The Wise Track Coach

What have you done to make yourself better today?

High school track.  Our coach would say this AT LEAST once a day.  The beginning of practice, during, afterwards….on the bus to a meet, at a meet.  This was engrained into our heads.  I had heard it thousands of times, but I’m fairly certain that I just blew it off.  When I was 17, I chose to focus on the Toblerone chocolate bar reward if I placed at a meet or broke a record, rather than dwell on the wise words of coach. Funny how one’s motivation can change.

While thinking about the start of 2015, I was reminded me of Coach Loberg’s words.  What did 2014 look like and what will 2015 bring?  Disappointments. Happy times.  Everything in between.  What can I do to be better in 2015?

The new year always brings resolutions.  I think I have become annoyed and bitter with said resolutions.  In my mind, I think “you should CONSTANTLY be making and meeting goals…why must one only make a New Years resolution?”  I think one frustration is that resolutions tend to include the word “try.”  A wise little Jedi once said “Do or do not.  There is no try.” Set your mind to something and do it.  When you remove “try” from your vocabulary, you have made the decision that you ARE capable of said task and that nothing will stand in your way of reaching that goal.

For me, 2015 will bring an end to mediocrity.

I want to improve in the gym.  Faster, stronger, better.  I will step it up.  I have been following CrossFit programming and doing the WODs on my own, but to be better, I decided to join a box again.  More accountability and face-to-face coaching.  I plan to increase the intensity as well as really work on solid warmups as well as mobility.  I’ll get there.

I want to be more toned.  Definition.  Poolside body to be proud of.  I have decided to clean up my eating.  “I’m going to try to eat better.”  Screw that.  Sure to fail. I have become quite lenient and have been allowing too many treats lately.  A friend of mine recently said “Vegetarians don’t have cheat days.” Definitely makes me rethink my food choices. 6-7 servings of produce a day. Each meal consisting of a solid protein, a huge portion of produce (carb), and a little fat. Sticking with my Paleo Plate the best way that I can.

My goal for 2015 is to be able to have an answer for my track coach’s question each and every single day.What about you? With your resolutions for the new year, are you going to TRY or are you going to do?

Coffee

coffee

Coffee. C8H10N4O2. Cuppa Joe. Go Juice. Liquid Energy. Rocket Fuel. Many different names with 1 amazing purpose.  Just a little bit of energy to get through the day.

But…how does coffee fit into the whole Paleo way of eating?

First, the facts.  What is coffee?  Coffee is made by brewing the roasted seed…or “bean”…from a coffee tree.  Coffee = caffeine.  Caffeine is the main stimulant found in this little bean, often consumed as a little “pick-me-up.”  The consumption of this tasty chemical stimulates the central nervous system in humans and tends to make the user less drowsy. It is also a diuretic.  In my research, I have read that in some studies, coffee has also been found to decrease the risk of Alzheimer’s disease as well as diabetes.  Black tea has also been found to decrease the risk of diabetes. So, caffeine does have it’s place.

While caffeine definitely has its purpose, more is certainly not better.  Moderation is the key word here.  Frequent coffee-drinkers (myself included) can attest that there comes a day when their daily cup of coffee no longer gives them that much anticipated energy burst that they once had.  Coffee has an addictive nature, gut-irritating properties, and may cause negative effects on sleep patterns.  Actually, many habitual coffee drinkers have reported that they suffer from sleep disturbances, headaches, and general “sluggish” behavior.  This has been referred to as adrenal fatigue.  Caffeine stimulates your adrenal glands to release the hormones linked to stress.  Adrenaline and cortisol primarily.  This is fine…once in awhile.  Where it gets tricky is when you add in a stressful lifestyle, lack of exercise, poor sleeping, and a crappy diet.  All of these things definitely take a toll on your adrenal glands.  THEN add in copious amounts of coffee to “help” you get through the day.  Now we have adrenal fatigue.  The adrenal glands are tired and overworked from unending stress and inadequate rest and recovery.

Scott Hagnas, founder of CrossFit Portland, said it perfectly.  “I agree that coffee isn’t as evil as some have made it out to be, but that doesn’t mean it isn’t often abused.  Quite frequently, those with some level of adrenal fatigue use caffeine as an energy source for their day.  In reality, caffeine doesn’t give you energy – it gives you stress.  I see so many people that try to eat well and exercise intelligently, but have trouble making progress because of a stress filled life.  The total stress load is cumulative, so coffee becomes fuel for the fire.  I have also observed that those with damaged adrenals are more sensitive to coffee’s adverse effects than those with healthy adrenals.  As a simple rule, if you feel like you need it, then you should evaluate your habits.  If you feel like you can do fine without, then a few cups now and then should be ok for you.”

Now, that’s some solid wisdom there.

Now, my thoughts.  I guess if you are looking for the purest form of Paleo, I recommend avoiding caffeine. Completely.  Paleo is all about promoting a way of eating that encompases anti-inflammatory foods as well as bringing the body back to a more normal energy level.  In my opinion, part of the idea behind this way of eating is to somewhat cleanse your body.  Balance.  You remove the food items that cause irritation and inflammation.  Stop eating the foods that cause your blood sugar to spike.  Get rid of the things that can be addictive.  YOU be in charge of the food that you eat.  Sugar and caffeine are 2 of the big ones in this category.  Don’t let them run the show.

I think for some, caffeine consumption has gotten out of hand.  Many people can’t even get dressed for the day without their caffeine fix.  I have been there…more than once.  Once in awhile, I’ll be a few hours into my day and realize that I’ve had 10-12 cups of coffee before 0900.  As a paramedic, I work 24 hour shifts.  I work overnights every so often.  Sometimes I’m up for 24+ hours.  Many days, I run on about 4 hours of sleep.  Even if you aren’t in public safety, I’m sure you can relate.  Go Go Go Go Go….who has time for sleep?  So much to do! It’s just how society is today …When I feel that I’m getting to this place of caffeine addiction, I force myself to take a step back.   I remove the caffeine.  Now, while some people cut back to a cup or 2, I just quit cold turkey.  Yes, there are headaches, and yes, I feel like a bag full of garbage for a few days, but I know it’s what I need to do to get back some balance.  After 5-7 I begin to notice the difference.  Natural energy.  Better sleep.  After awhile, a couple months, I add a cup or 2 back into my day…then begin the cycle again.

Whole9 has some great tips for coffee:

-If you’re not currently a caffeine user, don’t start
-Limit your consumption to 1-2 cups of coffee a day, always before noon to prevent sleep disruption
-Your coffee pot is not a cup.  Nice try
-If you’re using coffee as a crutch to get through your day – or just to get out of bed – reconsider whether that is a healthy relationship
-We don’t think the above is a healthy relationship, thanks for asking
-A couple times a year, give your body a Caffeine Holiday for at least 30 days. (That means NO caffeine – no black or green tea, energy drinks, or even decaf)

In short, moderation is really the key word here.  “When it comes to coffee, less is generally better.  Think before you drink.”  -Whole9

Cheers!
Lindsay

The majority of my research came from reputable Paleo sources including Mark’s Daily Apple and Whole9.

 

Balsamic Glazed Steak Rolls

 

 

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I have really been slacking lately with posting recipes.  I have been pretty culinarily (is that a word?) lazy.  I have a few recipes that I make over and over again AND I have been grilling the crap out of everything.  That being said, when my medic partner posted this recipe to my Facebook wall and said “Tuesday’s supper?”, I was all over it.  It’s nice to work with people who get me.  I was pretty excited about this one.  1. A new recipe.  2. A Paleo recipe.  3. You use the grill.  4. A perfect combination of protein and vegetables.  Yes, yes, yes, and yes.  So here we go.

Ingredients

For the steak:

8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips

For the Rosemary Balsamic Glaze:

1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons coconut sugar
2 sprigs fresh rosemary
1/4 cup Progresso beef broth

Instructions

1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.

2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper. 

3. Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll. Roll it up, and secure it with a toothpick (or 4). Repeat for each steak roll.

4. For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, coconut sugar, and the rosemary sprigs.  Bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.

5. Prepare the grill.  Grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done. Serve immediately drizzled with the rosemary balsamic glaze.

As I mentioned earlier, my medic partner and I made this at work.  This recipe is really easy to prepare.  You can also prepare it well in advance.  Great for people with busy lives.  Prepare it, roll it, chill it, then grill it later.I cooked my steak to a perfect rare/medium rare.  With a normal steak, you are able to cook both sides.  With this recipe, you can’t cook the inside of the roll.  My advice is to grill on a low heat for a while, then at the very end, turn up the heat for just a little crispness.  Make sure you keep a close eye on it.  These steak rolls could easily become just a little too crispy.

This dish is ridiculous!  You have the grilled steak.  You have the veggies.  And THEN there’s the balsamic glaze.  ALL.THE.FLAVORS.  The glaze is the icing on the cake.  The original recipe calls for brown sugar.  To make it Paleo, we opted to use coconut sugar instead.  On a sidenote, I’d be curious how real maple syrup  or molasses would be instead of the coconut sugar.  The rosemary, garlic, sugar combo makes your tastebuds super happy.  I was curious how the rosemary and sugar would be together.  Amazing, turns out.  I’m slowly learning about flavor layering.  To complete the meal, we grilled some asparagus on some tin foil with garlic, Kerrygold butter, and s&p.  The asparagus is also pretty tasty with the balsamic glaze on it.

Per Murphy’s Law, we were expecting to be bombarded with ambulance calls before, after, and during the making of this.  Luckily, we were able to prep the food, grill the food, and actually eat 3/4 of the food before the tones dropping.  I consider that a success.

Have I mentioned how much I love food? And people think that Paleo means only eating berries and seeds…  Now, go make this.  Sure to be a crowd pleaser.

**Disclaimer….there probably won’t be leftovers**

Happy eating!

Original recipe HERE20140527_175301

 

Seared Tuna Steak with Citrusy Salsa

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I have a fun new game that I like to play whenever I go to the grocery store.  I walk around for a good while until I find something that I haven’t made in a while.  This week, it was tuna steak.  Actually, I don’t recall ever eating tuna steak.  I’m also trying to eat more seafood…about once per week.  So here I am with 3 tuna steaks.  I was planning on just grilling them with a little salt, pepper, and dill, but ultimately decided to go to the ol’ Google machine and see how other people seasoned their tuna steaks.  Lo and behold, I found this winning recipe.  What really drew me to it was the interesting combination of spices that you use to season the fish.  I’m all about strange food combos.  So, here we go!

Ingredients
Homemade Chardonnay salt
2 Tbsp kosher salt
Pinch ground allspice
½ tsp ground coriander
½ tsp ground cinnamon
Sest of ½ orange
Leaves from 1 sprig fresh tarragon

Citrusy Salsa
2 oranges
½ red onion or 2 shallots, finely diced
Leaves from 6 sprigs fresh tarragon, chopped
1 Tbsp extra-virgin olive oil
Pinch of kosher salt

Instructions
1. Combine all the ingredients in a small bowl and mix with your fingers, gently bruising the tarragon leaves to release their aromatic oils.
2. Cover and let sit for at least 20 minutes; use within a few hours.
3. In the meantime, make the citrus salsa
4. Peel the oranges and cut them into segments; cut each segment into thirds and combine these with the onion, tarragon, and olive oil in a small bowl. Season with the salt and toss well.
5. Set salsa aside.
6. Fire up the grill, concentrating the coals (or heat) beneath the spot where the steaks will go so as to maximize the heat. If it’s rainy or you’re not quite ready to break out the grill yet, crank up the heat under a grill pan.
7. Lightly oil and season the steaks to taste (I recommend being a little conservative with the seasoning.  If you over-season, the tuna steaks can get quite salty).
8. When the grill or grill pan is very hot, throw on the steaks. Now keep your mitts off until the sear is complete. This takes 1 to 2 minutes on each side for a nicely cooked steak. When the time comes to flip, you’ll know the sear is done if the tuna moves easily and does not stick to the grates or pan.
9. Cook the other side for another 1 to 2 minutes
10. Slice the tuna steaks across the grain. Spoon the salsa over the steaks, and pour a glass of chardonnay to go with the wine salt.

That’s it!  It may seem like there are a lot of steps, but really, it’s not too terribly complicated.

After mixing together the spices, I was still skeptical because of how it smelled sweet…kind of like Christmas…but really, I was blown away.  The citrus from the orange and the cinnamon…crazy good.  As I mentioned earlier, I don’t ever recall having tuna steaks before.  I was pretty happy with how they turned out.  They were cooked to perfection, and the flavor was subtly….not overwhelming at all.  The citrus salsa compliments the tuna really well.  Pretty much a must.  I grilled some asparagus with butter and some orange zest to keep with the citrus them.  Lastly, I completed the meal with a recommended glass of chardonnay.  I think this was one of the best meals that I have made in a REALLY long time.  Seriously BLOWN.AWAY.  If you’re looking for a meal to impress, this might just be that meal.  Give it a try.  Super easy, but looks ridiculously fancy and stuff.  Definitely a win.

Happy eating!

-Lindsay

Recipe HERE

Puttin On the Foil

Yes, that is a Slapshot reference.  Ice hockey and grilling.  Both are near and dear to my heart.  Speaking of grilling, I have been a grillin’ fool lately.  I have tried to get creative with my foil packet grilling.  I thought I could just compile a list of a few of my more recent favorites.

Pork
Pork chops, butter, garlic, s&p

Chicken
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I cut up a few chicken breasts, then added garlic, s&p, Italian seasoning

Seafood
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Tilapia, lemon (or lime) slices, butter, dill, s&p

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sea scallops, butter, s&p

Vegetables
Brussels sprouts: sprouts, garlic, onion, s&p
Sweet potatoes 1: sweet potatoes (sliced), butter, real maple syrup
Sweet potatoes 2: sweet potatoes (chopped), onion, garlic, butter, s&p.  You can also add veggies like asparagus, carrots, and mushrooms.

These are just a couple of examples of my most recent foil packets.  Typically I double foil wrap each packet, otherwise it will leak.  right now, I’m definitely into grilling new things.  Next on the list: beets, butternut squash, and cauliflower.  I figure, if you can roast it, you can grill it.  I also want to try putting beef stew meat into a packet as well.  The possibilities are endless!

Happy Grilling!

-Lindsay

Roasted Butternut Squash

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So, I’ve had this butternut squash just hanging out on the counter for awhile.  I’ve really only made soup with butternut squash, so I was on the lookout for a new delicious recipe.  Then it hit me….roast it.  Duh.  Here is a crazy easy recipe for roasted butternut squash.

Ingredients
1 butternut squash – peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Instructions
1. Preheat oven to 400 degrees F (200 degrees C).
2.
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
3.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

See how easy this is? Peel, chop, drizzle, cook, eat.

I was really happy with the way this turned out.  Definitely a fun side.  The squash was perfectly cooked.  I think that butternut squash has a hint of sweetness.  That sweet paired with the garlic and s&p is a winning combination.  Flavorful but not overwhelming.  I pan seared some chicken, butter, and Italian seasonings to have with the squash.  Quick and easy for those rushed evenings.

Try it out!

Happy eating!

Recipe HERE.

Grilled Fish Foil Packets

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In the summertime, well really all year round, I try to utilize the grill as much as I can.  The flavor is fantastic, it’s quick, and clean up is a breeze.  Fish on the grill is one of my favorites.  I love to make fish foil packets.  Here is a simple fish recipe that I made last night on the grill (along with the mashed beets).

Ingredients
1-4 thawed fish fillets per packet (I used tilapia)
1-2 Tbsp butter
Approx 1 Tbsp dill (I have also used garlic)
S&P
Lemon or Lime (sliced)

Instructions20140324_173349
1. Rip off a large sheet of tin foil
2. Place the fish fillets on the foil
3. Sprinkle both sides of each fillet with dill, S&P
4. Place a few slices of citrus (I used lime) on top of the fish
5. Cut your butter into chunks and place over the fish
6. Roll up the tinfoil (I typically bring the ends together, pinch, then roll.  I have found this to work the best)
7. Grill it up on medium heat, flipping a few times.  Fish doesn’t take that long to cook.  Typically around 10-15 minutes.  You know the fish is ready if you peek inside the packet and it has broken up a little bit.
8. Remove from the grill and open carefully.  It’s hot in there.
9.  You did it!  Easy grilled fish foil packets

This is a really quick and tasty way to make fish.  Clean up is a cinch.  Roll up the foil and throw away.  Done and done. Do you have any favorite fish recipes?  I want to know!  Comment below.

Happy eating.

-Lindsay

Mashed Beets

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Beets.  A pretty common root vegetable. Boil em, roast em, grill em.  Eat em cold. Eat em warm.  Beets are one of those VERY vibrant vegetables, so that means that they are crazy nutritions.  Folate, Manganese, Potassium, Vitamin A, as well as a plethora of other vitamins and minerals.

I have really grown to love them in the past year or two.  They’re like a delicious gem that I am only just discovering.  Now, if only I wouldn’t have been afraid of them on my school lunch plate back in 1st grade.  After making pureed parsnips, I thought hmmm….I wonder how mashed beets would be.  So, I went to the ol’ Google machine.  After reading through a few recipes, I found this one.  Simple. Perfect. Below is the recipe that I used, slightly modified to make it more Paleo.

Mashed Beets
approx. 2 servings

Ingredients
3 – 4 beets, cleaned and peeled, then cut into 1″ pieces
1/4 – 1/2 c. heavy whipping cream (add to your taste)
1 T. melted butter (optional)
1/2 c. finely diced fresh parsley (optional)
salt and pepper (to taste)

Instructions
1.  You could either boil or roast the beets.  If you boil them, just throw them in a pot of boiling water and cook until soft.  If you choose to roast, lay the beets across an oiled cookie tray and bake at 450 degrees until soft (roughly 30 min).
2. Once the beets are softened, transfer them to a mixing bowl. Add the milk gradually while you mash the beets, tasting as you go. Immersion blender, mixer, or food processor will do.
4. Add the butter and parsley and continue to mix.
5. Season with salt and pepper and adjust the dairy components if desired. I served this hot along with grilled fish.

My thoughts:

I chose to roast them. I typically prefer roasting vegetables because it takes a lot of the extra liquid out.  According to the author of the recipe, the boiling method removes a lot of healthy vitamins and nutrients. On the flip side, boiling is quicker.

I was really happy how this turned out.  The flavor was great, creamy and perfectly seasoned.  Really easy to make as well.  Cook,20140324_171116 mash, eat.  I ate the entire batch with dinner, but the author of the recipe claims that they’re also good cold the next day, straight out of the refrigerator.

So, beets are crazy vibrantly red.  They will turn your hands red.  Another interesting fact about beets is that they can cause beeturia…basically pink urine.  There’s nothing wrong with you, it’s just how our bodies excrete the vibrant red pigment. No need to be alarmed.  You may just pee pink for a day or two.

Try it out.  You may find out that you in fact do in enjoy beets.

Happy eating!

Lindsay

Original recipe HERE.

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Stuffed Anaheim Peppers

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This past week,  I decided to try Bountiful Baskets for the first time. Have you heard of it?  Have you participated?  Bountiful Baskets if basically a group of people in all sorts of cities who have a produce co-op of sorts.  No employees, no contracts, just an affordable basket full of goodies.  You pay a small amount of money ($15 for me) and later that week, you pick up your basket.  I’m all about farmer’s markets and shopping locally, but I thought I’d see what all the fuss is about.  I do like Paleo on a budget as well.  I was actually quite pleased.  In your basket, you receive a plethora of fruits and vegetables (There area also add-ons that you can get like breads or cases of specific vegetables).  My basket included leaf lettuce, 2 large heads of celery, a pineapple, handfuls of apples and pears, 2 butternut squash, a few Anaheim peppers, kale, a sack of potatoes, and some tomatoes.  I think that’s it.  All in all, a tasty assortment of healthy goodness weighing around 30 pounds I’d say, all for $15.

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I’m pretty confident with figuring out how to cook with most of the fruits and vegetables that were in my basket.  One item, however, stumped me.  Anaheim peppers.  I’m not sure if I had ever had them before.  I certainly had never cooked with them.  Were they mild? Were they spicy?  I consulted with friends and the ol’ Google machine for answers.  First thing, I asked my friend Brandy, of The Grateful Chef, about the peppers themselves.  She said that they were a fairly mild pepper.  Perfect.  Next, I searched for recipes that included the pepper.  I found a handful of pretty tasty looking recipes.  This particular one caught my eye.  Ha, mainly because I had all of the ingredients.

 

Stuffed Anaheim Peppers

Ingredients
10 Anaheim peppers
1 lb ground beef
Chili powder
Paprika
Oregano
Ground cumin
Ground coriander
Garlic powder
Kosher salt
About 1 cup of tomato-based salsa
8 oz sharp cheddar cheese, shredded
Sour cream, guacamole, and cilantro, to garnish

Instructions
1. Slice each pepper in half, and remove the ribs and seeds. Place the peppers cut-side up in two baking dishes.
2. Saute the ground beef until cooked through. Add a splash of water and season generously with chili powder, paprika, oregano, cumin, coriander, garlic powder, and salt.
3. Fill each pepper with a scoop of the ground beef mixture, and then top each with a scoop of salsa.
4. Cover the dishes with foil, and bake in a 400 degree oven for 25 minutes.
5. Remove the foil from the dishes. Sprinkle the peppers with the cheddar cheese and return to the oven for about 5 minutes, until the cheese is melted.
6. Serve with sour cream, guacamole, and cilantro.

Ok, a few things.  First of all, this is the original recipe.  As usual, I did change it slightly.  Here are my changes as well as a couple tips.
1. I only had 5 peppers, so I went with 5 vs 10.
2. I used 2# of ground beef.  I like to have extras to put in my eggs in the morning.
3. I withheld the cheese and added nutritional yeast instead.  Nutritional yeast has a cheesy kind of flavor.  Lately, I’ve opted to add this to most of my food for that extra flavor.  I’m just starting to get into nutritional yeast.  It is full of protein as well as a handful of B vitamins.  It’s sugar-free, dairy-free, and gluten-free.
4. Homemade or locally made salsa is best, but for simplicity sake, I used store-bought.  If this is the route that you choose to go, remember to check your labels.  Sugar and corn starch are notorious for sneaking their way into salsa.
5. TIP: If you’re not very keen on spice, make sure you remove all of the ribs and seeds in the pepper.  I accidentally left a seed which resulted a bite with some kick.
6. TIP: You may have noticed that there are not any measurements to go along with the spices.  If you don’t have a lot of experience cooking with these flavors, try adding 1 tsp at a time.  Start there, taste test then add more spice to your liking. With my 2# of ground beef, I probably added about 1Tbsp of each…give or take. I’m not very good at the measurement guessing game.

These peppers really are quite mild. Great flavor without all of the heat (unless, of course, you leave a seed in there).  Also, I really enjoyed the combination of flavors used to go into seasoning the meat.  I wouldn’t have thought to add coriander and oregano.  Spot on.  The nutritional yeast truly does add a hint of cheesy goodness.  Definitely a healthier option than your average cheddar.  Really, all in all, it’s a fun spin on the traditional stuffed pepper.  They’re also a little easier to eat.  To finish it off, add a little guacamole and a sprinkle of cilantro. You’re set.  These guys also reheat quite well.  I heated up a couple to go with my eggs this morning.  Tasty breakfast.

I highly recommend this recipe.  Grain-free, gluten-free, dairy-free.  Nutritious and delicious.  A perfect way to get a tasty combination of veggies and protein into your diet.

Happy eating!

-Lindsay

Original Recipe HERE.

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Cracked Nut Butter

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This. Cracked Nut Butter.  Cookie Dough flavor.  When I saw this in the grocery store, my first thought was YUM, that looks delicious…..and FULL of bad things. I turned the jar over and turns out, not so bad.  Ingredients: Raw almonds, Raw pecans, Whey Isolate w/ honey, Unsweetened Organic coconut flakes, Organic virgin coconut oil, and Organic pastured ghee.  I was pleasantly surprised.  Of course I had to try it.  Delicious.  Delicious in smoothies.  Delicious on fruit.  Delicious on pancakes.  Delicious on a spoon.

It does have a texture and flavor that I took me a little bit to place.  Somewhat gritty.  Sweet, but not too sweet.  After reading the ingredients again, I figured it out.  Pecans.  So good.  I am typically an almond butter girl, but this is definitely worth switching for.  Check it.

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