It seems I’ve picked up some bad eating habits what with the traveling, the working a ton, the two kids who convince me that yes, nachos three times a week is a FANTASTIC idea. (Yes, I did just blame my kids for my nacho consumption.) I think you know I lack discipline on a good day, or maybe you haven’t noticed this, this, or this. The point is, drastic measures need to be taken in order to make actually pay attention to how I eat. At the same time, those of us who have to give up gluten get pretty insane when thinking about giving up anything else. Or maybe that’s just me.
At first I thought, “Hey! Juice cleanse!” Then you fine people were all, “Honey, don’t.” And that’s when I thought, hmmmm, maybe I could do a paleo thing for awhile, make me pay attention to my dairy and sugar intake, and then you know, get into a better pattern with the food stuffs. So I did! Or rather, I am. I’m in the middle of it and it’s not all bad. It’s really not.
Honestly, almost every day has either been bacon and eggs, bacon, and kale omelette. But I did make these paleo scones, which is just fun to say if nothing else. I’ll be honest, these almond scones may have been easy to make and filled with almond’irific flavor, but they could have used more sugar. Which is, you know, verboten. Still, my husband thought they were rad.
Mostly I did this whole thing with leftovers, P.F. Chang’s (without rice), sashimi, and the occasional Mrs. Winston’s salad bar, which you see above here. Leftovers rule. I need more of those.
Making leftovers! Here are a few of my favorite things. Nom Nom Paleo makes zucchini spaghetti and meatballs. I adapted this amazing recipe in two ways: One, I don’t have a julienne so I used my mandoline and created zucchini fettuccine –
Prep time: 15 minutes Cook time: 35 minutes
1 pound organic, ground turkey
2 Tablespoons fresh basil, chopped
1 garlic clove, minced
1 teaspoon dried, or freshly diced, oregeno
2 cans organic diced tomatoes
1 Tablespoon organic tomato paste
2 cloves garlic, minced
3 basil leaves
1/2 teaspoon red chili pepper flakes
1. Combine diced tomatoes, paste, garlic, salt, pepper, and red chili pepper flakes into a deep pot. Using an immersion blender, blend until you reach desired consistency. Put on low heat and allow to heat up while you make your meatballs.
2. Combine ground turkey, spices, and egg in a medium bowl. Mix thoroughly, using your hands if necessary. Get in there! Form meatballs and place them in tomato sauce already heating on stove.
3. Cook meatballs and sauce on medium heat, turning 2-3 times for 35 minutes or until center is cooked through.
4. Serve meatballs and sauce over zucchini noodles.
Makes: 8 servings
I also made slow cooker Korean short ribs, my coconut oil chicken and vegetables recipe from my book, and we enjoyed a pork chop or two.
I think once you see these Porkitos (thanks NomNom Paleo!) you’ll change your mind about the existence of god/God/Yahweh. It’s proscuitto, made crispy. DAMN. You know what you can do with this? Dip it in guacamole, or any type of deliciousness, or eat it for breakfast, lunch, and dinner.
So far, so good. I did have a cheat night with my husband on his birthday, and I think that’s a-okay. I’m also into week two of it, and I’m not hating it. My husband, however, is like, “Can we please stop eating meat????” I don’t know what his problem is, as meat is delicious. I do wonder about my cholesterol levels, but those paleo people swear that it’s healthy if you’re cutting out the dairy fat and refined sugar. So . . . we’ll see. In the meantime, pass the porkitos!