Making Differences...

Well, this is not going to be a recipe post, but more of a life update.

Paul and I have recently taken on a new challenge. I could not be more blessed for being given this opportunity.

About a month ago, we were introduced to Advocare products by a great couple, Jill and Brian. Advocare is a company that gives people so much. Advocare has products for people of all ages, body types, and lifestyles. We began taking the products and we have not had one complaint yet. I started out on the Advocare 24 Day Challenge. What the challenge includes is an easy diet plan, as well as a "cleanse phase" consisting of a fiber drink and probiotics, and a "max phase" consisting of meal replacement shakes for breakfast, and nutritional supplements to aid in weight loss and wellness. At the end of the challenge, I have lost 3lbs, 2 inches in my waist, and 2 inches in my hips, and I feel great! I have since takena coffee out of my routine and I am overall feeling phenomenal. I have been setting PR's (personal records) in the gym on both my lifts, and I have been able to string two muscle-ups together, almost three! We had some of our close friends and family join us for the challenge. My step-dad lost 24 lbs in 24 days! My sister in law reduced her bodyfat percentage going from 17% to 12% and she lookd amazing!

Paul has been on the Elite Line of Advocare products and he is feeling great. He qualified for the Crossfit Southern California Regionals and he has been hitting it hard in the gym, and he has been feeling great too. He doesn't look too bad either ;)

Advocare is more to me than just 3lbs and 4 inches lost though. Advocare has helped me to see that I have the ability to help others with their weightloss journey, and that is pretty special. Not a day goes by where I don't hear something like "I am exhausted" or "I really need to lose about 20lbs" or "I need to eat better" in the staff lunch rooms at work. I see Advocare as my opportunity to spread the wealth of knowledge about health, nutrition and exercise that is out there. I see myself helping my family members and friends that really need to change their lives for the better. I have found my true passion, and that passion is to help others. I am really excited about this.

Well, I wanted to leave this post with some results pictures. If you are reading this and you are looking to make a change in your health, please contact me, I would be so happy to help. You can email me at psadvocare@gmail.com If you're interested in checking out Advocare products, visit our distributor site at psadvocare.com

Paleo Steak Fries

As close to the real thing as it gets!

This was just a random, and delicious idea. And yes, I used "white" sweet potatoes, which may be against some people's view of what Paleo is, but in our house, we are down with them!

Here is what you'll need:

Sweet Potatoes (the white/beige ones)
Bacon Grease

I was baking my bacon in the oven prior to this (at 375 degrees), so I already had two cookie sheets lined with tin foil and small pools of bacon grease left over after removing the bacon. I left the oven on and peeled the skin off the potatoes, then I sliced the potaotes in halves, and then sliced them again into about 1/2" thick pieces. I laid the potatoes on the sheet and cooked them about 20 minutes, then I flipped them over and let them cook about 10 more minutes.

They were magical.

Paleo Steak Topper: Mushrooms & Onions

This was absolutely delish! We ALWAYS sautee onions when we eat steaks, and sometimes we will add mushrooms, but I wanted a carmelized taste tonight, why didn't I think of this earlier?

Here is what you'll need:

1 medium onion
1 c sliced mushrooms
2-3 TBSP bacon fat (or Olive or Coconut Oil)
1.5 TBSP Balsamic Vinegar
1/2 TBSP Garlic Salt
Pepper to taste

Start by heating your pan with the bacon grease over medium heat, then add the onions. After about 3 minutes, add the mushrooms and spices and stir. Next add the balsamic, and toss to coat. Saute for about 10 minutes, or until the mushrooms and onions are cooked to your liking. Remove from the flame and let sit for about 2-3 minutes. Pour the goodness over your steak (or chicken even!) and enjoy!

A 2-fer Picture-less Post

I have slowed down on the Paleo recipes because Paul and I have been doing the Zone diet for the past 3 weeks. So, a lot of Paleo recipes call for several different ingredients which are just too complicated to figure out all the blocking for, so we have been eating a lot of basic meals. Grilled or sauteed meats, and fruits and veggies on the side, with a little healthy fat as well.

However, I managed to make a couple new recipes which were rather yummy. One is Paleo, and one is not really Paleo, but not that bad for you...

First, Pistachio Pesto (Paleo)

Blend all ingredients:

1 c Fresh Basil
1/4 c Shelled Pistachios
1/4 c Olive Oil
1/4 c Water

You could also add garlic or coconut milk to make it more of a creamy sauce. You may also have to add a little extra of one ingredient or another. We poured this sauce over some chicken and spaghetti squash, and then we had more for another meal. It was quite tasty.


Second, "Special Potatoes" (Paul named them)

4-5 Large Sweet Potatoes (The yellowish white ones, not YAMS)
1 TBSP Dried Dill
1 TBSP Garlic Salt
Sprinkle of Pepper
1/4 c Coconut Milk
1/2 c Greek Yogurt
2 TBSP Butter or Ghee

Boil the potatoes until they are completely soft, then drain them. Add all of the other ingredients to the pot and mash it all together. I used a big fork to mix it all, but you could use a hand mixer if you feel the need. These were soooooooooo good, and really, the only "non-paleo" thing about them is the greek yogurt, which is a very tiny amount when compared to how many potaties you're working with.

Hope you enjoy them!!!

Sweet & Savory Turkey Sheppard's Pie

This was a spin off of my other Sheppard's Pie you can find here.

Here is what you'll need:

For the filling:
1 lb ground Turkey
1 medium onion, chopped
1 c each: frozen peas, frozen carrots, frozen green beans (thawed)
2 TBSP Olive Oil
1 TBSP Oregano
1 TBSP Thyme
Salt & Pepper
1/2 to 3/4 C broth (I used Chicken)
2 TBSP Almond Flour
2 TBSP Coconut Flour (If you don't have this, double the Almond Flour)

For the topping:
2-3 Cooked (and very mushy) sweet potatoes
2 TBSP Butter or Ghee
Salt & Pepper

Place a large saute pan over medium heat and add the olive oil and onions. Once the onions start to cook, add in the turkey and stir a bit. Next, add the (un)frozen veggies and seasonings, and stir to coat everything. Next, pour in your broth and let it simmer for about 5 minutes. Lastly, add in your Almond and Coconut flour. This step serves to soak up any of the broth that is in the pan, you don't want it to be soupy, but more of a creamy to dry consistentcy. Add the filling to an 8x8 baking dish. Preheat your oven to 375.

Mash up the sweet potatoes in a bowl with the butter or ghee, and some salt and pepper, the smoother the better. Smooth the potato mixture over the top of the filling and place the dish in the oven for 25 minutes. After the timer goes off, switch the oven to broil on high, and leave it in for another 5 minutes. Check the top to see if there is a crisp to it, that's what you want. Mmmmm. If you don't see a crisp, leave it in a little longer, but be sure not to burn it!

It is hard not to enjoy a second helping of this meal!!! Yum, yum!

*** Disclaimer: I used frozen corn in the recipe pictured above, cause I didn't have carrots, which was still delicious, but not 100% Paleo.

Paleo Pumpkin Chili

Such a great warm treat for cold weather!

Here is what you'll need:

1-2 lbs. Ground beef or turkey
1 onion, diced
1-2 bell peppers, diced (any color)
14oz can of canned pumpkin
1 tsp pepper
1 tsp cinnamon
1 tsp nutmeg
1 tsp cumin
1 jar salsa, or 1 14 oz can of tomatoes
1 box of Tomato and Roasted Red Pepper Soup

Start by browning the meat in a large pot, as the meat starts to cook, add in all the veggies and saute for about 5 more minutes. Next, add all the spices, the canned pumpkin and tomatoes/salsa, and soup. Turn the burner to a low/medium and let simmer for an hour to and hour and a half, stirring every 20ish minutes.

This recipe is so easy. I love to make it because I can clean, play with Ellie, watch TV and it cooks on it's own.

*** Also, I have added different veggies to this recipe when I needed to either get rid of them, or I was out of the bell peppers. I have used zuchinni, sweet potatoes and carrots just to make the chili chunkier, it's all tasty, just toss it in!!!

Paleo Egg Muffins

I have been trying out new breakfast grab and go ideas since I will be heading back to work on Monday. Sad!

Here is what you'll need:

1 tube pork breakfast sausage
1 dozen eggs
Veggies of your choice (I used some leftover broccoli)
Ghee, Bacon Fat or Cooking Spray

Preheat your oven to 350. Crumble and brown the sausage in a pan. Grease or spray a muffin tin with your fat of choice. I used Coconut Oil and I don't think it was very useful, cause a lot of the muffins stuck to the pan. I think Cooking Spray would work best. Next scramble your eggs and mix in whatever veggies you like. I would probably pre-cook most veggies, that's just my preference though. Distribute the sausage evenly at the bottom of each muffin circle of the tin, then pour your egg and veggie mixture over so that it's almost to the top of the pan. Cook for 20-30 minutes, depending on your oven.

Paul ate 9 of the 12 muffins in about 5 minutes. I guess he liked them!