Hey paleoers, fitness fans, and people who just don't want to put junk in their bodies,

I recently saw some buzz about Paleo Pro, actually fully paleo protein powder, and I was quite intrigued. I've tried a lot of protein powders over the years, as post-workout recovery and/or as a means to get more protein crammed in during a strength cycle. I never seemed to get as much out of it as my fellow athletes and even more frustratingly, some of the powders really ripped up my stomach. So I was definitely in the market for something which would a) actually work, and b) not work over my digestive system.

I reached out the the nice folks at Paleo Pro and they agreed to send over samples so I could give things a shot. I checked the mail pretty excitedly for a few days until this box turned up, containing samples and a new blender bottle! I lose blender bottles like it's my job so I was pretty pumped.

To me, what sets Paleo Pro apart are two things: what's in it and what's not in it. In it is protein from grass fed beef and eggs. Not in it is whey, soy, gluten, or sugar. Well heck yeah.

​I was in love from the ingredients label alone-but wait, did it mix into liquids well? Did it taste at least ok? I was about to find out.

The first sample I tried was the recovery powder. I had it post morning run and drank it while I was stretching. It was thick enough to be interesting to the pallet, but without the thick chalkiness that some powders create that makes it hard to choke down. The flavor was well rounded and overall fine. (If you feel like I'm describing a snooty wine vintage, just wait, it gets better).

More important (to me), than the flavor was its effectiveness. I feel like this powder actually did its job in helping me recover, both post-run and then a few days later post-WOD. I found that I had a better and sustained level of energy and good spirits post-workout, and that was a great feeling.

The second sample I tried was the Aztec Vanilla protein powder and Oh My God it was DELICIOUS. I know taste is hardly the entire point but it was soooooooooo yum. I am asking for a full sized package of it for my half birthday, because that's the closest gift-giving holiday to right now that I can think of. Incredibly rich and well-rounded flavor, it tastes like a vanilla cupcake but of course not too thick. Filling and enjoyable, and took the edge off the hangry for a solid hour.

The Ancient Cacao was also a standout. I feel like I could add it to some coconut milk or coffee as a fun treat, but it's also more than good on its own.

Finally was the plain naked powder. I combined it with my morning coffee and a ton of ice and it was a fantastic start to the day. It helped keep my blood sugar/hunger level at an even keel, and actually did a better job of it than my typical scrambled eggs and veggies breakfast. 

Overall I was immensely pleased by and impressed with this product. I was floored by how easily it mixed into water, coffee, and anything else I dreamed up, how great it tasted, and most importantly, how well it actually worked. I couldn't ask for more from the product and I'm so glad I discovered it.

​Happy lifting and loving and living!!

The other day I was in the produce section of one of our local grocery stores well known for its produce selection and prices and I saw a little bag of sun dried tomatoes. I knew I had to have them and use them to jazz up a few recipes I had planned, including this one. I grabbed the bag, finished my shopping and hurried home, reflecting that this is not actually the first time I've made a tomato-related impulse buy. Hmmm.

Nonetheless, the SDT really added more than its share of flavor and heartiness to this dish and I'm betting you'll enjoy it as much as we did.

This makes enough for at least 4 adults

Ingredients:
1 head of cauliflower, chopped into 1-2 inch pieces
1lb ham (uncured ham for your best paleo option), cut into 1/2 in cubes
1 1/2 cups sun-dried tomatoes, diced
1/2lb grass fed cheese, goat cheese, cheese substitute, or however you paleo, chopped small or grated
3 large eggs, farm fresh for preference
2 Tbsp almond or coconut flower, to help hold the fritters together
2 cloves garlic, diced and smashed
1/2 tsp each of salt and pepper

8. Unlike pancakes, which form bubbles and let you know when they are ready to flip, the fritters won't be very forthright about timing. Check to see if a fritter is cooked on one side by gently sliding a spatula under it. If the the spatula smoothly picks the fritter right up, go ahead and flip it, otherwise retreat with your spatula and give it another minute. With my pan and my stove, it took about 3 minutes on one side and 90 seconds on the flip side (pun obviously and gigglingly intended)

9. Once your fritters are cooked through and the cheese is bubbly, serve and devour. Enjoy!!

How did this recipe go for you? Ideas or suggestions for fun, fresh, and funky other ingredients? Like each recipe on this blog I tried to create something even non paleo-ers would enjoy. Do you have non-paleo friends? Firstly, why? (only kidding), Secondly, what did they think when you made this? Looking forward to hearing from you in the comments.

I have a confession-I don't usually like stuffed bell peppers or stuffed zucchini. The stuffing to fibrous veggie ratio just never works for me. If I wanted to just eat a bell pepper I just would, you know?

So when I picked up some delicious fresh zukes at the farmers market this afternoon I decided to take on the challenge and make some yummy stuffed veggies with a delicious savory filling. I fully approve of the ratios of yummy stuffing and yummy fresh veggie and I'm confident you will too.

This dish serves 2 

Ingedients:
1 lb ground pork 
3 medium zucchini
1 1/2 Cups Sundried Tomatoes 
1/2 Cup Grated, Diced Carrot
2 close garlic, smashed
1 egg
1/2 tsp each of salt and paper 
1 tsp paprika
1 Tbsp Olive Oil

Directions:
1. Slice the ends off the zucchini, slice them in half widthwise, then lengthwise
2. Using a teaspoon, scoop the seeds/innards from the zukes

4. Remove the zukes from the heat, transfer them to a nonstick casserole dish or dishes, then chop and smash the garlic
5. Put the garlic in the pan, along with the the ground pork and brown the pork.

8. Once the pork is finished browning, combine the pork and garlic with the carrot and sun dried tomato in a large dish, then add the egg and mix 

9. Flip on the broiler to high (or 'hi' as it says on my oven for reasons I don't understand)
10. Spoon the yummy mix into the zuke halves, then put them under the broiler for 5 minutes. Note that you will likely have some mixture left over. Cook that in a separate pan and then toss it in a lettuce wrap tomorrow for lunch.

This is an amazingly versatile fusion dish. You can whip it up with beef, pork, chicken, turkey, or just about any meat which holds its moisture during baking (I'd stay away from bison for this one, with sincere apologies because bison is amazing). There's a fair amount of chopping and ingredients involved here but the prep goes pretty fast and it's well worth it. 

Ingredients:

For the Meatballs
1 lb moisture-retaining meat of your choice, I used grass fed beef but chicken would be more traditional for this style of dish
1 egg
2 carrots
4 green onions
​1 red chili pepper
1/2 standard sized bunch of parsley (I used curly parsley but until I figure out the actual flavor difference between italian and curly parsley, use whatever kind moves you)
1 1/2 - 2 Tbsp grated ginger
1 Tbsp ground coconut, coconut flakes, or coconut aminos
salt and pepper to taste

For The (Holy Yum) Sauce
1/4 cup gluten free reduced sodium soy sauce
1/4 cup chicken broth (bone broth for incredible added nutrition benefits)
2 Tbsp cup fish sauce (if you are missing either the fish sauce or the soy sauce you can sub in the other ingredient to do double duty. As always, it's not my goal to send you running to the store in order to make these great dishes)
2 Tbsp Sesame Oil
1 - 1 1/2 Tbsp Red Chili Sauce

Directions:
1. Preheat oven to 400 degrees
​2. Chop up all meatball ingredients

6. Add the ground meat and roll the mixture into 1 1/2-2 inch rounds, then place those balls on a parchment paper-lined pan. Don't worry about placing them a certain distance apart, they will shrink slightly as they cook

7. Bake for 22-26 minutes
8. While the meatballs are sizzling their way towards glory, bring together your sauce. Stir together all sauce ingredients in a small or medium saucepan on medium heat
9. Once sauce is bubbling, use the back of a spoon to or a whisk to break up the globs of chili sauce, then turn down to a simmer for 4 more minutes
10. Appreciate how awesome the meatballs look when they come out of the oven

11. Then drench with the sauce 

12. Repeat the sight and smell appreciation, then serve

I sliced these in half and wrapped them in romaine leaves to create a juicy, spicy, crunchy meal that takes the traditional thai lettuce wrap to another level. How did it work for you? Let me know in the comments what you wrapped it in, what you served it over, or how you feel about the latest season of Orange is the New Black. Looking forward to reading your thoughts!!

Turmeric Pork Skillet with Bok Choy and Scallions
​is full of flavor and packed with nutrition 

I am really into bok choy right now. It's a crispy and nutritious addition to any skillet or stir fry and it takes on the flavor of the dish like an absolute champion. It's also really easy to grow. I grew the bok choy I used in this recipe in a vertical pallet planter and by 'I grew it' I mean I planted it, watered it anytime it hadn't rained in a few days, and mother nature took care of the rest. 

Seriously easy to grow. Seriously easy to cook. Majorly easy to nom.

That's bok choy. 

Whip together this skillet and munch it on its own, over quinoa if that's how you paleo, or like we did, in lettuce wraps. Any way you do it is amazing. Serves 2-3 without quinoa or 4 with it.

Ingredients:
1 lb pork, humanely raised and free range for preference
3 cloves of garlic, smashed
2 heads of bok choy
1/2 lb scallions
1 head of buttercrunch lettuce, romaine could also work
​1 1/2 Tbsp Avocado Oil
1 - 1 1/2 Tbsp Turmeric
​1/2 tsp black pepper
1/2 tsp sea salt

Directions:
​1. Heat the avocado oil in a skillet over medium high heat, add the smashed garlic, and get it sizzling
2. Turn the heat down to medium low and begin sauteing the pork

6. Chop up your scallions and toss them in the delicious mix and combine
7. Add the salt, pepper, and turmeric, mix, and let it all get fragrant and awesome together for just a few minutes

8. Serve with lettuce wraps or however you're serving it, and dig in

You can add chili oil or red pepper sauce to make this skillet zippier, or ginger to add to the turmeric to turn up the tremendous healing properties of this flavorful dish. Turmeric, especially when combined with black pepper is a fantastic anti-inflammatory 

How did you interpret this dish? How did you serve it? Leave me a comment below and let me know in which direction you took this and how it worked for you. Cheers!!

Paleo Comfort Food at its Finest

Chicken Parm or, colloquially, chicky chicky parm parm, is the kind of rich, cheesy comfort food that many paleoers think is off limits. Well, get ready to welcome chicken parm back into the meal lineup with this completely doable recipe. Add some zoodles alongside, and you've got a delicious meal which, unlike its non-paleo cousin, will leave you feeling great in the tummy and ready to go.

--This recipe feeds 2 but there was plenty of leftover marinara and 'breading,' so you could easily make it for 3 or 4 by simply upping the amount of chicken--

Ingredients:
4 chicken thighs (2/person. We're trying to lift heavy stuff here)
1 large jar of crushed or diced tomatoes (we always have canned tomatoes around because my mom cans veggies like a demon. Reach out to her and see if you can get it on this sweet deal)
1/2 large red onion
​3 cloves of garlic, smashed
1 1/2 Tbsp olive oil
4 large slices of grassfed cheese, goat's milk cheese, raw mozzarella, or cheese alternative (different paleoers have different tolerances for different types dairy, so be true to what works for you and your performance)
3 large eggs
1 3/4 Cups Almond Flour (or almond meal. One of these days I'll figure out the difference. But it is not this day)
1/4 tsp Salt
1/2 tsp Pepper and Paprika

Directions:
--Preheat oven to 350---
1. In a large pan, turn up the heat on your olive oil. Dice your onion and smash your garlic and toss them into the pan
2. While the onion and garlic are sizzling and making wonderful aromas, get the pan for your chicken ready. Line a 9x9 inch glass or metal pan with parchment paper and set it aside

4. While the sauce is simmering, get the chicken thighs ready for baking. (You can definitely use chicken breasts for this recipe but the chicken will be baking uncovered and chicken breasts may wind up a bit dry). Crack the 3 eggs in a medium sized bowl and whisk to uniform consistency
5. In another medium sized dish, combine the almond flour, salt, pepper, and paprika, and mix thoroughly
6. Dip each thigh in the egg, coating thoroughly, and then dredge it in the almond flour mixture, coating both sides

11. Put the pan back in the oven for 6 more minutes or until the cheesy is super gooey (this will vary depending on which type of cheese you use, so be sure to utilize your oven light and keep an eye on things)
​12. Dinner time!!

How did this recipe work for you? I know that traditional marinara and most red pasta sauce have a little sweetness to them and this sauce is much more zesty. I thought about adding a touch of coconut sugar to the sauce but went the more strict paleo route and skipped it. If you try it with a bit of sweet, please let me know how it went in the comments. Leave me any questions, comments, or thoughts on the designated hitter rule below and make it a great day!!

Pork, Sweet Potato, Carmelized Onions, and Leek combine to make this amazing and savory frittata that's perfect for any meal of the day

Us paleo veterans know that when you're paleo, anytime is breakfast time. For you paleo newbies, welcome to the promised land in which you can eat any delicious breakfast item any time of the day. Think of it: almond flour pancakes, eggs and bacon, omelets, frittatas, whenever you like. Power that next workout with a dish courtesy of the most important meal of the day.

This dish feeds 3 if served on its own or 5-6 if served alongside some zoodles or a healthy portion of salad greens

Ingredients:

​1 small sweet potato, or half of a large one
1 medium or large yellow onion
1 lb (or thereabout) pork, or chorizo to make things spicy
1 large leek
¼ cup + 2 tbsp coconut oil, ghee, or sauteeing medium of your choice
3 garlic cloves, sliced and smashed
6 eggs
½ tsp paprika, Hungarian smoky for preference
¼ tsp sea salt
1/2 tsp cumin

Directions:
--​Preheat over to 400 degrees--
1. Caramelize the onions - melt ¼ cup of coconut oil in a medium or large pan
2. Thinly slice the onions and add them to the pan, tossing to coat and covering them, then saute on medium until soft and brown, about 20-25 minutes
3. While the onions are moving toward caramelized glory, get the sweet potatoes going. Slice them thinly as well, making enough to cover the bottom of a 9 inch round pan

4. Melt 2 Tbsp coconut oil in a large skillet or frying pan and then add your sweet potato slices, once again tossing to coat and then covering the pan
5. Stir your onions. You forgot about those, didn't you? We all do, don't worry. Stir them now, they'll be fine

7. While the sweet potato slices are cooking, slice up your leek and set it aside
​8. Once the taters are done, arrange them in a single layer on the bottom of the greased 9 inch pan
​9. Keep the skillet and burner hot and add the pork or chorizo into the pan along with the smashed garlic, and cook the meat almost all the way through

11. While yummy flavors are being yummy as per above, whisk together your 6 eggs, and the sea salt, paprika, and cumin

13. Cook for 20-25 minutes or until the egg mixture doesn't jiggle when you jab at the pan. <--- All of those were clearly very technical cooking terms, be sure to memorize them for later. Some of your coconut oil may have slipped into the dish and have bubbled to the surface during cooking, in which case just pour it off once you've brought the pan out of the oven
14. Slice and enjoy. Feeds 3 if served on its own or 5-6 if served alongside some zoodles or a healthy serving of salad greens

Om nom nom. Like I said earlier, this dish is excellent for dinner, breakfast, brunch, high tea, whatever. Ok maybe it's a little heavy for high tea. Let me know how it turned out for you in the comments section, or share a variation you think would be good. Looking forward to hearing from you!!

Paleo BLT's -  Crunchy, Crisp, and Filling

For summer nights when it's much too hot to even think about turning on the oven, turn on just one burner on the stove and create these paleo BLT's with avocado and wrapped in rice paper. I know rice paper isn't the most paleo of ingredients on the planet, but the actual grain content is negligible. This recipe serves two but can be adjusted with some simple math 

Ingredients:
12 slices bacon, uncured bacon for the best paleo option
2 cups cherry or grape tomatoes, sliced in half
1 avocado, sliced
6 rice paper wrappers
6 large butter lettuce leaves or 3 romaine leaves torn in half widthwise
3 teaspoons paleo mayo or dressing of your choice

Directions:
1 - Fry the bacon and drain it on some paper towels

3 - Once the bacon is cooked and the veggies are chopped, set the tomatoes, avocados, and bacon aside. Fill a large bowl with water and prepare the rice paper wraps. One at a time, dip them in the warm water and hold them in the water while the paper changes texture and becomes pliable. (Jeez this sounds violent. I promise it's not).

This recipe is delicious and crisp yet hearty and filling. How did it work for you? Leave a comment on this recipe, your favorite bacon for this or other creations, or how your tomatoes are growing this season

Caprese-Stuffed Avocados - drooling okay, and practically compulsory

You know the rain showers which come and are *supposed* to draw the humidity up and away but for whatever reason, don't? You had one job, rain. Ok, two. The first was to water everything. Well today's humidity could have been worse but I'm not sure the rain showers did much to quell it. 

What we needed was a crunchy, crispy, fresh beyond-all-reason dinner. And thus, caprese stuffed avocados occurred. 

Ingredients: 
-2 avocados, or one for each person you are feeding
-Tomato to yield 1 Cup when chopped (roma are traditional for caprese but cherry also work well for this dish)
-Mozzarella to yield 1/2 cup when chopped; I used goat's milk mozzarella because goat's milk doesn't bother my system the way cow's milk does (you needed to know that)
-1/2 cup basil pesto (cilantro pesto also works, and makes the whole dish more zesty than the earthy basil pesto)
-1/2 Cup Balsamic Vinegar
-1 tsp coconut sugar or 1 1/2 tsp honey
​-3 cups salad greens

​Directions:

5. Make the balsamic reduction. This is tricky, ready? Put the balsamic vinegar and the coconut sugar or honey into a small saucepan, and heat on medium until it reduces. That's it
6. Wait, there is one little extra thing. Once you have your reduction, put one large ice cube into the reduction and swirl it around the pan for about 20 seconds or until the ice cub is about half melted, then discard it. You don't want to water down the reduction but you do want to cool it off so it doesn't create a weird temperature variation in your dish

9. Drizzle the balsamic reduction over everything, and enjoy. You'll notice that this recipe contained no meat (the horror), so serve alongside a small piece of fish, or bacon-wrapped waster chestnuts (recipe coming soon). Or, you can increase the amount of greens, add an extra half of stuffed avocado, and it's a meal in its own right. This recipe can easily be adjusted up or down with some simple math but the quantities here will feed 2

How did this recipe work for you? Additions or things you did differently? Hilarious and unrelated stories? Leave me a comment below. Looking forward to hearing how this worked for you

5 Dinner Salads 5 Dinners 5 Days: Thursday - Chili Lime Steak Salad with Boozy Salad Dressing

Who knew you could celebrate Thirsty Thursday with salad dressing? I knew I went to college for a reason. This salad is everything and more if you've got time to throw together a marinade *but* can still be everything good if you don't.

Thursday was another great day to ring in the growing season here in Southern Wisconsin. I harvested both buttercrunch lettuce and spinach out of the garden this morning so apparently it's planting, growing, and harvesting season. Lots of weather happening all together is very Wisconsin. 

By way of reminder, here's the lineup for this weeks 5 Dinner Salads in 5 Days Growing Season Celebration--
Monday: Nicoise (hooray)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette (zippy)
Wednesday:  Grilled Chicken with Antipasto Salad (rich and flavorful)
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad

Ingredients:

Tequila lime flank steak plus marinade (if you have time for the marinade)
-1- 1 1/2 grass-fed flank or skirt steak or something cost-effective that will respond well to marinade or light searing 
-1/3 cup tequila
-1/4 cup olive oil
-1/4 cup lime juice
-1/2 teaspoon salt
-1/2 teaspoon pepper
-zest of a lime

Salad Ingredients
-3 1/2 - 4 cups salad greens
-1 bell pepper, sliced
-2 jalepenos, sliced (don't forget the seeds if you want to keep the spice up)
​-1 avocado
-that's it. It's a rather low maintenance salad

Chile Lime Vinaigrette
-2 Tbsp tequila if you didn't already use it for the marinade
-2 tablespoons olive or sesame oil
-1 tablespoons rice or apple cider vinegar
-1/2 tablespoon red chili paste or chili oil
-the juice of 2 limes
-pinch of salt
-pinch of pepper

Directions:
1. If you're making the marinade, mix all the ingredients together. Put them in a gallon plastic bag with the steak and marinate for 2 hours or even all day, flipping it a few times. If using disposable plastic isn't your thing, you can also use an airtight dish, pouring the marinade over the steak so it coats thoroughly. If you're not doing the marinade, skip this step.
2. Broil the steak, marinated or not. If you haven't used the marinade, made sure to slightly blacken the steak under the broiler while leaving it as moist as possible. Broil the steak on high for 2 1/2-3 minutes per side for medium rare or 4-5 minutes for medium well.
3. Let the steak rest while you get the rest of the meal ready. Leave it for 10-15 minutes on a cutting board to let the moisture run off so your salad doesn't get watery

Enjoy! Depending on the amount of steak used, this salad feeds 2-3 adults. How did this go for you? Leave something in the comments with what you added to the recipe to make it even more fun. Stay tuned for another fantastic salad tomorrow evening!!