Needless to say I've started to really appreciate having leftovers to munch on days after! Excuses aside... cooking is like stretching for me...I need to chop, dice, saute bake and EAT to it's a long-term commitment I need to keep up with to live a balanced and happy life!
It's funny because this article was just published today by one of my fav online publications, The Bold Italic, and as much as it poke fun at the Paleo "diet", I like that to believe that the Paleo lifestyle is trying to accomplish several things:
1. Making people think about energy differently: Paleo is devout to its proteins (and no not the lame powder, but the real stuff like MEAT and NUTS!)
2. Regularly engaging in high intense workouts (not necessarily lengthy workouts): Incorporating protein as a form of long-term energy, rather than relying on carbs or short term (i.e. grains, lentils and some fruits), Paleo lovers are all about their Crossfit, PX90 etc. to burn off , all those fats you are allowed to eat (ahem, bacon fat!). Let me just say I love my Zumba, runs and weight training, so I'm not trying to adhere to the Paleo diet strictly here, because I can't really work off that bacon fat with some samba footwork once a week! I mean let's the be real right!?
Going Paleo 100% takes discipline, effort and frankly some support from local gym goers, friends, family etc., that are also doing Paleo.
So I've made a choice to try (operative word there), to eat Paleo at home, where I can cook my meals and not sweat it when I go out for dinner on a Friday, brunch on Sunday, or have the occasional marg on Tuesdays. I'm also down for more energy to do things I love...like cooking!
Here's the very, basic low down on what the Paleo diet is, which actually lends it to be a quite versatile eating lifestyle:
- Grass-fed meats (leaner the better, always), Seafood
- Nuts (but not peanuts!)
- Eggs
- Limited oils (coconut oil, olive oil) and natural fats (like one's that come from the meat you are cooking!)
- Vegetables, Root vegetables (sweet potatoes are a-okay!)
- Fruits (contested by Paleo followers, but berries are a safe bet, since they contain the least amount of natural sugar)
No sugar, processed/refined foods, dairy, legumes, gluten-products or grains!
Yep, you got this!! Be strong, boost your energy with this tasty recipe below.
Mexican Chicken Stew Over Cauliflower, Garlic, Lime "Rice"
Ingredients:
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| Check out that rice! Unlike the real stuff this will fill you up, so portion control it. |
- 2 large chicken breasts
- 1 (8 oz.) can diced tomato
- 1 (8 oz.) can tomato sauce
- 1/2 yellow onion, sliced
- 1 red pepper, sliced
- 1 yellow squash, sliced
- 1 tsp cumin
- 1/2 tsp chili powder
- 4-5 cloves of garlic, minced
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp oregano
- Olive oil
For cauliflower rice:
- 1 head of cauliflower, chopped and then baked
- juice of 1 lime
- 1/2 cup cilantro, chopped
- Pepper to taste
Directions:
1. Spread head of chopped cauliflower (also known as florets , even onto a baking sheet. Drizzle 1 tsp of olive oil and a pinch of salt over florets. Bake for 400 degree for about 20-25 minutes.
2. While cauliflower is baking, in a large saute pan, heat 1 Tbl. of olive oil at medium heat. Once oil is heated. Add onions, garlic, peppers and squash and saute until slightly soft, about 3-4 minutes.
3. Make room in the pan for chicken breasts and cook, on each side, for 3 minutes.
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| Quick Tip! Grate fresh garlic cloves rather than mince with a knife, it's a fast and easy shortcut! |
4. Add diced tomatoes, tomatoes sauce and spices, turn up heat to a boil.
5. Once chicken in the sauce is starting to boil, reduce heat to a simmer and cover with the lid. Let the chicken simmer in the sauce for about 30-35 minutes or until chicken is completely cooked (usually at 180 degrees, it's totally cooked!)
6. Once chicken is fully cooked, removed from heat onto a cutting board and shred chicken with two forks.
7. Return shredded chicken into the simmering sauce, and continue cooking chicken, but now at medium heat for about 5 minutes. The chicken should begin absorbing some of the sauce, but don't worry if it's still kind of stew-y. Serving piping hot over cauliflower "rice" and sliced avocado! Serves about 6 hungry passionate Paleos!
For cauliflower rice:
1. Place baked cauliflower florets into a food processor along with chopped cilantro. Pulse (do not hold down and blend) cauliflower a few times until it looks like grains of "rice".
2. Transfer to plate and squeeze lime juice over rice. Stir in raw (or you could cook in a little olive oil) two cloves of minced garlic.
3. Sprinkle some pepper for added flavor!
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