flouree:

 

morsommat:

Three ingredient smoothies to freeze ahead of time for quick prep! 

Definitely doing that for the entire summer

(Source: dakota-darling)

crossfitnessgirls:

Camille & Stacie. Games 2012

…. Is this for real cause i really dont remember that…

(Source: crossfit4me)

Oh Andrea!

Gluten Free: Coconut and Cardamon Crème Brûlée

by Domestic Sluttery

Coconut and Cardamon Crème Brûlée (makes 4)
You will need:

• 2 x 160g tins (300ml) coconut cream
• ¼ tsp ground cardamon (or ⅛ tsp cardamon seeds)
• 4 egg yolks
• 40g caster sugar (and extra for topping)

Make it!

1. Preheat the oven to 140°C/120°C (fan)/275°F/gas mark 1 and boil the kettle.
2. Gently heat the coconut milk and cardamon in a saucepan until it just starts to boil, then remove from the heat.
3. Whisk the egg yolks and sugar in a bowl until it’s pale and frothy. Slowly add the hot coconut cream (if you’re using cardamon seeds, strain the coconut cream first), whisking all the time until it’s a smooth, thin custard.
4. Divide the mixture between four ramekins (it’s easier and less messy if you transfer the custard into a jug first) and place them in a roasting tin. Pour hot water into the roasting tin, to halfway up the side of the ramekins.
5. Put in the oven and bake for 40 minutes, until the custard is set with a slight wobble. Remove the ramekins from the water bath and leave to cool to room temperature.
6. Sprinkle a teaspoon of sugar evenly over the surface of each of the custards and caramelise, either under a hot grill or with a blow torch. (Keep an eye on them if you put them under the grill, don’t go and make a cup of tea then wonder why you can smell burning.)  Leave for about 10 minutes for the caramel to set. 
7. Make sure you eat them within two hours of caramelising the tops or they’ll go soggy.

PALEO TREAT!

Baked Bloomin’ Onion

by Domestic Sluttery

Baked Bloomin’ Onion (makes 1)
You will need:

• 1 large onion
• 50g white breadcrumbs ( or almond flour)
• 15g Panko breadcrumbs
• Salt and pepper
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground ginger
• ½ tsp mustard powder
• ½ tsp garlic granules
• ½ tsp chilli powder
• 2 tbsp plain flour (or coconut flour)
• 20g grated Parmesan (skip if paleo)
• 2 eggs, beaten
• Spritz of olive oil spray

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Slice 1cm of the top of the onion. Peel the onion and trim the root section so that it’s flat, but don’t cut it off. 
3. Place the onion sliced end down on the chopping board. Starting about ½cm from the root, cut all the way down the onion. Repeat until you’ve sliced the onion into 16 sections (around 1cm wide), with the root still intact. 
4. Upturn the onion and very gently separate the ‘petals’. Observe these on-the-job, live-action kitchen candids: 

1. Mix the dry ingredients and the Parmesan in a bowl. Using a pastry brush, brush beaten egg over the bottom layer of petals and sprinkle with the breadcrumb mixture. Repeat for each layer until the onion is covered in a crust. Remember to do the outside of the onion, too! Rebrush the tips of the petals with egg and dip into the breadcrumbs to make sure everything is well coated.
2. Transfer to a baking tray, spritz with a little olive oil, and bake in the centre of the oven for 20-30 minutes, until the onion has turned golden and crispy, and the tips are juststarting to catch.

1. Serve with your choice of dip - I mixed equal parts mayonnaise and sweet chilli sauce, which was delish. Oh - and if you’re feeling fancy, scoop out the centre petals before the egg and breadcrumbs stage, and use the hollow to stow your dip. Then rip off the petals one by one, dunk, and enjoy!

Perfect office set up

shfhs:

Camille Leblanc-Bazinet

GAH she’s so big now!

barbellbuddies:

DAT SNATCH AND DAT ASS

(Source: fightingboots)