Returning to Balance: Sticking to Paleo when chaos strikes

by Lindsay Stein Walker

The last two weeks have been a roller coaster. We dealt with a family emergency along with me taking over the responsibilities of leading the book fair for my daughters’ school PTG. To say the paleo style of life went on the back burner would be a lie. We ate out more than normal and I drank way too much Diet Coke. My husband was better at picking items that could be considered paleo when we ate out, but me on the other hand, caved when it came to fresh baked rolls with cinnamon butter. I mean come on, a mom can only handle so much! So this Monday things had settled down and I was able to focus on cooking healthy once again. I commend those who have to follow this plan because of medical conditions and not just as a choice, because in the society we live in everything seems to be processed.

So back to Monday I started the week with making a plan for dinners and going to our local butcher shop to buy the items needed. I precooked in the oven 2 pounds of bacon for breakfast and snacks. Along with making homemade almond butter. Who knew it was as easy as just putting the almonds in your food processor and starting it and just letting it go. I will definitely be doing this more often. The almond butter came out beautifully and both my husband and youngest loved it. For Monday night’s dinner I made sloppy joes and roasted broccoli. Now normally sloppy joes are eaten on bread but I used cabbage as the medium to hold it. Turned out yummy and, minus my youngest, everyone ate their plates clean. Recipes and pictures are below.

 

Sloppy Joes

  • 2 pounds of ground beef
  • Onion
  • Green pepper
  • 2 cans of tomato sauce
  • Chili powder
  • Salt and pepper
  • Cabbage

Sauté the onion and green pepper in your preferred oil when soft and translucent add in the ground beef. Cook until beef is browned throughout. Drain off the excess oil if needed. Add the tomato sauce, chili powder, and salt and pepper to taste. Let simmer until thickened a little bit. Pull apart the cabbage gently so you have little cups to hold the beef mixture in. Pour mixture in cabbage and enjoy!

Roasted Broccoli

  • Broccoli
  • Olive oil
  • Lemon
  • Salt and pepper

Preheat oven to 400 degrees. Trim broccoli into florets and add to pan. Drizzle with olive oil and desired amount of lemon juice from lemon. I used a half a lemon. Add salt and pepper as desired. Roast for 10 minutes and then stir and roast again for another 10 minutes. Voila you are done.

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And here’s how the almond butter turned out:

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Don’t forget to like my blog on Facebook, A Mom and Her Food, to receive more recipes and fun tidbits.

– Lindsay

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Lemon and Grapefruit Grilled Salmon

The Ingredients

  • 11⁄4 tsp soy sauce
  • 2 tbsp olive oil
  • 2 lb salmon
  • 1 cup sea salt
  • 1 sliced lemon
  • 1⁄2 tsp ground coriander
  • 3⁄4 bean scraped vanilla
  • 1⁄4 cup grapefruit juice
  • 1 clove chopped garlic

The Execution

Combine garlic, salmon, grapefruit juice, olive oil, soy sauce, vanilla, and ground coriander in a medium bowl. Cover and chill at least 2 hours and up to 4 hours.

Line a serving platter with lemons slices; set aside.

Cover bottom of grill pan or cast- iron skillet evenly with sea salt. Place pan over medium-high heat, cover (sea salt may pop while it’s heating), and heat.

 

Place salmon in pan in a single layer and cook, uncovered, about 2 minutes per side. Transfer salmon to prepared platter, brushing off any excess sea salt.

Community Contributor: Welcome, Lindsay Stein Walker!

Hello everyone! My name is Lindsay Walker and I am so excited to be contributing to the Movebutter Community. I am 35 years old, a stay at home mother to two very smart and adorable girls, Camille (7) and Meredith (5), and have been married to my husband Brad for 8 years. I also work on the weekends in our local hospital as a Xray/CT Technologist. So to me, I have the best of both worlds. My favorite thing to do above eating is cooking of course!

Now enough about me and onto what I hope to be bringing you all with these articles. We as a family have now moved to eating mainly Paleo; I say mainly because come on this girl can not fully give up chocolate and bread. So I hope you will follow me on our journey into this new diet. I am sure there will be major triumphs and major failures when it comes to what my kids will eat, but I promise you I will give you all the gory details into this adventure. I will bring you helpful recipes, tips, tricks, and observational snippets about what it’s like to be a mother trying to survive in the Midwest and to cook healthy.


Here is my first recipe:

Last night I prepared baked chicken thighs and my first attempt at spaghetti squash. Both came out beautifully and got a thumbs up from my kiddos. Which I was completely surprised with the squash, but what they ended up doing was tearing the chicken apart and mixing the two. This will definitely be a meal I will cook again. Also the spaghetti squash was super easy to make and is so versatile. I used is as a side and only put a little seasoning on it. But there are so many wonderful recipes out there- you can use it as a replacement for noodles.

Baked Chicken Thighs

  • Olive Oil
  • Salt
  • Pepper
  • Garlic Salt

Preheat oven to 400 degrees.

Drizzle olive oil over chicken thighs and generously coat with salt, pepper, and garlic salt.

Bake for approximately 50 minutes.

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Spaghetti Squash

Preheat oven to 400 degrees.

Cut squash in half and scoop out the seeds.

Put on a baking sheet and sprinkle with salt and pepper.

Cook for approximately 60 minutes or until you can run a fork through it and it starts to form little strands like spaghetti.

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Autumn Paleo Snacks

Paleo Grubs is an amazing website dedicated to bringing you the tastiest paleo recipes out there. Many of us struggle to keep within the diet of paleo, considering many staple items in the Standard American Diet (what we’re used to) are not paleo-friendly.

We’ve compiled a list of the best paleo snacks that fit right into fall. ‘Tis the season, for it’s better to eat seasonally anyways.

Homemade Baked Cinnamon Apple Chips

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recipe & photo by paleo grubs
Ingredients
  • 1-2 apples
  • 1 tsp cinnamon
Instructions
Preheat oven to 200 degrees.
Using a sharp knife or mandolin, slice apples thinly. Discard seeds. Prepare a baking sheet with parchment paper and arrange apple slices on it without overlapping. Sprinkle cinnamon over apples.
Bake for approximately 1 hour, then flip. Continue baking for 1-2 hours, flipping occasionally, until the apple slices are no longer moist. Store in airtight container.

Spiced Butternut Chips

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recipe & photo by ketodietapp

Ingredients

  • 1 medium butternut squash (400g / 14.1 oz)
  • 2 tbsp extra virgin coconut oil or ghee or red palm oil (sustainable from West Africa), melted
  • 1 tsp gingerbread spice mix (~ ½ tsp cinnamon, pinch nutmeg, ginger, cloves and allspice)
  • pinch salt (or more in case you don’t use stevia and prefer the chips salty)
  • optional: 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list

Instructions

Preheat the oven to 125 C / 250 F. Peel the butternut squash and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than 1/8 inch (1/4 cm) thin. Place in a bowl.

In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia.

Pour the oil mixture over the butternut squash and mix well to allow it everywhere.

Arrange the slices close to each other on a baking tray lined with parchment paper or a rack or an oven chip tray (you will need at least 2 of them).

Place in the oven and cook for about 1.5 hour or until crispy (the exact time depends on how thick the chips are).
Note: Half way through, you can spray them with a bit of coconut oil to help them crisp up.

Although the chips shouldn’t burn at low temperature, you should keep an eye on them. When done, let them cool down and store in an air-tight container for up to a week.


Jalapeño Pumpkin Seeds

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recipe & photo by paleo porn

Ingredients

  • 1 1/2 cups pumpkin seeds, cleaned & dried
  • 3 jalapeño peppers, sliced
  • 3 tablespoons olive oil
  • sea salt and paprika, to taste

Instructions

Prep Work: Once you’ve removed the seeds from the pumpkin, sorted pumpkin guts from pumpkin seeds, rinsed the seeds under cold running water, patted dry the seeds with a paper towel and transferred to a rimmed baking sheet to dry overnight or 24 hours – you should have dry-ish seeds, and you’re ready to begin.

Preheat the oven to 350°F. If you haven’t already, spread pumpkin seeds out on a rimmed baking sheet. Add olive oil and sea salt and stir pumpkin seeds with your hands to combine.

Lay slices of jalapeño peppers on top of seeds. Sprinkle paprika over the top of everything, generously.

Bake for 10 minutes. Use a spatula to move the seeds and peppers around. Bake for another 5 minutes.

Move mixture around some more and bake for a final 5 minutes. Remove tray from oven and let everything rest for 15-30 minutes to let the jalapeño-ness soak into the seeds.


Vanilla Pumpkin Seed Clusters

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recipe & photo by wallflower kitchen

Ingredients

  • 115 g 1/2 cup pumpkin seeds
  • 1 tsp vanilla extract
  • 2 tsp maple syrup
  • 2 tsp coconut sugar
  • Water boiled

Instructions

Preheat oven to 150c.

In a medium bowl, combine the honey, coconut sugar and vanilla. Stir together to create a thick paste then add a small drop of boiled water to thin it out and create a runny syrup.
Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it’s all used up and cook for 15-20 minutes until most of the seeds have browned (but don’t let them burn!)
Take out of the oven and leave to cool for a few minutes. Once they’ve cooled a little (but are still warm) you can press the clusters together to make sure they don’t fall apart. They will dry quickly.
Once they’re cooled and dried, they’re ready to eat! Enjoy on their own or served on top of your cereal.

Maple Roasted Parsnip Chips

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recipe & photo by yummy inspirations

Ingredients

  • 500g (1.1 pounds) Parsnips
  • 1/4 Cup Coconut Oil, Melted
  • 3 Tablespoons Maple Syrup

Instructions

Preheat the oven to 200°C (392°F) and get out an oven proof dish.

Peel the parsnips and cut them into chip sized pieces and place into the oven proof dish. Pour over the coconut oil and distribute evenly. Drizzle over the maple syrup and stir to combine well.

Place in the oven and cook for 15 minutes.

Remove from the oven and toss the parsnips over to allow the other side to brown. Place back in the oven and cook for a further 10 to 15 minutes or until golden.

Remove from the oven and allow to cool a little before serving.


Butternut Squash-Chipotle Dip

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recipe & photo by life currents
Ingredients
  • 1 cup cooked and peeled squash
  • ½ cup sour cream
  • ½ teaspoon salt
  • 1 teaspoon chipotle paste
  • 1 teaspoon olive oil
  • 1 ½ teaspoons finely chopped shallot
  • 2 teaspoons fresh thyme
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon chili powder
Instructions
Place squash in a medium bowl and smash with a fork. Add remaining ingredients, mixing until thoroughly combined.

 

Serve dip with sturdy paleo friendly chips, crackers, apple slices, carrot sticks, or veggies.

 

 

A Vegan Bowl of Heaven

Our Community Organizer, Janie, really admires a gal named Angela Liddon. She’s the creator of Oh She Glows, “an award-winning plant-based recipe website” featuring vegan recipes galore. Here’s one of our favorites: The Big Vegan Bowl. A quick, easy, and rather filling meal – perfect for breakfast, lunch, or dinner!

Ingredients:

  • 1 large sweet potato, chopped into 3/4-inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
  • 1 cup uncooked quinoa
  • 1 large carrot, peeled & julienned
  • purple cabbage or vegetable of choice, shredded
  • couple handfuls of greens for the base (optional)
  • lots of hummus
  • sliced avocado
  • hulled hemp seeds.

Directions:

  1. Preheat oven to 400F and line two large baking sheets with parchment paper.
  2. Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.
  3. For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favourite spices. I like to use garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.
  4. Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.
  5. Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.
  6. Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. I had some leftover Best Kale Salad so I used that for my base. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. See picture for how I plated it.
  7. Serve immediately and enjoy! You can use dressing if you’d like, but I don’t usually bother. If you have leftover sweet potato and roasted chickpeas, you can place them in the fridge. Reheat in the oven at 400F for about 5-10 minutes.

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The Best Coffee Table Books for the Modern Foodie

Our friends over at POPSUGAR developed a comprehensive list of the best coffee table books for foodies.

Here are 27 books and reasons why you should get a coffee table.

View original article here.

 

pc: contemporaryfoodlab.com

Keto Asparagus Fries with Red Pepper Aioli

Keto. Fries.

a recipe by ruled.me

The Prep:

  • 10 medium asparagus spears
  • ½ cup Parmesan cheese, shredded
  • 2 tablespoons parsley, chopped
  • ½ teaspoon garlic powder
  • ¼ cup almond flour
  • ½ teaspoon smoked paprika
  • 2 large eggs
  • 3 tablespoon mayonnaise
  • 1 tablespoon roasted red pepper, finely chopped

 

The Execution:

1. Heat oven to 425°F and wash the asparagus spears. In a food processor, combine the shredded Parmesan cheese, parsley, garlic powder, and pulse until fine.

2. Add almond flour to the food processor and pulse once or twice to mix. Transfer to a medium sized shallow dish. Stir in smoked paprika.

3. In a medium bowl, beat two eggs until they become frothy. The eggs will adhere to the asparagus much better if they are beaten well. Transfer egg to a medium size shallow dish.

4. Dip asparagus spears in the egg mixture first. Holding the spear above the Parmesan flour mixture, gently sprinkle while turning until the asparagus is lightly coated. Make sure to keep the asparagus from touching the flour mix or the egg will cause it to become too moist and clumpy. Repeat with each spear.

5. Place coated asparagus tightly spaced on a baking sheet and top with the leftover parmesan flour mixture. Bake until the coating begins to brown and the asparagus is only slightly tender, about 10 minutes.

6. In a small bowl mix the finely chopped roasted red pepper and mayonnaise.

7. Chill the sauce in the refrigerator and allow the flavors to combine. Stir well before serving.

8. Once asparagus fries are crisp and brown, remove from the oven and serve hot with the dip!

This makes a total of 2 large servings of Parmesan Asparagus Fries with Roasted Red Pepper Aioli. Each serving comes out to be 453.65 Calories, 33.43 g Fat, 5.51 g Net Carbs, and 19.14 g Protein.