Two sort-of sweet treats

Who is gearing up for the LuRong Paleo Challenge? C’mon it’s a fitness challenge too. Come to the informational meeting on Thursday night after the 6pm wod. If at the very least to hear about the challenge, listen to success stories and get good recipes that are full of nutrients, protein, good fat and good carbohydrates to fuel your body for grueling wods.


This smoothie has made it into my weekly recipe schedule and it will continue to do so until I’m sick of it. It’s pretty awesome.

Pumpkin Spice Smoothie from the 21 Day Sugar Detox cookbook (also author of Practical Paleo, another great cookbook)

This smoothie would be great for those 3pm blah’s at work, it’s sweet and filling and could be enough to fuel your afternoon wod. =)

Servings 1-2
1 C full fat coconut milk, canned (Thai Kitchen FULL FAT coconut milk can be found at Kroger in international isle)
1/2 C water
1 green-tipped banana
1/4 C canned pumpkin
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
Small handful ice (optional)
1-2 Scoops of whey protein powder (I use About Time Protein because it only has 4 ingredients in it, use coupon code JULIE 25 for discount, it’s great)

Blend and enjoy.

Apple Pie Smoothie Servings 1-2

1 C Full Fat coconut milk

1/2 C water

1 green apple, peeled cored and chopped

2 TBSP Almond butter

1 TSP vanilla extract

1 1/2 tsp cinnamon

2 dashes nutmeg

Small handful of ice (optional)

1-2 Scoops Protein

Blend. Yum. This one my fave.



Artichoke and lemon chicken with capers

I’m sorry for being so absent lately!!!

Here’s a great recipe for dinner and lunch leftovers. If you’re like us you need more than artichokes to fill you up, so we subbed in broccoli instead. Be creative!

The next time I make this I will make the broccoli separate unless you really like lemon flavor. I do but it was too much for the family.




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3 lemons

4 TBSP ghee, or coconut oil divided

2 shallots, slived

2 cups frozen or canned artichoke hearts, thawed and or rinsed and drained (I did about 4 cups of broccoli)

1/4 C Capers

2 pounds boneless skinless chicken breasts* (recipe actually calls for thighs, but we used breast)

Sea salt and black pepper to taste


1. Juice 2 of the lemons, thinly slice the third lemon into rounds or half moons.

2. In a large stainless-steel or enameled cast iron skillet over medium heat, melt 2 TBSP of ghee or coconut oil and then add the shallots and saute them until translucent , about 3-5 min. Add the artichoke hearts, capers and lemon juice and stir to combine. Move the veggies to the edges of the skillet and melt the remaining 2 TBSP of ghee in the center of the skillet.

3. Season both sides of the chicken breast liberally with salt and pepper and place them in the center of the pan. Cook for 5-6 minutes or until it becomes white around the edges, then flip it to continue cooking the other side.

4. Reduce the heat to medium low, move the veggies over the top of chicken and place remaining lemon slices in the pan, continue to cook the chicken until it’s white all the way through and reaches 165 degrees.


I’ve been stocking up on pictures for upcoming food posts, so stay tuned! Also, if you love a good challenge, we’re gearing up for the LuRong Living Paleo Challenge. It’s a nationwide paleo and fitness competition starting Sept 15th. It’s fun and forces you to learn more about food and your body than you ever thought possible. We will have an informational meeting in August and a food tasting meeting right before the challenge starts to make sure everyone is prepared. Stay tuned on facebook, at the gym and here on the blog for more information!