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Our 3 Favorite 4th of July Recipes!

Our 3 Favorite 4th of July Recipes!

Published by on July 4, 2017 | Leave a response

Happy Independence Day!

We love our holidays, especially those that involve cookouts with our beloved friends and family. Which is why we work hard to never let any dietary restrictions get in the way of our feasting fun. We’ve made a list of our top 3 favorite 4th-of-July-inspired Paleo recipes. Enjoy, be safe, and join us for our 9am and 10am sessions before firing up the BBQ!

 

#1 Peachy Pork-A-Bobs

Photo: Peachy Pork-A-Bobs, courtesy of Nom Nom Paleo

 

With sweet summer peaches in a smoky, fruity sauce, Nom Nom Paleo’s Peachy Pork-A-Bobs is a perfect recipe for 4th of July grilling. The pork is marinated in a simple, flavorful marinade, and the sauce is brushed on after the pork is off the grill (so it doesn’t burn) to give the meat an extra boost of flavor and to make it a fun, messy, finger-licking treat.

LINK to full recipe: http://nomnompaleo.com/post/56702305894/peachy-pork-a-bobs

#2 Fig & Watermelon Salad with Honey Vanilla Cashews

Photo: Fig & Watermelon Salad with Honey Vanilla Cashews, courtesy of Nom Nom Paleo

Summers are made for salads – they’re the best and easiest way to enjoy all the yummy fruits and vegetables of the season. This irresistible combination of watermelon and fig, both in season this time of year, will give your summer salad a refreshing and colorful twist. In addition, the toasted cashews can be made ahead of time, which means less time in the kitchen and more time celebrating!

Link to full recipe: http://nomnompaleo.com/post/60660034876/fig-watermelon-salad-with-honey-vanilla-cashews

#3 Paleo Pudding Parfait

Photo: Paleo Pudding Parfait, courtesy of Nom Nom Paleo

These easy to make paleo pudding parfaits in patriotic colors are one of our favorite desserts! They are creamy, dairy-free, honey-sweetened, and crazy delicious!

LINK to full recipe: http://nomnompaleo.com/2017/06/27/20170627paleo-pudding-parfaits

 

Enjoy the day, squeeze your friends and family and eat good food!

~Shane and the Ascend Body Team

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Paleo Chili Stuffed Sweet Potatoes

Paleo Chili Stuffed Sweet Potatoes

Published by on May 31, 2017 | Leave a response

INGREDIENTS

  • 4 medium sweet potatoes
  • 1 TBSP cooking fat of choice
  • ½ small onion, diced
  • 1 lb 80-85 % lean ground beef
  • ½ cup diced tomatoes (from a can, no salt added)
  • ½ tsp fine grain sea salt
  • ½ – 1 tsp chipotle chili pepper (I used ¾ tsp)
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Optional toppings – Paleo & Whole30 compliant ranch dressing plus thinly sliced scallions

INSTRUCTIONS

  1. First, bake your sweet potatoes* – preheat your oven to 400 degrees and wrap each potato in aluminum foil and place on a baking sheet. Bake in the preheated oven for about 1 hour and 15 minutes or until completely soft in the center. The size/shape of your potato will affect the baking time!
  2. While you bake (or reheat) your sweet potatoes, make the chili. Heat a med/large skillet (I used this cast iron one) over medium heat. Add your cooking fat, then diced onions and stir to coat. Once softened, add the ground beef, breaking up lumps to evenly brown.
  3. Add the salt and spices and stir, cooking the beef until browned – about 3-4 minutes. Add the tomatoes and simmer for 5-10 more minutes, lowering the heat to avoid burning.
  4. Cut open your sweet potatoes, stuff, top with ranch dressing and scallions if desired, and enjoy!

To learn more about this savory paleo dinner idea, check out our friends over at PaleoRunningMama!

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Easy 3-Ingredient Paleo Pizza Crusts

Easy 3-Ingredient Paleo Pizza Crusts

Published by on May 3, 2017 | Leave a response

Ingredients

For the coconut flour option
  1. 8 large egg whites (for thicker bases, use 5 whole eggs and 3 egg whites)
  2. 1/4 cup coconut flour, sifted
  3. 1/2 tsp baking powder
  4. Spices of choice (salt, pepper, Italian spices)
  5. Extra coconut flour, to dust very lightly
For the almond flour option
  1. 8 large egg whites
  2. 1/2 cup almond flour
  3. 1/2 tsp baking powder
  4. Spices of choice (salt, pepper, Italian spices)
For the pizza sauce
  1. 1/2 cup Mutti tomato sauce
  2. 2 cloves garlic, crushed
  3. 1/4 tsp sea salt
  4. 1 tsp dried basil

Instructions

  1. In a large mixing bowl, whisk the eggs/egg whites until opaque. Sift in the coconut flour or almond flour and whisk very well until clumps are removed. Add the baking powder, mixed spices and continue to whisk until completely combined.
  2. On low heat, heat up a small pan and grease lightly.
  3. Once frying pan is hot, pour the batter in the pan and ensure it is fully coated. Cover the pan with a lid/tray for 3-4 minutes or until bubbles start to appear on top. Flip, cook for an extra 2 minutes and remove from pan- Keep an eye on this, as it can burn out pretty quickly.
  4. Continue until all the batter is used up.
  5. Allow pizza bases to cool. Once cool, use a skewer and poke holes roughly over the top, for even cooking. Dust very lightly with a dash of coconut flour
  6. ENJOY!!!

To learn more about this paleo pizza recipe, click on over to our friends at The Big Man’s World.

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PALEO CHICKEN FAJITA BOWL

PALEO CHICKEN FAJITA BOWL

Published by on April 19, 2017 | Leave a response

Ingredients

  • 1 1/2 teaspoons oregano
  • 1 tablespoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoons real salt
  • 3/4 teaspoon black pepper
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon parsley
  • 1 1/2 pounds chicken, cut into bit size pieces
  • 1 large onion, diced
  • 1 red pepper, diced
  • 1 yellow or orange pepper, diced
  • 2 tablespoons coconut oil

Instructions

  1. In a small bowl, combine the oregano, chili powder, onion powder, garlic powder, paprika, salt, pepper, cumin, and parsley. Mix well.
  2. Place 1 tablespoon coconut oil in a fry pan and add the chicken and half of the seasoning mix. Cook until chicken is done, stirring often- about 7 minutes. Remove to a bowl or plate.
  3. Add the remaining tablespoon of coconut oil and add the onion and peppers to the pan. Sprinkle the remaining seasoning mix on them and cook until tender- about 8-10 minutes.
  4. Serve chicken, peppers, and onions over Romaine lettuce or cauliflower rice, top with avocado if desired.
  5. ENJOY!

For more about this Paleo-licious recipe, click on over to our friends at Jays Baking Me Crazy!

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PALEO BEEF AND BROCCOLI {GLUTEN FREE}

PALEO BEEF AND BROCCOLI {GLUTEN FREE}

Published by on March 23, 2017 | Leave a response

INGREDIENTS

Steak Marinade:

  • 1½ pounds flap steak or hanger steak, sliced thin against-the-grain
  • 1 tablespoon coconut aminos
  • 1 tablespoon vegetable or beef broth

Garlic Sauce:

  • 3 tablespoons vegetable or beef broth
  • 3 tablespoons coconut aminos
  • ½ teaspoon coconut oil, melted
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey
  • 1 teaspoon coconut oil melted or sesame oil {sesame oil is not considered paleo}

Broccoli:

  • 2 tablespoons coconut oil, divided
  • 1 head broccoli, cut into bite-size pieces
  • 1 tablespoon red pepper falkes {optional}

Topping:

  • 1 tablespoon sesame seeds (optional)
  • 1 green onion white and green sliced

INSTRUCTIONS

  1. Place steak, and marinade in a medium bowl, tossing to coat. Set aside. Ideally you want steak to marinade 15-20 minutes.
  2. In the meantime whisk together garlic sauce and set aside.
  3. Heat a large heavy skillet over medium and add 1 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir. Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.
  4. Add remaining 1 tablespoon of coconut oil to skillet, when melted add broccoli and red pepper flakes. Stir continuously for about 1 minute. Add 2 tablespoons of water and quickly cover skillet with lid. Leave lid on skillet for about 30 seconds. Remove lid, and let cook, stirring continuously, until all of the water has evaporated, about 2-3 minutes
  5. Add sirloin slices and any juices and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated.
  6. Remove from heat and sprinkle with sesame seeds if using. Serve immediately.
  7. ENJOY!!!!!!!!

Thanks to our friends at A Healthy Life For Me:  http://ahealthylifeforme.com/paleo-beef-broccoli/

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Sheet Pan Hoisin Chicken

Sheet Pan Hoisin Chicken

Published by on March 16, 2017 | Leave a response

hoisin_chicken

 

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breasts
  • 1 cup (8 ounces) small Yukon Gold or red potatoes, halved or quartered
  • 2 large carrots, sliced into rounds
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into chunks
  • 1 cup cauliflower florets
  • 2 tablespoons olive oil
  • salt and black pepper to taste

For the sauce

  • 1/4 cup hoisin sauce
  • 1/3 cup reduced sodium soy sauce
  • 1 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated or minced ginger
  • 1/2 tablespoon corn starch

Preparation

  1. Preheat oven to 400°F degrees. Spray a large nonstick baking pan with oil or use parchment or foil for easy cleanup.
  2. In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic and corn starch in a bowl, set aside.
  3. Place chicken and spread potatoes in a single layer on the prepared pan. Season chicken on both sides with salt, black pepper and drizzle everything with olive oil and sauce. Toss potatoes to coat well. Bake about 15 minutes and turn chicken and potatoes. Add remaining vegetables and drizzle with olive oil and sauce. Bake for an additional 15-20 minutes (or until chicken is fully cooked through), depending on how thick your chicken pieces are.
  4. Drizzle with more sauce and sprinkle on sesame seeds, if desired.
  5. ENJOY!!!!

Notes

Use any other veggies you have on hand! To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image) The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.

Recipe Credit: http://lifemadesweeter.com/2017/02/sheet-pan-hoisin-chicken/

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Grilled Honey Sriracha Chicken Bowl

Published by on March 3, 2017 | Leave a response

INGREDIENTS:

  • 2 pounds boneless, skinless chicken breasts
  • ½ cup honey
  • ¼ cup olive oil
  • 2 tablespoons sriracha
  • Kosher salt
  • Freshly ground black pepper
  • 2 (6 ounce) boxes Long Grain and Wild Rice
  • 2 avocados, sliced
  • 1 bunch scallions, chopped
  • Crumbled queso fresco

INSTRUCTIONS:

  1. Combine honey, olive oil, and sriracha in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
  2. Place chicken and all but ¼ cup of the marinade into a ziploc bag. Shake, jiggle, and massage the bag around gently to cover the chicken in the marinade. Let marinate in the refrigerator for at least 6 hours, preferably overnight. Refrigerate and reserve remaining ¼ cup marinade.
  3. Preheat grill over medium-high heat and grill chicken until just cooked through. Brush the reserved ¼ cup marinade on the chicken as a glaze. Let chicken rest for 5 minutes before slicing.
  4. Meanwhile, cook rice according to package directions. Divide between four bowls, and top with chicken, sliced avocado, chopped scallions and crumbled queso fresco. Devour
  5. Enjoy!

Recipe Credit: http://sharedappetite.com/recipes/grilled-honey-sriracha-chicken-rice-bowl/?pp=0

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Three-way Braised Kale

Three-way Braised Kale

Published by on February 24, 2016 | Leave a response

ascend-braisedkales

Did you know that Kale is a super food, the highest nutrient content per calorie of any vegetable.  You  can cook it is braised, combined with a sweeter vegetable to balance the natural bitterness of kale (when it’s in season, red kale is not as bitter and tastes great on its own).  Here are three variations that work very well.

Recipe credit: The Paleo Mom

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2-4

Ingredients (Variation 1: Celery Pepper Kale):

  • 5 cups fresh kale, chopped
  • 2 stalks celery, sliced ¼” thick
  • ½ red pepper, sliced
  • 1 Tbsp coconut oil or other cooking fat
  • 2-3 Tbsp water

1.    Heat a skillet over medium-high heat (cast iron is my preference here).  Add coconut oil and celery.
2.    Cook celery until starting to soften, stirring frequently, approximately 8-10 minutes.
3.    Add kale and red pepper with 1 Tbsp water.
4.    Cook, stirring frequently, until kale is dark green and soft, another 8-10 minutes.  Add an extra 1 Tbsp of water every time kale starts to stick.  When kale is done, let any water in the pan evaporate prior to serving (i.e., serve just as kale is starting to stick the last time).

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2-4

Ingredients (Variation 2: Mushroom Kale):

  • 5 cups fresh kale, chopped
  • ½ lb fresh mushrooms, sliced
  • 3 cups beet tops and stems (or red chard), chopped
  • 1 ½ Tbsp coconut oil or other cooking fat
  • 1-2 Tbsp water

1.    Heat a skillet over medium-high heat (cast iron is my preference here).  Add coconut oil and mushrooms.
2.    Cook mushrooms until starting to shrink and look glossy, stirring frequently, approximately 4-5 minutes.
3.    Add kale, beet tops and stems with 1 Tbsp water.
4.    Cook, stirring frequently, until kale and beet tops are dark green and soft, another 8-10 minutes.  Add an extra 1 Tbsp of water if kale starts to stick (might not be necessary depending on the water content of your mushrooms and how many beet stems you have).  When kale is done, let any water in the pan evaporate prior to serving (i.e., serve just as kale is starting to stick the last time).

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 2-4

Ingredients (Variation 3: Beet Kale):

  • 2-3 small beets, quartered and then sliced into ¼” thick slices
  • 5 cups fresh kale, chopped
  • 1 Tbsp coconut oil or other cooking fat
  • 1-2 Tbsp water

1.    Add beets to a pot with 1” boiling water.  Cover and reduce heat to simmer.  Cook until beets are soft, approximately 20 minutes.
2.    Meanwhile, heat a skillet over medium-high heat (cast iron is my preference here).  Add coconut oil and kale with 1 Tbsp water.
3.    Cook kale, stirring frequently, until dark green and soft, approximately 8-10 minutes.  Add an extra 1 Tbsp of water if kale starts to stick.  Drain beets then add to kale in skillet.  Let any water in the pan evaporate prior to serving (i.e., serve just as kale is starting to stick the last time).

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Meatza Recipe (yes, you read that correctly!)

Meatza Recipe (yes, you read that correctly!)

Published by on February 3, 2016 | Leave a response

What’s Meatza? you ask. Well it’s meat + pizza. Get rid of the glutenous crust and replace it with meat, add your favorite toppings and you’ve got yourself a Paleo pizza…now just call it Meatza and you’re set! 

Recipe credit: Marla Sarris @ Paleo Porn

Ingredients

  • 2 lbs grass-fed ground beef

  • 1/4 cup onion, minced

  • 1 clove garlic, minced

  • 1 egg

  • 1/2 cup freshly grated parmesan cheese, (optional)

  • 3/4 teaspoon sea salt

  • 1/4 teaspoon coarse ground black pepper

  • 6 ounces tomato paste, canned

  • 7 1/2 ounces chorizo

  • 5-7 fresh basil leaves

  • 2-3 slices of green pepper

  • 2-3 slices of red pepper

  • fresh thinly sliced mozzarella cheese, (optional)

  • 1 green onion, sliced

  • oregano, to taste

Directions

  1. Pre-heat the oven to 450°F.

  2. Combine ground beef, onion, garlic, egg, salt, pepper (and parmesan cheese, if using) in a large sized mixing bowl. Using both hands, dig in and blend until well combined.

  3. Lay a sheet of parchment paper across a pizza stone or rimmed baking sheet. Pour the beef mixture onto the parchment paper and using your hands, flatten the meat as thinly as possible. Once you’ve done as much as you can with your hands, wrap a wooden rolling pin with parchment paper and roll the meat, avoiding tearing. If you want to go the extra mile and really make it look perfect, use a butter knife to trim any excess meat around the edges so the circle or rectangle is how you’d like to present it. Set the excess meat aside to cook for a snack. Note: The meat crust will shrink once cooked.

  4. Bake for 10 minutes.

  5. While the “crust” is baking cook the chorizo in a skillet.

  6. Remove the meat from the oven, be carefully of the juices. With a paper towel soak up the juices then use the parchment paper to help you flip the crust.

  7. Drop the oven to down 350°F.

  8. Spread tomato paste around the crust followed by the chorizo, basil leaves and slices of red & green pepper.

  9. Top with thin slices of mozzarella cheese a sprinkling of green onion and dried oregano and pop back in the oven.

  10. Cook for 10 minutes or until the cheese is slightly browned.

  11. Cut slices and serve.

  12. Enjoy! 

Meatza Recipe

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