Stanford Dish & Arms Day at the Gym

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It was a beautiful day yesterday here in California.  PaleoJoe and I have a friend who we like to work out with at Gold’s Gym and prior to picking him up from work we stopped at the Stanford Dish.

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We’ve been here once before and the loop is easy, but hilly.  It will definitely challenge you.  The main entrance has a guard house to make sure that no one is biking on the trail, no one brings their dog, and to kick people out at 8 when the trail closes.  Apparently security even drives along the trail to make sure that people aren’t shenaniganizing.  Not that it’s a bad neighborhood or anything, but it’s Stanford and they have equipment on this trail that they don’t want people to tamper with.  That’s my guess.

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There are a lot of people on this trail so no worries about getting harassed.  There’s a lot of ground squirrels, birds, and the occasional deer family.  Apparently it is also mountain lion country so keep an eye out.

After one loop on the trail we headed to our friend’s place of work and picked him up so we could go to the gym.  Tuesday is usually arms day when we go to Gold’s Gym because there’s a tricep machine that  PaleoJoe loves.  Says he really feels the burn when he uses it.  I took it easy and went about 5 lbs lighter on some exercises because I was feeling tired, and once during the set I felt dizzy.  Towards the end I was getting hungry.  Thinking back on it now, I think we did more tricep exercises than biceps.

I could be wrong…

Anyhoo…  I had my two gym buddies standing by to watch for signs of fatigue and struggle so I was good to go.  I didn’t overdo it.  I hydrated every other set and since there were three of us there was a longer rest period.  Staying fit and fabulous!

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Faux Fried Chicken (Baked Parmesan Crusted Chicken)

I really wish I had taken more pictures when I had made this dish.  Ah well…

I LOVE chicken!  I especially love my fried chicken and would have no problem eating at KFC, Popeye’s or Jollibee.  But then I started eating healthier and then I turned to the Paleo lifestyle and now no longer eat food that has been cooked in the non-Paleo friendly oils.  What’s a girl to do?  Bake it!  The end result is a moist chicken that is crunchy like it was fried, tasty, and hey look at that… healthier!  Don’t worry my fellow Paleo people, I used coconut flour instead of all-purpose/wheat.  We’re keepin’ it Paleo!!

So on this dinner night, PaleoJoe and I had defrosted a whole chicken.  I took a knife to it and butchered that thing like I knew what I was doing.  I don’t want to toot my own horn or anything, but I think I did a FABULOUS job.  😛    In the fridge there was a large container of shredded parmesan and I figured that there wasn’t any way in heck that all of this was going to be used before the expiration date.  Hence… the parmesan crust.  There was also an expiring cauliflower which we cooked up and “mashed”.  The Colonel had it right…  “Fried” chicken and “mashed” potatoes compliment each other VERY well.  A similar recipe for “Mashed Cauliflower” can be found HERE.  In that one we added broccoli.  Same thing, different color.  😛

The recipe below is easy and I don’t measure much when I’m cooking so all measurements below are guesstimates.  Please use your best judgment when you’re seasoning your food.

 (Faux Fried Chicken) BAKED PARMESAN CRUSTED CHICKEN

Ingredients:

1 whole chicken (Or if you don’t want to cut it up yourself then go ahead and buy just the meat that you want.)

Coconut Flour

Shredded Parmesan Cheese

Fresh Italian Parsley (chopped)

4-6 eggs (scrambled)

Any seasoning you want!!  This is what I used: Salt, Pepper, Onion and Garlic Powder, Cayenne Pepper, Cumin

Directions:

1.  Preheat the oven to 350 F.

2.  Grab three big bowls or something that is big enough to fit a piece of chicken so that you can roll it around in whatever is in the bowl without making too much of a mess.

3.  In the first bowl you’re going to put about a 1/2 cup of coconut flour.  (You may need to add more later so leave the measuring cup out).

4.  In the second bowl you’re going to scramble 2 eggs.

5.  In the third bowl you’re going to throw in the rest of the ingredients.

6.  Your bowls are now lined up.  You’ve got your raw chicken at the front next to the coconut flour, and a baking dish of some sort at the end.

7.  Take a piece of chicken and cover it with flour.  Tap lightly to release excess flour.

8.  Roll chicken in egg.  Let drip for a bit to take off excess egg.

9.  Roll chicken in seasoning bowl and…  you guessed it!!  Tap off excess seasoning.

10.  Place chicken on bakeware and repeat with the rest of chicken until you’re done.  As you’re going through the process you might have to add more to each bowl so please be sure to WASH YOUR HANDS before you do this.

11.  Pop the chicken into the oven and cook for 30 minutes on each side.

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12.  Chicken will be nice and toasted and crispy and yummy and…

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Well you get my drift.  If you don’t want cheese then omit the cheese and replace it with whatever you want.  Want more garlic?  Add it.  Want more herbs like Lemon Thyme?  How about adding lemon juice to the eggs and it’ll be a lemon pepper chicken.  Ooohhh….  the possibilities are ENDLESS!!  Make it how you like it and you can’t go wrong.  ENJOY!!

Grass Fed London Broil, Sauteed Onions and a Broccoli/Cauliflower Puree

Can I tell you how much I love being a carnivore?  There’s nothing wrong with being a vegetarian or a vegan and I must admit that I went vegetarian for a week because a girlfriend of mine challenged me.  Challenge ACCEPTED!!  Though I must say that it was a lot tougher than I thought it was going to be.  My friend doesn’t eat meat at all.  Not even eggs.  You would think that a simple packet of instant miso soup would be fine, but apparently there is some kind of fish powder in there that wasn’t acceptable to her vegetarian ways.  I did pretty good in the end.  I did have a few mishaps only because I wasn’t  paying attention to the ingredients, but other than that I was good.  I learned that I am definitely a carnivore.

Anyhoo…  most of our grass-fed steaks or roasts are purchased at a store called Lunardi’s.  It’s a small selection, but it’s not like we buy much.  It’s usually only what we need for whatever meal we’re having that day.  For this particular recipe we got a london broil.  I believe it was about 2 pounds.  The boyfriend takes a mallet to it and beats it up pretty good.  Then it’s seasoned with salt and pepper.  We usually keep our steaks simple.

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The grill is then fired up and it doesn’t stay on there too long.  We like our steak blue-rare to rare.  I’m talking about the steak still mooing and asking, “Why are you doing this?!  I just wanted to eat grass and produce milk!!” and we respond with, “Because you’re super delicious and belong in my belly!!”

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The steak rests on the cutting board for a couple of minutes prior to slicing…

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Looking at this picture makes me want steak…  So for the side dishes it’s very simple.  Please note that I do not measure when I’m cooking so the measurements listed are guesstimates.  I’m also not very good at keeping track of how long to cook things as I eyeball it.  More guesstimates.

SAUTEED ONIONS

Ingredients:

1 small yellow onion (sliced like you’re going to make onion rings)

1 small red onion (sliced like you’re going to make onion rings)

A handful of small peppers, maybe 5-7 (to be honest I have no idea what these peppers are called.  We bought them at Nijiya Market in Sunnyvale.  They’re not too spicy, but it gave it a nice kick.  You don’t have to add them.  It’s just what the boyfriend put in at the time.  You can also put in some minced garlic.  That would be tasty too!)

2-3 tablespoons of coconut oil

salt and pepper to taste

Instructions:

1.  Heat up a frying pan with the coconut oil on medium or medium high heat.

2.  Throw in all ingredients (except salt and pepper) and sauteed it up until the onions are nice and golden.  Maybe…  10 minutes.  Just keep an eye on them.  Of course, you don’t want to burn them.  The edges should have a nice gold/brown to them.  It should also lose it’s sturdy circle shape and they should be soft and limp.  Add salt and pepper to your taste.

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BROCCOLI and CAULIFLOWER PUREE

Ingredients:

1 head of broccoli (chopped)

1 head of cauliflower (chopped)

1 box of chicken stock.  (I’m not sure how big the box was.  I’m thinking it was 16 oz.  but I could be wrong.  Either way, I used the entire box and it was enough to cover the veggies.  If you don’t have enough stock then just add water.  If you have too much, then only put enough to cover the veggies and save the rest in the fridge.  Oh and if you don’t have stock at all then just use water.  You’re going to drain it anyway.  I use stock because it gives it a bit more flavor.)

4 tablespoons of butter

Salt and Pepper to taste

1/4 – 1/2 cup of Milk or Heavy Cream (optional)

Instructions:

1.  Get a pot large enough to fit all of the vegetables and the chicken stock/water.

2.  Put the cover on and turn to high heat.  Boil that sucker for 10-15 minutes.  Check on it every now and again to see if the vegetables are cooked through and soft.

3.  Drain when cooked.

4.  Add butter and milk/heavy cream.

5.  Blend until it is the consistency that you like.

6.  Add salt and pepper to your liking.

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By now, everything is cooked.  Your kitchen smells delicious and I’m sure you are very very hungry.

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I am considering looking up my vegetarian adventure posts that I typed up about a year ago and posting them on here.  I ended up trying out some new fruits and vegetables that I think would be fun and educational for anyone that might be interested.  Anyhoo…  I hope you enjoyed this recipe as I know I did.  🙂

Grilled Halibut served with a Purple Yam/Bell Pepper/Macadamia Puree

My boyfriend and I made this dish last night and it put us into a food coma.

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Grilled Halibut served with a Purple Yam/Bell Pepper/Macadamia Puree

I have been thinking about renaming dishes to something that would be shorter to say.  This is quite a mouthful.  Anyhoo… We started on the marinade for the Halibut first.  Please note that while cooking I do not make a habit of measuring things out.  I kind of just eyeball it.  The measurements below are guesstimates.  Please use your best judgment.  Recipes are below…

Grilled Halibut

Ingredients:

2 Halibut filets (1 pound)

3-4 tablespoons Extra Virgin Olive Oil (EVOO)

1/2 lemon (You’re gonna squeeze the juice out)

2-3 cloves of garlic (chopped/minced)

Salt and Pepper to Taste

Instructions:

1.  Place all ingredients except the lemon juice in a bowl or plate.  (Don’t worry…  you’ll use the lemon a little later.) Toss the fish so that it’s covered all over.  Let sit for about an hour or so.

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2.  After the wait, fire up the grill.  You want it to be medium high.

3.  While the grill is getting to the correct temperature you can go ahead and squeeze that lemon juice out over your fish.  (I put it on now so that the acid doesn’t cook the fish while it’s in the marinade.)

4.  Place the fish on the grill skin side down and let cook for 5-6 minutes.  Use a spatula to flip it over and cook for another 5-6 minutes.  You will know that the fish is cooked when the meat flakes easily with a fork.

Notes:  You can also pan sear the fish using butter (REAL butter not that fakey butter) or coconut oil (don’t use vegetable or canola oil.  Those are bad for you!) and it will cook at medium high heat for 5-6 minutes on each side. You can also bake it at 450 degrees F for 8-10 minutes.

Purple Puree (I definitely need a better name for this.  Any ideas?)

Ingredients:

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2 small – medium Purple Yams/Sweet Potato (I think it was about a pound)

1 small white onion (chopped)

4-5 cloves of garlic (chopped)

2 Red Bell Peppers (Tops cut off, seeded and chopped)

2-3 tablespoons of coconut oil

1/3 cup of roasted unsalted macadamia nuts

4 tablespoons of butter

1-2 tablespoons of parsley (chopped)

Salt and Pepper to taste

Instructions:

1.  Wash your purple root, peel it and chop it up.  Throw it in a pot and cover it with water.  Turn the heat to high and let it boil.  It’s done when you can stick a fork in them easily.  Drain the water.

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2.  While you wait for the purple stuff get a pan and heat it to medium/medium high heat and let your coconut oil get warm.  If you haven’t already prepped your veggies you can use the heat up time to do so.

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3.  Throw the onion in the pan and cook til they are nice and golden.  Add bell pepper and cook for 3-5 minutes.  Add garlic and cook for 2-3 minutes.  Add parsley and cook for 1 minute.  Add as much salt and pepper to your taste.

4.  So by now the purple stuff is cooked and the other veggies have been sauteed nicely.  Grab a food processor and throw everything in.  (Purple stuff, veggies, macadamia nuts, and butter.)  Puree it all!  If it is too thick for your taste you can add a little milk til it is the consistency that you like.

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Notes:  I think for next time I will cook the purple yam in chicken stock or beef stock to give it a bit more flavor.  For you vegetarians out there you could even use a vegetable stock to cook it in.  

And there you have it!  Serve while everything is still hot/warm and ENJOY!

Meatloaf Muffins

The boyfriend and I made these the other day while we were prepping meals.  It’s a super simple recipe and tasty.

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Ingredients:

1 lb of ground beef (preferably grass fed.  You can use ground turkey/chicken/pork as well.  Entirely up to you.  For this one we used beef.)

1 egg

1/2 cup ground flax seed

1 large sweet potato (Cook it in the oven or steam it or however you want to cook it.  Peel it and mash it)

1/4 tsp sea salt

3 garlic gloves chopped/sliced/diced etc.

Herbs and Spices.  To be honest I have no idea what the boyfriend threw into the bowl.  I told him to have at it and he did.  My guess…  Rosemary, black pepper, oregano, onion powder.  If there is a spice or herb that you like then throw it in there.  Make it however you want it.

Instructions:

1.  Preheat the oven to 375 F

2.  Get a muffin pan and grease it up with coconut oil, butter, EVOO…  You don’t want your muffins to stick to the pan.

3.  Take all of the ingredients and mix it together.  Use your hands!  Get in there and just mash it up!  HULK MASH!!

4.  Evenly distribute the mixture amongst the muffin tins.

5.  Pop em in the oven for 30 minutes and when they’re done let them cool down a bit before taking them out before serving.

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Now one of them will fill me up if I just need a snack after the gym.  If I’m having lunch, two of these bad boys and a side of veggies satisfy the hunger.

This recipe is quick and easy.  Not much prep needs to go into making this dish.  The sweet potato you would have to cook beforehand, but other than that it’s simple.  What I would do to change it up a bit is perhaps line the muffin tins with bacon.  I ❤ bacon…  I will have to throw my meatloaf recipe on here one of these days.  There’s a bit more prep that goes into making a whole loaf of meat, but it’s SO worth the time and the effort.  Again, the above recipe is simple and easy.  ENJOY!