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]
Amidst a never-ending variety of diet fads that all claim to have the secret to weight loss and better health, there is a growing movement of people that are improving their lives by following dietary principles that have stood the test of time long before the inception of these new-fangled commercially (and financially) oriented programs.
Many of these people started off trying popular dieting and weight loss programs such as Weight Watchers and Jenny Craig, which were moderately effective in helping them lose some weight, however much of the success from these programs was often short-lived and little consideration was given to restoring the body to its optimal state of health.
Programs like these are run by commercial businesses that have haphazardly put together ill-informed recommendations for dieting that are causing tens of thousands of people to settle for less-than-optimal health.
Fortunately, there is a solution that is not only helping people to lose weight, but is also bringing about remarkable improvements in health to individuals who were previously suffering from a wide range of sicknesses and illnesses. This powerful solution is called the Paleo Diet and due to the fact that it is helping more and more people achieve amazing results every day, it is spreading amongst the nutrition and weight loss community like wildfire.
What the Paleo Diet offers us is a no-frills commonsensical approach to eating and nutrition that advises us to eliminate from our diet, all of the toxic foods that are the culprits in the most common maladies like sinus infections and heartburn. While at first, the idea of removing grains and legumes from one’s diet may seem counter-intuitive or even extreme, once we begin to learn from the Paleo Diet that these foods are processed and contain many components (primarily gluten) that do not naturally occurring in nature, we then realize that we are merely returning our diet to its originally intended natural state.
Along with this shift in eating come significant improvements in health and relief from clinical issues such as acne and digestive problems that we previously thought to be of unknown origin. As we learn more about the Paleo Diet, it also becomes clear that this diet is not a one-size-fits-all approach to health. The Paleo Diet offers general principles that can get our eating and nutrition back on track, allowing us to enjoy increased energy levels and feelings of wellbeing, along with an improved figure.
The Basics Of Paleo Eating
At its core, the Paleo Diet is a return to a natural eating state that our ancestors likely followed during our hunting and gathering days, dating back nearly 200,000 years ago. What this basically results in, is a diet free of all processed foods and unnatural food sources. By removing all of these “inflammatory foods” from the diet, the body is able to achieve a renewed state of health and wellbeing.
Eat anything you want… almost
At this point it would probably be a good idea to ask if you want the good news or bad news first. Let’s start with the bad news, since there’s relatively little of it. People on the Paleo Diet enjoy a rich selection and wide variety of food choices that allows for endless variation in cooking and eating and are never in danger of becoming bored with their meals. This remains true, despite the fact that people on the Paleo Diet do not eat processed foods, grains, legumes, sugar, dairy, alcohol and vegetable oils.
[colored_box color=”red”]Note: While many people may consider the idea of giving up the following foods to be unconventional, let’s remember that over two thirds of the U.S. adult population is either overweight or obese.[/colored_box]
Here is a list of examples of foods that people on the Paleo Diet tend to avoid.
Processed Foods (potato chips, snack bars, soda)
Grains (wheat, corn, oats, rice, etc.)
Legumes (beans, chick peas, peanuts and lentils)
Sugar (foods that do not naturally contain sugar like candy bars)
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.