Paleo Almond Apricot Bars

Spring is on the tip of our fingers here in NY. Two weeks ago we were given the taste of springtime weather with a lone 80 degree day. Since then we've been back in the 40s and 50s with no relief in sight. Until today. Today Spring is back! With a high of 72, today is the perfect day to make a springtime treat like Paleo Almond Apricot Bars to celebrate the season. One bite and you'd never know these babies are grain-free, and dairy-free. They're sweetened with brown rice syrup and filled with healthy fats. Take a step outside of the paleo box and dare to top Almond Apricot Bars with vanilla ice-cream for a decadent can't-get-enough dessert to enjoy any time!

If you like this recipe, you may also like Paleo Apple Pie, Paleo Protein Brownies, Moist Paleo Pumpkin Muffins and Paleo Protein Banana Nut Bars.

This recipe is adapted from The Detoxinista

Paleo Almond Apricot Bars

makes 12 servings - prep time: 30 minutes - cook time: 27 min

Ingredients:

• 2 cups almond flour or almond meal
• 2 tablespoons coconut oil
• 1 tablespoon almond extract
• 1 tablespoon water
• 1/4 teaspoon kosher salt
• 1 egg
  
  Filling:
• 1/2-3/4 cup sugar-free apricot preserves
• Crumb Topping:
• 3/4 cup walnuts
• 1 cup macadamia nuts
• 1/4 cup flax meal
• 2 tablespoons brown rice syrup
• 1 tablespoon coconut oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon almond extract

Instructions:

1. For the crust, preheat the oven to 350 degrees F. Line an 8x8" pan with parchment and set aside. In a food processor combine all crust ingredients and pulse until a dough is formed. Pour batter in to pan and press firmly. Bake in oven for 12 minutes. Remove and let cool for 20 minutes.
2. For the crumb topping, in a food processor combine nuts, oil and salt. Remove and add brown rice syrup combining in a bowl with a spoon until sticky and set aside.
3. Layer preserves on to crust making sure it's evenly distributed. Then top with crumb topping. Bake at 350 degrees F for 15 minutes or until top is golden brown. Let cool before serving.

Paleo Protein Brownies

Lately I've been having insane cravings for something baked. Something more than just baked, more like something indulgent and satisfying like a scone, cupcake, cookies, birthday cake or all of the above (minus the calories of course!). Then I remembered an old recipe I put together for Paleo Banana Nut Protein Bars and how amazingly moist and delicious they were. That gave me an idea - I decided to recreate those bars in another flavor - introduce Paleo Protein Brownies ---> YUM!! - is all I can say!

I swear to you, Paleo Protein Brownies are completely Paleo. Though I'm not sure how much like the cavemen we can truly eat considering the advances in technology and the fact that none of the food we eat is anything like the genetic makeup of the plants and animals that existed centuries ago. People like to eat like Cavemen yet they continue to make things like Paleo Bread which in itself is an oxymoron considering Cavemen didn't make bread - ever. I'm sure they didn't eat brownies either but I made them for me you today.

These brownies are grain-free - just my kind of brownie! They've got healthy fats, lean proteins and fruit! But no carbs like grains or sugar, and no butter or oil. Serve them with an ice-cold glass of Almond Milk and you're good to go! Enjoy!

Paleo Protein Brownies

makes 9 servings - prep time: 15 minutes - cook time: 15 min

Ingredients:

• 1/2 mashed banana
• 1/2 cup unsweetened applesauce
• 2 whole eggs
• 2 egg whites
• 1/4 cup flax meal
• 3 scoops vanilla whey protein powder
• 1/4 teaspoon salt
• 2 tablespoons light coconut milk
• 1 tablespoon vanilla extract
• 1/4 cup dark cocoa powder (for baking)
• 1 packet sugar-free/fat-free cheesecake pudding mix

Instructions:

1. Preheat oven to 375 degrees F
2. Mix all ingredients
3. Pour batter into greased 9 x 9 inch brownie pan
4. Bake for 15-16 minutes, or until knife inserted in center comes out clean

Oxygen Magazine Recipes

A few days ago I posted an article about the 3-month meal plan that I wrote for Oxygen Magazine. As part of that particular series I also developed a total of 12 recipes. The first 4 recipes are linked in this post and the next few are provided here - Oxygen Magazine recipes from month 2 of the Best Body Challenge.

Cranberry Breakfast Mug

Tuna Avocado Sandwich

Curried Shrimp Kabobs

The Cranberry Breakfast Mug was my favorite - which one do you like best?

Oxygen Best Body Meal Plan and Recipes

This year Oxygen Magazine asked me to put together their annual Build a Better Body nutrition and meal plan series that included recipes. I was beyond excited for the opportunity to do so. Writing for Oxygen has been a goal of mine since I started reading through the mag 10 years ago! Oxygen has provided the meal plan (including grocery lists) and a handful of the recipes on their website as a PDF download for you for FREE! Yes!

Month 1: Fat Loss Phase. This month you'll focus on dropping fat and discovering new muscles you didn't know you had. The meal plan is based around a high protein, moderate fat and moderate carbohydrate approach that will boost your metabolism and fuel your workouts. Food highlights for Month 1 is Quinoa. This psuedo-grain is a super-seed that's gluten-free and packs a high-protein punch!

Month 2: Muscle Building Phase. This month you'll focus on building lean muscles to create feminine curves that represent strength and confidence. The meal plan is based around a high protein diet required for building muscle - with an average of 150 grams of protein per day. The food highlight for Month 2 is Eggs. You'll love the Cranberry Breakfast Mug recipe - guaranteed!

Month 3: Meal Timing Phase. This month is about timing your meals around your schedule and your workouts. Fueling your body before and after a workout is important for optimal fitness. By this time you're a fitness fanatic and your workouts are as intense as ever. This meal plan is based on a moderate protein, moderate carb and lower fat approach. The recipes in this meal plan are great choices for pre- or post-workout. Try the Avocado Hummus with homemade Pita Chips - it's amazing!

Recipes that I developed for these meal plans are found at Oxygenmag.com. The following are the recipes for Month 1:

One Pot Chicken and Spinach

Salmon and Avocado Quinoa Sushi

Halibut with Sweet Potato and Kale Quinoa

Winter Morning Quinoa

Have you ever tried any of the recipes or meal plans you read in magazines? If so, what was your experience?

Easy taco meat

I don't really have a name for this one. It's basically Empanada filling but without the pastry pouch. Or Picadillo without the tomato, olives, and vegetables. It all started when I took out a lb. of lean ground beef from the freezer to defrost, and I was trying to figure out a tasty Ground Beef Recipe for Dinner. I wanted to just make some ground beef and eat it with shredded cheese on top and a salad on the side - nothing too crazy. After searching online for ideas, I came across an Empanada recipe (which I cannot find now) that looked pretty simple. My version is even more simple as I cut out some of the spices that were used. What I ended up with was a meal packed with flavor, high in protein and low in sugar.

Personally, I like my ground beef on top of a salad or topped with shredded Mexican style cheese. You could also serve it with Brown Rice or Quinoa - which is what I did for my fiance. For a kick, add 1/2 teaspoon of Cayenne pepper and a side of ice cold water (for your burning mouth!).

What is your favorite way to use ground beef?

Easy Taco Meat

makes 4-6 servings - prep time: 5 minutes - cook time: 10 min

Ingredients:

• 1 lb. lean ground beef or ground turkey breast
• 1 medium chopped yellow onion
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1-2 teaspoons smoked paprika

Instructions:

1. Heat pan with olive oil. Saute onions for about 2 minutes or until translucent.
2. Add ground beef and cook until brown.
3. Add salt, pepper, and paprika. Cook another 1-2 minutes.
4. Serve hot with Quinoa, brown rice, or topped on a salad or with shredded cheese.