Weekly Workout Vol. 3

DAY 1

Duration: 4 rounds/workout with 1 minute rest in between workouts

  1. Workout A
    1. 200 meter run
    2. 50 jump rope
  2. Workout B
    1. 10 jump squats
    2. 10 lunges
    3. 10 push ups
    4. 10 tricep dips
  3. Workout C
    1. 3 minute plank work (center/L side/R side)

DAY 2

Duration: 18 minute AMRAP

15 box jumps

12 push press

9 toes to bar (on pull up bar)

DAY 3

Stretch/Strengthen/Lengthen/Tone with Essentrics (our WW Vol 1 discusses the amazing benefits of this program!!)!!!

DAY 4

Duration: 5 Rounds (20 mins total)

1 min – weighted step back lunges

1 min – weighted shoulder press

1 min – weight side to side lunge

1 min – bicep curls

FINISH WITH 1 MINUTE PLANK

DAY 5

Duration: 18 minute AMRAP

45 jump rope (or 15 double unders)

15 hand release push ups

15 squats – weighted

15 burpees

15 sit ups

Summer is here, Job is starting and I am Happy!

My caveman gets home tomorrow after being gone for three weeks with little to no communication. When he gets back were going straight into preparation mode for Fourth Of July, one of our favorite weekends. We’re getting turf for the back patio but are having trouble finding a good, yet affordable brand. Does anyone have any suggestions?

I LOVE summer. I think it’s hands down, the best season of all four. I love how it stays light out longer, you can be outside at night without a jacket, there is so much opportunity for outdoor activity. I also love summer meals. This summer I want to focus on grilling, cold soups (gazpacho), summer salads, and refreshing cocktails. I am not much of a baker, but dabbling in that could be fun as well. I feel like its time to up my cooking skills and get a little more creative, using more than 5 ingredients lol.

Today I finally start training for my new job at the daycare I was hired at. I am so excited to be putting my childcare skills to use. YAY!!!

Last but not least, I am happy. I love where my life is going right now!!!

Here’s a happy dish for you today, blueberry pancakes…..

Ingredients:
1/4 cup coconut flour
1/8 tsp baking soda
Pinch of salt
1/3 – 1/4 cup coconut milk
2 tbsp organic, cold-pressed coconut oil
3 eggs
1-2 tbsp honey
1/2 tsp vanilla extract

Mix together. Make sure coconut oil is melted or else you will have a meltdown.
Pour batter on pan and…….wait do I really need to give the directions on cooking hot cakes. No probably not. Alright you know the deal just cook em and eat em and repeat. And repeat. And repeat.

Salmon

Happy Friday!!!!!!!

Mmmmmm salmon. I’m getting the most out of this chimichurri sauce. Seriously goes with everything! Salmon in general is so easy to make.

Directions:

1. Preheat oven to 375
2. Take a sheet of aluminum foil and place your salmon fillets on top.
3. Top fish with lemon slices, sea salt and a chunk of @kerrygoldusa  herb butter on top of each fillet.
4. Enclose the fish with the foil, leaving some space for steam
5. Bake for about 25 minutes (depending on your ovens as well as how cooked you want the salmon)
6. Enjoy!!!
7. Option to top with chimichurri sauce (see yesterday’s blog post)

Taco Tuesday with a side of updates. 

Howdy. I am a ball of energy at the moment. Warning. I went from not having any work, to getting 5 job offers all within a couple days of each other. Funny how that works. I am super excited for 2016. I can feel it’s going to be a great year for me and for you. Paleo Pals have a lot of great projects in the works. Today let’s talk about tacos. These paleo tacos I created have just the right amount of heat (in my San Diegan opinion) and the right amount of saucy goodness to make you say “Ole!” I don’t know how to do the special little slash thing over the top of the e soooooo sorry in advance for offending any Spanish writers out there.

Today is my rest day, but Paleo Pal, Audrey posted a great workout on our instagram account. Paleo.Pals……have you visited it yet? No? What are you crazy or something? Get on there and check it out you yuppy. I love how you understand my sarcasm. Anyways, do something amazing today, and if nothing else, then enjoy these tacos on your Taco Tuesday.

Paleo Beef Fajita Tacos

For the beef– brown on medium high heat

  • 1 lb. grass fed ground beef
  • dash of salt
  • 1/2 tsp. garlic
  • 1/2 tsp. chili powder
  • 1 tsp smoked chipotle Tobasco sauce…found at Ralph’s

 

For the veggies–sautee until translucent with slightly brown edges

  • 1 sliced onion
  • 1 sliced bell pepper
  • 1 diced jalepeno
  • 1 tbs coconut oil

Toppings!!

Romaine lettuce–use as taco shells

Lime wedges

chopped green onion

diced avocado (big chunks)

diced tomato

sliced jalepeno

 

SAUCE (optional, because has grapeseed oil)

Cilantro Chili Bitchin’ Sauce  diluted with a little bit of water to make saucey!!!

 

ENJOY THEY ARE BOMMMMBBBBB!!

Shrimp in Chimichurri Sauce

Hi there. Hope you’re having a WONDERFUL day. The sun is out so get those guns out too. I love summer. Here’s why, copious amounts of Vitamin D, so many opportunities to get outside and be active oh and finally, grilling. YAS! I experimented with chimichurri sauce, because it looked so stinking good in all of the food pics I’ve been stalking to get inspiration. The sauce originates in Argentina and is usually paired with steak or some other kind of meat. Today I used it with my simply sautéed shrimp. I hope you find it as delicious as I did. I love you all.
Shrimp in Chimichurri SauceFor the shrimp:

  1. Peel and devein shrimp. You can use whatever amount your heart desires. I did 10 shrimpies.
  2. melt 1 tbs. coconut oil
  3. Sautee shrimp on both sides until they are a salmon colored pink (med/high temp)
  4. Turn off stove and leave shrimp in pan.
The Chimichurri:
(makes about 1 cup of sauce)
  1. 1 cup of Italian parsley
  2. 1/2 cup olive oil
  3. 1/4 or even a little less of apple cider vinegar (the unfiltered kind)
  4. 1/2 cup of cilantro
  5. 2 garlic cloves
  6. 3/4 tsp crushed red pepper
  7. 1/2 tsp cumin
  8. 1/4 tsp salt
puree all of the ingredients and serve immediately. Can be stored in the refrigerator

Wine Country Wednesday- Lavender Lemonade

InSxkncCC6rc2knd0z77tRs-i5HeQa5118yPfrRZTPOhb5AOAfTcSsqHwaeTMomfoDiLyjbCjyBV4iJzLV1uAQ9l2PGlDyoGFj3WXiPEWoaRUTyqni2xI_r4N0OHZfYzwXy-S8Kx.jpgWe are in a bit of a heat wave here in California and what could be more refreshing than homemade lavender lemonade…plus champagne if you’re feelin boozey!

My good friend Katie is an incredible florist, and she made this for me; we couldn’t get enough!

These are the ingredients you will need:

  • 1 tray of ice cubes
  • 1/4 cup dried lavender
  • 2 cups boiling water
  • 1/2 cup of your choice of sweetener – agave, coconut sugar, honey, stevia
  • 8 lemons
  • 5 cups cold water
  • champagne…(optional but highly recommended!)

And here are the easy peasy directions:

  1. Place ice cubes into a pitcher
  2. Place the lavender in glass bowl and pour boiling water over it
    1. Steep for 10 mins
    2. After 10 mins strain out lavender
  3. Mix the sugar into the hot lavender water
  4. Pour sugar/lavender water over ice
  5. Squeeze lemons into the pitcher
  6. Top off the pitcher with cold water
  7. You can always add more sugar, lemons, water to taste (I like to start out with as little sugar as possible and add if needed).
    1. If you’re adding champagne, you can do even less sugar and less cold water!

Cheers! Enjoy, friends!!

 

Weekly Workouts Vol. 2

We are back with a week full of workouts for you lovely people. Go at your own pace and modify if you have to. If that means you do 3 sets instead of 4, then so be it. This is YOUR lifestyle….Make it worth your while, fun, and something you look forward to every day. You are all so beautiful and amazing!!! Let us know your thoughts on these workouts. OXOXOX

 

DAY 1

Duration: 4-5 Rounds

15 WallBall

10 Burpees

15 BoxJumps

10 Knees to Chest (Bar)

  • Finish with 600 meter run

DAY 2

Duration: 6 Tabata Rounds (20 sec work/10 sec rest)

Round 1 – row

Round 2 – burpees

Round 3 – jump rope/double unders

Round 4 – wall ball

Round 5 – sit ups

Round 6 – box jumps

DAY 3

Stretch/Strengthen/Lengthen/Tone with Essentrics (our WW Vol 1 discusses the amazing benefits of this program!!)!!!

DAY 4

Duration: 20 Minute AMRAP

10 Pushups

10 KettleBell Swings

10 Burpees

20 Cal Rows

DAY 5

Duration: 5 Rounds for Time (17 minute time cap)

400 Meter Row

15 Jump Squats holding 10lb KettleBell

Mango Coconut Lime Sorbet

Hi pooples. Today was a hot day in San Diego. I had a little bit of a fruit craving as well as ice cream so I decided to whip up some dairy free mango ice cream. This recipe is paleo friendly and super tasty. The pup and I spent the day in the sun with a baby pool!!! I snacked on some ice cold Kombucha as well as this delicious treat. I am lowering my sugar intake for the rest of the day because I had a break out and I think I have been over doing it with the sugar.

I hope you love this treat. Remember, just because this is paleo doesn’t mean it is something that you should eat every day. This is a TREAT!!

Mango Coconut Lime Sorbet:

  • 3/4c frozen mango
  • 1/2c coconut cream
  • juice of 1/2 lime
  • 1 tbs roasted coconut flakes
Directions:
Blend
top with coconut flakes
enjoy

Throwback Thursday: Paleo Meatloaf


Hello Everyone. Today is my favorite day of the week, Throwback Thursday. As a kid, I always looked forward to making meatloaf with my grandma. I loved mixing the mushy, weird, cold meat with my fingers. K…Now looking back that sounds weird… Gma made the best meatloaf. She is 95 years old and doesn’t do much cooking anymore but I want to keep the tradition alive. I can’t eat her version because the recipe calls for Saltine crackers. Instead, I am using a little bit of coconut flour and almond meal. Everything else is pretty much the same. Today I used turkey and pork sausage for the meat. But you could use beef and even ground chicken if you wanted.Paleo Turkey Pork Meatloaf:

Ingredients:

  • 1 lb Ground Pork Sausage
  • 2 lb Ground Turkey
  • 1/4 cup almond meal
  • 1 tbs coconut flour
  • 1/4 cup paleo ketchup— (Steves Paleo Ketchup)
  • 1 tbs mustard
  • 1 tbs Worcestershire
  • 1 tbs organic no salt seasoning from costco (kirkland)
  • 1/2 chopped jalepeno
  • 1 garlic clove
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp chili flakes
  • 1 egg

Directions:

  1. Preheat oven to 350 degrees
  2. mix all ingredients together and place into a loaf pan
  3. Bake for about 45 minutes
  4. Take out of the oven and top with ketchup
  5. cook for an additional 10 minutes raising the temperature to 360 degrees
  6. Usa a meat thermometer to make sure meat has cooked to an internal temperature of 165

Throwback Thursday: Paleo Meatloaf


Hello Everyone. Today is my favorite day of the week, Throwback Thursday. As a kid, I always looked forward to making meatloaf with my grandma. I loved mixing the mushy, weird, cold meat with my fingers. K…Now looking back that sounds weird… Gma made the best meatloaf. She is 95 years old and doesn’t do much cooking anymore but I want to keep the tradition alive. I can’t eat her version because the recipe calls for Saltine crackers. Instead, I am using a little bit of coconut flour and almond meal. Everything else is pretty much the same. Today I used turkey and pork sausage for the meat. But you could use beef and even ground chicken if you wanted.Paleo Turkey Pork Meatloaf:

Ingredients:

  • 1 lb Ground Pork Sausage
  • 2 lb Ground Turkey
  • 1/4 cup almond meal
  • 1 tbs coconut flour
  • 1/4 cup paleo ketchup— (Steves Paleo Ketchup)
  • 1 tbs mustard
  • 1 tbs Worcestershire
  • 1 tbs organic no salt seasoning from costco (kirkland)
  • 1/2 chopped jalepeno
  • 1 garlic clove
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp chili flakes
  • 1 egg

Directions:

  1. Preheat oven to 350 degrees
  2. mix all ingredients together and place into a loaf pan
  3. Bake for about 45 minutes
  4. Take out of the oven and top with ketchup
  5. cook for an additional 10 minutes raising the temperature to 360 degrees
  6. Usa a meat thermometer to make sure meat has cooked to an internal temperature of 165