It isn't about being skinny, it's about being HEALTHY!

  Goooooooooood morning blog world! Oh how I've missed you. I was like a crazy person this weekend. No blog, no CrossFit. GAH! I about went nuts. How DID I do it? I don't know. I was having serious withdrawals. Sad? You betcha. Deal with it! =)
  This weekend I went home to Kansas. Ohhhh how I hate that drive. Four hours in a car with a toddler. FUN. I got to see my bestie, which was super uber fantastic! But, other than that, the weekend was filled with all kinds of temptations that I could have seriously done without. I was surrounded by sugar, fried foods, candy, and carbs. Sooooo sooooo bad when you're doing a paleo challenge! Actually, I'm glad I had the challenge. Because for that reason, I didn't cheat once! I'm going to win this thing, and I'd be damned if I let one weekend ruin it! So, I went to the grocery store and bought my own food to cook so that I could stay compliant.
  On to my point... one thing I get SO SICK AND TIRED of hearing from my family is that I'm "almost getting too skinny..." (which for one, is SO FAR from the truth. I'm not anywhere near being skinny...) or that "I don't need to lose anymore weight because I look just fine..." Anyway, I just want to scream. This isn't about being "skinny", it's about being healthy! I'm living a healthy life and in return I am losing weight. They go hand in hand. Live healthy, be slim. It's just how it works. In fact, I may have Brandi make me a new mantra cuff that says that. To me, when I think "skinny", I think of Victoria's Secret models. And, in the words of Brandi, "We don't want to look like Gisele, we want to look like we can kick Gisele's ass." That's damn right. We are fit, not skinny. Huge difference. So, here is to being FIT AND HEALTHY!
  Andddd *drumroll please* here is your daily yummy, courtesy of... wait for it... PaleOmg.com, to drool over all day! I'm, yet again, dreaming of dinner just so I can cook this! More later peeps!

Tomato Cream Chicken Sausage "Pasta"

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 2-4

Ingredients

• 1 medium sized spaghetti squash
• 2 chicken sausages, diced
• 1/2 cup canned full fat coconut milk
• 1/2 cup tomato sauce
• 1 bundle of spinach, stems removed
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 1 teaspoon dried leaf oregano
• salt and pepper, to taste

Instructions

1. Preheat your oven to 425 degrees.
2. Cut your spaghetti squash in half lengthwise and use a spoon to scrap out the excess seeds and threads.
3. Place cut side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash “gives” when you poke at it.
4. Once your spaghetti squash is done cooking, take out of the oven to cool.
5. Heat up a large skillet under medium heat, add the coconut milk and tomato sauce and mix together. Let simmer for about 3-4 minutes.
6. Now add your diced chicken sausages and spices.
7. Let the chicken sausages simmer for a couple minutes, then add your spinach to the sauce and simmer for another 3-4 minutes or until chicken sausage is cooked through.
8. Then use a fork to thread your spaghetti squash and add directly to your chicken sausage sauce mixture.
9. Mix together then plate!

  Okay, so mine was more of a soup than a pasta, due to the fact that I didn't have time to go buy spaghetti squash, I just used regular squash. HOWEVER, it was still amazing! Everything happens for a reason, and I believe I didn't have the spaghetti squash so I could taste how amazing it was with regular! =) 
  I've always read that when you start a new way of eating, days 7-9 are the hardest. So, to that I say, stay strong people! I know right now it may seem like this is going to be impossible, but WE CAN DO IT!!! Keep up the good work! On to the rest of the week!!!

"But I'm not at 'Crossfit' level yet..."

  I'm heading out of town for the weekend, and so, this will be my last blog until Monday. I wanted to make sure it was important and gave you all something to think about over the weekend. Last night Maranda came over for dinner and we talked. and talked. and talked. If you know either of us, you understand how such a thing could happen. On to my point... one of the many things we talked about was the frustration we have when people say that they "aren't at a Crossfit level yet" and so that is the excuse they use not to join. WELL, lemme tell ya peeps something... the ONLY time you aren't "at Crossfit level" is when you haven't yet joined. You know how you get to "Crossfit level"? You walk through the door and join. CONGRATS! You are officially at "Crossfit level"! Pretty tough, huh?
  Allow me to explain, I was actually pretty terrified of walking through that door because I was not in shape and had NO muscle mass. I'm telling you... none. Ask Jeremy. NONE. But, none of that matters at Crossfit. We ALL start somewhere. Every single person in the gym started somewhere. No one walks in the door ready to compete at the Crossfit Games on their first day. You are talking to the girl who did squats and thrusters and sumo deadlift high pulls WITH A PVC PIPE. Yes, that is correct, with a piece of plastic. Now, tell me again how you aren't at "Crossfit level" and that's why you can't join? Everyone scales everything to their own ability, no two people are the same. That's what's so great about Crossfit! We all push eachother to do our very best, but none of us are the same. I am by far the weakest one in all the classes, but I don't care because I know I am getting better everyday and eventually I WILL be one of the strongest! =) And, the only way to get there is to attend the classes and build myself up! So, now that you know this, what are you waiting for? Go join and BE at "Crossfit level"... cause ya know, we're badass and stuff.
  Today, I don't have a yummy dinner recipe to share with you because I will be munching on a leftover avocado stuffed grilled burger while I'm driving the loooooooooong 4 hours back to Kansas. BUT, I feel as though I would fail you all on this beautiful Day 5 if I didn't leave you with something for the evening. And so, I will share with you one of my favorite dishes that I cooked in the past before the challenge. All paleo, all delicious. From paleomg. Contain your shock, I know! So... here ya go! It is soooo yummy! My 2.5 year old son ate the shit outta this.

Tex-Mex Hash Casserole

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 4-6

Ingredients

• 1lb Grass fed Ground Beef
• 2 sweet potatoes, shredded
• 1 small yellow onion, diced
• 6 eggs, whisked
• 2 garlic cloves, minced
• 1 tablespoon bacon fat (or other fat)
• 1 (14oz) can of El Pato Enchilada Sauce or homemade
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• salt and pepper, to taste

Instructions

1. Preheat oven to 450 degrees.
2. Pull out a large skillet or oven proof cooking dish. (aka cast iron skillet, etc)
3. Place skillet over medium heat, add a tablespoon of fat then add your minced garlic and diced onion.
4. When onion just begins to soften, add your ground beef and use a spoon or spatula to break it up and combine with onion.
5. Now use your shredding attachment on your food processor to shred you sweet potatoes. If you don’t have a food processor, just use a grater then go to the store and buy a food processor for next time. Life will be better with one.
6. When your meat is almost cook through, add all your spices to the meat and onions and mix to combine the flavors.
7. Now pour your shredded sweet potatoes on top of the meat and pat down then add your enchilada sauce on top.
8. Cover and let simmer for around 8-10 minutes.
9. Once sweet potato begins to soften, remove from heat, add your whisked eggs and stir to combine it all together.
10. Place in oven and bake for 25-30 minutes or until eggs are cooked through.
11. Let cool, this b*tch is gonna be hot!! The enjoy! For breakfast, lunch or dinner!!

  I didn't use a cast iron skillet, I just transferred it to a casserole dish when I put it in the oven. Oh, and I wanted to let you all know that there has been some interest expressed in what I used to look like and what I look like now. SO, I will share my secret with you... I have before weight loss pics and before Crossfit and Paleo pics. As soon as this 30 day challenge is over, I plan on posting the two sets of "before" pics and an "after 2 months of crossfit and a 30 day paleo challenge" pic. Then, I may continue to document my body transformation with pics... if you're lucky... HA!
  I hope you all have an amazing paleo-rific weekend. Don't miss me too much, and KEEP UP THE GOOD WORK!

Looking Good Nekkid...

  I've had quite the slew of funny texts this week. One of them saying this... "I don't exercise to be healthy. I exercise to look sexy as f*ck naked." I laughed. out loud. However, we all know that we DO exercise to be healthy... but looking sexy nekkid is an added bonus. Robyn and I decided that crossfit's motto should be "Crossfit. We look better naked." HA! I'm not quite there yet, but I must say, I like my reflection more and more every day. mwahahahaha Why shouldn't we enjoy our reflection? We work our booties off to earn that right damnit.
  I hope everyone is still trucking away with the paleo challenge. I am pretty stinking proud of myself. I have been completely paleo-esk since we started. NO CHEATS PEOPLE! I'm watching you. Remember that the next time a snickers looks good... just sayin. Tonight is open gym, so no wod to speak of. I'll just be doing the baseline workout for the challenge. 50 40 30 20 squats situps pushups pullups, row 500m. Not too shabby. Although, I'm sure my abs will let me know differently tomorrow.
  On to today's paleo fan freaking tastic meal. Maranda found this goodie. We will be making it tonight. And, for some reason, I am overly excited about this one. Basically because it makes me hungry just thinking about it. Soooo here ya go!

Avocado Stuffed Burger

Ingredients:

• 2 lbs grass fed ground beef
• 2 avocados
• 1 cup sun dried tomatoes, chopped no oil!
• juice of 1/2 lemon
• zest of 1 lemon
• 2 tbsp black pepper
• 2 tbsp sea salt

Directions:

1. Preheat your grill to medium-medium high heat
2. Put your ground beef in a large mixing bowl with your black pepper, 1 Tbsp of your sea salt, and your zest of one lemon
3. Mix well and then using your hands form into thin patties all the same size, you need them thin because you will be using two of them to make one patty
4. In another mixing bowl combine your avocados, sun dried tomatoes, lemon juice, and the remaining tbsp of sea salt and mash and mix well to get as smooth as you like
5. Place your avocado mixture on the bottoms of half of the burgers ensuring you leave room to seal the burgers without it leaking out
6. Put your other patty over the top of your mixture and pinch the edges of your burgers together to seal all the way around
7. Now go out and grill to your liking.  I normally do about 6-8 Minutes per side on my grill but yours may be different.  Ensure you cook evenly on both sides of the burger or you will end up with an undercooked and an overcooked side
8. While grilling, I drizzle my burgers with bacon grease and it adds an amazing flavor
9. When done grilling, allow your burgers to rest for 10 minutes and then serve.  You can use the rest of your avocado mixture to top your burgers with and go to town
10. Enjoy

  Tonight's dinner was an amazing mix of crazy good food and crazy good company. Maranda came over to enjoy this delish meal. Andddd... well... we pretty much owned it. SOOOOO good! AND we also had the awesomely fantabulous pumpkin protein shakes. Food. Orgasm. Yep. That good. Cheers to day 4! We got this peeps. 

Be Better Today Than Yesterday

  My new mantra ( I even have a super sweet cuff to prove it...). Be better today than yesterday. We can all do that. We don't ever have to be better than anyone else, that is just silly. However, we should all strive to better ourselves. If we always strive to make each day better than the day before, naturally positive vibes are sure to come! Personally, I always strive to make my workouts better than the day before. It's the only way to improve myself! I strive to do better each day with my paleo diet, I strive to be a better person each day, the list can go on and on!
  Alright, is that enough sappy motivation for the day?! =) Today's WOD is all about rowing and push presses. Sooo, I will have some fantastic clavicle bruises tomorrow. Yessssss. I'm not entirely positive what I will be making for dinner tonight, but it's sure to be afreakingmazing, I do know that. I'll figure it out on my lunch break and share it with u. Don't worry your pretty little heads off. =) Oh, and by the way... the mantra cuff's... super awesome Crossfit trainer Brandi makes them. Custom orders even! Hop on over to her facebook page, http://www.facebook.com/welcometobeboutique, and check em out. You'll have your very own arm party in no time, I'm sure of it! More later peeps!

Alright, I'm back. WOOOO! Lucky you. I do come baring a gift though, DINNER RECIPE! WOOOOO AGAIN! So, tonight's recipe comes courtesy of.... drumroll please.... YOU GUESSED IT! Paleomg.com =) I will again post pics tonight after I've eaten it alllllll up. I hope you enjoy it as much as I know I will!

Blackberry Glazed Grilled Pork Chops

Prep time: 10 mins

Cook time: 14 mins

Total time: 24 mins

Serves: 2-4

Ingredients

• 1-2lbs US Wellness Meats Pork Chops
• 1 teaspoon cinnamon
• 1/2 teaspoon dried thyme
• salt and pepper, to taste
• 12 ounces fresh blackberries
• 1/2 cup balsamic vinegar
• 2 tablespoons water
• pinch of salt

Instructions

1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.

  As promised, this too, was a freaking mazing. I have come to the conclusion that if Paleo didn't forbid wine and margaritas, I would be more than happy to be completely 100% paleo forever and ever and ever. BUT, a girl needs her drinks damnit! So, I will comply for this 30 challenge, but after it is done... I am going to order the biggest most tequila filled margarita I can find. Hell, I'll probably order 10 of them. Okay, not 10, but maybe... I hope everyone had a great day 3! Tomorrow, my bruised clavicles will hate me, but my awesomer looking muscles will love me... soooooooo on to DAY 4!!!

Account-abili-Buddy

  As you may have guessed, today, I touch on what I think it one of the most important aspects to being successful in the quest for a new lifestyle. Everyone needs a partner in crime, a confidant, an account-abili-buddy! There is no better way to keep on track than having someone to report to. I, for one, needed this. I always wanted to be able to report to my friends and tell them how good I was doing. I never wanted to tell them "oh yeah, I ate a snickers today, and drank a soda, and didn't exercise. It was a GREAT day..." Hell no. I wanted to always be able to say that I ate fantastically and had an awesome workout. It made me feel good about myself and my ability to have some self control. Everything is always more fun with a friend anyway. Don't get me wrong though, if you are attempting to go at this alone, I'm not saying you'll fail. I'm simply saying that having someone to go through it with you will help! Not only will you have someone to keep you accountable, but you will also have someone who knows exactly what you are going through!
  I love having this blog. It helps keep my accountable too! I want to be able to blog honestly everyday and encourage you all through my accomplishments! So congrats, YOU are my account-abili-buddy! Along with Maranda, who I WILL defeat in this paleo challenge, and Robyn, who sits close enough to me at work to monitor what goes in my pie hole, and all of my crossfit family who are there to push me at my workouts! So, go find yourself an account-ibili-buddy, or two or ten. The more the merrier! Now, onto the good stuff... FOOD! nom nom nom
  Today for lunch, I get to scarf down my leftovers from last night. Ohhhhh I can hardly wait! I will go ahead and post tonight's dinner recipe in case you want to cook it for yourself. I'll update you on how amazing it was and add a picture to go with it later after I'm done consuming every last bite!

Pesto Zucchini "Spaghetti"

Total Time: about 30 minutes

Ingredients:

4 medium zucchini, julienned thinly (mandoline slicers are great for this)
generous pinch of salt
6 slices of uncooked bacon
1/2 cup green onions, sliced into 1-inch pieces
2 cups broccoli florets
2-3 T prepared basil pesto
Directions:

Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 T of bacon drippings from the pan.
Return the pan to medium heat. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.
Serve with bacon crumbles

My Paleo-Friendly Basil Pesto Recipe-

2/3 cups almonds
1 1/4 cups basil
3/4 cups olive oil
2 garlic cloves
1 tbsp lemon juice
1/2 teaspoon cayenne pepper

Throw your almonds in the food processor. Turn on until you get a mealy powder.
Add your bail leaves and turn the food processor back on.
After those two ingredients are mixed together, with the food processor still running, drop in the garlic cloves then slowly begin to add your olive oil until combined.
Then add your lemon juice and cayenne pepper.

BAM! My mouth is now watering just thinking about making this scrumptious meal for dinner tonight. Alright, so the meal has been cooked and devoured. Andddd, as promised, it was SOOOOO good! The recipe calls for only 2 tbsp of pesto, but I mixed in the whole batch. One can never have too much pesto, especially when it's paleo friendly pesto! And so, I have a feeling you are all doing really great at this challenge. Sooooo I have an unexpected gift for you all. A BONUS protein shake recipe. This one comes courtesy of Maranda. She's a smart cookie too. Too bad I'm going to kick her azz in this paleo challenge! So, Here is the recipe!

4 Dates
1 Scoop Vanilla Protein Powder
As much cinnamon as you'd like
1 cup almond milk
1 cup ice

Blend it all together and BAM, more goodness! This one is just as good as the pumpkin one. I promise!

Cheers to Paleo Challenge Day 2! We ARE doing this!

Effing Puppy Chow

  The title of this particular entry may seem weird. BUT, let me explain, as I sit here and write this blog about how FANTASTIC Paleo is, and as I'm getting ready to encourage you all to keep trucking with this challenge, my co-worker is sitting next to me munching on absolutely amazing looking puppy chow. SO, with that being said, we will stay in this together. I blog to keep my filthy little mitts away from that delicious puppy chow! The reason that I am only remotely not chomping at the bit to eat some is because I'm proud of the reason it's sitting next to me. My OTHER, fantastic, Paleo friendly, Crossfit loving co-worker Robyn cleaned out her cabinets due to participating in this paleo challenge. SO, for that reason I am super proud of her and I will allow Konna (the non paleo lover... freak...) to munch on the nasty disgusting sickening puppy chow. There, I think I've convinced myself that I don't need it. HA!
  Okay, now that my little puppy chow rant is over, on to the good stuff! Day 1 of the next 30 days of our lives is up and running. How are you guys doing? I, for one, can actually say I'm doing pretty dang good! Breakfast was scrambled eggs and salsa. If you haven't yet tried that delicious mixture, you should. Breakfast heaven on a plate. I had some almonds for a mid morning snack, and for lunch I had tuna, carrots, celery, tomatoes, and salsa. Common theme? Salsa! It's loaded with veggies and it can make almost anything taste amazing! My mid afternoon pre-workout snack will be cucumbers. And, well, my dinner is going to be amazing as well. I'll be posting that recipe and pictures after I'm done devouring it.
  Today's workout is double unders (which I have yet to master) and snatches. Go ahead, giggle. I do. I considered naming this blog "wanna see my snatch?" Yep. Crossfit. The gift that keeps on giving. You should ask Maranda about snatches. You'll graduate from a giggle to a full on laugh. So, needless to say, today's workout will present some challenges for me... which I'm up for. Bring it on. Remember my motto? I love challenges, because I win. More in a while... =)
  I'm back, and SO excited to share these recipes with u! I just had the most amazing paleo food experience ever. I'm hoping for lunch to come soon tomorrow so I can enjoy the leftovers! For dinner, I made yet another recipe from paleomg.com. The woman is genius.

Paleo Avocado Cilantro Chicken Salad

Ingredients

• 1lb chicken, cooked and diced
• 2 avocados, pitted
• 1 bundle cilantro, stems removed
• 3-4 long carrots, shredded
• 3-4 stems celery, diced
• 1 cucumber, diced
• 1 handful sliced almonds
• juice of 1 lemon
• juice 1/2 lime
• 1/8 teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. So you need to start off cooking your chicken however you’d like. If you want a more “grilly” flavor, grill it. Duh. I just boiled my chicken because I didn’t have a ton of time so boiling the chicken was the quickest option. Have you ever seen boiled chicken? It looks disgusting. Just a warning.
2. While your chicken cooks, make your dressing. Pull out your wonderful food processor. Mine has been smoking lately. Making almond butter does a number on the engine…oops.
3. Add your avocados, cilantro, lemon, lime, garlic powder, and salt and pepper to the food processor. Mix thoroughly until the avocado becomes a paste. This will take about 1-2 minutes or so.
4. Once your avocado creamy sauce/paste is tasting delish, add it to your diced chicken. If you haven’t already shredded your carrots or diced your other veggies, do that. I just the shredding attachment on my food processor to shred my carrots.
5. Mix veggies into your chicken salad and add a handful of sliced almonds.
6. Top with salt and pepper for a little extra flavor and a little leftover cilantro.

 Now, I know it looks nasty, BUT it was SOOOOOO good! I can't wait for the leftovers for lunch tomorrow! Now, I have one more little morsel of goodness for you tonight. A bonus recipe, if you will. I got this one from Emily's blog (baconandskinnyjeans.blogspot.com) This is an after workout protein shake. I strongly agree with her when she says if everyone tasted this, there would be a shortage of canned pumpkin in the world.

BLEND TOGETHER:

1 cup canned pumpkin

1 tbsp honey

1-2 carrots, chopped (for some extra orange goodness)

1 scoop vanilla whey protein powder (I use Jay Robb's 100% whey)

1.5 cups water

lots of cinnamon (the more, the merrier)

ice as needed

POW. Pumpkin paradise.

Seriously, soooooooooooo good! Alright peeps, I hope everyone had a successful first all paleo day! On to day 2. I'm feeling pretty confident. We WILL do this!!!

Paleo Challenge! WOOOOO!!!

  Happy Sunday everyone! I hope this finds all of you as well as it finds me. What a wonderful weekend and what a GREAT time to kick off a month with a PALEO CHALLENGE! I love summer, and I love challenges, basically because I plan on winning them. I am one stubborn b!tch. I think that's a good thing. Hell, if it wasn't, I probably wouldn't have had the will to keep going with my new life and I'd still be f.a.t. SO, I say being stubborn is good. Challenge me if you will, you'll lose. ;-)
  Anyway, enough rambling, on to the point. We are doing a 30 day paleo challenge at Crossfit. It is exactly as it sounds, 30 days, all paleo. Nothing else. Winner takes all. Well, all the prizes anyway. They have put together quite the little pot of gold for us to win too! So, tomorrow we start this challenge, and I encourage you to start it with us! Wherever you are, challenge me. I dare you! Take before pictures tonight and weigh yourself. Then, stay off the scale for 30 days only after this challenge weigh yourself again and take after pictures. Challenge yourself. Prove to you and everyone else that you can do it. Our bodies can always use a nice little detox. To help everyone keep on track, I plan to post a daily recipe so you know what I'm cooking and then you have something to cook as well. Don't be a wimp, commit to this! It'll be fun!!! If you have any questions, ask me. Or refer to Collin's blog http://findyourline.tumblr.com/. Also, here are his tips for a successful run at this...

1. Focus on eating a large breakfast--especially one with protein and fat.  This will keep you full!
2. Eat a vegetable (or two...or five) at every meal.
3. Eat every 2-3 hours.
4. Still Hungry? Eat more Protein and Fat--it will help you feel satiated.  Goods fats from olive oil, avocados, walnuts, coconut oil are encouraged just don't go overboard with them.
5. Focus on whole foods
6. Eat no later than 2 hrs before bed.
7. Cook for others--helps save money, and you can show off your Paleo culinary skills.

  Lastly, here is my recipe for the night. I will be making here in a couple hours and it's.effing.amazing! This one comes courtesy of everydaypaleo.com. Yet another website you'd be wise to check out!


Pecan Crusted Chicken
4 chicken breasts
1/2 cup organic spicy brown mustard
2 tbsp raw organic honey
1 cup pecans
sea salt
Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans either on a plate or in a pie pan if you have one.  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.  Bake at 350 for 45 minutes or until the chicken juices run clear.
Enjoy!

  I will be adding a nice little bed of chopped butternut squash for my little chickens to lay on. Nom Nom Nom. If you haven't figured it out yet, I love recipes that require a food processor. Sooooo go buy one, your life will suck so  much less at meal time. 
  Alright peeps, LET'S DO THIS! I KNOW we all can!!! 30 days....... andddddddd GO!