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A day in the life of Peach’s Clean Eats (and Instagram addiction)

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Yeah, yeah… I know I Instagram more food than is probably necessary. So be it. I own many of the stereotypes so accurately and hilariously depicted in this parody.   I recently even stooped to the crazy CrossFit handstand shots. Sorry, you don’t get to see those. Yet.

However, there is a reason for all this IG nonsense. These pics make posts like this one way better, so that I can share my latest FAILS adventures with clean eating and Paleo-ish foods with pictures! Because I know you’re all just on the edges of your seats to know what my daily calorie intake looks like.  Admit it. Or not. The hell with my self-esteem. I’ll go cry in the corner now.

Breakfast:

Savory choice: Egg scramble with veggies, sometimes with leftover protein. Depends on the leftovers… I haven’t quite adjusted my system to crave crock-pot chicken curry at 8am. *burp* The ingredients: 1 whole egg, 1-2 egg whites, 1 cup of veggies, 1/2T coconut oil.  Heat the oil, add the veggies and cook until warmed. Push to one side of skillet, then add egg/whites and let those firm up. When almost firm but still wet, mix with veggies and cook until eggs are desired doneness. Top with leftover turkey burger, meatloaf, ground beef, steak, bacon, sausage…you get the idea.

Sweet choice: I go this route far more often, but try to keep the choices high in protein, low in fat and low in carbs. I experimented last week with a recipe for some Spaghetti Squash Breakfast Fritters. From the final pic, you’d think this was a breeze, right?  WRONG. Here’s what really happened.

making smaller ones worked well enough...

making smaller ones worked well enough…

let's make a BIG ONE!

let’s make a BIG ONE!

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Flip….FAIL.

maybe if I arrange it pretty enough on the plate and add a fancy label it won't suck so bad?

maybe if I arrange it pretty enough on the plate and add a fancy label it won’t suck so bad?

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A way less messy option is my Cake Batter Yogurt Fruit Bowl:

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1/2 C Fage 0% greek yogurt
1/2 medium banana, mashed
splash of Almond Breeze Unsweetened Vanilla Milk
2TBSP PB2 w/ Chocolate
Top with fresh fruit, nuts, more nut butter or a drizzle of honey/maple syrup

Recently, I brought back an old favorite by Lauren at The Informed Health Nut – Protein Pow Pow Pancakes  (Gluten-Free, Dairy-Free)

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in YO FACE.

1/2 of a small, ripe banana
1 scoop protein powder (~1/4 cup) I used Jay Robb’s Strawberry Egg White
1 egg
1 egg white
2 tbsp coconut flour
1/4 cup coconut beverage, or almond milk
1/2 tsp vanilla extract
stevia, to taste (I omitted)
dash salt
slightly less than 1/4 tsp baking soda
1 tsp butter or coconut oil, to grease pan between pancakes

Directions – Mash banana in a mixing bowl. Add the egg and egg white and mix. Add the protein powder and coconut flour and mix well. Add the coconut beverage, vanilla, stevia, and salt and mix well. Add the baking soda and mix well. Turn on the stove to medium lowish heat and place a pan on the burner. Add enough butter to coat the bottom. Once heated, pour the batter in the pan. When there are LOTS of bubbles, flip the pancake. Repeat until the batter is gone. Serve with grass fed butter, nut butter, sugar free maple syrup, shredded coconut, etc.

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Lunch and Dinner Options:

I’ve discovered I actually love roasted Brussels sprouts. Who’da thunk it?? And they are SO easy: Wash em up, cut off the ends, chop in half or quarters if they’re big mommas, toss in olive oil and salt/pepper to taste. Roast for 10-15 min at 405 degrees.

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the crispier, the better! YUM.

If I’ve learned one thing eating Paleo/Clean, it’s that you need to be creative. Sometimes you’re staring down an empty fridge/pantry and you’re so hangry that you could step on a small child*. Going to the grocery store is not gonna happen. You need to EAT. NOW. Your available options are:

  • A sad looking avocado on the counter
  • a small spaghetti squash chillin’ in the veggie bowl
  • frozen broccoli florets and Jenni-O’s frozen turkey burgers in the freezer
  • a wheel of Laughing Cow Light Herb and Garlic Cream Cheese wedges in the fridge

Let’s do this. Stab some holes (carefully!) in the squash and microwave 6 min on each side. Then microwave the broccoli until just tender. While those are cooking, throw a turkey burger into a skillet and cook until done. Cut up half of the avocado into bite-sized chunks. De-thread the spaghetti squash and put about 1-1.5 cups into a large bowl. Add the drained broccoli, then immediately add the Laughing Cow wedge and stir until it’s all melted into the hot veggies. Top with diced turkey burger and avocado. EAT. Fork is optional.

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lunch

dinner

dinner

* No children were harmed in the making of this meal.

So tell me, What quick and easy meals do you cook when you’re HANGRY?  

Clean Eats – The Greek Yogurt Edition

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Who else is glad that it’s almost the weekend???

My work laptop decided to roll over and DIE ON ME last weekend. Since I’m a remote employee, I had to wait for our guys to ship me a replacement. Well, I also have shit to get done so… I took a deep breath, opened my office closet door, and pulled out this baby.

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Needless to say, my productivity this week has been in the shitter. That’s what happens when you go from modern technology to a 2002 caveman OS, not even 1GB of memory and a turtle-speed processor. Luckily the replacement arrived in record time and I’m now back up and zipping along! It’s not a Mac, but it’ll do, pig. Wait… I just discovered that MS office isn’t installed. What the f***.

Come on, weekend.

Today’s Clean Eats post is all about my love for Greek Yogurt. First up is my Creamy Curry Dipping Sauce.

photo 1

  • 2TBSP Plain 0% fat Greek Yogurt
  • 4-5 shakes of curry powder
  • 1TBSP Dijon Mustard

This made an excellent topper and healthier alternative to tartar sauce for my Salmon Cakes. The Salmon Cakes can be found here and they are gluten-free and dairy-free!

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what? I was hangry.

Next up, I love to snack on red bell pepper, so I decided to whip up something southwestern as a dip for them.

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Southwestern Dipping Sauce

  • 2TBSP Plain 0% fat Greek Yogurt
  • 4-5 good shakes of Mrs Dash No-Salt Chipotle Seasoning
  • let these sit and get to know each other for a bit to open up the flavors
  • It’s super cute if you serve them in mini-Mason jars.

People, I understand this snack is not quite the Guacamole and Scoops mind asploshun I caused my friend Eric…. guac3 …but it’s still tasty and much less guilt-inducing.

Next up are two of my favorites when the sugarmonster is getting the best of me. Rather than killing an entire bag of Oreos, I’ll grumble but eat this instead.

Coconut Cinnamon Apples with Fruit Dip

  • One small to medium apple of your choice, cut into slices or chunks.
  • 1TBSP of coconut oilz

Saute the apples in the oil until they’re softened but not mushy. Mushy is no bueno. Unless you want chunky applesauce. Then go for it.  When they’re done, sprinkle them with cinnamon.

Now for the dip!

  • 1/2 cup 0% fat Greek yogurt
  • Splash of unsweetened vanilla almond milk
  • 1 TBSP plain or chocolate PB2
  • shake of cinnamon

Mix all this up together in a large bowl, then dump those cinnamon apples over it. Proceed to die and go to heaven.  PS – thanks to CarrotsNCake for the apple genius! appleWM I originally posted the next recipe back in September, and it’s worth mentioning again.

PEACH’S BANANA CAKE BATTER

  • 1/2 ripe banana, mashed till it’s nice and mooshy. Isn’t that a fancy description?
  • 1/4 to 1/3Cup Fage 0% Greek Yogurt, Plain
  • dash cinnamon
  • dash nutmeg
  • splash Coconut/Almond Milk, unsweetened
  • Organic unsweetened shredded coconut (optional)

Mix it all up and eat as-is. Or serve it over waffles. Or as a fruit dip. Or use it as a hair mask. Not really. That would be weird. But you’d smell delish.

If you’re bored of your usuals right now, you can also find these recipes/links in my previous Clean Eats post:

  • French Toast Scramble
  • Mini Crustless Quiches
  • Peach’s Veggie Saute
  • Peach’s Spaghetti Squash Bake
  • Salmon Cakes
  • Italian Meatloaf
  • Peach’s CrockPot Curry Chicken
Mason jars > tupperware.

Mason jars > tupperware.

Have a great weekend, y’all!

Recipe Share: Clean Eats Galore

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As explained in my FoodWars post, I’ve decided to take a more relaxed approach in my diet because trying and failing to be strict Paleo was driving me batshit crazy. I’ve been way happier in my new plan these past three weeks with some good old common sense clean eating. I’m still figuring out the balance, but I can tell you that my body knows the difference. I am already leaner. I feel better. And that rocks.

Here’s a sneak peek into my clean eats…

Breakfast:

French toast scramble – courtesy of CarrotsNCake, I was skeptical about the banana/egg combo, but found I enjoy it on the mornings I want something sweet. One mashed banana, 1 whole egg, a few egg whites, cinnamon and a splash of vanilla. Scramble it up in a bit of coconut oil and top with a scoop of almond butter or PB2. Full till lunch.

Everyday Paleo Egg Cupcakes – not a fan of this name. Let’s call them Veggie and Sausage Mini Crust-less Quiches, mmkay? These lil nuggets are easy and portable, they let me play with my new destroyer of food processor, and they are delish. Make em the night before and you’re set for more than a few days for breakfast. The recipe states specific veggies to use, but bollucks to that. Throw in whatever you want. These had: zucchini, squash, carrots, onion and spinach plus low fat breakfast sausage. But word to the wise. Too much spinach and they WILL turn out quite St. Patty’s Day-inspired. You’ve been warned.

1st batch = WHOASPINACH. 2nd batch = better.

1st batch = WHOASPINACH. 2nd batch = better.

Snacks:

Greek yogurt and fruit – if I need a quick pick-me-up I’ll just cut up an apple and dip it in 0% fat plain greek yogurt that I’ve mixed with a splash of almond milk and a scoop of PB2. <– If you haven’t tried this, you must.

You can also spend an extra 5 minutes and make Coconut Cinnamon Apples to go with your yogurt/PB2 combo. Here’s how easy: Take your choice of apple, slice it up, saute it for a few minutes in a teaspoon of coconut oil and sprinkle with cinnamon at the end. HEAVEN, I SAY.

appleWM

Cereal w/ Almond Milk – I have a confession. I love cereal after dinner/before bedtime. Um. I may or may not have gone through a whole box of Peanut Butter Multi-Grain Cheerios in five days. Wee bit obsessed? Nah.

Lunches/Dinners:

Let’s face it, when you cook at home 90% of the time, you will get bored and some nights you’re just not feeling very Domestic Goddess-y.  When that happens, I’ll treat myself to a Chipotle salad or some other healthy eat-out option.

But here are a few of my no-fail at-home standards.

Peach’s Go-To Veggie Saute

  • Heat 1T coconut oil (or olive oil or bacon grease) in large, shallow skillet. (not a stock pot – potatoes become mushy if they don’t have air while cooking.)
  • Add to oil: 1 sweet potato, cut into 1in cubes. Cook potato until it becomes browned but not yet soft.
  • Add 1 sliced onion and 1 sliced red bell pepper. Cook together until onions and bell peppers are softened, but still firm.
  • Add 1 medium yellow squash and 1 medium zucchini, cut into quarter or half moons
  • Cook all together until potatoes are done and squash/zucchini are slightly softened but not mush.

I use this veggie saute for everything: breakfast scrambles, omelets, frittata (frittatii?), as a base for pot roast, shredded pork, or in my Spaghetti Squash Bake. I even throw it into salads.  I’d be lost without it!

Everyday Paleo’s Salmon Cakes were super easy and turned out wonderfully, minus one thing.

salmonWM

HOW THE HELL AM I GONNA EAT ALL THESE?

The freezer was my friend. Next time half the recipe, Peach!

PaleOMG’s Italian Meatloaf? Whoa, momma.  It was so good it was gone before I could take any pictures. But then again, when are pictures of meatloaf ever sexy? Regardless, this is definitely a keeper in the recipe arsenal!

Hands down, saved the best for last.

curryWM

Peach’s Crockpot Curry Chicken  (adapted from PaleOMG’s Brazilian Curry Chicken)

  • 1.25-1.5 lbs boneless skinless chicken boobies.
  • 2 medium sweet potatoes, peeled and cut into 3 chunks each.
  • 3 minced garlic cloves
  • 1 cup full fat coconut milk
  • 1 cup organic chicken broth
  • 4 TBS yellow curry powder
  • 1 TBS ground ginger
  • Salt and pepper to taste
  1. Combine the coconut milk, broth and spices in the crock pot.
  2. Add the chicken boobies and sweet potato chunks. Make sure chicken is submerged in liquid.
  3. Cook for 3 hrs on medium, then flip the chicken boobies over.
  4. Cook another 3 hrs, or until the chicken boobies fall apart when you fork them. (Where is my brain today?!?!)
  5. Once here, I removed the chicken/potatoes from the liquid and set aside. Then I strained the liquid, because the coconut milk had gone kinda separated/weird on me. (Does this happen to anyone else?)
  6. Once liquid is strained and back in the crockpot, shred the chicken boobs with two forks and put the chicken into to the liquid to cook on low for another hour. This lets all the little chicken boobie-bits soak up all the yummy curry liquid. I left the sweet potatoes out of the crock pot at this point because they were plenty cooked and about to disintegrate.
  7. Serve it up with the sweet potatoes, a veggie saute and some avocados.
  8. Devour.

Day 14: A food blogger I am not.

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Juli B over at PaleOMG has been an invaluable resource to me as I’ve gone full stop Paleo these past few months.  Not only are her recipes tasty but her blogs are funny as hell. She makes you feel like you could be besties IRL, in a non-creepy-blog-stalker kind of way. ***Waves frantically*** HI, JULI!!!!

I decided to tackle a more in-depth recipe of hers this week because holy CRAP my grocery store finally had delicata squashes in stock! I know, I’m FAR too excited over a gourd. Foodnerdporn ahead. Sort of.  The whole point of this post is to show you how much I am NOT a food blogger. What I am is a lover of creamy alfredo-like sauces.

The recipe in question: Chicken Bacon Alfredo. 

NOTE: Juli herself did two blog posts on this meal because in her own words, “The bummer part of this recipe is that, well, it just pretty much always looks like dog doo.”  Whew. Okay, I’m off the hook for what you’re about to see. Because I say so.

First, Juli says “Cut spaghetti squash and delicata squash in half and use a spoon to scoop out the seeds and excess threads. Don’t be dainty.”

Here’s as far as I made it into STEP ONE before the spaghetti squash fought back. It ate my knife and wouldn’t give it back.

REALLY, SQUASH? Really.

If you’d been brave lucky enough to be in my kitchen at this point, you would have seen me lifting the knife by the hilt, with the squash firmly embedded… and hammering the knife-eating squash combo repeatedly on my cutting board with full force.  Which promptly rattled the countertop so hard it knocked over my bottle of water and I then had to mop up the mess. Okay, the destructor method wasn’t working.  After much swearing and wiggling of knife around the equator of the world’s most ornery gourd, I was here.

I WIN, SQUASH.

Whew. I needed a drink.

Luckily the delicata was much easier to cut through. And then I gutted those bad boys. Juli said not to be dainty. I wasn’t.

mmmmmsquashguts.

Hm. It was getting warm in my kitchen, what with the squash-wrestling, the Georgia temperatures in the mid 70s and an oven preheating to 425*. But I soldiered on and put the squashes on the baking sheets and the seasoned chicken tenders on another. In they went.

While they were cooking, I got the bright idea to make a batch of my typical veggie saute. So I got to chopping:

  • 1 large sweet potato
  • 1 red bell pepper
  • 1 onion
  • 1 large zucchini
  • 1 large yellow squash

No pictures of this, sorry – I only had 15-20 min to get it prepped and in the pan to get cooking. And now with both the stovetop and the oven going, I was sweating.

Then Juli said I needed to get another pan out to cook the bacon. Oh, hell. Are we gonna use every damn skillet that I own? And, I’M TOO HOT. So I changed into a tank top and shorts and put my hair up on top of my head. That’s better.

I slapped the bacon into the pan. Meaning, the WHOLE package of bacon. What? Juli said 4-6 slices. There were only 8 in the pack. Shaddap. There is no such thing as too much bacon.

Then the oven timers went off. The chicken was done.

5 minutes later, so were my little squash monsters.

rrrrrroasty

It was official.  There was entirely too much heat in my kitchen. I was dying. The veggies were sauteing and the bacon was sizzling away while the squashes were being all rrroasty on the counter.

OMG. How much longer until this is assembled?!?!!?

Did I mention I’m also f***ing HANGRY now?  It’s hot, I’m sweating, I’m starving, and an hour into this ordeal, I still have nothing assembled.  Jeez, I’d be an epic failure on Top Chef.

Finally, the bacon finished up and I removed it from the skillet but left the grease. In went the delicata flesh that I scooped out of the skins, along with the coconut milk and seasoning.  I loved how the delicata just moooshed up so easily into a sauce with the cream! Then it all came together quickly, but I was so starved I only remember being pissy.

I de-spaghetti’ed the other squash and when the sauce was heated through, I poured it over the squoodles. Added the chicken. Added some of my veggie saute. Mixed well. Topped with bacon.

EAT ALL OF THE FOOD.

But I did get one last picture before I let my hangry self dig in. You’re welcome.  And Juli was right. Yes, it does look like dog doo when photographed. But it tasted amazing. 🙂

PSA: Don’t cook hangry.

8 Week Challenge #9: You don’t have to go home, but you can’t stay here.

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Yep. It’s last call, folks.  The Pish Posh 8 Week Challenge is coming to an end.  I will end this fun endeavor with my highlight/blooper reel but before I do, I want to thank Pish Posh.  This gal is incredible, not only as a writer and the fearless leader of this challenge, but as a person. She is going through some hard times right now, and I can only hope she knows how much we are all here to support her. Pish, I’m sending you all the good juju I have. You deserve it.

Without further ado, The Good, The Bad and The FUgly about my experience with the Pish Posh 8 Week Challenge:

  • Came to terms with my new bootylicious booty body shape/structure, and shopped for clothes that worked with it.

  • Had a nasty cold, which meant all I wanted to do was eat to feel better.
  • Broke up with my boyfriend, which meant all I wanted to do was eat to feel better.

totally stole this from Pish Posh.

  • Realized that my “cheat foods” on Paleo Faileo plus face-eating of pints of Haagen Dazs were causing stupid weight gain.

  • Flipped tires, climbed ropes, jumped over boxes and onto boxes, lifted a ton of weight, ran a race in a tutu, smashed my previous 5K time, and probably confused/bored you all to death with my CrossFit updates. But thanks for putting up with it!!! 🙂

  • Fought with the scale, but have stopped the calorie counting cold-turkey and replaced it with listening more to what my body NEEDS. Not wants. The mental adjustment continues… it is so difficult when you’ve been heavy and are determined to never let yourself get back there. Didn’t know that about me? Yep. Go read here if you want my body journey.
  • Took a break.  Ate my way through Vegas.

  • Upon return, I knocked all that cheating/emotional eating shit off and decided to sumo-tackle a Whole30.  Happy to report I’ve been completely, 100%, entirely dairy-free and grain-free, alcohol-free, and legume-free for 15 days now.
  • Jumped on a 4 week plank challenge over here and I better have some damn ab muscles to show for it when it’s over. 🙂
  • Tried a ton of new recipes and learned the hard way that blenders and wooden spoons don’t play well in the sandbox. Oops.

My goals for the rest of the year are:

  • Finish out my Whole30 without cheating.
  • Continue on the path of healthy eating, with kindness and love to myself instead of anger at a number on the scale.
  • Keep CrossFit’n like a badass. I want to be able to do kipping pull-ups by mid-November!!

In closing (snifffffffff waaahhh), I tried, and I bellyflopped a little, but I consider the lessons learned worthwhile.  I certainly know I couldn’t have persevered through the rough weeks or the days I did not want to work out without my challenge buddies cheering me on (or twitter-smacking me upside the head, THANKS GUYS). It helped to see myself through your kind and objective eyes. Eyes that are nowhere near as critical as my own.  It helped me be nicer to myself about what I see in the mirror or on the scale. Because Pish Posh is right, we all need to take better care.

Y’all stay in touch with your progress!

8 Week Challenge #8: It’s over, but it’s not!

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If you haven’t seen this video or heard that it’s gone nutso viral, go watch.  I DIED.  And then I die some more every time I watch.

Good things about this week:

I haven’t cheated on my Whole30! And whoa, have the temptations been there. Family dinner at On The Border? Fried tortilla chips calling my name, but I had chicken fajitas without all the extras – meat and veggies only. Bought Halloween candy to hand out to my neighborhood kids next week but DID NOT OPEN THE BAG and stashed it under my living room table.  Tried new recipes to keep myself interested and not feel deprived. More on that later.

I’ve also lost my “Vegas weight”! A few days of good eating and CrossFit smashed that pretty damn well. Most importantly, I feel so much better!!!

Bad things about this week:

Nothing major, but I miss coffee creamer.  Going dairy-free poses a challenge – almond milk and coconut milk from a carton make coffee taste god-awful to me.  So Delicious makes a coconut creamer but I hesitate to use it, because the list of ingredients is a mile long. Kinda defeats the purpose of the Whole30 intent to go super-clean. Some CF girls told me they use straight up, full fat canned coconut milk. Me thinks it’s time to try this.

Exercise this week:

Friday – off
Saturday – CrossFit partner WOD (workout of the day) of medicine ball torture. Awesome arm workout, but chucking medicine balls at someone, having them chucked back at you, and having to run with them – UGH.
Sunday – CrossFit “Tom” – In the CrossFit world, there are Hero WODs. These are created and done in honor of fallen military men and women. They are brutal, and they are meant to be. During them, in the midst of exhaustion or fatigue, I try to remember the soldiers who gave their lives for us and push through the pain. I was happy with how heavy I went on my barbell weight in this one and that I didn’t give up.
Monday – CrossFit 1 rep max back squat day + 10 min AMRAP (as many rounds as possible) 10 back squats at 50%, 10 pullups, 10 kettlebell swings. My previous 1 rep max for a back squat is 145lbs and I reached it but could not do heavier. I’m okay with that because my form is still not perfect. If the form isn’t there, the weight is irrelevant. Hello, Injury101. My back is more important than my ego. I’ll keep improving my form and the weight will come.

Also signed up for Carrots and Cake’s Plank Challenge. Trial time (hold an elbow plank as long as you can) was 2:32. Goal for 4 weeks is to increase to 5 min.
Tuesday – CrossFit Sots press/handstand walk/20 second L-sit hold/handstand walk – don’t even ask what a Sots press is. It sucks and it hates me. Handstand walk? HAHAHAHAHA, I’d so bust my ass.  Nope, not ready for that yet.  I did 75 meter bear crawls instead. Probably picked a bad day to wear my Lululemon shorty shorts, oops. Hi, here’s my ass while I crawl across the floor on all fours. My bad.
Today – WISH ME LUCK!

Run 1600 meters
Rest 3 minutes
Run 1200 meters
Rest 2 minutes
Run 800 meters
Rest 1 minute
Run 400 meters

Post times per round.

Thursday – rest day!

Food this week (Whole30 progress):

  • Eating out makes me so bloated and gain water weight! Despite ordering plain chicken and veggies all day long, there’s still no telling what they throw in back there in regards to oil/salt ratios. My tummy tells me they are exorbitant!  But OMG, the chicken curry at UrbanPl8.… to die for. I ate waaaaay too much and paid for it in the form of a food baby belly.  Ugh.
  • Made pesto for the first time and I blended a wooden spoon in the process. I’m a genius.
  • Hidden sugar FAIL.  I discovered my beloved Newman’s Own Pineapple Salsa is loaded with sugar. 😦  Buh bye.
  • Recipe experiments included:

Pistachio Pesto Pasta from PaleOMG – made with shrimp and YUM.

Peach’s ‘QuickChick’ – Cook a slice of bacon in a pan. Remove.  Add a big handful of sliced onion and some minced garlic. Season with celery salt and curry powder. Cook till soft. Remove.  Add 1 boneless chicken breast cut into bite-sized pieces. Season with celery salt and curry powder.  Cook till almost done (don’t overcook!). Add the onions/garlic back to pan. Cook until chicken finishes up and flavors are blended. Serve over veggie saute with bacon crumbled on it. So quick and easy, and I love the sweetness the onions take on just by cooking the crap out of them.

Tessa the Domestic Diva’s Paleo Sweet Potato Fries with almond butter – so good and hit my post-dinner sweet tooth smack in the face. BAM!

Carrots and Cake’s Two-Ingredient Pancakes – 1 egg, 1 banana = a pancake? Believe it or not, it works! Just follow her instructions, top it with coconut butter or almond butter, maybe some blueberries and damn. It’s filling and good for breakfast!

Closing thoughts on Pish Posh’s 8 Week Challenge:

First, Pish Posh, THANK YOU for hosting. Your posts for us were entertaining, supportive and funny as hell.  It was awesome to meet new bloggers, support them along the way, and have them deliver much-needed ass kicking at times. Second, thank you and congrats to everyone who participated and sent me your kind words and love! We did it!

My health overhaul that began in April will continue on, but this 8 Week Challenge helped me tighten up on my goals and I’m ready to keep truckin’ with CrossFit and my new eating habits!