Last week I promised the muffin recipe but I’m holding out…I know I’m mean!  I’m a tease, well sort of.  I will post it but I thought with the long holiday weekend coming up and all the cooking out plans you might have… I would post some Memorial Day “type” recipes.  First up BBQ sauce!  I have posted a BBQ version before but I have taken a lot of slack due to the orange juice, hence “sugar”, involved with the recipe.  With that being said, there is no orange juice or sweetener of any kind in this recipe.  Yay!  We can all do the Paleo dance.  Ok, maybe only I will.  And stay tuned because my hope is to post another recipe in the next few days using this BBQ sauce.  That way your Paleo tummy will be happy at this weekends festivities instead of totally hating you because you ate non-paleo foods.  I’ve been there, it’s no fun.  The only horrible part about my experience I ate something I thought was Paleo only to find out later that it totally wasn’t because I was curled up in a ball in pain.  Ok, too much info there but totally true.  I would hate for any of you to experience it so hopefully these recipes will help.

I’m going to keep the gibber down in this post since I pretty much talked your ear off in the last post.  Also, I have a mountain of work piled up on my makeshift desk (which is actually the dining room table) that needs to be done.  It’s never ending pile of to-do’s!  And as much as I would love to stick around and talk random non-sense I’ll hold out until next time.  I’ll be back soon with another recipe before the week is out and we all head off for our long 3-day weekend!

Paleo BBQ Sauce

1/2 tablespoon coconut oil (or even better bacon grease)

3 cloves garlic, minced

1/4 cup sweet yellow onion, finely diced

1 1/2 tablespoons Dijon Mustard

1 teaspoon apple cider vinegar

1 teaspoon coconut aminos

1 teaspoon paprika

1/8 teaspoon cayenne pepper

1/4 teaspoon sea salt

Juice of 1 lemon

1 1/3 cup low-sodium chicken broth

1 – 7 ounce jar or can tomato paste

Instructions:

In a sauce pan, heat coconut oil on medium heat.  Add garlic and onion, and sauté until soft and translucent.

Add mustard, apple cider vinegar, coconut aminos, paprika, cayenne pepper, and salt, and continue to sauté (about 30 seconds).

Add lemon juice, chicken broth, and tomato paste, and whisking all ingredients together until smooth.

Bring to a light boil, reduce to simmer, and slightly cover with lid.  Simmer for 30-45 minutes, and let cool.

Sauce can be stored in an airtight container in refrigerator up to 1 week.

Makes about 2 cups

The cookies are the winners!  I asked today on facebook which recipe you were in need of and the cookies were the winners, but it was close.  Don’t worry the muffins will be shared soon!

I have missed you all!  Back from vacation and feeling refreshed!  We had a great time and it was one of those vacations where you just don’t want it to end.  Then again, most vacations are like that …right?  We got some beach time in which was needed.  We have seriously missed the beach after making the move from Florida to Charlotte.  The weather was a little cooler on the first few days but we didn’t care.  We wore jackets over our bathing suits just so we could get on the beach and play.  By the end of the week it was warmer and we had a blast.  We made our way back home on Sunday and I was itching to get back to crossfit.  We made up our own WOD’s on the beach a few days while we were there but nothing beats being back with the community of people at your box that you adore.  Monday I was slow but it felt good to get back.  Then came Tuesday…..and everything went downhill in a matter of a few minutes into the workout.  I’m embarrassed to say this downhill actually happened in the warm-up not the workout.  Yes, I’m embarrassed!!  Do you remember a few months ago when I took a spill on the 24″ box jump?  Well I thought I conquered the box and wouldn’t have another run in with the 24″ box.  Well…..I was wrong!  I was on 9 of 10 in our warm-up box jumps on the 24″ box and there I went.  The sad thing about it all is I had a bad feeling right before I made the fall.  I looked down and the beautiful scar I had from the first fall was wide open.  Not a scrape but wide open….yes, you are seeing the visual right now and I’m sorry especially since this is a blog about food and you should be thinking of food instead of….well yucky stuff.  Any who, the wonderful friends I have at my box got me wrapped up so I could make my way to the closest urgent care.  Walking in I felt fine but moments later, and luckily after the hubby and kids arrived, my body went into shock and I nearly passed out.  I have to say it did get me in the doors to see the doctor faster though.  10 stitches plus 2 vertical mattress stitches later I’m here to tell my embarrassing story of how the 24″ box won again!  Darn wooden box!  Actually, I had other words for the box but I won’t indulge but your mind can just imagine what they were.  But seriously, I’m wearing my old soccer shin guards from here on out when we have to jump on a wooden box!!!!  I’m not having any of this again!!  The worst part about it is I’m sidelined from working out for a few (or more) days.  Sucks!  The past few days have been painful but I’m hoping this will heal fast because did I tell you….I got pretty pink nano’s for my Mother’s Day gift!  I must have been good!  But I really need this to heal so I can sport my new kicks and get my butt back in the gym!

Enough about that and onto cookies.  And note to self: write down the recipe of something you are working on because you will forget after you come back from vacation and are trying to write a blog post about them.  Yes, I made these before leaving on our trip and I completely forgot certain things.  So what happens when you do that?  You have to make them again!!  Not a good thing when you are sitting on your butt and not working out.  The kids and the hubby are going to have to eat these fast so I don’t give into them but they call your name.  They are good and don’t you worry about those carrots hidden inside these…they make the cookies good for you, right?  Haha!  Maybe I should eat them so the carrots can help me see that 24″ box better next time!!!  Enjoy!

Carrot Dark Chocolate Chunk Cookies

1 1/3 cup almond flour

1 1/2 tablespoons coconut flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/4 teaspoon sea salt

2 medjool date, pit removed and chopped

1/4 cup coconut oil, melted

1 egg

1 1/2 tablespoons maple syrup (optional but if you don’t add use 1 more date)

1 teaspoon vanilla extract

1/2 cup grated carrots

1/3 cup dark chocolate (85% and higher), chopped

Instructions:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a small bowl combine all dry ingredients, almond flour through sea salt, and whisk to combine.

In the bowl of a food processor combine dates, coconut oil, egg, maple syrup, and vanilla extract and process to combine.  You want the dates to be completely broken up.  Add dry ingredients to the bowl of food processor and pulse to combine.

Remove blade from food processor and stir in carrots and dark chocolate.  The dough will be very sticky.  If you want to add an added crunch add 1/4 cup chopped walnuts to the cookie batter.

Scoop even scoops of batter with cookie or ice cream scoop and place onto prepared baking sheet and slightly press the tops.

Bake cookies for 12-15 minutes or until golden.

Cool cookies on pan for 5 -10 minutes before removing from pan (or trying).  If you remove too quickly cookies will break because they are on the softer side.

Cookies will keep longer stored in an airtight container in refrigerator.  You can also freeze and enjoy later.

Makes about 18 – 20 cookies

I’m drowning!  Drowning with so much stuff….I sound like I did last week.  Oh well, its the truth.  I guess I’m consistent!  This week a bomb went off in my house.  Tuesday I got the call from the girls school that the head lice that was being warned about 2 weeks ago landed in not one of my children but TWO (but luckily not me)!  I guess that would happen when I do have twins…duh!  The days after have been taking trips to a specialist…which I didn’t know there was such a thing until this all happened by the way.  I have to say those specialist were the happiest group of people I have ever seen especially they are checking peoples heads for bugs and eggs.  Yuck!  I was lucky enough never to have gotten these little critters in my hair growing up.  I can honestly say I hope my little ones don’t have to go through it again either.  Not only does it suck in the pocket book but all those things on the to-do list you have get pushed back even more.  Like this blog post….I wanted to post it days ago but it’s Friday and I’m just getting to it.  But the girls were home with me the past three days which meant entertaining two little ones and not getting much of anything done!  I hope I don’t sound like one of those whiny people…I hate it when my kids whine so I really hope I’m not sounding like them! I’m sorry….I’ll shut up now.  But seriously, other moms out there who have gone through this whole lice thing please tell me this only happen to your child once and not multiple times.  Ok, I’m shutting up.

Here is a good thing, our vacation starts tomorrow!  The family and I are headed out on some much needed bonding time together…oh and the dog is even coming along too.  Which makes us all happy to have our four legged friend along for the fun.  So no whining or blog posts from me next week but hopefully I’ll be able to come back a new person and just maybe a new redesigned site….ok, that may be later in the month but its coming and I’m over the moon with excitement to share it all with you.  I’ve been listening to you all too.  A print option is coming, a pin it option is coming, and some more paleo information overload that will hopefully make your transition to the lifestyle easy.  I’m thankful for the creative and super talents of Melissa and Erin over at Wooden Spoon Kitchen to make this all a reality.

Ok, food….here is the recipe!  Oh, I realized I am extremely rusty on making a fried egg.  I’m a scrambled egg kind of girl on most days.  Sorry they aren’t so pretty…they tasted good though!

Breakfast Skillet Hash

2 slices nitrate free pastured bacon, cooked

1 small to medium sweet potato, finely diced

1 bunch of brussel sprouts, trimmed and quartered

1/4 teaspoon sea salt

4 eggs

Instructions:

To make hash:

Use the bacon grease from the cooked bacon and add to a cast iron skillet over medium-high heat.  Add diced sweet potato and sea salt and stir to combine.  Cook sweet potatoes for about 3 to 4 minutes, stirring often.  Then stir in brussel sprout quarters and continue to cook until both the sweet potato and brussels sprouts are tender and golden.

Dice cooked bacon into pieces and stir into hash.  Remove from heat and set aside.

To make fried eggs: 

Set your non-stick pan over medium heat and let it warm up. Add 1-3 teaspoons of coconut oil or bacon grease.  Crack egg(s) directly into pan.  Once you’ve cracked the eggs in the pan, just let them sit.  They will be done when the whites are set and the outer edges are just starting to curl up.  If the edges start to curl before the whites in the center are fully cooked, cover the pan with a lid for a minute or two.

Divide hash onto two plates and serve two fried eggs over hash.

Makes 4 servings.

I have a couple recipes stocked up to post but time has gotten away from me.  Where does the time go?  Am I the only one that wishes we had more time in a day?  My to-do list on a daily basis continues to grow and yet hardly anything gets marked off because something other than what I am supposed to do happens.  Things happen!  Darn things…stop happening so I can get crap done!  Ugh!  All of you who have sent emails or comments on the blog I promise I will get back to you soon.  I haven’t shared the reason for lack of posts lately because there hasn’t been a good time to indulge why with you….is there ever a good time?  Ok, there I go on time again!  I’ll shut up and continue with what I was going to tell you.  So you know I did the e-book, and you know that I worked on another book which will be out on book shelves in October, BUT there is something else….I’m working on another book!!  Yep, folks I’m pretty excited because this next project isn’t just about recipes it’s about Super Paleo Foods and all about what makes them super and then thrown in are of course recipes I have created (and photographed), 50 to be exact!  I have been working behind the scenes on that for a month or two and the manuscript is due to the publisher July 1st!  Which speaking of time…. is not a lot!!  I am so fortunate to be partnering with Julia on writing some of the content inside the book.  She has been so wonderful to work with and takes my gibber and random thoughts and turns them into perfect sense.  So bare with me on posts in the next two months as I work like crazy behind the scenes on this new project.  Which by the way will be available to your eyes in May 2014!  I know a whole year but I promise the wait will be worth it.  I’m excited about this project and I hope you will be too.

Before I scoot along to work on more recipe development for the book I wanted to share this bread recipe with you.  It’s one of those things that came about when there was one ripe banana sitting on my counter begging to be used.  I have done my fair share of muffins on the blog so I thought it was time for some bread.  So here you have it….Apple Carrot Banana Bread.  The banana and dates give it a nice natural sweetness but I did add a little maple syrup to the batter which gave it the perfect balance.  You can opt to leave it out but I recommend keeping it in.  You can also turn these into muffins if you are worried about eating the whole loaf.  Either way enjoy!

Have a fabulous weekend folks and I promise if I’m not talking here on the blog or other social media outlets it doesn’t mean I don’t love you guys and not working hard on all things Paleo related!  I’m just knee deep and wishing I had more time…..

Apple Carrot Banana Bread

2 small carrots, shredded

1 apple, shredded

1 ripe banana, mashed

4 medjool dates, pitted

5 eggs

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

2 tablespoons maple syrup (optional, but recommended)

1/2 cup coconut flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Instructions:

Preheat oven to 350 degrees.  Grease a bread loaf pan with coconut oil.  The loaf pan I used here can be found here.

Shred carrots and apple and set aside.

In bowl of a food processor, add banana, dates, eggs, coconut oil, vanilla extract, and maple syrup and process until dates are completely broken up and no large chunks are in mixture.

Add coconut flour, baking soda, sea salt, cinnamon, ginger, and cloves to food processor and process until a batter forms.  Remove blade from bowl and stir in shredded carrots and apple.

Pour batter into prepared load pan and bake for 45-50 minutes or until toothpick inserted in center comes out clean.  You can sprinkle additional cinnamon on top of loaf if you desire as well.

Allow loaf to cool for 10-15 minutes before cutting into.

Loaf can be wrapped and stored in refrigerator for 3 to 4 days.  It can also be frozen and enjoyed at a later time.

Makes 1 bread loaf or 12 muffins

It’s been awhile since I’ve posted.  It’s been a bit crazy in my world.  Some good…and some bad but that’s what makes the world go around.  Right?  Right!  I don’t want to bore you with all the “bad” stuff so instead lets talk about the good.  Everyone needs a little good after everything that has happened in Boston this week.  So scary!  My thoughts go out to those of you in Boston and if you know of someone effected by the events that happen on Monday.  So scary to what this world is coming to.

Ok, we are supposed to be talking good (not bad)!  Now for some good, I just finished the proofreading for the real deal cookbook that will be out this coming October!  I have to say its pretty crazy to see all the hard work I packed into a 3 month window on physical pages.  And how I managed to not only write the book, create recipes, and photograph 50 of the recipes in 3 short months all while working on the e-book is still a little hard to wrap my brain around.  I think I’m seriously insane….but you guys already knew that so that isn’t anything new to you. Haha!  Again, proofreading is done and now I guess we will wait for the next steps.  Not sure what those are since I pretty much have been along for the ride on this cookbook writing stuff.  I will keep you updated on things as we go.  Speaking of cookbooks, did you see Juli’s cookbook is now available to order on Amazon?  I ordered my copy and I’m excited to get my paws on it too!  Love that girl!  And another cookbook I’m excited about is Haley and Bill’s latest, Gathered.  It looks beautiful!  Their first cookbook is still one of my all time favorite Paleo cookbooks.  A lot of Paleo cookbooks will be on shelves soon.  Makes my heart happy I must say!

Another piece of good, the new look on the site is supposed to be coming your way the 2nd week of May if all goes as planned.  I’m soooo excited about it.  I need a new spring cleaning on the site.  It’s going to have a new focus and its going to be nothing but Paleo food talk.  Some other things in there too that my only hope will make it easy for you to stick to your paleo lifestyle without the fear it sometimes may bring.  Did I tell you I was excited about this whole new look?  I’m over the moon!  I’ve tried to sprinkle some of what is to come with the logo in the pictures recently.  Let me know what you think.

Just some other side stuff and recent thoughts that I had to share because sometimes they may help someone out there in a weird unknown way. I have had a wave of doubt come through me lately.  You see back last summer with the move we made to a new state I quit my corporate America job in order to jump on my passion for Paleo and sharing that word with others out there.  It’s been a scary ride and there have been times were I have seriously wondered what I was thinking and even scared that I may not be able to buy groceries for the week.  With that being said and a little side note, thank you for those who have bought the ebook.  Its helped me stay afloat.  As always I’ve gone off the track I was trying to take with this.  So back on track we go….earlier this week I was seriously thinking of entering back into the corporate rat race.  You see the unknown is scary and the known is comfortable and stable.  Then something happened yesterday that made me really stop and think.  First I met a lady while the girls played with her niece.  We got to talking and eventually the conversation landed on “what I did”.  I told her about Paleo and she knew about it and told me her sister-in-law was Paleo.  We continued to talk and as I was talking my passion about this stuff radiated through me…why deny it and turn away I thought?  AND then not but a few hours later I was approached about the idea of Paleo catering and meal delivery in my local city.  Hmmmm….things happen at the right time and sometimes when you need them the most.  I need to keep a note close by that reads, DON”T GIVE UP ON YOUR PASSION AND YOUR DREAM!!!  Sometimes you need a little kick in the butt to realize that you can’t give up!

Enough with my rambling words.  What about a burger?  With the weather warming up I have craved nothing but burgers on the grill lately.  We made them twice this past weekend and I made these pork burgers last night with some leftover pesto I had in the refrigerator.  They are easy to whip up and the tomatoes really make these in my humble opinion.  But there is nothing wrong if you just don’t have it in you to saute them up.  Either way, enjoy and I hope my rambling thoughts helped one of you out there in some small way.

Pesto Pork Burgers with Sauteed Cherry Tomatoes

1 pound ground pastured pork

2 tablespoons Paleo Pesto (recipe below)

1/4 teaspoon sea salt

1/2 cup cherry tomatoes, halved

1 tablespoon fresh basil, chopped

1 garlic clove, minced

Paleo Spinach Pesto

2 cups baby spinach

1 cup fresh basil

1 clove garlic, sliced

1/4 cup olive oil

juice and zest of one lemon

sea salt and fresh pepper to taste

Instructions:

To make pesto: Blend everything together in a food processor until smooth.  Stopping a few times to scrape down the sides of bowl.  Taste and adjust, adding more salt, pepper, or olive oil, as necessary.

To make burgers: In a large bowl, add pork, pesto, and sea salt and use a fork to incorporate evenly together.  Form pork mixture into 4 to 5 even patties.  Allow the patties to sit for about 10 minutes covered while you preheat grill or grill pan.  Allow the patties to absorb the flavor of the pesto by allowing them to sit.  You can also form patties the night before and store in refrigerator.  If you do this, just allow the burgers to sit out for 5-10 minutes before placing on the grill or grill pan.

Place burgers on grill or grill pan and allow to cook on one side 3 to 4 minutes until flipping to cook the other side.

To make tomato basil saute: In a medium nonstick skillet heated over medium heat add 1 teaspoon coconut oil or bacon grease.  Allow the oil to melt and add tomatoes, basil, and minced garlic.  Stir and allow the tomatoes to soften and burst with flavor.  About 2 minutes.

Serve burgers with tomato mixture onto top.

Makes 4 to 5 burgers

So I’ve been missing in action!  Things happened…and then more things happened!  Sad things!  Things that are still a bit hard for me to talk about because they are still so fresh.  You see my grandmother, the lady that was a huge part of my life growing up, passed away last week.  Things happened overnight it seems.  She went from the full steam ahead stubborn lady I knew to a lady I didn’t even recognize laying in the hospital.  It’s amazing how life works and how you get so busy in your life that you forget to stop and say “I Love You” on random times and days to those important in your life.  I’m guilty of it!  My goal is to get better.  Too bad it took this happening to realize that.  I loved my grandmother more than words and I will miss her greatly.  BUT I am happy I have so many memories of her fresh in my head like they happened yesterday.  I speak of her a lot in the my upcoming cookbook I wrote, which you’ll hopefully see in early October.  Like the hot summer days sitting in her kitchen eating cantaloupe.  Or the peach ice cream we used to make every summer in the old fashion ice cream maker.  And even her non-Paleo Southern biscuits that I loved as a child!  So much!  I’m tucking those memories deep in my mind and heart to cherish forever.  She was more of an influence in my life than I think she knew….

With that being said I wasn’t able to get in the kitchen to cook so I’m cheating a little with this recipe.  This was my breakfast but it was good so I thought why not share it?!  Don’t judge, just love that I thought of you long enough to snap this photo before completely eating it all.  And now you have a recipe and hopefully a new dish to try one spring morning…since it is spring even though the weather doesn’t seem to agree in my neck of the woods.

Another thing, I wasn’t able to attend PaleoFX which was sad but it was amazing to see pictures and see recaps from some of the fellow Paleo Bloggers out there.  There is always next year….

One last note, stop and breath every now and then and take in what is around you.  Especially those that mean so much to you.  Because unfortunately you never know what tomorrow will bring.  With that being said…..thank you to all of you out there who support this little creative outlet of mine and read my rambling words. I “heart” you guys!

Spring Breakfast Bowl

This bowl is a mix of several yummy things thrown into a bowl to create a delicious breakfast meal.

2 pastured eggs, scrambled

2 slices of nitrite-free bacon, cooked

1 cup spinach, chopped

1/2 a bunch asparagus, bottom of steam removed and chopped into pieces.

1/2 small avocado, skin removed and interior cubed into pieces

Instructions:

Prepare eggs and bacon.

To make spinach and asparagus saute: In a skillet over medium-high heat add 1 to 2 teaspoons of bacon grease from cooking bacon slices.  Then add chopped spinach and asparagus pieces and saute until spinach is wilted down and asparagus is tender.  About 2 to 3 minutes.

To make a delicious breakfast bowl: Add scrambled eggs, spinach asparagus saute, bacon (crumbled if you like), and avocado dices to a bowl and enjoy!

Easy dish in a matter of minutes to fuel your day!  What could be better?

I’ve been lazy lately!  Not sure why but I haven’t had a desire to really get in the kitchen and cook.  Not sure what it is but for the sake of all of you out there and the blog I really hope this all passes soon!  It’s not like I don’t have the ideas.  I have a stack of papers by my computer which all consists of recipe ideas.  Its just a matter of making them!  Ha!  Anyone want to come over and cook with me?  Maybe that will get me back in to the mood?  I have to say these biscuits might have busted my cooking blues.  I had a quick idea which lead to these biscuits which lead me to get in the kitchen.  The outcome was a winner but then again anything with bacon is sure to be a winner!

Now time for some of my randomness and updates of what is going on around the blog and elsewhere….

Updates are coming soon to the blog.  So stay tune!  I’m hoping to change the look a little and do some spring cleaning.  It should all be up (if all goes as planned) in May.  Which if you think about it will be here before we know it.  I’m really looking forward to the change and happy to have the great team at Wooden Spoons Kitchen to help me in the redesign.  So those of you who have requested different things for the blog I have taken note and I promise I’m working on it for the new look.

Saveur is doing their annual Best Food Blog Awards.  If you have a moment I would love your vote…pretty please!  Just head over to their Best Food Blog nomination page and vote (if you want).  You can check those areas that you think best fit the blog, like Best Special Diets Blog.  A huge thanks everyone!

Update on 13.2 and the workout.  I made it through and scored a 247 which I was happy with.  Now onto 13.3 and I’m hoping I can survive 150 wall balls!  Yuck!  I didn’t do them last year and I certainly didn’t hope for them this year.  Oh well, sometimes you have to do things you just do’t like…right?  Good luck to those who are tackling this workout this weekend!  YOU CAN DO IT!!

And I’m cold….I miss Florida right now and have for several weeks.  What is up with these cool temperatures.  We were spoiled here in Charlotte this past weekend with 70 degree weather and now we are back in the 30′s for the highs…..WHAT!!  Seriously the first day of spring came so where is the warmth?  I need warmth?  I crave warmth.  Thank goodness I’m headed to Texas next week.  I’m really hoping for sunshine and warm sunshine.

I’m going to sign off for now.  Next week I’m heading to Texas and I’m hoping I can get a recipe up before I head out for the PaleoFX conference.  If not, please don’t hate jut make these biscuits and it will hopefully make you happy and not hate.  I promise to have pictures and updates from the conference.

Bacon, Sundried Tomato and Chive Biscuits

2 1/2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 eggs, whisked

1/4 cup bacon grease (or coconut oil melted)

1/2 teaspoon honey

2 strips of nitrate-free bacon, cooked and crumbled

2 sundried tomatoes, diced

1/2 tablespoon fresh chives, finely diced

Instructions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together almond flour, baking soda, and sea salt.  Stir in whisked eggs, bacon grease (or coconut oil), and honey and mixing to combine.  Add crumbled bacon, diced sundried tomatoes, and chives stirring until well incorporated.  The dough should form into a ball.

On a flat clean surface place a piece of parchment paper.  Place ball of dough on top of parchment paper and using hands flatten dough to an even circle.  Flatten dough to the desired thickness you would like your biscuits.  I preferred to keep mine thicker.

Using a biscuit cutter (between 1″-2″ in size), cut the biscuits out of the dough.  You can use remaining dough to flatten again in order to cut out additional biscuits.  Place biscuits onto prepared baking sheet.

Bake biscuits 12-15 minutes or until golden.  Best if enjoyed still warm from the oven.

Biscuits can be stored in an airtight container in a cool dry place for about 2 to 3 days (if they last that long).

Makes 6 large biscuits or 12 smaller biscuits.

This is how I recommend using the biscuits – as a breakfast sandwich! Yummy!

I don’t know what it is but my kids have recently decided green stuff in any form is something they no longer love or have a relationship with.  WHAT!?  Seriously?  It’s like they are teenagers already and like a boy and then a week later decide they don’t.  Ok, maybe that was me when I was a teenager and I’m getting confused?  Ha, but seriously they used to be the kids I loved to brag about because they ate their greens.  Now it’s like I have two totally different children who look the same but have totally different eating habits.  Hmmmm!  What to do?  Here is what I did…I blended the green stuff all up in a smoothie and gave it a really cool name so they wouldn’t know that they are actually “eating” their greens.  I know, it’s kind of like I’m telling a white lie.  It’s a little one, so thats ok right?  But seriously, a mom has to do what a mom has to do.  I’m desperate I guess….NO I’m a caring mom that is only doing the best for my 5 year old girls. HA!  Call it what you like I’m happy when they drink this smoothie down in a flash and are happy healthy girls in the end.  With that being said I make this smoothie (or a version of it) often.  The thing about smoothies is you can play around with what you put in them.  So you do the same with your smoothie.  Have fun but don’t forget those greens.  One of our other favorite smoothies we have made several times lately and added in spinach.  It’s a winner and they have no clue!  Genius!

Some other stuff to keep you entertained.  I read Juli’s post today in line today at Starbucks about the Bachelor this week and laughed out loud.  I couldn’t agree more with her thoughts and I seriously thought I was the only one on earth.  I wasn’t a die hard viewer of the Bachelor but I followed enough to really think that his final choice would NOT be Catherine.  Really?  Seriously?  Again, a waste of several hours of my life watching that all go down.  I do have to thank the person that invented the recording aspect (what did I do before) because I did fast forward most of the drama that unfolded.  Any who, totally disappointed and happy to hear Juli felt the same. Ha!

13.2 is going down for me tomorrow and practiced this morning in the gym.  My only take away….it’s going to SUCK!  Seriously, I’m not looking forward to it.  May the force be with you all who are doing it in the next couple days.  I hope you rock it because I seriously don’t know if I’m going to.  75 might be light to some but anything involving my shoulders and pushing overhead I SUCK at in a big major way.  Yes, I do know what I need to work on for sure.

One more thing, the site is going to be redesigned in the next few months.  SOOOOOO excited about that fact!!!  I’ve out grown this site from when I started it and now I need to put on some grown-up blogging pants with a new look.  A makeover of sort.  Don’t worry it won’t be till May when it will come out so everyone can see BUT I’m totally excited about it and of course couldn’t keep a secret.  I suck at secrets.

Ok, enjoy the smoothie and don’t do crazy things on Sunday for St. Patty’s Day.  Ok, you totally can I’m kidding.  I have done my fair share in my lifetime….look at me I sound like a old lady saying that!  Ok, I’m out.  Have a good weekend!

Green Monster Smoothie (for St.Patty’s Day)

1 cup canned coconut milk

1 cup spinach leaves, loosely packed and washed

1 cup kale, stems removed and loosely packed and washed

1/2 cup fresh pineapple, cubed (or mango)

1 frozen banana

1/2 cup ice cubes

1/2 cup water

Optional Add Ins:

1 tablespoon coconut butter or almond butter

1/4 teaspoon ground cinnamon

1 teaspoon honey or 1 pitted medjool date

Instructions:

Place all ingredients into a blender making sure to place the coconut milk in first.  Blend until smooth, taste and add additional goodies in to taste and blend again.  Serve and enjoy.

Makes 1 large smoothie or 2 small smoothies

I can’t believe it’s been almost a week since the big 13.1 workout announcement.  Sorry if some of you out there aren’t CrossFit goers.  Just skip down because I’ll be talking a little CrossFit for a little bit.  So, tomorrow night the next workout will be announced.  Anyone feeling a little nervous about what the workout will be?  I have to say I’m trying to not get stressed (I might be lying about that fact…maybe just a little).  Ha!  Any who, how did ya’ll do on 13.1?  I asked a bunch of you for advise last Friday on my facebook page and it was great to hear the feedback.  You guys rock!  But you already knew that!  I have to say I was happy with my 13.1 performance.  I didn’t go crazy on the burpees right out of the gates and paced myself.  I was able to complete the first set of 40 burpees and 30 snatches in 5:20.  Even the next set of burpees went well but when I got to the 75 pound bar things slowed down a lot!  You see, just the day before doing the workout I was able to beat my last snatch PR of 60 pounds by doing 75 pounds.  Walking away from doing several reps at 75 I felt pretty good about doing 13.1.  BUT once I was in the workout and after doing 70 burpees the snatches at 75 was hard!  Many of my snatched didn’t look pretty but I was happy with my final score of 129.  I failed on my second to last attempt so if I would have stuck that I would have gotten 130.  oh well!  Again, happy with that score.  I do know what I need to work on though.  In the end, I couldn’t have done the workout without my wonderful CrossFit family cheering me on.  I love CrossFit but what I love the most is the people!  Such a wonderful feeling to have people who workout at all different times of the day come together at one time to do a killer workout and everyone cheering each other on.  Beautiful I tell you!  So it’s now onto 13.2!  Any predictions on the workout?  I have heard talk that it’s going to be heavy….my worst nightmare!  Whatever it may be I’m still excited!  Ha, call me crazy!

Ok, now for some scones.  I made these last week when we weren’t having the current sunny and 70 degree weather.  In fact it was more along the lines of raining, gloomy, and a bit on the colder side.  It was the kind of weather that made me crazy a cup of tea in the afternoon while I worked away on some things here.  as much as the tea was delish it needed something to go along with it.  Like these scones!  Now folks these are Paleo scones so they aren’t like the ones you used to love pre-paleo.  BUT they are pretty darn delicious in my humble opinion.  The kiddos loved them and approved too so I would like to think that is a seal of approval too.  They aren’t terribly sweet and they have the right amount of spice.  They soften up a little next day so if you prefer a softer scone/biscuit hold out to enjoy until the next day.

Maple Spiced Scones

2 1/2 cups almond flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 tablespoon maple syrup

2 eggs

1/4 cup coconut oil, melted

Maple Cinnamon Glaze

1 tablespoon maple syrup

1/2 tablespoon coconut oil, melted

1/2 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a large bowl add almond flour, cinnamon, sea salt, and baking soda and whisk to combine.  Then stir in maple syrup, eggs, and coconut oil to incorporate.  The batter should form a dough once everything is incorporated.

Lay a piece of parchment paper down on a flat surface and sprinkle with a thin layer of additional almond flour.  Shape dough with hands to make a ball.  Place the ball of dough onto the parchment paper and with hands of a roller flatten dough out to a circle in even form about 1 to 2-inches in thickness.  The thickness will be up to you and the thickness you prefer.  I honestly think the thicker the better.  You can then cut the dough into triangles OR you can cut out into 2-inch size circles using a biscuit cutter.  I happen to like using the biscuit cutter because it makes these perfect for the two little people in my life and their little hands.

Place cut out scones (in shapes of choice) onto the prepared baking sheet.

To make glaze, add maple syrup, coconut oil, and cinnamon and stir to combine.  Using a kitchen pastry brush, brush the tops of each scone with the maple cinnamon glaze. Don’t go crazy with the glaze, just a light coating will do the job.  You may have some of the glaze leftover and that is fine.  You can use whatever remains to brush the top of the scones after baking.

Bake for 10-12 minutes or until slightly golden.  If you have any glaze leftover then brush the tops again right after removing from the oven.

Allow the scones to cool slightly and serve warm.  These are great with a cup of tea.

I actually think these little scones taste better the following day, but again that’s just me.

Makes about 15 – 2-inch scones

Store scones in an airtight container for 3 to 4 days in a cool dry place.  To keep longer, store in refrigerator.  These can also be frozen and enjoyed later.

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You asked and you shall receive.  Last week, or maybe the week before, I asked on my facebook page what you wanted to see on the blog as far as recipes go and by far the vote was something involving the slow cooker.  I have to be honest I don’t use mine as much as I should.  My mom hardly ever used ours when I was growing up so I like to think that is the reason why I don’t use mine BUT shame on me!!  I need to use it more often because it totally rocks and saved my butt in having to make dinner the other night.  WHY?  Because I just threw all of this in the pot and 4 to 5 hours later when I was super tired I had dinner!  Dinner that I didn’t have to make because I did it 4 or 5 hours prior.  Ahhhh!  Nice!  Genius those people who made the slow cooker….genius!  Don’t you wish you thought of it?  I surely did.

Ok, before we jump into the recipe some fun “stuff” to share.  Just because!  And because it’s fun to share!  Last week if you recall my random thoughts I mentioned I was “thinking” about signing up for the 2013 CrossFit Open.  Well, I DID!  Ugh!  I hope I didn’t make a terrible mistake and regret it after the first workout.  And why do I have butterflies in my stomach waiting to hear what the first workout is going to be?  Is that good, or totally bad?  Ugh!  I sometimes wonder why I do this to myself!  I was totally bullied to sign up by my coach….ok, totally kidding but he did tell me on numerous occasions I should….so I finally did!  I’m going to totally tell myself its all about having fun these next 5 weeks.  Ok, now my armpits are sweating thinking about it.  I totally need to move on to the next topic so I can calm my butt down!  But (the other one) I do have to mention the announcement of the first workout is in Charlotte!!  My new hometown!  Just a short 20 minute drive away the first workout will be done at the beautiful CrossFit Vitality.  I soooooo wish I could go but I have mom duties to attend to and lets face it that’s more important than sitting around watching Dan Bailey and Scott Panchik sweat it out….hmmmm?  Questionable!  Ha!

Another fun thing going on….I’m going to the PaleoFX event at the end of the month in Austin, TX!!  Yippee!  I’m sooo excited!  It will be fabulous to finally meet some of my favorite Paleo bloggers like Juli, Danielle, Stacy, Michelle, and many more too.  I’m also excited to see my Paleo crush Matt Lalonde  speak.  I’ve never been to Austin either and I’m pretty pumped about seeing this city.  I have heard nothing but amazing things about it.  Are any of you going?  Please let me know if you are in the comments below.  I would love to meet you and chat.  And for those of you who can’t come, I will be sure to share my journey with all of you out there so make sure to follow me on my facebook page, instagram, and twitter to hear what I’m learning and seeing.

Ok, I’m off.  Enjoy the stew my beautiful Paleo people!  Stay tune because I have some Cinnamon Maple Scones to share with you soon.  My mouth just started to water typing that…I have a problem folks.

Slow Cooker Chicken, Sweet Potato and Kale Stew

1 pound skinless chicken breasts, cut into chunks

1 yellow onion, diced

3 carrots, peeled and cubed

1 large sweet potato, peeled and cubed

3 garlic cloves, minced

1 cup low-sodium chicken broth

1/3 cup tomato paste

3 tablespoons balsamic vinegar

2 teaspoon gluten-free yellow mustard

3 bay leaves

1 bunch of kale, steams removed and broken into pieces

sea salt and fresh pepper to taste

Instructions:

Wash chicken and cut into chunk size pieces and place into the pot of a slow cooker uncooked.

On top of chicken add diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato, paste, balsamic vinegar, mustard, and bay leaves.  Stir to mix everything together.  Place slow cooker on high heat for 4 to 5 hours or until carrots and sweet potato are tender.  In the last hour, add kale and stir to combine.

If you don’t like your chicken chunky you can shred the chicken at the end of cooking by using a fork or the back of a spoon.  Its super easy to do with the cooking process.  I’ve had it both ways and both are delicious.  Taste the stew and season with sea salt and fresh pepper to taste.

Remove bay leaves, serve and enjoy.

Makes about 5 to 6 servings (give or take).  Its hard for me to gauge because my husbands servings are bigger than most.  ha!