Local’s Gym Nutrition

Gingerbread Spice Latte-bulletproof style

Oct.14, 2014

Sorry to rush the season, we even haven’t exhausted pumpkins yet, but I wanted to get a jump start on this. I don’t normally drink my coffee sweet, so I tend to keep the sweetener on the low side. For this recipe, the molasses flavor might be pretty strong if you add more, but I think a little maple syrup would sweeten it nicely if you like it that way.

Ingredients:

1Tablespoon unsulfered molasses
maple syrup to taste (optional)
pinch ground ginger
pinch ground cloves
1/8-1/4 teaspoon cinnamon
1Tablespoon +/- coconut oil
1 cup strong coffee

Put all ingredients in a blender and blend until combined. Enjoy!

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Deconstructed Quesadilla Breakfast

Sep.26, 2014

This is a recipe that I modified several times when we started eating Zone a couple years ago. It started out as the breakfast quesadilla in the Zone recipes, but I ultimately deconstructed it into a breakfast bowl. Since Steve goes straight to work from CrossFit, I make his the day before and store it in the office fridge. It keeps well and re-heats nicely in the microwave.

Ingredients:

2 sweet bell peppers chopped (these are on the dirty dozen, so buy organic if you can)
1/4-1/2 cup diced sweet yellow onion or sometimes I use green onions (pictured)
3/4-1 cup browned ground beef, seasoned with chili powder, cumin, garlic salt and red pepper flakes (I pre-cook this on Sundays, lasts all week)
1/2 small baked potato (omit if you don’t eat potatoes)
cilantro
avocado
4 eggs
coconut oil

melt about 1 Tablespoon coconut oil over medium high heat, add bell peppers and onions and saute until they start to soften, add ground beef and potatoes and continue cooking until meat and potato are hot

divide between 2 bowls, fry the eggs in coconut oil and add two eggs to each bowl, top with chopped cilantro and avocado. I like mine with Chipotle tobasco, Steve likes red chile or Tapatio on his. Note that in the photo above, I had run out of cilantro or there would be a liberal sprinkling on top.

We eat this for breakfast every day.

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Pumpkin Spice Latte #2

Sep.26, 2014

I rarely drink a latte with any kind of milk in it anymore. They make me feel too full, and if I’m going to feel that way, I’d rather it be from food. So, I came up with this yesterday and I like it better than my other recipe.

It’s faster, better for you and it’s really very good.

Ingredients:

1 cup strong coffee
1 Tbls coconut oil
1 Tbls organic pumpkin
1 Tbls maple syrup
about 1/8-1/4 teaspoon pumpkin pie spice

Blend in your awesome blender contraption and enjoy!

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Salted Caramel Latte “Bulletproof” Style

Sep.15, 2014

After I made the caramel sauce and had it in a handy squeeze bottle, I immediately thought of the caramel sauce at Starbucks and wondered how I could make a good coffee drink with it. I don’t like my coffee too sweet, so you may need to add some coconut sugar or more caramel to sweeten it to your liking.
I had Steve try it and he said he’d pay for a drink like that at a coffee stand, so give it a try and let me know what you think!

Ingredients:

1 cup strong coffee or Americano
1 Tablespoon coconut oil
1 Tablespoon Caramel Sauce
tiny pinch of sea salt

I throw this in a smoothie cup and blend it with my Ninja blender. It even gets a nice foamy top and you’d never guess there isn’t any “milk” in it.
I realize one of the pictures is kind of gross, but I wanted to show that I really don’t use much of the sauce. Blame the squeeze bottle.

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Dairy Free Caramel Sauce

Sep.15, 2014

I found the link to this recipe on a recipe for Paleo Apple Pie. The pie lady had made a bunch of caramel sauce and served it with her pie, so I figured that was a good call and I made the pie, then made the caramel when the pie was in the oven. Both are completely amazing and it’s possibly not a good thing that I discovered the caramel sauce because I’m going to figure out a way to eat some every day.

I honestly don’t get everything at Trader Joes, but in this case, they actually sell a can of coconut cream. It’s just the fattiest part of the cream and it’s amazing as a whipped topping, makes perfect ice cream and saves the hassle of refrigerating your coconut milk to hopefully skim off enough cream for this recipe. One can makes two batches. I know this because after I made the first batch, I immediately made another.

Ingredients

3/4 cup coconut cream
3/4 cup coconut sugar
2 Tablespoons raw honey
1/4 cup palm shortening

mix the coconut cream, sugar and honey in a saucepan over medium heat until it boils, reduce the heat and keep stirring it while it boils for ten minutes. remove from heat and let it cool for five minutes then stir in the palm shortening

That is it! I keep mine in a squeeze bottle. Store it in the fridge and make excuses to put it on everything.

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Loaded Cauliflower Mash

Sep.09, 2014

I miss mashed potatoes. I do eat small portions of potatoes on occasion, but I’m talking about fully loaded baked or mashed potatoes, and a lot of them. When I saw this recipe a few weeks ago, and then promptly lost it, I knew I was going to have to try it. I’ve made it twice and it’s really good. Steve doesn’t even like cauliflower and he said it was really good.

Ingredients:

1 head cauliflower, leaves removed and cut into florets
2 cloves garlic
1/2 cup onion diced
2-4 slices bacon diced (use 4, you’re worth it)
scallions, chopped (just the green part) or fresh chopped chives
1/4-1/2 cup chicken broth

Steam cauliflower and garlic together until soft
While those are steaming, saute the bacon and onions together until onions are soft and bacon is cooked through, reserve bacon fat
when cauli and garlic are done, put them in a food processor with a couple teaspoons of the bacon fat, enough chicken broth to make a smooth mashed consistency. Transfer cauliflower mash to a bowl and stir in onions, bacon and scallions, season with salt and pepper.

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Pumpkin Spice Latte

Sep.02, 2014

There’s a meme floating around exposing what’s really in a Pumpkin Spice Latte from Sbux. Caramel color, no actual pumpkin, “natural flavors”, artificial flavors which may or may not be from petroleum, to name a few. Also, a grande, and let’s face it, who gets anything smaller than that anymore…a grande contains 50 grams of sugar.

Last fall I was experimenting with making a PS latte and I came up with this. It’s basically all ingredients to taste, so add more this and less that, whatever, it’s yours.

Ingredients:

coconut milk or your milk of choice
organic canned pumpkin
coconut sugar (honey or maple syrup would work too)
ground nutmeg
coffee

I make my own coconut milk, but you can use whatever you choose. Put the milk in a saucepan over medium heat. I put about 2 Tablespoons of organic canned pumpkin in the milk and stir it in until it’s completely incorporated. Add coconut sugar and stir until dissolved. When mixture is very hot, but not boiling, pour it in your mug of choice. Add a couple shots of espresso or some strong brewed coffee, top with a shake of ground nutmeg.

If you’re feeling indulgent (or depressed, this is a fall drink after all and it’s probably raining) top with some coconut cream. You should always keep a can of Trader Joe’s coconut cream in the fridge, whip some up with a bit of honey and make this latte something to remember. Enjoy!

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Peach Crisp

Aug.15, 2014

or apple, or berry. This is just a variation on the strawberry rhubarb crisp I posted a few weeks ago. I just wanted to show how easy it is to make minor adjustments and have a totally different dessert. Costco had some beautiful organic peaches, and I started thinking of ways to bake with them.

Ingredients
4-5 ripe organic peaches
1/2-1 cup blueberries (optional)
2-3 Tbls Raw organic honey
1.5 Tbls Arrowroot powder
1 tsp Cinnamon

Topping
3/4 cup almond flour
1/2 cup chopped pecans
2 Tbls coconut flour
1 tsp cinnamon
1/4 tsp salt
1/4 cup honey
4 Tbls coconut oil

Instructions:

Preheat the oven to 350 degrees. Put the cut peaches and blueberries in a large mixing bowl with the cinnamon, honey, salt, and arrowroot powder and mix well.
Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
Grease an oven proof casserole or skillet and spoon in the fruit filling. Crumble the topping evenly over the top. Bake for 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving.

I made some quick vanilla ice cream to go with it, but you can buy some.

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Hemp Milk

Jul.28, 2014

I recently discovered hemp milk at the latte stand just west of Locals on 196th. I don’t drink dairy or soy anymore, and the almond or coconut milk lattes the baristas make are pretty “meh”, so I was instantly hooked on the nutty flavor of the hemp milk. It’s ridiculously easy to make. I use less water so it’s more of a coffee creamer, but you can add more water, or just have a hemp breve.

Ingredients:

1 cup hemp hearts (I buy mine at Costco)
1 teaspoon powdered vanilla or vanilla extract
2 cups filtered water

No soaking necessary, this one is easy. Throw the whole mess in the blender and blend for about 2-3 minutes. You’re not going to over blend it, so just let it go and empty the dishwasher or something.

Strain it through a fine sieve. I use my nut milk bag and squeeze out all the liquid.

That’s it. Toss the pulp, it’s useless.

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Paleo Coffee Creamer

Jul.28, 2014

I always prefer my first several cups of coffee to be black. Sometimes, if I want/need coffee later in the day, I really want some cream. Since I quit dairy almost two years ago, that’s been a bit of a challenge. I don’t like my coffee sweet, and I can’t find a non dairy, non junk filled creamer that isn’t sweet. So, my sister-in-law told me how she makes cream out of almonds. It’s quite easy and I like it more than dairy cream. You’ll need a nut milk bag. I bought mine at Whole Foods for about $11. You can use cheesecloth, but it’s not going to be as easy.

Almond Cream Ingredients:

1 cup raw almonds
filtered water

Soak your almonds in filtered water for at least 12 hours. Drain and rinse until the water is clear. Put the almonds in your blender and just cover them with filtered water. Blend it really well, it’s going to depend on your blender how long this takes. I use my Ninja Blender which blends this pretty quickly. My sister-in-law uses a BlendTec which makes my Ninja sad. I let mine run for about 1-2 minutes. Pour the contents into your nut milk bag and strain it into a bowl. Zoe thinks this part is gross and refuses to drink the milk because I’m literally squeezing every bit of moisture out of the almond pulp. That’s your cream. I put the pulp back in the blender and add water about an inch or so over the pulp and then I turn it on and putter around the kitchen for about 3-5 minutes. Then I strain this batch and use it in recipes as a milk replacement or Rhys drinks it all. I generally use it up but it doesn’t last beyond about 6 days. You’re going to have about a cup or so of almond pulp. There are recipes for this but it looks like a lot of trouble for something that I’ve used to make a jar of coffee creamer and a bottle of almond milk. I feel like I got my $2 out of it so I usually toss it. Last week I put half of it in my Paleo cookies. They turned out really good, so I’ll probably keep doing that.

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