Steamy Mug of Fluid Time and the 2nd Half of Labor Day Weekend

We all have our rituals… Some need coffee before spoken to. Some need a shower and a sweat. Some need to take off their shoes immediately after work to relieve stress. So on and so forth. I personally need coffee … Continue reading

Batman, Core Work, and Turkey Meatloaf

SLLLULRRRRRRP… šŸ™‚ mmm coffee time! FIRST THINGS FIRST: Check out this 7 second video of a bear. My theory is he comes from the direct genetic line of the one that inspired the idea of a teddy bear… šŸ™‚ I … Continue reading

Fish, Carrots, and Brussel Sprouts…

ImageDinner last night was composed of three previously tested and approved recipes that we have written in our “Palatable Dynamite” recipe book. They are so very tasty that I have decided it is time to share them with you.
OVEN ROASTED BRUSSEL SPROUTSHONEY GLAZED CARROTS
BALSAMIC HONEY TILAPIA

Let’s start with the brussel sprouts. Random fact: I hate brussel sprouts. They are so very icky… I knew they are nutritionally packed, so I needed a way to just get these suckers down the pipe. WINNER!

Oven Roasted Brussel SproutsImage
2lb brussel sprouts trimmed and halved
5 cloves of minced garlic
1/2c. water
2T olive oil
1/2t sea salt
1/2t black pepper

Preheat oven to 425 degrees and make sure top rack is in top third of oven.Ā  Mix all the ingredients and place in a 9×13 baking dish.Ā  Bake 25 minutes, then stir. Place back in oven to bake for 15 more minutes. Take out and enjoy.
NOTE: This is a very “peppery” dish. I love that. But if you are sensitive to pepper, you may want to step down the amount.

ImageHoney Glazed Carrots
1lb baby carrots
3T olive oil
2.5T honey
1T lemon juice
1/2t ground ginger
1/2t ground black pepper

1. add carrots and water to cover them to a sauce pan, cover them, and bring to a boil. Once boiling, reduce to a simmer for 5 min.
2. heat oil and honey until honey dissolves (on low) and add the rest of the ingredients.
3. add carrots and stir to cover them. Cook for 2 minutes stirring occasionally.
NOTE: I used ginger paste last night in the same amount and added a more lively flavor. I should probably have added a wee bit more.

ImageNow for my pride and joy. Paul and I have turned to this simple and insanely wonderful recipe time and time again.

Balsamic Honey Tilapia
1T olive oil
4 (4oz) filets
sea salt
cracked black pepper
1/3c balsamic vinegar
1T honey

1. Season both sides of the filet with salt and pepper to your taste preference. Whisk balsamic vinegar and honey together.
2. Heat oil in skillet over med-high heat
3. Cook 1-2 minutes per side.
4. Carefully add balsamic/honey mixture and watch because it bubbles and thickens almost immediately… then remove from heat.
NOTE: Words cannot describe how delicious this simple little recipe is. šŸ™‚

FiReCRaCKeR CHiCKeN

Looking to make something for dinner… maybe a little bit sweet and a little bit spicy and a whole lot of yum?

ImageDoes that make your mouth water? Well, it should. It’s fresh out of the oven and all kinds of boiling lava hot (noooooo I didn’t burn my tongue 3-4 times trying to taste it…. haha). Well, you’re in luck, I happen to have the recipe too! šŸ˜‰

ImageI fell in love immediately, I was so in love that I went ahead and copied it down into the “Palatable Dynamite” notebook I have for go-to recipes that make our tummies smile. šŸ™‚ Give it a go and let me know what you think!

I know it isn’t Paleo, I’m considering making it with almond or another flour next time. Does anyone have any opinions or suggestions?!

Paleo Taco Salad

According to the meal plan, tonight was Mexican night and we were rather thrilled that I happened to pick something rather simple.Ā  I have no idea where I found it and usually try desperately to hold onto links for reference… FAIL. However, this dish was not a failure. I suggest you give it a go! PS the photo is totally stolen. It’s similar in looks except the tomatoes are IN my guacamole. šŸ™‚

ImagePALEO TACO SALAD

For the Guacamole
2 Avocados
2 Tomatoes (med sized)
sea salt
1/2 red onion
2-3T lime juice

For the Salad
1lb ground beef
1 onion, chopped
1 orange bell pepper, chopped
1T chili powder
1/2 tsp cumin

salt and pepper

lettuce
fresh salsa

1. Start by making the guacamole. Chop tomato, onion, and avocados and place together in a bowl. Now add sea salt and mix.
2. Start sauteing onion, beef, and bell pepper together in a little olive oil. Season. Cook until browned
3. Layer lettuce, meat, guacamole, and salsa on a plate… enjoy…

NOTES: Personally, if you like bell pepper, go ahead and throw another one in yellow or red… possibly even two.Ā  Feel free to add a little jalapeno or some cayenne pepper if you like a bite! This was DELICIOUS!