PaleYo

Today is My Birthday

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Today is my 33rd birthday!  I’m feeling better than ever, despite having a rough year for my stomach ailments.  Now that I know what’s going on with my stomach, I plan on working on getting myself back to 100% and then really kicking healthy living into gear.  I’d like to run a few 5Ks this year.  Happy birthday to me – I certainly don’t feel 33.

Once you figure out what works for you, you should stick with it.  I stick to a decently healthy, paleo diet…but if I have a weekend of “celebration” with treats and not-so-paleo food, I feel it – and I can see it on the scale!  The weight doesn’t stick around too long, but it isn’t just water weight.  Sugar really does effect us, especially a weekend where you decide to have a few ciders, wine, or gluten free beer.

My stomach is starting to feel better, but I’m really paying attention to what I put into my body.  I’m also making sure that I take my probiotic, B12, and cranberry pills in the morning.  Because of the condition I currently have, and the acid blockers I’m on for 4 weeks, my body has trouble absorbing magnesium and B12.  The cranberry pills help with the magnesium, and I’m also eating at least half a banana every morning to help with that as well.  I was feeling a little light headed the other day and after some research, I figured that that was the problem.  I stopped taking my vitamins in order to rule out things that were bothering my stomach – stopping them didn’t help at all.  I’m still going easy on the amount of stuff I ingest, in order to let the acid blockers work to their full potential!  It’s a lot to take in, but I am making progress, I think.

Anyone have any of their own opinions on aloe vera juice, or perhaps anything that may repair an inflamed esophagus from acid reflux?  Send them my way!

“Some things just get better with age.”

Where have you been?

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Friends, I apologize for my absence.  While it’s not easy to maintain a full time job, hobbies, puppies, new nephew, meal prep, AND keep a blog at the same time…I feel bad that I have let you down.

Some updates:

I managed to get 2 A’s in my grad school classes, I had to skip out on the Spring Semester because the program my job has for reimbursement, plus student loan, and how many classes you have to take a semester – all didn’t agree.  Also, my nephew was born February 19!  He’s awesome.

On a more serious note, I’ve been battling a stomach/acid reflux thing again since November.  I was put on meds for a few weeks, but they didn’t resolve my problem.  I then made an appointment with a gastroenterologist – had to wait a few weeks to see him.  Finally got to see him and then he scheduled me for an endoscopy, which I had yesterday.  Went better than expected.  Everything looked good, but I do have a small hiatus hernia with esophagitis.  All of it is treatable – have to really focus on not eating acidic foods, eating 2 to 3 hours before bed, and losing some more weight – just a little.

Anyways, so Easter is coming up.  I’m not really worrying about it being strict Paleo (shhhhh….).  I’m not cooking, but I will be with family.  It’s my nephews first Easter, so I plan on enjoying it.

After my birthday (the 31st), I will try to get back into the swing of blogging.  Stay tuned!

“Sometimes the smallest things take up the most room in your heart.”

Winnie the Pooh

Grad School is Paleo

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I started Grad School recently, and it has eaten up all my “Paleo” time!  I’m still sticking to Paleo, and I still LOVE cooking!  I will try to post more recipes in between school work and a full time job!

Let me know if there’s anything you want me to discuss in the next post!

“Anything that is unrelated to the elephants is irrelephant.”

NO Sugar.

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Been pretty focused on having no sugar at all…3 days, 5 lbs. down.  🙂  Today is day 4 and I’m feeling less of the withdrawals.  I’m feeling less overwhelmed the past 2 weeks or so.  I’ve been cooking a lot.  I used my Nom Nom Paleo book, and revisited some of the recipes that I thought were crazy back when I got it.  They weren’t so crazy this time around.  Also, been working on some of my own recipes, and kicking some serious butt, I might add.  Unfortunately, I slacked on taking photos of my meals.  I’m sorry.  On another note, my garden is doing awesome.  I love having fresh herbs!  Trying to grow some celery, and maybe a few other things.  I’ll keep you posted.

Some meals I made recently, chicken with bacon and mushrooms with heirloom tomatoes and shallots on the side, chicken stir fry, and scallops, little lobster tails from Trader Joe’s, and shrimp over spaghetti squash with garlic butter sauce, and green beans on the side.  I’ll try to remember how I made them, and post it.

Just wanted to leave you with a quick post.  Hope everyone is enjoying the summer!

“Sugar?  No thanks.  I’m sweet enough.”

FREE Paleo Crock Pot Cooking E-book

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via Dr. Noah

Are you interested in getting your complete, easy, and step by step guide to delicious paleo dishes?  Are you interested in learning how to make some of these delicious and nutritious meals with your crock pot?  Do you like seeing the word FREE?  Well, look no further!  You have hit the paleo crock pot (so to speak)!  It’s better than the lottery, and healthier than lucky charms!

The Centre for Epigenetic Expression has an offer you cannot refuse!  Sign up today for the free Secrets to Healthy Living Updates, and they will send you a free copy of the ebook, Crock Pot Cooking Paleo Style.  Follow this link, enter your name and email address in the form and you will get immediate access to your FREE downloadable ebook. This ebook contains step by step instructions on the hows, whys, and equipment needed to prepare fermented foods in the comfort of your own home.

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“Before you talk, listen.  Before you react, think.  Before you criticize, wait.  Before you quit, try.”

Paleo Adobo Chicken and Chilis

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Adobo Chicken with Spaghetti Squash 

  • 3 chicken breasts, cut into pieces
  • 3 TBSP adobo seasoning (paprika, black pepper, onion powder, garlic powder, cumin, oregano)
  • 2 TBSP EVOO
  • spaghetti squash
  • 1 TBSP grass fed butter
  • 5 scallions, 2 for garnish, chopped
  • 2 chipotle chilis (I used canned), chopped
  • 2 1/2 cups broccoli

Prepare your spaghetti squash (I microwave steam mine).  Heat up 2 TBSP EVOO in a pan, then add chicken.  Season with adobo seasoning.  In a pot, melt 1 TBSP grass fed butter, then add scallions and chipotle chilis.  Let it simmer uncovered, stirring occasionally.  Flip your chicken pieces, and season with more adobo.  When the chicken is done, remove it from the pan and add broccoli to the pan and mix up to get the juices.

When the spaghetti squash is done, fork it out into a bowl and add the green onions and chilis and stir.  Pour onto a plate, then add chicken to the top, add scallions for garnish.  Place broccoli on both sides of the pile.  Enjoy!

“Keep your feet on the ground and keep reaching for the stars.”
-Casey Kasem-

Filet Mignon with Mushroom Gravy

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Finally!  A new recipe!  Sorry for slacking on you guys…things have been a little less hectic.  How’s everyone doing with their Paleo living?

Filet Mignon with Mushroom Gravy

  • 2 Filet Mignon
  • 2 garlic cloves, minced
  • 1/2 yellow onion, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp dried thyme


Mushroom Gravy

  • 2 TBSP grass-fed butter
  • 3/4 C. Chicken Broth 
  • 3 oz. Coconut Milk or Light Cream (if you’re not Paleo)
  • 1/2 yellow onion, minced
  • 1 garlic clove, minced
  • 2 C. sliced mushrooms (I used white, but you can use what you prefer)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

I would start with the gravy, depending on how you like your filet mignon cooked.  Melt the butter in a small pot.  Then put the garlic and onion in the pot, along with the chicken broth.  When that comes to a boil, lower the heat and add the coconut milk/light cream.  Stir in the salt, pepper, garlic powder, and onion powder.  Cover and let simmer for 5 minutes or so, then add the sliced mushrooms.  Keep covered and let simmer until your steaks are ready.  If you want it a little bit thicker, in a separate bowl, you can add a TBSP of chicken broth to about a teaspoon of tapioca flour, combine well, then add to gravy.

For the filet mignon, melt butter in a hot pan, and heat up your garlic and onions.  Season both sides of the filet mignon with garlic powder, onion powder, salt, pepper, and thyme.  Place on the hot pan.  I had thick cuts, so I cooked them about 10 minutes on each side on medium high heat.

Coconut and Toasted Almond Asparagus

  • 1 lb. Asparagus 
  • 3 TBSP coconut oil
  • 1/2 C. sliced almonds

Heat up coconut oil in a frying pan with a lid.  When it’s hot, throw in the almonds to toast them for a few minutes.  Then put your asparagus in.  Cover the pan, and let it cook for a few minutes.  When the asparagus starts to soften and brown on one side, flip them over until they brown a little on the other side.

This was delicious, and relatively easy to make.  You can put the gravy on chicken or burgers, too!

“Happiness will never come to those who don’t appreciate what they have.”

Life Gets Busy

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I have been so busy getting stuff together for my admission into grad school, I’ve had to put this on hold…I’M SORRY!!

Hope you’re all hanging in there, making paleo awesome!  I heard Mark Texeria was paleo, or rather, “no dairy, no gluten, no sugar.”  He’s looking much more slim and fit now.  Doctor’s had recommended the diet to help calm down the inflammation in his body.  He’s hitting like a champion again, even though he’s out with a stiff neck at the moment.  haha  Here’s an article…check it out.

I will try to post a recipe later on today!

“Success usually comes to those who are too busy to be looking for it.”

Secrets to Healthy Living – Free ebook offer!

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This is a great opportunity, from Dr. Noah, to get your complete, easy, and step by step guide to Fervent Fermentation. Did you know that fermented foods can reduce the risk of cancer, obesity, and metabolic syndrome? Learn how to preserve foods naturally and make them more nutritious and delicious.  Click this link, and enter your name and email address in the form and you will get IMMEDIATE access to your FREE downloadable ebook, Fermented Foods 101.  This ebook contains step by step instructions on the hows, whys, and equipment needed to prepare fermented foods in the comfort of your own home.

So all you need to do is enter your name and email address, and you get the free ebook…THAT’S IT!  Don’t pass it up, but be sure to pass it on!  Thanks, friends!

“Nothing is more expensive than a missed opportunity.”

 

Super Greens Sausage Scramble

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Super Greens Sausage Scramble

Ingredients

  • 2 big handfuls of super greens (baby chard, baby bok choy, baby spinach, baby arugula)
  • 2 sweet sausage links
  • 2 eggs, scrambled
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp cilantro (fresh or dried)
  • salt and pepper, to taste

Cut up your sausage into smaller pieces and put them into a hot frying pan.  Sprinkle with garlic powder, onion powder, cilantro, salt and pepper.  Keep stirring them around.  After about 5 minutes, add your super greens.  Cover the frying pan.  The heat will make steam and will help your super greens cook down.  When the sausage is cooked, add your eggs.  Keep mixing it up until it’s cooked.  Enjoy!

This is good for breakfast or lunch!

“Simplify.  Be inspired.  Be original.  Work hard.  Enjoy.”