Chocolate Coconut Almond Granola

Well, I started out with ingredients for a Chocolate Peanut granola...another standby, but was missing one crucial ingredient. So I created this recipe instead, using the ingredients I did have on hand. I have to say, it turned out wonderfully & the smell of it baking was amazing & comforting! I hope you enjoy it!

3 cups of rolled oats (I used Rogers Porridge Oats)
1/2 cup raw almonds, chopped
1/2 cup unsweetened coconut (I used large chipped)
1/2 teaspoon sea salt
1/4 cup cocoa powder
1/4 cup coconut sugar (aka:palm)
1/4 cup sesame seeds
1/4 cup wheat germ
1/4 cup flax meal

Mix above together in large bowl. 

Stir together in large bowl and add to dry ingredients:
1/2 cup honey
1 teaspoon vanilla
2 Tablespoons of coconut oil, melted

Add wet ingredients to dry then mix well until coated. Using your hands makes it go much easier! Spread on parchment lined cookie sheet and bake at 325 for about 25 - 30 min. You do NOT want to over bake! 

Cool and store in freezer or airtight container. I like to eat ALL my granola right from the freezer.

Chipotle Lime Fish Tacos

I came up with this recipe after seeing 2 recipes for fish tacos. I decided I would just create my own recipe based on the ingredients I had on hand! 

Recipe makes 2 tacos (1 serving). Yeah...I ate them both. :-)

Ingredients:
~~~~~~~~~~~~~~~~~~~
1 Basa Fillet (or any white mild fish), seasoned with Orange Wasabi Spice mix. (A purchased mix, but you can use any Asian or Thai spices).

Bake at 400 for 20 minutes. Cut into chunks. Set aside.

Salsa
Cabbage, thinly sliced
2 Corn Tortillas (I used Bodywise here because I was out of corn)

Chipotle Lime Sauce:
~~~~~~~~~~~~~~~~~~~~~
2 Tablespoons 0% Greek yogurt
1 teaspoon chopped cilantro
1 teaspoon olive oil
sprinkle of sea salt
sprinkle of fresh cracked pepper
1/2 clove chopped garlic
sprinkle of ground chipotle pepper
2 teaspoons fresh squeezed lime juice
1/2 teaspoon lime zest


Mix above ingredients together. Set aside.

Heat frying pan. Lay each tortilla in pan and heat each side till lightly toasted. Remove from pan, top with: Chunks of Basa, sliced cabbage, a drizzle of Chipotle Lime Sauce & salsa.

Dig IN!!!

You can easily multiply this recipe for a family. I made this one night when it was just myself I was cooking for!

Mexican Quinoa Salad

This recipe is the perfect summer salad either warm OR cold and is even better the next day.  This is a favorite in my house. ENJOY!!

Mexican Quinoa Salad

2 cups cooked quinoa 
4 cups veggie broth or water
1 red pepper & 1 orange pepper, chopped
1 can black beans, rinsed
3 cups corn 
1/4 cup chopped cilantro
1 jalapeno pepper, seeded & chopped
2 Tablespoons olive oil
Juice of 1 Lime
1 tbsp cumin
Pinch of Red Pepper Flakes
Salt/Pepper

Directions:

1. Cook quinoa in 4 cups of boiling water (or broth), covered, for about 20 minutes. Let cool.
2. Chop pepper, cilantro, jalapeno and add to corn and beans.
3. Whisk olive oil, lime juice, salt/pepper, cumin and red pepper flakes.
4. Add quinoa to bean and veggie mixture and top with dressing and salt/pepper. Serve at room temperature or cold.

Asian Cucumber Salad

So I was challenged to try some things, AGAIN, that I just don't like, foodwise.  I give you the CUCUMBER.  I detest them.  Or at least did.  

The texture, the taste...ALL of it...truly vehement!! 

Funny thing is I ate pickles for as long as I remember but raw cucumbers..no bueno!!  So I got creative in my kitchen and this is what I came up with:

Asian Cucumber Salad.  It is DEElish!!!

Here is the recipe:

4 cups thinly sliced cucumbers (I used baby cukes)

1/3 cup thinly sliced onion

1/4 cup rice wine vinegar

1/2 tsp toasted sesame seed oil

dash red pepper flakes

fresh grind of pepper and salt

2 green onions, chopped

1 teaspoon honey

Add onions & cukes to bowl.  Stir together remaining ingredients and pour over veggies.  Eat right away or let marinate overnight. Seriously ADDICTIVE!!

Let me know if you give this quick recipe a try and how you like it.  I see lots and lots of bowls of this being made this summer!  

Avocado Cilantro Lime Sauce

I was in town last week food shopping and I ran across one of my fave demo ladies in one of my favorite food stores.  I used to be in food brokerage and she always loved to talk to me and she thought I was her boss!  LOL.  She used to demo many of the products I handled accounts for & she always kept me entertained.

I digress.

She had a little salad station set up and was demoing 4 yogurt based dressings, one of which was a Cilantro Avocado based.  So to make her happy I said of course I will try a sample.  I had 2 forkfuls and it was enough to tell me I loved the flavor combo, but that I could make it better myself at home.

And that is what I did.  Feast your eyes on THIS:

So I whipped this recipe up and it literally only took a few minutes to do.  This is a new fave at our house.

Kept thick it is a fantastic option for burgers and wraps.  Thinned out a bit with just water makes it perfect as a salad dressing or on tacos.  I LOVE this recipe.  Did I already say that?  Shaaaa, baby!  It's the little things that make me happiest!

Here is what you will need:

1 ripe avocado
Juice from one lime
1 clove of garlic
1/3 cup cilantro leaves (stems removed)
1 teaspoon of honey
1 teaspoon olive oil
Himalayan Pink salt to taste

Blend all ingredients in food process or in blender til smooth.  If you want it thinner add a bit of water an blend again .  Adjust seasonings to taste.  

PS:  You might want to double this.  Or triple it.  Just an idea.  ;-)

Coconilla Shakeology Balls

This was one of those creative moments that just kind of worked!  I was whipping up some recipes for the new gym grand opening and just started throwing ingredients in a bowl and then THIS happened.  Hello, MAGIC!  I introduce to you the Coconilla Shakeology Ball!

It is pretty easy to get these whipped up.

Here are the ingredients:
1/4 cup almond flour
1 scoop Vanilla Shakeology
3 Tablespoons coconut flour
2 cups unsweetened coconut

Mix dry ingredients together then add:
1/2 cup almond butter
1/2 cup coconut oil, melted
1/2 cup honey

Extra ingredients:
Lily's chocolate chips to top balls with

Mix well.  Adjust accordingly adding a smidge more coconut flour or honey as needed if less/more dry.
Roll into small balls, about 1 inch in size.  Press 3 mini chocolate chips into the top of each ball.  Store in fridge or freezer.  

These were a HUGE hit in my house and at the gym gran opening.  Enjoy!  :-)

SALTED CARAMEL SHAKEOLOGY

This past week has been one of epic cravings.  Right from the cheesy bagels I did not eat, but longed for to the salted caramel Lindt chocolate bar that I picked up about 4 times this week and put it down.  

Just.
Walk.
Away.
Wendy.

And I did.

To my saving grace, I was told there was this caramel extract available to me, so I got hooked up with some and OHMYGOD!  My life is changed.  I threw together these ingredients to bring to you only the best freaking thing EVER:  The Salted Caramel Shakeology.  As I type this, I am actually anticipating having another one after tonight's workout.   Can I get a WOOP WOOP??

Yes, I am normal and YES I crave sweets & Shakeology has been a life saver for many years for me.  I do indulge now & than with some treats, but for the most part, this helps keep my cravings intact and my brain just straight up happy!  Not to mention all the amazing things my body is getting nutritionally every single day.

I am also on plan to compete next year in a figure competition, and this is definitely helping me get to that goal.  

If you want the best of both worlds...and you are happy to have a little flavor explosion in your mouth, give this a try.  

I think I just drooled a little.  :-)

"WTH Did She Do Last Week" Sunday Oct 26th, 2014

OK, let's just lay it out here....moving sucks.  Ass.  I have been a bit preoccupied with the cardboard and the ripping and tearing of my basement, but with the aid of my BFF, Juan Valdez, we are getting through it and making poop happen, DESPITE it all!  It takes a special kind of crazy (I know that) to get through this.

So this week I am back on track with the posts and making a bit of a tweak to include some other facets of my journey like fitness and Personal Development and maybe even throwing in some of my fave things to perhaps inspire you to try something new.

Since I am all about the food, lets get this party started with what I ate.  And of course my bevvies of choice.

Throw in my Shakeo and the day is complete!

Let's talk about the food, shall we?  Mmm, Hugh Jass salads and Pumpkin pancakes and bacon, oh my!  Eating for this competition has been nothing less than enjoyable so far.  I know it will change but I will take my nut butters while I can.

Now about those workouts.  This week I felt really strong.  I felt muscles and saw muscles I have never seen before.  I also weighed in 3 lbs less this week, which is rather mind blowing.  Since I started, my goal was to get my body leaner.  I am sitting at around 13 lbs less that when I started working with my coach.  This has been a slow and steady journey but I have loved every single minute.  Patience is a virtue I am learning well!

Heading to other news, to keep myself on track, focused and fired up I do daily personal development.  It not only fuels my drive but it helps me be a much better leader to my team.  It keeps me inspired! 

This week I have a been a podcasting, book reading, webinaring freak.  Chalene Johnson's Build Your Tribe is on the top of this list! She is SUCH a blast and is one of my mentors.  If you haven't looked her up, DO IT now!  :-)  Throw in my book, "Influencer" and I have a well rounded mental feast.

So as I head to the kitchen to make my afternoon coffee & coconut oil, I am once again feeling fired up to kick ass and take names this coming week.  Maybe it's the caffeine....or maybe life is JUST that great! 

Brussel Sprouts 'n Bacon

Food should be easy.  I mean, KISS easy!! (That's Keep It Simple Stupid, in case you were wondering).

This was lunch yesterday.  Few ingredients, just a few minutes to whip up and BAM, with the flavor!

Sautee 4 oz bacon til done, remove from pan, drain on paper towel, set aside.

I then wiped pan clean & sauteed the sprouts with red onion in a tsp of coconut oil (you can use the bacon fat instead if you like), tossed in the cooked bacon and finished off with a splash of balsamic vinegar. Seasoned only with sea salt and fresh cracked pepper.   

THAT'S IT, my peeps.  This is my happy place food.  Enjoy!