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Egg cups egg cups egg cups egg cups...how many times can you say that fast?? So before I start with this little diddy on how to make these, I must confess first. I never made them before tonight. I have seen them around here and there, people have talked about them yadda yadda but I never tried them. I'm once again suffering from insomnia and decided why not prep some food for the week! I had 2 dozen eggs, I was already making a frittata and I had some amazing bacon... WHY NOT? well shit they smelled so good that I couldn't wait to eat one. I BURNED MY LIP and tongue! So now I am sitting here nursing a blister on my mouth all in the name of bacon. Would I do it again? YES it's BACON!!!!!!!!!!  Anyhow this is the most easy, ridiculous thing you can make that is so grab and go it's insane. It ends all excuses for not having enough time to have a great protein packed breakfast. it would even make a great pre or post workout snack!. It's 3am here in Texas and I'm cooking, so If I can.........anyone can find 20 minutes to do this.

First off, I'm a lazy cook. I don't like messes and well I don't like trying to pry stuff out of pans or other cooking vessels. So here I used a cupcake liner (foil not paper) to make these.

All you need, ARE YOU READY for the crazy stupid easiness ???

1 dozen eggs
12 strips of bacon cut in half
a muffin tin
salt and pepper if you feel so inclined.

THAT"S ALL FOLKS!

Preheat your oven to 425 degrees
Line your muffin tin with your foil cupcake liners.

Take one half of a strip of bacon and lay it down one side of the cup...across the bottom and up the other side........ Now take another half of a strip and do the same thing but on the side of the cupcake liner that doesn't have bacon covering it. it will make a little bacon cup inside the cupcake liner (YES you will double over the bottom of the cup but that's awesome right? TWO layers of bacon on bottom, hell yes please).

NOW for the hard part... Crack one each into each bacon filled cup!
Add some salt/pepper if you wish and bake! for 15-20 minutes! THAT'S IT!

however WARNING!! DO WAIT until it cools before you attempt to eat scolding HOT BACON!!!!!

Enjoy~ Mandy

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I love all things breakfast! I can eat breakfast for lunch and dinner everyday! Something about it is just hearty and comforting.  One of my favorite breakfast foods is a Frittata!! My daughter calls it egg pie ahaha! Little does she know, how good and nutritious it is for her and protein packed!! A Frittata is a great way to get a good meal that you can plan ahead. Make one the night before and simply reheat or just prep it the night before and pop in the oven the next day. I am personally a lazy morning cook. I do not like to get up in the morning and make anything so if I can do this in advance and make enough for a few mornings of breakfast that you can heat and go then AWESOME Woot that's another 15 minutes at least that I can sleep in before it's time to get up and go.  So for my version of an amazingly delish paleo frittata here you go! And remember all of you non-paleo foodies, simply sub out my paleo choices for your fav dairy and fat options.


Ingredients
8 eggs 

• 1/4 cup  unsweetened coconut milk
• 2 Tbsp  coconut oil
• 4  garlic cloves, minced
• 2 cups baby spinach
• 1 sweet  onion
• 1/2 cup  mushrooms
• 2 Tbsp  Cilantro, chopped
• 1 cup chopped protein whether it's bacon, ham etc you use your wildest imagination
• Salt  and Pepper to taste

Instructions
Preheat  oven to 425 degrees
whisk eggs and milk together

Heat a medium size skillet that is oven safe. I prefer cast iron. Add the coconut oil to the skillet so it can melt

Add Spinach, onions, mushrooms, cilantro and protein and sautee for about 5-6 minutes

when the veggies etc are tender simply pour the egg mixture into the skillet and set the heat on low, cook on low for about 8 minutes

Once it's been on the stovetop for 8 minutes, go ahead and place the skillet into the oven (this is why you want an oven proof skillet so nothing with a rubber handle etc), Cook the frittata for about 15 minutes in the oven at 425

Serve hot!

~~mandy
 

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So converting our lives to a Paleo way of living has been amazing. We no longer have that sluggish feeling a person would have after eating too many carbs or something heavy like a pasta dish or bread. I am losing weight along with the help of My AMAZING tool, ACE!!! I can't get by without the energy it gives me due to our crazy schedule and I'm not one who would drink a cup of coffee each day. I don't drink caffeine at all except for the occasional Skinny Frappe I made! I digress, even living Paleo, sometimes you just want a treat! Something sinful or at least appears to be sinful! I love tapioca pudding. Of course I wouldn't eat it now but in my quest to find a delish sinful treat, along came CHIA!!!!!!!!!!!!!!!!!!! IT SWELLS like Tapioca would. The possibilities of this recipe are endless! ENDLESS. I am going to post a basic recipe. YOU decide what you want to add to it such as cocoa powder to make a chocolate version, Some lemon for a zing, perhaps raspberry for a sweeter delight. The world is yours!  Personally, I prefer, vanilla with coconut flakes and banana. So delish! I could eat a bucket of It!!

Ingredients:

2 cups Unsweetened coconut milk (you can use whatever unsweetened soy milk or almond milk if you wish).

½ cup white chia seeds

3 tbs of your fav sweetener. Whether you use stevia or honey, agave or maple syrup.

2 tsp pure vanilla extract

Directions:

1. Combine all ingredients in a bowl. Stir well. (now this is where you would add all the other ingredients you want IN the pudding such as cocoa etc)
2. Stir every 10 minutes or so until the chia seeds start to thicken. 
3. When the chia seeds are floating around evenly, refrigerate for a few hours in your individual serving dishes, I personally chill over night
4. Top with fresh fruit, coconut flakes even make a nice whipped cream using coconut milk!
5. EAT

~Mandy

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Pumpkin Pancakes HOLLA!! Gluten free and paleo yes indeedy! my daughter is the worlds MOST picky eater. No joke, she can live on a single goldfish all day. I have been struggling to find things that she will eat that are great for her and this recipe really just hit it out of the park!

I made her little bite size pancakes OR as she calls them, little tiny ninja turtle pizza shaped pancakes. Yes we are at the ninja turtle phase in our home. She is such a little tomboy but lord so prissy at the same time. Best of both world's I guess lol!

So here is my Paleo Gluten free Pancake recipe. To make the tiny bite size
pancakes, I took the batter and poured it into one of these. You can find them at Target in the housewares section for around $2.50. They are amazing for so many things. We use a little food color at the holidays and make shapes with colors for pancakes!

So for the ingredients in your  amazing gluten free paleo pumpkin pancakes you need the following.

 

3/4 cup coconut flour

1/4 cup almond meal

 1/2 cup coconut milk

1/3 cup pumpkin puree

2 eggs

1 tablespoon coconut oil, melted or melted butter

1 teaspoon vanilla extract

2 tablespoons sucanat or pure cane sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon all spice

1/4 teaspoon salt

1/16 teaspoon cloves

OR you can cheat and use pumpkin pie spice lol!

Next you want to:

1. Combine all of the dry ingredients in a large bowl and stir until well
   mixed.


2. In another bowl whisk the eggs, milk, pumpkin, and vanilla until
   combined.


3. Whisk in the melted coconut oil and pour into the dry ingredients.


4. Stir until just combined.  Avoid over stirring. 


5. Let sit 5 minutes.  The batter should be pourable but not
   runny.

1.  either pour it into a condiment bottle or simple ladle it onto a hot griddle. The griddle should be set to 350 degress with some melted coconut oil or butter on the griddle. I personally used a skillet on my stove so have your fire/temp set to medium.
2. Put the batter on and when it starts to bubble through the top, then it's time to flip!! just a few minutes max each side depending on size. I made well over 100 of these little guys today! She loves them, they have amazing flavor and are perfect for the impending fall season coming.

~~Mandy

This can be you!! The question isn't WHY? it's WHY NOT? Just do it, try it don't miss out!
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Rock on lady friend!! get your healthy on!!
ACE makes the world go round seriously try it, I'll even send you a free sample!
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So there are 3 things you should know about me by now.
1) I LOVE BACON!!
2) I love ACE!
3) I love CILANTRO

so welcome the amazing chourico (or chorizo depending on region) meatballs!! It's gluten free, egg free and paleo friendly.

It is so ridiculously easy that you kids can make it for you while you kick back and just what? Read my blog that's right, browse my FB page! check it all out, soak it all in!!


Here is what you need.

1 lb chorizo

1/4 cup fresh cilantro, finely chopped

1/4 cup onion, chopped

juice of 1/2 a lime

salt and pepper to taste

Preheat oven to 425.
Grease muffin pan with coconut oil.
Remove chorizo
from casing if necessary (just cut a line down the middle to break casing and
squeeze out).
Combine all ingredients and mix together until well
incorporated (don’t be afraid to use your hands!)
Roll into 12 equal balls,
placing one in each of the muffin holes.
Bake for 15-18 minutes or until
fully cooked through.

THAT's ALL FOLKS!! Easy peasy lemon squeezy!!
~mandy

Instead of trying to get skinny, why not try to get healthy!! HEALTHY is far more sexy than skinny!!
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ok the magic word here is BACON!!! yes I am going to say that again BACON!!! all things taste better with bacon and bacon should be it's own food group AND (yes I know huge run on sentence) BACON MAKES THE WORLD a better place!! I love bacon........ Oink.. Pork me!

What is the best thing about living Paleo?? I can eat bacon, I bet all of you skinny bitches living on grass are jealous aren't you!!

So best juicy delish ground chicken recipe EVER!! Your kids will rave about it!

Ingredients:

• 2 apples, preferably organic, peeled and grated


• 1/4 cup celery, thinly chopped


• 1/2 teaspoons poultry seasoning


• salt and pepper, to taste


• 2 Tablespoons honey, raw


• 1 pound ground chicken


• 4 slices bacon, cooked and crumbled

Directions:
Preheat outdoor grill or stove. In a large bowl, combine grated apple,
celery, poultry seasoning, salt and pepper. Mix in honey, chicken, and cooked,
crumbled bacon. Shape chicken mixture into 1/2-inch-thick sliders, using 1/8th
pound of meat per slider. Grill over medium heat about 4 minutes per side, or
until cooked through. Serve and enjoy!



Freezing Directions:
In a large bowl, combine grated apple, celery, poultry seasoning, salt and
pepper. Mix in honey, chicken, and cooked, crumbled bacon. Shape chicken mixture
into 1/2-inch-thick sliders, using 1/8th pound of meat per slider. Place in
freezer bag separating each patty with parchment paper.  Seal the bag,
removing as much air as possible, Label and freeze flat. To serve:
Thaw. Grill over medium heat about 4 minutes per side, or until cooked
through.

Looking fantastic lady!! keep it up!! Be sure to join the movement and get your healthy on!! Order your ACE today
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I am in love with all things paleo! and all things low/no carb, high protein and healthy!!  I stumbled across this recipe on one of my FAV sites, Epicurious!! and fell in love. I did a little tweaking so be sure to check for the original recipe. I found this to be an amazingly refreshing and hearty lunch!

1/2 cup lump crab meat

1/2 tbsp light mayonnaise

1 tbsp fresh cilantro, chopped

2 tsp red onion, diced finely

1-2 tsp jalapeño, diced finely

1 tsp lime zest

Juice from 1/2 a lime

Sea salt and freshly cracked pepper, to taste

Dash of cumin

1 avocado, cut in half, pit removed

TO make it a much healthier option be sure to make your own "mayo" by using the avocado oil variation!

And now the directions. It's really going to take just a minute. are you ready?

Combine the lump crab meat, mayonnaise, cilantro, red onion, jalapeño,
lime zest, lime juice, sea salt, freshly cracked pepper, and cumin together.
Spoon the crab mixture into each avocado half and serve immediately.
Enjoy.

BAM done, like a boss! ~~Mandy

Rocking my weight loss, Living healthy and Joining the movement!!
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Ingredients

2 pounds
pork or  beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soy
sauce)
3  cloves garlic, minced
3 green onions, minced
2 teaspoons
fresh ginger,  ground
2 teaspoons fish sauce (I HATE Fish sauce so I personally do not use it)
1 teaspoon rice
vinegar
1/4 cup cilantro,  chopped

Directions


Stove
Top or Grill Method

Fill a large pot
with  water and bring to a boil. Once boiling, add the ribs to the water. Reduce
the  heat and boil for 20 minutes or until the ribs are just cooked
  through.

Remove the ribs
from  the water and place onto a foil lined roast pan. Preheat the grill or
broiler in  the oven.

In a small bowl,
  combine the remaining ingredients. Pour the mixture over the ribs making
sure to  coat all sides evenly.

Grill or broil for
3  to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush
with  sauce and broil for another 3 to 4 minutes.

Serve warm with
  additional sauce for dipping.
 


Slow Cooker  Method

In a
small  bowl, combine the marinade ingredients. Pour the mixture over the
ribs making  sure to coat all sides evenly.

 
Arrange the ribs
in  the slow cooker and pour the sauce over top. Cover and cook on low for 6 to
8  hours.
 
Remove the ribs
from  the slow cooker and place onto a foil lined roast pan. Preheat the broiler
in  the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do
not  burn. Flip the ribs, brush with sauce and broil for another 3 to 4
  minutes.
  

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Ingredients:
4 boneless, skinless chickenn breasts
salt
and fresh  ground black pepper for seasoning chicken
1/2 cup basil pesto (I
used my  homemade Basil  Pesto with Lemon, but you can use
purchased pesto.)
2 oz. (1/2 cup)  grated low-fat mozzarella cheese (I personally Omit the cheese because I avoid dairy)


Instructions:
Preheat oven to
  375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each
  chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3
  strips and the smaller ones into 2 strips.)

Spray a 9" x 12" (or 8.5" X 12.5") baking dish
  with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the
  dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto
  over the chicken.

Cover the baking dish with aluminum foil (or
  use a baking dish with a tight-fitting lid) and bake the chicken for 25-30
  minutes, just until chicken is barely firm and cooked through. (Don't cook too
  much at this point, or the chicken will be overcooked by the time the cheese is
  melted and browned.)

When chicken is barely cooked through, remove foil
  and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into
  the oven without foil and cook 5 minutes more, just until cheese is melted. (If
  your broiler is separate from the oven, start preheating it when you take the
  chicken out.) After I melted the cheese for 5 minutes I switched my oven to
  broil and broiled for 5 minutes more, just long enough to get the cheese
lightly  browned.

Serve hot. There will be some flavorful juice in the
bottom of  the dish when this is done, so you may want to serve with rice,
couscous, or  quinoa to soak up the juice, but if you're eating this for phase
one, just spoon  the juice over the chicken.

~~~~MANDY