Sweet Potato Noodle Goodness

PALEO JAPCHAE

This is one of the yummiest Korean dishes that I enjoy making for myself and others. It is super easy to make and doesn't take longer than 15-20 minutes to put together! Sweet potato noodles are super cheap to buy (like less than $2 a package!), so this makes for a pretty inexpensive dish to make as well.

Ingredients
3 Tbsp of Bacon Fat (mmm...bacon) or Avocado Oil
1 Shallot, chopped
2 Garlic Cloves, chopped finely
1/2 lb. Steak (the good stuff if you can) or you can use chicken breast, or pork belly!
2 Large Carrots, julienne (that means cut into thin strips)
1 Cup Green onions, julienne
1-1/2 Cups Broccoli Florets, cut into small bite-size pieces
2 Cups Fresh Kale, stems removed, just the leafy parts
1 Cup Mushrooms, sliced (you can use white, shiitake, or any type of mushrooms you prefer)
1/2 Cup Tamari
2 Tbsp Raw Honey
2 Tbsp Sesame Oil
1 Package Sweet Potato Noodles (the vermicelli - thin ones or you can use the wider noodles if you prefer)
Sea Salt, to taste
Ground Black Pepper, to taste
Sesame Seeds, to garnish at the end

Method

1. Place a large pot of salted water to boil on the stove. Cook the sweet potato noodles according to the package instructions. Drain the noodles and rinse under cold water, using your hands or tongs (the noodles are HOT - be careful!) to ensure that the noodles are separated and cool them down. Set aside.
2. Heat the fat/oil in a large pan (big enough that it will fit the noodles and everything in it). Add in the onions, garlic, and meat; cook for 3 minutes or until meat is cooked through.
3. Add in the carrots, green onion, and broccoli; cook for a further 2 minutes. Then add in the kale and mushrooms, cooking for 2 minutes more.
4. In a small bowl, combine the tamari, honey and sesame oil until all incorporated, then toss into the pan and coat the mixture. Turn off the heat and add in the noodles. Mix together.
5. Re-heat the pan over medium-high heat in order to heat the noodles and everything through. Season with sea salt and pepper to taste, toss on the sesame seeds.
6. Remove from the pan and serve!

Almond Butter Awesome Cups

ALMOND BUTTER CUPS

Reese Peanut Butter Cups are overrated, try these little morsels of awesomeness!! You can RX these cups by coating the bottom of the muffin cups with chocolate as well to completely surround the nut butter filling (Thanks Carm for that little tidbit!). These taste best when taken right from the fridge.

Ingredients
For the Filling:
3/4 Cups Ground Almonds
1/4 Cup Gluten-free Oats, ground
2 Tbsp Almond Butter
1-1/2 Tbsp Coconut Oil
1.5 Tbsp Maple Syrup
1/2 Tsp Pure Vanilla
Pinch Sea Salt (I use Maldon Sea Salt)

For the Topping:
3 Tbsp Coconut Oil
3 Tbsp Maple Syrup
2 Tbsp Cocoa Powder
Pinch Sea Salt

Method
Use paper or silicone muffin cups to make these. I use the smaller sized muffin cups to make 2 bite awesome cups.

1. In a bowl, combine all the filling ingredients thoroughly, it should resemble the consistency of cookie dough.
2. Once filling is mixed, place a tablespoon of the filling into each muffin cup. Set aside.
3. For the topping, melt together the coconut oil, maple syrup and cocoa powder until completely combined and smooth. Spoon chocolate over each cup.
4. Finish off the awesomeness with sprinkling a pinch of sea salt over the middle of each cup and pop in the fridge to harden before scoffing them down!

Balls...Protein Power Balls That Is!

PROTEIN POWER BALLS

These little guys are small, but pack some power! Great to have around anytime you need a little faux sweet treat without cheating on the bad stuff! My good friend Lisa Root, who is an awesome Pastry Chef in Toronto, shared this recipe with me to try out. It was a hit with the Canucks, so here it is kids! These balls are gluten and dairy free, but not nut free. Don't want to spend $$ on all the ingredients, best bet is to go to Bulk Barn - they have everything you need and you only have to buy what you are going to use! Plus it is fun in there - they have such a good range of gluten-free products that you can use to cook or bake with.

Ingredients:

1 Cup Nut Butter (I used Almond Butter, but you can use whatever kind you prefer)
1/4 Cup Coconut Oil
1/4 Cup Chia Seeds
1/4 Cup Hemp Seeds
3 Tbsp Raw Honey (Not the Billy Bee stuff!!)
1/4 Cup Cacao Nibs
2 Scoops Protein Powder (I used the single serving packet of Vanilla Recovery Progenex that I picked up from Canuck)
2 Cups Mixed Dried Fruits, chopped to help the blending process (I used Dates and Apricots, but you can try adding soaked Raisins to add a bit more moisture)
1-1/2 Cups Oats (Make sure they are the guaranteed Gluten-free kind and have not come into contact with Barley or Rye Wheat Grains)
Shredded Coconut
Ground Almonds
Cinnamon
Sesame Seeds
Flax Seeds (optional)

Method:

1. In a food processor, or a super deluxe killer blender, pulse all the ingredients together (EXCEPT for the last 5 ingredients from Shredded Coconut to Flax Seeds) until well blended. Should be soft with lots of texture - basically it should stick together and not crumble when formed. If it does, just add in a little more coconut oil to the mixture.
2. Use your hands to form and roll each ball separately, they should be about 1" in circumference. To make them uniform in size, use a small 1 oz. ice cream scoop if you have it.
3. Once the balls are formed, coat them in a mixture of shredded coconut, ground almonds, cinnamon, sesame seeds and/or flax seeds.
4. Enjoy the balls!! Any leftovers, store them in a tupperware container and save for after your next WOD, or before, or frankly whenever you want to eat them :)

Makes Approximately 36 Balls