You're An Animal.

Author: Morgan Carr

  • Apple Butter Muffins (Grain-Free, Nut-Free, White Sugar-Free)

    Apple Butter Muffins (Grain-Free, Nut-Free, White Sugar-Free)

    abmuffin20 First, let me apologize for being MIA for a while. I'm in the midst of a 20-day work week... aka I haven't had a day off which means no time for recipe fun! But this morning I was determined to get something done before work. And oh, it was a gooood choice. Apple butter (for me) is something that has become as much a staple of fall as pumpkin errythang. I first discovered apple butter while living in Harrisonburg. Every fall, my friend and I would head to a Mennonite auction/market and it was there that my love affair with apple butter began. And until now, I didn't trust any other kind aside from that Mennonite-made goodness. I was most certainly not going to buy it from the store, and I don't have the opportunity to get to the farmers markets around here (one of the downfalls of working the Saturday morning shift). However, since we got a crockpot, I figured I'd try my hand at making me own. Whoa baby, is this stuff easy and delicious! So today, you all are getting a double whammy: Apple Butter recipe AND Apple Butter Muffins recipe! I'm going to start with the Apple Butter. If you have never had apple butter before, it's essentially a spiced applesauce. But it also tastes like the manifestation of autumn itself. It has almost the exact same spices as a pumpkin spice combo, so just imagine those spices with an apple background rather than a pumpkin background and YUM. You can use apple butter in a lot of ways. I used to just eat it on an english muffin, or mix it in with oatmeal. Now, I'll probably drizzle it over ice cream (maybe even make an apple butter ice cream... hmmm), use it in these delectable muffins, or eat it by the spoonful :) The possibilities are as wide as your imagination! Oh and by the way... it's ridiculously easy to make. I don't even peel the apples, mostly because I think it's a waste of time. And all of the nutrients are in the peels! You end up blending it anyway, so keep those peels people! applebutter.jpg Crockpot Apple Butter

    • 12 (organic) apples (I use Gala, because they're my favorite)
    • 3 tbsp ground cinnamon
    • rounded 1/2 tsp ground clove
    • rounded 1/2 tsp ground nutmeg
    • 1/4 cup honey
    1. Core the apples, and chop into 2-3 inch chunks. No need to peel!
    2. Place in the crockpot.
    3. Add the spices and honey, and stir to combine with the apples. Doesn't need to be perfect, just incorporate it so the spices don't dry out/burn sitting on the top.
    4. Cook the mixture on low for 10 hours.
    5. At the end of the 10 hours, use the back of a ladle/spoon to mash the apples.
    6. Spoon the mixture into a blender (you know I love my Ninja!) and blend until smooth.
    7. Store in the fridge, and enjoy!
    Makes about 48 oz, depending on the size of your apples. Okay, now onto the muffins. I love me a good muffin. After switching to a mostly grain-free lifestyle, breakfast pastries and baked goods were definitely the things I missed the most. To me, breakfast wasn't breakfast without some kind of sweet carb. I've learned to move past that, and now usually have one of my Superfood Green Smoothies for breakfast, but every once in a while I like to get that sweet treat. And since it's fall time, I really wanted to do something with my apple butter obsession. And with that, Apple Butter Muffins were born! These muffins are fluffy, moist, and sweet. The apple butter taste is very mild, so if you want a spicier muffin*, you can add about 1 tsp cinnamon, 1/4 tsp clove and 1/4 tsp nutmeg to your muffin batter. Or for lighter flavor, leave out the extra spices. It's up to you! I also added the sweet topping, because I did not add any sugar to the muffin batter. I love a crisp, sweet topping, and it worked perfectly. However, if you don't want the extra sugar, you can certainly leave it out. Or simply drizzle apple butter over the top. Any and all options would be delicious! ABmuffin1 abmuffin5 Apple Butter Muffins
    • 1 cup apple butter
    • 4 eggs
    • 1/4 cup + 2 tbsp Coconut Flour
    • 1/4 cup Potato Starch (Unmodified)
    • 2 tbsp Arrowroot Starch Flour
    • 1/2 tsp apple cider vinegar
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder (note that some baking powders do contain corn starch)
    • optional spices*
    • Sugar Topping:
      • 2 tbsp grass-fed butter, softened (I use Kerrygold)
      • 3 tbsp potato starch
      • 1/2 cup Coconut Palm Sugar
      • 1 tbsp apple butter
    1. Preheat the oven to 350 degrees F.
    2. Line a muffin tin with muffin papers, or grease the pan liberally.
    3. In a large mixing bowl, combine the 1 cup of apple butter, eggs, and apple cider vinegar.
    4. Sift in the dry ingredients (coconut flour, potato starch, arrowroot, baking soda, baking powder, and optional spices).
    5. Mix the ingredients by hand until smooth. Do not over mix, the batter should be light and loose.
    6. Spoon the batter into your muffin tin, filling each cup about 2/3 full.
    7. In a smaller mixing bowl, use a fork to combine all of your sugar topping ingredients. The mixture should be in the consistency of wet sand.
    8. Evenly distribute the sugar topping over the muffins, pressing the topping into the batter slightly.
    9. Place the muffins in the oven, and bake for 17-19 minutes, or until the muffins have risen and spring back in the center when touched.
    Makes 12 regular sized muffins. abmuffin4

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • The Time Will Pass Anyway

    The Time Will Pass Anyway

    hour-glass The Time Will Pass Anyway Life is a tricky thing. Patience is a virtue, but the early bird gets the worm. So how do you know it's time to stop waiting for your turn, and go after what you want? Here's my theory: Go after want you want. Always. Even if that means not enjoying every step you take to get there. This applies in so many aspects of life. Your job. Your health. Your dream. If you roll your eyes at your current job/internship/class but you know that it's one step closer to your dream job, stick with it. If you secretly dread waking up at 5 am to get your workout in, but know that you feel better once it's over, stick with it. If you are having a hard time kicking those cravings and eating those veggies, but know that your health is improving, stick. with. it. However, if you are in the midst of something that you really can't stand and it's not benefiting you, it's probably time to move on. As a trainer, I hear all the time that a person's lifestyle is not conducive to making healthy choices. A job where you're sedentary, stressed, working terrible hours, and feeling trapped is not healthy. I know many people choose the job that pays the bills over the job that is going to make them happy and allow their health to be addressed. And as I stated before, if that job is transitory, or a stepping stone to the next level where you will be happy an fulfilled, then by all means it may be worth it to stick it out. But if it's a dead-end job that is detrimental to your physical and mental well-being, it's time to be courageous. Take a leap of faith, and do the best thing for yourself. Eliminate any toxicity from your life, and create a new one. That toxicity can come from other sources too. A relationship can be equally as toxic as a stressful job. Embrace the people who support you, but when it comes to the people who bring you down, it's time to take a hard look at the toll those relationships are taking on you. Anything that is bringing you down, you need to reassess. Life is too short to hold on to anything that keeps dragging you down. You are in control of your life, every aspect. Don't become complacent, continue to create. Do something for yourself. Take that chance, and make that change. The time will pass anyway, here's your chance to create whatever it is you expected from yourself.  

  • Pumpkin Bread (Grain-Free, Nut-Free)

    Pumpkin Bread (Grain-Free, Nut-Free)

    pumpkinbread4 Welcome to Part 2 of my Pumpkin Everything obsession! I expressed my love for pumpkin season (aka I'm addicted to cinnamon) in my Dairy-Free Pumpkin Ice Cream post here, and am continuing the trend with a glorious grain-free, gluten-free, nut-free, white sugar-free, paleo (ish) pumpkin bread. Well what the heck is even in it? Coconut flour and starch, my dears! Andrew and I have decided to go without nuts and seeds, at least for a little while, after realizing how much phytic acid we were eating with our nut and seed intake. I had already cut out nuts last fall after getting rashes on my legs and face, but Andrew was having a weird reaction on his tongue (almost like a Geographic Tongue), and after a lot of research we decided that it might be worth a try to cut out the nuts and seeds. And guess what... so far so good! We both feel better without the nuts and seeds, so we're sticking with it for now. However, that makes grain-free baking increasingly more difficult, since most grain-free baking uses almond meal or sunflower seed meal as a replacement. So I began experimenting with something different: starch. Specifically potato starch and arrowroot starch. I have come to prefer potato starch for baking, as I think arrowroot starch is a little too chewy and has a stronger taste when used in larger quantities. Now, I know there are mixed feelings about potatoes (helllllo carbs... and this is also why I dubbed this "paleo-ish" since for many paleo people white potatoes are a no-no) and therefore potato starch may throw up a red flag for a lot of people, but when we went to Portland we were introduced to an interesting concept. That concept is called Resistant Starch. I'm not going to go into the details here because it is still very new to me and I am no expert, but basically resistant starch can be found in cooled starches such as white potatoes and white rice, and is very beneficial for gut flora and essentially acts as a pro-biotic. You can read more about resistant starch in this article, and this article, but I also recommend you doing your own research. It's been very fascinating to learn about. On another note, our little blog here hit over 100 unique visitors for the first time yesterday! Thanks to foodgawker.com for sending people our way. I'm excited to hopefully continue to see this website grow and start reaching more people! I'm really enjoying this new hobby and creative outlet, plus I love working on it with my guy :) photo Okay, let's go back to this pumpkin bread. It's everything you expect from this classic seasonal treat: moist, springy, dense, and spicy. But luckily it's got none of the bad, guilt-driving stuff that the usual recipe contains. I added chocolate chips because chocolate makes everything better and I adore the combination of chocolate and cinnamon/spice, but that's up to you! Last night we ate this pumpkin bread topped with my Pumpkin Ice Cream and, oh yes, it was the perfect way to welcome in Autumn. So here you go friends, pumpkin everything is in full swing! pumpkinbread24 Pumpkin Bread

    • 4 eggs (pasture-raised)
    • 1 cup (or about 1/2 of a 15 oz can) pureed pumpkin
    • 1/4 cup + 2 Tbsp Coconut Flour
    • 1/4 cup Unmodified Potato Starch
    • 2 Tbsp Arrowroot Starch Flour
    • 1/3 cup Grade B Maple Syrup (or unfiltered honey)
    • 1/2 tsp baking powder (note that baking powder often uses corn starch, so eliminate if this is an issue for you)
    • 1/2 tsp baking soda
    • 1/2 tsp apple cider vinegar
    • 2 tsp cinnamon
    • 1/2 tsp each of powdered ginger, clove and nutmeg
    • 1 tsp vanilla extract
    • optional: about 1/2 cup of chocolate chips (I use Enjoy Life)
    1. Preheat the oven to 350 degrees F.
    2. Whisk together the wet ingredients (pumpkin, eggs, maple syrup, vanilla, and apple cider vinegar) in a large mixing bowl.
    3. Sift the dry ingredients (coconut flour, potato starch, arrowroot starch, baking powder, baking soda, spices) into the wet ingredients. Sifting removes any lumps in the dry ingredients, and helps lighten up the batter.
    4. Use an electric mixer to thoroughly combine the mixture, until all ingredients are incorporated and the batter is completely smooth.
    5. Fold in the chocolate chips if desired.
    6. Pour the batter into a lined loaf pan (I line mine with parchment paper to ensure easy removal).
    7. Place in preheated oven, and bake for 45-50 minutes, or until the top is cracked and an inserted toothpick comes out clean.

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Dairy-Free Pumpkin Ice Cream (White Sugar-Free)

    Dairy-Free Pumpkin Ice Cream (White Sugar-Free)

    pumpkinicecream25 IT'S TIME FOR PUMPKIN EVERYTHING! This trend has grown more and more prevalent in the last couple of years, and I ain't complainin'. I don't know why we are all so obsessed with pumpkin season, but I know for me it's the pumpkin spice combo. Cinnamon, in particular. I love me some cinny-mon. Cinnamon on everything pretty please! I can promise you that while this is the first pumpkin recipe I've posted, it most certainly won't be the last. It's here, people, it's here. Let's talk about this ice cream. As I mentioned in my Dairy-Free Coconut Ice Cream with Salted Caramel and Chocolate Ganache post, we got this ice cream maker recently and I'm loving it. We haven't been without ice cream since. I'm sadly (but not so sadly) completely serious. Obviously I had to make my pumpkin recipe debut somehow, and since it's still currently almost 90 degrees here in VA, ice cream seemed like the way to go. Oh and it was the way to go, my friends, it definitely was. Not to mention allergies are running wild this week (again, darn you VA) so we needed something to sooth our poor wittle scratchy throats. Pumpkin ice cream to the rescue! This stuff is pretty much pumpkin bread in a cold, semi-liquid form. Perfect for those late summer/early fall days when it's cool at night but still gets toasty during the day. Pumpkin latte for the chilly mornings, then pumpkin ice cream as the day heats up. Sounds like a plan to me! Annnnd it's dairy-free, so my fellow lactose intolerant (or simply avoiding dairy) people can enjoy freely. And by "freely' I mean eating the entire quart. Alone. In one sitting. No no, let's not take it too far. Bring it back in. I know you all have stocked up on pumpkin by now, so go buy some cans of coconut milk while you're at it, and continue your pumpkin exploration. It's a lovely, spicy adventure! pumpkinicecream6 pumpkinicecream29 pumpkinicecream32 Dairy-Free Pumpkin Ice Cream

    1. Combine all of the ingredients in a medium saucepan.
    2. Heat the mixture over medium heat, stirring frequently, until the mixture is hot but before it boils.
    3. Place the mixture in the fridge (I find it easiest to just put the saucepan directly in the fridge) and let chill for at least 1-2 hours, or longer.
    4. Once completely chilled, strain the mixture through a sieve to remove any lumps and ensure a smooth ice cream. I find it easiest to strain the mixture directly into the ice cream maker.
    5. Process the ice cream in your ice cream maker according to manufacturer directions. If adding the chocolate chips, add them in about 5 minutes before the ice cream is done. Transfer into your storage container. Enjoy!
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    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

       

  • Steak Tacos with Grain-Free Tortillas & Guacamole Broccoli Slaw

    Steak Tacos with Grain-Free Tortillas & Guacamole Broccoli Slaw

    tacos15 Remember that trip to Portland, Oregon that I keep raving about? Well here's another recipe inspired by that trip! This one comes from our amazing lunch at Cultured Cavemen, a Paleo restaurant in Portland. This meal is specifically inspired by my lunch of carnitas, complete with grain-free tortillas and slaw. I took a different spin with my recipe, however, and did steak tacos instead. Plus a guacamole broccoli slaw that is the easiest thing you will ever whip up (you'll wonder why you never thought of it), and grain-free tortillas for an amazing Taco Tuesday (or Taco Errrryday). Every element of this recipe is a star in its own right. The steak tacos are seasoned to perfection, and made with grass-fed steak which makes it wholesome and nutritious on top of being delicioso. And not to mention a great way to get that Vitamin B12 in, a critical member of the Vitamin B complex family! No need for store-bought seasoning with the added sodium and preservatives. This seasoning combo is easy to throw together with spices you likely already have in the cabinet! Then we have the guacamole broccoli slaw. A spectacularly easy way to get in the veggies without even realizing it, in perfect combination with the must-have guac. Oh and then the tortillas. You know, just a grain-free, gluten-free tortilla that is pliable, roll-able, fold-able, hold-able, and delectable. Stupid Easy Paleo nailed it with this one, so I've just ever so slightly adapted her recipe to complete this taco night meal. So on that note, who's bringing the margs? I'm ready to eat! tacos2 tacos8 Steak Tacos with Grain-Free Tortillas & Guacamole Broccoli Slaw

    • Taco Meat:
      • Approximately 0.75-1 lb of grass-fed steak (I use Sirloin) cut into cubes that are about 0.5-0.75 of an inch
      • About 1 tsp each of dark chili powder, garlic powder, onion powder, paprika and cumin
      • Salt, black pepper, and cayenne to taste
      • Avocado oil to coat the pan
    • Grain-Free Tortillas (from Stupid Easy Paleo):
      • 4 eggs
      • 1/2 cup of your choice of starch (arrowroot, tapioca or potato)
      • 2 tsp of coconut flour
      • 2 Tbsp water
      • 2 tsp grass-fed butter, melted (I use Kerrygold)
      • 1/4 tsp each of garlic powder, onion powder, salt, and black pepper
    • Guacamole Broccoli Slaw
      • about 2 cups of broccoli slaw (I get the pre-made bagged kind, with broccoli, carrots, and red cabbage)
      • about 0.5-0.75 cups of your favorite guacamole (if I don't make my own, I love the one Whole Foods makes)
    1. Start with the tortillas. In a large mixing bowl, combine all of your tortilla ingredients. Use an electric mixer to combine the ingredients, in order to most effectively eliminate the lumps from your mixture, until very smooth but not to the point of frothing the eggs.
    2. Use an 8-inch, non-stick skillet to make the tortillas. Heat the skillet on medium heat. Once heated, pour about 1/4 cup of the tortilla batter onto the skillet, and roll the batter around in the skillet so it is evenly coated (like making a french crepe). Cook about 1 minute on each side, until lightly browned. The edges will curl away from the pan. If you have any issues with this process, you can refer to the original recipe and instructions for these tortillas here. This will make 6 tortillas. Allow the tortillas to cool, or keep them warm in a warm oven.
    3. Next, prepare your guacamole broccoli slaw by combining your broccoli slaw with your guacamole in a medium sized mixing bowl. That's it!
    4. Now, prepare you taco meat. Coat a large skillet with avocado oil (1-2 Tbsp) and heat the skillet over medium-high heat. Once the skillet is heated, add your cubed meat. Stir the meat in the skillet, coating the meat with the oil. Add your taco seasoning spice mix, and stir until it coats the meat and combined with the oil to make a taco sauce. The meat will cook very quickly when cubed! You only need to saute for about 1-3 minutes total, in order to keep the meat nice and tender.
    5. Assemble your goodies, evenly distributing your meat and slaw over the tortillas. Eat up!
    Makes 6 tacos. tacos13  

  • Grass-Fed Meat

    Grass-Fed Meat

    Grass-fed beef has become increasingly more popular, and not without reason. Cows are meant to eat a certain way, and surprise!, that way is not trapped in cages and force-fed an unnatural diet. Red meat has gotten a bad wrap for wreaking havoc on our systems over the last couple of decades, but when we take a closer look at the reality of where the majority of our meat comes from, it is no wonder this poor substitute has been damaging our bodies. We have been eating sick, tortured animals, and if “we are what we eat,” logically our bodies have responded in a similar manner. It is no secret these days that many, many, animals are bred, born and raised in captivity to keep them “fat and juicy,” fed a cheap, unnatural diet to keep investments low and profits high, and subjected to stressful, often torturous environments until they are slaughtered for our consumption. Animals were never meant to live like this, and their bodies have become a toxic environment. Unfortunately for us, our bodies then absorb their toxic meat, and the cycle perpetuates.

    Grass-fed meat is a more conscious choice of meat for many reasons. First, the animal has been raised in a more natural environment, allowed to roam the pastures and eat a natural diet, getting exercise and sunshine in the process. Second, because the animal is allowed to thrive and its body is able to grow healthily, naturally, and with low-stress, their nutritious elements are restored. When you eat grass-fed beef, you are getting nutrition benefits that do not come from “conventional” beef. These benefits, according to Jo Robinson in her article about grass-fed meat, include but are not limited to: vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,” or CLA. You can read much more about the health benefits of grass-fed meats in another one of Jo’s articles here, and I highly suggest that you do so. You will not want to go back to “feedlot” meat afterward.

    Beyond moral and nutrition issues, there is also an environmental factor that goes into conventional vs grass-fed beef. Grass-fed meat is much more environmentally sound, as the manure is not concentrated in one area. Concentrated manure can lead to water pollution and a host of other issues. You can read more about the environmental factors here.

    I urge you to explore the differences between conventional feedlot meat and grass-fed meat, and make a more conscious decision next time you stop by the meat counter. While grass-fed meat is typically more expensive, remember that you are paying for quality, and when it comes to food and the health of your body, quality is crucial.

    Image Source: alderspring.com

  • Dairy-Free Coconut Ice Cream with Salted Caramel and Chocolate Ganache Swirl (White Sugar-Free): Inspired by Salt & Straw

    Dairy-Free Coconut Ice Cream with Salted Caramel and Chocolate Ganache Swirl (White Sugar-Free): Inspired by Salt & Straw

    CCCicecream8 First of all, let me express my excitement about us purchasing an ice cream maker: EEEEHHEEEEEEYEAH! This is the one we got, and we love it! Ice cream is definitely, for sure, abso-posi-lutely my favorite dessert. I don't know what it is, but I have always been an ice cream addict. Which is kind of odd for a lactose-intolerant girl, but I have found dairy-free heaven. Admittedly, my favorite flavor is mint chocolate chip (which, by the way, I have a recipe for that too... we've made it at least 5 times already. Stay tuned :)). But we just got back from our vacation in Portland, Oregon, and in my post about our trip I talked about Salt & Straw and how we both fell hopelessly in love with their dairy-free ice cream. So as soon as we got back, I started working on an ice cream flavor inspired by their Coconut with Petunia's Salted Caramel Bars flavor. Their ice cream had pieces of a vegan/gluten-free caramel cookie, with ribbons of salted caramel and chocolate ganache. While I haven't had the opportunity to explore the idea of a vegan/gluten-free caramel cookie, I was able to throw together a pretty awesomely delicious (toot toot) dairy-free, white sugar-free coconut ice cream with salted caramel and chocolate ganache swirled in ever so lovingly. And seriously, I can't believe how good this stuff is. This is a situation where the whole is certainly greater than the sum of its parts (in my opinion). The ice cream, caramel, or chocolate each alone is good, but together they are fantastic. While I've never had a Samoa Girl Scout cookie (weird, I know... and I was even a Girl Scout. I have no excuses.) I imagine the flavor profile is the same. In fact, I almost named this "Dairy-Free Samoa Ice Cream," except I think they're called "Caramel Delights" now? All updated and modern... I can't keep up. I can't say enough about this ice cream (or its Salt & Straw inspiration), but I think I'm going to let the pictures speak for themselves... CCCicecream1 CCCicecream16 CCCicecream12 Dairy-Free Coconut Ice Cream with Salted Caramel and Chocolate Ganache Swirl

    1. Start with making the ice cream base. In a medium-sized sauce pan, add 2 cans of the coconut milk, the arrowroot starch (this starch helps keep the ice cream creamy and scoopable, even after being in the freezer), the eggs, 1/4 cup of honey or maple syrup, and 1 Tbsp of vanilla extract. Stir to combine, trying to get as many lumps out as you can, and making sure the eggs are broken up and thoroughly mixed in.
    2. Heat this mixture on low, stirring continuously, until it is warm/hot to the touch, but not boiling (you do not want scrambled egg ice cream).
    3. Once the mixture is warm, put the mixture in the refrigerator (I usually just put the whole pot into the fridge so as to not dirty up another bowl) and allow the mixture to completely cool (at least 2-4 hours).
    4. While your ice cream base is chilling, make your caramel and chocolate ganache.
    5. Start with your caramel sauce. I got this caramel recipe from An Edible Mosaic, so if you have any issues, you can also refer to her post.
    6. In a small/medium saucepan, add 1/2 of a can of coconut milk, 2 Tbsp of honey/maple syrup and 2 Tbsp of coconut palm sugar. Bring this mixture to a boil, then reduce to a simmer, and stir frequently for about 15 minutes, or until the mixture thickens and turns a nice, deep amber brown. Remove the mixture from the heat, and add 1 Tbsp of grass-fed butter (or coconut oil for dairy-free), 1/2 tsp of sea salt, and 1/4 tsp of vanilla extract. Stir to incorporate, then pour your caramel into a separate bowl to allow it to cool.
    7. Next, make your chocolate ganache. Again, in a small/medium sauce pan, add the remaining 1/2 can of coconut milk, 1/4 cup of dark chocolate/chocolate chips, 2 Tbsp of coconut oil (this will help the ganache set up and become firm, but not crunchy, when frozen), and 2 Tbsp of cocoa powder. Heat this mixture over medium/medium-high heat to melt all of the ingredient together, and allow it to thicken. I let mine simmer, stirring constantly, until it was the consistency of a thick, hot fudge sauce. Once thickened, strain the sauce into a separate bowl to eliminate any lumps of cocoa powder, and to allow the sauce to cool.
    8. Once your ice cream base is completely cooled, add your base to your ice cream maker, straining it with a sieve as your pour the mixture in in order to eliminate all lumps of arrowroot and egg, and process according to manufacturer instructions.
    9. Scoop about 1/3 of your ice cream into the container you will be storing your ice cream in, and then drizzle about 1/3 each of your caramel sauce and chocolate ganache over your ice cream. Use a butter knife to swirl/fold the caramel and chocolate into your ice cream. Repeat this process two more times, with the rest of your ice cream, caramel, and chocolate. Allow your ice cream to harden in the freezer, and serve when ready! Or eat it as soft serve right away, if you're like me and can't resist :).
    CCCicecream4 Items featured in this post:

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Animals On Vacation: Portland, Oregon

    Animals On Vacation: Portland, Oregon

    We’re back! For those who don’t know, we spent last week exploring Portland, Oregon. As two kids from Richmond, Virginia, Portland was quite a change of scenery. A BEAUTIFUL change of scenery. And food. Holy moly the food options. Richmond is progressing (slowly) but it’s got a long way to go to be on par with Portland in terms of progressive eating habits (whole foods, paleo etc). But what can ya do, we’re southern by heart and stomach here. We spent our days walking around the neighborhood where we stayed (Nob Hill in the Alphabet District), and also the next neighborhood over, the Pearl District, which is a very nice and popular place to be. Luckily, we also had a car, so we were able to head outside of the city and go hiking. While we were only there for 3 full days, we got a lot in! So here’s a synopsis of our trip. And in particular, a review of our favorite things (mostly food, of course).

    mtrainierandmtadams

    This was the view from the plane as we crossed into Oregon/Washington territory. Mount Rainier and Mount Adams peeking through the clouds.

    Portland3

    One of the first things we did when we got settled in Portland was visit Powell’s Books. A landmark in Portland, this place takes up a whole city block. Why, yes, yes I did say a whole city block. As two self-proclaimed book nerds, we obviously couldn’t help ourselves. Three hours in this place. Three. Hours. And I’m not even entirely sure I saw every section there. Needless to say, we geeked out for a while and it was awesome!

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    Portland5

    Image from our Instagram page: youreananimal

    Next on our to-do list (okay, MY to-do list, but let’s just say Andrew didn’t drag his feet too hard) was to visit Salt & Straw. This is another well-known place in Portland, which just ever so luckily was only a block away from where we were staying (a super cute Airbnb find… check it out here. We loved staying there! The location was perfect, and Cynthia, the host, was lovely.) Salt & Straw stole our hearts. It’s become relatively famous because of the innovative flavors they offer (right now they have flavors like Summer Sweet Corn Buttermilk, Plum Sangria Sorbet, Pear with Blue Cheese, and Honey Balsamic Strawberry with Cracked Pepper), and also because of the fresh, quality ingredients they use to create an amazing dessert. Many of their flavors are based on items being sold in the local farmers market at the time. Oh yes, it’s love. We got hooked on their dairy-free flavor, Coconut with Petunia’s Salted Caramel Bars. It’s dairy-free because it uses coconut cream for the base, and then they add in chunks of gluten-free/vegan caramel cookies from a local bakery called Petunia’s, and they also swirl in some extra caramel and chocolate ganache ribbons because YUM. We ate a pint of the stuff. Two days in a row. Yes, yes indeed that really happened. And you know what? I feel okay about it. Oh and by the way, I’m in the process of creating an ice cream recipe inspired by this one. YEEUUS. So look out for that!

    multnomah-falls-portland-oregon

    portland16

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    We really wanted to get out in nature a little bit (animals, remember?) so we decided to go out to a beautiful waterfall hike called Multnomah Falls. It’s a little bit more touristy than I would typically like a hike to be, but we knew that before hand and were told that even with the touristy vibe, it was worth it. This definitely was true. The waterfall itself is definitely very popular, and there were many, many people milling about at the bottom (where the first couple of pictures were taken). However, there is a trail to hike to the top of the waterfall that is much less populated. So that’s exactly what we did. It was a gorgeous hike, with lots of streams and rocks, and peekaboo views throughout. Getting to the top of the waterfall was a little anti-climatic, but the hike itself was worth it. We were walking pretty quickly, and it took us about 1.5 hours to get to the top and then back down. Definitely a steep hike, though. You can see in the last picture the entire waterfall. There is a little overlook right at the top that you hike up to, so you can tell how high and steep the mountain actually is.

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    Image from our Instagram page: youreananimal

    We found out that there is a Paleo-based restaurant in Portland, and our stomachs cried out in jubilation. Cultured Caveman started as a food cart, and has now evolved (he. he. he.) into 3 carts and a restaurant throughout the Portland area. We met one of the owners, Heather, and she was SO sweet. We could hardly contain ourselves with the menu, beyond thrilled that we felt comfortable eating any and all of it. I went for the Carnitas with a side of Zoodles, and Andrew had the main dish of Zoodles and Meatballs with a side of broccoli and bacon slaw. Holy holy holy. I’m still excited just remembering it. Not only was it grain-free (yes, those tortillas are grain-free), dairy-free, whole-food goodness, but it was absolutely de-li-cious. Don’t be surprised if a Cultured Caveman-inspired recipe shows up on here soon too.

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    For our last dinner in Portland, we wanted to have a nice, sit-down meal, so after two different people’s recommendations, we chose Andina. Andina is a Peruvian-based restaurant in the Pearl District, and certainly lived up to the recommendations. We started with a pitcher of sangria, and after letting the waiter know that we didn’t need any bread, he asked if we were gluten-free and we said yes. So he instead (to our surprise) brought us a gluten-free replacement of fried cactus (tasted very similar to potatoes). I ordered the Pescado Al Rocoto Y Kion, which is pictured above (half eaten… oopsie). It was a deep-sea fish, with mushrooms, bok choy, and ginger slices in a pork broth. Absolutely divine. Andrew had Conchas Del Senor Sipan, which were scallops on top of a parsnip and potato puree, with “cannelloni,” which were thinly sliced beets, rolled and stuffed with crab meat. We finished up with a quinoa flour brownie. Oh boy, so worth it.

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    One gem I found for my plane snack were these bars. They are called Betsy’s Best Bar None, and are based out of Portland, but you can also order them through Amazon here.Just look at those ingredients! I didn’t actually believe a protein bar like this existed, and I’m so pleased I was wrong. Plus, there aren’t any nuts, which is great for me because I tend to be a little itchy/sensitive with too many nuts. Usually, I just make my own if I’m in need of a bar that I actually like the ingredients, but in a situation like this, these bars were perfect. I liked the Peppermint Chocolate the best, but she has several different flavors, including Dark Chocolate Chip, Lemon Coconut, Cinnamon Cardamom, and Chili Chocolate Chip.

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    Image from our Instagram page: youreananimal

    After a 20 hour delay in Detroit (yeah, let’s not talk about it…), we finally made it back to good old RVA. Portland was an amazing place to visit, and I’m so grateful we got to take the time to head across the country and experience something new together! Thanks, Portland, for showing us a good time 🙂

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Cod Jambalaya

    Cod Jambalaya

    jambalaya1 Oh my my. I could eat this for every meal for a week, no joke. This recipe came from our need to stretch our budget a little bit farther, as money has been a little bit tight. So instead of housing $20 worth of cod in one sitting, we decided to draw it out by putting it in this oh-so-yummy-in-my-tummy jambalaya-esque stew. Now hear me out, you Nawlins die-hards. I say jambalaya-esque because I know it is not a tried and true jambalaya recipe, and I am sure there are rules and regulations that I know nothing about when it comes to cooking a traditional jambalaya. But that being said, the flavors and composition are definitely a solid nod to the Louisiana specialty, so I will leave it at that. This stew though is one of those comfort foods that makes you want to curl up on the couch with a big ol' bowl and watch a movie with wine and a blanket. Now if that isn't a cozy thought, I don't know what is. Warm, hearty, filling, and flavorful. Plus it makes a lot of food, so perfect for a family meal or for leftovers! Both Andrew and I get two full meals out of this recipe. And bonus! This is absolutely one of those meals that actually tastes even better the next day. You can easily substitute any protein in this recipe, or add sausage, chicken and shrimp for that more traditional jambalaya mix, but if you're like us and want to get some quality seafood and make it last, I would definitely suggest sticking with the cod! This whole week was devoted to preparing for a little obstacle race we like to call the Spartan Race. And by "little obstacle race" I mean actually one of the most physically grueling events I have ever put my body through. So in an effort to bulk up a little before the race, we ate way more carbs/grains than usual, including rice in this jambalaya. However, we found a sprouted rice trio (link in recipe below) that we loved with this meal, didn't make our tum-tums ache, and filled us up to the brim, so it turned out well. So... let's talk about this Spartan Race. For those who have never heard of such a thing, maybe you should keep it that way. Just kidding, kind of. Yesterday we did the Virginia Super Spartan, which is the middle level of their 3 race options in terms of distance. The catch, however, is that this particular race happened to be at Wintergreen, which is a ski resort here in Virginia. And the race took place on the double black diamond mountains. Which means we spent 5 hours hiking/slipping up and down a muddy (it rained) 7.2 miles of mountains, with challenging obstacles strategically placed throughout. We heard several people saying this race was harder than many of the "Beast" level Spartan races, because while those races are longer in distance, they aren't usually on mountain sides. Oh and also NBC filmed it. Which to me says it was "something special." Yeehaw. We made it over the finish line, but just barely. Needless to say, I'm spending most of today on the couch. 10472166_10154544645955113_3890479363221306881_n Cod Jambalaya

    • about 1 lb of wild cod
    • 1 small yellow onion, chopped
    • 1 green pepper, chopped
    • 2 stalks of celery, chopped (make sure the pepper and celery are chopped to approximately the same sized pieces)
    • 1.5 cups of Truroots Organic Accents Sprouted Rice Trio or rice of your choice
    • 8 oz of chicken stock
    • 2 cups of water
    • 16 oz of tomato sauce
    • approximately 1 tsp each of celery salt, paprika, chili powder, garlic powder and onion powder
    • approximately 1/2 tsp each of salt, black pepper, and italian seasoning
    • cayenne pepper to taste (I only use a couple dashes, but I'm not a fan of spicy foods)
    1. Preheat the oven to 400 degrees. Sprinkle the cod with a pinch of the spice mix.
    2. Cook the cod in the oven for approximately 15 minutes, or until the cod has split open. Let rest once cooked.
    3. In a large pot with a lid, saute the onion until soft and translucent.
    4. To the pot, add the water, chicken stock, and rice. Bring the mixture to a boil, then reduce to simmer.
    5. Cover and cook the rice for about half of the designated time on the package (about 15 minutes for the Truroots Sprouted Rice Trio).
    6. Half way through cooking the rice, add the peppers, celery, tomato sauce, and spice mix, and stir to incorporate.
    7. Replace the lid on the pot, and cook the rice mixture for the remaining time based on the package (for the Truroots trio, about 10 minutes).
    8. Turn off the heat, and add the cod, breaking it into large chunks, and folding it in.
    9. Replace the lid of the pot once again, and allow the mixture to steam, without added heat, for another 10 minutes.
    10. Most of the liquid should be absorbed by the rice, but some will remain for a thick, saucy mixture. Once done steaming, stir one last time to fluff the rice and incorporate all of the ingredients. Enjoy!
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    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Listen To Your Body

    Listen To Your Body

    morning-sun-body   Listen To Your Body Above All Other Voices As a society, we often get incredibly caught up in the numbers of nutrition. How many carbs? How many calories? How much fat? I ate X earlier, so I can't eat Y now. I had a really hard run earlier, so I can eat anything I want tonight. I'm doing everything right by the numbers, so why is this not causing me to lose weight/build muscle/feel better? As a trainer in a weight management facility, I hear these questions every single day. And while I do my best to try to answer these questions without turning their hard number-crunching into a pile of useless numerals, I can tell it takes an emotional toll on people who are so caught up in the numbers that they forget to look at the bigger picture. By nature, we are formatted to look for patterns and find logical answers. And for that reason, we think that if we find and follow a magical formula of numbers, we will succeed. Unfortunately, however, the human body is much, much more complex than we may ever know. So as every day people (read: non-scientists), it is likely that we will never know or understand that ultimate perfect ratio for the human body. Not to mention that that ultimate perfect ratio is likely to be different for every single living body. So what do we do when we can't rely on formulas and numbers? We listen to our bodies. If you are living with a chronic illness, that is your body's way of tell you that something is wrong. If you are constantly in a weight flux, something is wrong. If you feel awful, or even just "off" after eating a certain meal, something. is. wrong. But here's the kicker that most people don't want to hear: It may take a while to figure out WHAT is wrong. Weeks, years, decades. But that doesn't mean you just accept it and move on. If your body is telling you something is wrong, you must listen. And you must try to rectify it. Start to take notice. Do your symptoms get worse with a certain food, or specific type of food? Could you eliminate some types of foods for a while and see if it impacts your health? Can you try to add other types of foods that you don't often eat to try to even out any deficiencies you may have, and see if your body feels better with the additions? Beyond getting caught up in numbers, we also tend to get sucked into the latest and greatest "fad diet." While many of the recipes and ideas you'll find on this website coincide with the "paleo" trend or the "gluten-free" trend, I really try to abstain from dietary labels. The reason for this abstinence is simple: Fad diets are centered around making money, not around health. Plus, they put you in a box, and if you label yourself as a certain type of eater and then happen to stray from this box, you get harassed or feel guilty. Walk down the aisles of any grocery store today, and you will inevitably come across a gluten-free section. But take a closer look. While "gluten-free" has gotten a healthy reputation, I can promise you that packages of gluten-free cookies and crackers are no less junk food than gluten-filled cookies and crackers. I repeat: It's. Still. Junk. Food. Once again, it's time to listen to your body (and your brain) above all other voices. A packaged food proclaiming a million health benefits is still a packaged (junk) food. Of course, I'm not condemning all food that comes in a package, but the idea is that you can't trust everything you read. Buzzwords will come and go, suggestions of numbers/what to eat/how much to eat of it will flux, but your body will remain your truth serum. Listen to it.