Soft Almond Flour Tortillas - Dairy Free, Egg Free, Nut Free, Grain Free, Coconut Free

Soft Almond Flour Tortillas

These tortillas will taste exactly like your normal flour tortillas...they are absolutely delicious and pretty easy to make!

• Ingredients 
  
  • 1 1/2 cups of Tapioca Starch (plus more for work surface)
  • 1 cup of blanched almond flour
  • 2 teaspoons of xanthan gum or guar gum 
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of double-acting, aluminum-free baking powder
  • 4 tablespoons Spectrum palm (vegetable) shortening
  • 4 large egg whites
  
  
•  Directions
  
  
  1. In a bowl, whisk the tapioca starch, almond flour, xantham gum, salt, and baking powder until blended and lumps are worked out.
  2. Add the shortening and egg whites and mix with your hands to create a smooth, slightly sticky dough.  Note:  I used disposable gloves....it worked great and the mixture didn't get all stuck to your hands.
  3. Sprinkle some tapioca starch on a sheet of parchment paper.  Place the dough on the parchment.  Dust a little more starch on top of the dough, then use a rolling pin to roll out the dough paper-thin.  The tortillas will double in thickness when you cook them.
  4. Cut the dough into circles using a small bowl as a guide.  You could also use a pizza cutter to cut your own size circles or ovals.  Carefully remove each circle, using the parchment paper to assist you.
  5. Place a dry skillet over medium heat.  Cook the tortillas one at a time for 20 to 30 seconds on each side.  Remove to a cooling rack.  If you want to make them into taco shell shapes, bend them while warm and allow them to cool in that shape.
  6. After cooking all of the cut tortillas, gather up the leftover dough, roll it out again and continue cutting out tortillas until you have used all of the dough.  Cook and shape the remaining tortillas.
  7. Store the cooled tortillas in a sealed bag or container at room temperature.  Note:  The tortillas can harden as they sit.  To bring them back to life, simply heat them up again.  I just threw them in the microwave for 10-15 seconds right before serving.
   
  • Additional Info - Prep Time: 15-25 minutes / Cook Time: 20 minutes / Yield: 10-16 tortillas.  You can obtain most of the above ingredients at Whole Foods and/or Wegman's.  You can also order them off of Amazon.  I get my Spectrum vegetable shortening on Amazon. 
  
  
  
  
  
  
  

Paleo Waffles

THE "BEST" PALEO WAFFLES

Ingredients

• 2 packed cups of blanched Almond Flour
• 1 cup Tapioca Flour/Powder (starch)
• 4 Tsp Baking Powder
• 4 TBS of granulated Sugar (any variety - I used Palm Sugar)
• 1/2 Tsp Salt
• 2 Large Eggs
• 1/2 cup of Melted Butter 
• 1 cup of Milk (dairy or nondairy - I used coconut milk)
• 2 Tsp of Coconut Vinegar (or Regular Vinegar)

Instructions

1. Pre-heat waffle maker.
2. Mix all ingredients to create waffle batter
3. Spray griddle with oil (I used coconut oil spray) and pour batter onto pre-heated griddle. Times may vary depending on your waffle maker.  Recipe will yield between 5-10 waffles depending on the thickness of each waffle you make.  I made regular waffles (not Belgian), so I was able to create more.

Note:
We topped the completed waffles with fresh blueberries, pure maple syrup and Olivio Coconut Butter......SOOO GOOD!

Thanks to @britanyangel for influencing this recipe....I changed your original up a little, but seriously it was delicious!

Paleo "KFC" Chicken Tenders

Paleo "KFC" Chicken Tenders 

These are seriously going to change your life....delicious (better than KFC, but same consistency/flavor), gluten free, egg free and baked...NOT fried....unbelievable! 

 

 

Ingredients

• 1 lb Chicken Thighs, cut into strips

Wet mixture
• 1/4 cup hot sauce (I use Franks Original Hot Sauce)
• 5 Tbs Butter (Dairy or Nondairy)
• 1 Tbs Starch (Tapioca, Arrowroot or Potato Starch)
• 5 Tbs Milk (Dairy or Nondairy)

Breading
• 1/2 Cup Tapioca (Or Arrowroot or Potato Starch)
• 1/2 Cup Blanched Almond Flour
• 1 tsp Black Pepper
• 1/2 tsp Salt

 

Instructions:

1. Preheat oven to 400 degrees.
2. In a microwave safe bowl combine wet mixture ingredients and heat until thickened in the microwave (1-2 minutes) or on the stove top in a sauce pan. If using the microwave whisk liberally as soon as you remove the bowl. If using the sauce pan- whisk continually while it thickens.
3. In another bowl combine breading ingredients.
4. Drop chicken strips into wet mixture and then heavily dredge in breading mixture; place on foil lined baking sheet. Repeat until all chicken strips have been coated. Drizzle chicken with a little oil.
5. Place chicken in oven for 35-40 minutes; chicken will be golden brown and cooked through!

Notes:

To make this recipe NUT FREE- use homemade Sunflower Seed Flour instead of the Almond! 

 Original Recipe courtesy of @brittneyangel

Pizza Spaghetti Pie

Pizza Spaghetti Pie 

 

 

Prep Time: 20-30 minutes  / Serves: 3-4 / Cook Time: 1 hour

 

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• ½ yellow onion, diced
• 1 cup pizza sauce or marinara sauce (no sugar added)
• 1 bunch of fresh basil (dried basil can be used too)
• salt and pepper, to taste
• 3 eggs, whisked
• (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal - I actually added some grated Parmesan into the mixture before putting it into the oven)

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

Original Recipe courtesy of Paleo OMG.  :-)  Love!

Paleo Dark Chocolate Chip Cookies - The Best Recipe!!

Paleo Dark Chocolate Chip Cookies

 Ingredients:

• 2 cups blanched almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon pure vanilla extract
• 1/2 cup grass fed butter, melted
• 1/2 cup raw organic honey, melted
• 1/2 cup of your favorite dark chocolate chips

Directions:

• Preheat your oven to 325 degrees Fahrenheit (177 Degrees Celsius)
• In a mixing bowl or stand mixer, combine your almond flour, coconut flour, sea salt, and baking soda and mix well.
• In a smaller mixing bowl, combine your egg, vanilla, melted butter and honey and mix well.
• Add your wet ingredients to your dry ingredients and mix ensuring you incorporate all of the ingredients.
• Fold in your chocolate chips and mix to spread them out evenly.
• Using a medium cookie scoop or tablespoon, spoon the batter onto parchment lined cookie sheets leaving room for the cookies to spread a bit.
• Place in the oven and bake for 13-15 minutes or until done.
• Remove and place your cookies on a cooling rack.
• ENJOY!! 

Sweet Potato Souffle - So Delish!

Sweet Potato Souffle

This dish was so easy to make!  It's best if you time this dish so it can be served within moments of coming out of the oven.  I doubled the below recipe and made it as a side dish for a 12 pound ham - it went perfectly!! 

Ingredients
3 large sweet potatoes, peeled and chopped
2 eggs
1/2 cup grass-fed butter
1/4 cup coconut milk
1/2 cup maple sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt

Directions
Peel the sweet potatoes and chop them into 2 inch pieces.  Place the sweet potato pieces in a medium saucepan and cover with water.  Bring the water to a boil and cook until the sweet potatoes are fork tender (about 30 minutes).  Remove the saucepan from the heat and drain the water.

Preheat your oven to 350 degrees.  Place the boiled sweet potatoes into a high-speed blender or food processor.  Add the eggs, butter, coconut milk, maple sugar, baking soda, cinnamon, and salt and process the mixture until smooth.  Pour the mixture into a large souffle dish, and bake for 45-60 minutes.  The souffle will be done when you can gently shake the dish, and the souffle is firm but jiggles slightly.

Serves 6

Recipe courtesy of Gather -The Art of Paleo Entertaining

Orange and Cranberry Scones

Scones are a traditional Scottish bread that is lightly sweet and usually served with tea around the world.  For these scones, it's easy to make delicious variations by adding different fruit to the batter (or organic dark chocolate chips -YUM).  They're wonderful served with apple butter and a hot cup of tea.  :-)

Ingredients:

• Orange Scones
• 2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• Zest of 1 orange

• Cranberry Scones
•  2 cups blanched almond flour
• 1/4 cup + 2 tablespoons arrowroot flour
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 2 tablespoons pure maple syrup
• 1/4 cup coconut oil, melted
• 1 egg
• 1 cup dried cranberries

Directions:
Preheat your oven to 350 degrees.  In a medium-sized mixing bowl, combine the almond flour, 1/4 cup of arrowroot flour, salt, and baking powder.

In a separate small mixing bowl, combine the maple syrup, melted coconut oil, and egg.  Blend with a hand mixer until smooth.  Pour the wet ingredients into the dry ingredients, and blend until all ingredients are evenly combined.

To make orange scones, add the orange zest.  To make cranberry scones, add the dried cranberries.  Add two tablespoons of arrowroot flour to the batter to thicken the dough.

Line a baking sheet with parchment paper, and form the dough into a ball.  Place the ball of dough on the parchment-lined baking sheet, and flatten it slightly.  Carefully cut and separate the dough into eight equal wedges, and bake at 350 degrees for about 20 minutes.   OMG....so delish!

Serves 8

Recipe of the Day - Paleo Egg Breakfast Squares

Paleo Egg Breakfast Squares

You can make these egg squares ahead of time then reheat in the morning for a quick meal at home or on the go. All you need is a pound of (ideally organic pasture-raised) pork breakfast sausage and a dozen eggs. With just those ingredients and a little oil, salt and pepper you’ve got breakfast – double it and you have enough for a few days.  Adam and I also add onions, green peppers and red peppers....but really, you can add any extras that you want!

Ingredients

• 1 lb ground pork breakfast sausage (pasture-raised, organic if possible)
• 1 dozen eggs
• Sea Salt and Pepper to Taste
• Onions/Red or Green Peppers or other veggies (optional)
• Parchment Paper

Instructions

1. Preheat oven to 350 degrees F.
2. Crumble and brown the pork sausage in a frying pan or cast iron skillet.
3. In a medium/large bowl mix one dozen large eggs with a whisk or fork and season with salt and pepper.
4. Line a pan with parchment paper to prevent the egg from sticking to the pan.  
5. Add your cooked sausage (and onions/green/red peppers or any other ingredients you desire) to the eggs in the bowl.
6. Pour the egg mixture evenly into the pan.
7. Cook for 30-35 minutes. Remove from the oven and allow to cool for about 10-15 minutes.
8. Cut and store in the fridge.
9. Whenever you need breakfast or a quick meal, grab a square and microwave/nuke it for 30-60 seconds.  Sometimes I also add some salsa on top....YUM!

Semi-Homemade Paleo Spaghetti and Meatballs

Semi-Homemade Paleo Spaghetti and Meatballs

 

For those of you craving some pasta and meatballs, this is a great healthy substitute.  My Paleo husband and I thoroughly enjoyed it! 

 

Ingredients (feeds 4-6 people):

• A tablespoon or two of ghee (organic butter) - you can also use real butter if you haven't ordered ghee yet.....!
• A pound of uncooked Italian sausage
• A pound of ground beef/veal/pork mixture
• 1 package of mushrooms sliced
• Two (2) packages of Kelp Noodles - you can also use zucchini spaghetti
• Two (2) jars of your favorite spaghetti sauce (or homemade marinara if you prefer) 

I ordered these Kelp Noodles and Ghee from Amazon.com.  Fast delivery! :-)

 

Instructions:

• Take the sausage out of the casing and roll them into little meatballs (ingenious, right??).
• At the same time saute your ground beef/veal/pork mixture and sliced mushrooms separately in a skillet.
• Melt one (1) tablespoon of ghee (or butter) in a large skillet over medium heat.  When the pan was hot, I fried the mini meatballs in a single layer in the pan until they were browned on all sides.
• After the meatballs, ground beef/veal/pork and mushrooms were cooked, I added them all to a big sauce pot and added my marinara sauce.  Bring the sauce to a boil.
• Cover the pan and simmer the sauce for 5-10 minutes.
• Rinse off the kelp noodles in a colander (I also put mine in the salad spinner to remove any excess water) and then add them to the meatballs and sauce.
• Cover the pan and simmer the sauce/noodles for a few minutes until the noodles are tender.
• NOTE: The softened noodles resemble Asian bean thread noodles, so don't expect them to have the taste and texture of Italian pasta....but hell, it's darn good!
• Additional NOTE: Adam and I added a bit of grated cheese and Italian red hot pepper....great compliment!

Cooking the Mini Sausage Meatballs - YUM!

 

 

The Paleo Wife is Back in Action with a New Recipe of the Day!

Crock-pot Mexican Chicken Soup/Stew 

over Cilantro Lime “Rice”

  Note: I was craving some Mexican food and needed something easy for dinner tonight and leftovers for Adam's lunch tomorrow, so I basically doubled all of the ingredients below to make a super batch....!  :-) Pictured above is my dinner bowl....it was pretty amazing!

INGREDIENTS

For your crock-pot:

• 1 tablespoon olive oil
• 1 lb chicken breast
• 1/2 cup chicken broth (use a little more if you want it more “soupy”)
• 1 (14 oz) can diced tomatoes
• 1 yellow onion, sliced or diced
• 1/2 (14 oz) jar of roasted red peppers
• 2 cloves of garlic, peeled and smashed (just smash it was the side of a knife)
• 1 tablespoon chili powder
• 2 teaspoons cumin powder
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• pepper, to taste

For your cilantro rice:

• 3-4 tablespoons cilantro, diced
• 1 head of cauliflower
• 1/2 lime, juiced squeezed
• 1 tablespoon olive oil
• pinch of salt

 

Instructions

1. Pull out your hand dandy crock-pot. People have been asking for more crock-pot recipes so HEAR YA GO!!!! Hooooooo ray!
2. Literally throw all your crock-pot ingredients into the crock-pot. Mix around. Turn on high for 3.5-4 hours or until your chicken is shredable (is that a word?) with two forks. I love shredded meat.
3. When your crock-pot only has about 30 minutes to go, preheat your oven to 400 degrees.
4. Pull out a baking dish to prepare your cauliflower. Pull off all the leaves and cut off the stem, then dice your cauliflower into smaller florets and place in a baking dish.
5. Sprinkle with olive oil and salt. Put in oven and baking for 20-25 minutes or until cauliflower is tender.
6. Once the cauliflower is done cooking, grab your food processor with the shredding attachment. Add cauliflower and rice it up!
7. Add riced cauliflower to a bowl. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.
8. Once your chicken is all cooked in your crock-pot, take a fork and shred the chicken directly in the crock-pot. Then pour ingredients over cauliflower rice. Slice an avocado and put that on top.
9. Consume!!!

Recipe of the Day - Paleo Pumpkin Pie

Paleo Pumpkin Pie

 

Happy Thanksgiving - Paleo Style

HAPPY THANKSGIVING - PALEO STYLE

 

Hello to all of my friends and family!

It's been a crazy week before the holiday, as I'm sure it's been for all of you!   Can I start by saying how excited I am to chow down on some Thanksgiving grub?   It's gonna be awesome!   Many of you may think that it will be hard to turn away stuffing on the biggest stuffing day of the year....nope....not hard at all.  I am excited for all of the food and how great I will still feel after eating it!  :-)   I will probably eat myself silly today, but my body won't feel stuffed and bloated because all of the foods I will be partaking in will be good for my body!

Here's my plan of attack for today:

• Turkey
• Ham with Pineapple
• Butternut Squash
• Sweet Potatoes with Butter and Cinnamon
• Green Beans
• Roasted Brussel Sprouts
• Fruit - Strawberries/Grapes/Apples
• Paleo Pumpkin Pie (Recipe of the Day Today)
• Dark Chocolate
• Anything else yummy I can get my hands on!

As my husband puts it - "Turkey up suckas!"   Love you all -  We are so thankful for all of the wonderful friends and family in our life!

Before and After Pictures

Some of my friends/family have already seen the BEFORE and AFTER in person and through my pictures, but I figured that I might as well put it all out there for those of you who need a little extra inspiration to get healthy.  Not only do I follow the Paleo eating plan for my weight, but also for health reasons and to prevent diseases such as diabetes, heart problems, cancer, etc.

Questions about the science behind the Paleo plan?  Really - read the Paleo Solution Book - http://www.amazon.com/Paleo-Solution-Original-Human-Diet/dp/0982565844/ref=sr_1_1?ie=UTF8&qid=1321330558&sr=8-1

BEFORE - 2009-2010:

AFTER - November 2011:

October 2011

November 2011

November 2011

 As of today, Adam has lost 30 pounds (and he is now at his military weight...which he proudly says is 170 pounds....and he is 6'1") and I have lost 50+ pounds (how crazy is that).  I look at the pre-weight loss pictures and I'm really at a loss for words.   I didn't even realize I had gained so much weight.....it was unbelievable to me.....but after seeing these pictures....seeing is believing and I never want to go back.  :-)  Thank you to Cooper, Adam, and all my family/friends who have supported me in my efforts....love you all!

Recipe of the Day - Basic Paleo Biscuits

Basic Paleo Biscuits

Ingredients:

• 6 large egg whites
• 1/4 cup (40g) coconut flour
• 3/4 cup (120g) blanched almond flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons butter or coconut oil
• dash of salt (optional)

Directions:

• In a bowl, whisk the egg whites until they are frothy.
• In a separate bowl, mix the two flours and baking powder, and then with a knife or a fork, cut in the cold butter (or coconut oil) and add salt if using.  You want to make a crumbly mixture.  Let this sit in the refrigerator for 15-20 minutes.
• Preheat the oven to 400 degree F.
• Remove flour/butter mixture from fridge, and gently fold in the egg whites, stirring to combine.
• Spoon the biscuit batter onto a greased sheet pan or into muffin tins (I used muffin tins).  
• Bake for 12-15 minutes or until golden brown.

Variations:  

If you do allow a bit of dairy in your life, try these with some shredded cheddar cheese (least processed) and chopped jalapenos mixed in.  Some crumbled-up bacon in these is also AWESOME!

Tips and Tricks - If you ever have a need/hankering for "breadcrumbs", use these biscuits!  Cut them in half and toast them in the oven to dry them out.  Toss them in a food processor or blender to get them broken down into the crumbs, lay them out on a sheet pan, and toast until crispy. 

Recipe of the Day - Stuffed Pork Tenderloin

 Stuffed Pork Tenderloin

This is a great fall recipe!  I love taking a classic pork tenderloin and making it even more delish - the other white meat reigns supreme tonight!

INGREDIENTS:

• 2 pound pork tenderloin
• 2 apples, peeled and cored, cut into chunks
• 1/2 teaspoon cinnamon
• 1 tablespoon honey
• 1 teaspoon of lemon zest
• Black Pepper to taste

 DIRECTIONS:

• Butterfly the pork tenderloin lengthwise and roll out to form a flat, uniform piece of pork.  Preheat your oven to 350 degrees F (175 degrees C).
• Place apples, cinnamon, lemon zest, and honey into food processor and pulse until the mixture looks like a chunky applesauce.  Careful not to overdo this.  Chunkier is better in this case. 
• Pour the apple mixture onto the flattened tenderloin and spread around evenly.  Carefully roll up the pork starting at the long side, then place on a non-stick baking sheet.
• Bake for 45-60 minutes (about 25-30 minutes per pound).  Remove from the oven when internal temperature reaches about 150 degrees F (75 degrees C).  Let rest in pan for 10 minutes.

  

SIDE DISH IDEA:

• Tonight I used a Trader Joe's veggie mix.  It was shredded brussel sprouts with red onions, hazelnuts, bacon and cranberries.  After cooking it in a pan with some EVOO on the stove for a few minutes, I took it off and glazed it with some homemade balsamic vinaigrette.  It was seriously delish....I could eat this stuff all the time.  Two thumbs up!

Tips that Helped Me and Could Keep You on Track

I have had a few friends email and call me to snag some sweet tips on how I made it through the first 60 days and how I stay full steam ahead on the Paleo track.  What did I eat when I was craving junk food?  What did I do when I was too tired to cook a fresh meal when I get home?  How in the H-E-double hockey sticks did I make it through Halloween with all that candy?  The secret to the last question is a nice glass of red wine!  :-)  Yes, you can have red wine on Paleo (in moderation).

Below are some tips that may assist ya'll:

• Too Tired to Cook?

1. Chipotle....!  I usually get the burrito bowl with fajita veggies, double chicken (or steak), mild salsa, extra lettuce and some guacamole.  It hits the spot and is a quick stop on the way home.
2. Whole rotisserie chicken from Wegmans, Whole Foods, Safeway or a grocery store in your area.  Most grocery stores carry these now for under $8.
3. Chicken or Pork Sausages - throw those babies on the grill or in a frying pan with a little EVOO (extra virgin olive oil) and they are delish.  
4. Broil or grill a whole package of chicken breasts (we buy the big family packs) on Sunday and then put them in the fridge.  We like to have something quick and easy to heat up during the week.
5. Tuna Fish - get the canned tuna with no added salts from Trader Joes or a healthy food store in your area...add some red onion, celery, pepper or whatever you want and munch that down.
6. Make a stir fry ahead of time and keep it in the fridge to heat up on a late night home from work.
7. For quick veggies, use the frozen veggies that you steam in the microwave.
8. Cut up fresh veggies, mix in a bowl with EVOO and spices of your choice, then throw them evenly in a Pyrex or oven-safe pan/dish and roast in the oven at 400 degrees for 8 minutes, stir, then another 8 minutes.

 Picture above is the amount of veggies that Cooper makes for three (3) days.  He roasts them and then reheats them at work.  He eats A LOT of veggies. :-)

• Tasty Treats

1. Greek Salad with Gyro Meat or Chicken on Top (the gyro meat with no breading filler)
2. Refer to my Chipotle Tip Above
3. A big burger wrapped in lettuce with pickles, tomatoes and onions.
4. Sweet Potato Fries
5. Fried Yuca (tastes just like regular fries) - YUM
6. Dark Chocolate (70% or above cocoa)
7. Spaghetti Squash (instead of pasta - tasty spaghetti squash and meatball recipe to come!)
8. Frozen Grapes
9. Make your own fruit and nut mix with cashews, almonds and dried cranberries.
10. Fried Chicken - made with almond meal - recipe to come!

• What kinds of foods do I have for breakfast?
1. 2 slices of Regular or Turkey Bacon
2. Fresh Strawberries or other Fruit
3. A Piece of Adam's Special Banana Nut Bread (made with almond flour) - recipe to come!
4. Eggs (scrambled or over easy)
5. Sausage
6. Coopers Egg Souffle - recipe to come!

• What kind of alcohol is Paleo-friendly?
1. Red Wine
2. Nor Cal Margarita (1-2 shots of tequila, squeeze of lime, salt on glass, soda water)
3. Vodka with a squeeze of orange and soda water.
4. Gin with soda water.
5. Any non-sugar drink you can create - no tonic water - only soda water.

• Tasty Snack Foods
1. Pistachios
2. Cashews
3. Almonds
4. Walnuts - good source of Omega 3 and healthy fat
5. Fresh Veggies
6. Fruit (reduce your daily fruit intake if your goal is weight loss)
7. Dried Fruit
8. Jerky (we make our own venison jerky)
9. Hard-boiled Eggs
10. Avocado
11. Paleo Apple Chips - recipe to come!
12. Fresh Tomato slices with fresh basil, drizzled with EVOO. 

• Taking My Vitamins DAILY
1. I take about 6-8 Fish Oil (Omega 3) Tablets Daily - this keeps up my energy - check the Paleo Solution book for how many YOU should be taking.
2. I also take two (2) Vitamin D3 tablets daily.
3. Check the Paleo Solution book for vitamins to help in your healthy lifestyle.
• LINK: http://www.amazon.com/Paleo-Solution-Original-Human-Diet/dp/0982565844/ref=sr_1_1?ie=UTF8&qid=1320454641&sr=8-1 

Good Article for Tonight's Read

Check out the below article.....I heard on the local radio today that Paleo restaurants were becoming established around our area....you better believe we will be finding them...!

http://www.fastcasual.com/article/185563/Paleo-Diet-inspires-new-restaurant-concept

We ate leftovers tonight due to after-work activities....so look for a new recipe tomorrow! 

Recipe of the Day - Frozen Grapes

I know....not much to it, hunh?  Frozen grapes, really??  Well....they are delicious and hit the spot when you are craving something sweet.......we buy the seedless green grapes, wash them and then put in the freezer.  It's an awesome little snack....thanks to Habel and Cooper....!  Here's to the simple things in life!



Paleo Quick Start Guide......

The first 30 days of Paleo are the hardest (as is with any diet eating plan).....you want everything you can't have....such is life.  :-) 

Paleo Quick Start Guide

1. Clean out the Pantry
2. Go shopping
3. Cook!
4. Go for a walk
5. Sleep!

1. Clean out the Pantry

We do not have self-control. PLAN AHEAD! Don’t have tempting foods in the house. Remove the bread, rice, pasta, cookies, crackers, puddings, ice cream, waffles, juice, sodas, cereals, oatmeal, artificial sweeteners, yogurt, teriyaki sauce, canned soups, chips, noodles…all refined, packaged foods. Bag it all up, take it to a food bank or homeless shelter. No, the kids do NOT need crackers and Goldfish. They might actually be healthier if YOU are healthier!

2. Go shopping
Now it’s time to fill your cupboards with food worth eating. 

Protein

Ideally these options are grass fed or wild caught. If you cannot find those should you eat a bagel? No! Conventional options are fine. Beans and rice do NOT count. Land: Pork, beef, lamb. Sea: Trout, salmon, shrimp, crab. You know…fishy type stuff! Air: Chicken, turkey, duck, ostrich. I know, ostrich is flightless don’t get cheeky. Round things out with some good quality bacon, omega-3 enriched eggs and some items like chicken apple sausage to help you with breakfast on busy days.

Veggies

Ideally these are local and organic, but again, this should not be a deal breaker. Our local mega-food chain actually has the best produce outside of the farmers market, and at an amazing price. Shop with the season, which typically means what is on sale. Mix up the colors.

Fruit

Limit fruit to 1 serving per day if fat loss is your goal. A serving is not a whole watermelon. If you want to screw things up and not make progress, eat all the fruit you want, it’s your nickel, ride the ride as you like. In order of preference: Berries, melons, citrus, apples, pears. Bananas, papayas and mangoes are great for athletes post workout but dodgy for folks who want to lose weight.

Fats
Olive oil (extra virgin) coconut, avocado (oil and whole), macadamia (whole and oil), almonds, walnuts. If fat loss is a goal limit nuts to 1-2 oz. per day.

Odds & Ends
Marinara sauce, herbs, spices-curry powder, garlic, ginger, cilantro, garam massala, chili powder, black pepper, lemon zest, allspice, cinnamon, cumin, oregano, and basil. Get at least 20 herbs and spices to keep your cooking lively. Stock up on espresso, teas and mineral water as these are your beverages of choice.

3. Cook!
The majority of your meals look something like this:

• 4-8 oz of lean protein such as chicken, lean beef, turkey, pork loin or seafood.
• Several servings of vegetables, either raw, steamed, or lightly cooked.
• Finally, round out the meal with good fats from Avocado, olive oil or a handful of nuts such as almonds, pecans, macadamias or walnuts.

Keypoints:
• Protein every meal
• 3-4 meals per day
• Limit fruit to 1 serving if fat loss is a goal
• Limit nuts to 1-2 oz if fat loss is a goal
• Beverages are coffee, tea, mineral water. Unsweetened, this includes Stevia.

4. Go for a Walk!
Get outside and move. Gauge your fitness level and act accordingly. If you need help, find a trainer or coach.

5. Sleep!
Black out your room. No, REALLY black out your room. No LED lights from alarm clocks, fire alarms, TV’s etc. Do not watch TV or check email for at least 1 hour before bed. Go to bed early, get at least 8-9 hrs of sleep. You should wake up without an alarm, feeling refreshed.

Recipe of the Day - Paleo Steak or Chicken Fajitas

 

Fajitas are a classic in Tex-Mex cuisine and are adored universally by kids and adults alike. The classic fajita calls for skirt steak or chicken and is served with a choice of toppings over corn or flower tortilla, but this Paleo take on the classic fajita meal is just as delicious without the tortilla. Today, fajitas are also commonly prepared with pork, chicken or shrimp and the usual vegetables include bell peppers and onions.  Enjoy making a big batch and pleasing the whole family with this classic do it yourself dinner. This recipe serves about 5 people, but be sure to make more for leftovers.

 

 INGREDIENTS:

• 3 lbs chicken breast, cut in thin strips (I used grass fed steak tips cut into strips);
• 3 bell peppers;
• 3 onions, sliced;
• 2 tbsp oregano, chili powder, cumin and coriander;
• 6 chopped garlic cloves;
• Juice of 3 lemons;
• 4 tbsp cooking fat (coconut oil, butter olive oil or ghee are excellent here);
• Butter lettuce to serve;
• You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, jalapenos and/or salsa verde

PREPARATION:

1. Combine the chicken (or steak), bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well.
2. If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
3. When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken/steak is cooked through and the onion and bell pepper are soft.
4. Put the hot chicken or steak preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.
5. It's really that easy.  :-)