Lets begin with the fact that I ran 5 miles yesterday. Not gonna lie, I feel pretty bad ass. I’ve got 6.9 miles to run on Sunday so at least I know I can run the majority of it.  On Sunday a couple of my friends are running in the Surfers Path Marathon & Capitola Half Marathon. My trainer is running the half marathon, and I’m running in the relay half marathon with one of my friends (hence the 6.9 miles). I’m pretty excited about it actually. I go through phases of loving long distance running (5 miles is a long distance for me lol) and loving HIIT type running. Right now I’m loving both, so yay for that. Friday’s plan is to try to run 5-6 miles on a path near my house. I really should have done this last week, but I didn’t really stick to any sort of training schedule.

Ok, onto the meatballs. Since starting my paleo journey I’ve tried to keep my meals simple and paleo, really only cooking from It Starts with Food or Well Fed. This past weekend my family, Steven, and I went to our favorite Italian restaurant for a family dinner and I realized how much I missed cooking my favorite italian foods. So Monday night I proclaimed to Steven “I’m making meatballs this week. And Sauce. We’re Italian. This needs to happen”. Pretty much word for word. His response? “Can I have pasta?” Of course love.

In creating these meatballs I had to think about how I’ve made them normally. Where do I substitute ingredients to make them truly paleo? How do I keep the flavor there? It was actually much easier than I thought. I present to you Paleo Meatballs:

Paleo Meatballs (Makes 18 “chuck-it” ball size meatballs)  <<— if you have a dog that likes to play fetch, you know what a chuckit is

1 pack organic ground beef (Costco baby)

1 pack organic ground turkey (not costco!)

2 eggs

1 cup grated white onion (I used my food processor)

4 garlic cloves, chopped

1/2 cup fresh chopped italian parsley

1 cup almond flour

Salt

Pepper

Dried Basil, oregano, thyme, rosemary, fennel.

Directions:

Preheat oven to 400*

Put the meat in a large bowl and season with salt and pepper (about 1 tbsp salt, 1 tsp pepper). Then add your grated onion, garlic, eggs and parsley. Mix slightly to start distributing the ingredients. Next, pour the almond flour in a small bowl and add your dried herbs. (I added what looked good). About a tablespoon (each) of dried basil and oregano. 3/4 teaspoon of thyme and rosemary, and about a teaspoon of fennel.)  Mix this around and add to your meat . Combine everything with your hands, being careful not to mix too much (you don’t want to break down the meat too much, just incorporate the ingredients).

Take a large cookie sheet and line with foil. Spray with coconut oil. Form your meatballs and place about an inch apart on your cookie sheet. Mine were slightly smaller than baseballs. Cook for 20-25 minutes (depending on the size of your meatballs). Mine cooked for 25 minutes and were absolutely perfect.

I’m telling you. These meatballs came out better than I had expected. Steven loved them, I gloated for a good hour. It was great. I served these with my standard marinara sauce (also paleo) and it was a perfect meal. I’ll post the marinara sauce recipe later!

Good morning and happy Monday everyone! Ugh who am I kidding. Its monday. FML.

This weekend was a blast though. Saturday started with a beast of a workout at the CSM track. I took Friday off to rest and had a lovely date night with the Stevenator instead. We went to CPK for dinner and I had a huge California Cobb with dijon balsamic dressing. I ate the whole thing. It was delicious. Back to Saturday. My mom’s best friend put on a gorgeous bridal shower for my sister. I wish I had some pictures to put up so I’ll be as descriptive as I can 🙂 The theme was a beautiful myer lemon color and light green. The flower arrangements had hints of pinks and purples, there were signs hung as you walked into the house and outside int he back yard. The food was incredible: peach and raspberry champagne cocktails, mini dulche de leche cheese cake bites, home-made chinese chicken salad, the best sugar cookies you will ever eat (in the shapes of tulips and daisies)… I could go on and on. It was a beautiful day and so much fun. My sister had a great time and enjoyed every minute of it.

After the bridal shower most of us came back to my parents house to check out their newly remodeled backyard. My moms a sucker for a project, and this was quite the project. Again, I wish I had some pictures to show you. Next time I’m over there I’ll take some. The waterfall she designed and put in is incredible.

We were all sitting in the family room talking with one of my aunts and cousins (who live in Davis and we don’t see nearly enough) and I suggested we all go to our favorite restaurant Cafe Figaro for dinner. I was pretty much stoked when my dad said yes, so we all headed over there and enjoyed another awesome family dinner. I absolutely love those. Food, conversation, wine. It just doesn’t get much better than that.

Saturday I stuck to my paleo/whole30 plan relatively well. I had a glass of champagne and one cheese cake bite. But other than that I ate fruit salad and chinese chicken salad. Dinner I had some wine and a new york strip with grilled veggies. I felt pretty good Sunday (despite a headache I had Saturday night… definitely from the champagne. Champagne and I don’t get along too well). And then Sunday happened. Mothers day and my brothers 23rd birthday. Two cakes, fresh rosemary bread, meats and cheese from italy. Heaven on earth. And I had some. And I’m paying for it.

I haven’t had bread in just about a month or so. Almost immediately after having a piece of the rosemary bread, I started sneezing, my stomach bloated up and I didn’t feel well. The cake put me over the edge. It was beyond good, and I ate way too much of it. But I felt sick about half way through it. My stomach is still upset from what I ate yesterday and I woke up with another migraine. I know for a fact that sugar and wheat just don’t agree with me. It’s better if I stay away completely from the bread, and only have a little of the deserts. Because really, chocolate is  worth so much more than bread. Especially chocolate cake.

I’m sure you’re wondering why the title says, “Cake, bread, and Bangs…” two weeks ago I went in for my usual highlight and cut and told my stylist I wanted a change… in the bang region. Apparently Kim Kardashian is rocking the bangs (and starting a trend of course) so she suggested I try something like that. So I did… she cut off about 6 inches from the front of my hair.  I’ve been wearing them pulled back a lot because I can’t quite figure out how to style them. But this weekend I had sort of an ah-ha moment, and wore them down Saturday and today. Usually when I get a new style it takes me about 2 weeks to figure it out, get use to it, and style it right. I’m almost at two weeks so were right on track.  Again, no pictures of this, but maybe tomorrow you’ll get an awkward self-portrait of yours truly.

One last note- thank god for spell check. You should see how many words I mis-spell as I’m typing. And most of them are easy words. Like parents.

Toodles!

Making a lifestyle change is hard. We all know that. It requires patience, time, forgiveness, and support. Everyone has “bad” days or “good” days, successes and fails. But we have to remember that because it’s a lifestyle were learning to embrace, you really can’t make mistakes It’s all just part of it. But to help me get through those tough days I have a lot of support. Friends and family of course are there to help. A few of my friends are doing the Whole30/Whole9 as well (Hi Sash and Rach!)  But when I’m lacking motivation or creativity to make something delicious and my kinda healthy, I turn to the many blogs that I read, follow, and obsess over. Blogs like:

The Clothing Makes the Girl (Melissa Joulwan, my hero and whole30 go-to chef)

Whole9Life (Melissa and Dallas Hartwig. The two that wrote It Starts With Food and inspired me to embark on this journey)

Nourishing Days (for beautiful paleo recipes)

PaleoOMG (for straight up entertainment and delicious paleo recipes. I heart you Juli)

NomNomPaleo (for more delicious Paleo and Whole30 recipes)

Having all these resources available help make this fun every day. Talking with friends about recipes we’ve tried, what worked, what didn’t. Trying new spices, marinades. Food is beautiful again.  Something that I truly enjoy from start to finish. I don’t dread going to the store anymore. I look forward to checking out the new and in season produce, to finding coconut flour in bulk on amazon, going to Costco and buying two dozen eggs at a time (and only lasting a week btw).  I don’t look at food as the enemy (or as my savior) anymore. Its food, its fuel, its delicious, and it feeds my body and mind.

And I’m Back!

May 7, 2013

It feels so good to be  back on track. It’s only really been 24 hours and I already feel a little more mental clarity, less bloated, and not so anxious with cravings. And I’m on my period, which means I’m extra bloated, full of cramps, and battling a constant migraine. And I’m emotional, and mushy today for some reason. So I’ll get it out-of-the-way real quick. I love Steven. I love him more than I thought I could ever love someone. He’s my other half, my best friend and I can’t believe I lived life without him for so long.

Ok, now that that’s done lets recap my cookup last night. It took me about 2 hours to do it all, but now I have protein and veggies options in my frige for the next few days. Here is what I made:

8 Grilled chicken thighs:  (Salt, pepper, garlic powder, paprika. 400* in the oven for 35-40 min)

8 pieces of rockfish: (cocnut butter, ghee, chopped garlic, salt, pepper, herbs de provance 15 minutes 375* in the oven)

Green beans & Cashews (Steven made these, my fav) Fresh green beans, balsamic, olive oil, salt, pepper, cashews. SO GOOD

Salmon Cakes!!! (seriously can’t get enough of them) See the recipe here

Homemade Mayo <— WIN on this one. Followed the directions like a boss, recipe here

Homemade Tartar sauce  (made with the homemade mayo) Recipe below!

ISWF Tartar Sauce

1/2 cup Olive Oil Mayo

1 T. minced dill pickle

2 T. fresh parsley, minced

2 tsp capers, minced

2 tsp fresh chives, minced  (I used dry)

1/2 T. lemon juice

1 tsp pickle juice

Salt and fresh ground pepper

Add all ingredients to bowl and mix with spatula. Allow flavors to meld for 30 minutes in fridge before serving.  **This worked really well with the rockfish I made, and goes great with the Salmon Cakes. Although the salmon cakes are heaven on their own**

Today I started the day off right with 3 eggs scrambled with some mushrooms and spinach, a banana,  and a lovely (double shot) cup of Roma Nespresso. Love my Nespresso. I also love that I have coffee options in the house. If I just want a nice cup of drip coffee, Steven makes the best. If I want an espresso or latte, Nespresso takes care of it.

I packed up my lunch up as well (hand full of strawberries, 3 small chicken thighs, and about 2 cups of green beans). That should hold me over till my workout tonight. And dinner will be some rockfish over cauliflower mash. If you haven’t yet tried cauliflower mash and happen to love the comfort of mashed potatoes, give these a try. You’ll learn to love them, appreciate them, and ultimately crave them 🙂

Happy Monday everyone 🙂 Last post was about my fail to read directions properly and a pretty over-powering home-made mayo. I have not yet re-made this but will be tonight for sure. I’ll have that update tomorrow. Today’s post is a vulnerable one. Another honest confession and real life happenings. I’m kinda tired of writing about these, because ultimately they feel like failures. Logically I know they’re not, but my insecurities chime in and tell me I’m an epic failure.

I made a decision a few weeks ago to do the Whole30 “Challenge” with the intent that I wouldn’t just be doing this for 30 days, but take this on as a lifestyle. And I meant it. The Whole30 plan makes me feel good physically and mentally. And its sustainable. I’ve been following it for roughly 3 weeks with no major slips, no binge eating, and no desire to go back to the way I was eating before. But this weekend  I gave in a little too much.

I could feel myself pmsing last Thursday and Friday and knew that my hunger may get out of control. I was craving comforting foods (ie carbs) but didn’t want to ruin my progress. So I made a conscious decision to stay within the paleo relgm and try Paleo Waffles from PaleoOMG. Sasha has made them before for me and the ingredients (with a little modification) kept me on the Whole30. I had one for breakfast Friday and I felt good. Friday night brought some outside stress, and combined with my pms, all I wanted to do was eat. Fries specifically. So I did. I felt like I “deserved” them after what went on that night. (Thinking back now it sounds so stupid. But in the moment I believed it).

After the fry eating, I felt ok… not great, but not horrible. I still ate my protein and vegetables so I thought maybe it balanced it out. Saturday I stayed on track with breakfast and lunch, but that night I took the reigns off. I had a margarita (as clean as I could get), chips and salsa, and a salad. The salad had some sour cream that I chose not to tell the waitress to hold, and chose not to take off my plate. I just ate it. Along with 15 or so chips and this margarita. After all that flour, wheat, dairy, alcohol, and sugar I wanted more. And I wanted it in the form of my absolute nemesis. Safeway Cake. And so I got some, and although I didn’t eat the whole piece like I normally do, I ate enough to make me feel mentally and physically sick.

And that was enough crap to put my body back were it was before I started this. My hunger signals are way off. My stomach isn’t telling my brain that I’m actually full. All the things that I felt like I had no control over before are back. And its scary. So scary to see how quickly my body reverted back to the way it was. My hope is that it will detox just as quickly and get me back on track. But I have to remain aware so that I can make conscious decisions.

So today I’m back on track, sticking to my whole30 approved foods, drinking lots of water, and getting in some much-needed exercise. But I feel bloated today, lethargic, and disappointed. Tomorrow is a new day though, and so the journey continues…

Holy hell its hot already. 81 at 9am…. yeah, it’s going to be hot today.

So yesterday morning I decided to make some Whole30 approved homemade mayo so that I could make some tartar sauce to go with my salmon cakes. The recipe is super simple and easy to make (from Well Fed of course). But I of course managed to mess it up. Basically because I didn’t read the directions entirely. They specifically said, “Use light olive oil. NOT EXTRA VIRGIN”. Yep, I used extra virgin. Another blonde moment FTW.

But here is the recipe in case you want to try it. I gotta get out there and get some light olive oil (From The Clothing Makes the Girl:

Homemade Olive Oil Mayo

Ingredients:

– 1 egg

– 2 TBSP lemon juice (at room temp)

– 1/2 tsp dry mustard

– 1/2 tsp salt

– 1/2 cup (plus 1 cup olive oil light, NOT EXTRA VIRGIN) <<– hellooooooo

Directions:

Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!

The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

I know this recipe is good and works because mine came out looking beautifully, and I would guess had I used the correct olive oil, would have tasted beautiful too. So give this a whirl and let me know what you think! Use it anywhere you would normally use mayo: tuna salad, tartar sauce, potato salad, you name it!

 

Good morning 🙂

It’s hot today… and not in a good way. I know its May, but I don’t want to see this kind of heat until Memorial Day. Oh well.

Back to the Salmon Cakes I made last night and baked up this morning. Boy were they good. I ended up having two for breakfast  with two cups of coffee. Honestly didn’t really go together, but made a good breakfast nonetheless. Here is the recipe, and I think you all should seriously try these:

It Starts With Food- No Fuss Salmon Cakes

(serves 2-3) **I doubled the recipe**

Ingredients:

1 can (14.75 oz) wild-caught pink or red salmon (you can also use wild caught tuna)

1 cup “canned sweet potatoes” ** I used fresh-baked light-skinned sweet potatoes

1 large egg

1/2 cup almond flour

2 Tbsp minced fresh parsley (or 2 tsp dried)

2 Scallions, white and green, very thinly sliced

2 Tbsp minced fresh dill (or 2 tsp dried)

1 tsp hot-pepper sauce

1/2 tsp paprika

1 tsp salt

1/4 tsp fresh ground black pepper

2 Tbs clarified butter or coconut oil, melted

Directions:

Preheat oven to 425* and cover a large baking sheet with parchment paper (I used foil). Drain the liquid from the salmon and use your fingers to crumble the finish into a large mixing bowl. Add all the remaining ingredients except the butter- and mix with a wooden spoon until well combined (I used a spatula). Pop into the fridge to chill for 10 minutes or so. Brush the parchment paper (or foil) with melted butter or coconut oil. (You can also use coconut oil spray here). Using a 1/3 cup, scoop out the salmon mixture and form patties. You want these about 1″ thick and 2 1/2″ wide. Bake for 20 minutes, flip, and bake for another 10 minutes. You can squeeze some lemon on them (I didn’t feel it was necessary) or serve with ISWF Tartar Sauce.

IMG_20130501_072410_591

Super easy right?  I’m thinking that I could triple or even quadruple the recipe, make a ton of these, and then freeze them prior to cooking. That way when I reach my hangry state, I just pop them into the oven and I’ll have a healthy balanced meal in about 30 minutes.

While these were baking this morning, I was attempting to cut up a mango. Does anyone know how to successfully cut up a mango? That pit is huge! and although this is only my third time attempting this, I’ve ended up at the sink gnawing on the pit, trying to get as much of the fruit off as possible. And then it end sup all in my teeth. And then I have to floss, and it’s really just a sad process. There has to be a better way!

And one final note for the day. This guy is chillin on our porch this morning

Old Man Moth

Old Man Moth