Sweet Potato Casserole

I could eat sweet potatoes every single day. Probably why I hate taking rest days - I feel guilty eating sweet potatoes if I don't get a WOD in. I'll be the first to admit this isn't the most desireable food picture. But take my word for it, and if you don't belive me, ask Andrew, or Sabrina or even Carlye. They all ate it up! 

Ingredients:

2-3 Sweet Potatoes

1 Onion

1 Cup Almond Meal

2 Strips Bacon (Turkey Bacon)

1 Can Coconut Milk

1 TBSP Almond Butter

2 TBSP Coconut Butter

1 TBSP Honey

1 tsp Garlic Powder

Dash, Pepper

Dash, Salt

Directions:

1. Preheat oven to 400F

2. Slice sweet potatoes into thin slices

3. Slice Onion and bacon

4. Coat the casserole dish with olive oil

5. Layer sweet potatoes so you can't see the bottom of the dish

6. Add a layer of onion, 1/4 cup of the almond flour and bacon

7. Continue to layer until you have used up all the sweet potoutato 

8. Place in oven while making the topping

9. In sauce pan add coconut milk, almond butter, coconut butter and all other ingredients

10. On low heat mix until all ingredients are combined

11. Pull out the casserole dish and pour the topping over the sweet potatoes

12. Cover with aluminum foil and bake for 30-35 minutes

13. As always, Andrew and I like everything a little crispy, so I broil for 3-4 more minutes

14. Consume!

Paleo Challenge Update

The updated points as of 2/6. Looks like we have a few contenders for the most points earned...Attaberry, Hemenway, Hartley and Padgett have all been pretty efficient with the Hedrick's not too far behind. Remember, it isn't all about the points!

You have until Monday, February 13 to submit your food and point logs. Those days not accounted for will receive 0!

Paleo Chicken Tenders

Growing up I ate chicken tenders as often as I could. If we went out to a restaurant for lunch or dinner (which was often) it was guaranteed that I would order chicken tenders. It wasn't even necessary to look at a menu. I didn't give up ordering these delicious pieces of breaded chicken at restaurants until my early twenties. And now that I've discovered a paleo friendly version I don't have to give them up at all!

Ingredients:

1-2 lbs Boneless, skinless chicken tenders

2 Cups Almond Flour

1/2 Cup Coconut Flour

1/3 Cup Unsweetened Coconut Flakes

3 Eggs

1/2 Tbsp Garlic Power

1/2 Tbsp Paprika

1/2 Tbsp Cayenne Pepper

Dash, Salt

Directions:

1. Preheat oven to 400F

2. You'll need 3 bowls (1 for eggs, 1 for 1 cup of almond flour, and 1 for remaining ingredients)

3. Bowl 1: Mix the egss

4. Bowl 2: Combine 1 cup almond flour and 1/2 cup coconut flour

5. Bowl 3: Combine remaining almond flour, coconut flakes and seasonings

6. Take chicken tender and coat in bowl with almond and coconut flour, shake off and dip in egg mixture,once the chicekn tender is coated in the egg, dip in bowl 3 until coated and place on baking sheet. Continue to do this with all the tenders

7. Bake in oven for 15-20 minutes, turning over the tenders about 10 minutes in

8. Andrew and I both love these a bit crispy, so once they are golden brown I leave them in the oven on broil for about 2-3 minutes

Eye of Round Roast. Whatever that is.

I still have absolutely no idea where this piece of meat is found, but I do know one thing, it tastes pretty damn good.

Yes, the juices weren't flowing out of it and it was a little on the well done side, but this was my first attempt at a roast and Andrew still managed to speak highly of it. Oh, and don't judge me on my cooking until you try making a roast while preparing dinner for 4 other people in the kitchen the size of a hobbits bathroom! 

So, my intentions were to cook at high heat in the oven for a few minutes followed by very low heat in the oven for a few hours. Well, I needed the oven so the roast got thrown into the crockpot instead.

Ingredients:

1 Eye of Round Roast (2-4 lbs)

Salt

Pepper

Cayenne Pepper

Garlic

Directions:

I recommend seasoning the roast 1 day prior to cooking. I was unusually prepared for this roast, but if you decide you want to make this all in one day, try to season at least 30 minutes before cooking.

1. Generously season the roast with salt, pepper, cayenne pepper and garlic. Let sit for 30 minutes to 24 hours)

2. Preheat oven to 500 F

3. Bake for ~20-25 minutes (approximately 9 minutes/lb)

4. Turn oven to 200 F and continue to let 'roast' for 1.5 hours

**This is where I turned on my handy dandy crockpot and threw the roast in there for about an hour at the 'warm' setting.

5.  Remove roast from oven (or crockpot) and let sit for 15-20 minutes before slicing

6. Consume

*I would have preferred this to be a bit more pink and juicy in the middle which I think would have happened had I been able to keep it in the oven.

Paleo Challenge Update

If your scores are not updated on this sheet, you have until Friday, February 3rd to turn them in.  We are just over 3 weeks into the Paleo challenge (only 2 weeks left) and the sheets I have reviewed are fantastic. Keep up the good work! Andrew and I have definitely noticed some changes in the gym and look forward to the results.

I promise to get some more recipes posted soon. I keep forgetting to take pictures and I can't post a recipe without a picture.

OH! I did make some ridiculously amazing almond butter this weekend. Seriously, get yourself a food processor because this shit was good!