Cashew Crusted Cod {Paleo Recipe}

Being healthy is far more than just working out. It is even more about your nutrition. This has always been rough for me. I am one that would rather workout double the time just so I can eat my treats. This month the Crossfit gym I go to, Crossfit Kimokeo, is doing a nutritional challenge and when they say challenge they mean it. I wasn't going to do it. I have never counted my calories, I have never been on a meal plan, I have never dieted ever. This was going to be rough, and it was not something I wanted to do. For some reason I got convinced to try it out. They kept telling me it is only a month. Anyone can do this for a month and think of the transformation in how you feel and look will be. After some convincing I then started to get really excited about it. I am still nervous but I am excited to give this a try and to really challenge myself in something new that can improve the way I feel and perform. This challenge is pretty much strict Paleo, for 29 days, with one cheat day. Yikes no sugar, no treats at all. Well let me put it this way I am going to do this strict meal plan for the one month and then I am going to allow myself some cheats here and there after the month is over because well I am a HUGE believer in moderation and sometimes you just need treats. Moderation in all things is my moto for life.

So back to the challenge it started yesterday and well day one is done and so far I did not cheat. This makes me really exited, as dorky as that sounds because I am going to take this one day at  time and I am going to learn how to improve the way I eat. Challenge accepted. Because this was so new to me it was all about plan plan planning it all. I planned out the first weeks worth of meals and snacks and went shopping. I think if you make a plan it is that much easier to eat the way you should. First up, for day one dinner was this amazing Cashew Crusted Cod and seriously it was so yummy that I wanted to share it with all of you today so you can make it.

Ingredients:
-Cod cut into palm size pieces (4)
-2 tsp coriander
-2 tsp cumin
-2 tsp black pepper
-2 tsp mustard seed powder
-3 tbsp cashew {or almond} flour
-a pinch of chilli powder
-a handful of crushed cashews
-1/2 onion, peeled and finely chopped
-olive oil

Directions
In a small bowl combine black pepper, mustard seed, cumin, coriander, chilli powder and then add the cashew or almond flour. Heat a pan to medium heat, then dry fry the crushed cashews until golden, the set aside. Add a little of the oil, then saute the onions for around 5 minutes. Mix in the cashews and onion into the spices mixture. Add the rest of the oil to the pan. Toss the sigh in the cashew and spice mix, then fry for 2-3 minutes each side, until crisp.

It was so yummy, easy and fast to make. Eating healthy doesn't mean it takes you longer to cook. I always thought it did, you just have to find the right recipes for you. For our sides we had asparagus and a 1/2 yam each. For the asparagus I just put it in a steam bag in the microwave and cooked it until they were hot, then I put them in a bag with a drizzle of olive oil and chilli powder then topped it with a little salt and pepper. For the yam we baked it, mashed it and added a little bit of coconut oil topping with salt and pepper. You guys this meal was so good and the perfect way to start out this challenge. Try it out and let me know what you think of this clean meal. I bet you will feel full and your taste buds will have a flavor party.

And for all of you clean eaters out there please tell me I can make it through these next 28 days because day one was already pretty tough. This mama likes her ice cream and oreos. I can do this I can do this. What are some of your favorite clean eating recipes and what are your tips and tricks into sticking with it?

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Spaghetti Squash and Cauliflower Cheese Sticks {Recipes}

First off I hope you all had a good thanksgiving last week full of yummy food, thankfulness in your heart and family surrounding you. I am sorry for my absence on the blog last week but I was doing all those things, enjoying and soaking up all the thanksgiving goodness at my parents house in Vegas with my family that I am so thankful for. The Holiday season has started, and although I can't believe how fast it has snuck up on us, I could not be more excited!!! I have some fun holiday tutorials and ideas to come but to start this month off I am sharing a yummy and healthy recipe your family will sure to love.

Fitness and health are both very important to me. So much so that I got a degree in them, taught them and now share them with you on this little ol blog. Both working out and eating healthy are equally important in maintaining a healthy lifestyle. It is easy to see if you know me or even just read my blog which of the two is my true passion. I love to exercise, workout, move, run however you want to say it. You can find some of my favorite workout posts HERE and HERE with more to come. Eating clean and healthy has always been more of a challenge because well I love food. So when I am able to find recipes that taste amazing and are good for you I simply cannot pass them up. I have to try them, tweek them a little for my taste buds and my family, and when I love them I have to share them with all of you. I am an Italian food lover, and pasta will forever be apart of my diet, but in moderation and now I will slip this little recipe in every once and a while to replace the wheat pasta just to keep my body happy. Did I mention how yummy this all this??? Well lets get going then.

Spaghetti Squash Prep

 

Ingredients: 

-Spaghetti Squash
-Extra Virgin Olive Oil
-sea salt
-Freshly ground black pepper

 Directions:

I recommend using one spaghetti squash for a family of four and two for any more than that.

First you are going to cut off the stem and then cut it in half long ways. This is a really thick squash and hard to cut through like a pumpkin so I used our biggest sharpest knife along with a little help of my husband's muscles. 

Once it is cut in half just simply scoop out all the seeds and weird insides and throw them away just like you would a pumpkin before you carve it. 

Once the inside is all clean and ready simply brush on your EVOO and sprinkle with salt and pepper on the edges and inside. Next you will place them face down onto a cookie sheet and bake at 375 degrees for about 40 minutes or until you can pierce a fork through the squash easily.

Let them cool for 10 minutes, or until squash is cool enough to handle.

With a fork, scrape out the spaghetti strands and place in a bowl.

Then you can serve as desired. I simply just placed it on the plate, just like wheat spaghetti, and added a couple meatballs and marinara sauce.  You could also eat as is with just the EVOO and salt and pepper, with some Parmesan sprinkled on top, or add some butter and herbs.

Now that you have your spaghetti lets get on with a healthier, paleo and gluten free garlic cheese sticks, made of Cauliflower rather than a wheat dough. 

Cauliflower Cheese sticks

 Ingridents 

-Cauliflower head, riced

-1 tsp extra virgin olive oil 

-2 cloves garlic, minced

-1 large egg white, beaten 

-1/2 cup mozerella cheese, grated 

-2 tsp dry italian seasoning 

Directions

-First you are going to wash and then rice the cauliflower. All ricing means, in this case, is to grate so I just grated it with a cheese grater. 

Place riced cauliflower in a microwave bowl, and microwave for 5 minutes until it is soft.

While the cauliflower is in the microwave, heat oil in a small skillet over medium-low heat and add garlic. Saute until soft.

In the cauliflower bowl add and mix with the warmed cauliflower the egg white, garlic, Italian seasoning, and 1/4 cup mozzarella cheese.

Spread mixture onto a baking pan with parchment paper on it. Then I formed mine just into a little rectangle or the form of the pan it is on.
 

Bake 30 minutes at 350 degrees, or until golden brown. Remove from oven, flip loaf over, and sprinkle remaining cheese on top. Bake for an additional 10 minutes, or until cheese is golden brown.

Allow to cool, cut and serve with spaghetti squash and some marinara dipping sauce.

And there you have your healthier, paleo and gluten free spaghetti and cheese sticks. It is so good even my little one year old loved it. Give it a try this week and let me know what you think.

Don't forget to pin so you have the recipe on file. 

Happy Monday and Happy December!

 Don't forget to follow me on Instagram

@WHITNEYULRICH

to see all my fun pics, my real life, fitness, fashion ideas

and sneak peaks of what I've been working on

Thank you for your support, for reading and for following

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