I know, I’ve been a bit MIA. After finals ended I fell off the face of the planet… a week of sleeping to be exact. I’ll be back soon, I just need a break from EVERYTHING.
But check out my facebook page I created for my blog here! YAY.
Amazing Paleo Brownies: Nut-free, Seed-free, Grain-free, Dairy-free, Refined Sugar-Free
Before I begin, I’d like to let everyone know that May is Lyme Disease awareness month. So PLEASE do your research and get educated, spread the word about the cause and support that Lymies need, and realize that just because someone doesn’t look sick from the outside doesn’t mean they aren’t.
It’s been finals week. TESTS TESTS TESTS. These babies are what have been getting me through! I’ve got another batch in the oven right now 
These aren’t super sweet, but they are chocolatey and hit the spot perfectly. They aren’t that gross, omg SUGAR filled, I’m going to feel sick later type of brownie. They satisfy the chocolate craving without making your stomach want to explode.
Ingredients:
1/4 cup coconut flour, sifted
1/4 cup sweet potato flour, sifted (if you don’t have sweet potato flour you can use more coconut flour)
2 tbs. cocoa powder, sifted
1/2 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
1 scant tablespoon of cinnamon
1 tsp. nutmeg
4 eggs at room temperature
2 tbs. coconut oil melted
3 heaping tablespoons applesauce
2 blocks of melted unsweetened baker’s chocolate
3 tbs. honey
1/3 cup boiling hot water or warmed milk of your choice
This is the baker’s chocolate I use (just cocoa, no sugar!)
Preheat oven to 350 F.
Mix dry ingredients together. Whisk in eggs. Add rest of the wet ingredients, adding the water/milk last after mixing everything else in.
Non-stickify a 9×9 glass baking dish. Pour batter in and cook for about 20 minutes, until toothpick comes out clean. Let cool completely, and if possible wait over night before cutting into them (ha, yeah, as if!). Store in an airtight container or in the freezer. They actually taste great if stored in the freezer then zapped in the microwave for 30 seconds. Top with whatever you desire (fresh berries, almond butter, bananas, chocolate chips, you get the drift).
Enjoy! 
Paleo Cauliflower Taco Pie
I can’t take all the credit for this recipe. It was inspired by one of my favorite bloggers over at Things My Belly Likes and her Taco Pie creation from the other week. I was straight up going to make her recipe this past weekend but then decided I wanted a cauliflower crust and you all know I can’t resist throwing in a few modifications here and there.
Oh, but can I tell you about my weekend first?! I drove to Denver with one of my best friends to see our favorite band Air Dubai! If you follow me on instagram you would already know this (WHAT?! You don’t follow me on instagram?! Get on that sh*t now- @viciousfitness). And, if you don’t know who Air Dubai is, get on THAT sh*t now! They are AWESOME! They are a CO band and were recently signed- yay for them but boo for me because it means I’ve had to wait 2 extra months for their new cd to come out. Anyway, it was very fun because I got to spend some quality girl time with my friend (it’s usually me, her, and her bf… I love him too but sometimes ya need girl time, ya know?!). Anyway, here is a picture to show you how much fun it was…
Oh, what, front row? Yeah, we pushed our way up there. I mean, not really pushed. We’re nice people. And got there early… So we walked up there to that front row… WHAT NOW!
Then I had a phone consult with my LLMD today… I don’t want to discuss it. We’re changing my meds up again because nothings really been working. Hoping this change does something. Didn’t I just say I don’t want to talk about it? Oh well, I over-share sometimes. Sharing is nice, right? That’s what you are supposed to do… that’s what they teach you in school, that nice people are supposed to share. I shared. See.
Okay, recipe time? Yes, you want it? Okay…
Ingredients:
Crust-
1 small head of cauliflower
1/4 cup coconut flour
2 eggs
1/4 cup coconut oil, melted
1/2 tsp salt
1/4 tsp ground black pepper
Filling-
1 lbs. ground beef
1 onion, chopped up real good
1 green bell pepper, chopped
2 cloves garlic, chopped
1-2 tbs. olive oil
1 16-oz can chopped/crushed tomatoes
1 tbs. paprika
1 tsp. cumin
1/4 tsp. cayenne
1/2 tsp salt
1/2 tsp black pepper
Preheat oven to 400 F.
Chop up cauliflower and place into a food processor/blender/you get the idea along with the rest of your crust ingredients. Food process that stuff real good. Grease a 9 in round baking dish, or use an extra large head of cauliflower and have to use the biggest pan you can possibly find in your cupboard like me. Take your “dough” and press it into your baking dish and up the sides. You don’t want it to be too thick (hmm.. about 1/4 inch) then poke the bottom with a fork a couple times. If you have extra dough, have no fear! Set it aside and I’ll tell you what to do later.
Bake for 15-20 minutes until starting to look cooked and every so slightly golden and delicious. Once done, take out and turn oven down to 375 F.
While your crust is cooking/cooling, let’s make your filling! Yay! So take your garlic and olive oil and heat over medium high heat in a skillet. Add your bell pepper. Cook for a few minutes before adding your onion. Add your onion and saute everything up real nice. Add your canned tomatoes. In a separate skillet, cook up your ground beef until just browned (insides should be not quite done). Mix EVERYTHING together in one skillet or large bowl and add all your spices in.
Pour mixture into your crust and spread evenly. If you had extra crust, you can crumble it on top. Place into oven for 15-20 minutes, until meat is cooked and crust is golden brown on edges.
Let cool slightly before serving. Top with chopped tomatoes, cheese (if you roll that way), some tomato sauce, hot sauce, and/or whatever other crazy taco toppings you like!
GET. IN. MY. BELLY.
I served mine along side a salad because I love veggies. No, actually, I do. Can’t get enough… gotsta get my salad and greens in!
Single-Serving Lemon Coconut Flaxseed Pancakes
Let’s just get right to the recipe.
Ingredients:
Follow my recipe for single-serving banana coconut flaxseed pancakes
But add-
1/2-1 tbs. unsweetened shredded coconut
scant 1 tbs. of lemon juice
To make them like lemon-poppyseed, add 1/2 tbs. of chia or poppy seeds
Be sure to serve topped with some coconut oil, almond or sunflower seed butter, and fresh or frozen berries. These extras really make the pancakes!
Easy peasy. Enjoy
Well that was easy. Have a wonderful weekend!
Simple Stir-Fry Over Cauliflower Rice
Wow, sorry this wasn’t up sooner. I know I posted on my instagram (@viciousfitness) that it would be up about, umm, a week ago? Yeah, eek, my bad.
I’ll post it, right after I tell you about my weekend . It wasn’t very eventful… super intrigued now, right? Sunday was the best part because it was SO FREAKING NICE OUT! FINALLY. And it’s supposed to snow again on Wednesday despite the fact that it is 80 today. What is wrong with this state? Hello, California, I’m coming for ya! I got to wear pretty clothes, though.
But yesterday the boy and I ran errands and went shopping and bought materials to build a garden in his backyard! YAY! We already planted the seeds in little pots and they are all starting to sprout. I’m excited because it means fresh veggies if he’s successful at being a plant parent. Fingers crossed.
I got a sifter at the thrift store, too, so that I can be a better coconut flour baker! So excited. $.80 vs. $10 at the regular store- WIN!
(old school, I know. And, no, it’s not a strainer.)
Then we grilled pizzas… not 100% paleo, but I cheat sometimes. Get over it. They were gluten free and I put fresh tomato on mine (instead of sauce), spinach, onion and sausage with daiya cheese. We grilled zucchini, too! They were pretty darn good.
Okay, sorry, sorry, on to the recipe! This is super simple and I’m sure you’ve all done it before but it’s the spices that make it and I figured I’d post a simple meal you can make in case you forgot how to do that or are brain dead and have no idea what to make. It’s protein and veggie filled, which is perfect for the Lyme diet (just leave out any spices you may have an aversion to)
Ingredients:
1 lbs. ground beef or ground turkey
1 large onion
1 zuchinni
1 yellow sqash
2-3 bell peppers of varying colors
1 LARGE tomato or 3 little ones
1 large head cauliflower
olive oil for sautéing
1 tbs. coconut oil
1 tbs. paprika
1 tsp. ground chili flakes
1 tsp. cumin
1/2 tsp. cayenne
1 tsp. onion powder
1 tsp. garlic salt
1 tsp. basil
salt and pepper to taste
Mix all your spices together in a bowl.
Chop up all your vegetables into small bite size pieces. Heat some olive oil over medium/medium-high heat in a BIG skillet and add your peppers. After a couple minutes add the rest of your veggies. Add 2/3 of your mixed spices.
While your veggies are sauteing, mix the rest of your spices to the ground meat and start cooking that good stuff up in a separate pan.
Once meat and veggies are cooked put them all in a big bowl and mix together. Taste and add more salt/pepper if needed.
Now, chop up your cauliflower and then place it into a magic bullet/blender/ninja/whatever you have to “rice” your cauliflower. Blend until it looks like rice, basically, don’t smoothie it up. Heat up your coconut oil in the skillet you cooked the veggies in and/or pour any fat drippings from cooking the meat into that skillet. Add the cauliflower rice and cook for about 10-15 minutes, seasoning with salt and pepper plus some extra paprika and stirring often.
Once your cauliflower is done, place on a plate and top with the veggie-meat mixture. Eat it. Serves 4 or lasts YOU the week. I’m going to be a terrible wife because whenever I make food I’m never going to want to share it….
EDIT TO PALEO CRACKERS!
I made a mistake in my original Garlicky Paleo Crackers recipe! I wrote down the measurements wrong to two of the main ingredients. Don’t judge me too harshly for that mistake (I’ll blame my Lyme brain). I’ve edited it the original recipe but I’ll repost it here, too.
Ingredients:
1/4 cup coconut flour
1/2 cup ground flaxseeds/flaxseed meal
1/4 tsp. onion powder
1/2 teaspoon garlic salt (add more if want stronger garlic flavor)
a few shakes of the pepper shaker
1/2 tsp. baking powder
1 egg
1/4 cup melted coconut oil
1/2 cup boiling water
Preheat oven to 375 F.
Mix all the dry ingredients together in a bowl. Add the egg and beat in. Add the melted coocnut oil and mix. Start slowly pouring in the hot water a little at a time, mixing it in thoroughly until you have a good dough. A good consistency for the dough is when it isn’t too dry that it is crumbly but holds together and is slightly sticky. You don’t want it to be too wet.
Take a 13X9 inch baking dish and spray with nonstick spray (or cover with butter, whatever you want to use as your nonstick). Place your dough into the dish and press out thin to all the edges. Be gentle but press your dough so that it covers the bottom of the whole dish. Cut your crackers into the shapes you desire (squares, long rectangles, dinosaurs, whatever you want!). Another option is to roll the dough out between two pieces of parchment paper and then peel the top layer off and place the bottom one with the dough onto a baking sheet.
Bake for 20-25 minutes until golden brown and crispy. Let cool completely before eating then eat plain, with avocado and tomato slices, with cheese, or whatever you happen to fancy eating your crackers with.
Sorry about that! If you want the original post and pictures then you can go here.
What I Listen to When I Workout
Woohoo music! The title pretty much says it all… If you can’t figure that one out then I’m not so sure I can help you. Maybe you’ll find some new jams? This is only a minor selection of all my music and what I may listen to on a given workout day.
Running:
Lifting/Gym:
And my latest obsession, some JT of course. His new album is fantastic:
\
To give you an idea of how much music I have… it doesn’t all fit on my ipod and every time I download a new song and want to load it on my ‘pod, I have to delete one :/. They need to make ipods with more space!
