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Lemon Blueberry Popsicles

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Popsicles are the PERFECT summer treat for me. I personally am not a huge baker, as you may have noticed from the distinct lack of baking recipes on my blog. I love treats, don’t get me wrong, but I just find everything so expensive here in Canada and I would much rather just mix a dab of honey with almond butter and cocoa powder and eat that with a spoon than actually put in the effort to turn on an oven. Especially on a hot summer day!

These popsicles came to me because a flavor I am constantly craving is lemon blueberry loaf. I don’t know why…but it has left an imprint on me! I think I had it once, and the thought of it has never left me. I should probably at least attempt muffins sometime soon. Fat Burning Chef has a lemon loaf I could add blueberries to as well, hmmm.

Back to popsicles though.

They’re greeeaaaat!

Easy to make, pretty healthy as far as treats go, and homemade popsicles are pretty much always better than store bought anyways. It’s basically a home run.

In case you want to know where I got my molds…I don’t know. I can’t remember!!! I went looking in a bunch of local shops recently and I couldn’t find any there, either. I found a few cool ones on amazon though! So check that out if you are in need.

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Lemon Blueberry Popsicles

Makes 4
Ingredients
1 cup frozen blueberries
4 ice cubes
4 tbsp. coconut milk
3 tbsp. lemon juice
2 tbsp. honey

Instructions

1. Blend all ingredients together in a blender. If it is too thick to blend or there is not enough to fill the cups completely, you can use a bit of cold water to level it out.

2. Pour or scoop blended mixture into popsicles and freeze until fully frozen, minimum 2 hours.

3. To remove from popsicle molds, run under hot water until they loosen up.

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There you have it! It’s easy and they are really delicious. Sweet and tart and cooling on a hot day. Don’t be fooled though…they are really good on a cold day, too!

PS. In case you missed it, the Fat Burning Chef e-cookbook is on sale for this week ONLY! You’ll have a chance to win an ipad and a 100 dollar gift card to amazon as well so go check it out!!

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Tangy & Sweet Mustard Chicken Legs

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This chicken recipe…ooooh this chicken recipe! I’m sorry, but it is just so tasty I can’t help but get really really excited over it. Finding a new glaze that isn’t full of preservatives, sugar, soy, etc. makes me oh so happy inside! I can’t wait to slather some of this all over some chicken thighs, I think that would be wonderful as well! I think it would even taste good on pork chops…hmmm.

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But really though.

It’s so good.

The reason it’s so good is a combination of tangy, peppery, creamy and sweet flavours coming together on top of delicious, tender meat. Oh yeah. The different flavour notes combine to make these chicken legs unforgettable!

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Tangy & Sweet Mustard Chicken Legs

Makes 2 Chicken Legs (serves 2)

Ingredients
2 tbsp. Honey Mustard (I use a local, low sugar, sweetened with real honey variety, erabaille brand)
1 tbsp. coconut milk (canned)
1/2 tbsp. lemon juice
1/2 tbsp. apple cider vinegar
1/2 tsp. black pepper

Instructions
1. Preheat oven to 400 degrees.

2. Mix together sauce ingredients. Smear on top of 2 chicken legs.

3. Place in oven for 45 minutes or until cooked through. Chicken should read at least 160 degrees on a cooking thermometer before being eaten.

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Enjoy!!

 

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Paleo Lunch Series: Salad Time!

I just had this realization that I have completely neglected the ‘paleo lunch series’ that I had wanted to do on this blog. I’m not sure why seeing as I take my lunch to work pretty much everyday, so I should have a plethora of content to show you on the subject. I think I kind of forgot that I had even wanted to do that. Keeping track of everything is so difficult for me! At work I literally have 50 drafts in my inbox all of ideas that suddenly came to me that I needed to write down. And those are just the ones I haven’t done anything with yet!

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Now that’s its heating up outside (yay) I am gravitating towards salads for lunch! Back in the day I was a romaine girl, but I have a new found love for spring mix, and spring mix with spinach too. It’s easy to find organic, and most are pre washed which makes life soooo much easier and me much more likely to actually eat it. Plus I’m pretty sure there are a lot more nutrients in this as opposed to romaine, which seems like mostly water. Here is a great combo I had the other day! Chicken, carrots, red pepper, red onion on top of spring mix, with some farm boy Italian dressing on top.

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Farmboy has amazing dressings most of which are olive oil based only (YAY!) and all tasting really good. If you have a Farmboy locally I really recommend you buy their dressings if you need something easy and convenient. Trust me on this one!

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Balsamic Vinegar, olive oil, honey, garlic, dried red pepper.

Packing this and maybe an apple with some almond butter is a great and delicious lunch that WILL satisfy. I recommend pre cooking some chicken so you can grab it and go! I do this and then my boyfriend and I will make different meals out of the chicken. This go around I had mine on salads, while he had his turned into butter chicken! It worked out well for both of us.

Just remember, if you are also a romaine person, why not try something new? I didn’t used to like spring mix…too bitter. Palettes change though, so it’s always worth trying something again!

Perfect Eggs and Kale Sweet Potato Hash

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I’m going to teach you how to cook delicious eggs! Oh my goodness, this method is (almost) fool proof. Fully cooked whites, runny yolks, and no flipping required. Score! I saw this technique on instagram and now I CANNOT find the girl who’s instructions they were (ARGG). I’m still looking so I will update you if I figure it out! In the meantime, thanks person.

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I’m an egg person. I love my eggs. I’m also a sweet potato person so this breakfast was off the charts. On the side we have a simple onion, sweet potato, and kale ‘hash’. I put the hash in quotes because I’m not sure what really makes something a true hash. That’s just what I call it when I put a bunch of stuff together in a pan and heat it up.

This hash consisted of: Melting a small amount of duck fat, chopping onions and adding them to the pan. Washing and tearing apart kale (about 1/2 – 3/4 of a cup), adding to pan. Cutting up cooked sweet potato into cubes and adding that as well. Cooking it over medium for about 10 minutes and then it will be crazy delicious.

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How to make the delicious eggs: Crack eggs into a medium temperature pan. When they start to turn white, pour small amount of water (1/4c ish) into a pan. Cover with a lid and let cook until whites are solid, and yolk seems runny still. Poke it gently and if its really firm its probably over done. It only takes about a minute or two to cook up!

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Result: Amazingly delicious paleo breakfast.

I could eat this every day.

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Spicy Egg stuffed Tomatoes

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This may sound obvious, but social media is a very wonderful thing. Between facebook, twitter, and instagram I have made a lot of online friends! I love interacting with likeminded people and being inspired by them. One of the awesome people I have ‘met’ is @ashatude on twitter! Shout out to Ashley :) She tweeted me a photo of this delicious breakfast and I had to take a crack at it myself! Of course I never bothered to actually read the recipe until after I was done cooking…I have an odd way of doing things. Mostly I was just to lazy to dig it up in my twitter, I won’t lie to you.

In the end, it turned out I did tweak it a bit by separating the yolks and adding hot sauce to the egg whites. You gotta have hot sauce! I just plopped the yolk right back on top after and voila. Delicious spicy eggs stuffed inside of tomatoes and cooked to perfection. It really doesn’t get much better, except for when you eat is alongside rose hip kombucha and snow peas! Snow peas are my favorite thing. They are so delicious it’s crazy!

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Ingredients
1 Large Tomato
2 eggs
1/2 tsp hot sauce (I use frank’s original…no creepy ingredients!)
sprinkle of organic garlic powder

1. Preheat oven to 375 degrees. Cut the tomato in half and scoop out the middle. You can throw it out or be cool like me and eat it. Place the tomato cups in a greased muffin tin for stability.

2. Crack the eggs into a small dish and separate the yolks out into another. whisk the hot sauce into the whites, and pour them into the tomato cups.

3. Slide the yolks back on top of the tomato and egg white cup. I use my hands, just be careful! Sprinkle with garlic powder and bake for 25 minutes.

4. Remove from oven and serve with whatever you fancy!

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PRO TIP: Ever bake eggs and have them cake onto the container in which you baked them? When washing, sprinkle and scrub with baking soda and then pour a bit of water into it and let it soak. The baking soda does an awesome job of de-sticking the egg, much more than soap can accomplish! Don’t ruin your pans any longer!