Archive - April 2015

Chorizo Chili

Hey guys!  My allergies have gotten the best of me today!  Any one else suffer?  Need some rain!

Here’s your dinner recipe for the night!

Slow Cooker Chorizo Chili

  • 1 pound of grass fed beef
  • 1/2 lb. chorizo sausages, casings removed
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 15 oz can of tomato sauce
  • 1 15 oz can of diced tomatoes
  • 2 chipotle peppers in adobo, chopped (they come in a can)
  • 1/2 TBSP chili powder (add more if you want
  • 1 TBSP of cumin
  • salt and pepper

Brown all of the meat in a skillet. Drain and toss in the crock pot with all of the ingredients.  Cook on low for 6-8 hours. You can top with avocado, minced red onion and cilantro before you serve it.

“Life is simple.  It’s just not easy.”

Awesome Cashew Chicken

Dinner tonight was delicious!  I was fooled and I thought it was actually take out from the Chinese Restaurant up the street (and I was even the one that cooked it!)

Give it a try and let me know what you think!

Cashew Chicken and Broccoli 

  • 1/4 C. tapioca flour
  • 1/2 tsp black pepper
  • 2 lbs chicken breasts, cut into bite-size pieces
  • 1 TBSP coconut oil
  • 3 TBSP coconut aminos
  • 1 TBSP red wine vinegar
  • 2 TBSP organic ketchup (tomato paste works, too)
  • 1 TBSP palm sugar
  • 2 minced garlic cloves
  • 1 tsp minced fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup cashews, chopped or pieces
  • 2 heads of broccoli cut into florets

Put chicken pieces in a Ziploc bag with tapioca flour and black pepper, and shake it up good!  Make sure everything gets coated.  If it doesn’t look like it’s getting coated, add a LITTLE BIT of tapioca flour (a little bit goes a long way).  Melt coconut oil in a large skillet and let it get a bit hot. Add chicken and let it start to brown.  Make sure you keep moving it around once it starts to cook because it will start to stick together because of the tapioca flour.  In a separate bowl, mix coconut aminos, red wine vinegar, organic ketchup, palm sugar, garlic, ginger, and red pepper. After the chicken starts to brown, pour mixture over chicken and toss to coat. Steam your broccoli and roast your cashews (5 minutes or so) at this point.  Close to the end of the chicken cooking (mine took about 30-40 minutes), add your chopped cashews and mix.  When the broccoli is ready (I put mine in this neat little steamer thing in the microwave), you can either add it to the chicken and mix, or you can just put it on the side.  Plate and enjoy!

Working on my work out posts, stay tuned!

“A recipe has no soul; you as the cook, must bring soul to the recipe.”

Honey Orange Chicken Dinner

So now it’s back to the grind again.  This weekend was so busy for me!  Went to a Yankees game (they have Stella Cidre now!), then went to a birthday party, and today I took on some projects.  This week I will start up with the workout posts!  I know you’re excited.  Feel free to share your workouts!

This was tonight’s dinner:

Honey Orange Chicken

  • 1 lb chicken breast, cubed
  • 2 TBSP grated fresh ginger
  • 2 TBSP fresh garlic, minced
  • 2 TBSP coconut aminos
  • 2 TBSP honey
  • juice from 1 orange
  • fish sauce to taste
  • green onions, chopped

Stir fry chicken in coconut oil until it starts to brown. Add ginger and garlic.  Sauté about 1 minute. Lower heat and add coconut aminos, honey, orange juice and fish sauce.  Stir well and simmer for 8-10 minutes until sauce thickens and chicken is cooked through.  Top with green onions.  You can serve this with cauliflower rice.

For breakfast, I’m just going with a veggie omelet!

 “If an egg is broken by an outside force, life ends.  If it is broken by an inside force, life begins.  Great things always begin from inside.”

One Fish, Two Fish, Gimme Some Salmon

Here’s some recipes for you!  First one is a breakfast recipe, and the other is dinner!

Piled High Breakfast Burger

For the burger

  • 1 lb. grass fed ground beef
  • 1/3 cup chopped up bacon
  • 1 TBSP Dijon mustard
  • 3 cloves garlic, minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 jalapeño pepper, seeded and very finely chopped
  • ¼ C fresh parsley, finely chopped
  • ½ TBSP fresh mint, finely chopped
  • 1 TBSP fresh rosemary, finely chopped
  • ½ C sauerkrautTo garnish (for each burger)
  • 1 kale leaf, ripped into pieces
  • 1 slice of bacon split in half
  • 2 TBSP sauerkraut
  • 1 egg
  • 2 slices tomato
  • 3 slices avocado

Start by cooking a few of slices of bacon and set aside. In a food processor or blender, add SOME of the bacon, Dijon mustard, garlic, salt, pepper; process into a paste. Add that to a medium mixing bowl along with the ground beef, jalapeño pepper, parsley, mint, rosemary and sauerkraut and knead well with your hands until uniformly blended. Form the meat mixture into 3 or 4 beef patties. You can cook it on your stovetop, or a grill.

While the meat is cooking, fry 1 egg for each burger. To assemble the burgers, start with a few pieces of kale at the bottom of a plate, next the burger, followed by the sauerkraut and a few slices of tomatoes and avocado. Finally, add the egg right on top of all that and a piece of bacon!

You should have some leftovers from today’s dinner for lunch.  🙂

Here’s a dinner recipe…I haven’t made fish in awhile, but I’m going to make it a point to try to eat more.

Baked Salmon with Lemon and Thyme

  • 32 oz. piece of salmon
  • 1 lemon, sliced thin
  • 1 TSBP capers
  • Salt and pepper
  • 1 TBSP fresh thyme
  • EVOO

Line a rimmed baking sheet with parchment paper and place salmon – skin side down. Generously season salmon with salt and pepper. Spoon capers onto the salmon, and top with sliced lemon and thyme. Place baking sheet in a COLD oven, then turn heat to 400 degrees. Bake for 25 minutes. Serve immediately!

“If you’re still looking for that one person who will change your life, look in the mirror.”

Mashed Cauliflower in Lemons

Friends!  Here’s a lunch and dinner recipe for you!  BTW, in case I haven’t mentioned it…some of my recipes are adapted from other recipes – paleo and non paleo – and some are original.  Hope you enjoy them!

Cauliflower Mashed “Potatoes” in Lemons

  • 1 head cauliflower, cut into florets
  • 3 TBSP coconut milk
  • 1 TBSP butter
  • 2 TBSP sour cream
  • 1 tsp garlic powder
  • salt and pepper
  • 8 lemons
  • Smoked paprika, garnish
  • Chives, garnish

Place cauliflower in a saucepan filled with water and bring to a boil.  Cook for about 10 minutes.  Strain and place in a food processor or blender. Add the coconut milk, butter, sour cream, garlic powder, and a pinch of salt and pepper.  Use an immersion blender to puree until smooth. Add more coconut milk, if needed. Pure puree in a Ziploc bag, cut the bottom corner of the bag very small, and distribute into lemon cups.  To make the lemon cups: Take a lemon and slice about a quarter of the way down removing the top. Take a knife and run along the edges of making it easy to scoop out the flesh.  Scoop out the insides and then pat the inside dry. Pour the cauliflower mashed potatoes into the lemon cups and garnish with chives and smoked paprika.

Mango Avocado Spiced Chicken Salad

  • 1 small head of lettuce, chopped
  • 1-2 cups shredded chicken
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 1/4 tsp. chili powder
  • 1/2 tsp. cumin
  • salt and pepper to taste

If you don’t have shredded chicken, you’ll have to make it. Place chopped lettuce in a large bowl. Place shredded chicken in another bowl, mix in the chili powder and cumin. Add the chicken to the lettuce and top with diced mango and avocado.

“It is better to fail in originality than to succeed in imitation.”


Cholesterol and Paleo

I haven’t written a post about a specific topic in awhile, so I thought maybe today I’d talk about cholesterol.  I’ve said it before and I’ll say it again, I am NOT a doctor nor do I have any sort of medical background, and everything you read here is what I gather from research and/or based on my opinions and or experiences.

Many Americans have high cholesterol.  Sometimes it’s based on genetics, and other times it’s something that can be fixed with lifestyle and diet changes.  I think that Paleo is a good diet to follow if you have high cholesterol.  I will start with some quick facts…

Cholesterol is something we need, but when there’s too much in our blood – it’s bad.  It can lead to heart disease, and the heart is the last muscle we want to stress out.  There usually aren’t many symptoms, so it’s important to get your check-ups!  Some simple things you can change to make sure your cholesterol levels stay healthy, is to stop smoking, limit alcohol, add more physical activity to your day, and maintain a healthy weight.  You shouldn’t eat a lot of saturated fats and you should avoid trans fat.  Diet and exercise alone can lower bad cholesterol by a significant amount.  Our liver naturally makes cholesterol, so we don’t necessarily need to eat a lot of it.  Foods like red meat and eggs add cholesterol to our diets, but some of us can’t get rid of the extra stuff and that’s when it causes some concern.  Although, recent studies have said that an egg a day is okay, you have to remember that eggs are in other foods that we may eat throughout the day.

I would say that you should reevaluate your situation, you may not be at a high risk, but changing a few things will keep you on track.  Losing a few extra pounds and increasing your physical activity may be all you need.  You can try to lose 5-10 lbs. and add at least 20 minutes of activities to your day to keep yourself healthy – brisk walks are very good!  Another thing I read is that you can do heavy lifting twice a week, at least, and that will help keep your bad cholesterols in check.  If you’re paleo you already cut out dairy, so make sure you’re taking a calcium supplement.  There are many foods and snacks you can enjoy that will help you keep your cholesterol down – eat walnuts, sip red wine, snack on almonds, ditch the butter, use extra virgin olive oil, and instead of ground beef – eat ground turkey.  Be sure to eat more fish – salmon, white albacore canned tuna in water (my favorite), anchovies, and sardines – keep your omega 3 fatty acid intake high!  No dairy, but if you must, choose low fat cheese.  Leaner cuts of meat are good and also, a diet high in fiber.  Seafood is good – lobster is not (high cholesterol)!  When you eat chicken – opt for skinless, skip the dark meat, and don’t fry it!  Pass on the liver (I’m not into anyway) – because that’s where cholesterol is made and stored…oh, and that side of fries – don’t do it!  Avocado is really good, too…but it’s a high calorie food, so it makes a good substitute in meals.

Everything you heard about garlic is true.  Not only does it lower cholesterol by preventing the particles from sticking to artery walls, but it prevents blood clots, reduces blood pressure, and it will help fight infections.  Spinach is also something you should try to include in your diet – and not just for cholesterol reasons.  Restrict your salt intake.  And hey, if you’re a tea drinker…keep on, keeping on.  At least one glass a day is good.  Black and Oolong teas are good, but green is best (it’s not as processed as other teas).  Tea is packed with antioxidants, so tea away!  And for the chocolate lovers – you don’t have to give it up.  You can have an ounce a day of dark or bittersweet chocolate.  *winks*  You’re welcome!

“The scariest moment is always just before you start.” 



Put On Your Easter Bonnet

Hey friends!  Hope you all had a wonderful day…even if you don’t celebrate Easter!  Back in the groove!  Tomorrow’s lunch is leftover Easter dinner, but for breakfast…

Roasted Brussel Sprouts with Garlic and Onions


  • 3/4 lb. brussel sprouts, sliced in half length-wise
  • 1 clove garlic, minced
  • 1/4 small onion, chopped
  • 1 1/2 TBSP EVOO
  • sea salt and pepper, to taste

Preheat oven to 400 degrees. Cut brussel sprouts in half and place in a medium sized bowl . Drizzle with EVOO and toss with salt and pepper.  Add garlic and onions and mix it up.  Pour brussel sprouts, onions, and garlic mixture onto a baking sheet and spread out.  Bake for 15 minutes, or until crispy. Bigger sprouts will take longer!

I was off this week, now back to the grind!  Still working on making a workout plan!

“The greatest wealth is health.”

Easter Eve

Is everyone enjoying their Saturday?  So since I was a kid, traditionally on Easter Eve we have kielbasa and sauerkraut for dinner…this Saturday was no different.  We go to a local Polish Deli, and pick up the kielbasa and sauerkraut.  I didn’t cook it, so I don’t know the specifics (and I forgot to ask), but I’m pretty sure you just throw it all in a pot, and let it cook for a few hours.  Mmmmm…so good.

I know you’re probably wondering if kielbasa is Paleo…it is…most of the time.  Basically, you just have to try to find the organic and nitrate free one.  The process of curing and salting meats is natural…so nitrates happen.  I don’t eat it that often anymore, but once in awhile it’s good!

Tomorrow, for Easter, I will be having a traditional ham dinner…then it’s back on track with the meal plan!

“Easter is the only time of year it’s safe to put all your eggs in one basket.”

And A Good Friday It Will Be!

Today is Good Friday, which means no meat for me.  I made a simple breakfast of just some scrambled eggs spiced up a little with Frank’s Red Hot.  I haven’t had lunch yet because I’m trying to get some stuff done…but I may end up eating a salad.  For dinner though…

Yummy Tomato Soup

  • 4 large ripe tomatoes
  • 1/2 medium yellow onion
  • 5 garlic cloves
  • 1 TBSP chopped parsley
  • 1 1/2 C. vegetable broth
  • 2 TBSP tomato paste
  • Salt and pepper

Preheat the oven to 350 degrees. Cut the tomatoes and onion into wedges and place in a bowl.  Drizzle with the EVOO, salt, pepper, and chopped parsley, then spread on a baking sheet.  Tuck the garlic cloves into a tomato. Cook for approximately 40 minutes until the tomatoes are reduced to about half their size. Remove and let them cool. While they are cooling, warm the vegetable stock in a large pot, and stir in tomato paste.  Add the tomatoes, onions, and garlic into the broth and simmer for 8-10 minutes.  Use an immersion blender to puree in the pot until smooth.  Salt and pepper to taste…and ENJOY!

What is everyone making for Easter?  I will get some recipes up soon!

“Even the darkest night will end, and the sun will rise.”

Birthday Break

So I didn’t post yesterday because it was my 32nd birthday!  I ate some filet minon and gluten free cupcakes….and I thoroughly enjoyed myself.  I forgot to factor it into my 30 days.  Sorry about that.  But, in general, I am feeling better than I did when I was 22.  Not as light on the scale, but getting there.

Here’s a breakfast and dinner recipe!!

Pesto Turkey Balls

  • 2 lbs. ground turkey
  • 1/2 C. almond flour
  • 1/2 C. pesto
  • 2 eggs
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and then place a wire cooling rack on top of the baking sheet. Coat the wire rack well with coconut oil.  Put all of the ingredients in a bowl and mix together; roll into small balls and place on the wire rack. Bake for 20-25 minutes until browned.

Pulled Pork Crock Pot Style

  • 3 lb. pork butt
  • Salt and pepper
  • 1 large yellow onion
  • 4 chipotle peppers
  • 1/2 C. BBQ sauce (Google a Paleo recipe)
  • 2 1/2 C. beef broth

Chop the onion and layer into the bottom of the crock pot. Trim the pork butt of excess fat and cut into 4-5 pieces. Season well with salt and pepper, and place in crock pot on top of the onions.  Add the peppers, barbeque sauce, and broth. Cover and cook on low for 8 hours.  Remove the pork from the crock pot and shred with a fork. Set into a bowl. Strain the juices remaining in the crockpot and add enough back to the shredded pork to coat.  Enjoy!!!

I forgot a day, but hopefully you prepared enough dinner yesterday to have it for lunch today!

So, I started this journey when I was 30 years old.  Now at 32, I’m feeling better than ever!  I’m getting back into a serious gym regimen!  I’ll be posting about that soon!  Hope you all are enjoying the journey!  Tell me about yours…@paleYoBlog on twitter!

“The best mirror is an old friend.”