What’s Cooking Good Looking?

Mae showing us ALL how to foam roll, GOOD WORK Mae:)

Just wanted to give you guys all a super duper HIGH FIVE for all the hard work you have put into your nutrition and WODs this week!! I want to ask you guys if you could post one of your favorite recipes to share with the rest of the XFA family to try and enjoy! It could be anything from breakfast to dessert. I will start it off with a little dessert action, and I have quite the sweet tooth. So if you are craving a sweet dessert, and have some fat blocks to spare, then try this! Yummy:)

2 medium firm pears–preferably Bosc
1 tsp coconut oil
0.5 oz shredded unsweetened coconut flakes
Cinnamon (be generous, it’s sooo good)
12 Crumbled pecans
Preheat the oven to 350 F. Quarter the pears lengthwise, and remove the cores and stems. Cut each quarter in half lengthwise. Arrange in a 9 by 9-inch nonstick baking pan.

Coat pears with the coconut oil to prevent them from drying out. Sprinkle on a generous amount of cinnamon, the coconut shavings, and crumbled pecans.

Bake until the pears are tender but not overcooked, 25 to 30 minutes.
Makes about 2 servings.

So be creative and have fun with your food, hope you enjoy!! Have a great weekend everybody and see you next week!!

  1. So here’s one if my favorite breakfasts.

    Scrambled eggs

    Scramble eggs
    Roast pecans in a pan with a little bit of salt until they are crispy.
    In a sauce pan and a little bit of goat butter cook peaches until they are soft

    place all ingredients on the scrambled eggs and enjoy!!!!

  2. Mike Ussary said:

    Here is a flank steak reciepe
    Serves 2
    8-10 oz flank steak cut into thin strips (trim off fat)
    Marinate in 2 lemons, 1 lime, paparika, spicy Mrs Dash, Red Pepper flakes, and 4-5 cloves of garlic ( Cover and set aside for 1-2 hours. I put mine a zip lock bag and put in referigator)

    1 each, Red, Yellow, Green Pepper
    6-8 brown mushrooms
    2 jalapeno peppers
    shredded lettuce
    2 chopped tomato
    green onions

    Add 1-2 tbps of olive oil to a hot pan. Add flank steak and cook time done approx 10 minutes. Add peppers and mushrooms and cook uncovered until desired tenderness fo veggies. Serve over a bed of lettuce and add tomato and onion to top and finish off with choice of salsa or hot sauce


  3. Mel & Terry said:

    Caveman Custard

    2 Ripe Bananas
    1 Can Coconut Milk
    3 Eggs

    Combine the first three ingredients in a mixer and mix well.

    Pour into custard or souffle cups

    Place a few blueberries in each cup on top of custard. Sprinkle with cinnamon.

    Bake in oven at 350 degrees for approximately 45 minutes. Custard will ballon and may appear watery, but that is okay.

    Chill before serving.

  4. Trista Myers said:

    Oh wow guys those recipes sound great! Thank you for sharing. I am having a hard time getting creative.

  5. Julie said:

    Roasted Brussel Sprouts

    Trim Brussel sprouts and cut in halves or quarters depending on size of brussel sprouts, spread them out on a cookie sheet.

    Sprinkle with salt and pepper, drizzle olive oil and Balsamic Vinegar over the top.

    Break up procuitto and sprinkle over the top.

    Roast in 350 oven until desired doneness.

  6. Kevin Tully said:


    1 zucchini ( chopped )
    1 red bell pepper ( chopped )
    1 tomato ( diced )
    1 avacado ( chopped )
    1 green onion ( diced )
    handful bella mushrooms ( whole )
    1/2 handful bella mushrooms ( chopped )
    handful sunflower seeds
    spoonful crushed garlic
    3 TB olive oil
    2 TB red wine vinegar

    In a large skillet, add olive oil / red bell pepper / green onion / crushed garlic / and sunflower seeds. Saute for about a minute over med high heat. Then add zucchini and handful of whole bella mushrooms. At this point I like to add the red wine vinegar to really heat things up and it allows the whole bella’s to soak up some of the juices. Once the bell peppers have started to soften a bit I add the remaining chopped bellas and a splash or two of vinegar if things are starting to look dry. Once the bellas are sauteed I remove from heat and serve onto a plate. At that point I add the tomatos and avacado which are still cold and fresh. The secret of this dish is to allow the bell peppers to soften without allowing the zucchini and mushrooms to get too soggy. The flavor of this dish is sensational once you get it right and very healthy. This is a dish I invented and hope you all enjoy.

  7. Holly said:

    This is delicious….BISON CHILI

    1 TBS coconut oil (can use olive oil if need to)
    1 3/4 lbs ground bison (Buffalo)
    1/2 onion chopped
    2 1/2 cups chopped celery
    2 cloves garlic
    1 12 oz jar of salsa…you can make fresh if you want
    1 8oz can of tomatoes (I used fresh)
    2 tsp cumin
    2 tsp chili powder
    2 tsp thyme leaves
    2 tsp sea salt

    1. Saute over medium heat onions, celery and garlic until onions are translucent, about 3 or 4 minutes
    2. Add meat, cumin, thyme, and chili powder
    3. Stir while this cooks for about 5 to 6 minutes
    4. Pout in salsa, tomatoes and salt
    5. Add about 1/4 cup of green chilies (optional)
    6. Let simmer for at least an hour

    *I found buffalo at the Ray’s in EP, you can substitute ground turkey or lean beef if you need to

  8. Laura said:

    Here’s a recipe for Paleo Pizza, sooo good. It’ll make you forget you miss the real thing:

    This pizza version removes the grain and dairy and still tastes good! This is a basic pizza recipe. You can alter it and add whatever veggies and meats that you like to make your favorite style of pizza.


    3 tsp olive oil, divided
    1 cup almond flour
    3Tbs cashew butter
    1/3 cup egg whites
    1/2 cup chopped onion
    2 cloves minced garlic
    1 chopped red pepper
    1/2 cup halved grape tomatoes
    1 large italian sausage, cut in 1/2″ slices
    1/2 cup tomato sauce (no salt)
    1/2 tsp oregano
    1/2 tsp fennel seed


    1. Mix almond flour, cashew butter, and egg whites in a small bowl. This makes the dough.
    2. Cover a pizza baking sheet with 2 tsp of olive oil, then spread the “dough” mixture over it, making a 1/4″ thick crust. Preheat the oven to 250.

    3. In a skillet, add the remaining olive oil and the sliced sausage. Once browned, remove from skillet and place in small bowl.

    4. Add the garlic, onions, and red pepper to the skillet. Saute the veggies shortly. You do not want them to be too soft.

    5. Cover the dough with the tomato sauce, then add the meat and all the veggies except tomatoes. Add the oregano and fennel seed, then bake for 30 min.

    6. Remove from the oven, add the halved tomatoes.
    7. Makes 4 servings.

  9. Laura said:

    Ok guys, so it’s the weekend. I personally have a hard time staying away from cheat foods. So, I thought I’d post this recipe to help. It does have cocoa powder and honey, so if you are staying totally sugar-free, then it might not work for you.

    Paleo Fudge

    2c almond butter

    1/4c cocoa powder

    1/2c + 2 T honey

    1T coconut oil, melted (optional)

    2t vanilla extract

    1t salt

    * t =teaspoon, T=tablespoon


    Combine all ingredients in a large bowl. Mix until well incorporated.

    Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles. Keep the fudge covered and stored in the freezer.

    *Try this too Use 1/2 almond butter and 1/2 cashew butter for a creamier texture

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