box jumps
  • 30 wall balls, 14 lbs

And while it was AWESOME and my heart rate was at its max for ~37 minutes, I shouldn’t have done it in my New Balance Vibram hybrid shoes. That is just too many box jumps for such little foot support. And now I am paying the price :( Has anyone had a similar experience? Any recovery tips? Besides, you know, don’t move… 

Moral of the story: Always listen to your body and do not push through the pain. 

With the extra I-can’t-work-out time, I will be writing some posts (!), cooking some new recipes, looking more into the NASM personal trainer certification course, reading Outliers, and maybe studying for my Ochem midterm….

One thing to cheer me up?

SUPERBLY DELICIOUS HEALTHY FLUFFY HIGH PROTEIN PANCAKES.

all three pancakes = 1 serving!

Protein pancakes have been all over the blog world for years now and I have resisted making them. I figured they would taste chalky and get that weird protein powder texture that I dislike so much. However, I was feeling too lazy to make a new batch of paleo waffles, so I decided to finally just go for it. I wanted to make the highest protein recipe possible while maintaining the fluffy and lightly sweet pancake texture and taste. They came out perfectly and make SO MUCH FOOD. If you don’t stack them, they cover an entire serving platter. I feel spoiled while I eat them. Like a little fat kid. :)

Protein Pow Pow Pancakes

Recipe: Serves 1!!!!

  • 1/2 of a small, ripe banana
  • 1 scoop vanilla whey protein powder (~1/4 cup)
  • 1 egg
  • 1 egg white
  • 2 tbsp coconut flour
  • 1/4 cup coconut beverage, or almond milk
  • 1/2 tsp vanilla extract
  • stevia, to taste
  • dash salt
  • slightly less than 1/4 tsp baking soda
  • 1 tsp butter, to grease pan between pancakes

Directions – Mash a banana in a mixing bowl. Add the egg and egg white and mix. Add the protein powder and coconut flour and mix well. Add the coconut beverage, vanilla, stevia, and salt and mix well. Add the baking soda and mix well. Turn on the stove to medium lowish heat and place a pan on the burner. Add enough butter to coat the bottom. Once heated, pour the batter in the pan. When there are LOTS of bubbles, flip the pancake. Repeat until the batter is gone. Serve with grass fed butter, nut butter, grass fed fromage blanc/cream cheese, sugar free maple syrup, shredded coconut, or whatever your heart desires. (I put all of those ingredients on mine this morning. It was glorious.)

These babies are protein powerhouses. They are light enough to deck out with delicious toppings, like butter and syrup, nut butter, or cream cheese.

Check out dese stats (without toppings)!

Make them. Love them. Eat them.

I’m off to do a workout that doesn’t involve my feet. AKA sit ups and back extensions…. forever…

[grain-free] cinnamon sweet potato waffles

Happy Independence Day everyone! Let’s take at least a minute to be appreciative of the fact that we live in a non-occupied territory and do not have to suffer the pain and inconveniences that come with such a life condition.

Ho’kay, for today’s

I have a special new recipe to debut. Please welcome Paleo Waffle 2.0 to the stage.

These are grain free, dairy free, sugar free and paleo-approved. I was trying to come up with a paleo waffle that used only sweet potato and eggs and no coconut flour, but I couldn’t make it work. The coconut flour is key to making them hold their shape and be waffle-like. However, this waffle has less coconut flour than my original version (and seems to digest easier) and a delicious sweet potato flavor.

For breakfast I have been having 1 sweet potato waffle and one banana paleo waffle topped with ~2 tablespoons of nut butter and 2 egg whites on the side.

I will never get sick of waffles. Did you know I’m a quarter Belgian?

Cinnamon Spiced Sweet Potato Waffles [gluten free]

Recipe: Makes ~7 waffles

  • Sorry this has been removed until further notice!

Josef’s sugar free maple syrup (don’t hate! malitol is one of the less craptastic sweeteners) and shredded coconut

Nutrition Facts for 1 Waffle

  • 120 calories
  • 9 grams protein (more if you sub protein powder)
  • 15 grams carbs
  • 4 grams fiber
  • 4 grams sugar

poor coco shreds, I bet it’s hard to swim in almond butter and syrup. 

Yesterday’s lunch consisted of pastrami lettuce wraps.

Simply take a few Romaine leaves and place a slice of nitrate-free pastrami, gourmet mustard, avocado, cherry tomatoes, and salt on each and eat like taco!

The second course of lunch was pink lady apple slices topped with pate.

Pate = duck liver. It is delicious. Please don’t stop reading my blog. 

Dinner was colorful and satisfying.

Leftover roasted chicken, a slice of bacon, salted avocado, sweet potato fries, and salad with honey mustard bacon grease dressing.

As is apparent, I am still pretty paleo, but this is just how I eat nowadays. I’m back on the dairy hard as ever. My first sip of creamy coffee after my week of strict paleo felt like liquid happiness was seeping into my system and coursing through my veins. In true relapse fashion, I’ve been eating yogurt and ice cream like its my job.

Best way to break up with paleo =

first thing I bought after paleo week was pastured butter, half and half, and gelato

Speaking of jobs, I have exciting news! But I will save that for the next post. :) Along with this lil’ gem…

the paleo waffle. perfected.

Hey y’all! I hope everyone had a good weekend. Saturday night was my last Delta Gamma formal :(. I can’t believe I am about to graduate. Honestly, I don’t feel like my time is up! I wish I could have the two years I spent at UCSB back so I could re-live them here at UCD. But then again, if I had never gone to UCSB, I probably would never have gotten to compete at collegiate nationals in triathlon. That was truly the experience of a lifetime. So, I’ll just tell myself that those 3 hours were worth the two years of the insanity that is Isla Vista.  Saturday night was a blast, and if you have ever been to a sorority formal, you probably know they can be quite the sh!t show.

But not to worry, we kept it pretty classy!

Sunday was spent studying for a bio midterm, memorizing MCAT physics flash cards, and writing a 23 page lab report on the effects of parasympathetic and sympathetic input to the heart. You know, from that lab where I showed you the picture of frog. Some of y’all didn’t like that very much…

Also as tradition on Sundays, I made waffles to freeze for the upcoming week. I have been working on this recipe for over a month now and I have finally perfected

the paleo waffle.

all dolled up with nowhere to go – except inside my belly.

and here they are naked

And do not fret if you don’t have a waffle maker! I bet these can easily be made into perfect paleo pancakes.

Perfect Paleo Waffles

Recipe: Makes ~7 waffles or 3 1/2 servings

Ingredients -

  • Sorry – this recipe has been removed until further notice!

Options:

  • for a gingerbread waffle, add a 1/2 tsp ground ginger, a pinch of nutmeg, and 1/2 tbsp molasses
  • for a maple bacon waffle, substitute the coconut oil for bacon grease and add 1 tbsp of maple syrup. Bonus points for also crumbling in crispy bacon bits!

 

Another nudie pic…

Seriously, these waffles are awesome. They required over 5 rounds of tweaking, but they are finally moist, fluffy, lightly sweet, and not a weird eggy texture. And they are grain free, sugar free, dairy free, and every other type of free you could possibly be. 

I consider 2 waffles (plus toppings of course!) a meal because each waffle packs so much protein and fiber. Check it!

So two waffles is 20 grams of protein and 8 grams of fiber! Slap on a few tablespoons of nut butter and youve got yourself a meal!

So, since it is technically

I will start with today’s breakfast.

two paleo waffles (surprise!) with birthday cake cashew butter and toasted coconut shreds on 1, and Barney’s almond butter on the other

And lunch was another bacon grease salad.

This one was such a winner. It had romaine, onions, tomatoes, carrots, and sprouts tossed with honey mustard bacon dressing and topped with a ton of turkey, two slices of crispy bacon, and blue cheese.

FYI: Blue cheese and bacon were made for each other. And beef.

Snacks included an apple and a Kind bar. And dinner was another tossed together salad before CrossFit. The WOD was uhhhmazing.

  • 1 minute L sit
  • 800 meter run
  • 30 squat clean  (75 lbs)
  • 100 double unders
  • 30 headstand pushups (I used a box)
  • 100 double unders

Post WOD I made my nightly snack that I have been hiding from you all for months. I seriously eat this almost every night before going to bed.

Coconut Dream Bowl

Recipe: Serves 1. Only.

  • 1 cup plain greek yogurt
  • 1 tsp vanilla extract
  • couple drops of stevia
  • pinch salt
  • dash coconut beverage
  • a high fiber coconut muffin crumbled in (recipe to come!)
  • topped with: toasted coconut shreds, coconut macadamia nut butter, and/or sliced almonds

Directions – Mix together the yogurt, vanilla, stevia, salt and coconut beverage. Crumble in the muffin and top with toasted coconut shreds, nut butter, nuts, whatever!

Alright, I’m out. Have a wonderful day!

Grain free faux-meal, topped with toasted coconut-macadamia nut butter

Hey everyone! I have to unique recipes to share with you today, but first I want to a do a little life recap / word vom!

This last weekend, my friends Zoe, Hayley, Anna and I drove up to Petaluma for the annual Butter and Eggs festival. The Petaluma area is home to many agricultural big names, like Strauss creamery, Clover dairy, and Lagunitas beer! Mmm. One day each year there is a festival with tons of local food stands, a parade, and a Cutest Chick Contest. The feathery kind, of course. We stayed at Anna’s mother’s home on Friday night and woke up at the crack of dawn on Saturday for a delicious, homemade breakfast. A fennel salad and buttery strata were perfect fuel for the day. We pounded some screwdrivers and hit the streets!

me, Anna, Zoe, and Hayley

We had a blast, but day drinking always leaves my body confused. I guess it is nice to shake things up sometimes though! Or stir ;)

Sunday was a day of recovery, studying, and Crossfit. I am loving CrossFit more and more by the day. The WOD was hard.

  • 300 m run
  • 300 ground to shoulders (cleans)
  • 300 m run
  • 30 shoulder to overhead
  • 300 m run

It wouldn’t have been so hard if I had gone with an intermediate weight, but no, ohhhhh no. I had to go heavier. I have been leaving some WODs feeling like I could have gone harder or lifted heavier, and that almost destroys the point. I do think it is a good idea to go with a “safe” weight when you are still learning all the movements, but there comes a time when staying at that weight isn’t going to bring you the improvements that you likely want. While some people finished the WOD in just over 10 minutes, I finished last at around 20. With 75 pounds to lift over my head 30 times, I needed stop and recover every couple reps of the overhead presses. But you know what? I am so glad I went for the “heavy” weight. I know I worked hard and I AM SORE, and that never happens. Moral of the story: Challenge yourself, because finishing a workout in the least amount of time does not equate to the greatest personal reward.

On Monday, I received some Total Body Consultants whey protein in the mail! I have been a long time customer of their Cinnamon Bun flavor, but have been too content to try another flavor or brand because it is that good. They were kind enough to send me a freebie of Alpine Vanilla so that I could branch out a bit. It has the same smooth, creamy texture that I have come to expect, and a light, vanilla-y flavor. However, I still prefer Cinnamon Bun! ;) If youre looking for a delicious, no carb, whey protein isolate, look no further than Total Body Consultants. 

my fave protein shake: Blueberry PopTart!

And finally, today, I started out my day with some paleo-friendly oatmeal fauxmeal. Actually, it depends on what form of paleo/primal diet one follows, but if you are down with flax then you can get down with this breakfast! It is PACKED with ~30 grams of protein and fiber. It is so filling that if you aren’t used to eating bulky breakfasts, you may want to reduce the flax by a tbsp.

I have post in the works all about Paleo and saturated fats and grains, but I want it to be perfect before posting, so bare with me!

Primal “Faux”meal

Recipe: Serves 1

  • 1/4 cup freshly ground flax
  • 1 1/2 tbsp coconut flour
  • 1 egg
  • 2 egg whites
  • 1/2 cup almond or coconut milk
  • 1 tsp vanilla extract
  • dash cinnamon + pinch salt
  • stevia, optional (or honey/maple syrup)

toppings: nuts, nut butters, shredded coconut, butter, drizzle of maple syrup, honey

Directions – Whip the eggs and almond or coconut milk together. Whisk in the flax and coconut flour. Let sit for at least 5 minutes. Stir in the eggs, any sweetener, spices, and vanilla. Microwave (or bake) until the desired consistency has been reached. For me, about 2 minutes was perfect. Check it every 30 seconds or so AND STIR IT UP. The length of time depends on if you want it more liquidy or more custardy.

Note: You can make this in the morning and eat it nice and hot OR you can make it the night before and refrigerate it and eat it cold in the morning. I have done both, but because my home is a sauna, I prefer it nice and cold! Also, you may want to add more coconut or almond milk to reach the desired consistency.

And what did I top it with?

The best nut butter I have ever made. Or will ever make.

Toasted Coconut-Macadamia Nut Butter

Recipe:

  • 1 cup roasted, unsalted macadamia nuts
  • 1/2 cup coconut shreds, toasted
  • pinch salt, to taste

optional: couple drops vanilla extract (try it plain first, which is how I prefer it!)

Directions – Combine the nuts and coconut in a blender and blend until smooth. Taste and add salt if desired.

After that bomb breakfast, I went to my physiology lab and dissected a frog. We stimulated the vagus nerve to induce bradycardia and cardiac arrest. We also completely removed it from the frog and it kept beating. Pacemaker cells are crayyyy! I will leave you with this:

Cheers!

start saving yer bacon grease!

So, I am in a cooking rut.

After pinning and re-creating dozens of recipes, I’m all kitchened out. Lazy. Plus, the weather here has transitioned from windy and freezing to sunny and oppressively hot over the course of about a week. Because our hoursehold tries to minimize use of the heater and air conditioning, our house is often 78 degrees during the day. I turn on the AC at least at night, or else I pretty much dont have a shot at sleeping. [I am thankful I have the luxury of an air conditioner. :)] This rapid change in the weather hasn’t allowed my taste buds to catch up. I’m still in my hot waffle, hot soup or sandwich, and hot stir fry dinner mindset, and yet all of those things sound completely unappealing in this heat. Yes, even the waffle. I have resorted to thawing my waffles in open air instead of toasting them and eating them slightly cool (or half frozen…) and smothered in nut butter.

So, lunches are transitioning to cold salads and dinners have been whatever I have laying around. Most of which, has been lackluster – except last nights dinner! SO  GOOD and SO EASY. Also perfect for breakfast or lunch. You’ve got no excuse not to make this one! Oh, and its paleo ;)

Sweet potato, kale, and egg hash with salted avocado

whaddup 30 grams of protein!

sweet potato + bacon grease = <3

Recipe: Serves 1

  • 1/2-1 tbsp bacon grease (I keep mine in a jar) or the grease from one slice of cooked bacon (you can tear it up and add it to this recipe!)
  • 2 handfuls kale
  • 1/4 cup serrano pepper, diced
  • 1/3-1/2 sweet potato, grated
  • 1/4 cup sweet onion, diced
  • 2 eggs + 2 egg whites
  • 1/2 avocado, cubed
  • iodized sea salt

Directions – Melt the bacon grease into a large pan on the stove on medium high heat. (Or, you can nuke a slice in a bowl in the microwave for about 2 minutes and pour the grease into the pan. This will also get the bacon to super crunchy bacon bit status for easy crumbling.) Add the pepper, onion, kale, and grated sweet potato. Let cook until everything has softened to your liking. Meanwhile, whisk the eggs in a bowl. Pour into the pan with the veggies. Sprinkle everything with salt. Once the eggs are cooked, scrape all of the contents of the pan into a bowl. Top with cubed avocado and a bit more salt. Enjoyyyyy the goodness.

Note: I recommend buying nitrate free bacon and pastured eggs. If you cant find pastured, try organic and free range. The onion, avocado, and potato don’t need to be organic, but it is ideal to buy peppers organic due to their thin skin. I also recommend buying iodized sea salt because you get the metabolism increasing benefits of iodine as well as the natural minerals from the sea.

Benefits:

Sweet potato * high in fiber, vitamin A, vitamin C, copper, and B6! The antioxidants in sweet potatoes work to eliminate free radicals (which damage the body) and are anti-inflammatory, so they can help alleviate symptoms of many conditions.

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

Kale * Extremely high levels of vitamins K, A, and C! Also has manganese, calcium, fiber, and antioxidants.

Bacon * I have a huge post that I want to write about saturated fats and how they aren’t the evil health destroyers that we think of them as. For now, suffice it to say that it is likely that most of the negative effects associated with eating bacon are not from the fat in bacon itself but from the nitrites and nitrates that bacon is usually treated with.

not one, but two carrot + nut butter soup recipes.

Hello! It is only day 2 of Spring quarter and I am already feelin’ the heat! And by heat I mean pressure, not really the temperature. Unfortunately. Hopefully, the sun will come out to play and stay put soon! I am so much happier when it is warm and sunny :). Before the weather gets hot all around the country, I wanted to post these two awesome soup recipes. Both involve carrots and nut butter and each is delicious in its own way. The tahini soup is savory with a Middle Eastern flavor flare, and the peanut butter soup is perfect for all the PB addicts out there. Be warned though, they are so good you just want to keep eating it – but they are filling.

I will post again very soon with a look at Spring quarter classes and some new purchases that I am in LOVE with!

carrot tahini soup

only one photo because the two soups… looked the same

Recipe: Makes 4 servings

from Eats Well With Others

  • 1 tbsp olive oil
  • 1 fat leek, excluding dark green area
  • 6 garlic cloves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • pinch cayenne pepper
  • 1 1/2 lb carrots
  • 1 quart veg broth
  • 2 sprigs thyme
  • 1/3 cup tahini
  • fresh lemon juice, to taste

Directions – In a soup pot, over medium heat, pour in oil, then add leek and saute until translucent. about 4 minutes. Add garlic, salt, pepper, coriander, turmeric, and cayenne, and cook until garlic is fragrant, about 1 minute. Add carrots and stir to coat them with leek mixture.  Cook, stirring, for 3 minutes, then add broth, thyme, and 2 cups water.  Bring to a simmer, partly cover, and cook until carrots are tender, about 25 minutes. When carrots are tender, remove thyme branches and stir in tahini.  Using an immersion blender (or transfer to a food processor/blender), puree soup until smooth.  Return to pot and reheat if necessary.  Taste and add lemon juice.  Add salt to taste.

roasted carrot & peanut butter soup

Recipe Makes ~3 servings

adapted from Katie Did

  • 1 lb. carrots (7-8 large)
  • 1 medium white onion
  • 1 clove garlic 
  • 1 Tbsp coconut oil
  • Nutmeg, cinnamon, ginger, cayenne, salt and pepper all to taste
  • 2 cups chicken or veg broth
  • 1/2 cup coconut milk
  • 1/4th cup peanut butter, any variety 
  • fresh cilantro and chopped peanuts to garnish, if desired

Preheat oven to 400 degrees.

Peel, wash, and cut carrots into sticks. Dice onion. Toss carrots, onion, and two peeled cloves of garlic with melted coconut oil, nutmeg, cinnamon, ginger, cayenne, salt, and pepper all to taste.

Let veggies roast for 30-40 minutes until beginning to brown. Transfer to a deep pot and add chicken broth and coconut milk. Cover, reduce heat and allow to simmer for 10-15 minutes. Remove from heat and add peanut butter.

Transfer soup mixture in batches to a blender and blend until smooth.

Taste and adjust seasonings as desired!

Benefits:

Tahini * a good source of essential unsaturated fatty acids, copper, iron, calcium, fiber and B vitamins. Copper is good for treating some of the pain associated with rheumatoid arthritis due to its anti-inflammatory properties. Magnesium can help lower blood pressure and help women going through menopause maintain normal sleeping patterns.

Peanut butter * a great source of manganese, Vitamin E, tryptophan (calming!), niacin, folate, and copper! Peanuts also contain lots of healthy monounsaturated fats and antioxidants! They have been linked to a reduced risk of cardiovascular disease and have been shown to significantly lower your chances of getting colorectal cancer.

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Carrots * a prime source of vitamin A and antioxidants