Tag Archives: paleo
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Thai Nut Dipping Sauce

21 Mar

Today I tried the crossfit open workout 13.3 and the wall balls killed me.

I thought I was going to get to double unders no problem, but I didn’t even make it. So, while having a pity party for myself, I’m trying to focus on the positive, and how far I’ve come since starting crossfit last June.

I have been mostly Paleo since January. I would say I have two cheat meals a week, and they aren’t eating a whole pizza, but eating out at a place that probably uses vegetable oil in stir frying my fajitas.

I feel great, have increased energy. Finally feeling comfortable in the kitchen, I’ve been going through old recipes and attempting to make them Paleo. A while ago, I posted a Thai Peanut dipping sauce. I switched out some of the ingredients, and this is what I came up with. It was delicious! Perfect for dipping reheated chicken and drizzling on some salad. I really had to contain myself to not just eat spoonfuls of it.

Thai Nut Dipping Sauce

Thai Nut Dipping Sauce
1/4 cup coconut milk
2 teaspoons lime juice
1/4 cup sunflower seed butter
1 tablespoon red pepper flakes
1 teaspoon coconut aminos

Wisk all the ingredients together then put on top of everything. Protein, veggies, whatever you can think of. I had it with leftover grilled chicken.

 

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Meat Pizza

21 Mar

I was pleasantly surprised by this for “Meatza Pizza” recipe from Melissa on theclothesmakethegirl.com. Frankly, while I was making it I was a bit skeptical if this would be good, let alone hold up in the freezer for a week. But it came out great and was a lifesaver on a busy night. Here is my adapted version:

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Prep: 20 minutes Cook: 25 minutes. Makes one individual Pizza.

Ingredients:
1/2 lb. ground beef
3 tbl. tomato paste
1 tablespoon Italian Seasoning
assorted toppings: suggestions of bacon, garlic, olives, tomato, spinach. The possibilities are endless!

Directions:
1. Preheat oven to 400F.

2. Mix ground beef and seasoning until well-combined.

3. Press the meat into a 8- or 9-inch round pie pan or into a rectangular roasting pan. Try to make it an even thickness. Bake for 10-15 minutes, until the meat is cooked through and the edges are starting to brown.

4. While the meat is baking, chop the toppings.

5. When the meat is ready, spread with the tomato paste and top with your veggies.

*At this point you can wrap the whole thing in tin foil and freeze. This was great for a Sunday prep, so during the week when I come home exhausted I just popped it in the oven!

6. Pop it back in preheated to 400 degree oven for 10-15 minutes if fresh, 25-30 minutes if frozen, or until it looks delicious and is warm in the middle.

Cut and serve!

Go to breakfast

14 Mar

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Eggs and bacon from Davis farmers market.

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Sunday Prep Day

11 Mar

Sunday Prep Day

Dinners
baked chicken breasts + green beans, leeks, and bacon
sausage + spinach
baked halibut + rutabaga fries
meatballs + zuchini noodles
Maki Rolls + rice
shrimp “paella”

Lunches
Tuna Salad
Carnitas + Bell Peppers, and Guac

Snacks
Boiled eggs
Blueberry muffins
Fruit and Nut Bars
Strawberry, Kiwi, and Blueberry bowls

Shrimp “Paella”

5 Mar

Lately I have been following the “Paleo” or Caveman diet. Although it may be a bit of a fad, a lot of the trainers at Crossfit follow it and I have experienced some of the benefits of higher levels of energy, no afternoon slump, and no more tummy aches after eating. I’m finally getting comfortable with cooking within the guidelines so I thought I’d start posting here. Last night was a Shrimp and Cauliflower “rice.”

 

Ingredients

  • Head of cauliflower
  • 1/2 lb shrimp
  • Italian Seasoning Mix
  • Handful of Spinach
  • 3 garlic cloves
  • 2 tbl spoons of lemon juice
  • 1 tbl olive oil
  • salt & pepper

Prepare the cauliflower rice:

  1. Chop the cauliflower into florets. Place in food processor and process until the size of rice. Short pulses are a good method to check on it every once in a while.
  2. Place in a microwave safe bowl and microwave for one minute on high.

Put together

  1.  Coat bottom of pan with olive oil. When warm, add the minced garlic cloves and stir until brown and fragrant.
  2. Add the shrimp for four minutes, until brown on one side. Flip and move to one side of pan. Add seasoning and lemon juice to pan.
  3. Add cauliflower to other side of pan. Let cook for four minutes.
  4. Add spinach to pan, mix all together. Continue cooking 2-3 minutes until spinach is wilted.
  5. Season with salt and pepper.

Place in bowl and serve!

 

I added tomatoes to mine. There are endless variations of vegetables and seasonings to this dish. I thought this was a pretty good go to for a quick weeknight!