CrossFit Roots – Boulder, Colorado

Egg Cupcakes!

Indredients: 10-12 eggs, 6-8 slices of cooked bacon or sausage, crumbled or sliced. Large Handful of Spinach, chopped. 1/2 red pepper, chopped. Maybe a little regular onion too if you have it! Sea Salt, pepper, & garlic salt.

Directions: Preheat the oven to 350 degrees.  Grease your muffin cups. Whisk your eggs till blended and then add the chopped veggies, bacon/sausage. Season to your liking.  Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup.  Bake for 20-25 minutes, or until egg is set in middle.

This batch made about 18 Egg Cupcakes.  You can vary ALL the ingredients to match what you have on hand…diced ham, ground beef, chicken sausage.  I also use broccoli slaw and add a dash of hot sauce for a different flavor all together. 

Wala…Breakfast & snacks for a week! : – )

oops…I meant garlic…not garlic salt on the above recipe! sorry! but you can skip the garlic altogether as I have yet to add it and they come out great.

Paleo Muffins!!
You’ll Need:
3 cup almond flour
3 eggs
2 cup mashed banana (thats about 3-4 and make sure they’re pretty ripe.. the kind you would supposedly make banana bread w/)
2 tablespoon grapeseed oil
1 cup frozen blueberries
~1/4teaspoon sea salt
1 1/4 teaspoon baking soda

Combine dry ingredients in a large bowl…
In the meantime, whisk egg with grapeseed oil in a smaller bowl…
Also mash bananas on a plate or cutting board w/ a fork..
Mix egg mixture into dry ingredients, then stir in bananas, followed by blueberries…
Bake at 350 for 30-35 minutes… stick a fork or toothpick to make sure it comes out clean to confirm they are done!

Thanks Olivia!!!

Brian and I made this a week or so ago and thought it was pretty good. It definitely wouldn’t be confused for Neopolitan pizza, but it was tasty.

Paleo Pizza

For crust:

1 small onion (or half a large onion)
1.5 cups raw sunflower seeds
0.5 cups flax seed meal
1/3 cup extra virgin olive oil
2 cloves garlic
½ tsp dried oregano
½ tsp sea salt

Preheat oven to 350 degrees.

Chop onion coarsely enough to fit into food processor. Add sunflower seeds, oil, garlic, oregano and salt. Process until it has a dough-like consistency. Add flax seed meal to the dough and kneed it a bit by hand.

When the mixture is thick enough to hold together, it is ready. If it happens to be too watery, you can add more flax seed meal.

Prepare a pizza stone or cookie sheet by lining it with parchment paper. Pour the sunflower-onion “dough” onto the parchment-lined stone and use a spatula to spread the mixture as thin as you can without “breaking” the dough.

Bake for 20-25 minutes or until golden on the edges. Reduce heat to 250 degrees and cook for 30 or 40 min so that the middle isn’t soft. The basic idea is that you’re just drying out the dough so that it’ll have more of a cracker-like consistency. The crust may come out dark brown; that’s okay as long as it’s not burnt to a crisp.

When the dough is done (middle is not mushy), remove and top with your favorite pizza toppings (minus cheese, of course!). We topped ours with some Paleo-friendly tomato sauce (Costco carries Blue Parrot tomato sauce which has no added sugar), diced peppers, Italian sausage (we like Boulder Sausage’s version), and baby spinach. We popped the pizza back in the oven for a few minutes just to warm up the toppings a bit.

This recipe is one of Mark’s and my favorites from our ongoing journey through the valley of paleo dieting…

Pumpkin and Chicken Curry

2 chicken breasts, sliced
5 cups of pumpkin, diced (we had a fresh one left from our CSA share)
2 T olive oil
1 onion, diced
2 garlic cloves, finely chopped
2 T ground ginger
1 T ground turnmeric
2 T ground coriander
2 T ground cumin
1 1/2 cups vegetable stock
1 bunch fresh coriander (cilantro) chopped

Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Ad chicken and cook stirring constantly for 10 minutes or until chicken has turned white.

Add pumpkin and dry spices, and stir for 1 minute.

Add stock and leave to simmer on low for 20 minutes. Add chopped coriander/cilantro, cover pan, and cook for a further 2 minutes.

Check chicken and pumpkin for doneness, and serve.

This recipe is one of Mark’s and my favorites from our ongoing journey through the valley of paleo dieting…

Pumpkin and Chicken Curry

2 chicken breasts, sliced
5 cups of pumpkin, diced (we had a fresh one left from our CSA share, but you could probably get canned, or use another winter squash of similar consistency)

2 T olive oil
1 onion, diced
2 garlic cloves, finely chopped
2 T ground ginger
1 T ground turmeric
2 T ground coriander
2 T ground cumin
1 1/2 cups vegetable stock
1 bunch fresh coriander (cilantro) chopped

Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Add chicken and cook stirring constantly for 10 minutes or until chicken has turned white.

Add pumpkin and dry spices, and stir for 1 minute.

Add stock and leave to simmer on low for 20 minutes. Add chopped coriander/cilantro, cover pan, and cook for a further 2 minutes.

Check chicken and pumpkin for doneness, and serve.

Thanks for the recipes ladies; I was getting a little bored with my meals! I will try to post something soon for some of the items I’ve been making!