Grilled herb shrimp

Grilled herb shrimp

Marinate 2 lb of shrimp with mixture: 3 cloves of minced garlic, one medium chopped yellow onion, 1/4 c. minced fresh parsley, 1/4 c. minced fresh basil, 1 tsp dry mustard, 2 tsp Dijon mustard, 2 tsp sea salt, 1/4 tsp ground peppar, 1/4 c. good olive oil, juice of one lemon

Brush grill with oil so shrimp wont stick, skewer 5-6 shrimp per stick and grill about 1.5 min on each side!

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Salmon/ veggie bake

Salmon/ veggie bake

For the veggies: line a baking sheet with tinfoil- chop peppars, onions, mushrooms and add some olive oil, pepper, and rosemary. Bake at 350 until everything starts to brown (really as crispy as you like your veggies)

For the fish: put the salmon on a piece of tinfoil, and add dill (or your favorite spice) and juice from a lemon. Tent the tinfoil, place fish on a baking sheet, and bake at 350 for about 12-15 min depending on the oven!

Salad Idea

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Wonderful salad I had for lunch. You can make it too using avocados, free-range preservative-free chicken, sun dried tomatoes, onions, lettuce of choice, salami, oil and vinegar! I took it one step further and used the salami as roll-ups 🙂

Here’s an EASY dinner for ya

Here's an EASY dinner for ya

Purchase any type of sausage that suits your fancy. I love spicy so I got spicy Italian. Chop a sweet onion and shiitake mushroom into bite sized pieces. All you have to do is remove the casing around the sausage (if it came in one) and start to cook in a frying pan with some olive or coconut oil and the onion. Wait until they are both pretty much cooked and add mushrooms. You can cover and let it simmer if you so choose! I also baked some asparagus and sweet potato with this. If there is any leftover, it would be good to save and add to an egg dish in the morning

Delicious Meatballs

Delicious Meatballs

Preheat to 350
Here are the ingredients and amounts I chose, but meatballs are totally meant to be experimented with!
1 medium Onion, 2 lb grass fed ground beef, 2 cloves of garlic, a few chopped basil leaves, cinnamon, sea salt, pepper, red pepper flakes, garlic powder, paprika, 2 eggs, 1/4 c. tomato paste, 1.4 c. tomato sauce
Coat a glass pan with coconut oil
Mix everything in a bowl and shape your balls- I made them tennis ball sized
Bake at 350 for 25 min- this makes them a bit pink on the inside so they can be frozen, bake a bit longer if eating immediately
You can eat them plain or create your own sauce while they are baking!

Baked Nectarines

Baked Nectarines

So simple and the natural sugar is incredibly sweet:
preheat your oven to 350
slice ripe nectarines in half and remove the pits
place them in a baking dish with about an inch of water and sprinkle with cinnamon and drizzle with 100% pure honey
Bake until edges start to look slightly crispy
Share with your family, unless you just HAVE to eat them all!

Eating Paleo: my first three weeks!

“Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction” John Cage

How I was introduced to the paleo diet: I had heard mention of someone starting this lifestyle change at my crossfit gym and was curious. As much as I have grown up loving dairy, I have always known that I shouldn’t be eating it- but I’ve often wondered what else may contribute to mood changes or energy spikes and lows. The more I became informed about the “caveman diet”, the more eager I was to actually try this way of eating for a little while. I came home to Minnesota in May and my mom told me she would be my subject: eating and exercising whatever and whenever I told her to as a way for her to lose weight.
I spent a while researching this paleo business and made lists of what was acceptable to eat and drew up a big picture of why cutting out preservatives and certain foods may be beneficial. I made every meal we consumed for the next week, usually typing the word “paleo” and whatever dish I wanted to make into the Google search bar and creating my own recipes from this. Week one was a bit of a challenge because it was habit for both my mom and I to eat grains for breakfast, and usually a bread of some sort with dinner, and of course, desert. I made sure to include some sweet paleo desert each night so we had a little treat to look forward to. Mom found that she was tired the first few days, which is totally normal because her body was ridding itself of all of the built up toxins and telling itself to use stored fat for energy instead of looking for the grains and sugar she had been feeding it.
Week two was more of an experiment with restaurants, finding things that were okay to eat and learning how to alter my order with the waiter. It was easy to find a basic meat with a side of steamed veggies or some fruit. I found that I wasn’t tempted by sweets, dairy, or missing grains AT ALL. Each time I explain the meal plan to anyone, I redefine why I am on this diet and become more of a believer. My energy levels have stayed constant throughout the day and as my mom says, we will sure save a lot of money on toilet paper, everything that goes in comes right out!
Shopping tips: find nitrate-free meat at a health food store, mom and I learned along the way that most stores are sent their deli meat in a large clear goop filled with chemicals so it lasts longer. I found canned coconut milk in the ethnic section of grocery stores, and Costco was good for bulk things like olive oil, 100% honey, dates, fruit/veggies, frozen free range preservative free chicken, and nuts.
I also took mom off diet pop, which was something she has had every morning for years and really enjoys. We are experimenting with different teas and doing some juicing. What started as a two week cleanse/ challenge has turned into a complete diet change and outlook on what I put into my body. If I am asking my body to stay young and handle all of the activities I throw at it, it is up to me to fuel myself with foods that are designed for it. As I continue to experiment with the cave-person diet, I will post more observations AND share my favorite recipes and tips for eating while traveling!

“As for butter versus margarine, I trust cows more than chemists” Joan Gussow