Okay I know… I’m late again. But I have a really good reason this time. I started my new job this week!!! I’ve been busy getting to know my team and checking everything out. I have a lot of work ahead of me, but I am super excited. One of my favorite things is seeing a before and after, and I’m going to be able to experience the instant rewards almost daily 🙂 how cool is that!?! (Speaking of before and after, check out that meatloaf photo!)I have a great team that has the same attitude, so it’s going to be amazing!!
Anyway, I’ve tried a few brand new (to me) foods the past week. Which was NEVER my style before. But it sure is now! Super fresh Swiss chard from my friend Tiffany’s garden and a crazy good bacon wrapped churizo meatloaf from paleomg.com. That meatloaf was AMAZING!!!!! She really hit the nail on the head when she named her website paleomg, because her recipes are consistently OMG good!
I’ve never eaten or cooked churizo or chard, so that’s pretty huge. My grandma cannot even believe her eyes when she sees the way I’ve been eating.
My staples used to be bread, chicken, and pasta. Now it’s brussel sprouts, bacon, cauliflower, almond butter, fruit, beef, Swiss chard etc.
what a change!
So when I first told my husband about the bacon wrapped churizo meatloaf he thought it might be too rich, but it turned out to be a hit! PaleoJr even enjoyed it. So here’s the recipe. And if you haven’t visited www.paleo.com yet you need to!
Here’s the paleomg.com recipe for Bacon Wrapped Churizo Meatloaf:
1 lb ground beef
1 lb ground churizo
2 med carrots chopped
1 cup chopped button mushrooms
2 cups baby spinach chopped
1/4 white onion minced
2 garlic cloves minced
1 cup almond flour
1 tsp garlic powder
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp white pepper
1/2 lb bacon
Home made chipotle mayo (recipe on paleomg.com)
Chopped green onion for garnish
Preheat oven to 350
Combine all ingredients except bacon, mayo, and green onion in a bowl.
Put into a 9×5 baking dish
Cut bacon in half then lay across loaf covering completely, and tucking into the sides so that they don’t roll up when cooked.
Bake for 1 hour and 15 minutes.
Try not to drool too much.
There is much confusion with sweet potatoes and yams. Many paleo recipes call for sweet potato but are they referring to the white ones or the orange ones??? I just can’t figure it out!
I always lean toward the orange ones “yams” at the store. I guess because they remind me of sweet potato fries, and I LOVE sweet potato fries, so I just buy those ones.
Today my little paleojr and I had lunch together which was a yummy egg frittata from a great little bakery. It was crust less and was loaded with spinach, but did contain regular potato. Ya, I know regular potato isn’t paleo, but it was my best option at the time, and it was really good. There were far worse options, so I figured a little potato was much better than crust and cheese.
We decided that it was so yummy, I wanted to do my own version at home that I can eat all week. It turned out great! I’ll leave the recipe at the end, but real quick I’m going to give you some sweet potato facts:
1. They are relatively low in calories and contain zero fat
2.They are rich in beta-carotene
3. One sweet potato contains 5 times the daily reccommended amout of Vitamin A
4. They are loaded with potassium
5. These nutrients help protect from heart attack and stroke.
6. In the US most of the vegetables labeled “yams” are actually orange colored sweet potatoes.
So I guess when a recipe calls for sweet potato, pick the color you like best, unless otherwise noted.
So, here it is:
Sausage and Sweet Potato Spinach Frittata
1 yellow onion diced
1 sweet potato, the white kind 🙂 (chopped into bite sized pieces)
1 tube of breakfast sausage (NewYork Style Sausage Co. is a great brand)
Salt and pepper to taste
Two handfuls of spinach
3 chopped green onions
10 whisked eggs
Preheat oven to 350 degrees
Grease a 9×11 baking dish
Cook onion, potato, and sausage in a pan until sausage is cooked through
Spoon mixture into dish
Sprinkle with thyme (I probably did about 1/2 tablespoon)
Tear spinach and layer on top of sausage mixture
Sprinkle green onions on top
Then pour whisked eggs evenly over entire dish
Sprinkle with S&P and some garlic powder
Bake for 30 minutes
I’ve been asked numerous times if my my son eats paleo. The answer is: mostly. Probably about 80% and growing more as time goes by.
He has been a great sport throughout this 6 month journey so far. He likes trying new foods and learning about food. We let him watch food documentaries with us and we try to educate him about the reasons why we are choosing not to eat processed foods and sugar. He is pretty excited about eating healthy because we are excited.
I call him my little PaleoJr. He has actually turned into quite the little foodie/critic these days, to be honest.
He likes to rate everything on his dinner plate and then pick his favorite thing.
I interviewed him today about his favorite paleo foods and snacks, and here are his responses.
Pizza spaghetti pie
Just fruit bars (from trader joes)
Fruit smoothies (mostly banana berry)
Nom Nom Paleo strawberry ice cream
Sounds pretty typical for kid responses. But the cool part is all of these kid friendly foods are made with healthy ingredients. Pizza spaghetti pie contains ZERO grains and no added sugar. Noodles are spaghetti squash, and seasoning and bell peppers give it a pizza flavor.
I’m here to tell you he eats much much more paleo than just paleo pizza and spaghetti.
Breakfast usually consists of eggs, bacon or sausage, and on the weekends I love to make paleo banana pancakes, or lemon raspberry muffins.
Weekdays he also has berries and whole milk yogurts.
Lunches are the hardest meal for me to prepare for him. I pack him a 100% juice box (usually organic) he likes almond butter and jelly (organic super fruits from trader joes) on a whole grain sandwich thin. Or nitrate free lunch meat with uncured salami rolled up. Snacks are usualy things like baby carrots, raisins, fruit veggie squeezes, or applesauce. We have recently discovered Larabars, and LOVE them, so occasionally I toss one in his lunchbox.
Dinner is usually a paleo experiment. We try new recipes every week. Now when I say experiment, I mean my husband makes me try foods I refused to eat before, like lamb and bison, (that jr doesn’t bat an eye at) And I like to try veggie dishes that I refused prior to Paleo. So far I love recipes from The Paleo Kitchen, Nom Nom Paleo, paleomg.com, and sometimes I just google search paleo recipes. PaleoJr has really been willing to try everything I have cooked so far.
He is not a big fan of squash, but I just keep trying new squash recipes, and I’m sure of it that eventually there will be one he loves! 🙂
I think what has really helped us is that we try to make it fun. I let him help cook. We search recipes together. We treat ourselves with paleo goodies. And what 7 year old boy doesn’t like a good “experiment”??
Sometimes we all eat the same food with slight modifications. For example, we will all eat the same main dish, like stuffed chicken breast, or meatloaf, then my husband and I will have a spinach salad, and we will just deconstruct it for our little foodie and make it look more like finger foods (little piles of cucumber, carrots and avacado)
I guess my best advice to any mom or dad that want their little one to eat healthier, have fun and don’t give up! My taste buds have changed, and I’m sure my little ones have too.
Good luck to you all creating your mini foodie! 🙂
Paleo Banana Pancake recipe (By special request)
2 ripe bananas mashed
1tsp vanilla extract
1/2 tsp cinnamon
1 tsp baking soda
1/3 cup coconut flour
I also add water about 1/3 until I get the consistency I like
Beat eggs until frothy then add remaining ingredients one by one.
Grease pan or griddle and cook for a few mins on each side.
As I am coming up on 6 months paleo I’ve been reflecting on my journey so far.
This was never intended to become a hobby, a blog, an obsession, a lifestyle, but it has truly been awesome, and has become all of those things. I love what has happened to my body and my mind.
I guess when you feel good you want to share your secret.
It is honestly not all that difficult. Once your pantry and fridge are converted, it’s a piece if cake. (The sugar free, grain free kind, of course! 😉
The more I blog and dive into social media, the more I see what a bunch of awesome people fill the paleo community. I am looking forward to connecting with more people that are inspired by paleo as much as I am.
It feels like we all route for each other and are excited to share our experiences and lessons with each other.
Instagram has been so cool for me with getting connected.
It is so awesome to have daily inspiration coming from around the world. I am connected to people in London, Brazil, Amsterdam, and all over the USA. (Colorado, DC, Florida, etc) How cool is that??? All of these people have creative recipes and incredible stories.
It is so fun to see how other countries interpret and make paleo work for them. So inspiring!!
If there is one thing that I can really be proud of, and it’s not just sticking with it, and getting healthy myself, it’s inspiring someone else to get healthy. If I can inspire just one person to make healthier choices, my time and energy is all worth it.
And now that I’ve had my sappy moment, I’ll share a delicious recipe that I tried and enjoyed this week:
Chicken bacon rice bowls
4 pieces of bacon diced
2 Garlic cloves minced
1/2 yellow onion chopped
1.5 lbs chicken cut into 1inch cubes
1 14oz can of diced tomatoes drained
2 6oz cans of diced green chiles
1 small cauliflower riced in food processor with shredding attachment
1/2 tsp chili powder
1/2 tsp red pepper flakes
Salt and pepper to taste
Avacado for garnish
Green onion for garnish
In a large pot over med heat, fry bacon until crispy
Remove to a paper towel and save for later
Add garlic, onion, chicken and some salt to the bacon grease (should be about 3-4 tablespoons. Drain some if necessary)
Cook until chicken is almost done then add tomatoes, chiles, and cauliflower. Mix well then add chili powder and pepper flakes.
Add a good amount of salt then lower to med low and simmer for 10 minutes.
After 10 mins stir in bacon and serve with a sprinkle of green onion and avacado on top.
I doubled the recipe to have leftovers, and I’m glad I did! Dinner for all three of us for two nights and lunch for me for two days 🙂
Thanks again paleomg.com for another great recipe! Consistently delicious! 🙂