I LOVE COFFEE

I LOVE COFFEE

 

 

If you haven’t noticed I love coffee. I even have mini Starbucks barista espresso machine at home, and it is awesome. Yet I still make frequent visits to the Starbucks near my home. So when we started doing the Whole30 I struggled with the thought of giving up my morning cup of Joe. I  already had to cut out putting chocolate milk into my coffee and I definalty wasn’t willing to give up coffee all together. By the way, it looks like someone vomited Christmas at Starbucks. But I’m absolutely loving it! Only 21 more days till I can enjoy a ginderbread americano misto!

As far, it seems that the biggest struggle (other than brooze) people have had was a dependence on their milk,cream or coffee-creamer…and, they’ve discovered that canned, full-fat coconut is just not the same.

I’ve found that if I heat my coconut milk using my espresso machince it makes it nice and frothy. But it you dont have an essporso machine handy here are a few opitions. Number 2 you will find hilairous! Well at least I did.

  1.  1. Heat up the 1 coconut milk and add it to a blender, top with black coffee, whip until frothy, and top with cinnamon.
  2.  2. Put your coconut milk in a protein shakes cup with a little metal blender ball and shake the crap out of it! This was a great morning coffee tip from Jay….I deleted the profanity 😉

But if you’re looking for something a little extra sweet this might do the trick. It’s almost like a latte!

 

Coconut Milk Coffee Creamer (makes 6-8 servings)

1 Can Full-Fat Coconut Milk
4 Medjol Dates (pit removed)
1 Vanilla Bean*, scraped (you’re using the seeds from inside the pod)

Optional Add-Ins:
-Cinnamon
-Nutmeg
-Unsweetened Cocoa Powder

  1. Add the dates, vanilla bean seeds/scrapings plus 1T. hot water to a blender and puree until smooth.
  2. Heat up coconut milk.. till it’s hot.
  3. Add 1 of the can of coconut milk and blend until smooth .
  4. Transfer mixture to a container and transfer to the fridge until ready to use.

Once refrigerated, the mixture will set to a whip cream-like consistency.

 

For more repcies and meal ideas check out West Coast Paleo www.westcoastpaleo.com

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Super Chicken Strip

Why “Super Chicken Strips” you ask? Because these chicken strips are coated in our handy, pre-made super-food mix – consisting of equal parts: ground hemp hearts, chia seeds, ground flax seed and psyllium husks.

This recipe is a sure (and healthy) way to curb those greasy take-out cravings 😉

Ingredients:

  • Chicken Breast
  • Super-Food Mix
  • Italian Seasoning Spice Mix
  • Olive Oil

Method:

  1. Preheat oven to 375 F.
  2. In a large bowl combine superfood mix, italian seasoning, salt and pepper.
  3. Cut chicken breast into strips and coat with olive oil.
  4. Roll chicken strips in dry mixture until evenly crusted and then place on a greased cooking sheet.
  5. Place in oven to cook for 12-15 minutes. Check chicken strips (by the 12 minute mark) by cutting a small slit through the center to see if they are cooked through.
  6. Eat fresh out of the oven (although wait for it to cool a bit!) and combine with yam fries (as shown above) and/or a green salad.

For more repcies and meal ideas check out West Coast Paleo www.westcoastpaleo.com

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Squash Boats

Squash Boats

Now for my first official blog entry! Jen and I made these on day 1 of the Whole30 challenge. We realized that after consuming 5 eggs(!) before lunch, we needed to make food in advance.

Here is a recipe you can rely on – It’s super easy to make, which is why I love this recipe. This meal is perfect for breakfast, lunch, or dinner… and leftovers for us lazy cooks! Welcome Aboard the “Squash Boat” – Packed with protein and vegetables to keep your taste buds satisfied all Fall long :)

Squash Boats

 

Ingredients

Squash:

  • 1 Spaghetti Squash, halved and seeded
  • 1T. Coconut Oil
  • 1/2tsp. Sea Salt
  • 1tsp. Ground Cinnamon (optional)

Stuffing:

  • 1T. Coconut Oil
  • 10-12oz of Ground Meat (I used ground turkey)
  • 1/2 Onion, chopped finely
  • 1 tbsp Garlic, minced
  • 1 cup Finely Chopped Vegetables (I used a combination of zucchini, and red reppers pulsed in my handy handy food processor)
  • 1/4 cup Fresh Herbs (I used parsley and thyme), finely chopped, plus more for garnish
  • Sea Salt and Black Pepper, to taste
  • 1 Egg, lightly beaten

Roasting the squash method:

  1. Preheat oven to 400F.
  2. Transfer squash to a baking sheet, coat with 1T. coconut oil, and season with cinnamon and salt.
  3. Bake for 30-45 minutes, until soft.

While squash is roasting, make stuffing:

  1. Heat a saute pan, over medium-high heat. Add coconut oil and meat. Cook meat until browned.
  2. Add onion, garlic, and vegetables and toss to coat. Cook until all vegetables are softened, about 5-7 minutes. Season with salt and pepper, to taste.
  3. Add fresh herbs and stir to combine. Remove from heat and set mixture aside to cool slightly.
  4. Add egg and stir to combine.
  5. Fill squash halves with mixture, top with bacon slices, and return to 400F oven (I cooked the squash on a cake/cookie-drying rack, but this is not necessary). Bake for 40-45 minutes, mixture is cooked through.
  6. Enjoy!


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