My dad rarely gets involved with the kitchen. If he does, he’s making crazy weird experimental smoothies that he thinks are delicious but the rest of my family semi gags over. But today, while visiting me at school for my last family weekend ever (side note-I graduate in December–yayayayay!!), he comes up with this little gem. I’m not a huge paleo advocate, but my dad really digs it. This recipe is uber paleo friendly and it’s really tasty too with minimal sugar. The only real sugar involved is in the dates. But you guys have got to try this one out.
I don’t know if you guys have heard of the whole butter in coffee thing… but I think it’s strange. It just sounds unappetizing. Paleo peeps love their butter, so this recipe has a little butter involved. Not as much as my dad wanted, but I made him compromise with me over the amount.
This recipe is great for a little pick me up to help hold you over between meals. Packed with healthy fats and protein! And make sure to use grass fed organic butter- we don’t want any nasty hormones in our recipe!
Dads paleo granola
1/2 cup almond butter
3 tablespoons butter (weird, I know)
1/4 cup coconut oil
2 tablespoons of the following:
1/2 cup coconut flakes
5 dates, pitted and chopped
1 tablespoon cinnamon
A pinch of salt
1. Finely chop the nuts and seeds.
2. Combine EVERYTHING into a large mixing bowl.
3. Cover a pie pan with parchment paper and pour the mixture into the pan.
4. Put into the freezer for at least an hour then transfer to the fridge and enjoy!!
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As always, today I found myself lacking the time to make a full meal because I’ve been studying since 8 am for two tests next week. Next week, I have an organic chemistry and a biochemistry test along with projects and lab reports to turn in. So my hectic life called for an easy but filling lunch.
All I did was cut some purple cabbage into thin strips along with some finely diced sweet onion, shredded carrot, capers,olive oil, lemon juice and Dijon mustard. I tossed all of this together and made myself a little cabbage salad that filled me up for a couple more hours of studying!
So because of this:
I got creative and made this:
Of course, I also paired my little salad with some kombucha. I’ve got to have my daily dose!
I love sweet potatoes. All types of sweet potatoes: yams, sweet potatoes, Japanese sweet potatoes, etc. one of my favorite dishes to make with sweet potatoes is sweet potato oven fries.
If you like sweet potatoes, you’ll like sweet potato fries. And even if you don’t like sweet potatoes, you’ll love the fries.
Today I worked out really hard at the gym and I was studying my brains out so I got really hungry. I needed some fries. But of course, being the nutrition student that I am, I’m not about to go stop by Micky-D’s and order a supersized set of fries. No, I’m going to bake myself some sweet potato oven fries.
You can use whatever type of root you want for this recipe: carrot, celery root, yams, sweet potatoes…
In fact, the more variety, the tastier the snack!
All you have to do is preheat the oven to 400. Then you cut your root vegetables into 1/4 inch wide strips (don’t peel the potatoes! The skin is tasty!). Next, mince 2 garlic cloves and add them to the cut roots. Put the garlic and roots into a plastic bag and pour in about 1-2 tablespoons olive oil along with 1 teaspoon salt and pepper. Close the bag and toss the ingredients around until everything is equally covered. Pour it all on to a cookie sheet and bake for 30-40 minutes.
Enjoy!! I did..
This morning I was in a rush because I have a long day of studying ahead of me, so I put together this simple breakfast from only three ingredients!
I first cut three slices of my seeduction bread and toasted them. This is the bread that whole foods baked in house and is a MUST have. I love it. Once the bread was toasted, I spread some almond butter and some sliced strawberries on top and it was done! It was surprisingly filling and obviously delicious.