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.

Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Multiply Delicious will receive a small commission.  This helps in covering the costs to keep the site up and running.  I appreciate your support!! 

 

 

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!

 

« Previous Page — Next Page »