Keto/Low-Carb/Paleo/Vegan friendly dessert!

Oh man... okay, so fresh on the heels of reading about a ketogenic diet and my penchant for paleo high-fat foods, I came across this recipe for a chocolate mousse. I needed some calories, as eating high-fat will seriously satiate you for hours with minimal cals. I'm trying to gain muscle so I can't be in a deficit calorie-wise - I also can't eat total crap either. So, I grabbed a can of coconut cream and refrigerated it overnight. I figured why not try to tackle my sweets-craving while I'm at it (did you know when you crave sweets and such you are usually deficit in some kind of nutrient? I'll attach a chart I found about it - it helps!) so I grabbed some baking cocoa for it's lovely magnesium content. I blended it all together with some cinnamon and topped it off with berries - crucial, as the cocoa makes this kind of bitter, but I tried to stick with more blackberries than anything as they're the lowest sugar-wise.

100% keto, 100% paleo, 100% vegan, 100% fulfilling

© cavewomanmom

Dairy-free Chocolate Mousse

• 1can coconut cream (I found mine at Trader Joe's) or you can use coconut milk; refrigerated (important: refrigerate overnight if using coconut milk so it really solidifies)
• 3 tbsp raw baking cocoa
• 1/2 tsp cinnamon
• frozen berries, to top

© cavewomanmom

1. Transfer the cream, sans water, to a mixing bowl.
2. Blender in your 100% raw cocoa and cinnamon; we used a hand mixer.
3. Top with frozen berries of your choice!
4. Enjoy!

© cavewomanmom

Oh, oh, oh! Coming soon...

I have so many pictures on my iPhone for recipes I'm going to share soon...

... stay tuned!

Chipotle on the cheap - yum!

Oh man, if my friends know anything about me, it's that I'm obsessed with Chipotle bowls and making them at home because - honestly, who can afford a 7-8$ burrito on the daily?

This is one of my favorite things to eat after the gym because it has everything I need (imo) for post-workout fuel. Some days you feel like a protein shake, but when you don't, this is my go-to. It's quick, can be prepped for the entire week in like 15mins and is just AMAZING.

I haven't tried this with steak (yet) but the following is what I throw in my bowls and a new way to have a burrito (that I tried this morning with the utmost success!) that is paleo approved and insanely low-carb.

First for the chicken - which needs some time to marinate so prep this before!

© cavewomanmom

Homemade Chipotle-seasoned chicken

• 1lb chicken breasts, or four pieces
• 1tbsp olive oil (or coconut oil if you prefer)
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp black pepper

1. Toss the chicken in the oil of your choice (unless you are choosing a vegetable or canola oil - don't do that). I toss the chicken in a gallon plastic bag so that I can seal it off and toss is all together, quickly and evenly.
2. Add spices, toss until evenly coated and let marinate for at least 2hours but the longer the better, up to a day.
3. Cook on medium-high heat, slicing into cubes either during (to speed up the process) or after - whatever!
4. Add to your bowl/burrito and eat!

Next for the ingredients... I usually add avocado (fat), organic whole-fat sour cream & mexican cheese blend (some not-so-awful carbs & protein), the chicken (protein), romaine lettuce, beans (I usually mix black and pinto), rice (which I'm on the verge of changing to Cauliflower rice to lower my carb intake), Chipotle hot sauce (YUM) and I toss it all together to get this beauty:

© cavewomanmom

If burritos are more your thing try this - you'll need one organic collard green leaf per burrito:

1. After washing, cut along the stem and remove it. You can either keep the top of the leaf whole or cut it completely into two pieces.
2. Steam the leaf (not boil, nerds) for 20-30 seconds but no longer or it'll be a soggy, sad leaf.
3. If your leaf is still in one piece, cut the top so that you have two halves. Slightly overlap the two pieces length-wise.
4. Load up your stuffings - making sure to get a nice bit of avocado inside ;) - and roll it up while tucking in the sides as you go.

It may be a little tricky, as I know mine was overflowing. Try to put your fillings more towards the center so you can tuck the sides first, as you roll and make a fat ass burrito - just like Chipotle makes theirs almost impossible to roll.

You won't even be able to taste the collards, I promise!

© cavewomanmom

Viola!

Lemme know if you've tried it and if you have any ideas as to what steak I should try so I can finally get around to trying out a cheap-o version of their steak burrito/bowl!

Almost a year, really?!

Gosh! I cannot even begin to believe how long it has been since I last updated this blog!

Things in my life have been crazy - THREE moves - and raising a toddler but I AM BACK.

Here is how things have changed aside from my location:

• I'm more into the gym now than ever - I seriously go almost every day, and train split-body, so that I can! My kiddo gets to enjoy social time with the other kids at the preschool there while I lift heavy and turn heads when I walk by with him on my hip.
• I'm not paleo - it was too hard to do on top of gluten-free/organic but I try my best and being gluten-free helps a lot with keeping close to the paleo principles.
• I'm lifting heavy and laughing at the lines of treadmills. I don't go to a Cross-Fit box but I DO lift as heavily as I can without a spotter (I'm squat pressing almost double my weight) and doing as little cardio as possible unless it means trail bike rides outside with my son.

Here is how things haven't changed:

• My goal is still to look like Emily Schromm and I love following her on social media to get ideas for workouts and meals (and to drool over her body!)
• I'm still a mom of a toddler - one that is a picky eater at times - so this blog will deal with that too.

I don't know if anyone still reads this but I'M BACK!