Recipe: Paleo Stuffed Zucchini Boats

I love zucchini. Grilled, roasted, steamed, whatever. Cook zucchini and I'm there. Why I didn't think to make them my main dish instead of a side before now, I don't know!  I can't wait to make this again in the summer when the zucchinis are a bit bigger.

Paleo Stuffed Zucchini Boats

Ingredients

• 4 large zucchini 
• 1 lb. chicken breast (I used thin sliced cutlets to make life a little easier)
• 1 large tomato
• 4 oz. black olives
• 1/2 large onion
• 3 oz. feta cheese 
• Seasonings as desired (I used oregano, red pepper flakes, salt and pepper)
• Olive oil to brush on zucchini

Boil the chicken until cooked. I added oregano and red pepper flakes to the water when I boiled the chicken. When done, drain, and allow to cool until it can be handled.

Preheat oven to 450 degrees. Cut the ends off each zucchini, then slice in half lengthwise.  Scoop out a channel in the middle of each zucchini, creating a shallow place for the stuffing. Place on a foil lined cookie sheet. Brush each zucchini with olive oil and season with salt and pepper.

Dice chicken breast, tomato and onion. Slice olives. Add ingredients into a bowl and mix well. Scoop mixture into each zucchini. Don't worry if it overflows!

Roast for 15 minutes, allow to cool, enjoy!

My Running Buddy...

My running buddy is awesome. She is always ready to go for a run. Just the word "run" gets her excited and she bounds out the door with glee unmatched by any other runner I've ever met. No weather is too hot, cold, snowy, wet, or otherwise undesirable for her. She constantly urges me to go faster. She's eager to see the world, the other runners, to just keep moving through the outdoors powered by her own feet. She quite simply enjoys the run.

My running buddy is named Abby, and she's almost a year old. She's a Black Lab named mixed with something else that has kept her tiny, powerful, and FULL of energy. She is 50 pounds of muscle, and no run seems too long for her. After 4 miles, all I want to do is stretch, drink water, relax. My running buddy? She wants to chase her ball and do laps around our living room.

Really, how do you say no to this face?

My running buddy is an asshole. She knows that when I put on certain clothes, I'm getting ready for a run. She knows that when I put on certain shoes, we are almost ready. She knows that when she has her harness on, it's time to get out the door! She will bound around excitedly, run to the door and back to me until it is time to go.  Yet, despite this knowledge and this glee, she is a pain in my ass from the start.

She knows her harness means run time. She gets excited as soon as I get it out. And then she fights me for 20 minutes while I try to get it on her. She runs from me, tries to nip my hands (gently), does everything she can to keep it off. Once it's actually on, she's fine, but we better get out the door fast because she is amped!

She runs for the glee of running. The sniffing, the exploring, the fact that we're going on a really long walk, except it's faster!  A run with Abby will include no fewer than two potty stops. Yes, my running buddy regularly makes #1 and #2 in the middle of the run. Right there on whatever course we are using.

She ping-pongs from side to side of the sidewalk, sniffing people, eating snow, investigating telephone poles and trash piles. This results in numerous 2 second stops, several arms being jerked nearly out of socket, and countless urges to "COME ON, ABBY!!"

She will come to a complete stop and when the urge to move forward sinks in, she will charge ahead as fast and hard as she possibly can, taking me from run to stop to sprint all in 5 seconds. She will look back at me, decide I'm cruising just fine, and start to run harder, pulling me along as I fight her to return to speed, "Whoa Abby! Whoa!"  She will stop and jump on my hip, causing us both to stop, and then sprint ahead like it's all a game.

And yet, try as I might, I can't leave her behind. I've threatened her on several occasions, when she fights her harness extra hard. "Ok Abby, I don't care. I'm going without you. No run." She'll inevitably cock her head at the 'r word', and I'll inevitably come back for another 10 minutes of fighting with her, until we're both ready to go face the day's weather.

Annoyed as I get, as much extra effort as the run takes, try as I might, I can't leave her behind. My running buddy runs just to run. She loves to run. She loves every step, every smell. She loves when we return home, slow to a stop, and she gets the pat on the back, a "Good job! Good girl, Abby!" She loves that difficult first step out the door, and she loves the last sprint home. She loves the in between, the new parts of town she's never sniffed. She loves it all.  I don't know when I'll have to leave her. We're going 5 miles today. She's gone 4.9 before. I know at some point, the runs might get too long. I don't know when that will be. But for now, I'm going to keep letting my running buddy show me how to enjoy the run.


Do you run with your dog? How far do you think is too far?  Do you have a harness you like?

Recipe: Paleo Beef Stroganoff

Comfort food. Those certain meals that just make you happy. They take you back to childhood. They always make your tummy happy. They are pretty much NEVER paleo-approved.

I love, love, love beef stroganoff. Numerous elementary school projects show my adorable childish handwriting on an "about me" list announcing my favorite food to be beef stroganoff.  Our version wasn't the cheapest, but certainly wasn't the fanciest. The two main ingredients were sour cream and Cream of Mushroom soup.

When I went wheat-free, and about 90% paleo, I started reading labels, well, the rare labels because we try hard to avoid packaged foods. And when I picked up the can of Campbell's condense Cream of Mushroom soup, my heart sank. All kinds of crap, and definitely wheat. I tried making stroganoff with the few gluten-free Cream of Mushroom soups I could find, but nothing tasted quite right. So tonight, I decided to experiment.

This turned out so well, the hubs deemed it better than the original, and 100% blog-worthy. And, oops, we enjoyed it so much, we didn't get a picture until it was half-eaten!  Remember, we are dairy-consuming paleo-ites.   Without further ado...

Ingredients

• 2/3 C. Beef Stock
• 1/3 C. Almond milk
• 2 Tbsp Almond flour
• 1 tsp salt
• 1/2 tsp onion powder
• 4 oz. mushrooms, diced
• 16 oz. sour cream (I used Horizon organic)
• 1 1/2 tsp paprika

• At least 1 pound steak (round or skirt)
• 1/2 large yellow onion, diced
• 1 Tbsp butter or olive oil
• Large pinch or dash Garlic powder
• Salt and pepper to taste

Directions

In a small bowl, combine beef stock and almond milk. Add almond flour and mix in until dissolved. Add salt and onion powder and mix well. Stir in diced mushrooms. Set aside.

Cut steak into thin strips, no more than one inch wide (should be thin and essentially bite-sized). Place the butter or olive oil in a large saucepan. Add onion and steak. Season with garlic, salt and pepper. Cook over medium heat until steak is browned. 

Drain meat.  Add your mushroom 'soup' mixture, sour cream, and paprika. Stir until sour cream has mixed in. 

Cover and simmer for 45 minutes. For a thicker sauce, uncover for the last 15 minutes, and allow to stand for 5-10 minutes after done cooking. 

If desired, this can be served with a pasta substitute.

Enjoy!!

Maybe next time, we'll take a picture *before* we eat it. Doubtful.

Recipe: Paleo Sausage Mushroom Balls...

First, Jenn (aka The Wife), is awesome. She's a fellow military spouse, has an adorable kiddo, and whips up some awesome recipes. A while back, she shared a recipe for Sausage Mushroom Bites, and they were delicious!!  Check out the original recipe here and check out the rest of her blog while you're at it!

However... her sausage bites are designed to sit in little phylo dough cups. Not so wheat-free or paleo. So, I took the lead from her recipe and came up with this little gem...  can't lie, when I popped the first one in my mouth, I actually said, "Oh holy shit." I know, pardon my potty mouth.  I served these to a friend during the Super Bowl and she agreed they were awesome.

Remember, we are dairy consuming Paleo-ites.. I always recommend Cabot cheese... which are naturally gluten and lactose free! This can easily be made without the cheese.

 Not the best picture, but they taste better than they look!

Sausage Mushroom Balls

Ingredients
1 pound (package) ground sausage
1/4 Cup almond flour
4 oz. white mushrooms, finely diced
1 Cup shredded sharp cheddar
(You could also use 1/4 Cup finely chopped spinach, or sub it for the cheddar)

Preheat oven to 375.

Place all ingredients in a large bowl, and mix well. (Go ahead, get those hands dirty!). Scoop out portions and roll into balls roughly 1 inch in diameter and place on a parchment paper lined cookie sheet.  Bake for 18 minutes or until done.

Makes roughly 30 balls.

The Little Voice In Your Head..

The voice that tells you you can't. Says it's too cold. Too windy. You're too tired. Your legs are too sore. That little voice in your head..

...is a jackass.

And what treatment is best for jackasses? Ignore them.

It seems like every time I've tried training lately, the little voice plants itself firmly in my head. You're too tired. You're too busy. You're getting sick. You aren't seeing results, so why try? Whatever the reason is, something comes along, my intensity wanes, and then I stop. Not this time.

My training plan can be found here: 16 Week Half Marathon

It's a 16 week plan for beginners. It assumes only that you can comfortably run a mile. I've just started week 3, and I'm feeling good. I think eating gluten and (mostly) grain free is extremely helpful. I've stayed strong and motivated on strength training, been sure to stretch whenever I can, and I haven't missed a single day! This despite stress, no daylight by the time I get home from work, and temperatures WAY below freezing on several days.

Last week, I ran despite a high of 10 and a wind chill of -5. Today, I ran in a high of 50, with standing puddles on most sidewalks still containing yesterday's snow. Yesterday, I did a 5x5 of deadlifts at 115, plus ab work despite a cough, headache and congestion. Best of all, last week, I did deadlifts, kettlebell swings and more, despite my husband coming into our gym (basement), pushing me out of my comfort zone and taking me past the point where I got annoyed. "Try this move! Try this weight!"

I love him, but when pushed like that, completely out of my comfort zone, my natural response is to shut down. To get angry. To quit.  He showed me a move I couldn't quite do, after making me lift heavy. Took from from a proud high to a frustrated, embarrassed low. When he left the room, I sat next to the barbell, elbows on knees, face in hands, feeling that same feeling. That little voice in my head, "You failed, give up, you lifted a little, it's OK, you can quit now."

I almost quit.

And then a new voice jumped in. "You're not doing this for him." And that little voice stuck.

I'm not doing this for my husband. I'm not doing this for my mother. I'm not doing this for weight loss. I'm not doing this for some vain need to look good in a bikini this summer (even if that is an added perk). I am not doing this for my  mother-in-law. I am not doing this for anyone at my almost over job. I am not doing this for my agonizing, ongoing job hunt.

I am doing this for me.

I am doing this to prove I can. I am doing this because I want to give up giving up. I am doing this because it is a challenge and I am strong. I do it to honor, strengthen and love the body God gave me. I am doing this for that amazing moment, that moment when I cross that finish line and I ran the whole thing, 13.1 miles.

That little voice in my head will help, or it will be ignored. But the good one, the positive one, is getting strong every day. I am doing this for me.

"But those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary..."  -Isaiah 40:31

Recipe: Paleo Quiche Crust

I love quiche. I mean really, eggs, meat, veggies, and cheese (for me), placed into an awesome crust and eaten like the world's greatest pie, breakfast, lunch or dinner? Awesome.   But, going wheat-free suddenly meant quiche was no longer easy (Ok, quiche was never easy, but now... infinitely more difficult). I found a recipe that used only almond flour and eggs, but it was way, way too dense.  I decided to experiment, and I'm pretty darn close. Try it out, and as always, I welcome feedback!

Ingredients

• 1/2 Cup almond flour
• 3/4 Cup coconut flour
• 1 egg
• 1 egg white
• 1 Tbsp coconut oil, melted, plus more for pan
• 1/4 Cup water

Preheat oven to 375.  Grease your quiche/pie pan well with coconut oil. Mix the almond flour and coconut flour until blended. Add in coconut oil, egg and egg white. Mix together. Add water and combine into dough. Most likely, you will need to press this together with your hands.   Put dough mixture into pan. Using (very) wet hands, press dough into pan until desired thickness. You should be able to get this fairly thin, covering the bottom and sides of the pan. Usually I run my hands under running water and then press a small section to the appropriate thinness.  Bake at 375 for 7-10 minutes.

-At this point, you add your quiche ingredients to your pan. I find everyone has their own recipe, but in general, I use 6 eggs, 4 slices of bacon, cooked and chopped, 1 Cup chopped broccoli, 1/2 shredded sharp white cheddar (I love Cabot! Naturally gluten and lactose free), and mix in water or coconut milk to make the eggs a bit more fluffy.  Bake for approximately 30 minutes, or until the center is set. 

Starting Over Again... Again...

OK, so I've been gone a really, really, reallllly long time. I know. Rather than get into the nitty-gritty of my life, we're just going to jump into our new direction.  I am still wheat-free. I love it. I don't even miss bread/pasta anymore, and I'm learning to make wheat-free goodness when I just need something bready/doughy/crusty.  I'm about 80% Paleo (the kind that allows dairy). I generally avoid grains, but occassionally still want gluten-free granola on my yogurt.   AND... I've registered for a half marathon. No turning back now. May 4, the Indianapolis 500 Festival Mini-Marathon. A friend also registered, and if either of us backs out, we owe the other person's registration fee.  I'm going to do my best to keep everyone posted, so stay tuned...