Real Paleo Food

“Trying” Paleo?

22 Feb 2012 Leave a Comment

by Pam in Uncategorized

I have recently been involved in several conversations where people are talking about “trying” Paleo, or they “tried” it and it didn’t work for them.   I encourage you to read my comments under “30 Days Strict”.  To really get the full benefits of Paleo you simply must go strict for 3o days.  After 30 days you can adjust Paleo to the normal 80/20 rule that most of us live by.  That is you are strict 80 percent of the time and not so strict 20 percent of the time. 

For 30 days you must be strict as this allows your taste buds time to adjust, as well as your body.  Most people will hit a wall about 2 weeks in.  They may complain that they feel tired, lethargic, or even sick.   This is when most people quit.   This will pass, hang in there!  This is your body detoxing from all the built up gluten and crud you have been ingesting for years!   Going Paleo will never ever work if you don’t go strict for 30 days.  You can’t just incorporate some principles of Paleo and then say it didn’t work for you. 

One more thing, eating Paleo does involve eating meat, but it isn’t all about the meat.  We in fact really eat no more meat than we used to, we just cut out the starches.  Instead of a sandwich with meat and cheese between two slices of bread, we have a sandwich with meat between two slices of lettuce.  Instead of a fast food breakfast sandwich with eggs and bacon, we just eat the eggs and bacon.  For dinner we have our normal meat, be it meatloaf, fried chicken, BBQ ribs, pot roast, steak, etc, but we also have a lot of vegetables.   We don’t have dessert every night, then again we didn’t have a real dessert every night on our regular diet either.  If we want something “Sweet” we eat fruit, or in my husbands case he likes to eat raisins.   Once a week I will make something sweet to eat that is Paleo friendly.  This gives my family the sweet treat they desire still but it is low glycemic (coconut sugar) and gluten-free (made with almond meal).  They aren’t low-calorie, so if you are trying to lose weight you can’t indulge in these two often. 

Do you want to go Paleo?  Do you want to learn more about it?  Ask me!  I will be happy to share my passion with you, which is why I started this blog!  I will also be the first one to point you to the experts, like Mark Sisson and Loren Cordain.  In fact I strongly encourage you to read Cordains book the “Paleo Diet” and if you are an athlete the “Pale Diet for Athletes”.  He goes into great detail to explain why and how this diet works.  I read his books and while I can’t explain all the medical reasons, I just know it works!!

Chicken Chili

21 Feb 2012 Leave a Comment

by Pam in Uncategorized

This is one of my families favorite meals and one of my favorite quick and easy meals!   Last week I unfortunately overcooked a pork roast and a chicken.  Sadly they were back to back days!  So what do you do with dry pork or chicken, or both?  Make chili!   My recipe below is not exact so I apologize now, as this is one of those recipes I just make by taste, so please adjust according to your taste!

Ingredients

2 bunches of green onions, diced
1 big clove of garlic diced
1 medium zucchini, shredded
1 box of chicken stock (NOT BROTH)
1 can of diced green chilis (I think the size I use is about 10 oz)
1 can of diced fire roasted tomatoes
diced up left over chicken or pork or both!
1 bunch of cilantro, chopped
1 tsp cumin
1/2 tsp chili pepper
salt and pepper to taste
Cayenne pepper to taste

Cook one bunch of the diced green onions, garlic and zucchini  in about a tablespoon of olive oil over low heat so not to burn the garlic, for  just about 3 minutes.  Add the chicken stock and the canned tomatoes (and the juice) the green chilis and spices.  Let simmer while you cut up the meat.  Add the meat and boil gently over medium heat till meat starts to fall apart, typically about 15 minutes.  I like cumin so I add enough that I can taste the cumin, so experiment with your broth as you may want to adjust the seasonings to fit your tastes.

Serve topped with the diced green onions and the cilantro to taste.  If you are eating dairy, some grated Monterey Jack cheese is also great toppings.

This recipe takes less than 30 minutes from start to finish!  

Enjoy!

Let’s Do Lunch!

15 Feb 2012 Leave a Comment

by Pam in Uncategorized

Do you ever hear those words, “Lets Do Lunch” and cringe because you don’t know what you are going to be able to eat?  Well first of all lets talk about the reason you go to lunch with your friends, which is really to enjoy the social aspects more than the food.  So keep that in mind and don’t panic, as there is ALWAYS something that you can eat no matter where you go, even if you go a fast food restaurant.

If you have the opportunity look at the restaurant’s menu before you head out, do so as it will take the stress off of you when you get there.   Remember don’t be afraid to make modifications and order “off the menu”.  One of my favorite restaurants has amazing pizzas (Leons), which of course I avoid, so I always order a hamburger patty with the mediterranean pizza toppings on the meat, and a side of fruit instead of french fries.   Going to a mexican restaurant?   They all have grilled items, often with some great toppings!   I love to eat at Compadres because they have the most amazing grilled vegetables ever!  They have lots of options for grilled chicken or beef, just tell them you don’t want rice or beans, you only want the grilled veges.  Their grilled veges consist of green peppers, onions, yellow squash, zucchini, mushrooms and tomatoes.  Hint: tell them “no onions or peppers”, or you will get lots of those and very little of the good stuff (in my opinion!).   Another favorite, Los Cabos, they have some shrimp wrapped in bacon…oh so yummy!  Humm…I may have to have a date night there this weekend!

Heading to a fast food restaurant?  Still no need to panic.  All fast food restaurants offer salads.  Simply order a nice salad, preferably with some grilled chicken and skip the dressing and croutons!   Hopefully you have gone through the 30 days strict so your taste buds have learned that you don’t need to drown your salad in dressing to enjoy it.  It really is amazing to learn what fresh vegetables really taste like!

While we are on the subject of lunch, lets talk about bringing your lunch to work with you.  Does that make you have a mild panic attack as well?  No need to panic!  Lunch is easy!  Often the best lunches are leftovers from dinner the night before.  In a hurry, always keep some of those vacuum packed packages of tuna in your cabinet so you can grab them and go.  Best lunches are those you can plan the night before and have it ready in your fridge so you can grab your lunch bag and head out the door. 

Our favorite lunch item are meat roll-ups.  They are really quick and easy to make.  Just be sure to only buy good quality whole muscle meats, nothing that is chopped and pressed!  The ham below is Old Farmers Ham from the deli counter at Wal-Mart.  So you can buy good quality meat, even from Wal-Mart!  And you should trim off the fat, I just forgot to do this before I started taking photographs!

Lay your slices out on your cutting board

Add a little mashed avocado or some of the 100 Calorie guacamole

Add some fresh spinach or pre-made salad blends

Roll up

Enjoy!

Yes, there are chips on my plate!  What you are seeing are taro root chips I get from Whole Foods. These are not for those that are “Strict” Paleo. So don’t eat these if you are on your 30 days strict!  I am not 100% strict, which in all honesty it is very hard for the normal person to be 100% all of the time!  These are a paleo “friendly” alternative to potato chips. 

Using that same concept of the meat roll-ups, use leaf lettuce, romaine lettuce or butter lettuce and put your meat in the middle and roll up the lettuce. 

Another great item that I am going to invest in soon are Bento Box lunch kits.  Here is a great site http://www.laptoplunches.com/ but there are countless more options available online.   Every time I see these it always reminds me of the lunch scene from “Breakfast Club” where Molly Ringwold takes our her little boxes and eats her sushi!   Anyway, back to these cool little lunch kits.  Not only do they look “cool” but they are a great way to keep all your different food items separate.  Experts say that half of the joy of eating is visual, so don’t just toss your lunch in a brown bag, jazz it up and enjoy it!

Hope these tips help you stay Paleo at lunch!  If you have any tips, please share them with us!

Brownies

12 Feb 2012 Leave a Comment

by Pam in Uncategorized

We love brownies, so I adapted a favorite brownie recipe to our Paleo lifestyle.  This recipe does require butter so it isn’t for those that are avoiding dairy.   As with all treats remember these are not low calorie, but they are much better for you than regualar brownies.

Ingredients

• 1/2 cup butter
• 1 cup coconut sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/4 teaspoon baking powder

 Icing

• 3 tablespoons butter
• 1/3 cup Enjoy Life Chocolate Chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray 8×8 pan with Olive Oil Pam.
2. In medium bowl melt the butter in the microwave.  Stir in sugar, eggs, and 1 teaspoon vanilla till throughly blended.  Stir in cocoa, almond flour and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25  minutes. Do not overcook. Remove from oven and allow to cool
4. To Make Icing: Melt butter and chocolate chips in microwave and spread on cooled brownies.  Allow to rest about 30 minutes or more so the icing can set up.

I didn’t get to take any photos as I ran to the store while the icing was setting and my family devoured them while I was gone!

Tostones

29 Jan 2012 Leave a Comment

by Pam in Uncategorized

I had the wonderful pleasure of spending 10 days in Costa Rica last fall, and that is where I was introduced to “Tostones”.  Little crisp fried plantains.  This is the second time I have cooked them and they are just as good as the first time I made them!   I served them with homemade Sloppy Joes and carmelized brussel sprouts for dinner the other night. 

Sloppy Joes:
1.5 pounds of ground beef
1/2 onion diced
1/2 green pepper, diced
1 zucchini, diced
1 tablespoon prepared mustard
1 small can of tomato sauce

In a sauce pan, add about a tablespoon of olive oil and the pepper, onion and zucchini and cook till softened.  Add the ground beef and cook stirring occasionally to break up the meat.   When the meat is cooked, drain the fat and add the tomato sauce and the mustard and simmer on low for 45 minutes.

Tostones
2 green plantains
olive oil

Take a sharp knife and score the skin of the plantain on the backside from the top to the bottom.  Than insert your thumb into the slit and run your thumb up and between the skin and the meat of the plantain, pulling the skin away as you go around and the skin will come off.  

Next cut the plantain into 1 inch pieces

and fry them in a small amount of olive oil, turn the plantain when you see it turn a light golden color then turn and cook the other side. 

Remove to paper towel to drain.  

Place one of the fried plantains between two pieces of parchment paper and SMASH it!  I used a meat mallet, I think it works best. 


Then take the flattened plantain and fry it in the same hot olive oil.  Turning once again when light golden color. 

Remove from oil and let drain on paper towels. Immediately sprinkle with fine sea salt. 

The best way to cook brussel sprouts, in my opinion is by trimming the ends off, and cutting them in half, length wise.  Place them in a skillet with a little olive oil (I used a little of the oil left over from cooking the Tostones).   Be sure all the cut surfaces are face down in the oil. 

Cover with a lid and cook till carmelized and softened.  Then stir and enjoy.  I love the little “leaves” of the brussel sprouts that fall off and become crispy. 

I served the Sloppy Joes with the Tostones so we could scoop the meat mixture, almost like chips and dip.  I hope you try this, as you will love it too! 

Tilapia!

25 Jan 2012 Leave a Comment

by Pam in Uncategorized

We love Tilapia, and it tasted really good tonight!  

First thing I had to do was prepare my spaghetti squash and place it in the oven. 

Next I started my vegetable side dish of broccolini and mushrooms.  I heated 1 tablespoon of butter and one tablespoon of olive oil and one chopped garlic clove in a skillet.  When the butter was melted I added one package of thick sliced button mushrooms and one bunch of broccolini.  Covered with a lid and steamed them, stirring occasionally while I cooked the fish.

I topped the fish with a little Old Bay Garlic and Herb seasoning and “fried” it in a little bit of olive oil.  I use only a couple of tablespoons of oil so it isn’t really frying it  just enough to coat the bottom of my skillet. 

By this time I realized my squash wasn’t cooking fast enough so I took them out of the oven and placed them face down on a paper towel covered plate and microwaved for 3 minutes.  PERFECT! 

I scraped the insides

And this is a close up what it should look like!

Mixed the squash with a little salt and pepper and about a tablespoon of melted butter and dinner was complete!

Here is what was for dinner tonight!

Italian Soup – Quick and Easy

25 Jan 2012 Leave a Comment

by Pam in Uncategorized

Sorry this post is late, but I just couldn’t sit in front of my computer last night.  The computer and I have been together way to long lately and we just needed a “break” from each other!

Last night I made one of my families favorite quick meals, Italian Soup.  Sorry no photos this time.

Ingredients

1 package sweet italian sausage links
1 big head of fresh broccoli
14.5 oz can of diced tomatoes with basil and oregano
one box of chicken STOCK – I prefer Kitchen Basics.
1 tsp italian seasoning
optional for those that can have some carbs – fresh cheese tortellini - by adding this the soup is no longer Paleo
optional shaved parmesan cheese (not that powdered pizza stuff!) You can find it in little tubs where the fresh cheeses are or where the refrigerated pastas are

Parboil the links for about 10 minutes.  Remove from pan and let cool while you prepare the rest of the soup.  Dump out the water from the pan and add the stock, tomatoes and italian seasoning.  Cut the stems off the broccoli and cut the florets into bit sized pieces and add to the pan.  By now the links should be cool enough to handle.  Cut the links into 1/4 inch slices and add to the liquids.  If any juices escape the sausages when you cut into them, try to add that juice back to the soup, it enhances the flavor!    NOTE:  The sausage will still be a little pink in the middle that is what you want, as you want it to continue to cook some while in the soup.  If you are going to use the tortellini add them to the soup with the meat.  Cook on medium boil for about another 10 minutes till the meat is cooked and tortellini are soft.

Personal Note:  I make this with the tortellini for my family and when I scoop out the soup for myself I avoid the pasta. 

Top with the shaved parmesan cheese and ENJOY!