CFK Nutrition

If you were in any of my classes this week you got to shoot laser beams out of your elbows and played musical wall balls as a warm up. Why? Not because you look silly doing it, but I just got my Crossfit Kids Certification!

During my certification we were given a nonconfrontational kids nutrition lecture.  CFK recommends feeding kids real foods and fish oil.  Shocking?  Profound?  Or, just as you’d expect?

Let’s feed our kids well, Friends!
AnnieS, doubleones, #11

Saydogg Stein’s Cookie Dough Ice Cream


If you are not BFFs with Sadie, you may want to be after this recipe.  She went beast mode all over our normal vanilla ice cream recipe and our cookie dough bites.  Over a couple of months, Sadie has constantly varied her cookie dough bites.  Luckily our family has been able to consume them at such a high-intensity pace resulting in this crazy delicious dessert win, win.  Or gain, if you will.  I’m convinced with a little marketing she could sell this and put herself through college.  And I’m not talking a State school.

Vanilla Ice Cream Recipe
2 cups heavy cream (or just 3 cups raw cream)
1 cup raw milk
1 Tbs. arrowroot powder
1 Tbs. organic pure vanilla extract
3 pastured egg yolks
1/3 cup real maple syrup

Cookie Dough Recipe
1/2 cup creamy almond butter
1/4 cup honey
1/2 tsp organic pure vanilla extract
1/4 cup, plus 1 tbsp coconut flour
3 tbsp ground flax seed
1/4 tsp Celtic sea salt
1 1/2 tsp cocoa powder
1/2 tsp cinnamon

Blend all the ingredients together and put into your ice cream maker.  Just before it’s done, add cookie dough.  Continue to process until finished!

Leave me some comments! 13.2? St Patty’s Day? Ice Cream Bliss?  Ice Cream Bliss in moderation?
Eat Well, Friends,
AnnieS, doubleones

Elana’s Herb Gravy

Here’s one of my favorite legit gravies.  I never would have thought you could make gravy without a roux, but Elana (sidebar:  make sure you check out her link, lots of yummy gravy resources) did. Just thinking about that concept makes my jaw hit the ground. But it’s true, no flour is used in this gravy and it’s perfect! I used all her ingredients, but just changed the cooking methods just a bit.

4 cups homemade chicken stock
2 medium onions, coarsely chopped
2 cloves garlic
pan drippings (from roasted chicken or turkey)
½ teaspoon celtic sea salt
1 tablespoon thyme, chopped

In a medium saucepan, heat chicken stock, onions and garlic to a boil. Continue to boil until onions and garlic are soft, about 20 minutes. This evaporates some of the liquid, concentrating the stock mixture. Pour pan drippings into saucepan.

Blend stock-onion-drippings mixture until smooth. Place mixture back in saucepan and reheat to a boil. Season with salt and thyme, continue to boil for a few minutes, this thickens the gravy.

Serve on top of cauliflower puree! It’s perfectly paleo and just plain perfect! Recipes like these make it easier to go grain-free for the holidays.
Eat well, Friends!
AnnieS, #11

Sourdough Pancakes


Just when I needed it most Julia came through with some starter. It came at a perfect time: the end of the 91 day challenge. Which means I’m baking freely! Btw, if anyone needs a starter (you know who you are) I’ve got plenty. As do the Grossenbacher’s. I found this recipe on and my fam really liked it. But then again, who doesn’t like a pancake?

2 cups Fresh Sourdough Starter
1 Pastured Egg (thanks, Cheeks!)
3 Tablespoons Organic Maple Syrup
2 Tablespoons Organic Coconut Oil
3+ Tablespoons Raw Milk, Coconut Milk or Water
1 teaspoon Baking Soda (optional, makes the pancakes fluffier)

Mix together sourdough starter, egg, sugar, oil and baking soda. Use the milk, coconut milk or water to thin the batter to a pancake batter consistency (how much you will need depends on the consistency of your sourdough starter).

Heat a griddle to moderate heat. Melt a slice of butter or coconut oil on the griddle. Once the griddle is hot, use 1/4 cup of batter for each pancake. Cook until golden brown and flip. Cook until golden brown on both sides.

Eat Well, Friends!

Here’s a list of other pancakes we’ve sampled:

Blueberry Pancakes (Coconut Flour)

Banana Macadamia Nut Pancakes (Almond Flour)

Dutch Baby (Almond Flour)

Gluten Free Waffles (Almond Flour)

Happy About Organic Mangos


Where did you grocery shop this week?
(left intentionally blank)

Did you find any amazing deals?
Organic mangos for .99!

How many meals are you planning on making?

How many people will you be feeding?

Did you buy any splurge items?
Yes! TJ’s has this new chocolate that comes in a disc. It’s like old world Mexican chocolate, ground up and gritty.

What item are you most hesistant about showing in your pic?
There’s an item in my pic that will give me away.

Anything else you’d like to share?
With the amount of money spent on groceries, it’s funny to see them all laid out. It’s like treasure!

Ok, CFS, whose groceries are these?
Eat well, Friends!

Restaurant Review: The Mediterranean Kitchen

When two little Steinlets are away the oldest Stein’s go out and eat!

Here’s one of my fave salads which receives: two thumbs up! The Mediterranean Kitchen, located in Kirkland, specializes in Middle Eastern cuisine. Once you navigate through the pitas, saffron rice, lentil soups, and shawarmas (sidebar: you might want to try this, honestly who isn’t intrigued by shawarma?) you’ll find the true legit gem…the gyro salad. It’s filled with tons of lamb, feta cheese, kalamata olives, and crisp greens. The only caveat is that your dining partner needs to eat the same– there’s tons of alluring garlic in the dressing.

Make sure you go here!
Mediterranean Kitchen
11412 NE 124th St
Kirkland, WA. 98034
(425) 823-8101

Who else has eaten here? What do you like?

Eat well, Friends,