It’s been awhile! Things have been going great on the aip home front. I have been making this delicious tray for breakfast this week.
Baked cinnamon apples
Peel and slice apples
Sprinkle with Cinnamon and bake in the oven on 300 for an hour.
Tonight I made Lemon Rosemary Lamb Shoulder, Balsamic Maple Roasted Carrots and Bacon Braised Brussel Sprouts. I did not like the lamb shoulder quite as much as I liked the lamb chops I made a couple weeks ago. The flavor was good but the texture was not my favorite. Everything else turned out good, I was surprised by the flavor of the carrots because they weren’t flavors I would normally put together.
1 lamb shoulder blade chop
Pan sear for 4 minutes on each side.
Recipe can be found here courtesy of the Paleo Mom.
1 pound of carrots chopped
1/2 tablespoon of organic grade B maple syrup
1/2 tablespoon balsamic vinegar
1/2 tablespoon of extra virgin olive oil
pinch of rosemary
Combine all ingredients in a casserole dish and cook in the oven for 30 minutes at 400.
I got my second batch of Kombucha started tonight. If you want to see a step by step guide you can check that out here.
I’m pretty hopeful that this one will turn out better than my first. Patience is key for me as I tend to be incredibly inpatient which affects the outcomes of my projects. Check back in about 10 days for the bottling!
For years one of my favorite meals has been a steak burrito bowl from Chipotle. When I was running a ton, I ate these several times a week because it was convenient. I also felt like I got a good mix of carbs, proteins and vegetables to fuel me for my workouts. Little did I know I was actually doing more harm to my body by eating this way. I’m not saying Chipotle is bad for you, I think it is one of the better options out there, it is however bad for me.
Yesterday I got a craving for my old favorite and decided I would make a quick and easy variation for dinner before we hit the climbing gym with friends. I made this dish very simple with just cilantro lime cauliflower rice and steak. Next time when I have more time I will add more vegetables.
Cilantro Lime Cauliflower Rice:
1 head of organic Cauliflower
Cilantro – quantity based on preference
Half a lime worth of lime juice
1. Boil the Cauliflower until it is soft. Don’t over cook it because it will get too mushy and you will end up with mashed cauliflower.
2. Drain your Cauliflower and put it in a food processor with the lime juice and cilantro. Process until it looks like rice! Again don’t over do it, you don’t want to end up with mash.
Marinated Flank Steak:
1 lb flank steak (or whatever cut you prefer)
1/4 Coconut Aminos
1 tbs organic honey
1/4 apple cider vinegar
1/4 cup chopped green onion
salt and pepper
1 tbsp cooking fat (I used Ghee)
1. Combine all ingredients into a gallon size ziploc bag. Shake together well (think Shank-n-bake!) and let sit in the refrigerator for 1 hour.
2. Place marinated steak into a large skillet and cook on medium heat for about 5 minutes.
3. Drain the steak and dice into cubes.
4. Put 1 tbsp cooking fat in skillet and add cubed steak. Cook until browned to your liking.
Serve the steak over the Cilantro Lime Cauliflower Rice and enjoy!!
A large work function that has been in the works for some time had been causing me some stress. I didn’t want to answer co-worker’s questions about why I wasn’t eating because I’d planned on eating after the event when I got home. Turns out there were some great options available at the buffet. I checked the ingredients with the catering coordinator and everything checked out paleo approved.
I had pan seared lemon chive local Utah trout, grilled summer squash and zucchini and a salad. No dressing on the salad but I happen to love eating undressed greens!
I was relieved that I could eat with the group and I didn’t have to answer any unwanted questions. In the future I need to focus on not stressing myself out about the little things.