Delicious Paleo Treats

So for a very long long long time I have been trying different fad diets. I was all over the place! The worst diet I was on was by medifast. I recently tried a week of it and I fainted by the 6th day. I was eating so little calories that I couldn’t walk across the room. I was crying every night and it really messed with my hormone balance..(not a pretty sight). After speaking with a good friend about the Paleo diet I have decided to commit to it. Which is perfect because I’m studying ancient hunter gathers at ASU right now. I have been reading a book called “Nom, Nom, Paleo” which is super funny and has a bunch of awesome recipes. My favorite blog I have found about Paleo is called “PaleOMG”. I love the name and the writer- plus her recipes look so good I want to run to my kitchen and make everything. I wanted to share one of her recipes with you today because I’m eating it for breakfast tomorrow. I can’t wait to try it and I hope you enjoy it too 🙂 I know it says left over from thanksgiving and since its now February I’m a little late on using those left overs so I would just say add some of your favorite fresh fruit to the mix!

I was finally able to get back to Yoga tonight. I’m very excited to devote my year to improving my yoga practice (Hatha tonight). I would like to note that the Paleo diet helped me get through intermediate yoga no problem. O blood type for the win. 😉 

 

From http://www.Paleomg.com

http://paleomg.com/thanksgiving-leftovers-apple-tartlet-breakfast-chia-pudding/

 

Prep time
8 hours
Total time
8 hours
 
Serves: 3-4
Ingredients
  • 1½ cups canned coconut milk (about 12 ounces)
  • 1 heaping tablespoon almond butter (or other nut or seed butter)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey
  • ¼ cup chia seeds
  • leftover apple tartlets, roughly chopped
 
Instructions
  1. Blend together coconut milk, almond butter, vanilla extract, and maple syrup in a blender.
  2. Place the blended mixture into a resealable large jar then add chia seeds. Seal jar and shake.
  3. Place in refrigerator overnight.
  4. Top with chopped leftover apple tartlets
  5. Eat up. Breakfast is served.

Image

 

This photo belongs to “PaleOMG” and I claim no ownership.

P.S Go Team USA!!! You’re doing amazing at the Sochi Games!

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Cheater!

Cheaters, cheaters! They’re everywhere but not the type you may think! This is to all you diet cheaters! All you kids with your ice cream and your Krispy cremes ! While eating unhealthy everyday is a huge NO! I’m here to tell you that it’s ok to cheat every once in a while.

Take that in.

It’s okay to eat that chicken enchilada. Why? Well it’s easy. It’s because we are human. All that hard work on your work out plan and your healthy eating, you deserve an award. If it needs to be in meal form, I say go for it! One bad meal every once in a while isn’t going to ruin your diet! Just remember not to make it a habit and you will appreciate and look forward to your special reward once a week. Keep up that work out and feel good knowing you’re not going to ruin what you’ve already accomplished! 

Clean Fish and Chips

Craving fish and chips but don’t want all those wasted, unhealthy calories? Try this clean spin on an old favorite. It’s simply delicious . While the recipe calls for parsnips to use as chips, I will be using sweet potatoes.  Enjoy 🙂 This recipe and other delicious clean meals can be found on : http://www.cleaneatingmag.com
Ingredients :
  • 1 lb parsnips, peeled and cut into 1/2-inch-thick, 3-inch-long sticks
  • Olive oil cooking spray
  • Sea salt and fresh ground black pepper, to taste
  • 1 lb purple potatoes, scrubbed and cut into 1/2-inch-thick, 3-inch-long sticks
  • 1/2 cup nonfat plain Greek yogurt
  • 1/3 cup finely diced dill pickle
  • 3 tbsp low-fat olive oil mayonnaise
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • Dash Tabasco hot sauce, optional
  • 1/4 cup gluten-free flour blend (TRY: Bob’s Red Mill Gluten-Free All-Purpose Baking Flour)
  • 1 tbsp unsalted lemon-pepper seasoning (TRY: Mrs. Dash Salt-Free Lemon Pepper Seasoning Blend)
  • 1 large egg
  • 3/4 cup quinoa flakes
  • 1 lb boneless, skinless halibut fillet, cut into 4 pieces

INSTRUCTIONS:

  1. Arrange 1 oven rack on top and 1 rack on bottom third of oven. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, add parsnips and mist with cooking spray. Season with salt and pepper and toss to combine. Arrange parsnips in a single layer on 1 baking sheet. To bowl, add potatoes and mist with cooking spray. Season with salt and pepper and toss. Add potatoes in a single layer to remaining baking sheet. Transfer 1 sheet to top rack and 1 sheet to lower rack and bake for 30 minutes, until golden brown and lightly caramelized, switching racks and using a thin spatula to turn parsnips and potatoes halfway through.
  3. Meanwhile, prepare tartar sauce: In a small bowl, combine yogurt, pickle, mayonnaise, lemon juice, Dijon, salt and pepper and, if desired, hot sauce, until combined. Cover and refrigerate until needed. (MAKE AHEAD: Tartar can be prepared up to 48 hours in advance.)
  4. In a small shallow dish, combine flour, lemon-pepper seasoning, salt and pepper. In a separate shallow dish, whisk egg, 2 tbsp water, salt and pepper. In a third shallow dish, combine quinoa flakes, salt and pepper. Lightly dredge 1 halibut fillet in flour mixture, shaking off excess. Transfer fillet to egg mixture and turn to coat. Transfer fillet to quinoa flake mixture, lightly pressing fillet into flakes to adhere. Transfer fillet to a clean, flat surface and set aside. Repeat with remaining fillets.
  5. Combine parsnips and potatoes on 1 baking sheet and set aside. Arrange halibut on empty parchment-lined sheet and mist tops with cooking spray. Transfer halibut to top rack of oven and bake for 25 minutes. Place tray of parsnips and potatoes on lower rack and bake for 10 more minutes, until halibut is golden brown, crisp and flakes easily when tested with a fork. Remove halibut, parsnips and potatoes from oven. Serve immediately with tartar sauce on the side for dipping.

Should turn out like this:Image

Tortilla Soup!

I just tried this yesterday and it was just amazing – not to mention low cal and low cost. I hope you enjoy it!

What you need:

  • 4 chicken fillets
  • 1 can chicken broth
  • 1 can cream of chicken soup
  • 2 tbsp taco seasoning
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can whole kernel corn
  • 1 can diced green chiles (optional)

Cook chicken in olive oil for a healthier twist. I usually season my chicken with garlic salt and pepper. It’s up to you what you’d like to do. It is very delicious!

While the chicken is cooking, add all canned ingredients into a pot. I started with the tomatoes first, working the beans, corn , and other ingredients to follow. Next add the spices. Put heat on simmer.

While the ingredients in your pot are heating up, take chicken out of the pan and shred it. I use two forks to pull the chicken apart. It’s very simple. Put two forks into the chicken facing opposite ways and pull. It will shred your fillets in no time!

As soon as your done shredding, add the chicken into the the pot and stir. As soon as the soup is warm to eat, dish it up!

Everyone likes to garnish in different ways. Here is how I did it :

After the soup is in a bowl, I add shredded cheese on top of the soup. Following this I add some crushed tortilla chips. I crush them by hand. If you’re feeling lucky, add a little sour cream on top. It’s delicious!! I hope you enjoy this great winter meal!

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