Liquid Breakfast



For a while now, we’ve been drinking our breakfast. To me, it’s just an easy way to get a lot of good nutrition into your body right as you wake up. It’s also a good way to use those less-than-perfect fruits and vegetables you have that just don’t seem palatable to eat by themselves. Once they’re all nicely blended in a smoothie, you won’t be able to tell that some of them were bruised or some of them were over-ripe.

The basis of my shakes starts with a banana. I frequently add vegetables to my shakes that some people might not enjoy the taste of in a shake. The banana does an excellent job of masking these flavors. Most of the time the finished product ends up tasting fruity with just a hint of banana. And that’s fine with me.

I say ‘Most of the time’ because I don’t really have a recipe to follow. I start with a banana, add some leafy vegetable(s), and then whatever fruit I have on hand that sounds good at the time. I could end up with something like this:

1 banana
1 C. fresh spinach
1/2 C. strawberries
1/2 C. blueberries
1/2 C. milk
1/2 C. ice

Spinach? Ew. Well, not really. If you tell most people you’re going to put spinach in a shake and drink it they look at you like you have six eyes. But once you add the banana, you can’t taste the spinach anymore but you still get all the great nutrition that’s in the spinach by eating it fresh and whole.

Here’s another one:

1 banana
1/2 C. fresh spinach
1/2 C. romaine lettuce
1 kiwi
1/2 C. cantaloupe
1/2 C. milk
1/2 C. ice

I’m a big fan of this method because I don’t need to look up recipes and it literally uses whatever fruits and vegetables I have in my fridge that morning. So far, I haven’t made a shake that I haven’t enjoyed using this method.

I suppose from a strict paleo sense, I would do without the cow’s milk. I’ve seen some who recommend a moderate intake of full-fat milk. I’m not sure how ‘paleo’ any dairy is, but at this point I am using what I have on hand and working toward a paleo lifestyle. I’m not there yet. I suppose in the future I will be replacing the milk with coconut milk. And that sounds delicious.

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Recipe: Paleo Cereal



Not your regular kind of dairy milk… This is Coconut Milk.

To be quite honest, this is the first time I’ve tried coconut milk in my life and I was kind of intimidated by it. Opening the can I wasn’t sure what to expect. Would it be bland or would it taste like a Pina Colada? Turns out it’s pretty bland. Possibly with a tiny hint of coconut sweetness.

Mixed Berries and Coconut Milk Dessert

Mixed Berries and Coconut Milk

It seems like it would be good for recipes that call for milk as it has about the same consistency as the watered down milk you’d normally find in your grocery store.

My wife and I loved this. It’s healthy, flavorful, and with the mixed nuts it almost even seems like you’re eating a fancy cereal with almonds or something.

Ingredients:

1/4 C. Strawberries
1/8 C. Blueberries
1/2 C. Coconut Milk
(Optional) Handful of Mixed Nuts (Almonds, Pecans, Walnuts)
(Optional) Unsweet Shredded Coconut

Preparation:

Slice the strawberries into bite-sizable pieces and add them to a bowl. Throw in a small handful of blueberries. Pour the coconut milk over the berries. Add a handful of mixed nuts or shredded coconut on top if desired.

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Dinner: Turkey Breast w/ Cauliflower and Squash

Tonight’s dinner consisted of a turkey breast and a side of cauliflower mashed potatos topped with fried summer squash.

Lemon Dill Turkey with Cauliflower Potatos Rice

Lemon Dill Turkey with Cauliflower and Squash

Despite being very easy to make, it was very good and very filling.

The ingredients:
1 Turkey Breast
2 C. Cauliflower
1 C. Summer Squash
Lemon Dill or your choice of seasoning
Splash of Extra Virgin Olive Oil

Directions: The cauliflower potatoes will take the longest so start them first. You need a pot big enough to hold the 2 cups of cauliflower and cover them with water. Boil until tender (10-20 minutes), drain, and mash them together like you would normal mashed potatoes. Add butter or pepper if desired.

Thaw a turkey breast (or more than one if you’re serving multiple people)  and place in a medium frying pan with a splash of extra virgin olive oil. Season the turkey breast with Lemon Dill or your choice of seasoning. Flip the turkey over to continue cooking. It should be done after about 4 minutes per side over medium heat.

 You can either re-use the pan you made the turkey in, or start the squash around the same time as the turkey in a separate pan. Add a splash of EVOO and fry the squash until tender. Keep turning during cooking or some may stick and burn to the pan.

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Recipe: Sausage/Egg Scramble

Up today for breakfast is a Sausage and Egg Scramble on a bed of fresh spinach with a side of Avocado.

Built more from “what’s left in the fridge” than out of any sort of recipe; this ended up being really good and kept me full all the way through dinner.

Sausage Egg Scramble with Avocados

Egg/Sausage Scramble

Ingredients:
3 oz of your Favorite Sausage
2 Eggs
Spinach
1/2 of an Avocado

This makes enough for two servings.

Preparation: In a skillet, fry the sausage until lightly brown. Drain fat off if necessary.  Ideally you would want some fat remaining, but I don’t like my eggs to be dripping in it. Crack two eggs and add them directly to the pan. Use a fork or spatula to whisk the egg and sausage together until eggs are thoroughly cooked.  Serve on top of a bed of fresh spinach leaves. Add about 1/4 of a avocado as a side; sliced lengthwise.

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I love the FDA

… No, really!

Today begins the first of a two-day look the FDA will be giving to establish whether or not genetically modified salmon (i.e: Frankenfood) will be allowed to be marketed to U.S. consumers.

GM Salmon

Reuters/Barrett & McKay Photo/AquaBounty Technologies

The first day will be discussing whether or not it is safe to begin with. The second day is when the company will argue that the salmon should not need to be labelled as Genetically Modified. After all, what right does the consumer have to decide what they want to put in their bodies, right?

If the FDA allows the GM food to be sold to consumers without labelling, I’m not sure what I will do. I guess I could not eat salmon anymore, but this will likely end up opening the floodgates on many other GM products that don’t require labelling. Seems like we might end up with two choices eventually; either grow it yourself or eat this frankenfood garbage. Of course, that is until they outlaw at-home farming to protect profits under the guise of ‘food safety’.

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Asparagus Rant

Asparagus is like gold these days. I have so many dishes that I want to add asparagus to, but I checked my local grocer today and it’s going for $6.99 per bunch. That’s just ridiculously expensive.

I realize the season ends around late June, but that wasn’t that long ago and we’re talking seven dollars for like 12 shoots. I guess I’ll be eating canned asparagus til next year, which is a real shame…

Rant off.

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Natural Entertainment

Unfortunately we had thunderstorms all day, but there was a break in the weather right as the sun was going down. So we went out for a short 1.7 mile walk. The air was cool and fresh, but not too humid. It was really nice. Amanda snapped a couple neat pics with her phone.

Rainbow Clouds
Interesting Clouds and Rainbow
Lighthouse Clouds
Storm Moving Back In
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Incredible, Edible Egg

Chicken Eggs

Chicken Eggs are Delicious

Depsite the 550 million eggs that have been recalled recently; I’m still eating them. My eggs are sourced from my grandfather, who raises them free range and are antibiotic and hormone free. These chickens live on a diet of bugs, grass, and little else. They’re as close to natural an egg as you can get and they taste delicious.

These chickens are rapid egg-layers and with adequate space, raising chickens for meat and eggs seems like it could be an economical, healthy solution to getting more protein and healthy fats into your primal diet. You know exactly what goes in and exactly what’s going to come out; you can’t say that about supermarket product.

Today I’m boiling down about a dozen eggs to use for salads and quick, healthy snacks. It’s much easier to consume a decent number of eggs if I know I don’t have to get out the frying pan and make a big mess to prepare them.

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Bacon, Chicken, Avocado Salad

I graciously have Mark Sisson to thank for posting the recipe for Chicken, Bacon, Avocado Salad. I made this tonight for our dinner and it was absolutely delicious.

I did without the red onion (the wife can’t stand onions) and substituted the walnuts for pecans from my tree out back – but I’m sure the recipe is perfect either way.

In the end it added up to about 360 calories, and half of that was from the avocado which is just fine. We’re still in a pretty intense weight-loss phase so I’ve been keeping meticulous track of calories and exercises to make sure we’re going to keep losing weight as we figure out this whole paleo thing.

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Planks Planks Planks

Everything I read these days seems to be talking about planks. When I was younger it was push-ups. And then it was crunches. Now planks are in.

Well tonight I decided to see what all the fuss was about. My mindset going in was… It’s like a push-up, but without the ‘push’, so it should be a LOT easier. Just my style.

I was wrong. Totally different set of muscles here, folks. I believe I was even working muscles that I’m not entirely sure I have.

I did 3 planks of 30 seconds each. By the end of the last plank I thought I might die. Or have a stroke.

Thankfully I’m still alive. And I have made a vow to myself to keep planking. Hopefully I will be able to hold it for 45 seconds or maybe even a full minute soon.

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