Wednesday, October 7, 2009

Paleo Day 24

Two Banana Flaxseed Muffins

Toasted "Nutty" Bread w/Two Eggs Over Easy
Smoothie w/Orange, Blueberries, Strawberries, Mango, Peach, and Banana

Iced Coffee w/Coconut Milk and Vanilla Extract*

*Coffee (caffeine) is not considered to be Paleo-friendly, but I was running to Starbucks for Scott and well, it sounded good...and, as for vanilla extract...I'm not sure. And, not to encourage the consumption of coffee, but if you are a regular coffee w/cream drinker getting ready to make the switch to a Paleo lifestyle, coconut milk (full fat, with no additives) is a really nice Paleo-friendly "creamer" of sorts to add to coffee. I just put a little in the bottom of my reusable cup and had the barista put the coffee on top...just let them know it's in there so that they don't toss it out!

Halibut w/Butternut Squash Puree and Zucchini-Carrot "Latke"
Red Leaf Lettuce, Sunflower Sprouts, and Baby Tomatoes w/Lemon and EVOO

I had a zucchini that needed to be used, so I got a little creative and decided to shred it with a carrot to make a Paleo version of potato latkes. Easy and tasty! This recipe would also make a nice alternative to hash browns.

Zucchini-Carrot "Latkes"
1 Large Zucchini, Shredded
1 Carrot, Shredded
2 Eggs (or 3 Egg Whites)
1/4 C Almond Flour
1 T. Extra Virgin Olive Oil

Remove the excess water from the zucchini and carrot by wrapping and then squeezing the shredded veggies in a dish towel (or paper towels). Whisk eggs and then add the almond flour, zucchini, and carrot.
Heat oil, in a sautee pan, over medium-high heat. Use an ice cream scoop to portion the "latkes' into the hot pan. Cook for 2-3 minutes, or until golden brown, and then flip. Cook for another 2 minutes, or until golden brown, on the other side.

Makes 4 "Latkes"

CrossFit Workout:
Run 400M

50 Chest to Bar Pull Ups (Band Assisted)
50 Burpees
30 GHD Sit Ups


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