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.

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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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French onion soup sandwiches!

French onion soup..sandwiches?! Do my eyes deceive me? Nope! It is true! I’m so excited to share this recipe with you because You can get two meals out of one! I hope you love and enjoy this as much as I will 🙂 Happy and Healthy eats 🙂

French Onion Soup Grilled Cheese

makes 1 sandwich

Ingredients

1 tablespoon each grapeseed (or olive) oil and butter, for frying
2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded gruyere cheese to generously cover both slices of bread
about ½ cup wine-braised onions (see recipe below)
fresh thyme leaves
salt and pepper to taste

Directions

Heat grapeseed oil in frying pan over medium low heat. Add butter and allow to melt.

Spread each slice of French bread with softened butter. Add half the shredded cheese to one, pile braised onions on top, sprinkled with fresh thyme leaves, salt and pepper, then add the rest of the cheese. “Close” the sandwich with the other slice of bread, and gently press together.

Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.

Remove the grilled sandwich from the pan and serve.

Wine-braised Onions

about 1 small clove garlic per 2 onions
onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
olive oil
butter
bay leaf
fresh thyme
salt and fresh cracked pepper
red or white wine
beef stock (optional)

Directions

Cut the onions in half lengthwise, then slice thinly again lengthwise.

For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. Allow the garlic to soften (but not color), then add the onions. Stir to coat the garlic and onions in oil+butter, add a bay leaf and a small sprig of thyme, then turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).

Add about ¼ cup red or white wine (doesn’t matter), and allow to cook down with the onions, another 5-7 minutes. You can also add beef stock, but I didn’t.

Remove from heat and set aside enough onions for grilled cheese sandwich. The rest, throw into a pot and make French Onion Soup.

 

Bon Appetit !

Chicken Parmesan – Made healthy!

Italian favorites made healthier so you can enjoy them without worry! Bon Appetit ! Recipe from the Food Network.

Ingredients

  • 4 slices whole-wheat bread (1-ounce each)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 egg whites
  • 1/2 cup skim milk
  • 1/2 cup all-purpose flour
  • 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
  • Olive oil cooking spray
  • 1 jar good-quality marinara sauce (about 3 1/2 cups)
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons (1/2-ounce) shredded Parmesan

Directions

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Per Serving: (Serving size, 1 piece chicken with sauce and cheese)

Calories 410; Total Fat 11 g; (Sat Fat 4.5 g, Mono Fat 2.7 g, Poly Fat 1.2 g) ; Protein 50 g; Carb 31 g; Fiber 2 g; Cholesterol 110 mg; Sodium 1200 mg

Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium

Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc

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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