I’m too lazy to commit, 8 weeks is the max I’ll do

We’ll thank goodness for these 30 day challenges, because we both know I am way too cheap/lazy to commit to a full gym membership. I like being able to do my own thing from home…for free.

I also like being able to pick a couple of challenges to do at once. I am SUPER great with starting these challenges, just not so great with finishing them.

To achieve something you’ve never achieved, you have to do something you’ve never done.

Motivation: Printing out these different challenges and putting them on the wall. For me there will be no complete day of rest. Yes, (never ‘yeah’) there are days of rest throughout each of these challenges BUT they never all fall on the same day. THUS I will always have something to complete each day.

Not going to lie, I was surprised at how much my arms hurt after the first day. BUT I knew that the pain meant things were working. I’m excited to get my jump rope in the mail tomorrow too so I can start that challenge. It will irk my OCD a a bit that I am starting that one 2 days later than all the rest. I’ll figure out how to rectify that.

I’m mostly excited for the “booty” challenge (the one with the Rosie the Riveter girl on it) purely because at the end of every workout I get to shout “I’M AWESOME AND MY BOOTY IS THE BOMB!

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Maple Coconut Chocolate Chip Cookies

Beware. They’re paleo.

Alright so, I made these last night purely so I could post you the recipe. This is probably one of the top 10 recipes I’m asked for. I use to call them paleo chocolate chip cookies, but they’re not really chocolate chip cookies. When you bite into them the first thing you taste is the sweeteners – maple syrup and coconut. The coconut is subtle though.

I forget if you said you liked coconut. If you don’t, I think you’ll still dig these. They’re cookies. Guilt free. No sugar, no gluten, no reason not to try them next time you’re in the baking mood.

Oh! One thing. If you have extra time, make your own coconut butter. It’s easy. You take 2 cups of shredded unsweetened coconut (yes, you can get it at Trader Joes’ – our fave), add a tablespoon of coconut oil, and blend it. But only try to make your own if you have a really strong blender at home. A Ninja or a Nutri-bullet. Otherwise, buy it. I think Wegman’s has Coconut Butter. Amazon does too so you can Prime it. Or you can check for a local Whole Foods – which always has paleo things like this.FullSizeRender

Can I also tell you that I’m ALREADY sick of using my phone to take pictures? We’re going to need to invest in a better camera, dude. Oh mommmm, if you’re reading thissss… National Daughter Appreciation Day is coming up!

Makes: ~2 dozen cookies

Ingredients

  • 1 bag (4 cups) almond flour — I recommend Bob’s Red Mill, available at every local grocery store
  • 4 T coconut flour
  • 1 t kosher salt
  • 1 t baking soda
  • 2 T vanilla extract
  • 1 T ghee
  • 1 cup coconut butter, melted
  • 1 cup maple syrup
  • 1 cup Enjoy Life chocolate chips (I like the chunks, but the mini chips are good too)


Directions

Make ’em:

  • Preheat the oven to 350 F
  • Combine dry ingredients in a bowl (minus chocolate chips)
  • Combine wet ingredients in a different bowl
  • Combine the two sets of ingredients together and stir really well. Use a mixer. It’s an arm workout for reeeal.
  • Stir in the chocolate chips.
  • Press the dough into silver-dollar-sized disks.
  • Use coconut oil spray (from Trader Joe’s!), spray your baking sheet, place the cookies down, and bake for 10-15 minutes. They’re done when they’re golden brown around the bottom edge.

 

~Bon Appetit from the West Coast

Stuffed Mushrooms (that you’ll actually like)

Hi! It’s my first post to you. Okay listen, you have to try these. You’ll like them. It’s not gross mushrooms – they’re actually really good.

I can’t really remember if you like mushrooms or not but just give it a try. And they’re not expensive to make – and I know you like that. And you can easily make 4, eat 1, and save 3 for lunches later in the week. They reheat really well.

mushroom

Serves: 2 post-workout humans or 4 normal humans

Ingredients

  • 4 Portobello mushrooms
  • Coconut Oil (or Olive Oil)
  • 1 pack Trader Joe’s Hot Italian Sausage (or something similar)
  • ½ pound of frozen spinach (defrosted and squeezed dry)
  • ½ onion,
  • 2 teaspoons Italian Seasoning
  • 1 large egg
  • 1 tablespoon coconut flour
  • Kosher salt
  • Ghee (or bacon fat, or olive oil, or more coconut oil)
  • Freshly ground pepper
  • 1 ½ cup Trader Joe’s Puttanesca Sauce (or something similar – but make sure there are no funny ingredients or added sugar!)
  • A sprinkle of crumbled Goat cheese (optional, and also found at Trader Joe’s)


Directions

Prep:

  • Some prep work for you: preheat your oven to 400 F.
  • More prep work: Pull your “frozen” spinach out of the fridge (where it should have been defrosting). Take it out of the package and start squeezing all of the water out of it. You need to get as much water out of it as possible or the whole thing will turn out drippy. My best technique was to put it in a strainer and press a paper towel against the top. Do this for 2-3 minutes and you should be golden.
  • Grab your Portobellos, take a spoon, and scoop the gills out of the inside. This should be pretty easy to do – not much resistance from the mushroom. Then take a sharp knife and draw an “X” on the bottom shell of the mushroom.
  • Take a marinade brush or a paper tower and wipe coconut oil or olive oil over the bottom of the mushroom cap. Then do a little on the inside too (this keeps them from burning).
  • Place those suckers on a pan and sprinkle with salt (Kosher salt is my fave) and pepper.
  • Throw them in the oven and cook for 10 minutes….
  • …then fliiiiip them over and give them 10 more minutes.

Cook:

  • Once that’s done, pull out a large stove pan and put some ghee in it. If you don’t have ghee just throw in some olive oil.
  • Dice up your onion so it’s nice and small and throw it in the pan over medium heat.
  • Stir onion with a wooden spoon for 2-3 minutes, or until the onions are translucent and smelling up the whole kitchen.
  • Now it’s time for the sausage. Squeeze the sausages out of their casings (I know you’re making a face when you read this) right into the pan. Make sure you use a wooden spoon to break up the sausage meat so it’s little bits – not big chunks.
  • When your sausage has cooked through, add the spinach, Italian seasoning and cook on medium heat for 5 minutes, stirring every so often.
  • Take the pan off the stove and add your coconut flour and egg, stirring quickly cuz the egg is gonna bake.
  • Take your mushrooms out of the oven and stuff ’em. Seriously – add as much of that spinach mixture as you can.
  • Turn the oven on broiler and broil your mushrooms for 5 minutes.
  • Pull ’em out. Add a stream of Puttanesca sauce to the top, throw ’em back in for 2 minutes to warm up the sauce. Option here: add a dab of goat cheese on top of the sauce. Goat cheese is paleo, so learn to love it, Kato.

 

~Bon Appetit from the West Coast