While healthy meal preparation is crucial, I argue that planning for your treats can be just as important.

Make Sure You Get Dessert by Planning Ahead

I don’t necessarily suggest that you fold one (or several) planned treats into your day. In this case, you may find yourself eating paleo-friendly cookies when you’re not necessarily craving one. I do believe, however, that when a craving strikes, it’s better to have a healthier option ready versus succumbing to the luring soft serve drive-through.

This Almond Butter Chocolate Freezer Bark is one of the easiest ways to stay on track. It comes together in a cinch. Melted chocolate (I prefer the dairy and soy-free brand Enjoy Life) is swirled together with some almond butter. You let it set in the freezer before breaking into pieces. If you’re feeling extra special, I recommend you sprinkle it with a little coarse sea salt. The salty and sweet combination is completely satisfying.

Because this treat is pre-cut into bite-sized pieces, it is much easier to enjoy one nibble at a time. A couple pieces from your freezer may be the perfect minor indulgence for your sweet tooth. Unlike cobblers and cakes, the frozen nature of the bark insures there’s no rush to consume it all before it goes bad.

Almond Butter Chocolate Freezer Bark

Prep Time: 5 minutes

Set Time: 1 hour

Yield: 2 cups

Ingredients:

• 1 bag (10oz) dark chocolate chips, melted
• 1 heaping tablespoon smooth almond butter, warmed
• ¼ teaspoon coarse sea salt

Directions:

1. Lay a piece of parchment paper over a baking sheet. Pour the melted chocolate on the paper and, using a spatula, spread out until it’s about ¼-1/8” thin. Drizzle the almond butter over the chocolate. Run a fork over the almond butter and chocolate to create the swirl pattern. Let it set in the freezer for one hour.
2. Remove the bark from the freezer and, using a large knife, roughly cut into 1” square pieces.
3. Sprinkle with the coarse sea salt (optional), seal in a jar or bag, and place in the freezer to enjoy when you like.

Photos courtesy of Cassy Garcia.

The post Almond Butter Chocolate Freezer Bark (Recipe) appeared first on Breaking Muscle.

When I committed myself to a healthier, happier lifestyle, I started to learn a great deal about how those foods from my past affect my present health, ability, and longevity. I made the decision to forgo the cookies and completely nix the diet sodas, and I gave a tearful farewell to my beloved BLTs.

From Sandwiches to Wraps

If there’s one trick to success on a real food/paleo plan, it’s knowing how to transform your favorite foods from the past into a healthful alternative that you can enjoy today. Believe it or not, a BLT (bacon, lettuce, and tomato) sandwich is an easy fix.

Knowing how to convert sandwiches into wraps is a simple tool to keep in your pocket. The equation is simple: swap the bread for your favorite large leafy green and roll it up. Some of the best sandwich wrappers include: collard greens, swiss chard, dinosaur kale, romaine, cabbage, and butter lettuce.

In this BLT, I’ve opted for mini butter lettuce wraps. Just roll up a slice of all-natural bacon with fresh tomatoes, a slice of avocado, and an optional dab of homemade mayo (or Baconnaise). Enjoy.

Paleo BLT Wrap

Program Compliance: Fed & Fit, Whole 30, 21-DSD

Time: 5 minutes

Yield: 8-9 wraps

Ingredients:

• 1 head butter lettuce
• 1 pound bacon, cooked
• 2 medium-sized tomatoes, sliced
• 1 medium avocado, sliced
• 2 tablespoons homemade mayo or Baconnaise (optional)

Directions:

1. Wash the butter lettuce and pat dry. Lay 2-3 leaves on top of each other for each wrap.
2. Place one piece of bacon on each wrap, 1-2 slices of tomato, 1 slice of avocado, and an optional smear of homemade mayo or Baconnaise.
3. Roll up and enjoy!

Photo courtesy of Cassy Garcia.

The post Paleo BLT Wrap (Recipe) appeared first on Breaking Muscle.

Having it all may seem like nothing but a pipe dream. And, in fact, it is a pipe dream – if we don’t plan properly.

The foods we eat serve as the cornerstone of our lifestyle. Poor food choices deplete our energy reserves. In contrast, quality foods that are mostly homemade and paleo give us the energy and strength to dominate each day. Planning and preparing meals in advance not only saves time, but also ensures that you will continue to make quality food choices (by way of leftovers) throughout the week.

Planning a Real Breakfast for Champions

Fast, healthy breakfasts are somewhat of an anomaly. In the non-real food world, cereals, granolas, yogurts, and diet shakes reign. We know better, though. We know that breakfast is the most important meal of our day. We need quality fats, proteins, carbohydrates, and an array of micronutrients.

So what’s the secret to finding a healthy, wholesome, fueling breakfast that matches our fast-paced lives? Answer: huge breakfast frittatas that you make in advance and enjoy all week.

In this Southwestern Breakfast Frittata, I’ve taken classic beef fajitas, baked them into a dozen scrambled eggs, and then finished with fresh cilantro and avocado. It’s a fabulous, delicious breakfast that reheats like a champ and provides the balanced nutrients we need. Pair it with a small piece of fruit, and you’ve got yourself a complete meal! Enjoy.

Southwestern Breakfast Frittata

Program Compliance: Fed & Fit, Whole 30, 21-DSD, AI (when you omit pepper)

Time: 45 minutes

Yield: 6 servings

Ingredients:

• 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
• ½ pound skirt steak, tenderized
• 1 teaspoon steak seasoning (or salt & pepper to taste)
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• ½ purple onion, sliced
• 12 eggs
• 2 Tablespoons fresh cilantro, chopped
• 1 avocado, sliced

Directions:

1. Preheat oven to 350°F (~175°C).
2. In a medium or large frying pan, melt the butter.
3. Dust the skirt steak with the steak seasoning or salt and pepper.
4. When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
5. Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
6. Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
7. Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
8. Bake at 350 F for 30–35 minutes, or until the center is firm.
9. Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
10. Store in a sealed container in the refrigerator for up to 5 days.

Photo courtesy of Cassy Garcia.

The post Southwestern Breakfast Frittata (Recipe) appeared first on Breaking Muscle.