Bourbon Butterscotch Pudding (bourbon optional)

Growing up, I definitely got down with some pudding snacks!  I never really liked vanilla, but I know I liked chocolate, chocolate/vanilla swirl, and ……butterscotch!  I haven’t had pudding in years because I don’t eat processed foods and pudding often has dairy in it.  If you are a person who avoids dairy, you are going to love me right now.  I wanted to kick it up a notch and make it a little more “adult indulgent,” but feel free to leave the bourbon out to let the kiddos enjoy some homemade pudding!  If you have a crowd coming or a big family, consider doubling this recipe!  It is great as a quick dessert on its own, but it would be great as the filling in a tart, or a layer in a trifle.
Bourbon Butterscotch Pudding
Ingredients:
1 can full fat coconut milk
3/4 cup coconut sugar
1/4 tsp salt
2 egg yolks
1 Tbsp butter
1 Tbsp of arrowroot or tapioca starch
splash of bourbon (optional)
Directions:
In a nonstick, medium sized, pan, whisk together the sugar, salt, and arrowroot.  In a separate dish, whisk together coconut milk, yolks, and bourbon.  Pour the wet ingredients into the dry ingredients on the stove and turn burner to medium heat to cook. Stir while heating until it starts to bubble slightly and thickens to a pudding consistency.  Take off the heat and stir in the butter.  Put in the fridge to cool.  Enjoy!

Macros vs. Micros: Why One Matters More

I’ve been trying to avoid writing this post because I don’t want anyone to think that I am anti-macros.  I am very rarely anti-anything.  However, I think sometimes it gets confusing to the average public what they should be doing to gain health when most of the people they are following on social media don’t fit their demographic.  I have been seeing tons of buzz lately from the fitness community about tweaking their diets to fit macros.  I have been doing health talks for so many years now, that I almost busted out my very first powerpoint where I talk about macros!  Macros just stands for macronutrients.  When you hear this term, think carbs, protien, and fat.  Athletes of all kinds have been using these macros in certain ratios to reach their goals for so many years that I can’t even count.  This is not new territory.  It’s where the concepts of carb-loading for endurance races, protein shakes after lifting, making weight for a fight, or even leaning down before a figure competition come from.  Athletes are REALLY GOOD at manipulating macros in order to acheive certain performance results or certain aesthetic results.  However, if you only think about macros, you miss an entire piece of the health equation that makes me nervous.
I live in the world of micros.  When you hear the word micros, think nutrients, minerals, and vitamins.  This is where a huge majority of health really lives.  When you are eating for micros, you are creating sufficiency in the building blocks that your body needs to function, express health, and keep bad genes from turning on.  You can still have a few extra pounds and eat beautifully from a micro perspective…just like you can have a six pack and still get cancer. This is where confusion sets in….
Average Joe follows superstar athlete on social media and sees a ripped lean machine and tries to follow the superstar macros.  Problem #1, superstar athlete has a training schedule that demands a lot more carbohydrates than average Joe will ever expend.  So, average Joe could STILL be fat trying to follow someone else’s macros.  Problem #2, lets say average Joe has his macros tailored to his own unique situation, he is led to believe that as long as he is following those set macros, everything that fits that protein/carb/fat ratio is fair game.  All of a sudden, we have average Joe AND superstar athlete putting themselves at risk for nutrient deficiency and therefore diseases like cancer, heart attacks, autoimmune diseases, etc.  (Side note: a very well known TV personality that makes a living off looking the way she does just shared she found out she has an autoimmune disease and the doctors are changing everything about her diet….which was geared toward macros.  Not because the macros weren’t on point with how she wanted to look, but because they were off point in terms of nutrient supply.)  We have all heard of the marathon runner or the health nut that drops dead of a heart attack and everyone thinks “how could that be?!  He/she was so healthy!”  If you look at the diet, it was most likely tailored just for macros and not for micros.
If you see someone on social media with a six pack eating twinkies and ho-hos because they “fit their macros,” turn the other way.  These foods do not fit into micros, and that is where your health lives.  Micros determine your health, not your physique.  So, it becomes ultra tempting to want to follow along with someone eating certain ratios if you can still have fast food, cakes, and the like as long as it fits your macros.  Don’t be fooled.  If you are an athlete that wants to focus on tweaking your diet to the point of weighing your food, measuring everything, timing everything, etc to enhance performance or aesthetics, then please do it with the right foods.  The foods that still cover your micro bases.  If you are an average Joe, worry about eating healthy, nutrient dense foods first, then after a year of that, consider tweaking your macros for performance or looks.  Until you’ve covered your micro bases, your health is still at risk no matter how amazing your butt and abs look or how fast or strong you prove to be.
 

Blueberry Pancakes (gluten free, dairy free)

This is an easy recipe that is EXACTLY like my other pancake recipes, but they are blueberry.  I am trying to get through consuming some of my frozen blueberries from last year at the ranch in order to make room for this year’s crop!  I used frozen making these, but you could easily use fresh.  When choosing blueberries, it’s important to consider buying organic because they have a very thin skin, which means pesticides can soak in fairly easily.  If you buy a bunch of organic blueberries when they are in season and freeze them, you will never have to pay crazy prices….and they taste better.
Consider making a double batch because these can be eaten throughout the week as a snack or grab-and-go breakfast.  They can also serve as the “bread” for a nut butter and jelly sandwich in a kid’s lunch!
Blueberry Pancakes
Ingredients:
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cashew milk (any liquid will do)
1 tsp vanilla
4 eggs
blueberries
Directions:
Mix all the ingredients together except the blueberries until slightly runny but smooth.  Warm skillet over medium high and place some coconut oil on the surface.  The skillet is ready when you flick water on it and it sizzles.  Place batter onto skillet in whatever size you prefer and drop blueberries onto the batter.  Cook for about 3-4 minutes until the underside is golden brown.  Flip the pancakes over and cook for another couple minutes COVERED.  Serve warm, with grassfed butter, and pure maple syrup!

Bacon Wrapped Scallops

Once again, this is barely a recipe because there is really nothing to it.  However, I’m trying to share simple recipes with everyone, so people do not get stuck in the idea that every meal needs to be elaborate and take forever.  These bacon wrapped scallops can be thrown over a salad, like I have in the picture, eaten alongside veggies, act as an appetizer, etc.  They are quick and easy on top of being super tasty!  Adding more seafood to your diet will also increase your intake of vital minerals you may not receive otherwise. You could easily sub shrimp for scallops, but I would cut down the cook time by about half during the first step.
Bacon-wrapped Scallops
Ingredients:
Scallops
Bacon, uncured
Directions:
Preheat oven to 425F. Cut bacon in half.  Wrap the bacon around the scallop and secure with a toothpick. Bake the wrapped scallops for 15 minutes, then flip.  Once flipped, turn the broiler on high and cook for another 5-10 minutes until bacon crisps up!

Lemonade

I am not a huge fan of water all the time.  I’m human.  So, when the temperatures start to heat up around here, I could really go for some lemonade.  However, most lemonades at the store are full of sugar, stabilizers, and preservatives.  What’s a girl to do?  Make her own lemonade.  I had never made lemonade from scratch, but I will continue to make it for the occasional weekend treat after I fell in love with my first batch.  I wanted to share the recipe with you guys, because I know I can’t be the ONLY one that loves lemonade!

 

 

Lemonade
Ingredients:
bag of lemons
water
raw, local honey
Directions:

First you need to make the simple syrup.  Simple syrup is nothing more than sugar and water.  You can add different flavors to it, like mint, basil, ginger, etc.  However, for my first go around, I wanted to stay pure to standard lemonade.  I can always take a good foundation an throw twists on it!

Take one cup of water and 3/4 cup honey and put them in a saucepan on the stovetop.  Heat them gently until the honey is completely dissolved in the water.  Do not boil!  It shouldn’t take long.  When they are combined, take the pan off of the heat.

While the simple syrup is heating up, begin to half and squeeze lemons until you have 1 cup of fresh lemon juice.  It took me almost an entire bag of lemons, so be prepared!

Combine the lemon juice and the simple syrup in a pitcher, add 4 cups of water.  Done!

Refrigerate and serve over ice!


Veggie Pizza Rounds

Pizza is the number 1 favorite food in America.  However, what we like most about foods is usually the flavor.  So, if you can reproduce the flavor of pizza, people are usually just as satisfied as they are eating the real deal.  I have a couple different pizza crust recipes on my blog, but this is a recipe you can do really easily without having to have anything special.  No need for cast iron skillets, tapioca flour, coconut milk, etc.  It is pretty basic which is why I even hesitate to call it a recipe!  However, if one person decides to try it and likes it, then it was worth posting. ;)
Veggie Pizza Rounds
Ingredients:
butternut squash, peeled, neck cut into rounds
pizza sauce (I make my own, but you can use your fave)
uncured, organic pepperoni
Italian seasoning
Directions:
Preheat oven to 375F.  Grease a baking sheet and place the butternut rounds on the sheet.  Bake for 15 minutes and flip.  Bake another 10 minutes until fork tender.  Take the baking sheet out and spoon some sauce over each round, place pepperoni on top and sprinkle with Italian seasoning.  Place back in the oven under the broiler on HIGH for about 4-5 minutes.  When the pepperoni gets crispy edges, remove from the oven and serve!

Orange Theory: The Pros and the Cons

I make it no secret that I love working out at Crossfit, but that doesn’t mean I don’t appreciate and like other workouts, too.  I never recommend anything to anyone without having some personal experience myself.  So, I took the opportunity to go to a free Orange Theory class and let you guys know how it went!
Let’s start with the fact that right now, you can try a class for FREE!  There’s no excuse not to take advantage of that if it’s something you may want to do.
I am looking for a few things from my workout:
1. Sweat- I like to sweat.
2. Programming- I don’t like to wander into a gym and decide what to do on my own.  I’m too lazy.
3. Range of motion- I think full range of motion in movements is important if there is no reason to shorten them.
4. Fun- There’s nothing better than movement being FUN!  When you’re having fun, you always want to come back, it never feels like work, and it soon becomes a healthy habit.
5. Intensity- I like yoga sometimes, but I really like expending energy to make me feel good after a workout.
I went to the Orange Theory in Granger, and the staff was really welcoming, the facility was clean, and the trainer was energetic.  All good to start.  Since I was new, the trainer brought me into the room before everyone else to show me how things work and get me acquainted. Everyone else filed in and our heart rates were all up on a large monitor in the room.  We did a warm up, then a partner workout for rowing distance.  The workout was:
Partner 1: row while
Partner 2: runs .15miles and cycles through stations of lateral step overs, push ups, mountain climbers, squat jumps, ring rows, sit ups….
This back and forth went on for about 45 minutes until the class ended and we did a quick 5 minutes stretch post-workout.
How did the workout stack up:
1. I was SO SWEATY.  It was mostly cardio in an indoor room with lots of people, so that makes sense.
2. The workout changes everyday and they tell you what to do, so I liked that.
3. The movements are not full range of motion.  I’m used to a “chest to the deck” push up, hip crease below parallel squat, etc in Crossfit.  I noticed the majority of people were not doing a full range of motion on anything and I was actually stopped in the middle of my pushups and told not to go all the way down.  No worries.  Instead of doing push ups in sets, a shortened range of motion allowed me to do 20 without stopping every round.  They also have modifications for anyone who needs them, so injuries should not be an option.
4. I had fun!  I noticed lots of people came with friends, so I’m sure it was even more fun for them!  Usually the workouts are not partner workouts, but I love partner workouts.  So, that was right up my alley.
5. The workout is as intense as you make it.  Since you are wearing a heart rate monitor, you can constantly see where you are in terms of work.  I stayed in the orange zone the entire time and never reached the red zone, but the red zone is something the trainers keep an eye on to tell you to back down if you stay there too long.  There is also a green zone that tells everyone (including the trainer) that you are not working that hard and you need to pick up the pace!  I thought this part was interesting because I am not one to push my limits in a workout because I just don’t like to feel like death.  However, when I would hit a moment of “man this is kinda hard,” I could look up and see where I was on the monitor.  It kept me accountable in the sense that if I wanted rest but wasn’t even close to the red zone, I knew I could probably keep pushing and be just fine!
Overall, I had a good experience at Orange Theory and I think it would an ideal workout scenario for those the need trainer motivation, want mostly cardio,and like a group class.  You do have to buy a heart rate monitor which runs 45-90 dollars depending on which one you buy.  The monthly membership fee is also more than a regular gym, so cost comes into play, as well.  Since they are trainer-led classes, you have to call and schedule to be put into a class, which means classes fill up, too.  I wasn’t able to get into a class until 7pm because the other ones were full. No reason not to try it when they are letting you do that for free!!!

Chicken Tenders

I recently had an old friend message me and tell me that she has a picky eater on her hands…her husband.  I am a former picky eater, and I am pretty sure I spent about 10 straight years eating nothing but chicken tenders at fast food restaurants and regular restaurants.  That may have even been the criteria for choosing where to eat: Does the menu have chicken tenders?!  I’ve outgrown the picky eating thing but that doesn’t mean I don’t still have a place in my heart for the nostalgic foods of my picky days.
These chicken tenders taste so good.  I chose to fry them but my guess is that you could bake them just fine?  I just haven’t tried it. When choosing spices, you can use your imagination.  Even if all you used was salt and pepper, they would be great!
Chicken Tenders
Ingredients:
2 lbs chicken breasts, skinless, boneless
1 cup tapioca flour
1 tsp onion powder
1 tsp mustard powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 tsp paprika
2 eggs with a splash of water
1/2 cup palm shortening or bacon grease
Directions:
Place chicken breasts in a large ziploc bag and beat it with a heavy bottom pan in order to thin out the chicken.  Once thin enough, cut the breasts in to strips.
In 2 shallow dishes, one will have the eggs and water whisked together.  This will be the first stop for the chicken.
The next dish will have all the dry ingredients and spices.
Heat oil over medium high heat until it sizzles when water hits it.  As it is heating, dip strips in egg wash and then coat in flour.  When the oil is hot enough, place the coated chicken in the oil and fry 3 minutes on each side.  Remove and place on a dish with a paper towel to soak up any extra oil and sprinkle salt on immediately.  Keep frying in batches without overcrowding the pan because this will decrease the temperature of the oil.
Serve with veggies!

Blood Orange and Fennel Salad

For those of you that follow me, you’ve heard me say before that I don’t eat salad regularly because I just don’t enjoy it that much.  However, I went the store to get veggies a couple days ago and saw a bulb of fennel that I just had to have.  Shortly after that, I saw they had blood oranges in stock, which doesn’t happen that often!  They are the PERFECT pair.  Blood orange is a dark reddish color and the flavor is like a cross between a grapefruit and an orange.  I threw together a salad with the two ingredients and could not get enough.  It’s a shame to call this a recipe, but it is really just simple ingredients, but it was worth a formal publish!!
Blood Orange and Fennel Salad
Ingredients:
1 blood orange, peeled and sliced
thinly sliced fennel
spinach
a few pinches of feta (organic, unpasteurized)
drizzle basil infused EVOO (regular would work too)
drizzle barrel aged balsamic (regular would work too)
protein of choice
Directions:
Throw it all in a bowl and eat!!!

Cranberry Sage Cocktail

This recipe is for all those craft cocktail drinkers out there. I have been researching shrubs for about 6 months now, so I was super excited to see this inspiration in the Costco magazine.  I get inspiration all over the place…and this one just happened to come from Costco! First things first, you need to make a shrub.  What is a shrub? It is a vinegar syrup.  Weird, I know.  However, they’ve been used forever as soda.  You can use them with club soda as a virgin cocktail or use it with club soda and alcohol for a cocktail!  This has a vinegar bite that you will appreciate if you like kombucha.  If you have never had kombucha, you may want to try a cranberry kombucha prior to putting the effort for this shrub!
Cranberry Sage Cocktail
Ingredients:
1 pound cranberries
1 cup honey
1 cup apple cider vinegar
2 fresh sage leaves
vodka
club soda
Directions:
Preheat oven to 350F. Place the cranberries on a parchment lined baking sheet and bake for about 20 minutes.  Transfer the roasted cranberries to a quart sized mason jar.  Add the honey and cover and seal the mason jar.  Shake it so the cranberries are covered with honey.  Let it stand in the dark, cool place for 5 hours.
Add 1 cup of apple cider vinegar to the cranberries and shake the mixture to dissolve as much of the honey as possible.  Add the fresh sage leaves and shake so they are soaking in the vinegar.  Let the mixture stand for 24 hours in a dark, cool place, shaking regularly.
Strain the mixture through a seive and store in a clean mason jar.
Serve 2 oz of cranberry sage shrub, 2 oz vodka, with some club soda.  Garnish with a couple cranberries.