Apple Glazed Turkey Breast

INGREDIENTS

4 turkey breast cutlets, 4-6 oz each
1/2 cup apple juice (or the juice of 1 medium/large apple)
1/2 cup chicken stock
2 cloves of garlic, minced
4 Tbs fresh tarragon, minced
1 tsp fresh ginger, grated
salt and pepper
extra virgin olive oil
1 tsp of arrowroot powder, optional

INSTRUCTIONS

Combine the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl. This will make the sauce.
Heat a skillet over medium high heat until hot.
Add 1 T olive oil
Salt and pepper the turkey cutlets and sear 2 minutes on each side. PLace on plate when done.
Reduce the heat to medium and add the sauce to the pan.
As the sauce comes to a boil add the turkey cutlets back to the pan. Cook for a few more minutes until the turkey is done.

Chicken w/ salsa & squash

Ingredients
3lb Whole Chicken

2T. Bacon Fat (you can also use
coconut oil, ghee, or olive oil)

1 Small Butternut Squash, peeled,
seeded, and cut into 1" cubes

14-16oz Fire-Roasted Salsa (use
your favorite salsa)

Sea Salt and Pepper, to taste

1. Preheat oven to 350F.
2. Heat a dutch oven (you can also use a crock pot, it will just increase the cooking
time).
3. Add bacon fat (or other fat).
4. Season chicken (I used a 3lb pastured chicken from Rehoboth Ranch) with sea
salt and pepper and transfer to pot, breast-side down. While chicken is browning
on one side, peel, seed, and chop the squash into 1" cubes.
5. Flip chicken, add butternut squash to pot, and top everything with a 16oz
container of salsa (I used a fire-roasted salsa from a local Tex-Mex restaurant).
Put a lid on the pot and transfer to preheated oven. Cook for about 1 hour or until
chicken is cooked through.*

Day 30 - wow!!?!!?!!

So here we are, and I actually don't find myself wanting to stop. 30 days in and all I crave is food like I had for lunch today, chicken with salsa and squash ( i've come to love butternut squash by the way).

All I will be changing is perhaps adding some tortilla chips and the occasional cheese or bread, but really, I believe I'm pretty much sold on eating this way for life I hope!

Chicken with Cacciatore Sauce

10 skin-on, bone-in chicken thighs
salt & pepper
1 Tbsp olive oil
3 slices bacon, chopped
1/2 medium onion, diced
1 cup sliced mushrooms
1 tsp. fresh minced rosemary leaves
2 - 28 oz. cans crushed tomatoes
2 cups chicken broth
1 small jar pitted kalamata olives
1 can artichoke hearts

• Preheat oven to 400 degrees.
• Pat chicken dry, season with salt and pepper. Place skin-side up in baking dish and roast till skin is golden 30 - 40 minutes.
• Meanwhile, in a dutch oven or large stockpot, heat oil over medium heat. Saute onion and bacon till onion is translucent.
• Stir in rosemary, mushrooms, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add olives and artichoke hearts. Simmer another 10 minutes.
• Add chicken thighs to pot and simmer another 20 minutes.
• Serve in bowls with plenty of sauce.

Banana-Mashed Sweet Potatoes

1 1/2 pounds sweet potatoes, peeled and cut into 1 inch chunks
1 or 2 bananas, cut into pieces
salt & pepper

1. In a medium pot, cover sweet potatoes with salted water and bring to a boil over medium-high heat. Lower heat and simmer till tender - about 20 minutes.
2. Drain water from pot.
3. Mash in the banana and season with salt and pepper

Confetti Tilapia Packets

1 green bell pepper, chopped
4 scallions, sliced
3 bacon strips, chopped
1 celery stalk, chopped
1 large tomato, chopped
1/2 tsp salt
1/4 tsp pepper
4 tilapia fillets
4 tsp fresh lemon juice

1. In a large skillet, saute pepper, scallions, bacon, and celery till vegetables are tender and bacon is crisp; drain fat.
2. Add tomato, salt, and pepper; heat through.
3. Place each fillet on a double thickness of heavy duty foil - about 12 inches square.
4. Drizzle fillets with lemon juice.
5. Top with vegetable mixture.
6. Fold foil around fish and seal tightly.
7. Grill, covered, over medium-hot heat for 20 minutes or till fish flakes easily with a fork.
8. Open packets carefully to allow steam to escape.

Coconut-Crusted Chicken with Mango Salsa

1/2 pound frozen mango (or fresh) thawed and chopped - about 1 1/2 cups
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
2 TBSP chopped cilantro
1 TBSP white vinegar
salt & Pepper
1 egg
1 tsp water
1/2 tsp salt
1/2 cup shredded unsweetened coconut
4 6-oz skinless, boneless chicken breasts
3 TBSP coconut oil

1. Preheat oven to 350 degrees.
2. In a small bowl, combine mango, bell pepper, onion, cilantro, and vinegar; season with salt & pepper.
3. In a shallow pie pan, beat the egg with 1 tsp water and 1/2 tsp salt.
4. Place the coconut in another shallow pie pan.
5. Dip the chicken in the egg and then into the coconut. Press to coat.
6. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until golden on both sides -- about 5 minutes.
7. Transfer the skillet to the oven and bake, until cooked through, about 20 - 25 minutes.
8. Serve the chicken with the mango salsa.

Roast Salmon with Mustard Vinaigrette - dinner tonight!

1 1/2 pound salmon fillet
1 TBSP olive oil
Salt & pepper
3 tsp white vinegar or white wine vinegar
2 tsp Dijon mustard
1/2 cup olive oil
4 hard boiled eggs
3 tsp finely chopped parsley

1. Preheat oven to 450 degrees.
2. Place salmon skin side down on parchment lined baking sheet; drizzle w/1 TBSP olive oil and season w/salt & pepper.
3. Roast until beads of moisture form on the surface - about 25 minutes, then let cool to room temperature.
4. In a small bowl, wisk together vinegar, mustard, and olive oil.
5. Force the boiled eggs through a fine sieve (food mill) or process in a food processor. Pour into the vinaigrette.
6. Stir in the parsley.
7. Serve the salmon with the mustard vinaigrette drizzled over it.

Collecting Recipes!

One of the fun side benefits for me during this 30 Day Cahllenge has been searching out great recipes such as the ones I am going to try over the weekend and next week:

• Martha Stewart's Turkey Chili
• Seared Cod
• Chicken with Lemon & Green Olives
• Fried Egg-Topped Turkey Patties
• Portugese Fish Stew
• Southern Style Collard Greens
• Citrus Salad
• Roasted Fennel with Tomatoes
• Chicken with Cacciatore Sauce
• Eggs in Purgatory!

Let me know if you want any of the recipes!

Reflections...Day 24

I have had so much more energy over the last 3+ weeks. I am guessing it is from de-toxing -- yes? t think I can probably continue to stay away from dairy, corn & rice. I KNOW I will certainly continue to read labels more carefully -- corn is EVERYWHERE as is sugar.

Day 24 - only seven days left!

I'm really thinking it may be hard for me to delve bak too much into the way I was eating before. I believe the bible is clear that were put here to be cultivators and to create, as our creative Father has done. So it's no wonder why I've found extreme joy an satisfaction in spending the last several Sunday afternoons cookin meals from recipes! It's time consuming, but really fun! We'll see how well I can couple this with a garden this spring!

I'll try and track my eating, though my life has gotten busy and this blog has sorta been forgotten this week.

Breakfast: hardboiled eggs, mashed with avocado half and handful of spinach, half tbsp olive oil, mashed sweet potatoes w pecans on te side

Snack: almonds, banana

Day 21

Breakfast: (boring - i was out of food) pear, hard boiled egg, half avocado

Lunch: filling for my stuffed bell peppers plus two eggs scrambled in it

Dinner: Spaghetti squash and homemade tomato w/ meat sauce (tastes very similar to eating angel hair pasta, I reccomend lowering the water to 4 cups, and even then I let it simmer for an extra half hour or so, and it may still be too thin! though granted I used 8 roma tomatoes instead of canned), 2 deviled egg halves

Today I also prepared: 16 stuffed bell pepper halves, additional spagghetti squash and sauce, deviled eggs, walnut chicken (subbed pecans). I am excited about eating all this yummy goodness this week!

Wow Week 4 is starting tomorrow!

Meal plans for this new week:

• Pork Tagine (Moroccan Stew)
• Steamed Broccoli
• Sauteed Yellow Squash, Zucchini, Carrot Slivers, and Onions,
• Sweet Potatoes
• Paleo Salmon Patties
• Chicken with Walnuts & Spinach
• Salad w/Homemade Vinaigrette
• Roasted Eggplant
• The Occasional Morning Smoothie: banana, 4 frozen strawberries, 8 frozen blackberries, 10 frozen blueberries, 1 handful spinach leaves
• Scrambled Eggs w/turkey, peppers, and onions

Spaghetti Squash Prep

1. Wash squash then pat dry.
2. Holding squash steady, carefully cut in half lengthwise. ( I place the squash on a cup towel on the table as this gives me better leverage than on the counter.)
3. Place squash cut side down in a large baking pan. Add 1 inch of water. Bake for 1 hour at 350 degrees or microwave for 15 minutes. Squash is done when it flakes into strands with a fork.
4. Remove from oven and use a spoon to scoop seeds out of center.
5. Use a fork to gently rake the squash into strands and pour into a serving bowl.
6. Spritz with olive oil, sprinkle with Italian seasoning, salt, and pepper.
7. Top with Meat sauce.

Meat Sauce for Spaghetti Squash

2 Tbsp. olive oil
1 onion, chopped
5 clove garlic, minced
1 - 1 1/2 pounds ground turkey or beef
2 28-oz cans crushed tomatoes
1 can (6 oz.) tomato paste
7 cups water
3 Tbsp Italian seasoning
2 tsp dried basil or 1 Tbsp fresh basil minced
pinch crushed red pepper

1. In a large stockpot or Dutch oven heat oil over medium heat. Sautee onion and garlic till softened.
2. Add ground meat and stir frquently til browned, being sure to break up any clumps.
3. Stir in remaining ingredients; bring to a boil, then reduce heat, cover partially and simmer for 1 hour.

Day 20!

Breakfast: beef scramble with onions and mushrooms, sweet potato mash

Lunch: salad from chipotle with balsamic vinaigrette dressing from home

Dinner: leftover beef scramble, half avocado, roma tomato

Snack: almonds

Chicken with Walnuts & Spinach

1/3 cup chopped onion
1 Tbsp olive oil
1 cup walnut pieces, chopped
1 cup baby spinach
4 thin-sliced boneless, skinless chicken breasts, seasoned with salt and pepper
toothpicks or wooden skewers

1. Heat oven to 375 degrees.
2. In skillet, cook onion in oil over medium-low heat till softened.
3. Add 1/2 cup walnuts and cook 1 minute.
4. Add spinach. Cook till wilted.
5. Lay chicken slices on parchment paper.
6. Divide spinach mixture among the chicken slices. Roll up and secure with toothpicks or skewers.
7. Spray chicken with oil and roll in remaining nuts.
8. Bake on parchment covered or oli sprayed baking sheet for 30 - 40 minutes or till golden brown.

Fresh Apple Salsa

2 cups peeled diced apple
1/2 cup red bell pepper
1/3 cup fresh lime juice
1/4 cup red onion diced
1/4 cup chopped cilantro
1/2 tsp salt
1/2 tsp pepper
1 jalapeno, seeded and minced

1. Combine all ingredients, strring well.
2. Serve with pork or chicken.

Easy Guacamole

1 1/2 Tbsp coarsely chopped onion
1 Tbsp fresh lime juice
1/2 tsp. salt
1 garlic clove
1/2 small jalapeno
1 ripe peeled avocado
1 Tbsp cilantro leaves

1. Place first 5 ingredients in food processor; pulse till finely chopped. Add avocado; process till smoth. Sprinkle with cilantro.

Pork Tagine (Stew)

1 pound boneless pork roast, cut into 1/2 inch cubes or 1 pound boneless leg of lamb, cut into 1/2 inch cubes
3/4 tsp Kosher salt, divided
1 1/2 cups chopped onions
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp red pepper
6 garlic cloves, coarsely chopped
1 TBSp tomato paste
1/2 cup dried apricots, chopped
1 3/4 cup chicken broth (use beef broth with lamb)

1. Heat a Dutch oven over medium-high heat. Spritz pan with olive oil.
2. Sprinkle pork with 1/2 tsp salt. Add pork to pan; saute 4 minutes, turning to brown on all sides. Remove from pan.
3. Add onion to pan; saute till tender.
4. Add remaining 1/4 tsp salt, cumin, cinnamon, pepper, and garlic. Saute and stir constantly.
5. Add tomato paste; cook for 30 seconds, stirring frequently.
6. Return pork to pan. Add apricots and broth; bring to a boil.
7. Cover, reduce ehat, and simmer 1 hour.

Tomato-Citrus Salmon

1/2 tsp salt
1/4 tsp pepper
4 - 6 oz. salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced roma or plum tomato
1/4 cup chopped green olives
1/4 tsp. salt
1/4 tsp pepper
1/2 tsp orange rind
1/4 cup fresh squeezed orange juice
2 oranges, sectioned

1. Sprinkle 1/2 tsp salt and 1/4 tsp pepper over salmon.
2. Heat a large skillet over medium-high heat. Spritz with oil. Add salmon, top side down; cook 5 minutes.
3. Remove salmon from pan and set on a plate.
4. Add onion to pan; saute till tender and lightly browned.
5. Add tomatoes, orange rind, and orange juice to pan; cook for 3 minutes, strring occasionally. Stir in 1/4 tsp salt and 1/4 tsp pepper.
6. Arrange salmon, browned side up, over tomato mixture in pan.
7. Cover, reduce heat, and simmer 5 minutes.
8. Add orange sections, cook another minute or so.

Hot Thai chicken with broccoli and cauliflower

Cook and Prep Time: 25 minutes, serves 4-6
Ingredient list:
1-1.5 pounds of skinless, boneless chicken thighs <--I used 2.1 # of boneless breasts
1 medium-sized cauliflower
1 large head of broccoli or 2-3 small heads
2 13.5 oz cans of coconut milk <--I hope guar gum is permissible
1 4-oz can of mild green chilies
1 4-oz can of jalapeño chilies <--try to find w/o preservatives
1 package of fresh baby spinach
Extra virgin olive oil
Curry powder (red, yellow, or green)
Fish sauce <-- I did not use this as it has fructose
Salt
Directions:
Cut chicken into bite-sized cubes. Chop broccoli and cauliflower into bite-sized florets. Dice chilies into small pieces.
Heat 3-4 tablespoons of olive oil over medium heat in wok. Add 2-tablespoons of curry powder and stir-fry for one-minute. Add chicken and a good dusting of salt and stir-fry until chicken begins to brown. Add broccoli, cauliflower, chilies (with all liquid in cans), and coconut milk. Add a heavy splash or three of Fish Sauce. Stir well and bring mix to a boil. Reduce heat to a simmer, cover, and let cook 10-15 minutes until broccoli and cauliflower is tender. Serve over a bed of fresh baby spinach.

This was really good, and the spinach is a great sub for rice. Not sure if I really cheated too much, def had some kinda preservative, hopefully you big city folk have better luck!

Day 18 - so close!

Pre-Workout: Hardboiled egg

Breakfast: beef/spinach scramble, blackberries, half avocado

Snack: Cashews, Banana

Lunch: Chicken Curry w/ broccoli/cauliflower over bed of spinach (little tip, if you would normally use rice, instead use a bed of spinach, it works pretty good)

Dinner: Chili with salad just dumped into it, this actually worked pretty well!

Chili...even when it's not chilly

I promised Josh that I would return the favor of a post if I could pilfer the bell pepper recipe. Welp, I'm making those peppers tonight for my lovely Mom's Dallas visit. The texted pictures made my mouth water, so I can only imagine the real thing will be at least 65% better. At least. 


M & I have tested it on sweet potatoes, with eggs, and plus avocado. Yum, yum, and yum!


Here's to Paleo hospitality! 


This recipe is from a blog called theclothesmakethegirl.blogspot.com. There are plenty of other delicious ones for your cooking delight!


Mel's Favorite Chili
Makes about 6 servings of 1 1/3 cups each
Zone: 3P + 2F + 1C
Weight Watchers: 5 points, includes 1 healthy fat serving

Ingredients:
the base:
2 tablespoons of your favorite fat: olive oil, coconut oil
2 onions, chopped
4 cloves garlic, crushed
2 lbs. ground meat (lean beef, pork, turkey, veal, bison, or a mix)
-
spices:
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa
1 teaspoon dried oregano
1 teaspoon allspice
1 teaspoon salt
-
liquids:
14.5 oz. can chopped tomatoes
6 oz. tomato paste
14.5 oz. can beef broth
12 oz. water

Directions:
1. Heat the oil in a large soup pot. Add onions and saute 'til soft. Add garlic and let heat 'til fragrant, about 2 minutes. DO NOT BURN THE GARLIC. Add the meat and sauté until browned and crumbled.

2. Blend all the spices in a small bowl. Add to pot and stir well, about 1 minute.

3. Add the tomatoes, tomato paste, and beef broth to the pot. Stir well.

4. Bring to a boil, then turn the heat to low so the pot has a gentle simmer. SIMMER FOR AT LEAST 2 HOURS. Do not skimp on the simmer. Just as rest time is the magic time when you build your strength, simmering is the magic time when the flavors meld.

Variations:
Add additional quality fats with some chopped black olives, green olives, or avocado slices (or all three!).

Add more veggies by serving over a bed of cooked spaghetti squash, grated zucchini, or baby spinach leaves.

Day 17 - food log

Breakfast - beef spinach scramble, sweet potato mash, half avocado

Snack - half avocado, banana

Lunch- beef spinach scramble, various veggies

Dinner: hot Thai chicken with broccoli and cauliflower (from the recipe site I posted minus the fish sauce), this was really tasty, curry with coconut milk is an awesome flavor!

Day 16

breakfast: 2 fried eggs, fruit bowl

lunch: spinach salad w/garlic viniagrette, turkey stir-fry

snacks: banana, almonds, celery sticks 2/almond butter, raisins, apple slices

dinner: turkey sausage, butternut squash soup, sauteed brussel sprouts

Deviled Eggs

6 eggs
4 Tbsp. homemade mayonnaise
1/2 tsp. white vinegar
1/2 tsp. spicy brown mustard
1/2 tsp. salt
1/2 tsp. pepper
paprika

1. Combine 4 cups ice and 4 cups water in a large bowl and set aside.
2. Place eggs in saucepan and cover with water. Bring to a boil over high heat.
3. Remove pan from heat, cover, and let sit for 10 minutes.
4. Pour off water and gently shake pan to crack egg shells,
5. Transfer eggs to ice water and cool for 5 minutes.
6. Peel eggs and cut in half lengthwise.
7. Transfer yolks to a medium sized bowl and mash with a fork. Stir in all remaining ingredients.
8. Arrange egg halves on a plate and fill with yolk mixture.
9. Sprinkle with paprika.
10. Store in refrigerator.

Day 15

breakfast: beef scramble, 1/2 grapefruit, 1/2 avocado

lunch: gumbo, banana, almonds

snacks: strawberries, dried apple slices, walnuts

dinner: stuffed bell pepper, steamed carrots, asparagus, orange

Shrimp Salad

2 1/4 Tbsp. white vinegar
1/2 tsp. salt
1/2 tsp. chili powder
3 Tbsp. olive oil
3 cup salad greens
2 grapefruit, cut into segments
2 avocados, peeled and sliced
10 oz. cooked shrimp
1 scallion, thinly sliced

1. Combine vinegar, salt, and chili powder in a small bowl. Whisk in oil.
2. Place salad greens on 4 plates.
3. Top with grapefruit, avocado, and shrimp.
4. Sprinkle with scallions then drizzle with chili-dressing.

Day 14 - What's working for me!

Actually, pretty much the whole concept of Paleo/Whole 30 is working because of the following:

• The only grains I had to give up were corn and oats...and I honestly have not missed them.
• I was already a fruit and vegetable "freak" so that has helped immensely
• For years, I have done major food prep on Sunday afternoons and that, to me, seems to be the saving grace with this whole idea...lots of peeling, chopping, preparing, storing, and freezing so that there is no excuse to reach for the "wrong" thing. (Today I am making Butternut Squash soup, Papa's Easy Gumbo, and Stuffed Bell Peppers.)
• With some diligence, one can find gluten-free, sugar-free products at Sprouts, Whole Foods, Central Market, evne HEB and online. Who knew there was a gluten free Worcestershire Sauce???
• And my lovely Rubbermaid containers...could not do this without them! Last night, I cut up strawberries, kiwi, and oranges, then mixed in blackberries, and blueberries for our breakfast fruit salads for the next several days. Quick tip -- blackberries and blueberries freeze well and retain their texture when thawed...so I buy them in bulk, wash 'em, freeze 'em, then add the amount I want to a fruit dish.
• And I am finally beginning to enjoy green tea without sweetner.

Silvia's Roasted Cauliflower

1 head cauliflower, washed, and broken into bite-sized florets
2 Tbsp. olive oil
6 cloves garlic, peeled
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes

1. Preheat oven to 375 degrees.
2. Place cauliflower into a large ziploc bag. Add olive oil. Seal bag and shake.
3. Open bag, add garlic, salt, and pepper. Seal and shake.
4. Spritz a 13x9 inch baking dish with oil.
5. Pour cauliflower and garlic into dish.
6. Sprinkle with red pepper flakes.
7. Bake for 20 - 25 minutes or till cauliflower begins to turn golden. Remove from oven and pour cauliflower and garlic into a serving dish.

Butternut Squash Soup

2 Tbsp. coconut or olive oil
1/2 onion, chopped
Kosher salt
2 sprigs fresh thyme
1 butternut squash, peeled and cut into 1-inch cubes*
5 cups water
freshly ground pepper
optional toppings: pepitas, dash of chili powder, and/or grilled onions

1. Heat oil in a large stockpot over low heat. Add the onion and 1 tsp salt. Strip the thyme leaves into the pot, and increase the heat to medium, strring occasionally until the onion is soft.
2. Add the squash, and cook for 5 minutes, strring several times.
3. Add water and bring to a boil.
4. Reduce heat to low and simmer, uncovered, till the squash is tender.
5. Turn off heat, smash with a potato masher, and puree directly in the pan using an immersion blender, or transfer in batches to a blender, crack the lid slightly to let steam escape, and puree till smooth.
6. Season with salt and pepper to taste. Top with pepitas, chili powder, and/or grilled onions.

*Best way to cut and peel a butternut squash: wash, cut off ends, then cut in half where the "neck" joins the body. Cut the neck in half and the body in half. Peel these chunks, then cut the flesh into 1-inch cubes.

Day 13

breakfast: 2 smashed eggs, turkey sausage, banana

lunch: tuna salad w/greens, tomatoes, red onions, and garlic vinaigrette

snacks: cashews, raisins, almonds, grapes, carrot sticks, celery sticks, cucumber slices

dinner: grilled turkey, green beans, cauliflower, fresh steamed spinach

Awesome Recipe Resource

I snagged this from Kaylene's facebook page, I think yall will enjoy:

http://www.wholelifeeating.com/

Day 12 Food Blog

breakfast: turkey sausage, grapefruit, strawberries

lunch: tuna salad, pepitas, grilled vegetables

snacks: dried figs, dried apples, walnuts

dinner: flank steak salad (greens, tomatoes, avocado) w/garlic vinaigrette, green beans, steamed broccoli-cauliflower-carrots

Food Log Day 11

breakfast: 2 eggs, over easy; banana

lunch: meatloaf, sweet potato fries, grilled vegetable medley

snacks: mango, almonds, dried dates, pecans

dinner: tuna salad, grilled vegetable medley

Stuffed Bell Peppers

8 bell peppers
2 Tbsp. olive oil
1 medium onion, chopped
4 minced garlic cloves
1 tsp. salt
1 tsp. ground pepper
1 Tbsp. chili powder
1 Tbsp. cumin
2# lean ground turkey
1 16-oz jar chunky salsa -- check ingredients or make from scratch
2 cups fresh baby spinach or 1 10-oz pkg. chopped spinach, thawed & squeezed
1 large avocado, sliced

1. Preheat oven to 375 degrees. Oil a 13 x 9 inch baking pan.
2. Cut peppers in 1/2 lenghtwise and remove seeds & pith.
3. Place the peppers in the baking dish. Drizzle with 1 Tbsp. oil. Cover dish with foil and bake 20 minutes.
4. Meanwhile heat remaining oil in a large skillet over medium high heat.
5. Add onion, garlic, salt, pepper, chili powder and cumin; cook till vegetables are softened.
6. Add turkey. Continue cooking, breaking up pieces until lightly browned.
7. Stir in salsa & spinach and cook 5 more minutes.
8. Remove skillet from heat.
9. Carefully fill peppers with turkey mixture. Cover with foil and bake for 25 minutes.
10. Place avocado slices on top when serving stuffed peppers.

Papa's Easy Gumbo

1 purple onion, chopped
1 bell pepper, chopped
2 Tbsp. olive oil
3 cans stewed tomatoes
2 28-oz. cans tomato puree
2 pkg. frozen okra, chopped
3 cups diced chicken
2 Tbsp. Worcester sauce
1 Tbsp. Cajun seasoning

• Heat oil in large stockpot. Saute onion and bell pepper till tender.
• Add remaining ingredients and stir well.
• Bring to a boil, then reduce heat.
• Cover and simmer 15 minutes.
• Makes 10 servings.

Day 10 (1/3 through!) - food log

This is getting easier!

Day 9 Food Blog

breakfast: baked tomato-egg, banana, almonds

lunch: meatloaf, 1/2 sweet potato, roasted cauliflower, carrot & raisin salad

snacks: pecans, mango, walnuts, prunes

dinner: large salad - greens, chopped vegies, pickled cucumbers & onions, chopped turkey, garlic viniagrette, slivered almonds

Day 8 - Food Log

Wow, more than a week under our belts and this is actually getting easier for me!

It's amazing how actually GOOD I feel. Not dragging anymore from lack of processed sugars, I wake up feeling pretty refreshed, I'm not as stressed about doing all the prep work on food, it seems I've gotten in a routine!

The crazy thing is when I thought today about what food I miss most, it was actually none of the ones I eat a lot. The idea of really sugarry things is almost gross now, as I contemplate how they'll make me feel.

I really want to be able to add rice to my meals, which is weird because I barely ate rice anyways, and can't remember the last time I prepared it myself.

Praise God for the breaking of dependence on all that stuff that ruled me before.

My finger is healing up pretty good and I'm going to get a workout in either tonight or early morning tomorrow for the first time since last Tuesday and am eager to see how the diet affects my performance.

Day 7 Food Blog

Hey -- I have got lots of baggy jeans now!!!

Breakfast: sliced avocado topped with 2 pan fried eggs -- nice because it melted the avocado! Plus a small bowl of strawberries, blackberries, grapes,a nd orange segments

Lunch: turkey slices, green salad w/garlic vinaigrette, banana

Snacks: cashews, almonds, raisins

Dinner: oven baked sweet potato fries, cabbage, pork, chopped veggie salad w/olives & vinaigrette

Carrot-Raisin Salad

1 pkg. carrots, peeled and cut into 2 inch chunks
1 cup raisins
6 T. freshly squeezed orange juice

1. Place carrots in food processor and shred -- makes about 3 cups.
2. Scrape carrots into a medium sized bowl then stir in raisins and juice.
3. Mix well and refrigerate. Makes 6 servings.

Day 6 Food Log

breakfast: sliced, pan-fried turkey breast & banana

lunch: salad of chopped veggies (carrots, radishes, onions, celery, grape tomatoes, yelow squash, cucumber), mixed greens, almond slivers, 1/2 chopped avocado, 1 sliced boiled egg, and garlic viniagrette; dried prunes

snacks: cashews, dried apple

dinner: pork w/onions & peppers, broccoli, roasted beets, carrot & raisin salad

Roasted Root Vegetables from Everyday w/Rachael Ray

3# small turnips, peeled and halved
2 # carrots, peeled, and cut diagonally into 2-inch pieces
1# parsnips, peeled, and cut diagonally into 2-inch pieces
2 8-oz. heads fennel, halved lenghtwise and cut into 1/2 inch wedges
3 T. olive oil
salt & pepper

1. preheat oven to 375 degrees.
2. In a large bowl, toss all vegetables with olive oil. Season with salt & pepper.
3. Divide vegetables between 2 foil lined baking pans. Roast, turning occasionally, until tender.
4. Let cool slightly, then taste. Season with more salt & pepper if desired.

***These would also work well roasted in a covered baking dish with a roast!

Whole Grain Mustard

1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
1 cup water
4 tsp. dry mustard
1/4 cup white wine vinegar
1/2 tsp. sea salt

1. Soak the mustard seeds overnight in water.
2. Place the seeds and water into a blender or food processor with all remaining ingredients. Process to a paste consistency.
3. Place in a glass jar, seal, and refrigerate 4 days before serving.

Simple Mustard

1/2 cup dry mustard
1/2 cup water
sea salt to taste

optional ingredients: lemon zest, lime zest, 1 -2 T. flavored vinegar,

1. Combine mustard and water in a bowl and mix well.
2. Stir in salt and taste.
3. Add optional ingredients, if desired.
4. Let stand for about 15 minutes before serving.
5. Refrigerate -- keeps for about a month in a tightly sealed jar.

Steak and Baked-Tomato Eggs

3 T.olive oil
1/2 onion, thinly sliced
one 8-ounce pkg. white mushrooms, thinly sliced
salt & pepper
4 large tomatoes, tops sliced off and flesh scooped out (chop up for salad - see below)
4 eggs
1 T. chopped parsley
1# flank steak
juice of 1/2 lemon
watercress or other salad greens

1. Preheat oven to 375 degrees.
2. In a medium skillet, heat 2 T. oil, and then add onion and mushrooms. Cook until softened. Season with salt & pepper.
3. Fill tomatoes with mushroom mixture. Transfer to an 8-inch baking dish. Pack down the filling with a spoon and crack 1 egg on top of each. Season with salt & pepper. Bake until whites are opaque -- 20 - 25 minutes.
4. Meanwhile, preheat an oiled grill pan (or skillet) to medium high. Grill the steak, turning halfway through, for 12 - 14 minutes. Season with salt and pepper. Transfer to a cutting board and let rest 10 minutes before slicing thinly.
5. In a salad bowl, whisk together lemon juice and remaining T. olive oil. Add pepper then toss in greens. Top with chopped tomato flesh.
6. Serve salad with the steak and tomato-baked eggs.

Rosemary Chicken Kabobs

1/2 cup mayo (see Olive Oil Mayo recipe posted earlier)
1/4 cup mustard (I found an organic mustard with no weird ingredients at Sprouts)
2 cloves garlic, finely chopped
grated peel and juice of 1 lemon
8 long rosemary sprigs (yes, I have rosemary bushes that are over 5 feet tall!)
1 1/2# chicken breast, cut into 1 inch chunks
24 grape tomatoes
salt and pepper

1. In a medium bowl, whisk together mayo, mustard, garlic, and lemon. Set aside 1/3 cup to rush on kabobs, and refrigerate the rest to use for dipping.
2. Line a broiler pan with foil. Preheat broiler to high.
3. Leaving the tops of the rosemary sprigs intact, run fingers and thumb down the sprigs to remove remaining leaves. Starting at the bottom end, thread chicken and tomatoes onto sprigs, starting with chicken...4 chicken chunks and 3 tomatoes each.
4. Brush kabobs with the mayo-mustard mixture then season with salt and pepper.
5. Broil 8 inches from heat, turning, and basting until cooked through -- about 8 minutes.
6. Serve kabobs with refrigerated dipping sauce.

adapted from Everyday with Rachael Ray

Meal Plan for the Week of January 16th

Thought I would post what I am planning to prepare for the upcoming week...in case that is helpful to any of you!

Rosemary Chicken Kabobs (recipe to follow in another post)
Meatloaf (see Omega Maetballs recipe posted earlier as I will use that as my basic recipe)
Steak & Tomato-Baked Eggs (recipe to follow)
Roasted Root Vegetables (recipe to follow)
Sweet Potato Oven-Baked Fries
Carrot-Raisin Salad (recipe to follow)

I prep many meals on Sunday afternoons as the work week is SO busy for me. So, I will be washing, peeling, and chopping salad veggies to keep in a Rubbermaid container, too. I will slice & chop up a baked turkey breast...pan frying turkey slices in the morning with an egg is tasty -- I tried it this morning.

Omega 3 Organic Almond Butter

I ordered this and it arrived today...only 2 ingredients: organic roasted almonds and organic flaxseed oil. Makes for a nice snack with 5-6 celery stix...would be good with carrot stix, too.

Day 5 - food log

Is it getting easier for you?

My mom already ate this way pretty much and is having a pretty easy time.

Meanwhile I'm battling some nausea, some dragging sugar withdrawals, and some feeling fine.

I dont need to lose any weight, but am pretty sure I've lost a few pounds in just five days, crazy!

Howbout yall?

Day 4 - food log

Que estas tu comida?

Day 3 - food log

Post your eatings!

Day 2 - Food Log

Post what you ate today!

Olive Oil Mayonnaise

1 large egg
1 tsp. dry mustard
1/4 tsp. cayenne pepper
2 TBSP. freshly squeezed lemon juice
1 1/4 cups olive oil

In the bowl of a food processor (or blender), blend together egg, mustard, cayenne, and lemon juice until smooth. With processor running, slowly pour in oil, until mixture is very creamy. Use a spatula to scrape down the sides and blend again. Store in an airtight container in the refrigerator for about one week.

Day 1 Food Log

Post what you ate in the comments so we can share ideas!

Also keep in mind we only gotta make it through February 8th eating this way, worth a trip to the scales before-hand, I won't be shocked if we all trim the waists a tad!

Keep in mind if you get hungry, whenyou would normally reach for something sugary, instead reach for fat! Ie nuts, avocados, coconut milk, two thumbs of oil, etc. It's denser and won't cause an insulin response making you crash! This is about becoming familiar with how our emotions affect our eating habits, so be aware!

Italian Baked Pork Chops

4 tomatoes, quartered
1 1/2 cup peeled and diced eggplant (1 small)
2 cups sliced zucchini (2 small)
1/2 # mushrooms, halved
1 clove garlic, minced
1 bay leaf
1/4 tsp. basil
1/4 tsp. parsley
1/2 tsp. pepper
1 Tbsp. olive oil
4 pork chops

Combine all ingredients except oil and pork chops. Oil a 9 x 13 inch baking dish with oil. Then place the vegetable mixture in the dish and top with pork chops. Cover with foil and bake at 350 degrees for one hour or till the meat is done.

Salsa

6 large tomatoes, diced
1 yellow onion, minced
3 cloves garlic, minced
1 tsp. pepper
1/2 tsp. salt
1/2 cup lime juice
1 tsp. cayenne pepper
1/3 cup finely chopped fresh cilantro

Mix all ingredients and refrigerate.

BBQ Chicken

2 Tbsp. fresh lemon juice
1 Tbsp. fresh orange juice
2 scallions, finely chopped
1 tsp. finely chopped fresh tarragon
1 tsp. fresh thyme, chopped
1 tsp. fresh sage, chopped
1 tsp. fennel seeds, toasted and crushed
freshly ground black pepper
4 boneless, skinless chicken breasts

In a large bowl, combine all ingredients except chicken. Mix well. Place chicken in a strong zip bag and pour marinade into bag. Marinate in refrigerator for 2 hours. Grill on medium heat, turning several times and basting with marinade.

Burgundy Walnut Beef Roast

1 beef roast ( 2 -3 #)
6 large tomatoes, diced
1 tsp. pepper
1 tsp. salt
2 cloves garlic, minced
1 cup burgundy wine
1 onion, diced
1/2 cup coarsely ground walnuts
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. olive oil
1 Tbsp. dry mustard

Place meat in a covered deep roasting pan. Mix all other ingredients and pour over meat. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Baste 2 -3 times while baking. Serves 6.

Paleo Meatloaf

2 lb. lean ground beef
2 red onions, chopped
4 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 cup fresh parsley, chopped
2. tsp. ground cumin
1 tsp. pepper
1/2 tsp. salt
3 eggs, beaten
2 Tbsp. olive oil

Mix all ingredients in a large mixing bowl. Spread evenly in a 9" x 9" baking dish. Bake at 400 degrees for 45 minutes. Serves 8.

Beef and Spinach Scramble

2 Tbsp. olive oil
1 lb. lean ground beef
3 scallions, chopped
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
1 cup fresh spinach, washed and steamed
4 eggs, beaten

In a large skillet, heat olive oil. Add beef, scallions, garlic, pepper, and salt. Cook on low heat until thoroughly browned. Turn heat up to medium and add spinach, stirring for 5 minutes. Add eggs and continue stirring until eggs are cooked. Serves 4.

Omega Meatballs

1 lb. lean ground beef
1 Tbsp. olive oil
1 medium grated carrot
1 scallion, diced
1 egg, beaten
1/4 tsp. garlic powder
1/4 tsp. onion powder

Mix all ingredients and make small meatballs. Place in a baking dish coated with olive oil. cover with foil and bake at 350 degrees for 35 - 45 minutes or till done.

Pork Tenderloin with Peppers

1 (1 lb.) pork tenderloin, cut into 1-i nch medallions
1/2 tsp. kosher salt
1/2 tsp. pepper
1 Tbsp. olive oil
1 1/2 tsp. chopped fresh rosemary, divided
4 canned anchovy fillets, drained and mashed
3 cloves garlic, sliced
1 red bell pepper, cut into strips
1 yellow pepper, cut into strips
2 tsp. balsamic vinegar

Heat a large skillet over medium-high heat. Sprinkle pork with salt & pepper. Add oil to skillet and swirl to coat. Add pork to skillet; cook for 5 minutes. Reduce heat to medium; turn pork over. Ad 1 tsp. rosemary, anchovies, garlic, and bell peppers; cook for 7 minutes or till peppers are tender and pork is done. Drizzle with vinegar and top with remaining rosemary.

Garlic Vinaigrette

1/2 Tbsp. olive oil
1 Tbsp. white wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp pepper
1/4 tsp. salt
2 garlic cloves, minced

Combine in a jar with a tight lid; shake well. Pour over fresh spinach or other salad greens. Refrigerate leftover vinaigrette.

Pistachio Baked Salmon

4 6-oz salmon fillets (fresh or frozen)
2/3 cup salted, dry roasted pistachio nuts, chopped
2 Tbsp. lemon juice
4 sprigs fresh dill, chopped
1 tsp. coarsely ground black pepper

Thaw salmon, if frozen. Rinse and pat dry with paper towels. Preheat oven to 425 degrees. Line a 9x13 inch baking pan with foil. Coat with small amount of oil (to prevent salmon from sticking). In a small bowl, combine nuts, lemon juice, dill, and pepper. Set aside.
Place salmon in baking pan. Spoon nut mixture over fish and gently press into tops to form a crust. Bake uncovered for 6-8 minutes per 1/2 inch thickness of fish...or till fish flakes easily when tested with a fork.

Thyme Roasted Beets

2 bunches beets (6 - 8 medium)
4 cloves garlic
3 sprigs fresh thyme
4 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. lemon juice

1. Preheat oven to 400 degrees.
2. Remove beet greens and cut off root ends. Wash thoroughly.
3. Place in a 13 x 9 baking pan. Add garlic and thyme.
4. In a small bowl, stir together 2 Tbsp. oil, salt, and pepper, Drizzle over beets; toss lightly to coat.
5. Cover dish with foil. Roast for 45 minutes. Uncover.
6. Let beets cool for 15 minutes.
7, Hold each beet in a paper towel and rub the skins off. Discard skins. Quarter the beets and place in a serving dish.
8. Finely chop the garlic cloves that were in the baking pan.
9. Combine the garlic, 2 Tbsp. oil and the lemon juice. Drizzle over the beets.

Beef Chili

2 lb. ground chuck
1 onion, chopped
3 - 4 minced garlic cloves
2 Tbsp. chili powder
2 tsp. ground cumin
1 - 2 tsp. ground pepper
1 tsp. paprika
1 (6-oz) can tomato paste
14 oz. beef broth
3 (8 oz.) cans tomatoes
1 (4.5 oz) can chopped green chiles, undrained
1 Tbsp. Worcestershire sauce

1. Cook beef, onion, and garlic in a large Dutch oven over medium heat till meat is no longer pink.
2. Drain, and stir in spices.
3. Add tomato paste, and stir.
4. Add remaining ingredients and stir well.
5. Bring to a boil, cover, and reduce heat to low.
6. Simmer 2 hours.

Day -4 musings

5 days till the challenge starts, but for my benefit (as well as you fellow contributors) i wanted to start writing down what I've been eating (that will work for the challenge). Obviously right now I'm still enjoying bread and cheese and peanut butter, but here is what I am doing "right" right now:

Breakfast:
2 hardboiled eggs, bed of spinach, tablespoon of olive oil, two tablespoons organic (no fake stuff or bad stuff or sugar added) chipotle salsa

Snack:
Banana

Lunch:
Grilled Chicken Breast, Broccoli, Apple

Dinner:
Cashews, Grilled Steak, tried to open a coconut and gave up digging the meat out and threw it away!

On a side note, all my avocados are not even close to ripe, sad day!

First Post!

So we'll be starting our challenge on Monday January 10th, 2011!

The rules of the challenge are that no one participating will eat any of the following:

Dairy, Grain, Legume, added sugars of any kind

We will eat:

Lots of meat, lots of vegetables, some fruit, nuts, and seeds.


Another good rule for the most part: if it wouldn't go bad sitting on your counter for a week, you can't eat it for this challenge.

We will use this as a place of encouragement and to post ideas so we don't get bored with cooking the same things over and over.

Love yall and look forward to the challenge, God willing, we'll all make it!