Going basic again

I’ve decided to eat strictly Paleo this month. I’ve noticed a few small differences in my skin and in general don’t think I drink enough water especially with the amount of coffee I’ve had lately- yesterday was day one and I feel awesome. Since I’ve done it before am ready for the process and can plan food in advance. Yesterday I browned some brussel sprouts in EVOO and added chopped garlic just before serving, then I mashed sweet potatoes with butter and unsweetened almond milk and prepared chicken by browning each side in coconut oil then removing chicken and making a broth from the oil, garlic, salt, pepper and water. I then put the chicken right back in the pan to simmer for a bit and transferred to the oven at 350 degrees for 20 minutes. 

And I enjoyed it for lunch today! 

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Pumpkin desert


¾ cup creamy nut butter (I used cashew)

½ cup pumpkin puree

1 overripe medium banana

¼ cup pure maple syrup

1 tsp vanilla extract

1 tbsp coconut flour

1 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp baking soda

¼ tsp salt

⅓ cup chocolate chips and/or walnuts, optional

INSTRUCTIONS

Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.

Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.

Add the rest of the ingredients, stirring until smooth.

Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.

Simple eggs

This is one of the easiest ways to add flavor. I put a small scoop of coconut oil into a pan with a sliced yellow onion. Simmering until just brown will give it a caramelized flavor- turn the burner down and add some cage free whisked eggs. Be patient! Protein needs to cook slow, eggs should never be rushed.

I made my Cuban coffee by mixing unsweetened almond milk, maple syrup and instant coffee, then adding hot water