Paleo Round Up #2

photo 1(39)Well, here we are almost into the second week and half way through the month – crazy!  Things are still going great with the paleo challenge. Besides a small glass of home-brew beer, that’s the only alcohol I’ve had.  I did have some dark chocolate and pumpkin corn chips (which had gluten in them ) on the weekend – oops.  Other than that, I’ve managed to stay on track and cook up some really tasty recipes.  I wanted to share a few more with you.  Another shocker, I had beef for the first time in eons and I have to admit, I kind of liked it 🙂

Let’s check out some of the latest recipes shall we!photo 2(42)Greek Chicken – This one was really GOOD! The recipe called for 2-4 roasted garlic bulbs.  This was the first time I roasted garlic and I have to tell you, if you haven’t done this run home, chop the tops of some garlic and roast for about 45-60 minutes. You will be in heaven! Once roasted, the garlic loses a lot of its strong garlicky flavour but is still really tasty. I ate the entire head of garlic. Yes, yes I did. And I will do it again!  I added the leftover garlic – since Wayne wasn’t as excited to eat his entire bulb of garlic – into some mashed cauliflower that I had the next night with the ribs. OMG. That is all I have to say. I severed it up with a side of spinach, roasted turnip and spaghetti 4(16)Braised Beef Short Ribs – Another great recipe. I just braised the ribs for a couple of minutes on each side, then added them to the slow cooker for about 7 hours with some gluten-free BBQ sauce, water, and garlic.  They came out so tender, fell right off the bone.  Wayne loved these, but he’s a meat and potatoes guy. I, on the other hand, was a little skeptical because I’m not a big red meat-eater, but lo and behold it turns out I’m more of a cavewoman than I thought. These are a must try! I served the ribs with cauliflower mash and spaghetti squash.  I halved this recipe which was enough for 2 people with 5(9)Apple Turkey Burgers – The recipe called for sliced apple on top of the burger, but I chopped the apple really fine and added it right in – so good!  I mashed up half an avocado on top with goat cheese and a side of kale and roasted sweet 2(41)Tuna Avocado Lettuce Wraps – No recipe here, just mash up half an avocado with one can of tuna and chopped dill.  Roll up into lettuce leaves. Voila! Easy lunch!photo 3(31)Kale, Sweet Potato & Goat Cheese Frittata – This one was not on the list, but I decided to switch up my breakfast frittata last 1(40)Egg Muffins #2 – These are the egg muffins I made for this week.  A little bit different from the original recipe.

Makes 14 egg muffins (I couldn’t squeeze them into 12 muffins!)

6 whole eggs
1 1/2 cup egg whites
1/2  red pepper, diced
1 cup spinach, chopped
1/4 cup white onion, diced
1/2 small roma tomato, diced
60g buffalo mozzarella cheese, diced
6 slices turkey bacon, cooked and diced
Chopped fresh basil

Preheat oven to 350F.  In a medium bowl, whisk together whole eggs with egg whites and a dash of water and S&P.  Stir in chopped veggies.  Line a muffin tin with paper liners.  Pour egg and veggie mixture into muffin tins.  Sprinkle evenly with diced turkey bacon, mozzarella and top with chopped basil.  Bake for 20 minutes until the centre is set.  Keep refrigerated.

I have 3 muffins as my breakfast.

Nutritional Info for one serving (3 muffins)
222 Calories, 7.5g Carbs, 12g Fat, 21g Protein, 429mg Sodium, 1.5g Sugar

For lunches I’ve been having leftovers from dinner.  As for my snacks, I will have an apple with 2 tablespoons of sunflower nut butter or almond butter and a homemade larabar as a second snack.  I also have my Plant Fusion protein powder with almond milk after my workouts.  I’m drinking a lot of water throughout the day.  At least 2 cups in the morning, about 5 cups during the day, and then another 2 cups in the evening.

I’ll try out some more recipes this week and keep you posted on my progress – I have lost 1.5 lbs so far, but I wasn’t looking to lose a lot of weight, just more or less trying out a new way of eating 🙂 Stay tuned!

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