Paleo Guacamole Egg Salad Lettuce Wraps with Crumbled Bacon

Whenever we have guests over for dinner I try not to make elaborate three course dinners, ain't nobody got time for that!  A lot of times we just have dinner and dessert and the thought of having to think about making an appetizer gives me a headache.

A couple weeks ago we had my brother in-law come spend the weekend with us.  To make his stay a little special I thought I'd make a delicious dinner in his honor and yes, I decided to make an appetizer.

Paleo Chia Seed Energy Bars

T-minus one month until Caitlin's wedding and I've been trying hard to eating better, no sugar, limit grains and dairy, and eat tons of fruits, veggies, and lean protein so I can fit comfortably into the dress I'll be wearing to the wedding.  To keep me motivated I've had to do some research on some desserts that will satisfy my sweet tooth.  I found this recipe for Chia Seed Protein Bars from All Day I Dream About Food and didn't have the exact ingredients this recipe called for.  So I substituted some of them with what I had in my kitchen.  These Paleo Chia Seed Protein Bars turned out really good and they taste almost as sinful as a candy bar, but in a more healthy way.  These bars are dairy free, sugar free and paleo!   These are perfect for on the go, for a dessert, or a midday snack.

Paleo Chocolate Coconut Macaroons

Last year I was on a quest to lose the 35 pounds I lost from having my first baby, Amelia.  I enrolled into this program called LeanMoms and pretty much changed my life when it came to understanding and learning how to eat healthy and exercise to lose weight.  One of my favorite recipes from this program was this decadent Chocolate Coconut Macaroon recipe!  This treat helped me to get through those times when I wanted to eat a dozen donuts or an entire carton of ice cream.  They're so delicious, sweet, and have the nicest hint of saltiness to them, I'm sure you'll fall in love with them too!  

Chocolate Raspberry Protein Packed Oatmeal by Maybe I Will

I'm so excited to be guest posting today @ Fry Sauce and Grits! I LOVE Courtney and her super cute sisters! It is a pleasure to be asked to stop by and share one of my favorite breakfasts! If you're like me mornings are crazy busy and I always seem to be in some sort of rush! Or if I do have time I am headed into a busy morning where I won't have the opportunity to eat or snack until lunch. Enter my secret weapon! These Protein Packed Oats will seriously keep you full for HOURS! I have a couple different flavors combos that I have whipped up that I rely on. Today I'm sharing my Chocolate Raspberry version! It is SOOO good and like I said will keep you FULL!

See how pretty! 

Chocolate Raspberry Protein Packed Oatmeal 

Andie Thueson of Maybe I Will

1/2 C Old Fashioned Rolled Oats 

1 C Unsweetened Vanilla Almond Milk 

1 C Water 

1/2 Scoop Chocolate Protein Powder 

1 Cup Fresh or Fresh Frozen Raspberries 

2 pkts Stevia - or to taste 

Top with a small handful of Dark Chocolate Chips (optional)

Stir Oats and Liquids until they come to a full boil. Reduce heat to a slow simmer. Let simmer for 10-12 minutes stirring occasionally. When you have about six minutes left whisk in protein powder. By whisking you'll avoid nasty protein clumps. (Trust me you don't want them!) Once the Protein has been whisked in add your raspberries.  Remove from heat and let stand for a couple minutes. Then top with dark chocolate chips and ENJOY!!! 

After adding the Liquids you're gonna think I'm crazy! 

It will seem like WAY too much! But trust it will all work out!

Whisk in your Protein Powder during the last 6 minutes of Cooking -- this will minimize the protein powder breakdown. 

Ahh yeah the best part enjoying your yummy oats! Between the raspberries, oatmeal, and protein powder this little gem is engineered to provide energy and lasting fullness! Enjoy!!! 

Want more of these types of recipes!?!?! That is what I do! I blog over at Maybe I Will

 I am always sharing healthy recipes, detox and diet reviews, fitness tips and routines, and every once in a while I get creative and share my crafty skills! Come Stalk Me!!! We'll have some fun I promise 

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Thanks again to the amazing sisters of Fry Sauce and Grits for letting me stop by and SHARE!!!

<3 Andie 

The Easiest Homemade Coconut Syrup Recipe

My Grandma Kathy on my mom's side has a recipe that is above all recipes.  It's a staple when we have waffles, pancakes, french toast, and crepes.  Breakfast without this recipe isn't the same.  It's rich, delicious, flavorful, takes your breakfast to the next level, and sadly it's not low in fat or sugar.  I wouldn't eat it everyday, but I do consume it on those special occasions.  I'm introducing you to the Easiest Homemade Coconut Syrup Recipe.

Pumpkin Pork Enchiladas

A couple of years I was in the mood for something chicken and pumpkin for dinner.  I searched on the internet and found this Pumpkin Chicken Enchilada recipe from Gluten Free Mommy.  Since then it's been my favorite enchilada recipe.  I started to experiment with this recipe and found that I like it even better with shredded pork!  This recipe is easy to make, fast, delicious, flavorful, and not loaded with calories like normal enchiladas are.  If you wanted to mix it up, instead of doing enchiladas you could make it into a layered casserole and swap out the pork for chicken!  Its very versatile!  I used up the rest of a pork loin we had the night before for dinner.  I got to use up boring leftovers in a new and delicious way.   It's a win-win for everyone!  

Healthy Chocolate Avocado Gelato

I've fallen off the bandwagon with my LeanMoms program.  I've been eating foods I shouldn't have, eating more then I'm suppose to, and I haven't been as faithful about going to the gym.  This has resulted in me gaining some pounds and feeling more soft and flabby :(  

Rhubarb Strawberry Pie with Sour Cream Crust

This is by the far the best pie I've ever eaten.  My husband grows rhubarb in our backyard just so I can make this pie.  If you've ever seen a rhubarb plant it takes up a lot of garden real estate and to my husband, his garden means everything.  When he allows this gigantic plant to take up half of his garden, it says something about how important it is.  This is an easy recipe, pretty much fool proof.  When I made this, I had it for lunch, for a mid day snack, some for dinner, and some for dessert.  By the end of the day I'd had eaten half of it.  Now I'm sitting in my sweats thinking about how many minutes I'm going to have to run on the treadmill to even come close to burning off those calories.  Hope you enjoy this tart, sweet, buttery, and salty treat.  

Rhubarb Strawberry Pie

2 lbs rhubarb, cut into 1-inch pieces (about 7 cups)

1/2 pound strawberries, sliced (about 1 1/2 cups)

1 cup sugar, plus more for sprinkling

3 tablespoons all-purpose flour

1 teaspoon finely grated lemon zest

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

2 large eggs

1. Heat oven to 375° F. In a large bowl, toss the rhubarb, strawberries, sugar, flour, orange zest, cinnamon, and salt. Lightly beat one of the eggs, add to the fruit, and toss to combine.
2. Fit one of the pie crusts into a 9-inch pie plate. Fill with the fruit mixture, pressing it in firmly. Lay the second crust on top and press the edges of the crusts together to seal.
3. Trim the crust to a 1-inch overhang, fold the overhang underneath itself, and crimp. In a small bowl, beat the remaining egg with 1 teaspoon water and brush over the crust. Sprinkle with sugar and cut vents in the top.
4. Place the pie on a foil-lined baking sheet and bake until the fruit mixture is bubbling and the crust is golden brown, 1¼ to 1½ hours. Let cool for at least 2 hours before serving.

Sour Cream Crust

3 3/4 cups all-purpose flour

1 tablespoon sugar

1/2 to 1 teaspoon kosher salt

1/2 teaspoon baking powder

1 3/4 cups cold unsalted butter

2/3 cup ice-cold water

2 tablespoon sour cream

1 teaspoon vinegar 

1. In a very large bowl combine flour, sugar, salt, and baking powder.
2. With a pastry blender cut in butter leaving chunks the size of peas. 
3. Combine water, sour cream, and vinegar.  Add liquid all at once to the flour mixture.  Quickly stir to     distribute; do not over mix. 
4. The dough should be slightly crumbly.  Let rest in the refrigerator for at least two hours or overnight.  The finished dough should break, not stretch.  Divide into three portions; shape into disks.  Use at once or wrap and refrigerate up to three days.  Or freeze up to 6 months. Thaw overnight in the refrigerator if frozen.  Makes three single-crust pastries.