Although I finished strong in the 40 day challenge, I didn't finish strong on my blogging duties! My apologies. As soon as I finished my baseline WOD last friday, I totally shut down mentally thinking about much of anything that had to do with the challenge or this blog. I gave it all I had on Friday and improved my baseline workout time from 18:44 to 15:53. I think that was the most thrilling, satisfying part of the results for me. Seeing weight loss is always nice, but seeing the difference in how much quicker I got was great for this mama who ain't getting any younger!
We will find out the result of the to 3 females by Wednesday of next week. I would LOVE to place in the top 3, but honestly have no idea if I even have a chance. I will let you know how it all shakes out! And I do plan on continuing to post new recipes on this blog starting this week. Thanks for all of you who have hung in there with me through this journey. At the end of the day, I feel like I did win because I learned so much and finished the 40 days SO much better than where I was when I started!
Friday, August 26, 2011
Wednesday, August 17, 2011
Day 38
Today has been a great day. I did and earlier workout at Irontribe today. The workout was "Elizabeth" which was 21-15-9 reps of Cleans (85lbs) and ring dips. It was a hard workout, but one of those where I feel like I pushed myself to the next level. My food today was:
Breakfast - 1 whole, 3 white scrambled eggs, 1 spoonful coconut manna
Post workout snack - 3 hard-boiled egg whites, 1 c. grapes
Lunch - 1 can tuna (no salt added), mixed with avocado plus some carrots (not a great lunch)
Snack - wasn't hungry, so didn't eat one
Dinner - BLT's wraps with chicken
Jake and I visited the Farm Stand, a local small company who brings fresh fruits and vegetables to the downtown and southside areas to provide good quality food for those who live in "food deserts." My friend Kathleen has been working with them a few days a week so we went and visited. We got some great produce, some of which we used for dinner.
The BLT wraps had bacon, tomato, avocado, chicken, and grilled red onions all wrapped up in a romaine leaf. I served this with a fresh spinach salad an some chopped up canary melon. I had never heard of a canary melon until today when we bought one at the Farm Stand. It's just like a honeydew, only sweeter. We all loved it!
I ended the day today with a 2.5 mile jog. with the kids. in the stroller. Not sure if I would do that again anytime soon. It was certainly a tough workout, especially the hills. BUT, it felt really good in a "have I lost my mind" kind of way. In it to win it!
Breakfast - 1 whole, 3 white scrambled eggs, 1 spoonful coconut manna
Post workout snack - 3 hard-boiled egg whites, 1 c. grapes
Lunch - 1 can tuna (no salt added), mixed with avocado plus some carrots (not a great lunch)
Snack - wasn't hungry, so didn't eat one
Dinner - BLT's wraps with chicken
Jake and I visited the Farm Stand, a local small company who brings fresh fruits and vegetables to the downtown and southside areas to provide good quality food for those who live in "food deserts." My friend Kathleen has been working with them a few days a week so we went and visited. We got some great produce, some of which we used for dinner.
The BLT wraps had bacon, tomato, avocado, chicken, and grilled red onions all wrapped up in a romaine leaf. I served this with a fresh spinach salad an some chopped up canary melon. I had never heard of a canary melon until today when we bought one at the Farm Stand. It's just like a honeydew, only sweeter. We all loved it!
I ended the day today with a 2.5 mile jog. with the kids. in the stroller. Not sure if I would do that again anytime soon. It was certainly a tough workout, especially the hills. BUT, it felt really good in a "have I lost my mind" kind of way. In it to win it!
Tuesday, August 16, 2011
Day 35, 36 AND 37
I have fallen behind on my blogging! Who knew that the start of school would throw me off so much? Instead of sitting down to write when the kids go to bed, I find myself packing lunch, ironing clothes, etc. to prepare for the next day. Even so, I am still 100% strong on my diet and am looking forward to day 40 on Friday.
I will highlight a meal that we had last night that I have told some of you about before: Cabbage Rolls. It's one of my favorites and almost everyone agreed. Jake cried through most of dinner because he didn't want to eat it. I had flashbacks of me as a kid doing the same thing when my mom made cabbage rolls (do you, jen?) Seriously, when my mom made them I hated how they smelled, looked and even more how they tasted. But this recipe I love and we did extend some grace to my little guy who wasn't so fond of them:)
Ingredients:
1 lb. lean ground beef
1 small apple, finely diced
2 cups diced fresh spinach
1/2 red onion, finely diced
4 garlic cloves, minced
2 tbsp. flat leaf italian parsley, chopped
1 egg
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
10 or so cabbage leaves
Sauce:
1 can diced tomatoes
1 cup chicken broth
1 tbsp. dried basil
black pepper to taste
Directions:
-Bring a large pot of water to a boil
-While you are waiting for the water to boil, do the following:
-In a medium size bowl, combine the sauce ingredients and set aside
-Remove the core from the head of cabbage and separate cabbage leaves
-In a large bowl, mix together all the filling ingredients (from the beef to the pepper)
-Place the cabbage leaves, a few at a time, into the boiling water and boil for 3-5 minutes or until soft
-Remove with tongs and lay flat
-Depending on the size of your cabbage leave, place approximately 1/4 cup of filling on the bottom edge of each leaf. Fold in the 2 outside edges of the cabbage leaf and roll up the filling.
-Place each cabbage roll seam side down in your crockpot (it's okay to layer them)
-Cook on low for 6-8 hours.
-Enjoy!
I will highlight a meal that we had last night that I have told some of you about before: Cabbage Rolls. It's one of my favorites and almost everyone agreed. Jake cried through most of dinner because he didn't want to eat it. I had flashbacks of me as a kid doing the same thing when my mom made cabbage rolls (do you, jen?) Seriously, when my mom made them I hated how they smelled, looked and even more how they tasted. But this recipe I love and we did extend some grace to my little guy who wasn't so fond of them:)
Ingredients:
1 lb. lean ground beef
1 small apple, finely diced
2 cups diced fresh spinach
1/2 red onion, finely diced
4 garlic cloves, minced
2 tbsp. flat leaf italian parsley, chopped
1 egg
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
10 or so cabbage leaves
Sauce:
1 can diced tomatoes
1 cup chicken broth
1 tbsp. dried basil
black pepper to taste
Directions:
-Bring a large pot of water to a boil
-While you are waiting for the water to boil, do the following:
-In a medium size bowl, combine the sauce ingredients and set aside
-Remove the core from the head of cabbage and separate cabbage leaves
-In a large bowl, mix together all the filling ingredients (from the beef to the pepper)
-Place the cabbage leaves, a few at a time, into the boiling water and boil for 3-5 minutes or until soft
-Remove with tongs and lay flat
-Depending on the size of your cabbage leave, place approximately 1/4 cup of filling on the bottom edge of each leaf. Fold in the 2 outside edges of the cabbage leaf and roll up the filling.
-Place each cabbage roll seam side down in your crockpot (it's okay to layer them)
-Cook on low for 6-8 hours.
-Enjoy!
Sunday, August 14, 2011
Day 33 and 34
Things are getting a little crazy around here with the start of school and getting used to a new routine. We had a great first week of school and have enjoyed a restful weekend so far. We had dinner company on Friday night, so it was my attempt to cook a yummy Paleo meal for our guests who were not familiar with this way of eating. The menu:
Cilantro and Lime Roasted Chicken
Homemade Salsa (Pioneer Woman's Restaurant Salsa)
Homemade Guacamole
Grilled Veggies (onions and bell peppers)
Romaine Salad with strawberries, blueberries, and tomatoes
Cilantro and Lime Roasted Chicken
Ingredients:
6 chicken breasts or a whole fryer chicken
1 lime, zested and juiced
1/2 bunch cilantro, including stems!
3 green onions, roughly chopped
6 cloves garlic, peeled
1/4 c. olive oil
Salt
Directions:
In a food processor, combine all ingredients from the lime to the salt. Process until well blended. Smear the mixture all over the chicken and let marinate at room temperature for 30 minutes. Grill chicken breasts or roast the whole chicken. Serve and enjoy! For instructions on roasting, see this recipe here: http://www.foodrenegade.com/zesty-cilantro-lime-roasted-chicken/
The chicken was good, but would have been better with more salt. The recipe didn't specify how much, just to taste. I only added about 1/2 tsp. Next time I will add at least 1 tsp. if not more. And, you must like cilantro to like this dish. Thankfully we all did:)
Saturday morning presented a bit of a scare as I pulled my calf muscle during my run. I spent the morning icing and elevating and spent the rest of the afternoon with it wrapped up. That threw a kink in our plans for the day, but I wanted to make sure I rested up as the FINAL week is here. I intended on doing 800m spirnts on Sunday, but it will be a day of rest instead:( My goal is to have my calf rested and better by the WOD on Monday. We ended up eating out at Zoes for dinner and I had my usual grilled chicken salad. Only 6 more days left. I hoping to give it all I can these last few days!
Cilantro and Lime Roasted Chicken
Homemade Salsa (Pioneer Woman's Restaurant Salsa)
Homemade Guacamole
Grilled Veggies (onions and bell peppers)
Romaine Salad with strawberries, blueberries, and tomatoes
Cilantro and Lime Roasted Chicken
Ingredients:
6 chicken breasts or a whole fryer chicken
1 lime, zested and juiced
1/2 bunch cilantro, including stems!
3 green onions, roughly chopped
6 cloves garlic, peeled
1/4 c. olive oil
Salt
Directions:
In a food processor, combine all ingredients from the lime to the salt. Process until well blended. Smear the mixture all over the chicken and let marinate at room temperature for 30 minutes. Grill chicken breasts or roast the whole chicken. Serve and enjoy! For instructions on roasting, see this recipe here: http://www.foodrenegade.com/zesty-cilantro-lime-roasted-chicken/
The chicken was good, but would have been better with more salt. The recipe didn't specify how much, just to taste. I only added about 1/2 tsp. Next time I will add at least 1 tsp. if not more. And, you must like cilantro to like this dish. Thankfully we all did:)
Saturday morning presented a bit of a scare as I pulled my calf muscle during my run. I spent the morning icing and elevating and spent the rest of the afternoon with it wrapped up. That threw a kink in our plans for the day, but I wanted to make sure I rested up as the FINAL week is here. I intended on doing 800m spirnts on Sunday, but it will be a day of rest instead:( My goal is to have my calf rested and better by the WOD on Monday. We ended up eating out at Zoes for dinner and I had my usual grilled chicken salad. Only 6 more days left. I hoping to give it all I can these last few days!
Thursday, August 11, 2011
Day 32 - Is Paleo Working For You?
I know I have talked about this before on the blog, but we (Mitch and I) have been eating some form of Paleo for over 2 years now. We first heard of it in February of 2009 when we saw a friend talking about it on Facebook. We immediately dove in, cold turkey, and ate all we wanted of lean meats, fruits, and veggies. Somehow me missed the crucial element of fat. In light of that, we lasted about 6 weeks eating this way. We both lost some weight, but we were starving. So, we gradually added in peanut butter (didn't know that wasn't paleo) and homemade granola. As we added those things in, we also added on the pounds! We were struggling with what seemed to be what so many people struggle with when they start eating Paleo...the ease and availability of nuts and seeds which easily leads to overeating them.
Fast forward to now, where we have gone through over 2 years of trial and error. For the first time I feel like I have FINALLY figured out what works for me. This challenged has made me think twice before I put anything in my mouth and that has helped me so much to push myself to do what initially wasn't convenient, but now is a way of life...and I LOVE it. It is certainly a commitment, but I have found that it's totally worth it. I have, though, had conversations with many people about Paleo and how it just doesn't work for them. They are frustrated with stalled weight loss, the are bored with eating the same thing, or they are just trying too hard to fit some of their old lifestyle into the Paleo way (i.e. paleo muffins, paleo brownies, paleo pizza, etc.). Those things are fine on the occasion, but you won't want to build your diet around them. I saw the info below on the Whole9 blog and they identify the top 5 reasons why Paleo isn't working for you. Read over them and see if you find any of them true for you:
5 Reasons Why Your Perfect Paleo Diet Just Isn't Working:
1) It's a technicality - Technically Paleo foods like Paleo pancakes, bacon, or sweet potato fries may follow the "rules," but don't maximize nutrition.
2)The wrong fats - Too many nuts, seeds, and Paleo cereals=too many inflammatory Omega-6 fats. Prioritize healthy fat sources.
3) Eat more - Energy dragging, but still afraid of fat and carbs? Eating enough of both sustains energy levels, health, and performance
4) By-the numbers - You're so focused on your numbers - blocks, grams, calories, or body weight - that you override the signals your body is trying to send you
5) Nature's candy - Using the "natural" sugars found in fruit to satisfy your sugar cravings is a recipe for more cravings, and maybe too much fructose.
I know that I found at least 2 of these to be true of me before the challenge: eating too many of the wrong fats, and worrying too much about the numbers. I have re-prioritized my fats and that has honestly taken care of the numbers. I am not hungry all the time because the right fats (avocado, coconut, olive oil) help keep satisfied so i'm not constantly starving and worrying about what I can eat. Eating more of the right fat has honestly made all the difference for me!
I hope that reviewing this list will help you if you are stuck in a rut and haven't been able to figure out what you should do differently. Remember that eating Paleo is a process. It takes time to figure out what works best for you. Be patient. Stay with it. I promise it's worth it!
Oh, and if you are still reading, our dinner tonight was blah. We had Chard-Wrapped tilapia. It just didn't do it for us. The bright side of the meal were the brussels sprouts sauteed with red onion. I'll try again tomorrow for a winning recipe!
Fast forward to now, where we have gone through over 2 years of trial and error. For the first time I feel like I have FINALLY figured out what works for me. This challenged has made me think twice before I put anything in my mouth and that has helped me so much to push myself to do what initially wasn't convenient, but now is a way of life...and I LOVE it. It is certainly a commitment, but I have found that it's totally worth it. I have, though, had conversations with many people about Paleo and how it just doesn't work for them. They are frustrated with stalled weight loss, the are bored with eating the same thing, or they are just trying too hard to fit some of their old lifestyle into the Paleo way (i.e. paleo muffins, paleo brownies, paleo pizza, etc.). Those things are fine on the occasion, but you won't want to build your diet around them. I saw the info below on the Whole9 blog and they identify the top 5 reasons why Paleo isn't working for you. Read over them and see if you find any of them true for you:
5 Reasons Why Your Perfect Paleo Diet Just Isn't Working:
1) It's a technicality - Technically Paleo foods like Paleo pancakes, bacon, or sweet potato fries may follow the "rules," but don't maximize nutrition.
2)The wrong fats - Too many nuts, seeds, and Paleo cereals=too many inflammatory Omega-6 fats. Prioritize healthy fat sources.
3) Eat more - Energy dragging, but still afraid of fat and carbs? Eating enough of both sustains energy levels, health, and performance
4) By-the numbers - You're so focused on your numbers - blocks, grams, calories, or body weight - that you override the signals your body is trying to send you
5) Nature's candy - Using the "natural" sugars found in fruit to satisfy your sugar cravings is a recipe for more cravings, and maybe too much fructose.
I know that I found at least 2 of these to be true of me before the challenge: eating too many of the wrong fats, and worrying too much about the numbers. I have re-prioritized my fats and that has honestly taken care of the numbers. I am not hungry all the time because the right fats (avocado, coconut, olive oil) help keep satisfied so i'm not constantly starving and worrying about what I can eat. Eating more of the right fat has honestly made all the difference for me!
I hope that reviewing this list will help you if you are stuck in a rut and haven't been able to figure out what you should do differently. Remember that eating Paleo is a process. It takes time to figure out what works best for you. Be patient. Stay with it. I promise it's worth it!
Oh, and if you are still reading, our dinner tonight was blah. We had Chard-Wrapped tilapia. It just didn't do it for us. The bright side of the meal were the brussels sprouts sauteed with red onion. I'll try again tomorrow for a winning recipe!
Wednesday, August 10, 2011
Day 31
I am sadly mourning that this challenge will be ending in 9 days. It has been a great push for me and I have loved the competition aspect of it. I still don't know if I will cheat when it is over or keep on going. I do have some fear of going back to old habits and ways, so I am contemplating going on with the "challenge" way of eating until I feel that I can cheat without it completely throwing me off (more mentally than physically). I'll keep you posted on what I decide about that.
The hubs is out of town tonight, so we are keeping it simple around here. My mom is joining us for dinner and she is not quite on the Paleo wagon. So, me and the kids I am making grilled chicken topped with pesto, sauteed veggies, and a side salad. For my mom, I am going to make grilled BBQ chicken. She will also eat the veggies (we are having the 2 she likes - squash and zucchini).
Today for lunch I had a twist on chicken salad and mixed the chicken with 1/2 an avocado, some grapes, and a little salt and pepper. I must say it was pretty darn good. I enjoyed the creaminess of it without even having to add any mayo. I have done this with tuna, but will definitely do this with chicken again.
I will leave you with my favorite picture of the day. My baby girl heading off to first grade, stopping for a quick pic with her favorite brother:
The hubs is out of town tonight, so we are keeping it simple around here. My mom is joining us for dinner and she is not quite on the Paleo wagon. So, me and the kids I am making grilled chicken topped with pesto, sauteed veggies, and a side salad. For my mom, I am going to make grilled BBQ chicken. She will also eat the veggies (we are having the 2 she likes - squash and zucchini).
Today for lunch I had a twist on chicken salad and mixed the chicken with 1/2 an avocado, some grapes, and a little salt and pepper. I must say it was pretty darn good. I enjoyed the creaminess of it without even having to add any mayo. I have done this with tuna, but will definitely do this with chicken again.
I will leave you with my favorite picture of the day. My baby girl heading off to first grade, stopping for a quick pic with her favorite brother:
Tuesday, August 9, 2011
Day 30
Tonight I tried another new recipe from Everyday Paleo and an tried and true recipe from Elana's Pantry. Mitch was working late, so I wanted to do something easy tonight, especially as we are getting ready for our first day of school tomorrow. We kinda had a different twist on breakfast...
These are called Egg Houses - Eggs cooked in a tomato, topped with bacon and chives. Tonight we had 3 who liked them, and this time it was Neily who wasn't quite sure of them. The yolk is runny in these and that's just not her thing. The muffins Cinnamon Bun Muffins and were a hit with everybody (I passed on them, though. Still staying strict until the end!). You can find that recipe at http://www.elanaspantry.com/cinnamon-bun-muffins/
EGG HOUSES
Ingredients:
-4 large tomatoes
-4 eggs
-4 slices of organic, uncured bacon, diced
-salt and black pepper to taste
-Diced chives
Directions:
-Preheat the oven to 425
-Cut off just the top of the tomatoes and gently scoop out the insides
-Place tomatoes in a glass baking dish
-Crack one egg in each tomato cup and bake for 25 minutes (I cracked 2 in the ones for Mitch)
-While the tomatoes and eggs are baking, cook the bacon
-After the egg houses are done baking, crumble the cooked bacon on top along with the diced chives.
-Enjoy!
These are called Egg Houses - Eggs cooked in a tomato, topped with bacon and chives. Tonight we had 3 who liked them, and this time it was Neily who wasn't quite sure of them. The yolk is runny in these and that's just not her thing. The muffins Cinnamon Bun Muffins and were a hit with everybody (I passed on them, though. Still staying strict until the end!). You can find that recipe at http://www.elanaspantry.com/cinnamon-bun-muffins/
EGG HOUSES
Ingredients:
-4 large tomatoes
-4 eggs
-4 slices of organic, uncured bacon, diced
-salt and black pepper to taste
-Diced chives
Directions:
-Preheat the oven to 425
-Cut off just the top of the tomatoes and gently scoop out the insides
-Place tomatoes in a glass baking dish
-Crack one egg in each tomato cup and bake for 25 minutes (I cracked 2 in the ones for Mitch)
-While the tomatoes and eggs are baking, cook the bacon
-After the egg houses are done baking, crumble the cooked bacon on top along with the diced chives.
-Enjoy!
Monday, August 8, 2011
Day 29 - Stuffed Peppers
I can't wait to share with you guys what we had for dinner tonight. It was SO SO good! It got 2 thumbs up from at least 3 members of our family (the verdict is still out with Jake) and it was pretty, too.
But first, here is what the rest of my day looked like:
Breakfast - 1 whole, 4 white scrambled eggs, 1 spoonful coconut manna
Snack - Primal Pac
Lunch Part 1 - steamed zucchini and squash
Had to run out to meet the teacher
Lunch Part 2 - Homemade Chicken Salad made with homemade mayo (only about 2 tbsp for the whole thing), grapes, walnuts. I used the chicken salad as a "dip" for some carrots
Pre-workout snack - 1 small applesauce, 1 egg white
Workout:
Row 1000meters
50 Thrusters (35#)
30 Pull-ups
Ros 800 meters
50 Thrusters (35#)
30 Push-ups (game standard)
Total time: 19:23
And for dinner...These wonderful things:
Wouldn't these be pretty at Christmas time with red and green peppers???
Ingredients:
4 tbsp. Extra Virgin Olive Oil
1 yellow onion, finely chopped
3 celery stalks, finely chopped
1 yellow squash, finely chopped
1 zucchini, finely chopped (not in the recipe. i added this to ours)
3 carrots, finely chopped
1 lb.top quality sausage (recipe calls for 1.5lbs but that was too much for me. also, go my sausage from whole foods)
1 lb. grass-fed beef
1 tbsp. garlic powder
sea salt and black pepper to taste
2 tbsp dried oregano (i used only 1 tbsp)
3 cups fresh basil, chopped
1 (14.5 oz) can diced tomatoes
5-6 bell peppers
Directions:
-Preheat oven to 350
-Fill a large soup pot with water and bring to a boil
-While waiting for the water to boil, cover the bottom of a large skillet with the olive oil and over medium heat saute the onion, celery, and carrots until the onions become translucent.
-Crumble in the ground beef and sausage and add the dried seasonings to the meat before it's entirely cooked
-Add the yellow squash, zucchini, basil, and tomatoes. Mix well and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
-In the meantime, remove the tops of the bell peppers, and rinse well to remove all seeds.
-By now the water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until the peppers are just a little soft, but not falling apart.
-Pull the bell peppers out with tongs and arrange in a large glass baking dish. Fill/Stuff each bell pepper with the meat mixture and bake at 350 for 20 minutes.
-Enjoy!
But first, here is what the rest of my day looked like:
Breakfast - 1 whole, 4 white scrambled eggs, 1 spoonful coconut manna
Snack - Primal Pac
Lunch Part 1 - steamed zucchini and squash
Had to run out to meet the teacher
Lunch Part 2 - Homemade Chicken Salad made with homemade mayo (only about 2 tbsp for the whole thing), grapes, walnuts. I used the chicken salad as a "dip" for some carrots
Pre-workout snack - 1 small applesauce, 1 egg white
Workout:
Row 1000meters
50 Thrusters (35#)
30 Pull-ups
Ros 800 meters
50 Thrusters (35#)
30 Push-ups (game standard)
Total time: 19:23
And for dinner...These wonderful things:
Wouldn't these be pretty at Christmas time with red and green peppers???
Ingredients:
4 tbsp. Extra Virgin Olive Oil
1 yellow onion, finely chopped
3 celery stalks, finely chopped
1 yellow squash, finely chopped
1 zucchini, finely chopped (not in the recipe. i added this to ours)
3 carrots, finely chopped
1 lb.top quality sausage (recipe calls for 1.5lbs but that was too much for me. also, go my sausage from whole foods)
1 lb. grass-fed beef
1 tbsp. garlic powder
sea salt and black pepper to taste
2 tbsp dried oregano (i used only 1 tbsp)
3 cups fresh basil, chopped
1 (14.5 oz) can diced tomatoes
5-6 bell peppers
Directions:
-Preheat oven to 350
-Fill a large soup pot with water and bring to a boil
-While waiting for the water to boil, cover the bottom of a large skillet with the olive oil and over medium heat saute the onion, celery, and carrots until the onions become translucent.
-Crumble in the ground beef and sausage and add the dried seasonings to the meat before it's entirely cooked
-Add the yellow squash, zucchini, basil, and tomatoes. Mix well and let the meat and veggies cook over medium-low heat, stirring occasionally for another 10-15 minutes.
-In the meantime, remove the tops of the bell peppers, and rinse well to remove all seeds.
-By now the water should be boiling. Place the bell peppers gently into the boiling water and submerge them for 5-6 minutes or until the peppers are just a little soft, but not falling apart.
-Pull the bell peppers out with tongs and arrange in a large glass baking dish. Fill/Stuff each bell pepper with the meat mixture and bake at 350 for 20 minutes.
-Enjoy!
Sunday, August 7, 2011
Day 26, 27 AND 28 - I promise i'm still on the paleo wagon!
These past 3 days have been a whirlwind, hence the lack of posting. Friday was the day we found out who N's teacher was going to be and who was in her class. Immediately after, she and I left for a special night away to celebrate the beginning of school. I got to spend the night with this special little girl and had her all to myself. We laughed, shopped, giggled, talked, and snuggled. Priceless.
I kept it Paleo in the midst of the fun, eating a Salmon Salad for dinner and sat and watched as N indulged in a yummy, sprinkle-covered ice cream cone.
We came home mid-morning on saturday and I turned around and headed back out the door to stock up on groceries. For dinner saturday night we had Turkey Chili with Cabbage Lime Slaw and guacamole (recipe compliments of my friend Joy).
Turkey Chili:
1 lb. lean ground turkey
1 tbsp. minced garlic
1 tsp. olive oil
1 green bell pepper, chopped
1 red onion, chopped
1/2 to 1 cup tomato salsa (with no sugar added) - recipe calls for 1/2c. but I like it with a little more
1 firm-ripe tomato, rinsed, cored, and chopped
1 can diced green chilies (I left these out - they make it too spicy for my taste)
1/2 c. chopped cilantro
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. pepper
salt to taste
1. in a large non-stick skillet over high heat, stir turkey, garlic, oil, bell pepper, and onion. Break meat apart with a spoon and cook until juices evaporate and the turkey is lightly browned, about 15 minutes.
2. Add salsa, tomato, chilies, cilantro, chili powder, cumin, and pepper. Stir often until the flavors are blended, about 10 minutes.
3. Serve on top of Cabbage Lime Slaw
Cabbage Lime Slaw:
Thinly slice purple cabbage and toss 2 cups with juice from one lime. Sprinkle generously with salt and pepper and let sit for at least 10 minutes before serving.
And lastly, today...Today we spent a total of 7 hours in the car driving to Atlanta and back to visit family. I made sure to pack a cooler full of all things Paleo and had a great food day on-the-go. Lots of egg whites, blueberries, salad, carrots, an apple, and a primal pac. And I got my 4 mile run in before we left which definitely helped me cope with sitting on my fanny for so long!!
There are only 12 days before this challenge is over. I am going to do everything I can to make these last days count, giving it 110%. I am so excited! In it to win it!!
I kept it Paleo in the midst of the fun, eating a Salmon Salad for dinner and sat and watched as N indulged in a yummy, sprinkle-covered ice cream cone.
We came home mid-morning on saturday and I turned around and headed back out the door to stock up on groceries. For dinner saturday night we had Turkey Chili with Cabbage Lime Slaw and guacamole (recipe compliments of my friend Joy).
Turkey Chili:
1 lb. lean ground turkey
1 tbsp. minced garlic
1 tsp. olive oil
1 green bell pepper, chopped
1 red onion, chopped
1/2 to 1 cup tomato salsa (with no sugar added) - recipe calls for 1/2c. but I like it with a little more
1 firm-ripe tomato, rinsed, cored, and chopped
1 can diced green chilies (I left these out - they make it too spicy for my taste)
1/2 c. chopped cilantro
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. pepper
salt to taste
1. in a large non-stick skillet over high heat, stir turkey, garlic, oil, bell pepper, and onion. Break meat apart with a spoon and cook until juices evaporate and the turkey is lightly browned, about 15 minutes.
2. Add salsa, tomato, chilies, cilantro, chili powder, cumin, and pepper. Stir often until the flavors are blended, about 10 minutes.
3. Serve on top of Cabbage Lime Slaw
Cabbage Lime Slaw:
Thinly slice purple cabbage and toss 2 cups with juice from one lime. Sprinkle generously with salt and pepper and let sit for at least 10 minutes before serving.
And lastly, today...Today we spent a total of 7 hours in the car driving to Atlanta and back to visit family. I made sure to pack a cooler full of all things Paleo and had a great food day on-the-go. Lots of egg whites, blueberries, salad, carrots, an apple, and a primal pac. And I got my 4 mile run in before we left which definitely helped me cope with sitting on my fanny for so long!!
There are only 12 days before this challenge is over. I am going to do everything I can to make these last days count, giving it 110%. I am so excited! In it to win it!!
Thursday, August 4, 2011
Days 24 and 25 - A New Chicken Recipe
For some reason these past 2 days have come and gone so quickly! Yesterday, day 24, was a great day. I feel like I am reaping the benefits of eating 100% Paleo and I have honestly never felt better. The workout last night was quick and tough, but I feel like I am improving each time I walk in that door. And I can certainly see changes in my body which is pretty fun, too. There are only 15 days left in the challenge and I started thinking last night that I wish it were longer. I am one who needs that accountability, who needs something to shoot for. I have loved doing this challenge and an opportunity to win some great stuff has helped me push a little harder, spent a little more time cooking, and motivated me to reach my fullest potential. I do have a few goals on the calendar once the challenge is over on the 19th, but if anyone wants some accountability, you know where to find a partner!
I haven't done much differently during my daytime eating. I have my usual eggs and coconut for breakfast. I have LOVED the pesto chicken salad and made more on monday to have around this week. I had it yesterday for lunch over a big bed of spinach and some tomatoes on top. Today, I used it as a "dip" for my carrots and had it along with a large bowl of steamed squash and zucchini.
Tonight for dinner I made another recipe from Everyday Paleo. I made it several weeks ago (pre-challenge) and it made the list of things to make again. I did make a note for myself to double the recipe, so I took those notes to heart and made extra. It is a big yummy bowl of coconut curry deliciousness that I had to make myself stop eating!! This is the closest thing to a casserole that I have had in months!
Chicken Dive-In:
Ingredients:
2 lbs. boneless skinless chicken breasts
6 cups broccoli florets, cut up into bite-sized pieces
2 cups sliced mushrooms (we love mushrooms!!)
1 cup onion, finely diced
2 c. canned coconut milk (full-fat)
1 tsp. sea salt
1 tsp. garlic powder
2 tbsp. curry powder
2 tsp. smoked paprika (I didn't have smoked, just used regular. They sell smoked paprika at Penzey's)
slivered almonds (didn't have these so they were left off)
Directions:
Preheat the oven to 350.
Place the chicken breasts in a saucepan and sprinkle with salt and pepper. Fill the saucepan with water, just until the breasts are covered.
Bring chicken and water to a boil and simmer for 15-20 minutes.
Remove the chicken from the water with tongs and set aside.
Add the broccoli to the same water and simmer for 3-4 minutes.
Drain the broccoli (and save the broth for another meal if you wish)
Cut the chicken into bite size pieces and place in a large bowl
Add the broccoli, mushrooms, onions, coconut milk and spices and mix well.
Pour into a 9X13 casserole dish, sprinkle with slivered almonds, and cook for 30 minutes at 350.
This amount we made tonight was enough for all of us (a very large portion for the hubby) and leftovers for tomorrow. Yay!
I haven't done much differently during my daytime eating. I have my usual eggs and coconut for breakfast. I have LOVED the pesto chicken salad and made more on monday to have around this week. I had it yesterday for lunch over a big bed of spinach and some tomatoes on top. Today, I used it as a "dip" for my carrots and had it along with a large bowl of steamed squash and zucchini.
Tonight for dinner I made another recipe from Everyday Paleo. I made it several weeks ago (pre-challenge) and it made the list of things to make again. I did make a note for myself to double the recipe, so I took those notes to heart and made extra. It is a big yummy bowl of coconut curry deliciousness that I had to make myself stop eating!! This is the closest thing to a casserole that I have had in months!
Chicken Dive-In:
Ingredients:
2 lbs. boneless skinless chicken breasts
6 cups broccoli florets, cut up into bite-sized pieces
2 cups sliced mushrooms (we love mushrooms!!)
1 cup onion, finely diced
2 c. canned coconut milk (full-fat)
1 tsp. sea salt
1 tsp. garlic powder
2 tbsp. curry powder
2 tsp. smoked paprika (I didn't have smoked, just used regular. They sell smoked paprika at Penzey's)
slivered almonds (didn't have these so they were left off)
Directions:
Preheat the oven to 350.
Place the chicken breasts in a saucepan and sprinkle with salt and pepper. Fill the saucepan with water, just until the breasts are covered.
Bring chicken and water to a boil and simmer for 15-20 minutes.
Remove the chicken from the water with tongs and set aside.
Add the broccoli to the same water and simmer for 3-4 minutes.
Drain the broccoli (and save the broth for another meal if you wish)
Cut the chicken into bite size pieces and place in a large bowl
Add the broccoli, mushrooms, onions, coconut milk and spices and mix well.
Pour into a 9X13 casserole dish, sprinkle with slivered almonds, and cook for 30 minutes at 350.
This amount we made tonight was enough for all of us (a very large portion for the hubby) and leftovers for tomorrow. Yay!
Tuesday, August 2, 2011
Day 23 - Paleo Poor
Due to a few situations, we are facing a Paleo Poor menu this week. Translation: Money is tight and I am scrounging for easy, more less expensive meals. On our weekly trip to the store this weekend we needed to stock up on a lot of staple items which ate up a more than normal amount of our allotted grocery money. And, we are making a bit of a sacrifice in the food department this week so I can take my sweet little soon-to-be first grader on a special night out to a hotel. We are entering into the world of "big school" and I wanted to do something special, just the 2 of us. We are going to spend the night at the Wynfrey (Galleria) and have a fun dinner together followed by shopping for her first-day-of-school outfit. We are both more than excited!
On to tonight's dinner. I went to the cabinet to see what we had. And I found in the back some can's of Salmon!! So, I flipped through my Everyday Paleo cookbook and found her Wild-Salmon Salad. Mitch was coming home late, so it is actually a perfect simple, dinner for us tonight.
Ingredients:
4 cups mixed greens
2 cans wild-caught salmon
1/3 cup roasted red peppers, diced (I used jarred)
1 avocado, diced
4 tbsp slivered almonds (left the out. we didn't have these in stock)
3 tbsp EVOO
1 tbsp apple cider vinegar
1/2 tbsp. dried dill
Juice from 1/2 lemon
Black pepper to taste
Combine the salmon, peppers, avocado, and dill in a bowl. Serve over mixed greens. Top with almonds, dill, evoo, and vinegar.
Mitch liked this dish more than me, but I liked it enough to have it again. If you need a quick, healthy meal that is a little different this is for you! As for the Paleo challenge, everything is still going great. I'm eating well, exercising often, and really hoping I can place in the top 3!
On to tonight's dinner. I went to the cabinet to see what we had. And I found in the back some can's of Salmon!! So, I flipped through my Everyday Paleo cookbook and found her Wild-Salmon Salad. Mitch was coming home late, so it is actually a perfect simple, dinner for us tonight.
Ingredients:
4 cups mixed greens
2 cans wild-caught salmon
1/3 cup roasted red peppers, diced (I used jarred)
1 avocado, diced
4 tbsp slivered almonds (left the out. we didn't have these in stock)
3 tbsp EVOO
1 tbsp apple cider vinegar
1/2 tbsp. dried dill
Juice from 1/2 lemon
Black pepper to taste
Combine the salmon, peppers, avocado, and dill in a bowl. Serve over mixed greens. Top with almonds, dill, evoo, and vinegar.
Mitch liked this dish more than me, but I liked it enough to have it again. If you need a quick, healthy meal that is a little different this is for you! As for the Paleo challenge, everything is still going great. I'm eating well, exercising often, and really hoping I can place in the top 3!
Day 22 - Lemon Rosemary Chicken
Tonight we made Lemon Rosemary Chicken from Elana's Pantry. SInce Mitch was coming home early, I wanted to find something tasty that he could grill. It was a very easy dinner and very refreshing for the 100 degree day! My only tip: Use fresh ingredients. That makes a big difference.
Ingredients:
4 chicken breast (I pounded mine out to be a bit thinner)
1/4 c. lemon juice (you can get this from 1 large lemon or 2 small)
2 garlic cloves, pressed
2 tbsp. olive oil
1/2 tsp. salt
1/4 cup fresh rosemary, diced
Directions:
In a bowl, combine all the ingredients (except the chicken) and mix well.
Rinse the chicken breasts, pat dry, and place in a 9x13 casserole dish
Pour marinade over chicken, cover, and refrigerate for at least 30 minutes or up to 6 hours
Grill and serve!
I served this with a small sweet potato and a summer salad. Towards the end of my meal I scooped up a piece of chicken with a strawberry from the salad. The tanginess of the chicken and the sweetness of the strawberry were a perfect combo. For lunch the next day I am going to cut up the chicken and have it over a salad with strawberries. A very refreshing summer lunch!
Ingredients:
4 chicken breast (I pounded mine out to be a bit thinner)
1/4 c. lemon juice (you can get this from 1 large lemon or 2 small)
2 garlic cloves, pressed
2 tbsp. olive oil
1/2 tsp. salt
1/4 cup fresh rosemary, diced
Directions:
In a bowl, combine all the ingredients (except the chicken) and mix well.
Rinse the chicken breasts, pat dry, and place in a 9x13 casserole dish
Pour marinade over chicken, cover, and refrigerate for at least 30 minutes or up to 6 hours
Grill and serve!
I served this with a small sweet potato and a summer salad. Towards the end of my meal I scooped up a piece of chicken with a strawberry from the salad. The tanginess of the chicken and the sweetness of the strawberry were a perfect combo. For lunch the next day I am going to cut up the chicken and have it over a salad with strawberries. A very refreshing summer lunch!
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