Left over pot roast with Dijon mustard.
Eggs over-hard with sea salt, crushed red pepper, sugar free salsa (from the jar) and, of course, Boudreaux’s Pipe Cleaner Sauce!
This meal is from Wednesday. I was getting tired of grilled chicken quarters and noticed I had a piece of tilapia in the freezer. I didn’t want to spend any time searching for a recipe, as hungry as I was, so I improvised on the fly. Put it in a skillet over medium heat and put about a tsp of coconut oil in. While that was cooking, I diced up some jalapenos from my now dead plant (stupid cold front). When the fish was light and flaky, I took it out and put the jalapenos in the juices that were in the skillet, then added spicy brown mustard, and some special hot sauce, Boudreaux’s Pipe Cleaner, both paleo by nature. Let that simmer until it thickens, then pour over the fish. Sorry, I ate half of it before I got around to taking the picture.
The farmers market near my house is going to get me into trouble if I continue staying up until 3am finding new recipes for my produce addiction. So I fried up my eggplant in Paleo Breadcrumbs.
About 3 eggplant slices into this, I cut myself with the knife and my breading station quickly transitioned into something that resembled a crime scene. I called it a day. Sorry for the crappy pics, I’ll work on my foodie settings when I’m not bleeding profusely.
Curry is one of my favorite dishes and this Everyday Paleo recipe produced one of the best batches of Red Thai Curry Pork ever. I didn’t bother with the riced cauliflower this time around.
This was a huge hit this morning. The chorizo was way too spicy for my 1 yr old (opps) but my husband ate two of them on an English muffin. The sweet from the pepper mixed with the spicy from the chorizo made for an awesome taste 🙂
-Red bell pepper
-Slice bell pepper into rings
-Spray pan with cooking spray, place the peppers, and crack an egg in each ring. Cover and cook on low-medium heat.
-Top with chorizo
Bear with me as I get used to this whole blogging thing.
Quick background on my typical diet and how much I am obsessed with this Paleo stuff. I am just shy of two weeks on Paleo and I am proud to say I’ve only cheated once. The cheat occurred by licking the frosting off of my finger from cutting my birthday cake and handing it out to co-workers. Guilt set in and then I quickly got over it. Prior to this challenge, I’ve suffered from insane headaches (almost daily) and terrible heartburn from just about anything I eat. Due to the headaches/migraines, I cut out most sugar and don’t go near any artificial sweeteners, so that transition was not difficult for me. I still use Stevia, mainly because this is the sweetener from heaven and hasn’t had any negative affects on me at all. Since starting eating Paleo, I haven’t had a single headache….let me repeat…NOT A SINGLE HEADACHE. I’ve also not experienced one bout of heartburn. So no pills for me!!
My scale broke 3 days before this challenge so I can’t say if I’ve lost any lbs. Honestly, I am happy it broke because I’d be stepping on the thing every 10 min like a crazy person. All I know is I feel great. If this is what it takes to feel like a rockstar, then I don’t see why I haven’t been eating like this for the past 28 years. I am looking forward to finding new foods and sharing some ideas (can’t guarantee they will all be good) with all of you! Enjoy!
The “what’s left in my fridge” Fritatta…Yum
2-3 pieces of Maverick Ranch Applewood Smoked Nitrate-free bacon (found at publix)
Large portobello mushroom head chopped
Handful of fresh spinach
Dash of almond milk (coconut milk would be better but that’s all I had)
Pre-heat oven to 350F.
-Cook up your bacon. Crumble into pieces and set aside.
-Saute your veggies in coconut oil and skillet adding the spinach in the last few seconds to wilt.
-While veggies are sauteing, whip your eggs and milk together adding some pepper to taste.
-Throw the bacon back in the skillet and pour your egg mixture on top. Make sure the veggies are evenly displaced in the skillet. Remain on medium heat for a few minutes till the bottom of the fritatta sets.
-Place skillet in the oven for about 10-15 min till eggs look cooked. Fire up your broiler for about 5 min and you’re all set for a crispy delicious breakfast.
My kid loved it. I loved it…and I am planning on going to a 3 year old b-day party today. Knowing that there will be no Paleo grub at a b-day party and the possibility of stress onset by screaming children could cause me to dive into some cake pops….I will be packing this for later. Re-heat tomorrow morning and it is just as good. Hot sauce is also an option!
I got a little Paleo lost over the holidays but I am back to another strict 30 days. Day 2 in and I already have the sugar withdrawal headache. I know it gets betters so I just need to stick it out.
I made a new recipe tonight for dinner. Sharing as it was not too bad. I also made the Paleo BBQ sauce last night which was too thick and tomatoey for my liking. I posted the recipe here too just in case you are interested in that too.
Coconut Chicken Nuggets with Paleo BBQ Sauce
Recipe Link: http://www.multiplydelicious.com/thefood/2011/09/coconut-chicken-nuggets-with-paleo-bbq-sauce/
1 pound ground chicken
1 egg yolk
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup + ½ cup almond flour
½ cup unsweetened shredded coconut
½ cup coconut oil
Salt and Pepper
Preheat oven to 375 degrees.
In a bowl combine ¼ cup almond flour, ½ cup coconut and salt and pepper. Mix to combine.
In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt and pepper. Mix well until everything is incorporated.
In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls. (I made mine more flat so they were more like traditional nuggets and less like meatballs)
In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows).
Paleo BBQ Sauce
3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste (if i make this again, I will use less tomato paste)
4 tablespoons shallots, minced
4 cloves garlic, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil
Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
I had a salad on the side but didn’t take a picture of that…..
This would be fun to try to make….
So you think you are not addicted to sugar, eh? Watch these videos. See if you can’t identify yourself in the video’s information!
Yum!!! This was good and really easy. I love Cuban Sandwiches and this was close to that minus the bread and the cheese
1 pork tenderloin, about 1 1/2 lbs.
1/2 lb. thinly sliced deli ham
1/4 lb. swiss cheese, optional (I didn’t use)
1/2 c. dill pickles, sliced into long strips (I used the dill stackers so no slicing was required)
4 T yellow mustard
2 T honey
S&P (it didn’t need any extra)
Preheat over to 450
The website shows how to cut the pork so check it out here: Recipe and Cutting Demo
I didn’t cut the pork like this because I had a thin cut of meat so I sliced it almost in half and stuffed it like a pita and tied it together.
1. Mix together the honey and mustard in a small bowl
2. Layer the ham, cheese and honey mustard into the pork loin. When you’ve gotten about half way through, add the pickle slices (I layered in random order and did two layers of pickles because I like them that much)
3. Once you’re finished, roll the pork up and tie together with butcher’s twine
Recipe says to sear the pork and then bake. I just tossed it in the over and baked it for about 30 minutes (kept checking it so time is an estimate)
It is even good as leftovers as I am sitting here eating it again as I type this. And, the 4 year old said it made her tummy tickle. That sounds like a good thing to me!
Well long for me. I typed this on a forum after someone asked me a few questions, and wound up typing on and on:
6’1″, usually right at 177lbs in the morning. A year ago and also before I started I was between 180 and 185lbs. Before I left for Qatar I was usually 180-182lbs, and after switching to the paleo diet I leveled out at 177lbs but got a whole lot stronger. Still working on flexibility because I have next to none from the hips down and it greatly reduces how much I can lift as far as squats and oly lifts go, even with shoes on.
As far as daily calorie and protein intake I have no idea, but I can sit down after not eating for a few hours and gobble up a 22oz strip steak plus a bag of steamed broccoli or microwaved yam (big yam). When I make fruit smoothies it has two scoops of whey (unflavored, http://strongerfasterhealthier.com/product/12), and a dose of their fish oil which usually comes out to over a liter of stuff and I’ll drink it all… holds me over for a few hours. What I eat is 90% good with some oreos thrown in because they make me happy, however when I eat is another story… I am not a good at prep so I often find myself with nothing to eat when I’m hungry, and wind up waiting until I can eat. I don’t mind skipping meals but some days it’s real bad like today, I’ve been sick all day and last night and have only eaten 3 burger patties (1/2lb before grilling ground sirloin with bacon in it) and I mega cheated with a large mocha frappuchino. BAD…. BAD ANDY…. *slap* So I’ve been starving all night and wanting to grill up the 3 steaks i have in the fridge, but will probably do that tomorrow morning.
basically I really try to just stick to the paleo basics: lean meat, vegetables, fruits, nuts, and seeds. There’s a ton of cool recipes and what not if you like to cook, but I don’t and usually just quickly make raw food. I do make almond meal pancakes from time to time because it is super easy and tasty and filling. Typically though, it’s meat, veggies, and fruit.
Out in Qatar it was easy because the dining facility had everything already cooked and I at chicken breast 95% of the time plus whatever side. The HARDEST part and probably the hardest thing to cut out was sugar. That includes corn syrup, hfcs, cane syrup, brown sugar, pure cane sugar, anything that is refined sweetness was OUT for 30 days. It got easier after a while, and I was never tired throughout the day but the first week was super tough. Also cut out was all grains and cereal grains and dairy. Nowadays I drink milk from time to time, but I’ll chug half a gallon of whole milk for a snack to keep something in me until it’s epic meal time. Sometimes I’ll mix that protein powder with milk too.
During one crazy hectic week in January, i was sleeping like 3 hours a night and hardly eating anything because of work and dipped down to 172lbs. Not only did that freak me out but it also gave me an almost meth face which is still lingering. People have noticed it too, there’s just a dip under my left cheekbone which is enough to cast a shadow and it looks like i’m on crack or something :olo: i was able to get the weight back plus drop a percent of body fat in the next couple months.
That is another thing tha tI try to closely monitor because I don’t have much… usually around 7%. It’s gone under 6% before and that was last year where I completely burned out. Basically I’ll try to keep it at 7-8% and second-handedly watch it through weight. If my weight changes enough like 2lbs up or down, and stays that way for 5 days or so, I’ll go get it checked (for free, of course.. in the bod pod). It usually dips too because i’ll forget to include an avocado or nuts to snack on (no homo) here and there.
so in conclusion, i know the paleo diet is the shiznit because a year ago my poops were small and heavy, and now they are massive (like 15″+), one solid piece, and float. I swear these things must weigh a good 2lbs too. I’ve had them wrap around the waterline 1.5 times. Almost sad to flush it too, cuz they’re so beautiful.
Body weight is steady, and as long as I can keep pushing to absolute failure with back squats, I can only get better.
That’s another thing…. two months of the 20rep program improved absolutely everything. Yes it hurt like hell for a while and I could barely reach to put my socks on for weeks, but after healing it was all good.
another thing, I gave up on trying to weigh a certain weight a while ago, after i saw that my 180-182lbs prior weight was because of the bad (aka american) diet. So don’t ever try to weigh a certain number… you are going to weigh what makes you perform your best within your diet and exercise/lifestyle regimen… don’t go chasing waterfalls…
/dissertation…. why did i type so much. must be bored