Paleo Nom Nom is another great site that I go to often for inspiration. She uses just a few ingredients to create some really interesting dishes...
Roasted Broccoli and Bacon: (mmm bacon!)
Here’s what you need:
2 bunches of broccoli
5 peeled cloves of garlic
4 slices of bacon cut into bite-size pieces
a few good glugs of macadamia nut oil, avocado oil, melted ghee, or melted lard
salt and pepper
Roast in the oven at 400...add some lemon once roasted for extra flavor...
Wishing all of you a happy holiday season! Kids classes end tomorrow (December 15th) and will resume on January 2, 2012...this will be my last post until the new year. Keep moving and enjoy your time with family and friends! See you in 2012!
From a warmer place - happy holidays to you!
Starting each class with a proper warmup readies you for what lies ahead in your workout. Just like warming up your car on a really cold morning, you have to give your system a heads up before just jumping into movements. For example, holding a squat at the bottom produces muscle memory - get warmed up before any type of workout - keep it dynamic and fun!
Jake warming up the kids...
Love her site! Sarah Fragoso comes up with excellent, healthful and interesting recipes...
Creamy Pumpkin Curry
1 small sugar pumpkin
2 pounds of shrimp or other seafood/protein of your choice
2 carrots, sliced
1 medium yellow onion, diced
4 small zucchinis, diced
1 14oz can coconut milk – (make sure you have your coconut milk in the fridge a day ahead of time so that the coconut cream is solid on the top)
1 cup chicken stock
2 tablespoons coconut oil
1 teaspoon fresh grated ginger
1 teaspoon crushed garlic
1 teaspoon coriander
½ tablespoon turmeric powder
sea salt to taste
1) Preheat oven to 350. Cut the pumpkin in half and remove the seeds (save them for roasting). Place the pumpkin cut side up in a glass baking dish with about a cup of water in the bottom of the dish and bake for 45 minutes – 1 hour.
2) In a large soup pot, saute the onion and carrots in the coconut oil over medium heat until the onions become translucent.
3) Turn up the heat on the onions and carrots to medium high, scoop out just the cream from the canned coconut milk and add to the hot soup pot. Let it sizzle and stir until the cream is melted and mixed well with the onions and carrots. Turn down to medium low and let it simmer.
4) While the coconut cream, onion and carrots are simmering, scoop the roasted pumpkin into a food processor or blender along with the remaining coconut water from the can, the chicken broth, and all of the spices. Process or blend until completely smooth.
5) Add the zucchini to the soup pot and pour the pumpkin mixture into the pot as well. Mix well and bring to a simmer.
6) Add the peeled and de-veined shrimp to the soup and cook until the shrimp are pink and firm (about 3-4 more minutes).
7) Serve in bowls topped with fresh diced cilantro.
Are you ready to put in some hard work when you come through our doors? We expect that among other things you make your workout intense, working quickly and efficiently through the movements. Some days you may be more efficient than others - we just ask that you try your best considering the actual workouts are usually less than 10 minutes.
Aran working efficiently through Grace!
As the long winter break approaches, it is important to keep your kids moving and eating properly. Stay away from sugary treats if you are able and get outside each day. If you are participating in the Holiday Challenge - keep up with your exercises - watch the main site to track the number of repetitions...
From Paleo Plan, this is a great recipe for a meat delivery device. No, it is not going to taste like a regular bun filled with garbage. But, it will deliver some protein to your mouth in a much healthier fashion!
Paleo Burger Buns:
4 eggs
4 Tbs coconut flour
4 Tbs almond flour
4 Tbs coconut oil (melted)
1 tsp baking powder
1/2 tsp sea salt (optional)
Instructions
1. Preheat oven to 350° F.
2. In a large bowl, mix coconut flour, almond flour, baking powder and sea salt together with a fork.
3. In a separate bowl, blend eggs and coconut oil.
4. Pour egg mixture into flour mixture and combine completely.
5. Line a baking sheet with parchment paper, and grease the paper lightly with coconut oil.
6. Pour the batter onto the oiled parchment paper to make eight (3-inch diameter) pools.
7. Bake for 10 minutes.
