Paleo Diaries part 3

Friday, January 24, 2014

Alright y'all, Mo and I have been doing this paleo business for a little over two weeks now and let me tell you, I am sold. Don't get me wrong, it has not been a cake walk, but I just feel better. Since starting this paleo lifestyle ( I don't want to call it a diet) I have not once experienced that post-lunch-must-take-a-nap period of time where I can hardly keep my eyes open. I've never felt too exhausted or sluggish to go to the gym. I feel as though I am sleeping better, so there's that. 



Anywho, thats my take on it...and here are some of the new recipes we have tried. 

Lunch:
Kale Salad with warm Andouille Sausage Dressing
serves 2
-1/2 bunch kale
-3 ounces Andouille sausage
-2 teaspoons oil/fat (for frying sausage)
-1/2 cup sliced mushrooms
-1/2 cup diced Vidalia (sweet) onion
-1/4 cup extra virgin olive oil
-2 tablespoons apple cider vinegar
-3/4 teaspoon salt + more to taste

Step 1: Wash, dry and chop kale into bite-sized pieces.
Step 2: Slice andouille sausage and sauté in oil for about 5-7 minuets. 
Step 3: Add mushrooms and onion and continue to cook for 5 minuets. 
Step 4: Turn heat down and add olive oil, vinegar, salt and pepper. Cook until warm.
Step 5: Pour over kale and serve! 


Grilled Chicken and Spinach salad with Basil Balsamic Vinaigrette 
serves 2
-1 boneless skinless chicken breast
-3 cups of spinach, washed and dried 
-several slices of red onion
-1/2 red bell pepper, sliced thinly
-1 carrot, shaved 
-1 cup grape tomatoes, halved

For the Marinade:
-2 tbsp fresh squeezed lemon juice
-1 tsp dried oregano
-1 tsp garlic, crushed
-kosher salt to taste
-fresh ground black pepper to taste

For the Basil Balsamic Vinaigrette:
-1/4 cup basil leaves
-3 tbsp white balsamic vinegar
-2 tbsp chopped shallots
-1 tbsp water
-2 tbsp extra virgin olive oil
-pinch salt and freshly ground black pepper

Step 1: Combine all marinade ingredients in a bowl. Add chicken and coat. Let marinate for at least 1 hour. 
Step 2: Combine all basil balsamic vinaigrette ingredients in a blender. Blend until smooth. Set aside. 
Step 3: Chop all veggies and put on top of spinach.
Step 4: Once chicken is marinated, grill until cooked through. (I used a George Forman, and it took about 4 minuets on each side)
Step 5: Place chicken on top of salad, dress and serve
Side dish:
Broccoli and Cauliflower Salad with lemon vinaigrette 
serves 2-4
Ingredients: 
-1/2 head broccoli
-1/2 head cauliflower
-1 tbsp capers

For the Vinaigrette:
-Juice from 1/2 lemon (2 tbsp)
-3 tbsp extra virgin olive oil
-1 clove garlic, crushed
-1 small shallot, minced
-Salt and pepper

Step 1: Chop broccoli and cauliflower into florets. Steam for about 7-9 minuets, or until tender.
Step 2: Combine lemon juice, olive oil, garlic, shallot and salt and pepper. 
Step 3: Drizzle over broccoli and cauliflower.
Step 4: Top with capers and serve. 



Homemade Guacamole 
Ingredients:
-3-4 ripe avocados
-salt and pepper to taste
-1/2 of an onion, minced
-1/4 red pepper, minced
-1 tomato, seeds removed and minced
-1 lime, juiced
-2 tbs of fresh cilantro, minced

Step 1: Mash avocados in a bowl.
Step 2: Add salt, pepper, onion, red pepper, tomato, lime juice and cilantro. Mix and serve! 


Homemade Salsa
Ingredients: 
-2 roma tomatos
-1 can of Rotel
-salt and pepper to taste
-2 tbs of cilantro
-1 lemon, juiced 

Step 1: Cut tomatoes into chunks and put in food processor. Process until smooth-ish.
Step 2: Add can of rotel, salt, peper, lemon juice and cilantro, process again.
Step 3: Serve!


Dinner:
Chicken Marsala
Serves 2
- 2 skinless boneless chicken breast 
-2 Tbsp olive oil 
-1 Cup sliced mushrooms 
-1/2 cup Marsla wine 
-1/4 cup cooking sherry 
-1/4 cup almond flour 
-1/2tsp sea salt 
-1 tsp thyme leaves 
-1/2tsp dried oregano

Step 1: Mix together the almond flour, salt, pepper and oregano. Coat chicken pieces in almond flour mixture. 
Step 2: Take a large skillet add olive oil over medium heat 
Step 3: Place the chicken and lightly brown. Turn over the chicken and add mushrooms. Pour wine and sherry and cover skillet 
Step 4: Let simmer 10 min and turn over. Cook for another 5 min or until no longer pink 
Step 5: Garnish with thyme and serve!

Crock pot Cashew Chicken 
Serves about 2 
  
-1/4 cup almond flower
-1/2 tsp. black pepper
-2 chicken breasts cut into bite sized pieces
-1 tbs. olive oil

-2 tbs. rice wine vinegar
-2 tbs. tomato paste
-1/2 tb raw sugar

- 2 minced garlic cloves
-1/2 tsp. minced fresh ginger
-1/2 tbsp red pepper flakes
-1/2 cup raw cashews


Step 1: Place almond flower, pepper and chicken in a ziplock bag and toss until chicken is coated. 
Step 2: Heat olive oil in skillet, add chicken and cook until brown. About 5-8 minuets. 
Step 3: Put chicken in crock pot and add rice wine vinegar, tomato paste, garlic, ginger, and red pepper flakes. Make sure ingredients coat chicken.
Step 4: Let cook 3-4 hours. 
Step 5: Plate, add cashews and serve.


Spaghetti Squash Chicken 'Alfredo'
Serves 2-4 depending on the size of your squash
-1 spaghetti squash
-2 tsp olive oil
-4 cloves of garlic, minced
-2 chicken breasts
-2 tsp tarragon
-1/2 cup cashews
-1/2 tsp onion powder
-1/4 tsp garlic powder
-1/4 tsp mustard powder
-1/4 tsp sea salt
-1/4 tsp pepper
-1/8 tsp paprika

Step 1: Preheat oven to 400*. Cut spaghetti squash in half, take out seeds and bake for 1 hour, cut side down. Once cooked, scrape out 'noodles' and set aside in bowl.
Step 2: Heat olive oil in a skillet. Add minced garlic and sauté for 2-3 min, then add chopped chicken and cook until brown. 
Step 3: Add spaghetti squash and tarragon and cover. 
Step 4: Put cashews, onion powder, garlic powder, mustard powder, salt, pepper and paprika in a blender. Blend into a fine powder. Slowly add water until it gets creamy. 
Step 5: Put sauce in pan with 'noodles' and and chicken. Cover and cook for five more minutes, then serve. 



Cauliflower Margherita Pizza 
Serves 2 
-1/2 head of cauliflower
-2 eggs
-1/2 cup of shredded mozzarella cheese
-1/2 tsp of oregano
-1 roma tomato
-4 tbs cup tomato basil pasta sauce
-1/4 cup chopped basil 
-salt and pepper to taste 

Step 1: Pre-heat oven to 350*
Step 2: Chop cauliflower into florets and put in food processor, grind until it looks like crumbs.
Step 3: Put cauliflower into microwaveable bowl, and cook for 5-6 minuets. 
Step 4: Once cooked, add eggs and oregano. 
Step 5: Cover baking sheet with wax paper, then spread cauliflower mixture into two circles. Cook for 10 minuets. 
Step 6: Put 2 tbs of tomato basil sauce on each 'pizza' then add cheese, tomato slices and basil. Bake until cheese melts and edges of 'pizza' look crispy, then serve! 
Y'all I was VERY skeptical of this one, if we are being honest, but it actually turned out quite well! 

 
site design by designer blogs