Food Prepping is Key!

Hello,

I feel like life has been so busy lately that I am having a hard time keeping up with everything…as I like (problems of a classic Type A personality - LOL).  Oh well, I do what I can and forget the rest…that is my motto these days!  Life can certainly get hectic but it’s all about how you handle the situation and the outcome that really counts. Right?

This past weekend was all about food prep at Café5400.  I find spending a few hours on Sunday really makes all the difference in the world for me.  No last minute grocery store trips (saves money $$$) or having to think about what’s for lunch and dinner.  It’s all done and ready to go….who doesn’t love that?  This week involves a bunch of protein which is awesome because it keeps me full & stops the munching (win-win)! Here’s what’s cookin this week:

• Grilled 3lbs of carne asada – excellent on it’s own or with a quick avocado salad (fresh cubed avocado, cilantro, diced onion, fresh squeezed lemon, fresh diced tomato & salt & pepper).
• Whole Roasted Chicken – cut up and bagged….great on salads and with veggies.
• Roasted Butternut Squash and Green Beans- put everything on a cookie sheet, a bit of Ghee (clarified butter) smoked paprika, salt & pepper and roast at 375 degrees until crisp.
• Mushrooms – sliced and sautéed using coconut oil, fresh garlic, fresh basil and salt and pepper

Crockpot Meal - Thai Curry with Beef Brisket
Ingredients:
• 3 pounds grass-fed beef brisket (cut into 1.5 inch chunks)
• 1 medium butter nut squash cut into chunks - bite size pieces & I added  the remaining fresh cut green beans
• 2 small onions, coarsely chopped
• 1 Tablespoon coconut oil
• 2 Tablespoon yellow curry paste ( I used Green curry paste and extra Curry Powder from Trader Joes)
• 1 1/2 cups coconut milk (full fat)
• 2 Tablespoon coconut amino (You can substitute soy sauce)
• 2 Tablespoon apple juice
• salt and pepper to taste
Put everything in the crockpot on low for 8 hours. I put it in the fridge overnight and the flavors were even better on the second day!  Serve alone or with brown rice/quinoa.

Breakfast this week:

Protein Shakes & hard boiled eggs

Snacks:

Krave turkey jerky from Costco / raw almonds & dried figs /baby carrots and Sun Butter (sun flower butter…this stuff is amazing)!  

Fruit:

Apples

Roasted Mushrooms with Basil / Butternut Squash and Green Beans

Whole Smoked Chicken 

Steak

“By failing to prepare, you are preparing to fail.”
― Benjamin Franklin

Wishing you all a wonderful week and reminding you to be AWESOME!

Ice Cream - Vegan

Hello,


It's safe to say Southern California is officially experiencing a heat wave...we are in the high 90's this week and I say this kind of weather calls for some ICE CREAM! 

This frozen treat is super easy to make and only calls for a few simple ingredients.  The biggest item is the actual ice cream maker.  I have the Cuisinart Frozen Yogurt/Ice Cream Maker and it's super simple to use and clean (Bonus).  Just freeze the bowl 24 hours in advance and add your ice cream mixture!  Voila, that simple!!!

PS.  Worth every penny, once you experience homemade ice cream, there's no going back! 

Base:

2 cans unsweetened full fat coconut milk
pinch of sea salt
1 tablespoon of vanilla extract 

Sweeteners:

Pure Stevia 
Agave Nectar
Pure Maple Syrup
Coconut Sugar

Flavors:

Pistachio - almond extract and pistachios
Chocolate- coco powder and chocolate chips
Strawberry - fresh strawberries

I made pistachio tonight...get creative, there are so many great options.  Remember, No rules...just have FUN!  

Ice Cream, You Scream, We all Scream for ICE CREAM! Haha, it never get's old!

Ingredients 

Ice Cream is coming together!

Start to finish 20 Minutes!

Below is the Amazon link to the exact Ice Cream maker I am using. 

http://www.amazon.com/Cuisinart-ICE-21-Frozen-Yogurt-Ice-Sorbet/dp/B003KYSLMW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1410833608&sr=1-1&keywords=cuisinart+ice+cream+maker

Wishing you all an awesome week! 

Taco Salad

Hello,

Disclaimer: I used to be that girl who hated ice berg lettuce. In my mind it had zero flavor, zero nutrients and was basically water…so what’s the point?  Well the point is, I was wrong and I found a great way to put it to good use…making it a staple in my taco salad.  It has been warm here and I find this meal so satisfying yet light.  This is basically the perfect storm!

Ingredients: 

1 pound lean ground beef (you can use ground turkey or chicken as well) 
1 finely diced onion
2 cloves of finely diced garlic 
1 bunch of finely chopped cilantro
1 bell pepper finely chopped 
coconut oil 
1 head of Iceberg lettuce - cut into shreds

Seasonings:

Smoked paprika
Taco season
Garlic powder 

Toppings:

Nonfat Greek Yogurt ( I like low fat)
Fresh Salsa or Siracha
Fresh Avocado 
Pepper Jack Cheese 
Chopped Green Onions
Black Olives 

Fresh Tomato 

In a large pan, brown the onion, garlic and bell pepper using a bit of coconut oil.  Add your meat & seasonings and cook until done.  Add diced cilantro and combine. 

In a large bowl, finely shred your lettuce.  Next add your meat and start piling on the toppings of your choice.  You really don’t need salad dressing since you are using so many combinations of great flavors but I have included a picture of my absolute favorite dressing (Red Shell Miso Dressing).  This stuff is amazing and available at Costco.  

Yum!

This dressing is amazing and great on everything!

Today is a Great Day!  What are you doing to be AWESOME?
Wishing you all a fun and fit week!
Hugs & Cheer!