I didn’t quit!

Hey, anyone still out there? I didn’t quit my blog!

A mid-day update for you folks, I’m grabbing a quick (and late) lunch from home and heading back to work in a few minutes.

As you probably already guessed, I just didn’t blog while I was on vacation back home in Newfoundland, and of course when I arrived back in Ontario my internet connection was just wrecked for a while and I couldn’t do anything. Pair that with me not being able to catch up on reading your blogs because Feedly is having some issues on iPads/iPhones so I’ve only been reading the blogs that I really know the URL of. Which isn’t many! (Iowa Girl Eats, Posh Meets Pavement, Fresh Season, Js Everyday Fashion, Healthy Tipping Point, Peanut Butter Fingers). Sooo I’ve switched over to Blog Lovin’ for the time being. #FirstWorldProblems, I know.

Ever since Paleo ended on May 7th, I said I’d take a wee break from eating strict. When in reality, I have just went back to my regular eatings. Let me backtrack here… I’m not as mental as I was in the past eating candy for breakfast. I’m not eating carbs or dairy at all. I can’t stand cheese anymore – isn’t that strange!?  So to get back on track — the first night back in Ontario I didn’t cook because I was just tired from travel. But the next day I was in the mood to cook up a scoff (hey, gotta use some Newfie terminology while I can) and made a nice paleo and non-paleo meal for the Boyf and myself.

burger-and-fries-paleo-frieHomemade extra lean ground beef burgers with spinach and mustard on mine, topped with a portobello mushroom (boyf had a regular bun), and I also made some delicious sweet potato fries.


paleo-burger-n-friesThey’re SO easy to make: fry’er up in the pan with some coconut oil on super hot, and flip them every now and again – once done put on a plate covered in paper towels and dab off the excess oil. Pour in a bowl and mix in some salt and Mrs. Dash’s Southwest Chipotle Seasoning and you’ve got some restaurant quality fries on hand. I also made a spinach salad for us too, with balsamic vinaigrette and coconut oil as the dressing. paleo-saladI’ll clue everyone in on the adventures I had on my vacation, but for now there’s a few photos to have’a gander at. See you when my internet works again!!

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30 day Paleo Challenge winners

Earlier Saturday afternoon I headed in to finally find out the 30 day Paleo Challenge that I completed at my local CrossFit box. There were over 30 people who took the challenge this year and our coach told us that it was a tight race for winning spots this year.

Seven paleo ‘competitors’ (4 women, and 3 men) made it to the announcing of the winners on Saturday. The coach took the first half hour and explained how he measured everyone’s successes and that he was impressed by everyone who took it upon themselves to do this 30 day challenge.

There were all sorts of prizes on the table for the winners and some door prizes to be drawn randomly.

I was starting to get a stomach ache and be a ball of nerves as he was stretching out the time, and not telling us who had placed yet. JEEZE.

Finally he started announcing the females placing starting with third and announced the inches she had lost, and the body fat percentage. It wasn’t me. I high fived her for getting third. Then, coach named off second place with her numbers – again, it wasn’t me. First place rolls around. He said my name. Then the inches I had lost, the pounds I had lost, and my body fat percentage change. I grinned but inside I was jumping up and down.

I GOT FIRST PLACE! It was a great feeling to put my mind to the Paleo challenge and come out with some great numbers along with some great prizes.

The numbers speak for themselves:


That above is how I did compared to the other women and men in the challenge. Their before numbers (like weight, for instance) was not included for privacy reasons, since I grabbed this off our very own CrossFit website. I don’t think many people would like their numbers published.

First place folks ended up getting some crazy prizes. I ended up with:  paleo-first-prize

  • Junk headband (popular amongst CrossFitters and they were at the Regionals last weekend)
  • $100 RMT massage with a girl who I’ve known at CrossFit for a few years
  • a CrossFit tee
  • $100 gift card to the local mall

Awesome hey? A few people at my CrossFit gym were asking how I did so well considering I’m already “so small”. I wasn’t kidding around when I told people my belly was the same size as my boob size from the start, that and the fact my diet consisted of a lot of candy, McDonalds and soda.

Everyone had to keep track of their food log which also had my sleep schedule, workouts for the 30 days, goals we wanted to achieve, the water intake at each meal, and the exact time I ate.paleo-book

It was pretty precise and I was so meticulous about carrying it around everywhere I went. Every. Where. I swear if I worked at toyotaparts.com toyota parts they’d love me for making such a detailed book of my entire month. It was nice seeing Coach C write a little bit on the back page for me:paleo-coach

Hard work pays off.

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Egg ‘muffin’ omelets (Paleo friendly)

I’ve received a few comments from people who wanted to know how I’ve been making my egg omelet muffins. It saves me time and most importantly energy I don’t have in the morning. I make a batch of 12 on Sunday morning and I have enough to due us all week.

egg omelet2

Preheat your oven to 350°. Spray your muffin tins with cooking spray so they don’t stick.canola-oil

Get 12 eggs ready.12-eggs

Crack and beat them into a cup where you can pour properly. Here is where you can add milk, but since these are ‘paleo friendly’ I did not. stir-the-egg

Pour the egg mixture evenly into each muffin cup.eggs-in-cups

Get your veg ready! I’m adding yellow bell peppers and fresh mushrooms.veg

Make sure they’re chopped up into bite size pieces. mushrooms

In goes the peppers! Add as many/as little as you’d like.pepper

Pop them into the oven for 55 minutes and this is what you’ve got:eggs-out-of-oven

Let them cool off for a bit and store them in an air tight container and you’re set for the week!eggs-cooling


12 eggs
veggies of your choice
spices of your choice

  1. Crack 12 eggs into a container and mix until beaten
  2. Pour egg mixture into 12 muffin cups (sprayed with cooking oil so they don’t stick)
  3. Drop in your favorite veggies (bite size pieces)
  4. Cook for 45-55 min at 350
  5. Serve, and enjoy!
Prep time: 15 minutes | Serves 2 | Cook time: 40-55 minutes | READY IN 55 MINUTES!
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