Monday, October 25, 2010

We had an awesome turnout for our Paleo potluck on Saturday.  Those of you that brought stuff please post your recipes because everything was so good.  I am so proud of you all for coming up with some delicious Paleo-friendly creations.

Sweet, moist, Paleo-friendly deliciousness.  Proceed with caution.  This should not be your new breakfast food.  These muffins are to be enjoyed in moderation, every once in a while.  It is a treat, not a staple.

Blueberry muffin recipe
1/2 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
6 eggs
1/4 cup raw honey
5T unsweetened applesauce
1/3 cup coconut oil
1 tsp vanilla extract
1 cup blueberries

Preheat oven to 350 degrees.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, mix the eggs, honey, applesauce, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in berries.
Place batter in paper lined muffin tins.
Bake in preheated oven for 20. More time may be needed!! Check often and remove from oven once they are a nice golden brown.

Courtesy of


‘Tabata You Gotta Be Kidding Me’

4 consecutive Tabatas. That’s 8 sets of 20 seconds of work followed by 10 seconds of rest for each of the following:
Wall ball, Pull-ups, Squats, Sumo Deadlift High Pull.

Score by total number of reps.

2 thoughts on “Monday, October 25, 2010”

  1. Ate all that food at the Paleo barbeque, ate a boat-load of food at Mike’s watching Lesnar get his ass kicked, AND lost two pounds. What a Saturday, can we do that one all over again.

  2. Ingredients:

    4 Chicken breasts
    1 tsp garlic powder
    1 tsp sea salt
    1/2 tsp black pepper
    1/2 cup almond flour
    3 tbs olive oil
    medium onion cut into thin slices
    3 tbs capers
    juice from a lemon
    1/2 cup white wine

    Pound chicken breasts to a quarter of an inch thick. Season with salt, pepper and garlic powder. Dredge in almond flour and shake off excess. Let rest for 10 minutes on a plate.

    Heat skillet over medium high heat and pour in olive oil. Sautee chicken for about 3 minutes per side. Pull chicken out. Put in onion and cook until soft and translucent. Add in capers, wine, and lemon juice. Put chicken back in. Cook for another 3-5 minutes. Serve with sauce.

    I added mushrooms and I’m sure you could add other vegetables if you’d like. Enjoy.

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