Portobello Mushroom Pizza

I can’t believe I’ve never made this before! It’s amazing!! Very low carb, low calorie and high protein! Not to mention it only took 20min to make :) and absolutely delicious!! Cheat clean my friends ;)

Makes 1 serving (2 mushrooms)       Prep Time – 5 min      Cooking Time – 15-20 min

Ingredients

1. 2 portobello mushrooms
2. 1 tsp olive oil
3. 1/4 cup tomato pizza sauce
4. 1/4 cup grated mozzarella cheese (or another type of cheese)
5. Whatever toppings you like – chicken breast, veggies, salami, spinach, etc

Directions

1. Preheat oven to 400 degrees.
2. Wipe the mushrooms off with a paper towel, remove the stems and scrap out the gills with a spoon. Brush them with the olive oil and place on a baking sheet stem side up. Pop in the oven for around 12 minutes or until the mushrooms start to release some moisture and are soft.
3. Remove from the oven, spread on your sauce, toppings and cheese. Pop back into the oven for around 6 minutes or until the cheese is melted.
4. Holy crap that’s it! Enjoy :)

Slow Cooker Paleo Beef Bourguignon

I finally discovered an easy way to count my servings and macros when I make a big one pot meal!!! Thank goodness! So I’ll be making a lot more fancy meals in the future….baked chicken breast and broccoli was getting a tad bit boring :P

This beef bourguignon was ammmmmmaaaazeballs. Who doesn’t love a delicious beef stew?!? You could totally sub in chicken too if beef isn’t your thing. Perfect if you have to cook for boys too :) a very hearty, filling meal that’s actually VERY healthy. Just saying…I’m impressed.
Makes 6 servings     Prep Time – 20 min     Cooking Time – 6-8 hours

Ingredients

1. 24 oz lean stewing beef
2. 1 tbsp coconut oil
3. 1 turnip, cut into cubes
4. 1 medium onion, chopped
5. 3/4 lb mushrooms (about 2 cups sliced)
6. 2 cloves garlic
7. 4 cups low sodium beef broth
8. 1/4 cup red wine vinegar
9. 2 tbsp dijon mustard
10. 2 bay leaves
11. 1 tbsp dried rosemary
12. 2 tbsp arrowroot starch
13. 4 big handfuls of spinach
14. salt and pepper to taste

Directions

1. In a large pan, melt half the coconut oil on high heat. Add the meat in a single layer and cook until brown on all sides. Remove the browned meat and juices to a bowl. Give the meat lots of room in the pan, so work in several batches if you need to.
2. Lower the heat in the pan to medium and add in the other half of the coconut oil. Throw in the onions and garlic and salute until soft.
3. Next, add in the broth, red wine vinegar, and dijon mustard. Add the meat back in the pan and bring to a simmer. Turn off the heat in the pan right away and transfer mixture to the slow cooker. Throw in the mushrooms, turnip, rosemary and bay leaves.
4. Cook on low for 6-8 hours.
5. Once your stew is cooked, spoon out about one cup of the liquid from the slow cooker into a small pot and bring to a boil. While that’s coming to a boil, mix arrowroot and 2 tbsp water in a small bowl. Add into the boiling water and stir constantly until thickened.
6. Transfer back into the slow cooker and give it a good mix. Remove the bay leaves.
7. Boom! Serve it up and enjoy the deliciousness!!

Approximate macros per serving – 230cals, 32.8g protein, 10.2g carbs, 4.2g fat

Shasta and I out for a foggy hike in Lynn Valley <3

Katie’s Sweet Potato Chilli (Vegetarian)

Thank you thank you thank you to my good friend Katie for this suuuuper simple, but incredibly delicious sweet potato chilli recipe! I seriously have no idea how she has time to even eat, let alone cook up an amazing chilli. Katie, you’re such a gem…mwah!

GUEST POST

Prep Time – 15 min       Cooking Time – 20-30 min

Ingredients

1. 2 cups onions, sliced
2. 2 sweet potato, peeled and cut into cubes
3. 2/3 cup zucchini, diced
4. 1 can black beans
5. 1 can (28oz) diced tomatoes
6. 1 tsp cumin
7. 1 tsp salt
8. 2 tsp orange zest
9. 1 cup chicken broth or water

Directions

1. Combine all the ingredients in a big soup pot and bring to a boil. Reduce heat and let simmer until the sweet potatoes are soft.
2. Remove from heat, serve it up and enjoy!

Original Recipe: http://chocolatecoveredkatie.com/2012/01/05/sweet-potato-chili/

Rosemary Sweet Potato Stacks

Ohhhhhhh my goodness! Ok I finally have a moment to breath after midterms. And I finally get to share some of the recipes I’ve been cooking lately!! As well as an update on my Jamie Eason Livefit training program :) Wooooo I’m almost done!! In the last half of week 10 right now. Although I’m not following the diet plan religiously, I’m absolutely LOVING the training plan. Now that intervals, more variation, and some fun new exercises are added in, I’m totally excited to hit the gym every day and leave with a big smile. Buuuuuut what’s new haha I’m always leaving the gym with a smile.

I also need to share one more thing: my absolute LOVE for spinning at Cadence Cycling Studio. If you live in Vancouver and need an extremely challenging cardio workout, please go check them out!! Katie and I hit up a noon class yesterday with Tash before I had to head off to my exam and I don’t think I’ve ever sweated so much in my life. The music was fantastic, the energy is so positive, and you leave feeling like you got a seriously fun, amazing workout! So so so in love :)

These sweet potato stacks were one of my contributions to Thanksgiving dinner this year. Instead of doing regular mashed potatoes (which not too many people in my family actually like), I suggested I make a sweet potato dish! I made some with parmesan cheese and some without – my sister and I both don’t eat dairy. And holy my goodness they were SO good!!! I was eating them for leftovers for a few days and never got tired of them :) Absolutely FANTASTIC recipe!!! Plus they look so cute ;)

Makes 6-8 servings      Prep Time – 20min     Cooking Time – 50min

Ingredients

1. 5-6 large sweet potatoes
2. 3 tbsp coconut oil
3. 2 tbsp grated parmesan cheese (optional)
4. 2 tbsp fresh rosemary, chopped finely
5. unrefined salt and pepper

Directions

1. Preheat oven to 375 degrees.
2. Peel your sweet potatoes and thinly slice them. Throw the slices into a large bowl.
3. Next, melt the coconut oil in the microwave. Pour over the sweet potatoes, along with the parmesan (if using), rosemary and salt and pepper to taste. Mix around until the sweet potatoes are well coated.
4. On a parchment paper lined baking sheet or a greased muffin tray, stack up the sweet potato slices about 5 or 6 high. They will shrink down a bit when cooking.
5. Pop in the oven and bake for around 45-50 minutes or until the edges are golden brown and the centre in tender.
6. Let cool for 5 minutes and serve up :) Top with some extra grated parmesan and rosemary if you like. Serve right away.

Original Recipe – http://www.kimshealthyeats.com/rosemary-sweet-potato-stackers/

Dill Butternut Squash Fries

This recipe, once again, is from the Paleo Kitchen Cookbook.  Obsessed clearly. I was pretty impressed! These fries are such a nice change from yam fries. A really good way to change up your carbs and use butternut squash. ENJOY!
Makes 4 servings      Prep Time – 15 min      Cooking Time – 40 min

Ingredients

1. 1 large butternut squash
2. 2 tbsp dill, freshly chopped
3. 1 tsp unrefined salt
4. drizzle of olive oil (or coconut oil)

Directions

1. Preheat oven to 400 degrees.
2. Cut off the bottom of your squash to create a stable surface. Using either a sharp knife of a vegetable peeler, remove all the skin from the squash. Then, cut it up into fries.
3. Place all the fries in a bowl and toss with the dill, oil, and salt. Lay out in a single layer on a baking sheet covered in parchment paper.
4. Bake for approx 35-40 min or until nice and crispy. YUM!

Sweet Potato Veggie Quiche

OMG! I finished my 6-week Jim Stoppani Shortcut to Shred Program!!! Wooooooooo :) First time EVER actually finishing a full program and sticking with it! *Patting myself on the back* I may have taken a little bit longer than the 6 weeks since I added in full cardio days and my own whole body workout days/classes but whatevs! I couldn’t be more proud of myself! Pretty freaking happy with the results too. Now….if I had ACTUALLY stuck to the diet plan 100% of the time I would be looking like a serious fit babe right now ;) only partial fit babe happened lol.

Ok ok…less tooting my own horn here and more about this recipe! I got the original from the Paleo Kitchen cookbook, which (by the way) is a total keeper. So here’s my version of their Sweet Potato Quiche :) ENJOY!

Oh and plleeeeeaaase support PaleOMG and Civilized Caveman by going out and buying their new cookbook!!

Prep Time – 40 min       Cooking Time – 40 min

Ingredients

1. 2 large sweet potatoes
2. 1/3 cup onion, diced
3. 3 cloves garlic, diced
4. I large head of broccoli, chopped into small pieces
5. 2 cups mushrooms, sliced
6. 2 cups spinach, roughly chopped
7. 1 cup fresh basil, chopped
8. 3 eggs
9. 18 egg whites (or 1 small carton)
10. 1 tsp garlic powder
11. 1/2 tsp cayenne pepper
12. 2 tsp black pepper
13. salt to taste
14. coconut oil for cooking

Directions

1. Preheat oven to 375 degrees. Grease a springform pan (9 inch) with coconut oil. Set aside.
2. Cut the sweet potato lengthwise into very thin slices.
3. In a large skillet, heat a bit of coconut oil over medium heat. Place 5-6 sweet potato slices in the pan and cook until soft, flipping half way through. Remove from pan and place on a plate lined with paper towel. Repeat until all the sweet potatoes are cooked up.
4. Line the bottom of the springform pan with the sweet potato and then line up the sides. If they’re not sticking to the sides properly, just add some more coconut oil. Place springform pan on a baking sheet.
5. Next, throw a bit more coconut oil in the skillet and add in your garlic, onions, mushrooms, and broccoli. Let the veggies cook up until soft (about 10 min).  Add in the spinach and stir around until wilted. Remove from heat and let cool to room temperature.
6. While the veggies are cooking, whisk up the eggs, egg whites, basil and spices. Add in the veggie mixture and give it a good mix. Then, pour the egg/veggie mixture into the pan.
7. Place in the oven and bake for 35-40 minutes. Let rest for about 10 minutes before serving :) YUM!

 

Neapolitan Protein “Ice Cream”

WTF?! This is AMAZING. Why have I never made banana ice cream before?! It is my new go-to after dinner/bedtime snack :) It’s honestly really filling too…I had trouble finishing this bowl. But don’t worry…I persevered and got through the whole thing ;)

With summer right around the corner and the weather starting to warm right up, ice cream season is upon us. Just because you live a healthy lifestyle doesn’t mean you should miss out on yummy summer treats ;) Problem solved with this amazing ‘ice cream’ dessert.

Makes 1 serving      Total Time – 5 minutes

Ingredients

1. 1/2 frozen banana
2. 4-5 large frozen strawberries
3. 1/4 cup almond milk
4. 1 scoop chocolate whey protein powder (or casein)
5. 1 drop stevia
6. Optional Toppings – cocoa nibs, dark chocolate chips, nut butter, coconut flakes, fresh berries

Directions

1. In a blender, throw in your almond milk, frozen banana (cut into smaller pieces), strawberries, protein powder, and stevia.
2. Pulse on high until combined.  You may need to add some more almond milk slowly if it really won’t blend.  You also may need to open up the blender and give it a stir after every few pulses.
3. Once it’s allllll blended up, you can pour or scoop the ice cream into a bowl.  Add your desired toppings and voila!! Dairy-free, gluten-free, sugar-free, high-protein, guiltless dessert!

Bacon Wrapped Pineapple

These little amazing nibbles were soooo tasty…and I don’t even like bacon!! I basically cut off all the fat from the strips, which only left me with half the package to wrap lol. Oh well! Made me feel better about eating them :) ENJOY!

Ingredients

• Bacon
• Pineapple

Directions

• Preheat oven to 400 degrees.
• Lay out a strip of bacon with a piece of pineapple at one end.  Wrap it up and secure with a toothpick. Place in a baking dish.
• Bake for approx 20 min or until bacon is crispy :)