GREEN Smoothie for St. Patrick’s Day!

Started my day off right with a paleo, gluten free, clean eating, DELICIOUS, GREEN smoothie!

Yum, yum, yum!

I started with 1/2 of an avocado….
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1.5 small apples, cut into chunks

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1 cup of spinach

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1 cup of coconut water

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Tossed it into my Ninja to-go cup and voila. A lovely grab and go breakfast! 

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Green Avocado Smoothie
Serves 1
A delicious avocado based smoothie!
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Prep Time
2 min
Cook Time
1 min
Total Time
3 min
Prep Time
2 min
Cook Time
1 min
Total Time
3 min
330 calories
49 g
0 g
16 g
5 g
3 g
594 g
285 g
30 g
0 g
12 g
Nutrition Facts
Serving Size
594g
Servings
1
Amount Per Serving
Calories 330
Calories from Fat 131
% Daily Value *
Total Fat 16g
24%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 285mg
12%
Total Carbohydrates 49g
16%
Dietary Fiber 15g
62%
Sugars 30g
Protein 5g
Vitamin A
62%
Vitamin C
58%
Calcium
11%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. .5 avocados
  2. 1.5 small apples, sliced
  3. 1 cup spinach
  4. 1 cup coconut water
Instructions
  1. Put ingredients in a blender and blend to desired consistency. May add water for a wetter consistency or ice for a cold, blended consistency.
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calories
330
fat
16g
protein
5g
carbs
49g
more
SashAroundTheClock http://www.sasharoundtheclock.com/

Paleo Coconut Pancakes with Strawberry Syrup (Recipe At Bottom)

On TV, the pregnant lady gets to eat what she wants. She gets to have cravings and demand late night ice cream runs from her husband. This pregnant lady has been diagnosed with gestational diabetes. Which essentially means a very restrictive diet where I count carbs, measure my blood sugar four times a day, and have to be very careful about how much and what I am putting in my body at any given time.  Gestational diabetes and managing it can look very different for different people. Some people just have to count their carbs, and what the carbs actually are don’t really matter. Not so for me! A piece of white toast send my blood sugar sky rocketing, so essentially I have to eat healthy. Bummer. 😉 

A typical breakfast for me looks like:

Option 1: Yoplait Plenti – which is a pretty nifty little carton of greek yogurt, fruit, and whole grain oats. 

Option 2: 1/2 slice whole grain toast with butter, 1 scrambled egg, 1/2 cup berries 

These are the two breakfast options that seem to work well. But today is Saturday. Lazy, lovely Saturday. Whenever Jonathan and I are home and not busy on a Saturday morning, we usually cook some sort of delicious breakfast together. Like pancakes. Mmmmm pancakes. 

So we ventured into the world of paleo baking and decided to give an alternative pancake a try.

For the pancakes, we used Fluffy Coconut Flour Pancakes. We did find that the batter was way too loose, and had to add another 1/8th cup of coconut flour.

Then, we had to think about what we were going to do about syrup. This is where Chef Sasha got to be creative. I usually have fresh berries with breakfast or as a morning snack, so we had a giant carton of strawberries handy. 

We chopped up 9 strawberries, and threw them in a pot with 1/2 cup water, and 1 tablespoon agave.

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I cooked that for about 5-7 minutes on high until the strawberries were soft, and then mashed them with a potato masher. 

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Once they were good and mashed, I reduced the heat to medium, and let it simmer for about 10 minutes. The water reduced and it was thicker, but not syrup-py. Then I removed it from the heat and let the natural pectin from the strawberries thicken it up. Voila! 

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The amount made is about one small mason jar. It was the perfect amount for a half recipe of the coconut pancakes, and fed two people. Honestly, it was delicious! photo1

Now, I won’t claim the pancakes were as good as your traditional, white flour, buttermilk pancakes. But for a healthier option, we were really happy with them! 

 

The pancakes were delicious, the topping was a great substitute for syrup, and the real win here is that at my 2 hour sugar check, my sugars were in good shape! Win-win!

Strawberry Syrup
Serves 2
A lower GI, healthier option for a sweet topping for pancakes, ice cream, waffles, or anything you want a yummy strawberry syrup!
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Prep Time
2 min
Cook Time
20 min
Prep Time
2 min
Cook Time
20 min
40 calories
10 g
0 g
0 g
1 g
0 g
151 g
5 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
151g
Servings
2
Amount Per Serving
Calories 40
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 6g
Protein 1g
Vitamin A
0%
Vitamin C
79%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 9 large strawberries
  2. 1/2 cup water
  3. 1 tablespoon agave nectar
Instructions
  1. Cut the strawberries into chunks.
  2. Put strawberries, water, and agave into a small pot, and heat on high heat until strawberries are soft.
  3. Once strawberries soften, mash with a potato masher or fork until desired consistency.
  4. Reduce heat to medium, and let simmer approximately 10 minutes.
  5. Remove from heat and enjoy hot, or allow to cool before serving.
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calories
40
fat
0g
protein
1g
carbs
10g
more
SashAroundTheClock http://www.sasharoundtheclock.com/

Turkey Sausage & Apple Skillet

Today is Foodie Friday, a link up hosted by some great ladies, which you can find out more about here. Apparently, this is National Apple week, which has inspired me to share a recipe I created years ago that uses apple and apple cider! The picture isn’t exactly the most amazing ever, but the meal was delicious! The recipe for the skillet is below. It’s pictured with quinoa (make as directed on the box!) and a very simple puree, which I made by microwaving equal parts rutabaga and butternut squash (peeled and cubed). Then, smash or puree in a food processor. Then add a bit of honey, salt, and all spice, pretty much all to taste.

You can easily cut the recipe in half for a great meal for one or double the recipe to feed a family or have easy left overs!

Overall, a delicious meal!
 

Turkey Sausage and Apple Skillet
Serves 2
Delicious, healthy, gluten free, paleo skillet ! pictured with quinoa and butternut squash/rutabaga puree
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355 calories
25 g
74 g
20 g
20 g
2 g
322 g
1301 g
19 g
0 g
11 g
Nutrition Facts
Serving Size
322g
Servings
2
Amount Per Serving
Calories 355
Calories from Fat 183
% Daily Value *
Total Fat 20g
31%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 74mg
25%
Sodium 1301mg
54%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 19g
Protein 20g
Vitamin A
1%
Vitamin C
12%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 turkey brats
  2. 1 granny smith apple, cubed
  3. 1 small onion, sliced
  4. 1/2 jug of apple cider
  5. 1 teaspoon coconut oil
Instructions
  1. Pour the apple cider into a pot.
  2. Add the Turkey Brats, and cook completely (appr 10 minutes).
  3. Once the brats are cooked, remove from the pot and cut into small rounds.
  4. Heat a small skillet with the coconut oil. Add the brat rounds, the apple, and the onion. Sautee until the brats have a nice brown cook, and the apples and onions are tender.
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calories
355
fat
20g
protein
20g
carbs
25g
more
SashAroundTheClock http://www.sasharoundtheclock.com/

Recipe Round Up: Pork Chops with Stone Fruit Slaw and Butternut Squash Soup

paleo pork slaw and soup

 

I’ve been trying to keep my meals simple and focus on protein, veggies, and fruit. This lends itself really well to paleo recipes, so I wanted to share the recipes that I tried last night.

Last night, we had a grilled pork chop, with a stone fruit slaw and a side of butternut squash soup.

Here are the links to the recipes we tried, and thought were absolutely DELICIOUS:

Pork Chop and Stone Fruit Slaw

Butternut Squash Soup