Multi-Purpose Omelette Muffins

These Omelette (fancy French spelling? Yes, please!) Muffins are THE best. They are quick, easy & fun to make and literally customizable to almost all diets. The common denominator? They’re good for you! Simple substitutions can tailor them to a Paleo, Vegan, you-name-it palette.
Omelette Muffins
Since my focus is heavily vegan/vegetarian at the moment, I made these with fresh eggs, a variety of my favorite veggies, and freshly-picked basil & rosemary. I served them to my Mom and her friend for lunch with sriracha (my new obsession) and a to-die-for Spicy Almond Coconut Sauce (courtesy of Spabettie). Swap out the veggies, herbs, egg/meat-preference with your favorites – there really aren’t any wrong ways to make these. This recipe is adapted from my Paleo friends’ version, which uses a nice, nitrite/nitrate free bacon.

Fresh, yummy ingredients!

Fresh, yummy ingredients!

Multi-Purpose Omelette Muffins
(Makes 12 regular sized muffins)

-5 eggs
-2 T Almond flour or almond meal (I used Bob’s Red Mills)
-1/4 t aluminum-free baking soda
-Diced zucchini
-Diced sweet onion
-Diced grape tomatoes
-Diced mushrooms
-Sprig fresh rosemary
-8-10 fresh basil leaves
-Sea salt & black pepper, freshly ground

Directions

Preheat oven to 350 degrees. Spray a standard sized muffin tin with olive oil. Dice and prepare vegetables & herbs. Whisk eggs into a medium-sized bowl. Whisk in almond flour, baking soda, salt and pepper. Mix in diced veggies and herbs. Using a ladle, fill muffin tins approx. 3/4 full with veggies first, then go back and distribute extra egg mixture among the muffins.

Bake for 15 minutes or until cooked all the way through :) Let cool and serve plain or with salsa, sriracha, or…? Leftovers keep well in the fridge for a quick grab-and-go!

They are also sugar-free and safe for the 21DSD, so make a bunch ahead of time and you’re all set!

Add veggies & herbs to egg mix.

Add veggies & herbs to egg mix.


I love, love, love making anything ‘cupcake’, so I (mistakenly) used cute little paper liners for these. Trust me, you don’t want to do it. They tend to get soggy and stick to the muffin. Go the olive oil sprayed tin route.
These can only make things ugly...

These can only make things ugly…


Fill up the cups.

Fill up the cups.


I have yet to make these with a vegan-suitable egg substitute, if anyone does, how did you like them? What substitutions would you make?

Family time, sriracha & pretty water <3

Since the start of the year, my family has undergone a series of not-so-fun events – from surgeries, separations and the death of *both* my grandfathers (within a two-week period!), all the way down to work related injuries. For a short period, I started to dread the sound of my own phone…never knowing what would be on the other end. The phone call informing me of my paternal grandfather’s passing came just as I was standing next to Sleeping Beauty’s castle in the Magic Kingdom, about to watch Tinkerbell take flight, with my 16 year-old niece – whom we had flown down for vacation – at my side. I was on the tail end of a three year experiment with living as a digital nomad, and it was incredible. But that’s another story…

Family dinner!

Long story short, these past few months have taught me that I want to be surrounded by my entire family, my friends, my stuff(!), all while continuing to pursue a career that focuses on things I’m passionate about! Two of these things (family and nutrition) were able to intertwine beautifully this evening, while I had a much needed, good old-fashioned family dinner. Since my Mom is on the DL (knee replacement), I happily took control of the kitchen, eager to whip out a couple vegan recipes I’ve had my eye on.

It seems the older we get, the more my brother and I focus on fitness, and he’s currently kicking my @$$. In his mid-40′s, he runs around sporting a hard-earned six pack and broad shoulders, and runs for the heck of it (sicko). While I’m ‘getting there’, I don’t see a six pack in my future anytime soon, at least not of the abdominal kind ;)

And try as we might, casseroles, comfort food, and a lot of carbs and sugars rear their ugly heads at family dinners.

I sought to change that a bit tonight and brought them into *my* world a little, via recipes from SpaBettie.com & RawForFood.com

SpaBettie's Avocado & Shiitake Spring Rolls

SpaBettie’s Avocado & Shiitake Spring Rolls

These Avocado & Shiitake Spring Rolls (vegan, gluten-free, sugar-free, soy-free) were a HUGE hit. I’m a newbie to sriracha, but I’m officially hooked! In Kristina’s Spicy Almond Coconut Dipping Sauce, which she incorporates both in these rolls and as a dipping sauce, is to. die. for.

MUST-make sauce!

MUST-make sauce!

Didn’t want to let these guys off easy, so I also prepared a batch of her Ginger Lime Brussels Sprouts. Yum!

Sprouts!

Sprouts!

Lastly, I included a ‘Fat Flush’ fruit-infused water that I’d really like to change the name of! It’s light, crisp and refreshing, it needs a *pretty* name to match! :)

Such pretty water, such a harsh name!

Such pretty water, such a harsh name!

Orange Mango Pineapple Smoothie (hat tip ~ SpaBettie!)

The credit for this smoothie goes to SpaBettie and her Tropical Mango Wellness Smoothie. I didn’t have all the ingredients – believe it or not there is a downside to the Florida Keys – a serious lack of good shops like Whole Foods, Trader Joes and New Seasons. Can’t wait to get home to my fave stores!

My version came out much thicker and sorbet-ish, due to coconut milk vs. coconut water. I was able to get in the flax seeds, fresh mango, pineapple and just squeezed orange juice! Since today was ‘smoothie day’ for me, and this was my last of three today, I cut back the protein powder to half a scoop as I think I’m chock full of protein for the day.

I was lucky enough to stumble on SpaBettie’s site while looking for some anti-inflammatory, gluten-free recipes for my Mom. Be sure to check out her site, it’s a-MAZING!

Fresh Fruit!

Mango, Orange, Pineapple Smoothie

Paleo, Primal, Vegan, Gluten-free, Sugar-Free – What am I!?!

First off, let’s clear something up. In this article I am going to use the dreaded “D” word – diet – and often. Despite what has been drilled into our minds all these years, diet is NOT a bad word! Your ‘diet’ is the correct term for what you eat on a daily basis. As Wikipedia defines it, diet is “the sum of the food consumed by an organism or group”. Are you an organism? You betcha! Therefore, when I do use that evil D word, I do not mean it in the manner that you should be ON a diet, but rather what you consume IS your diet. Moving on…

Right now, it seems as if the country is on the brink of a big change as far as food is concerned. It’s coming, and I certainly hope sooner than later. We’re finally realizing the long term effects of mass produced foods like corn, grains, sugars, starches, etc. And it’s shocking. And scary. And completely unnecessary.

Spend a few minutes on almost any social media site (Facebook, Pinterest, Twitter) and you’ll see what I mean about an impending change. Blogs for healthy lifestyle options are popping up all over the place. Moms sharing recipes, fitness experts touting clean living – eating healthy is trending in a big way! Even the President and First Lady are working towards feeding our children good, clean foods.

Looking at the rise in cardiovascular disease, premature deaths, and most importantly, the occurrence of diseases like Type 2 diabetes in juveniles makes my heart ache. In my childhood I was slightly overweight, and it carried into my adult life (and grew worse), but it wasn’t anything like the stories you hear today. Children under 10 developing diseases usually found in the elderly – it’s absolutely insane!

Thankfully, I discovered clean eating some years ago, and for the most part it has changed my life completely. I’ve lost weight, gotten fit, feel happy, energetic yet relaxed, and you’ll very rarely find me having a ‘bad’ day. If you do, chances are I ate something not normally in my diet. Yes, it happens, no one is perfect, nor should you be! Robb Wolf, a champion of the paleo lifestyle, believes eating right 80% of the time will help your body handle the 20% when you do not. Personally, I prefer to keep my ratio of good to bad closer to 95/5. I love a good lemon drop on a warm afternoon with friends back home, or the best hot cocoa in the world when I’m in Vegas.

I hear you saying, ‘Hey! I thought this was an article about different diets’ – and you’re right, I’m getting to that point…

For me, I first stumbled onto a vegan diet, which I loved. Not being a big meat eater, and still worried about old habits of watching fat & calories, vegan was a logical decision. Unfortunately, I also have a tendency to be chronically anemic, and I mistakenly thought this may be the wrong choice (vegans actually get plenty of iron, more on that in a later post). I moved over to a paleo diet. Again, I felt wonderful, energetic, burned calories like crazy, yada, yada, yada. However, a strict paleo diet just isn’t the best fit – for me. Similar periods of sugar free and gluten free diets yielded pretty much the same results. Not hard to put it all together and find out what the culprit is (hint: sugar!!!).

On each diet, I had given up the following foods –

  • Highly-processed foods (think lunch meat, canned and frozen meals, processed cheese)
  • White foods (sugar, flour, pasta)
  • Most forms of sugar, including artificial sweeteners
  • Grains
  • Diet soda, fruit juices (except fresh)

Ironically, when you take a closer look at the different diets listed in the title of this article, they almost all encourage you to exclude those same items! This is what I’ve come to consider a ‘clean’ diet. Whole foods, fresh foods, beautiful flavors, colors and tastes. I cannot put a specific label on my diet other than clean.

I enjoy a nice steak or some seafood on rare occasion, but my tendencies are definitely more towards a vegan/vegetarian/gluten-free/sugar-free diet, taking in healthy fats, lots of fruits and veggies, and staying away from toxic junk.

My exercise, which used to be forced, tiring and routine, is now much more that of a cross-fit or paleo lifestyle. It’s outdoors, it’s fun, it’s adventurous! One of my favorite aspects of the paleo lifestyle is that they encourage you to get out and play a little every day – which you’ll soon realize takes care of any exercise needs you have. Spend a few hours jumping waves, in a kayak, skiing, playing tag, hiking – most anything you can think of – and you’ll see what I mean. Hours can pass and you’ll never once consider it “exercise”, I promise!

My advice to anyone who is confused by all the labels, not sure what suits them best, but longing to change their lifestyle is simply to cut out two things first – grains and sugar. A lot of people before me have said this and I couldn’t agree more. Do that for 30 days and see how you feel. Then take a look at the foods that you love and develop your own diet from them. Just be mindful of things like additives, artificial ingredients, how and where it’s grown and treated – your body will tell you what fits best for you won’t be sorry.

Orange Pineapple Spinach Smoothie

So green! So pretty! So good for you! I realize freezing fresh fruit sounds silly, but it’s one of the secrets behind making a great fruit smoothie. Ever been in a Jamba Juice? Nearly all the fruit they use is frozen. Since I love, love, love my fruit fresh, especially pineapple, I just cut it into chunks and freeze it ahead of time. Another bonus to this is that you’re fruit will never spoil :)

Orange Pineapple Spinach Smoothie

I love this mixture because the fresh pineapple and orange juice do an amazing job of masking the spinach. You could easily serve this to someone who won’t eat their veggies!

Rich in beta-carotene, B, C, and E vitamins, as well as antioxidants and iron, this smoothie is a vitamin powerhouse before you add in the protein powder, so it could easily be omitted.

An interesting note about spinach – it will lose a lot of those nutritional vitties after a few days. Store bought spinach can be packed in nitrogen gas (to last longer) and exposed to radiation (to kill bacteria), both of which can hurt it’s natural, freshly harvested state. It’s one of the veggies I would highly suggest getting from a trusted source, local and organic, whenever possible. Just like the fruit chunks, it is possible to freeze spinach as well, in a manner that preserves it’s super powers! :)

Popeye's got nothing on me...

Popeye’s got nothing on me…

Super Yummy, Super Simple, No-Bake “Graham Cracker-less” Crust – Paleo/SF/GF/Vegan

I have to brag a little about this one. I made it up all on my own and it was instantly a hit. Super easy, as flavorful –if not more – than its graham cracker counterpart, this no-bake, gluten free, sugar free, vegan and paleo friendly crust is a-MAZING!

Graham Cracker-less Crust

Graham Cracker-less Crust

Ingredients:

1 C almonds, skin-on
1 C Bob’s Red Mill Organic Flaked Coconut
2 T Butter (“Butter” is a loose term for ‘oil of your choice!’)

In a food processor or blender, grind the almonds to a nice, small size. Don’t go too far or you’ll end up with almond butter :) Repeat the process for the coconut flour. In a medium bowl, mix both together with a fork. If necessary, melt your oil. Drizzle oil over the nut mixture and mix well with a fork. That’s it! Now you can press into a pan for crusts, use as a topping, or eat it straight from the bowl (yes, that happened at my house!) So yummy!

Cinnamon Vanilla Latte Breakfast Smoothie

Cinnamon Vanilla Latte Breakfast Smoothie

Cinnamon Vanilla Latte Breakfast Smoothie

These days, I’m a 1-2 cup of java drinker in the morning. I don’t do caffeine the rest of the day – or any other times – it’s just that nasty morning habit I’d like to kick. I’ve tried tea, and while I enjoy it just fine, I’ve really developed a taste for stronger coffee and the tea just doesn’t do it for me :) (Not even with three tea bags!)

This smoothie should work as a great substitute, especially when you’re somewhere warm like I am now. Love my coffee, but we’re not exactly in ‘cuddle up on the couch and cradle your warm beverage’ weather ;) Key Largo is very tropical, very warm, and smoothies fit in here perfectly!

Cinnamon Vanilla Latte Breakfast Smoothie

  • 1 scoop of vanilla protein powder
  • 1 C (8 oz.) unsweetened almond milk
  • 1/2 C strong brewed coffee
  • 2 packets of Splenda
  • 1 tsp of cinnamon
  • Ice

With the recipe used just as listed above, I ended up with something that resembled a Starbucks Vanilla Frappuccino. Yummy!

Another great thing about this recipe, there is a ton of wiggle room and substitutions. Ideally, I’d eliminate the Splenda for a natural sweetener, but I was in a hurry this morning. You can go with the protein powder of your choice, and a chocolate flavor would make a yummy smoothie as well.

Milk can be almond, coconut, etc., you get the point. Hard to mess this one up.  Add banana, coconut, nuts, etc.

Lastly, the cinnamon is great for helping regulate blood glucose levels & the super-protein punch in this smoothie (over 30g!) is a tasty way to get your morning protein in, especially on the run.

How would you customize this smoothie? Nuts, flavors, fruits? Let me know in the comments below!

Unsolicited Advice – Tips for Monitoring Your Glucose Levels

It’s been awhile since I posted on here, mainly due to the fact that travelling, writing for three other blogs, designing, life, and so on, has been insanely busy this year.

So – here are some important updates and advice, which I’ve put together over the past three months.

First off, I found an awesome solution to paying upwards of $100 for a simple A1C test. Most Walmart stores (and I’m sure many other drug stores) offer the kind of test kit you can bring home, poke and bleed on, then mail off to get your results. Mine came via email in about 3-5 days. 6.1 – wasn’t too terrible. The ReliOn brand is your best bet if you’re trying to save a few bucks, they cost less than $10 each. I’d also recommend this brand if you are new to testing, since you’ll likely blow through 10′s to 100′s of strips in the beginning. Walmart sells 50 strips for around $10 as well. Once you get used to how certain foods affect you, the less you’ll have to test.

The most interesting thing I have learned through all of this is the change in my day to day life when my blood sugar remains on a more even level. Things I had previously attributed to PMS, hormones, bad hair days – it was all, yes ALL, my blood sugar fluctuation. Ironically, many of the so-called healthy foods I was eating could be the worst offenders.

More things that may help –
-Make sure to wash your hands thoroughly before testing. Any sort of reside can give you a false reading.

-If you’re having a difficult time getting blood out, make sure you wash in warm water, then dangle your arms at your sides and do the spirit fingers shake. That should get things pumping.

-Most directions tell you to avoid the pad of your finger, and I agree. They’ll also suggest you use different fingers to prevent sores. However, in my opinion, once you get it down, you’ll find you need far less blood that you probably thought and you’ll end up with a favorite spot. Mine’s my left ring finger, off to the side. Been testing there for three months now and I’ve never had an issue. :)

-In the beginning, test often after you eat, until you find that ‘sweet spot’ where you glucose levels are at their highest. Usually it falls between an hour to two hours after your first bite. We started with a routine of:

1 – Before eating
2 – 30 min. after the first bite
3 – 1 hour after the first bite
4 – 2 hours after the first bite
5 – Also, before and after exercise

-Once I know how a meal is going to affect me, and I’m fairly certain it has little to no impact on my glucose levels, I stop testing….for that meal. Anything new that comes into play gets the schedule outlined above.

These days my glucose level hovers around 95-105 all the time. This is based on a lifestyle of clean, healthy, whole foods. Although I tend to bounce between Paleo and Vegan (yes, I realize that’s about the weirdest combination you’ll find), I’m consistently mindful of grains, sugars, starches, chemicals, and fake foods.

Tips for getting the best juice from citrus fruit

Poor ugly oranges...

Poor ugly oranges…

I love citrus – the smell, the taste, the versatility – especially the ‘ homegrown’ kind. Home grown or fruit stand citrus can get a bad rap due to its appearance, but often the ugliest oranges, lemons, limes and grapefruit that you find are the best tasting.

There are a lot of different theories, some people think the ugly ones (especially Florida oranges) are best for juice, while prettier varieties (like California navels) are best suited for peeling and eating. Bah! I like to use what’s naturally in season, and it’s worked well for me so far :)

At the moment, I’m about to juice a batch of super ugly Florida oranges by hand. I hate to waste things, and even more I dislike paying tons of money for things I can make myself, and citrus is one of those fruits that you can pretty much use every last bit of. So here’s my method of juicing these beauties.

Scrub your fruits & veggies!

Scrub your fruits & veggies!

1 – Give them a gentle, exfoliating scrub with a vegetable brush and some baking soda. Not only will this help clean off any wax residue if you purchased grocery store oranges, but it also helps with mold spores, other people’s hands, any bugs that took a stroll on your fruit and more. I’m super picky about the cleanliness of my food, especially if I’m going to be using the peel for other things (which I am).

2 – Rinse off the fruit in some nice hot water. We’re juicing these, so we want to get them all nice and smushy inside, and this first step is important.

Warm them up!

Warm them up!

3 – Gently roll the fruit back and forth with the heel of your palm. Now that the fruit is warm, rolling it on a flat, hard surface a few times will break everything up and really get the juices flowing.

4 – Place a strainer over a large bowl.

5 – Slice the fruit in half, right across the middle (think of it like the Earth, and cut across the equator).

Ugly on the outside, gorgeous on the inside!

Ugly on the outside, gorgeous on the inside!

6 – Squeeze as hard as you can into the strainer/bowl combo. Making sure your hands are clean, squeeze, smash, break up the pulp, try and get as much juice out as you can.

7 – Flip inside out. Take the peel and give it a nice little flip, so you have an inside-out cup now. Now you can tear out any remaining fruit, membranes and all. Set the empty ‘cups’ aside – lots of uses for those later.

8 – Get the last of the juice out of the pulp/membrane mix. You should now have a big pile of citrus guts. Work out any aggression or frustration you have! Kind of reminds me of mixing ground beef for burgers or meatloaf.

Mmmm....guts!

Mmmm….guts!

9 – Stand back and admire your bowl of freshly-squeezed juice!

Freshly squeezed gold

Freshly squeezed gold

A lot of you can stop here, but there are literally tons of wonderful things you can do with both your pulp and the peels. Orange oil essence costs a fortune, and if you’ve yet to make your own flavored vodka, rum or bitters, you’re in for a treat. (Yummmmm!)

You can use your juice however you’d like! I have frozen mine in small ice cube trays, which I use later for cooking, smoothies and more.

Into the freezer we go...

Into the freezer we go…

Hooray! Now you know how to juice your citrus without the use of a commercial juicer!

Do you have any favorite juicing or citrus tips? If so, I’d love to hear them!

Super Savory Muffins with Herbed Butter

My friends at Hammerstone Foods provided this recipe and it’s wonderful.  With less than 1 gram of sugar per muffins, these sugar-free, gluten-free muffins are a great substitution for starchier bread options.  They’d be amazing alongside things like soup, chili, or even as a snack, since they provide nearly 4g of protein each, and some nice healthy, satiating fat.

Super Savory Muffins with Herbed Butter

Super Savory Muffins with Herbed Butter by PortlandiasPrimalPrincess

Ingredients
12 eggs
8 tbsp organic grass-fed butter
1 cup coconut milk (canned is best)
1.5 cups coconut flour (pick it up from Whole Foods)
1 tsp baking powder
Pinch of salt
Approx. 1 cup chopped scallions
2 tbsp chopped fresh rosemary

Mix is ready!

Mix is ready!

Into the pans, liners work perfect.

Into the pans, liners work perfect.

Who says you can't cook in a hotel?

Who says you can’t cook in a hotel?

Perfect!

Perfect!

Sprinkled cheese on half of them

Sprinkled cheese on half of them