PB&J Protein Smoothie

Tweet this!

It was your go-to snack as a kid. Whether you're the fancy pants who got mom to remove the crust and cut your sandwich into diamonds or the regular joe who ate whatever you got, crust and all, there is something nostalgic and comforting about a peanut butter and jelly sandwich.

Your parents didn't just drown you in PB&Js because it was easy. They did it, at least in part, BECAUSE YOU LOVED PB&J. 

Now's the time to bring back that lovin' feelin' for your PB&J - but this time, instead of sandwiching it between carbohydrates, combine it with some protein and drink up!

PB&J Protein Smoothie
Ingredients:

• 1/2 cup blueberries, raspberries, blackberries, or any berry of choice - just as you had your favorite jelly back in the day, others work here, too!
• 1 tbsp peanut butter (feel free to substitute other nut butters if you have a peanut allergy)
• 1 scoop vanilla protein powder or 3 tbsp Great Lakes Gelatin
• 1 cup water or coconut water

Directions:

1. BLEND
2. SERVE

^Yeah. It's that easy.

WHAT ABOUT YOU?

• What's your favorite smoothie recipe?
• What's your secret ingredient?
• Do you like to add protein to your smoothies or just use them to get your vegetables?

Paleo Chicken Tenders

Tweet this!

There have been some frozen chicken breasts sitting in my freezer since we moved in. I can't tell you how many times I almost thawed them for dinner, but I kept changing my mind. Chicken is boring, right?

Wrong. CHICKEN TENDYS. I miss them. But, I'm not interested in breaking paleo for them, because it makes me cranky when I break my own rules. So, what's a girl to do?

Well, after these popcorn shrimp and another experiment making fish and chips, I finally got the hang of paleo-ifying fried, breaded yumminess. It's really not even that hard, yet the result was so insanely satisfying. So good, so filling, and so good for you. 

I'm not going to bore you with some philosophical mumbo jumbo because your time is running out and you seriously need to make these.

Enjoy.

 

Paleo Chicken Tenders

Adapted from: Generation Y Foodie
Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup almond meal
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp garlic powder 
• 1 egg, beaten
• cooking spray (i used coconut oil)

Directions:

1. Preheat oven to 365
2. Cut chicken breasts into chicken tender sizes. I cut each one in half length wise so they were each about  1-1.5 inches wide. 
3. Mix together all remaining ingredients except egg and cooking spray. 
4. Coat the chicken in egg and then with almond meal/spices.
5. Bake for 15 minutes, then flip and bake for another 10 (25 total).

WHAT ABOUT YOU?

• Any other junk/comfort food you'd like to see paleo-ified?
• What's your favorite fast food chain, and your favorite thing on their menu?

Gluten Free Upside Down Apple Pie

Tweet this!

It's fall and I just can't stop. Can't stop, won't stop. Buying scarves. Drinking lattes. Wearing Frye boots with two layers of socks. [And simultaneously rocking a tank top in the 70+ degree weather (I'm looking at you, Chicago).]

What is it about Fall that makes me so excited? Maybe I fell in love in Fall. All I know is that it's here, and I want to bake things, carve things, go places, and eat things. In no particular order.

I had a major sweet tooth on Saturday, and indulged myself with chocolate, ice cream, and homemade apple pie. Sweet tooth or not, I was determined to be sensible about what exactly I was consuming. So, when I realized we had a helluvalot of apples, I decided to make said apple pie as natural and healthy as I could without sacrificing flavor. 

Gluten Free Upside Down Apple Pie

Ingredients:

• 4 Apples (I used Fuji), Washed
• 2 tablespoons Lemon Juice
• 1/2 tablespoon Cinnamon 
• 2 tsp Liquid Stevia or 6-8 packets Sugar Substitute (Stevia products are better for you than Splenda! Just sayin...)
• 1/4 cup Coconut Flour or Almond Flour (or Regular Flour if not Gluten-Free)*
  *Note: You can omit the flour entirely if you want and just use granola and/or oats. You will have to add 2 more tbsp of oats and adjust as needed to make sure that the crust is crumbly before baking*
• 2 tbsp Granola (or 3 tbsp Oats) - I used Twofold Quinoa Granola
• 2 tbsp Maple/Agave

Directions:

1. Preheat the oven to 400.
2. Slice washed apples into thin pieces. Toss in a bowl with lemon juice, cinnamon, and stevia/sugar substitute until the apple pieces are fairly evenly coated. Place in a greased/sprayed cake pan or pie tin, laying the pieces flat in a few layers (it doesn't have to be perfect).
3. Put in the oven, covered in aluminum foil, for 30 minutes.
4. To make the crust mixture, combine coconut flour, granola, and maple/agave in a bowl and mix with a fork. Add flour and agave as needed until you get a crumbly texture.
5. Take apples out of the oven and remove aluminum foil cover. Sprinkle apples with the crust mixture, coating evenly.
6. Turn the oven temperature down to 325 and put the pie in, uncovered, for 30 minutes, or until crust has browned.
7. Serve with a scoop or vanilla bean ice cream!

**Note: Twofold provided me with a few sample products to try. I was super excited to use this quinoa granola, and it was utterly crunchy and delicious, but the law says I gotta tell you that it was fuh-ree for me!**