As explained in my FoodWars post, I’ve decided to take a more relaxed approach in my diet because trying and failing to be strict Paleo was driving me batshit crazy. I’ve been way happier in my new plan these past three weeks with some good old common sense clean eating. I’m still figuring out the balance, but I can tell you that my body knows the difference. I am already leaner. I feel better. And that rocks.
Here’s a sneak peek into my clean eats…
French toast scramble – courtesy of CarrotsNCake, I was skeptical about the banana/egg combo, but found I enjoy it on the mornings I want something sweet. One mashed banana, 1 whole egg, a few egg whites, cinnamon and a splash of vanilla. Scramble it up in a bit of coconut oil and top with a scoop of almond butter or PB2. Full till lunch.
Everyday Paleo Egg Cupcakes - not a fan of this name. Let’s call them Veggie and Sausage Mini Crust-less Quiches, mmkay? These lil nuggets are easy and portable, they let me play with my new
destroyer of food processor, and they are delish. Make em the night before and you’re set for more than a few days for breakfast. The recipe states specific veggies to use, but bollucks to that. Throw in whatever you want. These had: zucchini, squash, carrots, onion and spinach plus low fat breakfast sausage. But word to the wise. Too much spinach and they WILL turn out quite St. Patty’s Day-inspired. You’ve been warned.
Greek yogurt and fruit – if I need a quick pick-me-up I’ll just cut up an apple and dip it in 0% fat plain greek yogurt that I’ve mixed with a splash of almond milk and a scoop of PB2. <– If you haven’t tried this, you must.
You can also spend an extra 5 minutes and make Coconut Cinnamon Apples to go with your yogurt/PB2 combo. Here’s how easy: Take your choice of apple, slice it up, saute it for a few minutes in a teaspoon of coconut oil and sprinkle with cinnamon at the end. HEAVEN, I SAY.
Cereal w/ Almond Milk – I have a confession. I love cereal after dinner/before bedtime. Um. I may or may not have gone through a whole box of Peanut Butter Multi-Grain Cheerios in five days. Wee bit obsessed? Nah.
Let’s face it, when you cook at home 90% of the time, you will get bored and some nights you’re just not feeling very Domestic Goddess-y. When that happens, I’ll treat myself to a Chipotle salad or some other healthy eat-out option.
But here are a few of my no-fail at-home standards.
Peach’s Go-To Veggie Saute
- Heat 1T coconut oil (or olive oil or bacon grease) in large, shallow skillet. (not a stock pot – potatoes become mushy if they don’t have air while cooking.)
- Add to oil: 1 sweet potato, cut into 1in cubes. Cook potato until it becomes browned but not yet soft.
- Add 1 sliced onion and 1 sliced red bell pepper. Cook together until onions and bell peppers are softened, but still firm.
- Add 1 medium yellow squash and 1 medium zucchini, cut into quarter or half moons
- Cook all together until potatoes are done and squash/zucchini are slightly softened but not mush.
I use this veggie saute for everything: breakfast scrambles, omelets, frittata (frittatii?), as a base for pot roast, shredded pork, or in my Spaghetti Squash Bake. I even throw it into salads. I’d be lost without it!
Everyday Paleo’s Salmon Cakes were super easy and turned out wonderfully, minus one thing.
The freezer was my friend. Next time half the recipe, Peach!
PaleOMG’s Italian Meatloaf? Whoa, momma. It was so good it was gone before I could take any pictures. But then again, when are pictures of meatloaf ever sexy? Regardless, this is definitely a keeper in the recipe arsenal!
Hands down, saved the best for last.
Peach’s Crockpot Curry Chicken (adapted from PaleOMG’s Brazilian Curry Chicken)
- 1.25-1.5 lbs boneless skinless chicken boobies.
- 2 medium sweet potatoes, peeled and cut into 3 chunks each.
- 3 minced garlic cloves
- 1 cup full fat coconut milk
- 1 cup organic chicken broth
- 4 TBS yellow curry powder
- 1 TBS ground ginger
- Salt and pepper to taste
- Combine the coconut milk, broth and spices in the crock pot.
- Add the chicken boobies and sweet potato chunks. Make sure chicken is submerged in liquid.
- Cook for 3 hrs on medium, then flip the chicken boobies over.
- Cook another 3 hrs, or until the chicken boobies fall apart when you fork them. (Where is my brain today?!?!)
- Once here, I removed the chicken/potatoes from the liquid and set aside. Then I strained the liquid, because the coconut milk had gone kinda separated/weird on me. (Does this happen to anyone else?)
- Once liquid is strained and back in the crockpot, shred the chicken boobs with two forks and put the chicken into to the liquid to cook on low for another hour. This lets all the little chicken boobie-bits soak up all the yummy curry liquid. I left the sweet potatoes out of the crock pot at this point because they were plenty cooked and about to disintegrate.
- Serve it up with the sweet potatoes, a veggie saute and some avocados.