Paleo (Grain Free) Hot Breakfast Cereal

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So I am integrating grains out of my nutrition plan for the time being to see how I respond and I combined literally four different recipes I found on Pinterest to what I had on hand. I made this on Monday and reheated the second portion today and it was just as good! It has Paleo and Whole 30 compliant ingredients!

Ingredients

  • 1/2 cup whole raw almonds
  • 3/4 cup whole raw cashews
  • 1/4 cup unsweetened coconut flakes
  • 1 large ripe banana
  • 1 tbsp clarified butter or olive oil
  • 1 medium apple, chopped into bite-sized pieces
  • 1/8 tsp ground nutmeg
  • 1 3/4 c. – 2 cups unsweetened almond milk ( you could use coconut milk)
  • 2 tsp cinnamon
  • 1/2 cup raisins

Instructions

  1. In a quart mason jar, add the nuts and coconut flakes. Add enough filtered water to the jar to cover nuts and coconut by one inch. Add a pinch of salt and cover. Allow the nuts to soak at least 7-8 hours or overnight. DO NOT SKIP THIS STEP.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor. Then, add the banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: The more you pulse the less texture your oatmeal will have.)
  5. Add oil or butter to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.
  6. Next, add the almond milk, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  7. Bring the “cereal” to a gentle simmer and cook for about 5-6 minutes until it’s thick and creamy. Cook a little longer for softer texture. Makes four servings.

 

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Ginger Sesame Miso Dressing

I’m learning that making dressing is super easy to make – try this recipe for a change of pace! 

Ginger Sesame Miso Dressing

(Makes 8 servings, about 2 Tbsp. each)

Ingredients:

2 Tbsp. miso paste
1/4 cup rice vinegar

1 Tbsp. Bragg Liquid Aminos (great alternative to high-sodium Soy Sauce)

1/4 cup sesame oil (I used toasted sesame oil)

1 tsp. chopped ginger 

1/4 cup water

Directions: 

Place miso, vinegar, Bragg Liquid Aminos, oil, ginger, and water into a blender or food processor. Blend until smooth. Store in airtight container in refrigerator. 

21 Day Fix Extreme Meal Plan Week Two

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Here goes nothing for Week Two of the 21 Day Fix Extreme. The first week I did really well with just a couple of slip ups during the weekend. I got all the workout in except for Pilates Fix Extreme.

This week’s goals are to try and get all of the workouts in and to meal prep for next weekend because it is super busy! Click HERE to get a Downloadable PDF of the meal plan below.

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If you would like to join our brand new FREE Fitness Community for accountability, tips and recipes click HERE

Instant Pot Chicken Taco Bowls

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This is one of my favorite Crock Pot Recipes that I adapted to make in the Instant Pot one day because I forgot to make it in the crockpot that morning!

Ingredients:
1½ lbs. chicken breasts (I used four)
1 (16 oz.) jar salsa (look for one without sugar)
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt and cracked pepper to taste
2 cups dry rice or quinoa
8 oz. shredded cheddar or pepperjack
½ bunch cilantro (optional)

Instructions:
1. Add everything except the rice, cheese, and cilantro to the slow cooker along with
¼ cup of water (for good measure). Give everything a good stir and make sure the
chicken is covered in the mixture. Secure the lid on your slow cooker and cook on
low for 8 hrs. (Near the end of the cooking time, cook the two cups of rice or
quinoa according to the package directions)

FOR THE INSTANT POT FOLLOW THE SAME DIRECTIONS EXCEPT SET ON MANUAL FOR 15 MINUTES and let natural pressure release for 5-10 minutes

2. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a
fork to shred the chicken (it should be super tender and will shred easily).

Serving Suggestions:
Place rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Serve over chopped romaine, if desired.

Adapted and image credit to Budget Bytes