Summer Vacation and Fall Schedule 2015

Legs Gym is on vacation:
July 29- August 16
classes resume August 17 on Fall Schedule

FALL SCHEDULE 2015:
Mon: 5:30a, 6pm
Tues: 8:45a
Wed: 5:30a
Thur: 8:45a, 6pm
Fri: 5:30a
Sat: 9a

Posture

So important to practice good posture, here are some great tips to get some!
http://whole9life.com/2015/01/ways-to-improve-your-posture/

Pumpkin Soup….looks tempting

http://paleoleap.com/pumpkin-soup-apple-spices/

Pumpkin Soup With Apple And Spices Recipe

SERVES: 4 PREP: 30 min. COOK: 50 min.

Ingredients

  • 6 cups pumpkin flesh, cut into cubes; (or 2 cans pumpkin(
  • 2 onions, chopped (about 2 cups);
  • 1 cup carrot, peeled and chopped;
  • 2 cups apple chunks, peeled and cored;
  • 4 garlic cloves, minced;
  • 4 cups chicken stock;
  • ½ cup full-fat coconut milk;
  • ½ tsp. dried thyme
  • ¼ tsp. ground sage;
  • 1 tbsp. smoked paprika;
  • ½ tsp. ground cumin;
  • 1 pinch cayenne pepper;
  • 1 pinch cinnamon;
  • 2 tbsp. Paleo cooking fat;
  • Sea salt and freshly ground pepper to taste;

Preparation

  1. Heat some cooking fat in a large saucepan over a medium-high heat.
  2. Add the onions and garlic. Cook for 3-4 minutes, until softened.
  3. Add the pumpkin, carrot, and apple, and cover with the chicken stock.
  4. Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
  5. Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
  6. Using a food processor, process in batches to the consistency of a purée.
  7. Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
  8. Add a pinch of cinnamon over top before serving.

chicken fajitas

YUM. Joe grilled the chicken + veggies last night and I was sure the neighbors were going to come knocking…..the smells from the grill were mouth-watering….enjoyed by the 6pm Legs Gym class. Family LOVED. Here it is:

Ingredients

  • 1 1/2 lbs chicken breasts
  • 1 large red onion
  • 2 large bell peppers
  • Lime wedges, avocado & any other Mexican accoutrements

Marinade Ingredients

  • 3 T olive oil
  • 1 T chili powder
  • 1 T S.O.C. (sweetener of choice, I used honey)
  • 1/2 t ginger
  • 1/2 t cinnamon
  • 1/2 t garlic powder
  • s&p

Method

Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in a zip-top bag. Why prick? Well, it’s not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.

Combine all the marinade ingredients in the zip-top bag, then shake-n-smush, to cover all the chicken pieces.

Let marinate in the fridge for at least 30 minutes and up to a day.

Slice the onions and peppers into strips and place onto a baking sheet. Drizzle with a bit of oil and some s&p over the top. Use your hands to toss and combine. Roast in the oven until the onions have caramelized, about 20 minutes at 400ºF. Or, grill em.

While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through–about 7 minutes total–depends on the thickness of the breast. Or, grill the chicken

Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins’ you like. We used lettuce in place of tortillas and loaded up with guac, green onions, salsa. YUM

Another Paleo Potluck Recipe Share

Keep those recipes coming! This bruschetta is from Ashley….it went really FAST.

Sweet Potato Bruschetta

Ingredients:
Sweet Potatoes (however many you want- I used 3)
Oil of your choice (I used olive oil)
Red wine vinaigrette (3 parts olive oil to 1 part red wine vinegar, minced garlic clove, salt & pepper to taste)
2-3 tomatoes, chopped small
Half onion, chopped small (can sauté or use raw)
Chopped fresh basil

What to do:
Peel & slice potatoes in rounds
Brown your sweet potato slices in frying pan over medium heat in the oil of your choice until al dente- I did about 8-10 minutes flipping once.
Mix up all the veggies and vinaigrette.
Top each potato slice with veggie mixture and serve as is or bake for 10 minutes at 350 degrees (which I did)

Enjoy!

More Paleo Potluck shares: RIBS!

Yummy ribs from Jennifer Jones’ husband Richard, these were inhaled by kids and grownups alike. 
I tripled the ingredients for 4 full slabs:- 4 pounds pork ribs
– 1 Tbsp. sea salt
– 1 Tbsp. paprika
– 1 Tbsp. garlic powder
– 1 Tbsp. onion powder
– 1 Tbsp. chili powder
– 2 tsp. ground black pepper
– 2 tsp. cumin
– 2 tsp. cayenne pepper

Mix spices together in a bowl.
Cut slabs into 1/3 size.
Dip/rub ribs into spice mix.

Wrap each rib section in foil and place them in a single layer on a baking sheet.

Bake at 350F for 2-2.5 or until meat is close to falling off the bone.

For texture, cook on grill for a few minutes per side.

Paleo Potluck Shares!

Thanks so much for partaking in the paleo potluck fun. I inhaled yummy food and enjoyed having you all and your families over! We’ll do it again and keep those yummy paleo recipes coming. Here are some recipes for you from the evening. Keep sending them my way and I will post more.

From Katie. A family favorite, the kids LOVE this chili.

CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL

Ingredients:

2 tablespoons coconut oil

2 medium onions, diced (about 2 cups)

4 cloves garlic, minced (about 4 teaspoons)

2 pounds ground beef

1 teaspoon dried oregano leaves

2 tablespoons chili powder

2 tablespoons ground cumin

1 1/2 tablespoons unsweetened cocoa

1 teaspoon ground allspice

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (14.5 ounces) fire-roasted, chopped tomatoes

1 can (14.5 ounces) beef broth

1 cup water

Directions:

  1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
  2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
  3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:

Try a meat combo by mixing ground beef with ground turkey, pork, or bison.

Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.

Paleo Weekly Menu Week 3

Shepards Pie

Prep time

60 mins

Cook time

20 mins

Total time

1 hour 20 mins

This recipe is based off of Paleo Comfort Food’s Farmer’s Pie, The mashed sweet potato recipe is fromFood Lover’s Kitchen.

Author: Allison |Frisky Lemon

Recipe type: Dinner

Serves: 8

Ingredients

  • 2 lbs ground beef (preferably grass-fed)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1 container (~8oz) of mushrooms, sliced
  • 1 bag of frozen peas, thawed
  • 1 can tomato paste
  • 2 tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme
  • 4 to 6 medium sweet potatoes
  • ½ cup coconut milk
  • 1 Tbsp butter plus more for the pan
  • sea salt and pepper
  • butter

Instructions

  1. Preheat your oven to 350 F.
  2. In a large skillet, brown the meat with the cloves of garlic in butter.
  3. Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
  4. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
  5. Cook until all of the excess liquid has cooked off.
  6. Stir in the peas.
  7. Pour the meat mixture into a large baking dish– 9X13″ works well.
  8. Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft– about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
  9. Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
  10. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
  11. Bake the shepherd’s pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.

Bacon Wrapped Pork Tenderloin

Pork tenderloin, cut into individual serving pieces

Bacon

Onion

Green pepper

Tomato

In bottom of 9 x 13 inch pan or casserole layer out 2 slices of bacon (criss- cross) for each slice pork tenderloin.

Place tenderloin on top of bacon. Place thick slice onion, green pepper, and tomato in each piece of meat.

Wrap bacon around meat and vegetables and secure with toothpicks.

Bake at 350 degrees, covered for 1/2 hour, then uncover for 1/2 hour.

Or, throw it all on the grill

Weekly Menu at Casa LeGrand Sept 15

WED: Pork with Squishy, Squashy apples and sweet potato fries

1 clove garlic, minced

1 Tbsp salt

1 tsp paprika

1/2 tsp chili powder

1/2 tsp cinnamon

1/8 tsp ground cloves

3 lb pork roast, tied

6 apples, peeled, cored, and sliced into eighths

1. In a small bowl, combine spices into a rub using a fork.

2. Place roast in baking dish and rub spices on all sides.

3. Spread apples around roast in dish.

4. Roast in oven at 350 degrees for 45-50 minutes until roast reaches 160 degrees.

5. Let meat rest 10 minutes before slicing.

Sweet Potato Fries

prep time: 30 mins

cook time: 30-40 minutes

serves: 4

3 Tbsp coconut oil

1/2 Tbsp paprika

1/2 Tbsp cinnamon

1/4 tsp cayenne pepper

Sea salt and black pepper to taste

2-3 small yams or sweet potatoes, peeled and cut into the shape of french fries.

1. Preheat oven to 400 degrees

2. Melt coconut oil.

3. In small mixing bowl, add melted oil and spices. Whisk together

4. In large mixing bowl, add the cut up yams and drizzle with the spiced coconut oil.

5. Toss the potato spears with the oil mixture until all the spears are coated.

6. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil, do not crowd. You might need 2 baking sheets.

7. Bake for 35-40 minutes, turning the spears over halfway through cooking time. Increase cooking time if you cut your fries large or to achieve a crispier yummy yam spear.