our paleo* adventure : day 18

Guess what we got to eat today????

Sundays are always busy days for us, since we’re usually serving at church services in the morning (Sky playing guitar in praise band, and Allyson singing or doing dramas), so breakfasts usually fall by the wayside… especially because the main breakfasty-item at church is donuts…But that just means that we try to make up for that weak meal with a super-tasty lunch and supper!

Breakfast : 1/2 apple, yogurt, coffee, water

Lunch : Mustard-Lime Chicken and grilled avocados (delicious!), fruit salad (strawberries, bananas, grapes, kiwi, peach yogurt, and sliced almonds), a handful of broccoli with hummus, water

Snack : a glass of water and two mini Apricot-Lemon muffins (my recipe is below, and it’s based on this recipe from elanaspantry.com — I didn’t want to use cranberries because they only ones we had in the house were Craisins, which are loaded with sugar)… and I also licked the delicious batter off the spoon, and bowl, and mixer from these super-yummy Sunflower-Seed-Butter Brownies (again, recipe is below, based on this recipe from elanaspantry.com)

Dinner : milk, spinach salad with feta and balsamic vinegar, and AWESOME Paleo Pizza (recipe below is from CrossFitChron.blogspot.com, with our adjustments… and it is FANTASTIC!! Way better than anything you can buy at the store, and probably even better than our usual homemade wheat-crust pizza.  The crust was perfect – just the right amount of crunch – and I wanted to have a third slice, but decided against it because I’m going to go to the Mo tonight!)

Bedtime snack : will probably be a Sun-butter brownie and a glass of milk!

Apricot-Lemon muffins

2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dried apricots, chopped
½ cup melted butter
3 eggs
1/4 cup agave nectar
1/4 cup honey
2 Tbsp. lemon juice

Mix dry ingredients together, including apricots. Mix wet ingredients together and add to dry ingredients. Bake at 350* for 25-30 minutes. Makes 12 muffins.

Sunflower Butter Brownies

1 (16) ounce jar Trader Joe’s sunflower seed butter
2 eggs
1 cup agave nectar
1/4 cup honey
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
2 squares baking chocolate (unsweetened cocoa)

Mix sun butter, agave, honey, vanilla, eggs. Mix together cocoa powder, sea salt, and baking soda; add to wet mixture. Chop up baking chocolate and fold into batter. Spread batter in greased 9×13 pan (it will be REALLY thick). Bake at 325* for 35-40 mins. (or I put them in the oven after I made the muffins, and it was still around 350*… so I just baked them for 25 mins.)

Paleo Pizza

Crust:
1 cup almond flour
1/4 cup chopped pecans
3 egg whites

Sauce:
1 small can tomato paste
1 Tbsp. olive oil
Oregano and garlic salt to taste

Toppings:
Italian sausage
Green olives
Calamata olives
Grilled chicken
Provolone cheese (we were out of mozzarella)
Oregano and Garlic salt to taste

Mix together crust ingredients and spread on a cookie sheet, about 1/4 inch thick. Bake at 350* for 10 minutes. Then spread sauce and toppings over crust and bake for an additional 10-15 minutes.