Vacation Pancakes

Today E.J. and I will be heading out for vacation, and we’re both really excited.  So excited that we were up at 5:30 am this morning and wide awake.   So what do you do when you have time to kill and are feeling that vacation high before sunrise?  Blueberry pancakes, that’s what!

We tried this recipe for Fluffy Blueberry Paleo Pancakes from Civilized Caveman, and OMG were they good.  Fluffy, soft, and every bit as mouthwatering as advertised.  This blog is quickly becoming one of my favorites because it’s regular food that tastes nothing short of amazing.  I highly recommend you check it out if you’re new to Paleo and looking for some familiar flavors within the context of a Paleo diet.

I’m excited about all of the great foods we’re going to get to try in the Pacific northwest (we’re headed out to Seattle and Vancouver), but it’s every bit as awesome to start it all off with a Paleo treat.

We’ve been scoping out some Paleo-friendly restaurants in the cities we’ll be visiting, and I’m sure we’ll have some great ideas to bring back with us.

Paleo Brownies!!

We’re having a department potluck today at work, and I wanted to bring something that was paleo but would still be enjoyable by others… so Paleo Brownies!!  Using this Double Chocolate recipe from Civilized Caveman, I ended up with some super moist and fluffy goodness to share with the team (even the gluten free guy can enjoy)!

E.J. and our son Brendon tried one last night when they were still warm and they got the seal of approval, so even if no one eats them today I know they’ll be enjoyed at home. Fingers crossed for leftovers!

 

Getting Ready for Vacation

Well, we made it through our big band performance this weekend – my husband and daughter and I play in a band that had it’s first performance on Sunday since last August and we didn’t suck!

13051577_10208038966644476_2053984914671014685_n

Even with all the nerves and worry, I still managed to drop a pound over the weekend and now I’m 3/10 lbs away from 60 lbs lost.  I’m hoping to hit that goal before we head out for vacation , but even if I don’t, I’m planning on enjoying myself.  I’m not planning on going crazy, but I plan to do lots of walking on this trip, so hopefully it will balance out the extra carbs.

Since we played on Sunday, I had to do split my cooking this weekend, so on Saturday I made the Tex Mex Casserole, and a batch of homemade Almond Joys which turned out very well.  On Sunday we put a pork shoulder in the smoker all day so we’d have pulled pork to eat the rest of the week.

This week I’ll mostly be shopping, packing and otherwise getting everything ready for our trip.  I’ll probably take a hiatus from blogging while we’re out and fill you all in on our adventures when we get back!

Balsamic Pot Roast

A few weeks ago, you saw my first attempt at a slow cooker pot roast, and yesterday was my 2nd try.  This time I tried the Balsamic Pot Roast recipe from Civilized Caveman Cooking and was very pleased with the results.  Because of my schedule, crock pot recipes tend to need to run a little longer than intended – mine went for close to 11 hours instead of the recommended 6-8, but the roast was very tender and had a nice flavor – not as sweet or vinegary as I had imagined it would, but rather a smooth, mild, pleasant tomato-y flavor.

unnamed (1)

I paired it with a mushroom and asparagus saute with halved cherry tomatoes, basil, garlic salt, onion powder, and the remainder of the goat cheese I had from the previous night’s meal.

E.J. gave this one 2 thumbs-up, so we can add it to our rotation of slow cooker options.

Seared Scallops with Shrimp & Zucchini

I learned something new about E.J. recently after nearly 13 years of marriage: he really likes scallops.  I never knew this about him, probably because they’re kind of expensive, so I typically don’t buy them or plan meals around scallops even though I really like them too.  We were having dinner with friends a few weeks ago, and our hosts served us scallops, and E.J. was so surprisingly enthusiastic that I knew I wanted to incorporate them into our meal planning.

This past weekend, we also picked up some fresh goat cheese with basil and rosemary from a local vendor at the Wine and Art festival, so I went looking for a recipe that would incorporate these 2 items.  I ended up going with this Seared Sea Scallops over Zucchini Ribbons with Goat Cheese recipe, but I added about a pound of shrimp to just extend the volume of food.

We were really pleased with the results, and the sauce that came from the butter, lemon, wine, and goat cheese was delicious.  We will definitely make this one again!

Purple Dress Progress Pics

I first started trying on dresses when I hit size 16W back in October because I was so excited about being a size smaller.  Dresses never looked very good on me, and I was excited that I actually had a waist that was starting to curve in the right direction.

Purple also happens to be one of my favorite colors, so when I saw the dress in my size, I had to try it on.  Fast forward a few months, and I’ve tried on a lot of purple dresses.  This shows dresses at 16, 14 and the last one is me today in a size 10.  I lost the size 12 photo to a phone fiasco that involves a washing machine… don’t ask.  But needless to say, the I’ve been using the purple dresses as a yard stick for my weight loss since we started last September and I love seeing the difference my efforts are making.

I’m about 9 lbs from my original goal.  I think when I get there, I’ll have to actually buy a purple dress after I try it on and take that last photo.

 

Honey Chipotle Meatballs

Last night was a bit challenging in the dinner department.  E.J. didn’t get enough to eat in his lunch, so he came home starving and hurdling toward hangry.   I knew I needed to come up with something something fairly hearty in a hurry, though those 2 things don’t really jibe, so I ended up going with these Honey Chipotle Meatballs from The Paleo Cupboard Cookbook.

All I can say, is Wow!   The meatballs were simple to throw together, fry up and bake, and the sauce was amazing.  I served them on a bed of thinly sliced sweet potatoes sauteed in butter with garlic salt and onion powder, and OMG it was fantastic.  Our son Brendon came home later in the evening looking for leftovers, and he gave them rave reviews also.

I’ll be adding this one to the Favorite Recipes section, for sure!