Tag Archives: lunch

Spicy Paleo Jambalaya

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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.

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…LOUISIANA FAST…..

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

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How do you like your cauliflower rice?

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Fiesta Lime Chicken & Cucumber Noodles

chicken&cucumberIf you’ve been keeping up with my Instagram and Facebook page, you know I’m trying some new methods and tactics to achieving my fitness goals. Basically, you’ll be seeing more low-carb paleo recipes from now on and soon enough I’ll write a post about my current routine and how it’s been working for me. No information on that quite yet but I’m really REALLY excited about it. I also have some amazing things in the works that are taking the front seat of my life right now, with graduation around the corner. My future is coming together exactly the way I’ve always wished it would and I’m counting my blessing and hoping to continue trekkin down this fresh path:)

Speaking of fresh. Cucumber and lime, anyone?

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Fiesta Lime Chicken and Cucumber Noodles

Ingredients:
4-6 oz chicken strips/chunks
1 cucumber
2 T lime juice
1 T Bragg’s Liquid Aminos
1 tsp paprika
1 tsp Mrs. Dash Fiesta Lime seasoning

Directions: In a skillet over medium-high heat, cook your chicken however you like. If you know me, you know I bulk prep chicken for the whole week so I already had mine prepared. Still, i threw about 5 oz chicken in a skillet with my lime juice, braggs and seasonings. While it was warming up, I whipped out my spiral vegetable slicer and started to “spiralize” my washed cucumber. I left the skin on for additional nutrients. If you don’t have a spiral veggie slicer, you can use a mandolin or vegetable peeler. But I highly suggest you get one! After I sliced open my finger, threw an unnecessary fit and constructed a homemade band-aid, I spiralized my beautiful cucumber, tossed it in a bowl with an additional dash of paprika and threw in the chicken. It’s a great paleo, spring-time dish and you can fully enjoy knowing it’s low carb. Enjoy! 2013-04-10 01.22.10 2013-04-10 01.21.22

Oh and can’t forget to share what I had for dinner. Homemade taco salad! 5 oz longhorn (grassfed beef), 1 tomato, 1/2 avocado, shredded lettuce, sauteed onion, 2 T salsa and paprika.

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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!

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

Moroccan Burgers

moroccanburgers

Oh these were so yummy! This is one of Sarah Fragoso’s recipes and you can find it here or scroll down below:) I paired mine with fresh tomatoes, a sweet potato and sauteed onions and mushrooms.

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But really- paleo creations are the best.

Moroccan Burgers

Ingredients:
1 lbs longhorn or ground beef
1 T finely chopped cilantro
1 T finely chopped Italian flat leaf parsley leaves
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika and a pinch of cayenne pepper

Directions:
Mix all of the above ingredients together in a large mixing bowl. Form into burgers and pan fry for 4-5 minutes per side over medium heat for a medium burger or longer if you want it cooked through more. This make 4 patties!

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Enjoy!

Turkey Basil Artichoke Meatballs

I think I’ve decided that instead of calling my non-training days “rest days” I should call them “cooking days” because during my rest days I spend most of my time in the kitchen preparing dishes I’ve been wanting to get to for awhile but haven’t had time. Cooking and food photography are two of my biggest passions, besides lifting weights and writing (duh), and I think it’s good to spend time doing things that are creative outlets. I make a list every week of two new dishes I want to try and this week one of them was Turkey Basil Artichoke Meatballs by PaleOMG. You can see the recipe here or at the bottom of this post. She’s a pretty creative paleoista.

I wish I could take credit for this dish. But I can’t…the only thing I did was take some purty pictures and stuff my face. All good fun.
turkeybasilmeatballsI did use a slightly different set of spices though, considering I’m a spice hoarder and have to use as many as I can when they’re applicable. Luckily almost everything goes well with meatballs.

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Basil garlic, Mrs. Dash Table Blend, Sea Salt, Pepper, Garlic powder= BAM.

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The cutest little raw meatballs. Not really… they look pretty narsty and I reeked of onions. But it was sooo worth it.

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Turkey Basil Artichoke Meatballs (paleo; egg & nut free)

Ingredients:

  • 1 pound extra lean ground turkey
  • 1 (14 ounce) can of artichoke hearts, diced
  • ¼ yellow onion, diced
  • 4 T fresh basil, finely chopped
  • A few dashes of Mrs. Dash Table Blend OR 1 tsp dried parsley
  • Garlic Powder
  • salt and pepper
  • 1 T olive oil
  • (I also used Basil Garlic Seasoning just for an extra dose of…basil and garlic)

Directions:

Preheat oven to 350 degrees. Saute the diced onions and artichoke hearts over medium heat in olive oil. Once they’re done cooking (onions are translucent), combine them in a large bowl with the ground turkey and the rest of the ingredients. Mix them up with your hands and make palm-sized balls…I ended up with 14 though you can make them as small as you would like to have more. Place on a baking sheet with parchment paper and bake for 15-20 minutes (since mine were bigger I ended up doing 20 minutes).

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Pair them with spaghetti squash, homemade sauce (or salsa if you’re an addicted like me) and green bell peppers. So much better than any carb-loaded, fattening Italian dish and I think it’s much more yummy too!

WIAW

Wednesday is here so much quicker than last week! I’ve had 2 useful eyes for a week now- I can’t believe it. It almost hasn’t really hit me yet that I actually got LASIK. All I know is…I like it. I like it a lot. And you should get it too. But this post is about WIAW so let’s talk about WIAW.

Sprint 2 the Table

My first meal was something that I think could be considered strange but good
(a food blogger trend where you make weird meal combinations that turn out amazingly tasty). This was started by Sprint 2 the Table, check it out here!

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Meal 1– I call this “Sweet Potato and Egg White Cinnamon Scramble.” All I did was make 3/4
cup egg whites, layer them on top of sweet potato fries and cover it all in cinnamon, Stevia and of course, almond butter. And can’t forget the turkey bacon! Those are probably all my favourite foods on one plate. This girl was happy.
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Meal 2– 1 apple and 1 scoop of chocolate protein powder mixed with 1 or so tablespoons of unsweetened vanilla almond milk. It was basically the best chocolate sauce of all time. Kinda like a caramel covered apple…but a chocolate protein covered apple.
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Meal 3– 3.5 oz chicken, mushrooms, bell peppers, 1/2 avocado, spinach and balsamic vinegar. I have this meal once a day now. All the veggies get me SO PUMPED UP.
image-34Meal 5– A random bowl of beef, chicken and green beans. And maybe a bite or two of sweet potatoes.
image-35Meal 6– Mini meatloafs with pureed butternut squash icing! These were so delicious! (not my handy work- I am taking no credit…I only WISH I could….check out the clean eating chief and personal trainer’s facebook page here to get more awesome recipe ideas)
Oh and a few hours after I had a protein shake before bed with a little almond butter.
Now that I’ve become accustomed to paleo I’m going to strategically make it into a muscle building diet. I’m going to try to get in 46 grams of carbs AND protein in each of my five meals, or spread it out for six. Still working on the final plan but with the amount of calories I’m at, this is going to be a very SLOW bulk and I don’t think I want that right now. I’m going to change a few things up, maybe add some quinoa in and even tweak my workouts. Less= more. I’ll fill you in on that next week when I have a better understand myself.
What was on your WIAW meal plan?!
p.s.- I’m sitting here writing this post after I just finished breakfast…..oh my gosh….I can’t believe what I just created. There will most definitely be a recipe up tomorrow.

Butternut Squash Spinach Salad

butternutsalad

How many of you are obsessed with the grill station at Whole Foods? One of my all time favourite go-to meals is their prepared salmon, sweet potato fries and broccoli. It’s so fresh and delicious…but during the winter, there’s a new side in town that knocks all the other ones OUT of the water. Have you ever had their butternut squash salad with spinach and craisins? I don’t know if it’s just me but I literally crave this combination now that I’ve had it a few times. I finally decided to make it myself before the winter squashes are totally “last season.” It was surprisingly easy once I learned the proper way to slice and dice those blasted butternut squashes.
2013-03-02 02.19.42Peel first, next cut, then scoop out the seeds. I saved half of it for a future “butternut porridge” I want to create but the rest of it I cubed up.
2013-03-02 02.33.42Drizzle them up with a little olive oil and maple syrup. You can also add some spices but I just couldn’t think of what to use for this already-so-flavorful dish!
2013-03-02 02.55.11Craisins. The ever popular cranberry raisin. Good for you? Heck I don’t know. But I do know I love them. And that’s what matters here- right?

Anyways, here’s the recipe.

Ingredients:
1//2 butternut squash, peeled and diced
1/2 cup craisins
2 cups spinach
2 T olive oil
1 T pure maple syrup

Directions:
Preheat oven to 400 degrees. Once you’ve peeled, de-seeded and diced your butternut squash, disperse them on a baking sheet. Drizzle the olive oil and maple syrup on top of the butternut squash cubes and place the dish inside of the oven for about 25 minutes, or until soft. Add the craisins in the dish and stick it back in the oven for an additional 5 minutes. Saute the spinach in a skillet (or heat it in the microwave if you so desire) and mix it into the butternut squash once it’s done. Serve hot with dinner or enjoy it after it’s been chilled in the fridge for a few hours! Either way I guarantee it’s going to please your pallet! 🙂
2013-03-02 03.09.44MMMMMMM. So easy but so delicious.

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And yes, I almost created my Whole Foods go-to meal. Everything but the broccoli…which is fine by me. It was only 3:30…too early for broccoli, duh. Rosemary salmon and butternut squash hits the spot, every time.

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