Amazing Fudgy goodness!!!

OKAY OKAY here they are!!! If you've been around me at the gym I have probably mentioned these. They are soooo good. Even though they don't have anything bad in them, eating the entire batch is still not good for you. They are very easy to make. I recommend using a larger food processor, but a blend will work. Just be careful. I had a small Cuisinart and burned the motor out. oops! It will take a little bit longer the larger the batch. Make sure you pulse and don't just let it run. It will turn into a powder consistency. Keep mixing and it will eventually turn into a fudge like mixture. It makes my mouth water just thinking about them. :)
I usually use
1 1/2 bags or pitted dates
1 1/2 cups of nuts (typically almonds, walnuts, pecans, but you could use what ever you like)
3 TB of 100% coco powder
1 tsp of vanilla
1 TB of cinnamon

Put it all in the processor and pulse until fudge. You could leave it as it is or roll them into little balls like the pictures. I also rolled a couple in unsweetened coconut flakes. I store them in the fridge. A friend of mine makes them and adds protein powder to the mix. I haven't tried that but she said it was good. Play around with the amounts and see what you like. I love them warmed up in the microwave with a scoop or two of Purely Decadent coconut milk "ice cream". YUM!

Zoned Paleo Chicken Grapefuit Salad

This is a very easy to make for lunch. I would cook the chicken the night before and put it in plastic bags in 3oz portions. You could make several days worth of chicken and just change the fruit. Instead of 1/2 grapefruit use 1/2 orange, 1 peach, 1 cup of strawberries.

3 Block Meal

Ingredients:
3 oz grilled chicken
10 1/2 cups arugula
1/2 ruby grapefruit - sections
1/2 cup carrots
1 cups cherry tomatoes
1 Tbsp raisins
1 Tsp Zone Extra Virgin Olive Oil
ample amount of lettuce
lemon juice
salt (if you are doing paleo, use pepper instead of salt)

Instructions:
Coarsely chop the arugula. Peel and section grapefruit. Grate the carrots. Cut cherry tomatoes into halves and the chicken into strips. Soak raisins in cold water to soften. Mix all ingredients in a salad bowl and dress with an emulsion of olive oil, salt and lemon juice.

This is from Dr. Daniela Morandi author of Il Bello Della ZONA, a Zone Italian cookbook.

4 Shocking Secrets About Fast Food

Article from Yahoo Health, Eat this, not that.
http://health.yahoo.com/experts/eatthis/45380/4-shocking-secrets-about-fast-food/

So we're on the downhill.... Last week of the challenge and I bet your waiting for Saturday to devour some tasty fast food. I found this article intriguing. Read for your self, but I'll divulge some of my favorite highlights.

"The “meat” in the McNugget alone contains seven ingredients, some of which are made up of yet more ingredients. (Nope, it’s not just chicken. It’s also such nonchicken-related stuff as water, wheat starch, dextrose, safflower oil, and sodium phosphates.) The “meat” also contains something called “autolyzed yeast extract.” Then add another 20 ingredients that make up the breading, and you have the industrial chemical—I mean, fast-food meal—called the McNugget."

Wendy’s Chicken Nuggets = 30 ingredients
Burger King Chicken Fries = A WHOPPING 35 ingredients

Now that freaks me out. I don't even want to know what goes into the burgers!!

Paleo: Pizza!!!!!!

Oh my, this is probably one of the greatest findings so far. I love it. Now the crust might not be to your liking, but I like it a lot. It's really simple to. Makes 2-3 servings.

Crust ingredients:
2 cup almond flour/meal
2 eggs
2 tsp of olive oil
1 tsp Italian seasoning
1/2 tsp salt (i didn't use salt)

Beat eggs and then add the rest of the ingredients. I added 2-3 TB more of almond flour, because I thought it was too wet. I then covered a cookie sheet with parchment paper and put a little bit of olive oil on the paper. Then spread the dough evenly on the cookie sheet. I put a little be more olive oil on top and then put it in the oven for 15 minutes. Remove the crust from the oven and cover with toppings. Then place back in the oven for 5-7 minutes. This heats up the toppings and if you're doing dairy, melts the cheese.
For toppings I found organic tomato sauce and added a little bit of garlic and Italian seasoning. Then topped it with sliced sun dried tomato chicken sausage from Trader Joe's. I also put sun dried tomatoes and artichokes.
I have to say I could have eaten the whole thing.
YUMMY!!! Enjoy!
~Jessica

Paleo: Coconut Floured Salmon Filet

If you're missing breaded products or just getting bored with grilled or baked meat. This way can be used for chicken, pork, or shrimp. Above is a picture of what I used. I got my coconut flour at Organic Food Depot, but I've been told you can find it at Food Lion too. I also used Safflower Oil instead of Olive Oil, but you could use what ever oil you like. I've also done it with Coconut oil, too. I've found a liking for Mrs. Dash. They are just seasonings with no salt. Great for paleo. There are a couple different flavors.

1 egg
1/4 cup of coconut flour
3 TB of Mrs. Dash seasoning
2 wild caught salmon filets

Whisk the egg in a bowl. Put coconut flour and Mrs. Dash seasoning on a plate. I run a fork through it just to mix it a little. Heat frying pan to medium heat. Add just enough oil to cover the bottom of the pan. Next put salmon in egg wash and then in the flour/ seasoning mix. Once the pan has heated up place the salmon in the pan and cook for 3-5 on each side, depending on how you like your salmon. Just add your veggies or fruit and enjoy. I had this with a steam in the bag green beans from Birds Eye.
This is a really simply and easy recipe. I usually make two filets and save one for lunch the next day.
Enjoy!

Food and Infertility

Okay...so this isn't a subject for everybody. This article from Dr. Sheila Crowe talks about the coorelation between infertility and celiac disease. It's short...interesting...and perhaps another reason to be gluten free.
http://consults.blogs.nytimes.com/2010/02/03/can-foods-contribute-to-infertility/?ref=health&ref=health

Zone: Tofu-Stuffed Shells

I absolutely love this! It takes a bit of time to stuff the shells. From Zone Living.

6 - 3 Block Meals

Ingredients:
18 Jumbo pasta shells
13 oz. Marinara Sauce
2 – 12 oz. blocks Extra-firm tofu, drained
1 - 10 oz. package spinach, thawed and drained
2 Tbsp. Olive oil
2 cloves Garlic
½ medium Onion, peeled and quartered
¼ cup Fresh basil leaves
3 oz. Shredded, reduced fat cheddar cheese
Salt and pepper, to taste
1 Tbsp. Dried oregano

Instructions:
1. Preheat oven to 400°F. Cook pasta shells according to package directions. Drain and rinse under cold water.
2. Spread ½ cup. Marinara sauce over the bottom of a 9 x 13” baking dish.
3. Put tofu and all remaining ingredients except cheese, pasta shells and marinara sauce into a food processor and puree; add oil as needed.
4. Transfer tofu mixture to a 1-gallon sealable plastic bag.
5. Snip off a bottom corner of the bag and squeeze about 3 TBSP of the mixture into each shell. Arrange shells over the sauce in the baking dish.
6. Drizzle the shells with remaining marinara sauce and cover the baking dish tigetly with foil. Bake 20 minutes.
7. Remove foil, sprinkle shells with cheese and bake for another 5 minutes or until cheese melts.