Archive for March, 2013

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Well…It Had To Happen Eventually…….

March 19, 2013

Suffering through my first real sickness in over a year, I suppose it was bound to happen. I mean, everyone gets sick, I’m just hoping its not nearly as traumatic/dramatic this time as it has been in the past. I’ve been blaming my sinus issues for feeling this way the last couple of days but as today has gone on it has just gotten worse. I’m hoping it clears up soon because, frankly, I’m not used to feeling like crap anymore and I really don’t like it at all…

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Baked Chicken Breast w/ Goat Cheese, Brussel Sprouts, Cabbage & @JulianBakery Paleo Powder

March 15, 2013

This is just a variation of my various roast chicken recipes but the addition of the paleo powder over basic salt, pepper, etc was a great idea. Seriously, even if you’re not on anything resembling a paleo diet, get the stuff, its awesome.

 

Line a pan with some halved brussel sprouts and cabbage leaves, coat them with olive oil, salt, pepper and a small amount of Paleo Powder. Put some peppers, red onions and bacon over top the veggies. Split the chicken breasts down the middle (just a little slit) and put some goat cheese in the slit.  Place your chicken breasts on top, pour on some Paleo Powder to taste and top with bacon strips. Cover and bake on 400 for about 40 minutes (use a meat thermometer to be sure) and then enjoy.

 

 

Roasted Chicken Breasts

Roasted Chicken Breasts

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Steak, Eggs & @JulianBakery Paleo Powder

March 15, 2013

The other day I woke up HUNGRY. I had worked out twice the day before, ran around all that day and was pretty tired otherwise. I figured this would be a great wake-me-up plus you know, I really like steak and eggs and the addition of Julian Bakery’s Paleo Powder simply made it all the better. Here’s the recipe, enjoy:

 

Steak

Coat with a little olive oil (I use the not Butter Butter flavor from The Olive Scene) then season well with the Paleo Power. Broil on one side for 7 minutes and then flip to the other side for 6 minutes. This came out about medium for me but my oven is very odd and probably needs replacing or repairing. Anyway, it was simple and delicious, perfect breakfast steak.

 

Eggs

Beat two eggs together, pour them into a skillet and, well, scramble them up. Put some Paleo Powder on them for an extra kick and when they’re nearly done, I added some goat cheese. These were pretty fantastic eggs and I’ve made them a few times since, great every time.

 

 

Steak & Eggs

Steak & Eggs

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Embarking On A Brave, New Workout Program…

March 5, 2013

Maybe, We’ll see. Joining a gym and getting a trainer sounds like a great idea to me…so we’ll see if it really is. I’m thinking if I’m paying for it I will be more inclined to actually go do it and see more results than I’m seeing now, we’ll see. I’ll keep this post updated a bit as I go through it and decide what I’m doing. I think this will be as important a decision for me as the one about eating better was, I’m keeping my fingers crossed.  I’ve been keeping pretty steady on it (even though my hatred of working out is on the record) but just not going as hard as I know I can and should be doing. I even found a way to slack off at cross fit so you know that’s sad. Anyway, here’s hoping this is better. Updates to come.

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Pork Tenderloin with Roasted Broccoli & Brussel Sprouts

March 4, 2013

Back to an old favorite roasted pork tenderloin.

Line the pan with broccoli and halved brussel sprouts (if they’re bigger ones) and pour some chicken broth over the veggies. Coat veggies in olive oil and then put the tenderloin over the veggies, pour a bit more olive oil on the meat and season with garlic, thyme, basil, salt and pepper.  Roast on 400 for about 45 minutes. It comes out juicy, tender and will be excellent tomorrow in my roasted pork and goat cheese omelet. 🙂

Roasted Pork

Roasted Pork

Roasted Pork & Veggies
Roasted Pork & Veggies

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Roasted Chicken, Peppers & Goat Cheese Dinner Omelet (Bacon Optional)

March 1, 2013

Nothing about this recipe makes it “dinner” other than the fact that I had it for dinner tonight. It was made out of my roasted chicken recipe from the other night.  First take pull leftover chicken breast off the birdie and put it aside. Put some yellow, red and green peppers in some olive oil (garlic from The Olive Scene for me) and cook them until soft, adding in the chicken to warm it up midway through. Once that is done, put it to the side and then beat three eggs together, pour them into your favorite omelet pan, cook until eggs set. Once the eggs are set, put the pepper/chicken mix over the eggs and then add your goat cheese, fold, remove from pan and enjoy. Easy dinner.

 

Roasted Chicken, Pepper & Goat Cheese Omelet

Roasted Chicken, Pepper & Goat Cheese Omelet