Paleo chips? Uhm, count me in!
-2 cups spinach leaves, stems cut
-1 teaspoon olive oil
-Salt/pepper to taste
Preheat oven to 275 F
In a bowl or tupperware with a lid, combine ingredients. Close tightly and shake to coat the spinach evenly.
Lay leaves in a single layer on a baking sheet.
Cook 18-20 minutes (if using baby spinach, reduce time to 15 minutes)
Bam! Spinach chips.
This is basically the orange chicken recipe I posted a few weeks ago but with salmon instead of chicken. It’s surprisingly good!
2 skinless salmon fillets
Zest of 1 orange
Juice of 2 oranges
3 tablespoons wheat free soy sauce (or coconut aminos)
1 teaspoon ground ginger
1 teaspoon sriracha
3 green onions, finely chopped
Preheat oven to 375 F
-Combine all ingredients except salmon in a sauce pan over medium heat. Bring to boil, stirring occasionally. Lower heat and let simmer.
-Grease the bottom of a glass pan using olive or coconut oil and place salmon fillets in pan
-Bake for 20 minutes
- By now your orange sauce should be fairly thick. Cut fillets into bite sized pieces and stir into orange sauce.
-Cover and simmer for 10 minutes
- Add green onion and serve
Enjoy!
The picture doesn’t do them justice, they were fantastic.
Ingredients:
-2 medium zucchini
-Salt and pepper, to taste
-1/2 tablespoon olive oil
-Garlic powder, to taste
Preheat oven to 375 F
Wash and dry the zucchini. Cut off the stem and bottom inch or so of each.
Chop into strips of desired size
Put the strips in colander and sprinkle salt over them. Let sit for half an hour and then press to drain the extra liquid (if you don’t care if your fries are especially fry-like you can skip this step, but it makes them a lot lighter and crispier)
Place the strips in a bowl or tupperware with a lid.
Add olive oil, salt, pepper, and garlic powder. Close tightly and shake to coat evenly.
Place strips in a single layer on a cookie sheet
Bake for 20-25 minutes, depending on desired crispness
So freaking good. Zucchini is just bomb.
Sorry for disappearing for ages. There was a family issue and a lot had to be done. Needless to say, I didn’t do much cooking.
But I’ll be slowly picking back up this week! Coming tomorrow: zucchini fries!
1) Have I lost weight since starting Paleo?
Yes, I’ve lost a substantial amount of weight fairly quickly. But I attribute a good part of that to recently starting a religious 2 a day workout regiment.
Though I don’t want to make it seem like Paleo isn’t a huge part of that. I have a genetic metabolic disorder that makes my BMR absurdly low (I’ve actually been diagnosed by a doctor, this isn’t just a guess). So I’ve struggled with weight my entire life, hitting a crazy high weight last year even though I’ve stuck to a relatively low calorie diet since I was about 13.
Paleo has almost reversed that. Eating so cleanly and working out so much has done wonders for me. I had a blood work up last week and my numbers are beautiful. My doctor is stumped. I love it.
2) Is Paleo actually healthy?
See above. It’s utterly healthy. If you don’t believe me or if you want to see a more thorough explanation, check out http://nerdfitness.com/blog/2010/10/04/the-beginners-guide-to-the-paleo-diet/
(I absolutely love nerdfitness.com. If you need a community to lean on or even just some fitness info presented in a quirky, fun, nerdy way check it out)
2 Salmon Filets (with skin)
Olive Oil (I actually used coconut oil this time-my mom bought some and didn’t like it so I ended up with it. No complaints!)
1 tablespoon Paprika
1 tablespoon Cayenne Pepper
1 tablespoon Thyme
1 tablespoon Oregano
1 tablespoon Salt
1 tablespoon Black Pepper
Mix the spices together and spread out on a plate.
Rub the flesh side of the salmon with a little olive oil and press the salmon (flesh side down) onto the spices.
Heat 2-3 tablespoons of oil in a pan over medium heat. Once it is hot, TURN OFF THE BURNER
Place the salmon flesh side down in the pan. Then turn the heat back on medium (about a 4 on a dial stove) and cook for 2 minutes.
After 2 minutes, turn the heat down to medium-low (about a 2 on a dial stove) and flip the salmon (I used tongs, but a spatula would work). The spiced, flesh side should be crispy.
Cook at medium-low for another 3-5 minutes, skin should be crispy at this point.
Served it with a massive spinach salad with lemon dressing and it was actually pretty good. I didn’t think I would be up for eating salmon skin just yet (I’m still learning to like fish) but the spices and crispiness made it my favorite part of the dish.
Sorry for my lack of posts lately! Between school and work I haven’t had more than 2 seconds to breathe this past week.
But I have tomorrow off so I’ll be trying out a few new recipes. Look out for a salmon recipe, a baked tilapia, and possibly a frittata of some kind.
And if you have any recipes you love (or maybe you don’t want to try out if you’re not sure about them) submit them and I’ll give them a shot!
I caved and went to Whole Foods and bought some coconut flour.
Tonight I’ll be making Paleo Macaroons and Paleo Banana Bread.
Unless they’re total disasters, you’ll be seeing recipes and pictures soon, so prepare for some (hopefully) awesome Paleo desserts
UPDATE:
NOPE. Those recipes were AWFUL. They looked really pretty, I was excited, then…nope.
Rain check on the Paleo desserts. If I’m sharing any recipes they’ll be good, not slightly sweet poison.
Paleo chicken salad
Now, this is why I like to burn my grilled chicken a little. It makes for fantastic chicken salad.
1 grilled or baked chicken breast
1 stalk celery, chopped
1 half tomato, chopped
1 tablespoon homemade mayonnaise (or purchased vegan mayonnaise)
Salt and pepper, to taste
Chop chicken into bite sized pieces.
Place in bowl and add mayonnaise. Mix well.
Add chopped celery and tomatoes. Mix.
Stir in salt and pepper
Great for lunch with a salad or even just by itself. I was out of celery so I mixed in some sliced jalapenos, which was oddly awesome. Mix in some garlic salt if you have some, gives it a great kick!
Paleo mayonnaise!
1egg at room temperature
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons lemon juice at room temperature
1 1/4 cup olive oil at room temperature
Make sure your ingredients are at room temperature-you may need to leave the egg and lemon juice out for up to four hours. Your mayo won’t blend right if they aren’t at room temperature.
Place the egg, dry mustard, salt, and lemon juice in a blender (or food processor, mixer, bowl with egg beater, whatever). Add 1/4 cup of the oil and mix until well blended-about 20 to 30 seconds.
VERY SLOWLY mix in the rest of the oil. Pour as little as you can while still maintaining movement. It should take about 3 minutes.
Eventually the mixture will start to look like regular mayonnaise. Do not dump the rest of the olive oil in. Continue to pour slowly.
