That being said - this event venue was PERFECT and I was an awesome temperature all night. Unlike other Oktoberfest venues where you're sweaty and sticky about 1.5 drinks in - I was comfortable all night in jeans and a blazer. Very impressed. However, when we left and thought we were going to have to jog the 4 km home... I was NOT the perfect temperate. Thankfully, we ran about 500 m and got a cab...
It was so nice to see a bunch of old friends again (we missed those that couldn't attend though :( )....
With a cesar, some veggie bread and an episode of Modern Family - we were feeling well enough to venture home the next day. Justin and I stopped at the mall, did some shopping, and made a semi-challenge friendly decision to get frozen yogurt - we were both disappointed and wish we had made the unhealthy choice to get Dairy Queen :(
Saturday night we went to a friend's going away party - Enjoy Africa, Ashley!
Sunday was a low key day - slept in until noon (that NEVER happens) then had the most unreal, delicious, challenge friendly sheppards pie EVER (thanks Mom!!). Tried to take pictures but this was gone before it cooled!!!
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| I seriously suggest you try this... |
1 lb of browned lean ground beef
2 cups of frozen peas and carrots (or one of each), thawed
1 medium onion, diced
1 pack of Sheppard's Pie seasoning (contains a little bit of corn starch so not totally primal)
1 medium head of steamed cauliflower
1/4 cup parmesan cheese
1-2 tbsp butter
Directions
Preheat oven to 350 degrees. Combine browned ground beef, thawed veggies, diced onion, and Sheppard's Pie mix and water (see directions on side of pouch) - once ingredients are well combined and all mix powder is gone, spread out in oven safe baking dish. Mash steamed cauliflower and add parmesan cheese and some butter (as much as you see fit here). Spread mashed cauliflower mixture on top of your meat and bake for about 20-30 minutes or until cauliflower starts to brown slightly. Let cool (if you can resist!!) and enjoy!!
After our tummies were full, Justin and I spent the rest of the afternoon snoozing on the couch. We rallied to take the dogs for a long walk and get some ingredients for dinner at about 5:00 pm. Justin made chicken tenders tossed in a tasty seasoning while I whipped up these absolutely UNBELIEVEABLE paleo cinnamon buns courtesy of lindseats.
I take back all the mean things I said about coconut flour being too dry... despite my last post I AM a coconut flour believer again. These cinnamon buns were absolutely UNREAL. While not challenge friendly, they were paleo so I don't feel quite so guilty. They were sticky and sweet and very moist - paleo or not, I reccomend trying these.
Recipe courtesy of lindseats
Ingredients
Muffins:
1/2 cup coconut flour
1/4 tsp. baking soda
1/4 tsp. sea salt
3 eggs
1/3 cup coconut milk + 1 tsp. of white vinegar (to mimic buttermilk)
1/3 cup pure maple syrup
Glaze:
2 heaping tsp. cinnamon
2 1/2 tbsp. pure maple syrup
2 tbsp. melted coconut oil
Directions
Preheat oven to 350 degrees (or you can leave it on and throw these in after your Sheppard's Pie!!). Combine all the dry muffin ingredients. Add wet muffin ingredients and stir until all lumps are gone. Pour batter into greased muffin tins (like the pucks, only fill about 3/4 of the way). Mix glaze ingredients in a separate bowl and then pour mixture over muffins. Place in the oven and bake for 20 minutes. Remove and let stand for about 5 minutes (they will continue to cook once removed from the oven).
Whether you're paleo or not I seriously recommend trying BOTH of these primal/paleo recipes - they are healthy and very delicious. Thanks to mom and Lindsay for the inspiration!!
Until next time...
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