So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Saturday, February 23, 2013

(Cauliflower) Hummus

Sorry for the crummy photo, but this stuff is good and I wanted to share it with you.  "Snacks" can be few and far between in the Paleo world, but you can make up a batch of this and it will keep for a few days in your fridge.  Chop up a whole bunch of veggies and your set for that crunchy/salty urge.

1 head of cauliflower, steamed until very soft and cooled
juice of 1 lemon (you could also grate up some of the peel and add it as well)
2 cloves of garlic, minced (mince before you add it, or else it won't blend quite right)
1 tsp cumin
1 tsp paprika
1 tsp sea salt (more or less to your liking)
freshly ground black pepper
4 TBS tahini
3 TBS olive oil

Put cauliflower, lemon juice, garlic, spices and tahini in a food processor and blend until smooth.  Slowly add the olive oil and blend.  Serve with lots of fresh veggies!

Wednesday, February 6, 2013

Broccoli "Fettuccine"

I needed some comfort food tonight, but had a pretty empty cupboard and fridge.  A lot of these ingredients I had in my pantry or freezer.  Even better, it is a quick dish (well, minus baking the spaghetti squash)!

Broccoli "Fettuccine"

1 Spaghetti squash, cooked (Take the squash, use some muscle and cut it in half.  Remove seeds.  Mist or brush both sides with olive oil.  Bake on foil covered cookie sheet for 45 min at 350.  Remove and shred "noodles" with fork.  You might only want to use 1/2 of the noodles if you want it saucier.

olive oil
1 onion, diced
2 cloves garlic, minced
2 cups of frozen broccoli florets, defrosted
1/2 cup chicken stock
1 TPS parsley (dried or otherwise)
S&P to taste
1 cup full fat coconut milk
1/4 cup nutritional yeast (some say it's Paleo, some say it's not, but I had it, so I used it)

Chicken, cooked to your liking (I had some chicken tenders that I had cooked up for my girls on hand)

In a saucepan, heat a bit of olive oil and add onions and garlic.  Saute until tender.  Add chicken stock and let boil for about 2 minutes.  Reduce heat and add defrosted broccoli, spices, and coconut milk.  Sprinkle nutritional yeast over mixture and combine.  Add cooked spaghetti squash and toss to coat.  Serve with chicken.

Saturday, February 2, 2013

Kicked Up Chicken Salad

I had some leftover chicken and a few avocados that needed to be used up, so here is the tasty result!

2 ripe avocados
1/4 cup chopped cilantro
1 clove garlic
1-2 TBS pickled sliced jalapenos
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp ground black pepper
1/4 tsp sea salt
3 or so cups diced or shredded chicken
1/2 cup shredded carrots
1/4 cup chopped cilantro

In a food processor combine and blend first 8 ingredients.  Combine in a bowl with diced chicken, carrots and the rest of the cilantro.  I'm eating mine in lettuce leaves.  Simple, delicious dinner or lunch!