Tag Archives: Paleo

Spices and Herbs

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One of the things on my to-do list in 2013 (more on that later), clean out my spice cabinet. Why? It was filled with spices that have moved with us 4 times in the last 10 years (that haven’t been used in a looooooong time), and half of them, are crap spices (MSG, cornstarch, preservatives, anti-caking junk, HFCS, milk powder, soy, etc.).

Tossed:DSC_0162Reorganized:DSC_0164

Organized by:

  • Salts and peppers
  • Baking
  • Spicy
  • Pre-mixed seasonings
  • Herbs
  • Powders
  • Seeds

Now we know all the herbs and spices we have are healthy, and can easily find them without 10 falling out of the cabinet 🙂

 

Nightshade free Guac!

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Mmmm, who doesn’t love a good Guac? The options are endless! This recipe is so lime-y and fresh, you can pair it with anything 🙂

Nightshade Free Guac

  • 8 avocados
  • 1 bunch cilantro
  • Juice of 4 limes (I used 3 small and 1 large)
  • 1/4 diced red onion
  • 6 garlic cloves
  • Drizzle olive oil
  • Kosher salt/pepp
  • Garlic powder

Mash everything together!

Last night we put it on burgers:DSC_0152This morning, I had it with my scrambled eggs:DSC_0161

 

Cooking, isn’t hard.

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A lot of people ask me how I find the time and energy to cook everyday, because they “just don’t want to.” Upon a little more questioning, more often than not, it’s the prep time that deters someone from standing in the kitchen. Here’s a tip and something I repeat often, it isn’t hard. Nobody ever said things had to be diced, chopped or look nice.

Easy Friday Dinner

  • Whole carrots
  • Whole brussels sprouts
  • Grass-fed butter
  • Brown mustard (excluding any grain-y type)
  • Kosher salt/pepp
  • Oil (rubbed the steak down with it)
  • Grass-fed flank steak

This was dinner last Friday. I washed whole carrots and sprouts, tossed them in a grass-fed butter and mustard mixture, sprinkled with kosher salt/pepp and roasted in the oven in a glass dish (side note-the veggies didn’t quite have the mustard-y flavor I was wanting, so next time, I’ll add more, and maybe some mustard powder 🙂 ). I started them about 20 minutes prior to Seth grilling the grass-fed flank steak, which was also just lightly seasoned. Dinner, done.DSC_0098DSC_0101P.S. Everything re-heated well, for additional meals.

EASY!

My Current “No” Tally and Impending AIP

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I’m on the journey of eliminating more and more things from my lifestyle, in an attempt to heal my gut. “Modern medicine” has failed to help me, therefore, through what I’ve learned in the last year and a half I’m going to heal myself (sure wish I would’ve found this path sooner, but alas, better late than never)!

So far, I’ve eliminated nightshades (7 days), I have had no dairy (other than grass-fed butter) for 9 days and no soda for 9 days (I rarely drink soda anyway). We have family visiting now, so it’s a little more difficult to be as strict with schedules, eating, and experimenting with new things, etc.

Next Monday I’ll start the Auto-Immune Protocol (AIP), something I learned about through Paleo. It helps people with auto-immune diseases that continue to struggle with digestive issues and/or leaky gut, heal themselves (if you don’t know what leaky gut is, google it, as I bet you have some form of it, or again, buy Practical Paleo!!). The majority of a person’s immune system is in their gut, and considering how messed up mine is, that’s alarming, ha. Plus, it isn’t good for anyone to constantly be in a state of stress from discomfort, pain, and chronic inflammation.

So, my “no” tally is about to get real long. If anyone wants to join me, we can hold each other accountable-the first step is 30 days.

Turkey Spaghetti Toss!

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Last night was a “what do I have on hand that’s easy because it’s Thursday” kind of night 🙂

I had pre-roasted spaghetti squash in the fridge as well as diced red onion, and organic ground turkey thawed. 3 things I thought I could do something with, and inspired by this dish from Paleo in PDX: http://wp.me/p2slMQ-1bw

Turkey Spaghetti Toss

  • 1 pkg organic ground turkey
  • 2 cups roasted spaghetti squash
  • Diced red onion
  • Grass-fed garlic butter
  • Dried parsley
  • Garlic salt (thanks to my neighbor, as I was out!)
  • Kosher salt/pepp

I started by browning the turkey in the pan, seasoning with kosher salt/pepp, and garlic salt. I added the red onion and continued cooking until the meat was browned. The turkey is so lean that I didn’t add anything to the pan to cook it in, and there was virtually no grease after it was done cooking.

Then I put about 2 cups of spaghetti squash in a bowl, added a couple slices of grass-fed garlic butter, dried parsley and a little more garlic salt. I re-heated the squash in the microwave until it was hot and the butter was melted. Then I added a portion of the turkey mixture to the squash and tossed.

I wanted to go back for seconds, but I refrained because my first bowl was rather large-it’s that good. Since I have leftovers of everything I’ll probably have it again today. It was hearty with protein, a little buttery, and complete comfort food on a chilly night!DSC_0119P.S. Who needs pasta?