Fun Food for Fall

Ever since the completion of competition season last year I have been "nursing my body back to health."

Eating more like a "Protein Type" Metabolically speaking.

This can coincide a bit with the hugely popular PALEO way of eating.

If you haven't read Wolcott and Fahey's The Metabolic Typing Diet  or Robb Wolf's The Paleo Solution

I strongly suggest you head to the library or Barnes and Noble and dig in.

Here are a few metabolically friendly fun Fall recipes :D

Zucchini Lasagna : THANK YOU MOMMA!!!

My apologies in advance, my mom and I fly by the seat of our pants when cooking so I'll try my best to replicate what I did :)

Ground Meat (Turkey, Bison, Beef..etc) 1-1.5 lbs

4-6 zucchini sliced thin the long way

1 small onion

1/4 cup RAW Cheese of your choice ( or leave out entirely)

Eggs ( recipe can also exist without this) I used 2-3 egg whites and 1 egg

Coconut oil-2-3 TBS

Sea Salt

Black Pepper

Preheat oven to 350/375

1.Saute ground meat of choice in coconut oil with sea salt and pepper, drain and set aside.

2. Saute sliced zucchini and onion in coconut oil and water, 3-5 minutes drain set aside

3. Combine your choice of eggs and set aside

4. Coat your pan with coconut oil and add a layer of zucchini and onions, then a layer of ground meat, repeat.

5. Pour egg mixture evenly over your "layered lasagna"

6. Sprinkle 1/4 cup of raw shredded cheese 

7. Top with sea salt and pepper

Cook for 25- 30 minutes

Banana Carrot Muffins: THANK YOU JENNA!

As you can see Jenna is not a Schaedler and her directions are precise and accurate.

2 cups Almond Meal

2 Tsp baking soda

1 tsp sea salt

1 tbs cinnamon

1 cup pitted dates

3 ripe bananas

3 eggs

1 tsp apple cider vinegar

1/4 cup coconut oil

1 1/2 cups carrots, shredded

3/4 cup walnuts, finely chopped

Muffin paper liners

 Instructions

Preheat oven to 350

In a small bowl, combine almond meal, baking soda, salt and cinnamon

In a food processor combine dates, bananas, eggs, vinegar and oil

Combine both mixtures until smooth

Fold in carrots and walnuts (both shredded in food processor)

Spoon mixture into paper lined muffin tins.

Bake at 350 for 25-30 min