Can I just throw this out there?…I fucking love breakfast! It is my favorite meal of the day by FAR! It has been such a blessing working from home because I actually get to spend a lot of time in the kitchen experimenting with all sorts of amazing recipes….and I get to wear pjs all day if I want…just saying. Having PCOS (polycystic ovarian syndrome), it’s really important to me that I eat whole ingredients (as in..I can pronounce everything on the label…no chemicals…and if there is only one ingredient on the label…or no label at all…perfect!!). That being said, Im not going to eat boring eggs with veggies every morning…or plain chicken…or boring salad…sensing a trend? I like to eat. REALLY eat!! So I decided to make a Paleo McGriddles Swap!! Why? Because I’ll admit, McGriddles are pretty delicious!! This Paleo McGriddles Swap is freaking BOMB!! And I don’t just say that…TRUST!!
I know it can be easy to fear fat, fear calories, and want to go for lower calorie/low fat options. But those options are often loaded with chemicals…chemicals that can seriously mess with our bodies causing cravings, health issues…I mean it’s really icky. So my “cysters” out there, it might be time to change it up!! I’m telling you a week of eating only whole ingredients and you’ll feel like a new woman!
Paleo McGriddles Swap
- 3 eggs, whisked
- ½ cup almond milk + 3 tablespoons (carton, unsweetened vanilla)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup almond flour
- 1/3 cup coconut flour
- 2 tbsp flaxseed meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of sea salt
- coconut oil, ghee, or pan drippings from bacon for greasing pan
- 8 eggs, whisked
- salt and pepper, to taste
- butter or ghee (for garnish, optional)
- maple syrup (for garnish, optional)
- 6 slices bacon, cooked in a pan (save drippings if you want to use it for pancake or eggs)
- Whisk together pancake ingredients: eggs, almond milk, maple syrup and vanilla extract in a large bowl. Then, add almond flour, coconut flour, flaxseed meal, baking powder and baking soda and a pinch of salt to the large bowl and whisk until batter is well combined.
- Heat up a griddle pan or whatever pan you prefer and grease. Once hot, use an ice cream scoop or cookie scoop (or big spoon, whatevs) to make pancakes that are about 3 inches across. Let cook through until bubbles begin to appear on the top of the pancakes then flip, about 3-4 minutes per side. Continue until all the batter is gone- the batter should make 12 pancakes. Set pancakes aside and cover with foil to keep warm.
- Lastly, turn the heat down on the pan to a medium low heat. Add the whisked eggs along with salt and pepper, then use a silicone spatula to continuously move the eggs while they cook through.
- Make the sandwiches: pancake, slice of bacon, an ice cream scoop worth of scrambled eggs, another pancake, then if you want, top each one with a small amount of butter and maple syrup on top.
So I’ve decided to start doing a little Youtube cooking show! It’s an idea I have been throwing around for years but finally decided to actually execute!! I started with Cheesy Cauliflower Nachos! Why? Because nachos freaking rock!!
- 1 medium head cauliflower, cut into florets
- 2 tsp. olive oil
- ½ tsp. ground cumin
- ¼ tsp sea salt (or Himalayan salt)
- ¼ tsp. chili powder
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ½ cup shredded Mexican blend cheese
- ¼ cup chopped red bell pepper
- ¼ cup chopped orange bell pepper
- ¼ cup chopped yellow bell pepper
- ½ cup mashed avocado seasoned with a pinch of sea salt
- Preheat oven to 425º F.
- Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, pepper, chili powder, and garlic powder (or actual garlic); toss gently to blend. Spread evenly on baking sheet.
- Bake for 30 to 35 minutes, or until tender crisp and golden.
- Top evenly with cheese and other toppings except guacamole. Bake for 3 to 5 minutes, or until cheese is melted.
- Serve immediately.
- Feel free to be creative and pick your own toppings!!
Brian and I are starting Core De Force next week and we couldn’t be more excited!! Kickboxing/MMA was the first workout that I really fell in love with so I’m PUMPED for this!! We start it November 1st and our Brawler Bootcamp starts November 14th! I want to start it before our virtual bootcamp starts because I want to be able to give better advice and tips to my amazing group! This is also the first group I’m running WITH Brian which is super exciting!! Leading up to this bootcamp, we have been getting our nutrition in gear! I’ve been trying to make a lot of healthy recipes in our new crockpot!! As a police officer, Brian honestly doesn’t eat the healthiest all of the time, but I’m trying to help! I love that when using my crockpot I can cook in bulk, and I can set it and forget it. Brian LOVED this Paleo Crockpot Mongolian Beef recipe. And it is definitely becoming a staple in our household!!
I’m not paleo but I do try to eat whole natural ingredients as much as possible because of my PCOS. I think that it is really important! In the past I’ve dealt with insulin resistance and I’ve taken all sorts of pills like Metformin, but now I take care of my body naturally and fuel with natural foods, superfoods, etc. That being said, I don’t eat cardboard you guys. I’m not the girl who constantly eat salads (I don’t even really like salads). So I like making the healthier version of the “bad” foods I actually WANT to eat!! Like this Paleo Crockpot Mongolian Beef recipe!! You guys can trust me on this one, it’s bomb!! I served it with cauliflower rice!!
Paleo Crockpot Mongolian Beef
- 1 ½ pounds Flank Steak, sliced
- 1/4 cups Arrowroot
- 2 tablespoons Olive Oil
- ½ teaspoons peeled and minced Ginger, Fresh
- ¾ cups Bragg's Aminos
- ¾ cups Water
- ¾ cups Honey
- ½ cups grated Carrot
- Coat flank steak pieces in arrowroot powder.
- Add remainder of ingredients to crockpot and stir well to combine.
- Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
OMG you guys!! I really can’t even. Fall is upon us and as the basic white girl that I am, all I want is pumpkin. Pumpkin on pumpkin. You get the picture. When I saw the recipe for these pumpkin muffins WITH maple cream cheese I knew I just HAD to make them. Like holy shit right?!
I think people are often surprised by how much I actually eat. But I think not cutting corners and actually fueling my body properly (without going overboard) has been so key to my long term success. You guys all know I love my wine, I have it a few nights a week. Kettle cooked potato chips…at least twice a week. And if I can make something scrumptious that I don’t even have to count as a treat or a cheat like these pumpkin muffins? Count me the heck in!! I want to feel satiated and like I still get to indulge!
Having PCOS (polycystic ovarian syndrome) is (excuse my language) a bitch. Before I was really conscious of the ingredients that I was putting into my body, I was constantly bloated and gaining weight no matter what I tried. That’s why I try to focus on whole natural ingredients that are easy on my body. Nothing overly processed (unless it’s my occasional chips, etc. as mentioned. I’m not perfect guys!!). So these pumpkin muffins with maple cream cheese are right up my alley. They taste like they should be bad for you…but they are not! And they are 21 Day Fix container approved (also The Master’s Hammer and Chisel, 22 Minute Hard Corps, Country Heat, etc.). I really do love this container system because I don’t have to count calories or overthink everything (I used to count compulsively).
I hope you guys enjoy them as much as I do!!!
Pumpkin Muffins With Maple Cream Cheese
2oz Cream Cheese
1 Tbsp. Pure Maple Syrup
1 Large Egg, lightly beaten
1 Cup Canned Pumpkin Puree
1 1/2 cups Almond Flour
3/4 tsp. Baking Soda, Gluten – Free
1 Dash Sea Salt (or Himalayan Salt )
2 Tbsp. Raw Pumpkin Seeds (optional, I didn’t use them!)
1. Preheat oven to 350* F.
2. Prepare nine muffin cups by lining with muffin tin liners or coating with spray. Set aside.
3. Combine cream cheese and maple syrup in a small bowl; mix well. Set aside.
4. Combine egg and pumpkin in a medium bowl; mix well. Set aside.
5. Combine almond flour, baking soda, and salt in a medium bowl; mix well.
6. Add almond meal mixture to egg mixture, mix until just blended.
7. Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.
8. Spoon about 1 heaping tsp. cream cheese mixture into the centre of each muffin. Evenly fill muffin cups 3/4 full with remaining batter.
9. Sprinkle muffins evenly with pumpkin seeds.
10. Bake 16 to 18 minutes, or until golden brown and toothpick inserted into the centre comes out clean.
11. Transfer muffins to rack; cool & ENJOY!!
I mean YUM!!!!