Tag Archives: recipe

Primal Spanish Rice Bowls + 30-Day Supply of Siggi’s Yogurt Giveaway!

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Tuesday night, I made a meal which Tommy called “one of his all-time favorites.” This is a big deal, so I thought I’d share it with you!

Most of it was pretty standard - a burrito bowl! But what he was really excited about was the rice, so I will share how to make that!

Here’s a little preview of the meal!

Doesn’t that look delicious? Since most of the items are just the item chopped up, I won’t explain all of that. But the rice - here goes!

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Fit Foodie Friday: Primal Shrimp & Grits!

One of my favorite foods of all time is Shrimp & Grits. Ever since the trips I took to South Carolina and Georgia, I have basically been obsessed with it! 

Well, guess what? You know I had to make it primal! 


Here’s what I did: 

Preheat the oven to 375 degrees, and remove the shells from a bag of shrimp. 

Sautee the shrimp on medium heat until they are no longer transparent. 

Add half a block of cream cheese, 1/4 cup cottage cheese, and about three ounces of shredded (by yourself - not bought that way) cheddar cheese to the shrimp. 

Add a BPA-Free can of tomatoes and green chilis to the mix, and mix it well! 

Pour this melted goodness into a casserole pan. 

Make some cauliflower rice (steam the rice, then put it in the food processor until it is the texture of rice - or close to it), blend about another ounce of cheese into it and spread it on top of the melty shrimp mix. 

Cut up a medium jalepeno, and put the pieces on top of the cheesey cauliflower layer. Put in the oven, and bake for 15-20 minutes - until the top is golden brown and the jalepeno pieces appear cooked! 

Slice it up and serve - and enjoy a low carb, non-gmo version of my delicious fave! 

What would you like to see me Primal-ify next? 

Don’t forget our Bring a Buddy workout challenge starting Monday

xoxo, 

Mandie 

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How To Cook A Country Ham & #BeeSweet (Honey Giveaway!)

I know I normally post recipes that are Primal/Paleo, which means no sugar added… But sometimes, I do like to have things on the sweeter side, and when I do, I want them to be NATURAL! So that means honey, agave, stevia, or even sugar, but never artificial sweeteners like aspartame, sweet & low, etc, or even high fructose corn syrup.

For that reason, when I got the opportunity to try Nektar Naturals, which are a crystallized honey pellet with a bit of pure cane sugar, I thought I’d give them a shot!

One thing that appeals to me as someone who travels a great deal is the fact that it’s honey without the mess! I have gotten sticky honey all over the place, and have also had to deal with bottles I couldn’t get open, or honey that has solidified in the bottom of the jar that I have to do some extra work to get to use!

So here we go – Let’s #BeeSweet!

Does that put this song in your head?

Two weeks ago, I shared a recipe for Ham that was totally savory. Ever eat something, think “Wow, that was really good and we hadn’t had that in a while?” and then make it again right away? That was our ham situation, but we decided to make it differently!

I learned quite a bit in this process – like that there are city hams (pre-cooked) and country hams (cured) and that you have to cook them differently! We got ours from a farmer’s market, and it was a big country ham!

First I thawed it out. Then I “scored” it, which means using a knife to cut lines into the sides. 

Preheat your oven to 325 degrees, and put your scored, thawed ham into a roasting pan. In the pan, put a couple tablespoons of the vinegar of your choice - ACV, balsami, regular, red wine, whatever you choose! Then put water in the pan until there are a couple inches of water in it. 

To find out your cooking time, multiply the number of pounds of ham you have by twenty minutes. That is going to be the TOTAL time  you cook it! 

Take your total time and subtract 30 minutes, and put your ham in the oven with the timer saying that time. 

When the timer goes off, take it out, and here’s where the fun begins! 

I sprinkled a couple tablespoons of the Nektar Naturals on the ham, along with some seasonings (thyme, garlic, and cinnamon) and put it back in the oven for 30 minutes, and then “ta-da!” Amazing ham. 

I served it with broccoli and raw, grassfed butter! 

You know that I am making “Primal Split Pea Soup” with the carcass/leftovers now, too! 

Anyway, you can get Nektar Naturals to either make ham, or sweeten your tea, or whatever you’d use honey for at Walmart, or, if you follow the directions below, you just might win one, and get it delivered to your doorstep in a pretty little package like I did! 😉 


Here is how to enter the giveaway! 

Nektar Naturals #BeeSweet Giveaway!

I wish you luck and sweetness in the New Year! 

What would you like to see me Primal-ify in 2016? 

Don’t forget to check out my jamberry for a good cause party on facebook and my “Design Your Best Year Ever” group - details on both in my last blog! 😉 

xoxo, 

Mandie 

P.S. 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Fit Foodie Friday: Recipe Round-Up! Spaghetti Squash and Awesome Dip!

This week, I have a couple delicious primal recipes to share that I made this week! 

The first is one that I was so excited for when I saw it that I had to make it that day. Does that ever happen to you? 

I basically took this recipe, added sautéed kale, and replaced chips with cucumbers, and it was awesome! I am going to call it “awesome dip,” because I think that describes it pretty perfectly! 

The finished product - awesome dip!
Yum. I am ready for my close up!

It was even better reheated the second day! 

Next, I have a classic that I thought I should include because it is a Primal favorite - spaghetti squash! 

One of the things on my learning curve in switching to Primal eating was learning that in most cases, it wasn’t the carbs that tasted so good, but rather whatever I put on them. So sometimes, I made meat and cheese pasta sauce and just ate that! But eventually, I started eating spaghetti squash instead. Again, like most of my recipes, it is super versatile - you can go crazy with whatever you want when it comes to toppings! 

So, for the spaghetti squash itself - cut the squash in half length-wise. Scoop out the guts (the stringy part and the seeds, not the “meat” of the squash) and discard. Put about 1-1.5″ of water in a pan. Put the squash facedown in the water in the pan and cook at about 425 degrees for 30 minutes. Take it out of the oven and let it cool, then use a fork to scrape out and form “noodles.” 

Top with whatever you want, and enjoy! 

A couple things to note about commercial spaghetti sauce: most of them have sugar or artificial sweeteners added. For this reason, I usually make my own sauce using diced tomatoes (NOT in a can, unless the can is BPA-free), garlic, oregano, thyme, onions, kale, and mushrooms! 

So, this time, mine had that (but I didn’t have kale for the sauce) as well as grassfed ground beef and some raw cheese from grassfed cows! 

Spaghetti Squash! If you just move the cheese mound over a bit, you can see the food underneath!

Ok, a lot of cheese! 

Like I said, you can top it however you want - the world is your oyster! I have yet to make a chicken alfredo version with mushrooms, but you better believe that is coming on the horizon! Or perhaps a shrimp alfredo during Lent? 

What would you like to see me make? Let me know what you’d like me to Primal-ify! 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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Fit Foodie Friday: Primal Taco Seasoning!

Oh boy… Three blogs in a row of Fit Foodie Friday means 3 weeks in a row of only blogging one day a week. I guess I have too much on my plate! (See what I did there? I’m sorry. I understand if you unsubscribe from my blog after that bad joke! 

I plan to write quite a few new blogs soon. I have the topics and content, I just need screen time! I bet that isn’t too common of a statement these days! 

Ok, enough of that! I will just say you have some great posts to look forward to and get on with it! 

Did you know that taco seasoning (and so many other things) bought from the store has sugar added to it? At least all the varieties I have found do! 

To avoid it, I found the following recipe a couple years ago, and have been making it ever since! 

(Well, that is for a whole primal taco salad - you can improvise the rest - seasoned meat, red onion, tomato kale, avocado, raw cheese from grassfed cows), but I will help you season your meat!) 

For every pound of grass fed ground beef (or chicken, I suppose!), add: 
2 tsp paprika, 
.5 tsp sea salt 
1 tsp chili powder 
1 tsp onion powder 
1.5 tsp cumin 
and .5 tsp garlic powder ! 

Then, like I said, mix it in a salad! I hope this opens your eyes to some creepy things on food labels, like added sugar. Here is an old blog that exposes some label sneakiness, as well as a new video* that has some other food label information that might interest you! 


*wardrobe provided by PrAna Palo Alto

What is your favorite healthy version of a store-bought convenience food? Are you aware of any other sneaky label tricks you’d like to share? 

xoxo, 

Mandie 

P.S. 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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Fit Foodie Friday: Primal Portabella Piles!

Since I did another round of the 3-Day Refresh this week, I didn’t cook much as far as original recipes are concerned! Monday was leftovers, Tuesday through Thursday was the Refresh, and then today I had to cook SOMETHING for the blog! 

I am pleased that the Refresh worked - I lost 5.5lbs, but even better, I am not craving all the bad things that I was eating all of September, so I feel confident I am on a great trajectory to health, like I was before a month of visitors and being tourists in our area! 

But I did want something delicious to celebrate, so I kind of just combined a few things that sounded delicious together! 

So here we go - Primal Portabella Piles! 


I started by sauteeing about 3/4lb bacon, which was cut into small (about 1″) slices. We buy the “step two” bacon at Whole Foods, and this time it was Black Forest. While the bacon was cooking (and of course, taking time to move it around in the pan so it didn’t burn), I cleaned 8 portabella mushrooms and put them in a pan.

Once the bacon was cooked, I removed it and put it into the portabella caps. I added a bunch of spinach to the pan, and stirred it in the bacon & bacon fat until it wilted. Once it was mostly wilted, I added a half pound of scallops and turned the heat to high! After a couple minutes, I added a little heavy cream from grassfed cows! I cooked these until the scallops were cooked, and then spooned the mixture onto the top of the mushrooms! 

Finally, I put some whole mozzarella that I had previously grated onto the top, and put the pan in the Nu Wave (or oven at 350 degrees) and cooked it for about 8 minutes - until the cheese melts, the mushroom cooks, and the scallops have a little golden tints to them! 😉 

The great thing about these, is you can really go crazy and put anything you want on them to really make them “your own” with what you want! 

I hope you enjoy! I am excited to have this week to do more cooking! 

xoxo, 

Mandie 

P.S. I am doing a Primal Challenge for FREE on Facebook starting Monday. Click here to join! 

P.P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Fit Foodie Friday: CUPCAKE EDITION!

Before you get TOO excited, it’s probably not the cupcakes you’re thinking… 

THESE cupcakes are low carb, paleo/primal/keto, gluten-free EGG cupcakes! 

I did an experiment to see about skipping steps - how saving time would go! 

Almost a year ago, I made egg cupcakes and posted the recipe on instagram.  


Tonight, I made something very similar, but thought to myself “Why am I cooking the veggies twice?” 

So today, since I wasn’t adding meat to the egg cupcakes, I tried chopping up a bunch of kale, parsley and mushrooms and just putting them into the egg and milk mixture, then pouring it into the cupcake pan and baking it. 

Well, let’s say this. You know how when you cook any sort of leafy green thing, it shrinks down? If you try to put two whole bunches of kale in, you will have a lot of leftover kale shoved off to the side to sauté later and make something else. But other than that, I’d say it was a success! 

So, here’s what I did: 

Pre-heat oven to 400°. 

Whisk 11 eggs, and add 2TBS milk.  

Add raw, cut up veggies that you did not feel like pre-cooking and mix it up.

Grease a cupcake pan and put some cut up kale in it.

Pour the egg and milk and mushroom (those were my choices) mix on top of the kale.

Pop into the oven for about 12-15 minutes, or until the egg top is puffy and turns golden brown.

Put some Boursin on top (or into the middle - we think that would have been better, but I forgot until it was already in the oven)!

Remove from the oven & enjoy!

Some things I love about this recipe are that they are so versatile - you can put anything you want inside! Also, I love that they are portable - you can kinda just put them in whatever container and take them to go very easily for a delicious and healthy snack! 

What would you like to see my primal-ify next week? I have a primal challenge coming up the 12th! 

And this Monday, I am co-hosting a webinar about Beachbody coaching. Click here if you are interested! 

xoxo, 

Mandie 

Fit FILIPINO Foodie Friday! Carne A La Cubana!

Well, hello! If you didn’t already know, my gorgeous boyfriend is half Filipino. =) 

As such (especially in and around Daly City), we have had a lot of adventurous food choices, which lend themselves well to the nose-to-tail aspect of Primal eating - things like fish head soup (yes, I ate a fish eyeball at his Grandma’s house), and different organ meats! It’s common in almost every culture but American! It is healthy for you, and I feel better about an animal losing its life for my food if I know the whole animal was used! 

Anyway, this recipe doesn’t actually have organ meat, though it could! It just happens to be my favorite Filipino dish! I combined recipes between the ingredient list from the restaurant where I first found it, and this recipe here! 


Obviously, the presence of chickpeas, peas (which I forgot, but were in the recipe) as well as raisins and bananas don’t make this an ideal primal meal, but if you’re going with JERF and moderation, this is delicious! 

Without further ado, here’s the recipe I used (plus peas, because I meant to add them)! 

Ingredients: 

2lbs ground beef (or one pound each beef or pork, or sneak in organ meat)!
½ cup raisins
1 cup frozen green peas
1 can garbanzo beans
10 baby carrots, diced
1 giant red pepper, diced
1 medium yellow onion, minced
1 teaspoon minced garlic
1 medium tomato, diced
3 tablespoons tomato paste
1 tablespoon gluten-free soy sauce
3 tablespoons Worcestershire sauce
6 pieces fried banana (saba)
6 pieces fried eggs

Directions: 
In a large cooking pan, sauté the onion, garlic, carrots, tomato and red pepper.
When the tomato becomes soft, put-in the ground beef and pork. Cook for 5 to 7 minutes.
Pour-in tomato paste, Worcestershire sauce, soy sauce, and raisins. Stir and then cover the pan. Simmer for 10 to 12 minutes or until the liquid evaporates.
Remove the cover and then put-in the green peas, garbanzo beans. Cook for 5 to 8 minutes in low to medium heat.
Arrange in individual plates with steamed rice, fried bananas, and fried eggs.
Serve. Share and enjoy!

Optional additions: You can serve this over rice, cauliflower rice, or fried potatoes (Patio Filipino’s site says “Friend Potatoes,” which made me giggle)!

Notes: In case you don’t know how to make fried bananas: I sliced bananas, put honey on each side and sauteed them in hot butter.
Also, for the eggs: we didn’t fry all six eggs at once, just fried a few initially and then made them fresh to top leftovers - or mixed the Carne a la Cubana in with scrambled eggs for leftovers!

Let me know what you think if you try it! 😉 

What else would you like me to Primal-ify? 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Fit Foodie Friday - Ranch & a Great Way To Use It!

Wednesday night when I was hanging with my friend Elle, we both shared one of many similar sentiments, so I am guessing that we are not alone in this… 

Do you ever take a long break away from eating salads, and then have one really good salad and wonder why you aren’t eating them all the time? I know that when I lived in the midwest, I was cold 3/4 of the year and wanted to eat hot food all the time, but now that we live in California (Elle is from Chicago), there’s no excuse! 


HOWEVER, one thing that makes salads tough is salad dressings. No, I don’t mean because of fat content, but rather because so many of them are full of gross oils, like canola or vegetable oil, which are so bad for you, they nearly negate the goodness you are providing yourself by eating a salad! 

As I mentioned above, I am from the Midwest, and it is a documented fact that White Midwesterners love ranch. So, needless to say, I made a creepy oil-free Ranch dressing today! And oddly enough, the reason I made it was only partially because of the salad conversation last night! 

At my shoot Wednesday, I met a wonderful wardrobe stylist who is also a foodie, and she was talking about one of her favorite restaurants, and the Buffalo Cauliflower they make. That got me thinking - what can I do with that recipe idea? So I came up with this - Buffalo Chicken & Cauliflower Casserole, drizzled in Primal Ranch dressing! 

We’ll start with the casserole! 

Buffalo Chicken & Cauliflower Casserole!

Primal Buffalo Chicken & Cauliflower
If you have wanted to feel healthy eating Buffalo Chicken something, here is your chance!
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Print
1512 calories
37 g
548 g
106 g
114 g
61 g
1237 g
4377 g
14 g
4 g
35 g
Nutrition Facts
Serving Size
1237g
Amount Per Serving
Calories 1512
Calories from Fat 936
% Daily Value *
Total Fat 106g
164%
Saturated Fat 61g
307%
Trans Fat 4g
Polyunsaturated Fat 6g
Monounsaturated Fat 29g
Cholesterol 548mg
183%
Sodium 4377mg
182%
Total Carbohydrates 37g
12%
Dietary Fiber 14g
58%
Sugars 14g
Protein 114g
Vitamin A
110%
Vitamin C
618%
Calcium
25%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One Rotisserie Chicken (organic, free-range), torn into small pieces
  2. One Head Cauliflower, in bite-sized pieces
  3. One (Head? Stalk? Grouping of Stalks?) Celery, diced
  4. One Brick (one cup) Kerrygold Butter
  5. Two Garlic Cloves, minced
  6. 2 Teaspoons Paprika
  7. 1/2 cup hot sauce (Frank's Red Hot is best, in my opinion)
  8. 2 TBSP Apple Cider Vinegar
Instructions
  1. Melt the butter in a pot on low.
  2. Add spices (garlic, paprika, ACV)
  3. Add hot sauce.
  4. Add cauliflower, as you break the pieces up.
  5. Add chicken.
  6. Stir so the cauliflower and chicken are evenly coated with the sauce mixture.
  7. Bake in new wave for 22 minutes (or oven at 350 degrees).
  8. Add celery pieces once it is all cooked, so they don't get soggy. Stir them in well!
  9. Stir and drizzle ranch on top.
Notes
  1. It doesn't have to be a rotisserie chicken - it is just easier that way! You can also use bleu cheese instead of ranch, but I prefer ranch! I was thinking it might be good as well to sprinkle parmesan cheese on top!
beta
calories
1512
fat
106g
protein
114g
carbs
37g
more
MandieM.com http://www.mandiem.com/

Because of the celery, I don’t know how this will reheat. I will see soon! But this might be a “I have some hungry primal friends coming over” type of meal as opposed to a “I am single and live alone and don’t mind re-heating and eating the same thing all week” type of meal! Also, yes. I used rotisserie chicken again - and I know it’s lazy. But I just got back from LA today and was tired! 😛 

And of course, the ranch! 

Primal Ranch Dressing
Ranch Dressing, minus creepy oils!
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Print
325 calories
29 g
64 g
16 g
18 g
10 g
502 g
1412 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
502g
Amount Per Serving
Calories 325
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 1412mg
59%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
5%
Sugars 23g
Protein 18g
Vitamin A
11%
Vitamin C
7%
Calcium
63%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups plain Greek yogurt (organic, full fat, and if possible - not pasteurized!)
  2. 1 tsp garlic powder
  3. 1 tsp onion powder
  4. 1 tsp dried parsley
  5. .75 tsp dried dill
  6. ½ tsp salt
  7. .75 tsp pepper
Instructions
  1. Put ingredients in your magic bullet or magic bullet-esque blender. Mix those bad boys up. Put on everything & enjoy your life!
Notes
  1. Because there are no preservatives in this dressing, it will not last as long as a traditional bottle of dressing would. Your expiration date is basically whatever it said on the yogurt container! This is encouragement to eat lots of salads! ;)
beta
calories
325
fat
16g
protein
18g
carbs
29g
more
Adapted from Mark's Daily Apple Forum
MandieM.com http://www.mandiem.com/

Between these images and looking back at my instagram feed from a long time ago, I am painfully aware that I do not take attractive food pictures! I am sure that some of it is now my recent phone issue (which also explains the pics being bad from long ago), but I am thinking of trying to find an online course in food photography! Anyone know of any good courses to suggest? 

Anyway, I hope that you love the recipes! If you try it, especially if you make any changes, let me know! I would love to hear what you think! Is there anything you’d like me to Primal-ify? 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

Fit Foodie Friday: Before & After Edition!

Are you a wheel watcher? My stepmom is OBSESSED with Wheel of Fortune! 

Remember the puzzles that are called “Before & After?” It’s where the middle word or words are part of two different phrases - one that starts the puzzle, and one that ends it! 

Well, today’s Fit Foodie Friday recipe is a Before & After, like the puzzles. Are you ready? 


It’s a combination of Butter Chicken & Chicken Salad! It’s been in the 90s a couple days here on the Peninsula, so we’re doing a Flashback Friday to the first Fit Foodie Friday chicken salad recipe with primal mayo, but adding JUST THE SAUCE that was left over from our Butter Chicken from our little date to an Indian place on Castro Street! Made a whole new meal that was totally delicious! 

The rest of the week, I was basically just cooking vegetables in butter or bacon fat, and eating either that, MORE primal cole slaw, raw veggies, or those aforementioned items with some delicious sausages we got from the Milk Pail, including one that had spinach & gruyere! 

What is the most creative thing you have ever done with your leftovers? 

xoxo, 

Mandie 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
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Fit Foodie Friday - Recipe Roundup #4!

Hello hello! Happy Friday! Here are a couple recipes for salads I think you will love! Salads are perfect for when the weather is too hot to cook, and you just want to get a lot of nutrients from vegetables into your body fast! 

I made a couple salads in the past week - a fattier one with protein, and a vegetarian/vegan option perfect for everyone that I think I adapted from a meal option from the 3-Day Refresh (which is on sale this month as a challenge pack - the 3-Day Refresh + Shakeology, by the way)

Here’s a tuna salad recipe that I adapted from my mom’s recipe (which uses noodles and traditional instead of primal mayo, so would not be considered primal/paleo like mine is)! I used more of that Primal Kitchen Mayo I have been raving about in these recipes for Primal Chicken Salad and Primal Coleslaw… It’s funny, because Tommy and I joked about the option they give you to have three jars automatically shipped a month, but we may actually even go through those, so it might not be the worst idea! In case you’re wondering, Primal Mayo uses avocado oil instead of canola oil like most, and here’s a reminder of why most vegetable oils are bad for you

Primal Tuna Salad
This is a Primal Tuna Salad adapted from my mom's recipe. Easy to make, easier to enjoy!
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Print
2295 calories
79 g
263 g
160 g
148 g
26 g
1986 g
1224 g
32 g
0 g
125 g
Nutrition Facts
Serving Size
1986g
Amount Per Serving
Calories 2295
Calories from Fat 1385
% Daily Value *
Total Fat 160g
246%
Saturated Fat 26g
131%
Trans Fat 0g
Polyunsaturated Fat 63g
Monounsaturated Fat 62g
Cholesterol 263mg
88%
Sodium 1224mg
51%
Total Carbohydrates 79g
26%
Dietary Fiber 41g
166%
Sugars 32g
Protein 148g
Vitamin A
105%
Vitamin C
343%
Calcium
30%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cans sustainably caught tuna - watch for weird ingredients
  2. 4 zucchini
  3. 2 avocados
  4. 1/2 cup Primal Mayo
  5. 1 cup frozen peas (yeah, I know they are legumes, but they add a certain sweetness! Plus, JERF, moderation, etc!)
  6. 1 bunch celery, chopped
Instructions
  1. Cut zucchini into "zoodles" of your choice, either by slicing, using a spiralizer, Julienne cutter, whatever you prefer. Oddly enough, I used a french fry press we bought to make sweet potato fries!
  2. Place in large bowl.
  3. Slice celery into small pieces, add to bowl with celery.
  4. Add peas.
  5. Cut avocado into small cubes, add to bowl.
  6. Open cans of tuna, and give the tuna juice to your cat (if applicable). Put tuna in bowl.
  7. Add mayo. Enjoy!
Notes
  1. This was anecdotally "eye-balled," so feel free to add or subtract or change the amounts. Like most everything, I think this would be good with bits of bacon! ;) Yields a pretty large amount (big glass bowl), but we make it to have for a few days of eating!
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calories
2295
fat
160g
protein
148g
carbs
79g
more
MandieM.com http://www.mandiem.com/
And here’s the vegan salad I adapted from a meal option from the 3-Day Refresh (or maybe the Ultimate Reset, but I am 99% sure it was the Refresh)! You know you are doing a good cleanse if the recipes are so good that you want them again after - or if you get to eat at all during a cleanse! 😉 

Cucumber & Tomato & Avocado Salad
Delicious, refreshing vegan salad full of veggies and filling fat!
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1194 calories
105 g
0 g
88 g
20 g
13 g
2060 g
118 g
42 g
0 g
70 g
Nutrition Facts
Serving Size
2060g
Amount Per Serving
Calories 1194
Calories from Fat 751
% Daily Value *
Total Fat 88g
136%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 59g
Cholesterol 0mg
0%
Sodium 118mg
5%
Total Carbohydrates 105g
35%
Dietary Fiber 41g
162%
Sugars 42g
Protein 20g
Vitamin A
125%
Vitamin C
249%
Calcium
30%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Three large tomatoes
  2. Three large cucumbers
  3. One red onion
  4. One bushel celery
  5. Two avocados
  6. Two TBSP Olive Oil
  7. Two TBSP Balsamic Vinegar
Instructions
  1. Chop/measure all ingredients.
  2. Put in bowl.
  3. Mix it up.
  4. Enjoy!
Notes
  1. Again, the measurements were estimated, as I eyeballed it. Go with your preference and how it tastes! If you try any modifications, please share them with me! Isn't it colorful and beautiful? Eat the rainbow!
Adapted from The 3-Day Refresh
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calories
1194
fat
88g
protein
20g
carbs
105g
more
Adapted from The 3-Day Refresh
MandieM.com http://www.mandiem.com/

What are some of your favorite healthy Summer salad options? Anything you’d like to see me Primal-ify for our next Fit Foodie Friday? 

By the way, as you can gather from my second-to-last post, one of the things that makes me happiest in life is the way Beachbody coaching has impacted it! I am running a 5-Day Sneak Peek into Beachbody Coaching starting Monday with some coaches on my team. Click here to see what Beachbody coaching is like! 😉 

Have an amazing weekend! 

xoxo, 

Mandie 

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Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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Fit Foodie Friday: Recipe Roundup! #1

This has been in the making for a while, so I am really glad that it is finally here!

While I was doing the 21 Day Fix Extreme, I must say that I wasn’t getting that creative in the kitchen, with the exception of meals I made for other people that I didn’t get to eat, or this cauliflower wrap thing!

Now that it is done and Tommy and I are working on “Primal-ifying” the 21 Day Fix Extreme meal plan and using it safely in conjunction with our own exercise plans (with a lot more yoga, and mine including Beachbody workouts like Brazil Butt Lift and PiYo), I have been cooking much more!

As such, I wanted to start sharing the new recipes I’ve tried over the course of the week with you! And, since I won’t always be doing new stuff, sometimes it will be just taking stuff from my instagram and promoting it from there to here - so it’s easier to find without scrolling through thousands of posts!

Anyway, without further ado, here’s what we’ve made and eaten recently!

One of the first things we wanted when we were finished with 21 Day Fix Extreme was FAT, since we are usually fueled by it! So we ordered a three-pack of Primal Mayo from Thrive Market, and went to town! 

I really loved the way the Primal Mayo came packaged! 

Once we got it, we got an organic, free-range rotisserie chicken from Whole Foods, and I picked all the meat off and combined it with some cut up celery and some mayo and made some DELICIOUS Primal Chicken Salad! (Exact amounts aren’t necessary - it’s so simple - three ingredients, however you like!) 

Doesn’t that look tasty? It helps that it’s healthy! 

Next, we went in the direction of what many would call “weird meats!” 

Primal eating calls for nose-to-tail consumption. The reason behind it from a nutritional standpoint is that the organ meats and “other parts” are often extremely dense in nutrients, and are great from an ancestral health standpoint. Many cultures actually treat parts that Americans throw away as delicacies, and they are healthier for it! I personally agree with this, because I was a vegetarian for six years during my adolescence, because I felt sympathy for the animals. That may seem counter-intuitive, but to me, if the animals were humanely raised and killed, and then ALL of the animal was put to good use, I feel less bad about the whole process - especially knowing how much I appreciate it and being healthy! 

So we went for Sweetbreads, which we purchased at the Palo Alto farmer’s market (these specifically are the hypothalamus of the cow - “sweetbreads” can apparently refer to several parts, as referenced in Ferris Bueller’s Day Off and Red Dragon!) . We had first tried sweetbreads at this amazing Argentinian restaurant in Pasadena, and were eager to try to make them ourselves! 

My first shot at it had an ok result. I basically stir fried them in Kerrygold butter (AMAZING), small slices of bacon, and kale. 

 

They ended up being somewhat fatty and chewy. Still delicious, but not what we enjoyed at the restaurant! They are SUPER filling, as anything with a ton of fat is! 

But worry not - we recovered them! Tommy sautéed the leftovers in bacon fat on the cast iron skillet (which we hate because it is poorly designed, so we are going to return it), and making them crispy made them WAY more delicious! 


Next in the “interesting meats” department is something that might not be new to you, but was new to us! Merguez! It was a lamb sausage we got at the farmer’s market, that has Mediterranean spices in it! 

The farmer recommended that we cook the links and serve them with green onions and sweet potatoes, so I cooked some sweet potatoes in the NuWave, blended them in the Ninja, and then covered them with chopped green onions! I put that in a dish under the grid in the NuWave and reheated them UNDER the Merguez, which dripped onto the top of the sweet potatoes! SO DELICIOUS! Here it is - Merguez with Green Onions and Sweet Potatoes! 


How amazing does that look? (Anyone teaching a course in food photography? It tasted better than I could do photographic justice)! 

The same farmer that sold us the Merguez also sold us some amazing sheep’s cheese, and suggested that we serve said Sheep Cheese on Tomatoes with Basil - and that’s exactly what we did! 

We also were educated on Ducks’ Eggs, and how they are alkaline instead of acidic, have almost double the nutrients, but have a lighter, fluffier taste! Obviously, doubling the nutrients was an attractive point for us, so we had to get and try some! Check out how huge that yolk is! 


And for the last one - again with the primal mayo! It’s Primal Coleslaw, and it was so good that I made it on Tuesday, we finished it Wednesday, and before I left for Nashville, Tommy asked me to make it again so he could have more while I was gone! That one is a little more complicated, so it will take an actual recipe card, where the others were so simple! It’s easy - just more than three ingredients! 😉 


Without further ado, here are the ingredients and instructions! 

Primal Coleslaw
Serves 6
Coleslaw, minus creepy oils and sugar!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
263 calories
22 g
11 g
19 g
3 g
3 g
302 g
454 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
302g
Servings
6
Amount Per Serving
Calories 263
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 4g
Cholesterol 11mg
4%
Sodium 454mg
19%
Total Carbohydrates 22g
7%
Dietary Fiber 7g
26%
Sugars 9g
Protein 3g
Vitamin A
346%
Vitamin C
118%
Calcium
12%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One cabbage, fresh from the farmer's market!
  2. 2/3 Cup PRIMAL Mayonnaise!
  3. 10 Baby Carrots, Shredded
  4. 3 Green Onions, Chopped
  5. 1 TBSP Local Honey
  6. 3 TBSP Whole Milk (Raw, if available!)
  7. 2 TBSP Vinegar
  8. 1/2 tsp Pink Himalayan Sea Salt
  9. 1/4 tsp Black Pepper
Instructions
  1. Combine all ingredients (except the cabbage) in a big bowl. Chop up the cabbage, and mix it in. Cover and refrigerate overnight (if you can resist temptation that long). Serve and enjoy!
Notes
  1. To make it quicker, you can use "slaw mix" instead of chopping up the cabbage - that's what is most time-consuming!
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calories
263
fat
19g
protein
3g
carbs
22g
more
MandieM.com http://www.mandiem.com/

Next week’s post probably won’t be so long and full of ideas, since I will be in Nashville and will miss the farmer’s markets, but I will do my best! What recipe or food are you most excited to try from above? Is there anything you’d like me to Primal-ify? 

xoxo, 

Mandie 

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 Also, connect with me on social media! 

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How About Some Healthy & Healthy(ish) Recipes?

Now that I am done (for now) following the 21-Day Fix Extreme meal plan, I have more freedom to play with recipes.  I am going to make up for lost time by including THREE awesome recipes here! The direct link to this blog is “LipglossLungesAndLUNCHES.com,” so I better live up to the lunches! Maybe you can even use one or all three of these recipes during this holiday weekend!

The reasons for these three recipes I’ve selected in particular is that Tommy has had me bring all three to work for various pot lucks, so they seem like good choices!

Ok, so the first two are to delight your sweet tooth!  I made them at the tail end of round one of the 21 Day Fix Extreme, so I couldn’t eat them until after! I saved some and brought them home with me to Milwaukee to have during my time between rounds, but they did NOT travel well! 

Here’s the before and after!

 

So sad! Anyway, here are the recipes for these! 

Cheesecake-Stuffed Strawberries
I don't remember where I got the recipe, but I wish I could credit it!
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1151 calories
100 g
249 g
79 g
16 g
44 g
628 g
766 g
85 g
0 g
24 g
Nutrition Facts
Serving Size
628g
Amount Per Serving
Calories 1151
Calories from Fat 697
% Daily Value *
Total Fat 79g
122%
Saturated Fat 44g
220%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 249mg
83%
Sodium 766mg
32%
Total Carbohydrates 100g
33%
Dietary Fiber 7g
27%
Sugars 85g
Protein 16g
Vitamin A
62%
Vitamin C
325%
Calcium
28%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 8-ounce package of cream cheese
  2. 1/2 cup powdered sugar
  3. 1/2 tsp vanilla extract
  4. 1 pint strawberries, with the cores cut out
  5. A couple crushed graham crackers
Instructions
  1. Wash the strawberries, and cut out the cores. Save the cores to drink in your smoothies/shakes! You can even blend up the leaves, and they are still good! ;)
  2. Mix the cream cheese, sugar, and vanilla until it is completely blended and somewhat fluffy. Put the mixture into a plastic bag, and cut the corner off, so that you have an icing bag (or if you have an icing bag already because you're a pro, use that)!
  3. Squeeze the cream cheese mixture into the cores of the strawberries.
  4. Dip the tops in the crushed graham crackers (or you can sprinkle it on the top, but it sticks better if you dip em)!
  5. Keep them cold until you serve them!
Notes
  1. Did you know that once you wash berries, they start to decay faster? Don't wash them until you are right about to eat them, and they will stay fresher longer!
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calories
1151
fat
79g
protein
16g
carbs
100g
more
MandieM.com http://www.mandiem.com/
A tip! I have a cutting board with a handle that pops up. It works great to prop up the berries while I squeeze the cheesecake mixture into them! Otherwise, a friend could help with this, too! Here’s a pic:

The next recipe on the board is a favorite from the calendar of recipes that comes when you order Shakeology, so you have a variety of ways to prepare and eat it! It’s Shakeology No-Bake Cookies, which are about as healthy as cookies can possibly get! Never heard of Shakeology? Check it out here!

No Bake Shakeology Cookies
The Healthiest Cookies EVER!
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
3059 calories
303 g
39 g
184 g
86 g
52 g
619 g
1394 g
202 g
0 g
113 g
Nutrition Facts
Serving Size
619g
Amount Per Serving
Calories 3059
Calories from Fat 1576
% Daily Value *
Total Fat 184g
283%
Saturated Fat 52g
258%
Trans Fat 0g
Polyunsaturated Fat 40g
Monounsaturated Fat 73g
Cholesterol 39mg
13%
Sodium 1394mg
58%
Total Carbohydrates 303g
101%
Dietary Fiber 34g
136%
Sugars 202g
Protein 86g
Vitamin A
7%
Vitamin C
1%
Calcium
48%
Iron
72%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Of Chocolate Shakeology
  2. 1 Cup Natural Peanut Butter
  3. 1 Cup Quick Oats
  4. 1/3 Cup Honey
Instructions
  1. Mix all the ingredients together.
  2. Use your hands to roll into balls, and flatten them.
  3. Refrigerate until ready to eat.
  4. Serve and enjoy!
Notes
  1. There is A LOT of fiber in these because Shakeology is high in fiber! So, don't go too crazy, or you may... Well, you know what happens when you eat a lot of fiber!
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calories
3059
fat
184g
protein
86g
carbs
303g
more
MandieM.com http://www.mandiem.com/
Primal Jambalaya is next! It’s Tommy’s ABSOLUTELY favorite meal, and I love to make it for him, because it makes him so happy!

Primal Jambalaya
Serves 6
My take on primal jambalaya!
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
638 calories
16 g
320 g
40 g
53 g
11 g
527 g
1692 g
7 g
0 g
24 g
Nutrition Facts
Serving Size
527g
Servings
6
Amount Per Serving
Calories 638
Calories from Fat 356
% Daily Value *
Total Fat 40g
61%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 18g
Cholesterol 320mg
107%
Sodium 1692mg
70%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
18%
Sugars 7g
Protein 53g
Vitamin A
29%
Vitamin C
181%
Calcium
14%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1lb chicken thighs, cut into bite-size pieces
  2. 1 lb andouille sausage, cut into ¼ inch thick slices
  3. A breakfast ham or two, cut into bite-size pieces
  4. 1/4 cup olive oil
  5. 1 cup onion, chopped
  6. 1 large bell pepper, chopped
  7. 2 cloves of garlic, minced crushed
  8. 1 box diced tomatoes, undrained
  9. 1.5 cups chicken stock
  10. 1/2 tsp dried leaf thyme
  11. 1 tbsp parsley (fresh is preferable, but dried will do in a pinch!)
  12. 1 tsp chili powder
  13. 1 large head of cauliflower
  14. 1 pound shelled, deveined and cleaned shrimp
  15. Salt and pepper to taste
Instructions
  1. In a large skillet, heat the olive oil and lightly cook the sausage, ham and chicken over medium heat.
  2. Once golden, add onion, bell pepper and garlic and sauté until onion becomes translucent.
  3. Transfer items from the frying pan into a large pot.
  4. Add diced tomatoes, chicken broth, thyme, parsley and chili powder and bring to a simmer.
  5. While the mixture is simmering (you’ll want to let it go for about 20 minutes, uncovered, stirring occasionally), place the cauliflower in a food processor and shred until it becomes the consistency of rice.
  6. Add the cauliflower “rice” to the mixture and simmer for another 15 minutes until tender.
  7. Add shrimp and simmer for another 5 minutes.
  8. Add salt and pepper to taste and adjust other spices as needed. Serve piping hot. Serves 6.
  9. Read more: http://www.marksdailyapple.com/primal-jambalaya/#ixzz3en9fMwcB
Notes
  1. I use chicken thighs instead of chicken breasts, because it's more primal - fat is delicious and good for you! I use tomatoes in a box/carton instead of tomatoes in a can, because I have read that the chemicals in the canned tomatoes are bad! I add ham and extra shrimp to make it extra delicious!
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calories
638
fat
40g
protein
53g
carbs
16g
more
Adapted from My version is a bit different than Mark's Daily Apple!
MandieM.com http://www.mandiem.com/
As you can see, he’s pumped! He started eating it immediately when I picked him up from work and brought him some! 😉

What are some of your favorite recipes? What would you like me to share with you?

xoxo,

Mandie

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Paleo/Primal 21 Day Fix/21 Day Fix Extreme Approved Cauliflower Wraps!

Are you looking to eat clean, but are afraid you will miss bread too much?

I recently tried a new recipe that I absolutely LOVED that I think are a great way to sneak a serving of vegetables in! If you’re following the 21 Day Fix or 21 Day Fix Extreme, like we are, each of these wraps counts as one green container and half a red container - then you just have to count in whatever you stuff them with! 

Gluten-Free Cauliflower Wraps!
Yields 4
Primal/Paleo/21-Day Fix/21-Day Fix Extreme-Approved wraps that are gluten-free, all-natural and delicious!
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
108 calories
8 g
186 g
5 g
9 g
2 g
197 g
115 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
197g
Yields
4
Amount Per Serving
Calories 108
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 115mg
5%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
12%
Sugars 3g
Protein 9g
Vitamin A
5%
Vitamin C
118%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One head of cauliflower
  2. Four eggs
  3. Seasonings of your choosing!
Instructions
  1. Start by making cauliflower rice - put rice into food processor/heavy duty blender and pulse or chop until crushed into tiny pieces!
  2. Then steam the cauliflower rice (15 minutes on a stove top, or 6 minutes in a microwave).
  3. Let it cool for five minutes, or until you can touch it without burning your hand!
  4. Put in cheesecloth, and squeeze out excess water.
  5. Mix in a bowl with the eggs, and seasonings you choose (I made mine without seasonings because I didn't know what I would put in it, but you can make it match the fillings to complement them)!
  6. Pre-heat oven to 375 degrees.
  7. Line a baking pan with parchment paper.
  8. Pour 1/4 of the mixture onto the paper, making a circle with no holes/gaps. Repeat four times!
  9. Bake the wrap for twenty minutes at 375.
  10. Add your fillings and serve!
Additional materials
  1. Parchment paper & cheesecloth.
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calories
108
fat
5g
protein
9g
carbs
8g
more
MandieM.com http://www.mandiem.com/

I made four wraps, and enjoyed them twice - I just reheated them with the meat on it the second time in the NuWave, and then added my veggies after!

The first time was ground turkey with green peppers and cucumbers and mustard, and the second time was with chicken breast, green peppers, cucumbers, and mustard! The additions made each serving a total of two greens (I did half a container of each veggie, plus the wrap) and 1.5 reds! So delicious - definitely will be making this again when my 21 Day Fix Extreme Round Two is complete! And you’ll see more recipes from me then, too!

I have been laughed at forever for eating wraps/tacos/gyros with a claw hand, but it works! It keeps the valuable and delicious insides INSIDE of the wrap!

What do you want to put in them?

xoxo,

Mandie


 

Who Needs Sugar, Anyway? Recipe & Challenge!

Hey there, friends! I posted a picture collage on facebook and instagram from Tommy’s birthday celebration, and there was a strong reaction to wanting the recipe!

To celebrate, we went to a great seafood restaurant in Half Moon Bay. Here we are!

Since Tommy is even more strict about nutrition than I am, I thought I would try to create a recipe that would please him - it’s got some of his favorite things (coconut and banana cream pie), and has NO ADDED SUGAR! It’s all real food, too! Do you think he liked it?

 

Haha! Something tells me he did!

Here’s how to make it: 

For the crust, I started with a cup of almonds and ground them in my Ninja… But you could also grab a cup of almond meal or almond flour. To that, I added 6 Medjool dates (after removing their pits and putting them in the ninja), 2 TBSP of raw honey, and 2 TBSP of cocoa (no sugar added) and mixed it together. Once I had a nice, sticky paste, I smashed it on the bottom of my “pie pan, ” which was an 8×8 glass dish (but you could really put it in anything, as long as you adjust the amount for the size! Let this chill in the fridge (literally) while you do the rest!

For the filling, I took a can of coconut cream (that’s exactly what it says on the can - not coconut milk) and put it in the ninja with two bananas, 2 tsp vanilla extract, and 2 more TBSP of raw honey! Once it’s all blended together, you can pour it on top of your crust, and again - let it chill in the fridge! Or, if you like more of an “ice cream” type of dessert, kick it up a notch and freeze it. Tommy LOVES ice cream, so that’s what I did!

For the topping, I took 1/2 cup of coconut flakes and lightly browned them in a pan on the stove. Be careful - it is easy to cross the line from “brown” to “black!” if you aren’t paying attention! Once it was done, I let it cool a while, and then sprinkled it as evenly as I could over the top! Then I cut little banana slices and made a 29 for Tommy’s # of years alive and to be decorative, but that is obviously optional. He did say that the banana bites were his favorite, though, so feel free to cover the whole top with them. Sounds yummy to me!

Are you the “no sugar added” type already? Or striving to be? This coming Monday/Tuesday (Monday is extra credit, since it is a holiday!), my team and I are hosting a 5/6 day No Sugar Added Challenge on Facebook, where we will all try not to eat anything with added sugar in it for the week! We will help support and motivate each other and help each other avoid temptation, share recipes like this one, and educate each other on WHY we should be avoiding sugar! If this sounds interesting to you, please share it with anyone you think would enjoy joining, or benefit from it! The link to joining the facebook group is here! 

xoxo,

Mandie

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google +