caveman

Best Paleo Shake, EVER!

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In an effort to eat clean (i.e. as much natural and fresh fruit/veggies as I can) as well as stick to a mostly Paleo lifestyle, I’ve been making myself a fresh Paleo protein shake for breakfast every morning.

I’ve become such an ADDICT to this particular flavor concoction, I just had to share it with my fellow yo-yo dieters. 🙂

Tori’s Fruity Paleo Protein Shake:

  • 1 scoop Paleo Protein Powder (pictured below). I prefer using a MIX of both the Vanilla Almond and Triple Chocolate flavors, but you can do a solid scoop of either flavor if you don’t have both options!
  • 2 cups raw spinach. (I promise, you won’t taste it once blended!)
  • 1.5 cups of mixed frozen fruit. (I use a blend of mango, strawberries, pineapple, and peaches, but you can use a berry blend or bananas, too!)
  • 2 cups unsweetened cashew milk.
  • 1 tbsp chia seeds (optional, but it’s great for digestion).
  • 1 tbsp bee pollen granules (great for boosting immunity and energy).
  • 1 cup of ice (to make it both large and extra thick).

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I start by putting the spinach into the blender first. This ensures it’s chopped VERY well, and guarantees there’s no green chunks floating in my smoothie.

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Next, I layer on the fresh fruit. Again, I use a pre-mixed bag of peaches, mango, pineapple, and strawberries, but you can use any mixed blend you prefer. I really like blueberries and strawberries when I use just the Triple Chocolate protein powder.

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I add a full scoop of protein powder on top (I blend my Triple Chocolate and Vanilla Almond), then add a tablespoon of chia seeds and a tablespoon of bee pollen granules. We happen to have a farmer’s market that sells local bee pollen granules (best for combating allergies!), but you can find it at Whole Foods or any health food shop if there isn’t a convenience farmer’s market nearby.

On top of the powders, I add roughly 1 cup of ice (make sure you still have about 2 inches from the top of your blender to ensure proper mixing), and then I pour 1.5-2 cups of unsweetened cashew milk on top. I like Silk’s unsweetened cashew milk, as it’s just 25 calories per cup and has added calcium.

Blend until well mixed, which is about 2 minutes for my crochety old blender.

It tastes so good, I often just toss a straw right into the blender and drink it straight:

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Nom, nom, Paleo goodness!

And, yes, I do drink the entire thing… over 36 ounces and roughly 350 calories! I stay full for HOURS thanks to this baby!

Bon appetit, my friends!

~ Tori

“Savages, Savages, barely even human!”

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I did it! I finally did it!

I managed to convince my husband to run in the Fall Savage Race with me in Florida! Wahoo!

I’ve done it two out of the last three years (missed 2013 due to work commitments) and it has been one of my favorite events: a true test of strength, perseverance, and willingness to get filthy.

In 2012, I ran it just to say I did it:

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I don’t remember what my final time was, but considering it was 25 insane obstacles and over 6.5 miles (and I wasn’t in peak shape), my guess is that I was over two hours.

When I did it again in 2014, I had dropped about 15 lbs and trained significantly more. As a result, I did the race in about 1 hour, 38 minutes – and completed all but two of the grueling obstacles!

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This year my weight is a bit up (about 8 lbs more than last year’s weight), but I’ve also been doing significantly more strength training and I’m finally working to shed the “sugar weight” I gained from my 9+ months of working two jobs and not sleeping. I didn’t gain it overnight, so I can’t expect to lose it overnight. I’m hoping to be back around 125-127 by the time October rolls around and it’s time to compete.

Fortunately, regardless of my weight, this time I’ll have MY HUBBY to support me on the course! I’m so excited and we’ve committed to train together, so we’re going to finish and finish strong. Will this be the year I beat 1:30? We shall see!

Bon appetit, my friends!

~ Tori

Paleo …maybe?

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A former classmate of mine (and a good friend) recently posted on Facebook that she has been sticking to the Paleo diet (which I introduced her to) religiously for two weeks and dropped 16 lbs.

SIXTEEN POUNDS!

Mind you, she was not large to begin with, and I honestly thought she looked fantastic, but I could relate to her desire to lose weight and tone up.

She took my advice and tried Paleo, committing to it 100% (I typically cheat with trace amounts of soy/peanuts and lots of cheese/dairy) and had tremendous results.

In just two weeks of eating clean, she shed 16 lbs and has more energy, clearer skin, and is overjoyed with her success.

Looking back, when I first learned about Paleo in August 2013, I went all-in for 90 days and dropped almost 22 lbs. I didn’t count a single calorie, and ate as much as I wanted. I used Paleo alternatives for bread, candies, etc and never once felt deprived. It took a lot of planning, but for 90 days I completely lost my taste for grains (I honestly can’t tell you the last time I had real bread or pasta) and learned to really enjoy cashew and almond milk.

To be honest, I’m not sure why I went back to non-Paleo foods. I know the holidays were a temptation, but I could have prepared Paleo alternatives to everything I craved. I think I just got tired of the pre-planning required, and eventually let all of my good habits fall to the side.

I have no idea why I did that.

Sticking with a Paleo diet honestly didn’t require much more energy than any other lifestyle. I had to plan meals, yes, but shouldn’t we do that anyhow to avoid living on vending machine junk throughout the work day? Yes, I had to seek out specialty foods, but haven’t I driven 30 miles out of my way to get a gourmet treat now and then? Yes, Paleo foods were a bit more expensive, but won’t I spend more in the long run treating diabetes, hypertension, and other health issues from lack of a nutritious diet in the future?

Seeing my friend’s success and how energized it has made her as urged me to recommit to the Paleo lifestyle, and invest more energy and time into nurturing my body and my spirit.

Recognizing that I’m human, I’m aiming for a 90-95% commitment to Paleo: it’s nearly impossible to avoid ALL soy/dairy influences, but I’m going to go out of my way to purchase Paleo wraps and do some baking this weekend of my favorite Paleo desserts, muffins, and breads.

I do have a bit of an obsession with Rockstars (or “death juice,” as I call them), so I know I can’t make myself give them up entirely. I’ve weaned myself down to 1-2 per week, and I’ll set a cap of 1/week moving forward.

I already have a fridge full or almond milk, cashew milk, lean meats, and veggies, so this transition shouldn’t be too difficult… really, I just need to control myself around candy (there are so many fun Paleo alternatives!) and CHEESE (seriously, why isn’t there a Paleo brie yet??)!

Wish me luck, dear friends! On that note …bon appetit!

~ Tori

DAY ONE: Projected Eating & Food Plan

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I figured posting my food plan for the day on here would help me stick to it, so here goes. Please keep in mind that I’m awake 20+ hours per day, so it’s going to look like I eat a LOT (6+ meals per day), but this is unavoidable due to the fact that I can’t survive more than 4 hours without eating SOMETHING.

Breakfast #1 (2am):
– Medium Green Apple (80 calories)
– Cage-Free Hard-Boiled Egg (60 calories)
– Gummy Prenatal Vitamin (20 calories)
– Gummy Biotin Vitamin (15 calories)
– Coffee w/ Light Cream (45 calories) — technically, the cream isn’t Paleo [no dairy permitted], but I haven’t made it to Whole Foods yet this week to pick up the delicious coconut creamer.

P.S. I know it’s absolutely ridiculous that I still eat gummy vitamins at 30 years old, but it’s the only way I stay consistent. Who looks forward to a chalky pill every morning? No one. A delicious, sour-apple flavored vitamin? Yes, please!

Breakfast #2 (4:30am):
– Celery Stalks (25 calories)
– Cucumber Slices (30 calories)

Breakfast #3 (9am):
– Grilled Chicken Breast (110 calories)

Lunch #1 (12pm):
– Broccoli and Kale Trader Joe’s Salad, no dressing (260 calories)

Lunch #2 (3pm):
– Baby Carrots (35 calories)
– Grapes (105 calories)

Dinner #1 (6pm):
– Mango GemWrap (15 calories)
– Spring Mix (15 calories)
– Rotisserie Chicken Deli Meat (60 calories)
– Bolthouse Cilantro Avocado Dressing (20 calories)

Dinner #2 (9pm):
– Pan-fried (with Coconut Spray) Swai (130 calories)
– Steamed Butternut Squash (65 calories)- Garlic Cauliflower (80 calories)

Miscellaneous:
As you can see above, this adds up to about 1,050 calories, so I’m allowing myself a flex/cheat of approximately 150-200 calories to use at my leisure throughout the day. I’m not going to name it here, as I’m not sure what it will be yet! I’m not going to restrict myself on this cheat, with the exception that I’ll try to keep it as close to Paleo as possible: no grain, no dairy, no soy. My bet is that I’ll splurge on the leftover mango I have at home, or maybe steal a piece of two of extra dark chocolate from the office. We shall see!

I’ve struggled for a while to stay under 1,600 calories per day (impulse-eating, not planning out my meals), so I’m hoping this extra diligence and planning will serve to keep my calorie consumption in check!

Return to Basics

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I feel like I’ve turned into a recorded message on here:

“Sorry for the long silence.”

“Sorry for not posting.”

“Sorry for falling off the wagon.”

First and foremost, who am I apologizing to? You, the readers? Myself? The skinny woman I wish to be? I’m not 100% sure. I don’t think it’s healthy that I’m feeling so much guilt, sadness, and depression over it, though, so I’m going to work on that moving forward.

The last few weeks have been challenging, as I’m working 30-35 hours per week as a Producer (promotion – woohoo!), 40-45 hours at my full time job (recently promoted there, too!), and attending graduate courses two nights per week.

I’ve been sleeping on average of 2-2.5 hours per night, catching up on sleep on Friday and Saturday nights.

I’ve eaten healthy (for the most part), but the long hours and high stress have resulted in a slight weight gain. Here’s the kicker: I’m not actually weighing myself. Instead, I’m going off of how my clothing fits. I’ve really tried to break my addiction to the scale, and I’m proud to admit I’ve only weighed myself three times in the last five weeks. I can tell I’ve gained a little weight because my jeans are a bit more snug, but the size fours still fit – for now.

Before things DO get out of control, I’ve decided to pick back up on my strict Paleo diet. It always worked very well for me, wasn’t restrictive, and left me full and satisfied. I only slacked on it because it required advanced planning and, well, I’m admittedly lazy. However, I spent my Sunday morning grocery shopping and stocking my pantry, fridge, and snack drawer with caveman-friendly foods, so I officially have no excuse.

When I did strict Paleo before, I never counted calories …in fact, I probably ate double the calories on Paleo, but I dropped weight like it was a secret talent. When I first tried the Paleo diet in August 2012, I dropped 22 lbs in three months and actually exercised less: and I was constantly eating. While I definitely don’t have 20 lbs to lose, I wouldn’t mind shedding these 10 lbs – the 5 I put on over the holidays, and the 5 I couldn’t get off before (when I was constantly eating junk).

I won’t make promises about posting here daily, but I’ll try to check in 2-3 times per week. And if I don’t? Well, I won’t be sorry about it.

Bon appetit, my friends!

~ Tori

Healthy Baking

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After a discouraging weigh-in this morning, I decided I needed to wage war against my constant, nagging, inescapable desire for sweets …by baking my own healthy alternative!

I use a Paleo Recipe app called FAST PALEO, which has an amazing collection of dairy and non-dairy Paleo recipes that are quick and easy to make. The best part? You can actually search for recipes based on what you have at home to work with for ingredients!

After an exhaustive 13 hour day between two jobs (mind you, that was with leaving the second job three hours early), I didn’t feel like stopping at the grocery store. I knew I had eggs, coconut flour, cocoa powder, and avocado at home – and I’ve heard avocado is GREAT in Paleo baking – so I tested my luck and did an ingredients search.

Voila: 23 different dessert recipes popped up, most using just those ingredients or one or two more. I settled for this one:

DARK FUDGEY PALEO BROWNIES

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I’m normally bad about adhering to recipes, but I stuck to this one pretty closely: only difference was that I had cocoa powder instead of baking chocolate.

I doubled the ingredients list because I wanted to make sure I had extras to freeze:

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I used two 12-count cupcake pans, which needed only 16-18 minutes to cook at 350 degrees.

Because I used cocoa powder and not baker’s chocolate, I’ll admit that my finished product was more cake-like than FUDGEY, but it was overall delicious and the perfect portion size. If I were to make this exact same recipe again, I would ADD A CUP OF UNSWEETENED APPLESAUCE (or mashed ripe banana) to make it a tiny bit sweeter and more moist.

Here’s my finished product:

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I plan to eat them slightly warmed with a little spoonful of coconut ice cream or some mashed raspberries. To the tune of 150 calories, they pack more then I wanted for a snack, but they’re so full of protein (eggs and sunbutter) plus healthy fats (coconut oil and avocado) that the pros outweigh the cons.

The app is totally free, so if you’re a Paleo dieter like me or just looking for some grain-free/gluten-free alternatives, I definitely suggest checking it out!

Bon appetit, my friends!!

– Tori

Super Simple Paleo Breakfast Quiche

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Tired of Greek yogurt every day, I decided to throw together these super simple crestless quiches for breakfast during the week.

Seriously, these took less than 5 minutes to prep and only 15 minutes to cook. They are endless customizable and store well in the fridge or freezer.

Here’s what you’ll need:

  • A cupcake/muffin pan
  • Cupcake liners (these are optional, but the clean-up is MUCH easier)
  • 12 whole eggs (or 6 whole, 8-10 whites whipped together)
  • Chopped turkey bacon, turkey sausage, or meat of your choice.
  • Assorted chopped veggies (onions, peppers, tomatoes, etc)
  • 1/2 cup low fat cheese (or, if you’re strict Paleo and don’t use dairy, Daiya-brand cheese alternative works!)

Instructions:

  • Preheat over to 350 degrees.
  • While it heats, put the cupcake liners into your cupcake pan.
  • At the bottom of the liner, add in crumbled turkey bacon or a few (small) pieces of turkey sausage. I used Jennie-O Turkey Sausage links and could only fit about 1/2 of a link into each tin.
  • If you’re mixing in veggies, make sure they are THAWED or cooked. These cook too quickly to use anything frozen. I’d recommend no more than 1 tbsp of chopped veggies unless you’re using a BIG muffin tray.
  • If you’re using WHOLE eggs, crack a single egg into each cupcake liner. If you’re using the egg white/whole egg blend, fill the tin to 3/4 full.
  • Salt & pepper to taste (I also added a 1/2 tsp of onion flakes, as well, because that’s my thing).
  • Right before you toss in the oven, sprinkle on a tiny bit of cheese/cheese alternative. I didn’t even use the full 1/2 cup I had set aside, but you can be as generous as you’d like.
  • Bake for 10-12 minutes. I checked mine a few times, as I was trying to keep my yolk soft and my whites cooked, but you can cook it a little longer (up to 16 minutes) without the egg becoming rubbery. Don’t OVERCOOK them if you plan to store them, as reheating them in the microwave could make them tough if they are already well-done.

 

Here’s what my finished product looked like:

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Using whole eggs and a 1/2 turkey sausage link in each, my crustless quiches were roughly 95 calories each. Not bad! I had two for breakfast this morning and plan to enjoy them over the weekend, as well. I’ll freeze the extras for future enjoyment or a quick and easy snack.

These are great for Paleo dieters, low-carb friends, or anyone that needs a quick, protein-filled breakfast in a hurry.

Bon appetit, my friends!

Tori

Almond Flour Waffles: Paleo!

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I woke up this morning with a severe hankering for a soul food breakfast. I wanted waffles. I wanted maple syrup. I wanted doughy, fluffy goodness. I wanted to cheat on my diet with everyone bone in my body and taste bud on my tongue.

I was given a waffle maker nearly seven years ago, which I have probably used twice, maybe three times in my life. Since switching to the Paleo diet in 2012, I’ve never even opened the cabinet in which it has been stored, patiently waiting to be put to its purpose.

Instead of going to iHop or Mimi’s Cafe and completely ruining my diet on this foggy, Sunday morning, I decided to get creative and construct a Paleo alternative that would satisfy the fiercest of cravings.

The following recipe makes three full-sized waffles.

Basic Ingredients List:

  • 1 3/4 cups almond flour.
  • 3 whole eggs.
  • 3/4-1 cup of So Delicious Unsweetened Coconut Milk (I used just a little over 3/4 cup, but you can water it down to a full cup and the texture is the same).
  • 1 1/2 tsp of Baking Powder.
  • 2 tsp of pure vanilla extract.

Mix-In Ideas:

  • 6 tbsp unsweetened coconut flakes.
  • 4 tbsp Enjoy Life Chocolate Chips.
  • 1/4 cup blueberries.
  • 1/4 cup diced banana.
  • 1/4 cup diced pecans, walnuts, or almonds.
  • Get creative! You can stir in just about everything as long as it’s not liquidy. If you do add fruit (such as the blueberries), so with just 3/4 cup of coconut milk in the recipe above.

Instructions:

Spray your waffle-maker with a non-stick spray. If you’re a true Paleo-follower, avoid canola or soy-based sprays, which are the most common on the market. I actually found a coconut oil spray at Whole Foods a few weeks ago, so it’s been my standard for cooking everything lately! You can also just dip a paper towel in cooking oil and rub the waffle-maker if you don’t have any sprays.

While the waffle-maker preheats, combine all ingredients from the waffle-base ingredients list. Stir until well-mixed. It should be a little thicker than normal pancake batter but thinner than a brownie batter. Once fully combined, stir in any mix-in ideas from above. I added coconut flakes and the Enjoy Life chocolate chips – I was going all out! I also added a tbsp of cinnamon, a personal favorite. I think cinnamon accentuates the flavors in chocolate and the homeopathic benefits make it a win-win!

A huge bowl of batter.

A huge bowl of batter.

Once the waffle-maker is warmed up, spoon batter into each of the four compartments. DO NOT OVERFILL. I used about 1/4 cup batter per section, which covered the bottom but did NOT fully hide the metal indentations. The waffles will fluff up, so you need to leave room for them to grow without overflowing the machine. My waffle-maker has preset timers on it, so I didn’t have to pay attention to cook times, but I would say it was roughly two minutes per side.

This sucker is HUUUUGE.

This sucker is HUUUUGE.

I will admit, these waffles pack a substantial caloric punch: for my recipe (with coconut flakes and chocolate chips), each waffle was about 700 calories with roughly 29 grams of carbs, 58 grams of fat, and 26 grams of protein. Fortunately, I found it to be sweet enough without any syrup and it was EXTREMELY filling. I’m STUFFED.

I’m going to try to modify the recipe to bring it down under 600 calories – perhaps a blend of coconut flour and egg whites will help. I’ll have to play around with it! In the meantime, this recipe satisfied every craving and paired perfectly with a hot cup of coffee this morning.

Bon appetit, my friends!

~ Tori

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Paleo Mexican Casserole!

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I had a hardcore craving for Mexican food last night. I mean HARDCORE. I was salivating at the thought of refried beans, queso, and crunchy tacos.

Unfortunately, we’re just a week or so into the New Year and I am NOT going to give in that easily. Feeling creative, I decided to experiment in the kitchen and concoct my own Paleo Mexican Casserole with the ingredients I had on hand.

I’m telling you… this baby tasted even better than it looked. Holy cow. It was spicy and decadent and 100% grain free. And, amazingly, it was simple to make. Grab your grocery list, baby, I’m about to lay it all out for you!

Fake-Polenta Crust:

  • 1 cup coarse almond flour.
  • 2 whole eggs.
  • 2 tbsp dried onion flakes.
  • 1/4 cup water.
  • 1 tbsp chili powder.
  • 1 tbsp chopped cilantro.
  • 1 tbsp baking powder.
  • Dash of sea salt.

Mexican Veggies:

  • 1 large zucchini, chopped.
  • 1 large sweet onion, diced small.
  • 1 container of mushrooms, chopped.
  • 1 whole yellow pepper, thinly sliced.
  • 1/4 cup chopped cilantro.
  • 4 tbsp chili powder.
  • 1/4 cup water.

Taco Meeeeeaaaaaat:

  • 1 pound lean (93/7) ground beef.
  • 1 cup spicy salsa (or mild, if you’re wimpy).
  • 2 tbsp garlic powder.
  • 2 tbsp chili powder (noticing a trend here, I bet).

Optional Ingredients (you’ll see when to use these):

  • 1 cup Daiya cheddar cheese alternative. (Or real cheese if you’re a Dairy-Paleo person)
  • 1 cup Daiya mozzarella cheese alternative. (Or real cheese if you’re a Dairy-Paleo person)
  • 2 cups salsa.
  • Fresh cilantro (for garnish).
  • Fresh jalapeno (for garnish).
  • Fresh sliced avocado (for all humans, everywhere, to be eaten in copious amounts with all meals).
  • 1/2 cup So Delicious Plain Coconut yogurt. (Or sour cream, if you’re a Dairy-Paleo person)

Instructions:

Preheat oven to 400 degrees.

While it’s heating, combine ingredients for the fake polenta crust. I know some people recommend sifting, combining dry then wet, etc. Look, I’m a simple girl who likes to eat. I just throw things into a bowl and mix. I made this recipe up on a whim and it worked. Trust me. Just combine the flour, water, eggs, baking powder, and seasoning into a bowl and mix thoroughly. It should look like thick pancake batter.

On a greased casserole dish (I used those disposable 9″ x 13″ cake pans because I hate clean up), pour the batter evenly to coat the surface of the pan. It should make a thin layer, but there should be enough to fully cover the bottom.

Place in oven (while still preheating) so it starts to cook. You’ll want to precook this a bit so it gets nice and crunchy. The preheating time is perfect!

Meanwhile, I used two pans to individually cook the veggies and meat. To be honest, you could likely saute all of the ingredients together, but I had this craving for layers (think the layered tostada dish at your favorite Mexican restaurant – yum!), so I cooked the veggies and meat separately. Plus, this allowed me cook off the excess moisture from the veggies (onions get moist, friends!) and keep the meat saucy.

Whatever you decide to do, cook the ground beef all the way through (no pink left) and make sure your veggies are nice and tender. Should be roughly 6-8 minutes on medium-high heat.

When the oven BEEEEEEEPS to let you know it’s preheated (should be about 7-10 minutes, depending on how fancy schmancy your kitchen appliances are), pull the “polenta” crust out of the oven for layering. It should look like half-cooked cookie dough: safe to eat but still squishy. If it’s a little closer to done, don’t stress – the moisture from the ingredients will keep it from overcooking.

I layered the VEGGIES first, creating an even (but thick) layer across the crust. Since the crust was still slightly undercooked, the veggies sank into it – perfect visual effect! I then tossed a light layer of Daiya (non-dairy, non-soy cheese) on top, followed by a thin layer of spicy salsa. On top of the salsa, I layered the cooked ground beef, followed by another layer of salsa and then more cheese.

I popped the dish into the oven for about 15 minutes (at 400) and was thrilled by the finished product. The crust puffed up and fully encased the casserole and it was easy to slice and serve.

Per my calculations, the entire dish (which was pretty huge) was between 2,800-3,000 calories (based on my ingredients; subject to change if you use higher fat meat or real dairy cheese) and made EIGHT generous servings at roughly 360-380 calories each. I topped each slice of the casserole with a few slices of avocado (30-45 calories), fresh sliced jalapenos (negligible calories), green onions (about 5 calories), and a single dollop of plain coconut yogurt (about 25 calories).

So, for about 450 calories, I had a gigantic, Paleo-friendly Mexican casserole that even my husband, Carlos (yes, he’s Mexican!), found delicious.

There you have it, my friends.

Bon appetit!

~ Tori

Quick and Easy Crockpot Paleo Chicken

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A quick and easy recipe for Paleo-on-the-run!

Ingredients:

  • One pound organic, farm-raised chicken breasts.
  • One jar (16 oz) organic salsa. (I do the SPICY kind!)
  • One large yellow onion, chopped.
  • One large green bell pepper, chopped.
  • 1/2 cup chopped green onions.
  • 1/4 cup chopped fresh cilantro.
  • 1/4 cup chili powder.
  • The juice of two limes.
That is one of the biggest onions I've ever seen. It must weigh two pounds.

That is one of the biggest onions I’ve ever seen. It must weigh two pounds.

Directions:

Combine all ingredients in your crockpot. If the salsa doesn’t fully cover the meat, add a cup of water and an additional tablespoon of chili powder to ensure the meat and veggies are submerged.

I put my crockpot on high and let it cook for about three hours. The other option is to put it on low and let it cook all day, but I’ve discovered it has a tendency to get saltier that way (cooks down all of the water). If you need to cook it all day, consider adding extra water and use a low-sodium/no salt added salsa & spice mix.

Chili Powder

Chili Powder (Photo credit: artizone)

Serve with Paleo wraps (Julian Bakery makes them – a bit expensive, but convenient!) or over cauliflower rice!

Bon appetit, my friends!

~ Tori

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