Hey, my names Leslie! I am a wife and mother of two amazing kids. I studied baking and pastry arts while in college and love to cook. I cook family recipes and new recipes which I add my own twist too. My second child dealt with a dairy issue so that's when I started adjusting our families diet. I came across the Paleo diet that some family and friends swore by. It took me awhile to warm up to the idea but after trying some recipes I knew it would be best for our family and the recipes were delicious! My husband and myself ended up losing some weight, had more energy, looked younger and felt amazing! Our kids love the meals and have became much better eaters. Living Paleo has worked wonders for our family and sharing recipes, I hope can help others in making the choice to better their lives as well. Paleo is fun. I still eat chocolate, desserts, flavorful foods, breads and more. You just have to adjust your usual thinking. Every once in awhile I have a "free" day to. Where I let myself eat something that I maybe craving. Everyday is a new adventure and it's never too late to start your healthy lifestyle.
A few months ago I started the Paleo lifestyle. That is with some modifications to help me along. If your a seasoned pro or a first timer I hope these upcoming Paleo food choices can help you out.
Alot of recipes I find via Pinterest or Google but so far have altered all of them to suit my needs. I love changing recipes up to make them my own, its in my blood. So lets get to it!
What better way to start than with Paleo cereal!
Food for thought: I have also thought that adding honey and baking it, will bring out more of the flavor in the nuts and make “clusters”. With clusters you could still eat as cereal or as quick energizing snack. Paleo Cereal
2 c. Walnuts
2 c. Pecans
2 c. Almonds
1/4 c. Raisins
1/4 c. Dried Cranberries
1/4 c. Dried Blueberries
1/4 c. Dried Pomegranates
In a food processor place all nuts. Pulse until pieces are the size of granola. Mix in the fruit, toss around, and store in airtight container.
I would suggest 1 cup as a serving with coconut or almond milk over top.
[colored_box color=”red”]You can add practically any nut of choice at any ratio. I make sure all the ones I use are salt free. As for the fruits you can dry them yourself or find ones in the store with little to no added sugar. Feel free to substitute fresh fruit or no fruit at all.[/colored_box]
Who doesn’t love Mexican food? I can’t think of one person I know that doesn’t salivate just over the thought of some taco’s, nachos, chips, salsa, fried ice cream, horchata, guacamole, burritos, chimichangas, enchiladas, quesidillas and the list goes on and on. With all of these choices come no opening really for Paleo living. Theres gluten, sugar and dairy throughout all of these recipes. This is a challenge. And a challenge is something that excites me!
I spent most of yesterday looking into ways to make a flavorful Enchilada dish. I knew that the filling would be simple. Meat, onions, garlic, and some spice. The sauce and tortilla’s to wrap the enchilada’s on the other hand was a different story.
I knew when eating a regular taco you can use lettuce as a wrap in place of the tortilla. But I didn’t have any lettuce left (husband always getting to it before me). I did have some cabbage though. Cabbage tends to break when rolled so I thought if I could heat them up or boil them like noodles, they’d loosen up. Thank goodness I was right!! I now had the Enchilada’s, all I was missing was the red sauce.
Tomato’s are the base ingredient and I had that. Next, I tried to think of all the spices I usually put into my taco seasoning, minus a few of course. I cooked that until it was thickened and than poured that over top of the enchilada’s in the pan.
Smelling that aroma for 25 minutes while cooking in the over, nearly drove me crazy. The anticipation was in full swing when we were finally able to plate them and sit down to get our chow on.
Wow! There was none left, and I wish there was. Having cheese would have sent it over the edge but that’s a no for now. You guys feel free to add some and a big dollop of sour cream while your at it!
Enchilada Sauce Ingredients 2 TBSP Chili Powder 1 tsp Oregano 1 tsp Cumin 1 tsp Salt 1 TBSP Olive oil 1/4 c. diced Green Pepper (optional: if you like heat) 1/2 – 1 diced Jalapeno (optional: if you like heat) 16 oz Tomato Sauce or Puree (your preference) -Place all ingredients in a medium saucepan, boil than reduce on low for 15 minutes. PF Enchilada’s Ingedients 1 lb Ground beef 1/2 c. diced Yellow Onion 1 clove minced Garlic salt and pepper 1 head of Cabbage -Cut off end of cabbage, clean 10-12 leaves, and boil in large pot for 3 minutes, let sit in hot water while cooking beef. -In another skillet brown together, onion, garlic, and beef. Salt and pepper to taste. Assembly: -Pick out one cabbage leaf, lay flat, fill with beef filling, roll up, and place in a 9×13 pan. -Continue to do this until you run out of ingredients. -Top Enchiladas with Enchilada sauce. -Bake in 350* oven for 25 minutes. Garnish with homemade salsa, guacamole, diced tomatoes, or avocado.
Usually when I think of Brushetta I think of an amazing tomato and basil concoction over-top of a toasted buttered piece of baguette bread…. Not chicken. But when I stopped to think about it. It sounded amazing. And it would also hopefully fulfill the craving I was having thinking about Brushetta all day.
As for the side dish I originally planned a salad. But my salad loving husband decided to eat it for lunch instead 🙂 So Asparagus it turned out to be. Which ended up being better!
1 package Chicken Breasts (organic if available)
1 large beefsteak tomato
5-6 leaves of sweet basil (flakes are fine, as we used since fresh was unavailable)
Olive oil (can use coconut oil)
Wash chicken, pat dry, slice each breast in half.
Season chicken with salt, pepper, and olive oil.
Get pan heated on medium high. Cook chicken on each side until cooked (about 10-15 minutes or 170*)
While chicken is cooking, dice up tomatoes and basil. Toss in a tsp of Olive oil or coconut oil. Set aside.
Turn pan to low. Top chicken with Tomato/Basil mix. Place lid overtop of pan. And let heat for 5 minutes.
Let chicken sit for 5 minutes so juices don’t escape 🙂
1 bundle of Asparagus
1 tsp Olive Oil or coconut oil
Sprinkle of Tony Chachere’s or your preferred seasoning
-Wash Asparagus and snap off dead ends.
-Heat pan on medium high heat. Add asparagus, olive oil and seasoning.
-Toss around occasionally for 5-7 minutes or until tender.