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Category Archive for: ‘recipe’

  • I’ll have Ham & Rye

    Robyn's Paleo BreadI remember back before eating paleo, when my lunch generally consisted of a sandwich and chips. Easy to fix, easy to pack, easy to cram into my face and go back to work. While last night’s ribs might beat the sandwich in taste hands down, having to bathe after lunch was really a deterrent to packing ribs. Then came paleo. Hello ribs and broccoli for lunch, goodbye sandwich and chips. Hello fork, knife, and napkin – goodbye hand to mouth. Or is it?

    I actually had a sandwich for lunch. With paleo bread. And I ate it with my hands. True story. The best part is – it took less than five minutes to make. And I made it in the microwave. Woah. Mind blowing. I can’t take credit for the recipe – I stole it from a friend and then tweaked it to fit what I needed (meaning 21 day sugar detox legal), and now I will share it with you. And you, too, can revel in sandwich heaven once again…

     (P.S… the cinnamon raisin version is a great breakfast all by itself… especially drizzled with a touch of additional maple syrup!)

    Paleo Sandwich Bread, 21 Day Sugar Detox version

    Ingredients

    1 egg
    1 tsp vanilla
    1 Tbsp Sunbutter (or almond butter works, too)
    2 Tbsp flaxseed meal
    1/2 tsp baking soda
    1 tsp cinnamon

    Directions

    Mix first three ingredients in a 4 inch ramekin. Add last three ingredients and mix well. Microwave for 1:15, let sit for 1 minute to cool. Loosen sides and remove from ramekin, slice in half and top with desired sandwich fixins’!

    Paleo Sandwich Bread, Cinnamon Raisin version

    Ingredients

    1 egg
    1 tsp vanilla
    1 Tbsp maple syrup
    1 tsp oil (olive or coconut)
    2 Tbsp flaxseed meal
    1/2 tsp baking soda
    1 tsp cinnamon
    1-2 Tbsp raisins

    Directions

    Mix first three ingredients in a 4 inch ramekin. Add last five ingredients and mix well. Microwave for 1:15, let sit for 1 minute to cool. Loosen sides and remove from ramekin, slice in half and top with desired sandwich fixins’!

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     – Robyn Lang
  • Yes Mom, I’m Eating Broccoli!

    Robyn is going to town on broccoli – check out her latest recipe and you’ll know why!

    I have been eating a lot of broccoli lately. Like insane amounts. Probably a head of broccoli at a time. And the awesome thing is… that its broccoli! I don’t have to feel guilty about overindulging like I would with dark chocolate covered almonds or plantain chips (both of which are awesome, and welcome in my mouth any day…). The recipe is simple, and it makes a great side for just about anything. I’ve had it for lunch and dinner, and even snack. Yes, mom, I said I’m eating broccoli for a snack. Why all of a sudden the obsession with broccoli, you ask? Well I just completed my second run through the 21 Day Sugar Detox by Balanced Bites, which restricts your intake of not only processed sugary indulgences but also fruit consumption as well. It’s hard, but the results are worth it. Anyway – broccoli has become my go-to munchy type treat. It roasts up all crispy crunchy like, and is a good sub for chips. Enjoy!

    Oven Roasted Broccoli

    Ingredients

    2-3 cups broccoli florets, large pieces quartered, small pieces halved
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon chili powder
    1/4 teaspoon fresh ground pepper
    1/4 teaspoon sea salt
    2-3 tablespoons olive oil

    Directions

    1. Pre-heat oven to 425 degrees
    2. Combine all ingredients in a bowl, making sure all pieces are well coated (I usually just mix it all around with my hands)
    3. Pour onto a foil lined cookie sheet (easy clean up)
    4. Bake for 25 minutes. When the timer goes off, turn the oven off and let sit for another 5 minutes.

    Yay for broccoli!

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     – Robyn Lang

  • Green Chicken Chili

    And we’ve got Robyn back with another of her family’s favorite Paleo “warm you up” meal – sounds so good!

    “I’ve been wanting to share this recipe for a long time – we discovered it shortly after Avery was born, and have made it several times since then. Unfortunately, life has a way of keeping me away from the computer lately. Between CrossFit, work, kids, cooking and cleaning, I have very little time for computer-ing. But, I hope that you like this as much as we did – it’s a nice way to warm up a cold night!”
    – Robyn

    ..

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    Green Chicken Chili

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    Ingredients

    2 lb boneless skinless chicken breasts, cut into chunks
    1 Tbsp coconut flour
    1 1/2 Tbsp coconut oil
    1/2 large onion
    2 cloves garlic, minced
    1 Tbsp ground cumin
    1 1/2 tsp dried oregano
    1 tsp chipotle chile powder
    1/2 lb spinach leaves
    1 cup chicken broth
    1 sweet potato, roasted and mashed
    6 tomatillos, cut into chunks
    1 14oz can diced green chiles

    Directions

    1. Place chunked chicken breasts into a bowl with 1 Tbsp coconut flour and salt and pepper to taste. Mix until well distributed and it appears absorbed.
    2. Heat the oil in a dutch oven over medium heat. Add onion and saute until onion is softened.
    3. Add garlic and saute for about 30 seconds.
    4. Turn heat to medium high and add chicken and spices. Cook until chicken has no more pink showing.
    5. Add the tomatillos and the green chiles, then add the broth and spinach and bring to a simmer.
    6. Reduce heat and allow to simmer about 30 minutes, stirring occasionally, to give spinach time to cook down and liquid time to reduce.
    7. Add mashed sweet potato and mix well. Return to a simmer, serve!

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