Mini "Eggs in a Nest" (Leftover Edition)- REPOST

Serves 1-2

Ingredients:

1T. Coconut Oil (or other fat)

1 Cup Leftover Veggies (I used roasted carrots and celery root, that I had tossed with olive oil and Za'atar. I also added a few pinches of shredded, raw zucchini that I had in the fridge.)

1/2 Cup Leftover Meat (I used shredded pork; a pork shoulder that I slow-cooked with salsa verde)

3 Eggs

Cilantro or Other Fresh Herb, for garnish (optional)

This is what  used for mine,  but you can also use ramekins:

Oversized Muffin Tin*

1. Preheat oven to 350F. 
2. Use your fingers to smear the coconut oil into three oversized muffin tin cups. 
3. Distribute the meat and veggies amongst the three cups and form a little indentation for the egg.
4. Crack eggs and put one egg into each tin, as pictured. Fill remaining, empty, cups with water (about 1/4 full).
5. Transfer muffin tin to the preheated oven and bake 15-20 minutes, until cooked to your desired doneness. 
6. Use a spoon to scoop out your egg creations, transfer to your plate, and garnish with fresh herbs. 

 

 

This recipe came about because I have little bits (not quite enough to make a full meal) of random leftovers in my fridge that needed to be eaten. I love this "recipe" because all of the prep is done and it doesn't involve any whisking, cutting, or work, other than the filling of muffin tin cups. Easy! 

Let me know if you try this and what combinations you try! 

Breakfast Squash

Ingredients:
2 Delicata Squash, cut in half and deseeded
1T. Coconut Oil
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
6oz Ground Pork Breakfast Sausage (you can use any ground meat you like, just make sure it's flavorful)
4 Eggs, whisked (I use a blender to whip air into mine, but a bowl and whisk work just fine)
Ground Fennel and Fennel Fronds, for garnish (optional)

1. Preheat oven to 415F.
2. Place squash on a baking sheet, skin-side down.
3. Evenly distribute the coconut oil amongst the four squash halves and transfer the baking sheet to the oven to melt the oil, about 15 seconds.
4. Remove the sheet from the oven  and spread the oil to coat the flesh of the squash (I use a pastry brush). Sprinkle each squash half with sea salt and cinnamon, evenly distributing the mixture. 
5. Place the sheet back in the oven and bake until squash is tender, about 15-20 minutes.
6. While squash is roasting, brown sausage and set aside. 
7. Remove from oven and fill or let cool and refrigerate for future use.  
8. Turn oven temperature down to 375F.
9. Fill each squash with about 1.5oz of the browned sausage, to fill evenly.
10. Top with whisked eggs and transfer back to the oven. 
11. Bake until eggs are puffed slightly and cooked through, about 10-15 minutes. 
12. Sprinkle with ground fennel and fennel fronds or your favorite seasoning. Enjoy!

 

Steps 1-7 can be done in advance, making breakfast super simple to create. Just let the squash and meat cool, before storing in the fridge until ready to use (I would say up to a few days).

Eggs in a Chicken Hash "Nest"

Last night my friend, Lisa, sent me a recipe for Salmon Hash that she wants me to try, so this morning I woke up with hash on the brain. I have plans to make her recipe this week, but like to use what I have on-hand before adding any additional food to my fridge. I had some leftover chicken hanging out in my fridge, but I really like to incorporate eggs in to my breakfast, so...I decided to create this:

Serves 1-2

Ingredients:

1/2 of Chicken Hash recipe or leftovers from this Chicken recipe, chopped

1 Slice of Bacon, cut into 1/2" pieces

1 Egg

Parsley, for garnish (optional)

1. Add bacon to a hot pan and cook until browned.
2. Leave the bacon and fat in the pan and add hash or leftovers. Toss to incorporate bacon and coat with bacon fat. 
3. Create a "nest", for your eggs, with the hash mixture.
4. Crack the egg into your "nest".
5. Cover your pan with a lid and cook egg(s) to desired doneness.
6. Use an oversized spatula to scoop the nest onto your plate or just slide it onto your plate. Sprinkle with parsley, if using, and enjoy! 

Mini Frittatas

Makes 4-6 Mini Frittatas*

Ingredients

6 Eggs, whisked

4oz Browned Sausage, Ground Buffalo, Bacon, or other meat

Veggies* 

1 tsp. Coconut Oil, for greasing muffin tins

*Yams and/or potatoes should be par cooked; any other veggie can be sliced small...think pea or dime-sized.

1. Preheat oven to 350F.
2. Grease muffin cups with coconut oil. 
3. Evenly distribute meat amongst muffin tins (4 sections of an oversized tin, 6-8 of a regular sized tin). I use an oversized muffin tin, with 6 cups/sections. 
4. Add veggies, if using. 
5. Top the meat and veggies with whisked eggs, filling just over 3/4 of the way full.
6. Transfer the muffin tin to the heated oven and bake for 12-15 minutes, depending on muffin tin size. 
7. Mini frittatas should slide right out but if they don't, slide a butter knife along the sides to loosen.

Feel free to mix up your ingredients (sausage and yams, bacon and asparagus, buffalo and zucchini, or throw leftovers in the bottom and just top with whisked eggs); the key is to have your ingredients prepped (veggies sliced and meats browned), so that in the morning, you just need to fill the tins and pop them in the oven and set a timer. You can also make a few extras in advance, store them in your fridge, and just reheat them before eating. Easy. 

*This recipe serves the two of us. Scott eats 2.5 and I eat 1.5.  Increase the recipe as needed. 

Spiced Pumpkin Souffle

Makes 4-6oz Souffles

1/4 cup coconut milk

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cinnamon, plus extra for dusting 

1/8 teaspoon ground allspice

Pinch of ground cloves

1/3 cup canned pure pumpkin (from a 15-oz can, not pie filling)

1 T. pure maple syrup (use for a little added sweetness, if desired)

5 large egg whites

1/8 teaspoon fine sea salt

1 tsp. coconut oil

2 T. shredded coconut (this should be fine, as it's taking the place of the sugar used to allow the souffle to "climb" the sides of the ramekins)

1. Preheat oven to 400°F with rack in lower third. Butter ramekins and coat with coconut, knocking out excess, then put in a large shallow baking pan.
2. Whisk together milk, pumpkin, spices, and maple syrup (if using).
3. Beat egg whites with salt in another large bowl using an electric mixer until they hold stiff, glossy peaks.
4. Fold one third of whites into pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
5. Bake soufflés until puffed and golden, 35-40 minutes. Dust with cinnamon and serve immediately.

Rubbed with coconut oil and lightly dusted with coconut.

Wet ingredients

Whipped Egg Whites

This recipe is a modification of Gourmet's Spiced Pumpkin Souffle recipe. These souffles are tasty and would be the perfect addition to your holiday meal. They don't puff up* quite as much as the original version because of the omission of the corn starch (creates a thicker, more substantial liquid mixture), but they are light, airy, spicy and delicious. Enjoy! 

*I would like to mention that these souffles actually puffed about 1" above the ramekin edge, but as I ran around frantically searching for my phone (Scott was using it to play Angry Birds)...they deflated a bit. You've gotta move fast with these, so keep that in mind and have someone ready to help you garnish! :)

Paleo Pumpkin Muffins

Ingredients:
½ cup almond flour 
½ cup flax meal
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg 
pinch of ground cloves

1/4 cup pure maple syrup (omit this if you'd like...the muffins will just be less sweet)

3 eggs
2 tablespoons coconut oil

1 cup pumpkin puree 

1/4 cup sesame seeds

1/4 cup pumpkin seeds

1/2 cup shredded coconut (unsweetened) 

1/4 cup finely chopped walnuts, if desired

1/4 cup dried currants, if desired

1. In a large bowl combine almond flour, flax meal, cinnamon, nutmeg, ginger, cloves, baking soda and salt
2. In a blender, blend dates, eggs, coconut oil and pumpkin on high speed until very smooth
3. Mix wet ingredients into dry, then stir in sesame seeds, pumpkin seeds, shredded coconut, walnuts (if using), and currants (if using).
4. Spoon batter (I used a 1oz ice cream scoop) into lined mini muffin tins; you can also make regular-sized muffins, but the cooking time will increase
5. Bake at 350° for 30-35 minutes, until a toothpick inserted in the middle comes out clean
6. Cool and serve

*Disclaimer- These make a fun treat for the holidays and should be consumed in moderation (that means you, Lauren), due to their high fruit, nut, and seed content...obviously, right!? 

'Dark Horses', 'Wheelhouses', and The "SF Crippler"...

I was wondering...did anyone count the number of times that the announcers used the terms 'Dark Horse' and 'Wheelhouse'!? Just curious...

Breakfast:

Two Eggs Scrambled w/Spinach (2 cups), Blueberries (1/2 cup), and Goat Cheese (2oz)

Believe it, or not, this concoction was really good! It is the result of an empty fridge. I had two eggs, a little blob of goat cheese, half of a big tub of baby spinach, a strainer full of blueberries, and a handful of grapes left in my fridge. I'd read about people using peaches in their scrambles and thought what the heck...the grapes didn't make it in, but the blueberries were really good! Try this!!!

Snack:

Handful of Blueberries

Scoop of Organic SunButter

Lunch:

Chipotle Turkey Breast (6oz)

Cucumber (1 large)

Hail Merry's Blonde Macaroons (4)

Dinner:

Chipotle Turkey Breast (3oz)

Pink Lady Apple

Workout:

100 Double Unders

Back Squat Movement Practice:

3x(95lb)-3x(115lb)-3x(135lb)

"SF Crippler"

30 Back Squats (115lbs)

1000M Row

9:22

I tried to do more double unders, for practice, right after this WOD and couldn't even get my legs to jump. Yeah, that's gonna feel good in the morning... Also, I got the 3- 135lb back squats fairly easily, but decided that I would go with 115lb, for two reasons, (1) I can "clean" 115lb, should I need to drop the weight (with 135lb I'd need to remove 20lbs, as 115lb was my max "clean", last time I checked) and (2) I'm pretty sure that I'd get to the point with 135lb that I'd be doing one squat at a time and didn't really feel like that was the intent of this WOD. So, I'm happy with my decision but will likely have trouble walking in the morning. My hamstrings are already feeling this one...at least I know I was staying back on my heels in my squats...

I had to run in to work tonight and didn't do my workout until around 8pm. By the time I was done working out it was 8:30pm (I normally try to work out between 4-5pm, so that I can be done eating by 7pm) and I wasn't that hungry, so I ate something light. 

A Concoction That Just May Satisfy Your Oatmeal Cravings

Pre-Paleo, I used to start my mornings with a big bowl of oatmeal, mixed with peanut butter, cinnamon, and a sprinkling of oat bran. Looking back I realize that the full feeling I had grown accustomed to was actually bloating...yes, I was full, but mostly I was bloated and uncomfortable. But, regardless of how I felt post-breakfast, I still love that flavor combination. So, I decided to create a Paleoified version to satisfy my craving. Here's what I did:

Ingredients:
1/2 Roasted Acorn Squash, pureed (also try other winter squash like Kabocha, Butternut, or Delicata)
1 T. Almond Butter
1 tsp. Cinnamon
1-2 T. Ground Flax Seeds (I always buy the seeds and grind them right before use)
1/2 tsp. Pure Maple Syrup (if desired...the squash is usually sweet enough, after roasting, on it's own)

1. Squish the squash, almond butter, and cinnamon in a bowl. 
2. Sprinkle with flax and drizzle with maple syrup (if using).
3. Serve.

This would make a great post-workout snack or can be eaten in place of your morning bowl of oatmeal/porridge, served with sausage and/or eggs.

Green Eggs and Buffalo Fritatta

I had planned on creating a batch of really green "Eggs in a Nest", but decided to get a little more creative, after reading this post from Heather at HEAB. So, in honor of St. Patrick's Day, Scott and I ate this:

 

As usual, zucchini on my side, a little cheese (1oz) on Scott's.

Green Eggs and Buffalo Fritatta

Makes 2 Servings

5 Eggs (Omega-3)

2 Cups (or two big handfuls) Fresh Spinach

4oz Ground Buffalo

1 Large Zucchini, grated

1. Preheat oven to 350F.
   
2. In a blender, whip the eggs and spinach with a splash of water. Set aside.
3. In an omelet or saute pan over medium-high heat, cook the buffalo until browned, but still pink. Add the zucchini* and stir.
4. Add the egg mixture.
5. Place pan in preheated oven and continue to cook until set, about 5-12 minutes (depending on pan).
6. Gently shake the pan to loosen the frittata and slide it onto a serving plate.

*I add the zucchini to my side and the cheese to Scott's side, after I add the eggs to the pan (Step 4).

And, here's my side served up with sliced avocado (1/2 large):

Wednesday

Breakfast:
Three Eggs Scrambled w/EVOO

Snack:
Handful of Raw Almonds
Apple w/Organic SunButter 

Dinner:
Four Egg Frittata* w/No Salt Raincoast Sockeye Salmon (5.65oz), Frozen Butternut Squash (1 cup), Frozen Chopped Spinach (1 cup)

*I ate half of this frittata.

I pretty much always have Omega-3 Eggs in my fridge and the rest of the ingredients I had either in the freezer or my pantry. This is such an easy meal to throw together and, I think, tastes really good too. I had purchased a few different canned fish products for our trip to Cabo and had this particular brand of canned salmon leftover. In my opinion, the flavor was not quite as good (fresh versus canned salmon flavor) as the Wild Planet variety (which I LOVE!!!) I purchased for our trip. To be fair, the Raincoast brand I purchased contains bones and skin, which can alter the flavor a bit, while the Wild Planet did not. Raincoast offers a boneless, skinless sockeye salmon, but my Whole Foods did not carry it. On a positive note, the bones provide calcium that you would otherwise not benefit from with the boneless variety...

But, back to the frittata...here's what I did:

Frittata w/Salmon, Butternut Squash, and Spinach 
Serves 2

Ingredients
4-6 Omega-3 Eggs
5-7oz Can of Sockeye Salmon (look for a variety canned in water, with no salt)
1 cup Frozen Butternut Squash
1 cup Frozen Chopped Spinach

1. Preheat oven to 350F.
2. To a hot, oven-proof saute pan, add the frozen butternut squash and spinach (no oil is necessary). Cover with a lid and let steam over medium heat, until softened. 
3. Once the veggies are thawed, add the rinsed canned salmon. Break up the salmon and evenly distribute the mixture about the pan.
4. Add the whisked eggs to the pan and place the pan into the preheated oven. 
5. Cook until eggs have set and frittata is puffed slightly, about 10-15 minutes depending on the size of pan (the larger the pan, the thinner the frittata, the shorter the cooking time).
6. Remove from oven and serve. Frittata can be slid out of the pan and sliced or simply scooped. 

Sauteed and evenly distributed:

After pouring in the eggs:

The finished frittata:

Saturday

Breakfast:
Two Egg Frittata w/Ground Buffalo (3oz), Zucchini (1), and Avocado (1/2 Large)

When I make breakfast for the two of us, I make this frittata in a large pan and sprinkle my side with zucchini, Scott's side with a little bit of cheese (I use raw cheddar).

Lunch (at Spring Creek Barbeque):
BBQ Brisket (my first time eating brisket...not my favorite, but not horrible)

Dinner:
Leftover NY Prime (4oz)

We ate lunch at 3pm, so I wasn't really too hungry come dinner time.

Snack:
Acorn Squash (1/2) w/Almond Butter (1/2 T.) and Cinnamon

YUM! This was the perfect little dessert/snack. I roasted an acorn squash, to have on-hand for Sunday, but decided, after testing its doneness, that I would eat half immediately. Here's what I did:

1. Preheat oven to 400F. 
2. Slice acorn squash in half, splitting it from top to bottom. Scoop out and discard seeds.
3. To a baking sheet, add water (about 1/4 of the way up the sides) and then place the acorn squash halves flesh side down.
4. Bake for about 30 minutes, until flesh is soft.
5. Remove from oven and pour off water. 
6. Increase oven temperature to 425F.
7. Drizzle and rub (or brush) the squash with 1 tsp. of oil (I used EVOO) and place them back on the baking sheet, flesh side down. 
8. Bake for another 15-20 minutes, until flesh is slightly caramelized. 
9. Eat drizzled with coconut oil and sprinkled with cinnamon...or:

Scoop out flesh, into a bowl, and add almond butter and cinnamon. Then, smash up the mixture with a fork or puree in a food processor. Enjoy!

Roasted Acorn Squash Half:

Back from Vegas

  

Out Exploring "The Vegas Strip"

We had a great time in Vegas, but now it's back to reality. I found plenty of Paleo-friendly meals options (Salmon w/Poached Egg, Burgers Minus the Bun Add Extra Veggies, Scrambled Eggs w/Lobster, Spinach, and Avocado, Sushi), but definitely took advantage of the "free" drinks they so generously provide while gambling...and as far as workouts are concerned...we hiked around "The Strip", on Saturday and trekked back and forth between Bally's, Paris, and Planet Hollywood, the rest of the weekend; I think my only heart rate increase occurred while gambling. So, with that being said, it's back to "clean" eating and CrossFit. One more day in Vegas and we may have come home with "black lung", and we don't even smoke...I think I'll stick to something heavy today, as my lungs are still recovering.

Breakfast:

Buffalo-Zucchini Fritatta*

Makes 2 Servings

5 Eggs (Omega-3)

4oz Ground Buffalo

1 Large Zucchini, grated

1. Preheat oven to 350F.
   
2. In a bowl, whisk the eggs with a splash of water. Set aside.
3. In an omelet or saute pan over medium-high heat, cook the buffalo until browned and cooked through. Add the zucchini and stir.
   
4. Add the egg mixture.
5. Place pan in preheated oven and continue to cook until set, about 5-10 minutes (depending on pan).
6. Gently shake the pan to loosen the frittata and slide it onto a serving plate.

*Scott and I share this frittata pretty much every morning.

Lunch:
Buffalo Burger w/Heirloom Lettuce and Avocado Salsa

 

Snacks:

Mini (4") Paleo Pizza** w/Spinach and Tomato

1/3 Large Paleo Kit

**Yes, Kelly I am working on that pizza recipe! More on that tomorrow.

Paleo Pizza (Trial #1):

Paleo Kits:

 

Eggs Benedict w/Savory Waffles (Paleo-Friendly)

 Eggs Benedict w/Ham

Eggs Benedict w/Sauteed Chard

Savory Waffles:

Makes enough waffles for 3-4 Servings

2 Large Eggs, separated

1/4 C. Water

1.5 C. Blanched Almond Flour

1 tsp. Sea Salt

1 tsp. Baking Soda

1 T. Chopped Chives

1. Preheat waffle iron.
2. In a medium bowl, whisk egg yolks and water until frothy.
3. Add remaining ingredients and combine until smooth.
4. Whisk egg whites until they form light, frothy peaks. Fold into batter.*
5. Scoop 1/4 C. ( I used an ice cream scoop) of batter onto a preheated waffle iron. 
6. Cook until golden brown, about 1 minute (depending on waffle iron). 

Waffles can be wrapped in foil and kept warm, in a 200F oven, until ready to serve.

*The whipped egg whites will help to create a lighter, more crisp waffle.

Hollandaise:
Makes enough sauce for 2-3 Servings

2 Egg Yolks
3 T. Water
1/4 C. Olive Oil (regular olive oil will have less flavor than EVOO) or Clarified Butter
Juice of 1/2 Fresh Lemon, more or less to taste
Sea Salt, to taste

1. In a small sauce pan, over low heat, whisk egg yolks and water until smooth and creamy. Add more water (1T. at a time), if needed.
2. While whisking, stream in oil.
3. Add sea salt and lemon juice, to taste.
4. If the hollandaise begins to separate, add more water and whisk.

To Assemble:
1. Begin with the waffle, as your base.
2. Add any of the following base items:
   -grilled or sauteed chard, spinach, or kale
   -thinly-sliced ham or turkey
   -roasted or grilled asparagus
    -fresh or grilled tomato
3. Top with poached egg(s)
4. Drizzle with hollandaise sauce
5. Garnish with chives

Paleo Waffles

Paleo Waffles

(this recipe is a modification of a Pancake recipe from  

The Gluten-Free Almond Flour Cookbook)

Ingredients:
2 Large Eggs
1/4 C. Agave Nectar (I used 1 T. Raw Honey or Pure Maple Syrup)
1 T. Vanilla Extract
1/4 C. Water
1.5 C. Blanched Almond Flour
1/2 tsp. Sea Salt
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1 T. Arrowroot Powder
1/2 Apple (I used Gala), grated
1/4 C. Shredded, Unsweetened Coconut
Coconut Oil, for greasing

1. In a medium bowl, whisk together eggs, honey, vanilla, and water, until smooth.
2. Add the almond flour, salt, baking soda, arrowroot powder, and cinnamon. Mix thoroughly, 
3. Add apple and coconut. Mix to combine.
4. Scoop or ladle (approximately 1/4 C.) into heated (and greased, if needed) waffle iron. Cook approxiamtely 1 minute*, or until golden brown.
5. Serve with 1 T. warm maple syrup (use the real stuff).
   

*My waffles only took about 1 minute to cook through, so keep an eye on them.

These waffles are delicious!!! They will not produce that crispy outer crust that your normal, sugar-laden waffles provide, but they will offer a flavorful, soft, and satisfying breakfast option. Try these waffles (in moderation, of course), you will not be disappointed. 

Other ideas/suggestions (obviously there are many, but here are a few):
-Substitute 1/2 C. Ground Flaxseed for 1/2 C. of the Almond Flour, for an extra boost of Omega-3
-Omit the apples and add 1/4 C. Frozen Blueberries and 1/4 tsp. Ground Ginger
-Omit the apples and add 1 Diced Banana and 1/4 tsp. of ground nutmeg

Broiled Grapefruit w/Maple Sugar (Paleo Dessert)

Broiled Grapefruit w/Maple Sugar
This recipe was inspired by this Williams-Sonoma recipe I made a few years ago.

Here's how I modified it:
1 grapefruit, cut in half and sectioned
1 tsp. coconut butter, melted
2 tsp. maple or date sugar
1/2 tsp. cinnamon

Preheat oven to Broil (high).

Place grapefruit halves on a baking sheet. Drizzle each half of the grapefruit with melted coconut butter and spread with a pastry brush, spoon, or knife. Sprinkle with (maple or date) sugar and cinnamon.

Broil for 3-7 minutes (depending on oven heat and space between sheet and broiler), until the tops begin to bubble and the sugar begins to caramelize. Remove from oven, garnish with mint, and serve.

This recipe is so easy and is so flavorful! The spicy cinnamon is a perfect pairing with the floraly, citrus flavors of the grapefruit. The perfect way to end a holiday meal or to satisfy a sweet tooth, without the heaviness or guilt. 

*After further review, I am nixing the beet sugar (that I had originally posted) from my diet. I'm finding that it's not much different from the processed cane sugar we've already eliminated from our diets. So, for this recipe I have two alternatives:

1. Maple Sugar
2. Date Sugar

I prefer the maple sugar for this dessert!

The Verdict is in on Paleo French Toast!

It's a Winner!

Paleo French Toast:

Elana's Scrumptious Sandwich Bread, cut into 1.5"-2" slices

4 Dates

2 Eggs

1/4 Coconut Milk (I like Thai Kitchen's Organic)
1/2 T. Pure Vanilla Extract

1/2 T. Cinnamon

1 T. Coconut Oil, for grilling

1. Mix all of the ingredients (except for oil) in a blender, until smooth. Pour wet mixture into a large bowl of shallow baking dish. Soak bread in the mixture for approximately five minute and then flip. Soak on the second side for another 10 minutes of so...to really get the custard absorbed.
2. *Heat the oil on a griddle or heavy-bottom pan over medium heat. Cook on first side for 5-7 minutes and then flip. Cook for another 7-10 minutes, until golden brown and cooked through.
3. I put a lid on my french toast as I cooked the second side.

*You can also bake this french toast at 350F, for 20-25 minutes.

I served this with 100% Pure, Organic Maple Syrup. It would also be great with chopped pecans, bananas, and a dollop of whipped coconut milk w/vanilla.

Raw Day 3

Breakfast:
Granola
w/dried cranberries, bananas, and almond milk


This granola was made using the recipe on page 269 of RFRW as inspiration. I pureed apples, dates, orange zest, vanilla, and cinnamon and then added sunflower seeds, pumpkin seeds, almonds, pecans, and walnuts. This mixture was then dehydrated for 24 hours...the longer you dehydrate it, the crunchier it gets...I just couldn't wait any longer.

The almond milk (p. 190 of RAW) is really good and so simple to make:
1 Part soaked almonds
2 Parts filtered water

Blend for a few minutes until the almonds are pulverized and liquid becomes white and frothy. Strain through cheese cloth (or a nut bag I wish I had) and chill. The leftover almonds can then be dehydrated and used in future recipes...so cool!

Lunch:
Zucchini and Heirloom Tomato Lasagna

This may be my lunch and/or dinner option for the next two days. As I said, it was a bit labor intensive but made plenty for seconds, thirds...and, I have to say the flavors may actually be better on day 2! I'm still amazed by the "ricotta".

Dinner:
Sprouted Quinoa Tabouleh
Cashew "Hummus" w/ Sun-Dried Tomato
Tortilla Chips (from yesterday's tacos)
Ranier Cherries


I made this tabouleh using sprouted quinoa (soaked over night and then sprouted for two days). I am a huge tabouleh fan and make it quite often, so I was a bit nervous about concocting a raw version. I was, however, pleasantly surprised at how great this tasted. The quinoa softens up nicely and the flavor is both nutty and fresh. The lemon and olive oil absorb into the seeds and everything comes together perfectly. I love quinoa and use it in my cooking in place of rice or grains; it's a great source of protein, vitamins, and amino acids.



This version of hummus is made using soaked cashews, sun-dried tomatoes, lemon juice, water, olive oil, cumin, and sea salt.

CrossFit Workout:
1/2 Mile Run

Two Rounds of:
10 Push Ups
10 Pull Ups
10 Sit Ups
10 Back Extensions

Two Rounds of Kettle Bell Swings (35lbs)
10 Both Arms
10 Left Arm
10 Right Arm

~and~
5X5 Back Squats
65-75-95-105-115lbs

~and~
Five Rounds of:
100 Meter Sprints