Sorry for the extended departure. Hello again! I’ve been off the Paleo bandwagon for quite a few months now. I won’t be continuing on with this tumblr as it wouldn’t seem fair. With that said, I don’t shun the Paleo lifestyle nor do I think it’s ineffective, but personally it did not work for me. That is the beauty of things; trial and error. I’m still on my journey and trying to accomplish what I set out to do in the first place; live and eat healthy. While I no longer follow Paleo guidelines I am still committed to my goals and continue to eat healthy and as unprocessed as possible. If you wish to continue following me, you can find me over on instagram @sinmarazul  See you there and thanks for all the support!

Sorry for the extended departure. Hello again! I’ve been off the Paleo bandwagon for quite a few months now. I won’t be continuing on with this tumblr as it wouldn’t seem fair. With that said, I don’t shun the Paleo lifestyle nor do I think it’s ineffective, but personally it did not work for me. That is the beauty of things; trial and error. I’m still on my journey and trying to accomplish what I set out to do in the first place; live and eat healthy. While I no longer follow Paleo guidelines I am still committed to my goals and continue to eat healthy and as unprocessed as possible. If you wish to continue following me, you can find me over on instagram @sinmarazul  See you there and thanks for all the support!

7 months ago
Tuna Naruto Roll, completely riceless.

Tuna Naruto Roll, completely riceless.

10 months ago
paleohhhsogood: #strawberry #shortcake minus the #cream so #tasty and #sweet for cakes, 1/3 cup coconut flour 1/3 coconut oil 4eggs, 1 tbs vanilla extract 1/2 tbs baking powder cook for 20-25 min on 350. Slice berries, add drizzle of honey and pour over berries. Enjoy!!! (Taken with Instagram)

paleohhhsogood:

#strawberry #shortcake minus the #cream so #tasty and #sweet for cakes, 1/3 cup coconut flour 1/3 coconut oil 4eggs, 1 tbs vanilla extract 1/2 tbs baking powder cook for 20-25 min on 350. Slice berries, add drizzle of honey and pour over berries. Enjoy!!! (Taken with Instagram)

10 months ago

(Source: mymissiongethealthy, via thecavelady)

10 months ago

Eating Calories vs Drinking Calories

I’m not sure why some people drink the majority of their calories. I can’t understand the satiety that comes with drinking a juice blend vs eating a nice hearty meal. Back in the day I couldn’t eat without drinking a coke or drinking some fruit juice. I used to brag about not ever craving sweets. What sweets could I possibly crave when I was literally drinking over 100g of sugar a day? I haven’t had a fruit juice or soda in around 6 months and I don’t think I will ever go back to those horrible ” drinking ” habits. Do you drink your calories? Do you do it knowingly or just accidentally?

10 months ago
Too funny to pass up

Too funny to pass up

(via barbellbunny)

10 months ago
35-24-35: Low Carb Paleo Breakfast Bread (serves 4) ½ cup almond butter2 eggs2 tablespoons honey1 teaspoon vanilla extract¼ teaspoon stevia¼ teaspoon sea salt¼ teaspoon baking soda1 tablespoon cinnamon In a large bowl, with a hand blender, mix almond butter until creamy Mix in eggs, honey, vanilla and stevia Add salt, baking soda and cinnamon Mix well with hand blender until all ingredients are combined Transfer batter into a well greased 8x8 inch baking dish Bake at 325° for 12 to 15 minutes Serve

35-24-35:

Low Carb Paleo Breakfast Bread (serves 4)

½ cup almond butter
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
¼ teaspoon stevia
¼ teaspoon sea salt
¼ teaspoon baking soda
1 tablespoon cinnamon
  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla and stevia
  3. Add salt, baking soda and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8x8 inch baking dish
  6. Bake at 325° for 12 to 15 minutes
  7. Serve
10 months ago

excellenceasahabit:

Last full week of the 30 Day Paleo Challenge. We are getting our final weigh in/measurements next Thursday, so stay tuned for the results. After the amount of red meat, dates, and sweet potatoes I’ve had these past few weeks (and the wine, sugar and CHEESE I haven’t had), the results better be damn good. 

These homemade Lara bars helped pull me from the brink of insanity earlier this week. I subbed the apples out for apricots when I couldn’t find them at the grocery store and used raw cashews instead of the macadamia nuts. This is a delicious treat that satisfies my sugar cravings and a perfect little snack.  When you can’t have cheese.  

(Picture on the top is my creation; bottom is the fancy picture from the cooking site.)

10 months ago

Gather & Hunt: Culinary Adventures

gatherandhunt:

I’ve just realised this:

That’s right. Paleo Shepherd’s Pie. God, life is good.

Paleo Shepherd’s Pie

Ingredients

500g minced meat of your choice (I used veal, it was rad)
1/2 cup peas
1 cup broccoli
1 small carrot
1 small onion
3 garlic cloves
1/2 red capsicum
2 tbsp olive oil or coconut…

10 months ago
35-24-35: Low Carb Baked Mustard Lime Chicken (serves 4) 1 pound skinless boneless chicken breast½ cup fresh lime juice½ cup fresh cilantro (coriander), chopped¼ cup dijon mustard1 tablespoon olive oil1 tablespoon chili powder½ teaspoon sea salt½ teaspoon pepper Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor Pulse until ingredients are well combined Rinse chicken breasts, pat dry and place in a 7x11 baking dish Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165° Serve with extra sauce spooned over top

35-24-35:

Low Carb Baked Mustard Lime Chicken (serves 4)

1 pound skinless boneless chicken breast
½ cup fresh lime juice
½ cup fresh cilantro (coriander), chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ teaspoon sea salt
½ teaspoon pepper

  1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
  2. Pulse until ingredients are well combined
  3. Rinse chicken breasts, pat dry and place in a 7x11 baking dish
  4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
  5. Bake at 350° for 18-20 minutes uncovered, or until an instant read thermometer reads 165°
  6. Serve with extra sauce spooned over top
10 months ago