Tag Archives: grain free

Spicy Paleo Jambalaya

2013-04-12 21.15.55

No rice? No grains? No problem! I’ve got a solution for your spicy southern cravings. This dish was incredibly easy, low carb, gluten/sugar free and just plain delish!

Spicy Paleo Jambalaya (for one)
1/4 head of cauliflower
1 Applegate Cajun sausage link
2 oz shrimp
Chili Powder
Garlic Powder
Cayenne Pepper
Red Pepper
2 T chopped onion
1 T Coconut oil

Instructions
Chop off the stems of your cauliflower. If you’re making this recipe for the whole family, use the whole head of cauliflower, it can serve 4-6 people depending on how much you use. I used the whole head and am saving the rest for other meals this week. After chopping off the stems, place the cauliflower in a food processor or magic bullet and pulse until the cauliflower is the size of rice. Set aside your “rice” and throw your onions in a skillet, on medium-high, with the coconut oil and saute them until translucent. Toss in your sliced sausage link, shrimp (I’m assuming you know it needs to be thawed) and as much of the seasonings as you want. I never measure mine; I just put in a generous amount of each. Let the meat and onions sizzle for a few minutes; add more coconut oil if necessary. When the meat is done, add your cauliflower rice to the skillet and let it heat up and soften for just a few minutes. Feel free to add any and all vegetable to this dish! I bet some steamed carrots and broccoli would be outta this world.

2013-04-12 21.15.23

…LOUISIANA FAST…..

Sorry, couldn’t help myself. That commercial always gets stuck in my head.

2013-04-12 21.17.08

How do you like your cauliflower rice?

Advertisements

Curry Burgers

curryburgers

Buying 8 pounds of longhorn was a marvelous idea. Now, when I’m feelin like some lean red meat, all I do is mix them with different spices and make major muscle-building burgers. And they taste pretty fantastic. I found an Indian-inspired seasoning in Practical Paleo and then mixed in my own ingredients to make these burgers. Hope you give it a go!

Curry Burgers (makes 4 patties)

Ingredients:
1 pound lean beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 T curry
1/2 T paprika
1/2 T cinnamon
Dash of sea salt and pepper

Directions:
Mix it all in a bowl and cook on medium-high heat for about 4 minutes on each side. I like mine a little pink in the middle but if you want it cooked through more, feel free to leave it on the stove a bit longer. Serve with a side salad and enjoy!

2013-04-06 05.02.04

2013-04-06 05.01.25

Note to self- time to step up my photography game. Need some new plates and place mats:)

Community Crossfit & Longhorn Rainbow Hash

Fooled ya- the title is NOT referring to my school’s mascot. The opposite actually. I’m eating my mascot and enjoying every second of it. This past weekend  Jarrod, creator of WhitFit Personal Training, and me went to take a mini road trip to buy 20 pounds of grass-fed longhorn. I had never had this kind of lean beef before so I was ready to take a break from chicken and give it a go.

208835_572177446134645_1989823151_n

Boom. Poor little farmer basically had nothing left. Also- before we went on this little adventure, we had our very first crossfit community workout! Yup, I finally tried it out. And it was pretty dang fun. I haven’t been doing cardio for uhhhh like 2 months now and of course the WOD was based on conditioning and lots of high intensity exercises. I was hoping to swing around a few weights but it was different and I really enjoyed being able to try something new for a change.

CrossFitCentralBurnetOf course I’m wearing pink. Dang it, I gotta stop that.

Anyways, it was super fun and afterwards we fueled up on some Whole Foods and then went for our longhorn road trip.

Today is a rest day for me so I decided to make a new recipe. And yes, it’s paleo just like everything else.

Beef Rainbow Hash

2013-03-24 22.03.57

Ingredients

4 oz lean beef or longhorn
2 cups kale
1 large shredded carrot
1 cup shredded red cabbage
Chopped yellow onion (however much you like)
Garlic & additional garlic powder
Mushrooms
Basalmic Vinegar
Coconut oil
Salt/Pepper to taste

Directions

Please bear with me on this. I kind of just threw in amounts that sounded good to me and I’m going to try to make this as structured as I can! Yesterday I made 4 beef patties, each 4 oz each, by simply molding them into burger shapes and cooking them on the skillet. You could also just take 4 oz beef and brown it in the skillet to your liking. Set the beef aside and saute the kale, onions, garlic and mushrooms in a skillet with coconut oil and a little bit of water. Shred your cabbage and carrots and throw them in with the kale once it’s bright green. I added a bit more water, as well as a few swigs of balsamic vinegar, garlic powder and pepper. I think the vinegar really gives it a kick! Once everything is cooked to your liking, put the rainbow hash on a plate and top with your warm and delicious beef patty:) It’s really simple, but it’s no doubt one of the best and most beautiful dishes I’ve made. Enjoy!

2013-03-24 22.03.48

*This makes one serving*

A Recipe to Kickstart Your Spring Tastebuds- Broccoli Slaw Salad!

broccolislaw

In case you didn’t already know- I’m secretly obsessed with dried fruit and nuts. I want them in EVERYTHING. Salads, oatmeal, trailmix (duh), protein bars, protein pancakes, etc. I love dried fruit but unfortunately I never really treat myself to much dried fruit these days. I had bought some craisins (dried cranberries) in a moment of weakness a week ago and was wondering what kind of recipe I could use it in so that I could eat it a little bit of a time instead of 4 handfuls at once (it can easily be done!). During this initial period of brainstorming, I was having an odd craving for broccoli slaw and then boom. I realized this would be a perfect combination. I had some almond slivers in the pantry too that I needed to use so I quickly got to work making this scrumptious summery dish.

Ingredients:
1/4 cup sliced raw almonds
1 12-oz package broccoli slaw
1/2 cup dried cranberries
3 Tbsp extra-virgin olive oil
3 Tbsp rice vinegar
3 Tbsp honey
3 Tbsp Greek yogurt (I omitted this because I’m not eating dairy but this would give it a creamier texture)
1-1/2 tsp Dijon mustard
2 packets Stevia
1/4 tsp sea salt
1/4 tsp black pepper

Directions:On a nonstick skillet (or in a toaster over), toast the almond slivers on medium heat. Remove the almonds and place them in a small bowl with the dried cranberries.
Next, mix the rest of your ingredients in a bowl (except for the broccoli slaw) and whisk together until everything is completely mixed. Add your cranberries and almonds into the bowl.
Place your broccoli slaw in a dish and pour over/stir in the dressing. Place the salad into the fridge to chill for a couple hours and then enjoy!

2013-02-12 03.56.02

Doesn’t that just look so fresh and delicious?! I love broccoli slaw made this way. Some other things you could add into this would be golden raisins, onions, balsamic vinegar, orange slices, cucumber or any other ingredients you like in your salad!

Anyways, there’s some other stuff I wanted to share with you today. I’ve kinda kept this on the DL because I don’t want to appear fickle jumping back and forth on diets but for the past week I’ve been doing paleo once more. I did it for several days a month ago and then quickly jumped back on the grain train because I thought I wouldn’t be able to gain any muscle without stuffing my face with brown rice and oats. After 3 weeks of doing just that I felt sick, tired, sleepy, puffy and worst of all- I was counting calories and macros every single day and it was driving me….CRAZY. I can honestly say, after 2 years of counting calories, I need a big break. I’m supposed to be bulking, hello?! This is the fun part where I get to eat CLEAN and train MEAN without having to count every ounce of food and measure all my portions. For bulking, I’m still eating very healthy of course and I have a good idea of portion sizes just by eyeballing it, but now that I haven’t had grains for a few days I’m starting to feel a little hungrier than normal. I think my body is starting to realize carbs aren’t going to be my main source of energy now, but fats as well. I’m planning on eating 1 piece of fruit in the morning and then a little over 1 cup of sweet potatoes after my workout. The rest of my carbs will come from veggies and maybe a few other startchy veggie carbs here and there like yams, if I get particularly hungry.

One of the main reasons why I am doing this is to 1. feel better on the inside and 2. take a new approach to building muscle. I’ve done the average 40-30-30 zone diet and it hasn’t given me all that much improvement so maybe with my body type more fats will do me some good. This may not work out perfectly, but it’s worth a shot. I at least FEEL better. From what I’ve read, the paleo diet is GREAT for maintaining muscle and getting lean and if done right- putting on size as well. Most likely, I’m not going to be a “paleo purist” though. I’m going to continue to use Stevia and occasionally honey in my recipes (like this one), I’m not going to eat ALL grassfed/organic foods because I can’t afford it (college life…ahh) and the closest I’m going to get to bacon will probably be turkey bacon. I just don’t think I can mentally wrap my mind around bacon being okay, not for now at least! I AM going to start eating a lot more beef though. Animal fats are indeed great, especially when all other processed foods have been exiled. If you’re a caveman who’s building muscle give me a shout out and let me know what your experience has been like:)