Tuesday, February 8, 2011

Day 30: The End?

  We made it to day 30! I can't believe the final day of our challenge is here.
  Over our 30 day journey, my husband close to 7 pounds and I lost 5 pounds; 3.7% of his body weight and 4% of mine. He moderately exercised, I didn't exercise at all. The Paleo diet also increased our energy levels and has made us feel healthier.
  The meals, which were easy to fix and tasted great, left us feeling satisfied and full. We never had that "after eating all that, I just feel nasty" feeling.
  All the foods I thought I'd miss and crave rarely entered my mind during the 30 day time period. We proved eating Paleo, even while traveling and dining out, can be done and can be done easily.
  We have decided to continue eating Paleo in order to reap the long term benefits of a healthy diet and will allow ourselves a few exceptions now and then.
  I can honestly say what I once thought was a crazy idea has now made a huge impact in my life and I look forward to broadening my Paleo horizon. Making the decision to change my thought pattern concerning food was one of the better decision I have made and I thank my husband for introducing me to the Paleo diet.


Day 29: Chilled Cucumber Soup

 Unfortunately, Day 29's menu is not very exciting. I was planning on salmon, but the husband was out, so my son and I ate what we could find in the fridge.
 So, since I don't have anything of my own to share, I will share one of Robb Wolf's recipes that we will be trying later in the week.

Chilled Cucumber Soup
  • 2 medium cucumbers
  • 1/2 cup chopped onion
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup coconut milk
  • 1/4 cup chicken broth

  1. Peel the cucumber, then chop it into small chunks.
  2. Load the onions, cucumber and cilantro into your blender.
  3. Add the coconut milk and chicken broth.
  4. Blend until smooth, but not too fine.
  5. Refrigerate, then serve cold.
  6. Garnish with more cilantro.
  Maybe not the perfect dish during the winter, but it's still worth a try!

Sunday, February 6, 2011

Days 27 & 28: Dinner Out (again) and a Paleo Party

  On day 27, my husband came home and said he wanted to go eat fajitas. Who am I to say no to dinner out again? So we headed out the door to our favorite Mexican joint.
  We both had carnitas, which consisted of braised pork and onions. Very tasty!
  Day 28 was Superbowl Sunday and Paleo pizza day! We treated ourselves to lots of Paleo-friendly foods during our party and loved every bite.
  We started off with a few appetizers such as green olives, dill pickles, turkey lil' smokies and organic sweet potato chips.

  Next we had the pizza.

  • 1 cup ground almonds
  • 3 tbsp cashew butter
  • 1/3 cup egg whites
  • 3 tsp olive oil, divided
  • 1 large Italian sausage, sliced into 1/2-inch slices
  • 2 cloves garlic, minced
  • 1/2 cup chopped onions
  • 1 chopped red/yellow peppers
  • 1/2 cup sliced mushrooms
  • 1/2 cup marinara sauce

1. Mix ground nuts, egg whites and cashew butter into a small bowl.
2. Grease a pizza baking sheet with 2 tsp of olive oil, then spread "dough" mixture over it, making a 1/4 inch crust. 

3. Preheat the oven to 250 degrees.
4. In a skillet, add remaining olive oil and the sliced sausage.
5. Cook until brown then remove the sausage into a small bowl.
6. Add garlic, onions and peppers to skillet.

7. Saute the veggies lightly, making sure not to let them get too soft.
8. Cover the dough with sauce, then add the meat and vegetables.

9. Bake for 30 minutes.
10. Use a spatula to remove the slices from the pan, as the "nutty" dough won't be as crispy as traditional dough.

 And for dessert, chocolate avocado pudding with fresh fruit.

Proof that you can still have great tasting, healthy food at a party!

Friday, February 4, 2011

Days 25 & 26: Dinner Out and Almond Chicken

  On day 25 we were running here and there, so we decided to eat dinner out. We had Chinese and found a lot of variety. Other than the MSG that is probably in most things they cook, we did pretty well.
  On day 26, I prepared Almond Chicken. This.was.good. We had leftovers, so guess what I'm having for lunch tomorrow? Yum!


  • 4 oz slivered almonds
  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup mushrooms, sliced
  • 1 can water chestnuts
  • 2 tbsp soy sauce
  • 1/2 cup chicken broth
  • sea salt and black pepper to taste


  1. Saute almonds in olive oil until slightly brown and set aside. 
  2. Saute onions and celery until soft.
  3. Add mushrooms and cook for three minutes.
  4. Return almonds and add other ingredients.
  5. Cook till hot, serve over meat of choice (we served it over shredded chicken).
 I cannot believe we are 4 days away from our 30 day goal!

Wednesday, February 2, 2011

Day 24: Jambalaya

   On day 24 y'all, we had Jambalaya. Cauliflower was supposed to be added in place of rice, but I'm not a huge cooked cauliflower lover, so I skipped it. If you do the same, I suggest leaving out the water and part of the chicken stock or your Jambalaya will be soup.


  • 1/2 lb spicy sausage, sliced (I used smoked sausage)
  • 1 tbsp olive oil + 1 tsp, divided
  • 1 cup onion
  • 3/4 cup green pepper
  • 1/2 cup chopped celery
  • 1 tsp. Cajun seasoning + 1/8 tsp, divided
  • 1 whole bay leaf
  • 2 small cans El Pato tomato sauce
  • 2 cups chicken broth
  • 1 1/2 cups water
  • 1 1/2 cups finely chopped cauliflower
  • 1/2 lb shrimp



1. In a large skillet heat the oil, sausage, onion, pepper, and celery - saute for 5 minutes.
2. Add seasoning and 1 bay leaf  - cook 1 minute more.
3. Add tomato sauce, chicken broth, water, and cauliflower.
4. Bring to a boil, then cover, reduce heat to medium-low and simmer for 20 minutes - remove bay leaf.
5. In another skillet saute 1/2 lb shrimp and 1/8 tsp Cajun seasoning  in 1 tsp olive oil.
6. Saute for 2 minutes, then stir into jambalaya.

I loved, loved, loved this. I'm all about spicy and this was perfect. I really enjoyed the mixture of meat and veggies as well. Definitely a keeper!

Tuesday, February 1, 2011

Day 23: Pork Loin and Roasted Vegetables

  For dinner on day 23, I prepared a pork loin along with roasted vegetables. I must tell you that my 1 lb. pork loin did not get done in the oven at the suggested "350 degrees for 20 minutes per pound", and because I had to be somewhere, I had to zap it in the microwave for a couple minutes.
  To prepare the loin, I rubbed it with minced garlic, sage, sea salt and pepper and roasted it on top of the vegetables. Even with nuking for a bit, it still turned out very tasty and tender!

  • one sweet potato, diced
  • one zucchini, diced
  • one red onion, diced (I wish I hadn't added this. It didn't taste that good with the other vegetables.)
  • olive oil
  • paprika
  • sea salt
  • black pepper
  1. Preheat the oven to 350 degrees.
  2. Dice vegetables and place in shallow baking pan.
  3. Drizzle with olive oil.
  4. Add preferred amount of spices.
  5. Bake for 20 minutes, stirring vegetables throughout to ensure even cooking.
  I'm not sure I've ever roasted vegetables before. I'm glad to have had the experience! It was easy to do and tasted great.

Monday, January 31, 2011

Day 22: Portobello Burgers and More Muffins

  On day 22 I prepared portobello burgers. These were wonderful! Mushrooms are already one of my loves, so combining some beef and toppings made this meal one of my favorites!


  • 1 lb ground beef or turkey
  • 1/4 cup chopped onions
  • 2-3 cloves chopped garlic
  • 1 tbsp olive oil
  • sliced tomato
  • lettuce (we used spinach)
  • 3 portobello mushrooms



1. Put ground meat in a bowl, add the onion, garlic, pepper, and any other spices you wish
2. Mix well then form into three patties
3. Put oil in skillet and cook the patties, flipping often
4. Set the burgers aside when done, covering with a plate so that they stay warm
5. While burgers are cooking prepare the "buns" and an vegetables you wish to top the burgers with
6. Cut the stems off of the mushrooms first, but save them to use in a different meal
7. Put mushrooms in the skillet that you used to cook the burgers and cook for 2-3 minutes per side in the juices of the meat
8. Plate the mushrooms, then add the meat and condiments

   I served our burgers with a side of sweet potato fries. So much better tasting than regular old french fries and better for you!

  Today I also experimented with another muffin recipe I found here by adding raisins and walnuts. The recipe turned out to be more like a mix between a muffin and a cookie. They were a little crumbly, but had a great taste and satisfied my need for a sweet snack/dessert.

Cinnamon Apple Paleo Muffins
  • 1 c almond flour
  • 1 c unsweetened finely shredded coconut
  • 2 eggs
  • 1 large apple, cored, peeled, and diced
  • 1/4 cup raisins
  • 1/3 cup walnuts
  • 2 Tbsp olive oil
  • 2 tsp almond butter
  • 1/4 c honey
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • a dash of nutmeg

  1. Preheat oven to 375 degrees.
  2. Mix all ingredients and divide evenly into a muffin tin. 
  3. Bake for 15 minutes. 
 I didn't take a picture of the after because they really weren't that pretty. They did not raise while baking. I'm not sure if I had too much 'stuff' in my mix or if I needed another baking ingredient. Maybe I'll have better luck next time!

Day 21: An Unexpected Reward

   I do not have a recipe to share with you today, but I do have some inspiration.
   When I started this blog, my goal was to make others aware of the Paleo diet and to use it as a way to keep myself accountable.
  A few days ago, I received an email from my friend. She told me that after seeing my blog, she thought she would give the Paleo diet a try.
  She went to the library, checked out a couple books concerning the Paleo diet, educated herself and modified her eating habits.
  Isn't that awesome?!?
  She told me this was this was the best eating plan she has ever tried and thinks she could stick with it for the rest of her life.
  When I read the part of her email where she thanked me for bringing the Paleo diet to her attention, tears came to my eyes.
   By sharing my experience, I inspired someone to try something new. What a wonderful, rewarding feeling.
   I'm so thankful for her email and am glad to have someone else to go through this journey with. I look forward to hearing more about her experience and results.
   If you're looking to lose weight, the Paleo diet works. See the proof above. Let her experience inspire YOU. 

Day 20: Sloppy Joes

  Dinner on day 20 was sloppy joes. These sloppy joes tasted a lot different than what I typically make. These were pretty spicy and were a little too much for my 3 year old.
  I forgot to take a picture, so I will add this in for fun (remember Adam Sandler in his musician days?)

  • 1 1/2 lbs ground turkey or beef
  • 1 cup chopped onion
  • 1 cup tomato puree
  • 2 tbsp cocoa powder
  • 1 tbsp chili powder
  • 1/2 tsp yellow mustard powder
  • 1 1/2 tsp black pepper

  1. Cook meat and onion in a large skillet on medium heat for 10-15 minutes, until the meat is browned.
  2. Stir in the remaining ingredients and heat for another 10-15 minutes.
  3. Serve over vegetable of your choice (We put it over mixed greens and tomato).
  My husband liked this recipe, but I think when I make this again, I will omit the some of the chili powder as well as some, if not all, of the cocoa powder.

Friday, January 28, 2011

Day 15-19: The Ability To Stay Paleo

  I'm back!
  For most of the past week, my husband and I were out of town on a little getaway. Before leaving, I was worried about the challenges of staying Paleo while traveling. Luckily, it was much easier than I had imagined.
  For breakfast on days 15 through 18, we ate oranges or apples and nuts, which we brought from home. On day 19, we enjoyed fruit and a western omelet, minus the cheese, and said no to the offering of toast.
  Finding Paleo lunch every day was pretty simple, as we consumed grilled chicken salad, a hamburger minus the bun, tomato soup and a variety of fruits and veggies.
  Dinner every night was the absolute best and finding something to meet our needs was simple.
  The first night, we ate dinner at one of the hotel restaurants. We had a meat platter that consisted of air dried ham, garlic sausage and smoked duck breast, along with jumbo grilled asparagus and baked summer squash. Delish!

  My meal for dinner number two was grilled bratwurst (minus the bun) with homemade red cabbage kraut (yum!), peppers and onions and sweet potato fries. I didn't miss the bun one bit and am sure the meat and toppings tasted better without it.

  My husband enjoyed a grilled steak, mixed steamed veggies and sweet potato fries.

  Dinner on the third night consisted of a rack of ribs, mixed vegetables (we asked for a double order instead of the potato) and a Mediterranean salad. We had a lot left over, so that was lunch for the next day.
  When we arrived back in town, my parents offered us dinner and so graciously accommodated our Paleo diet. We feasted on shrimp, salad and mixed fruit.
  Tonight at home I fixed baked halibut and steamed broccoli, which I have previously blogged about here. It has become one of our family favorites.
  Staying Paleo while traveling was way easier than I thought it would be. Even though we couldn't control exactly what the food was cooked in or every single ingredient in the meal, we still made the best choices out of what was offered.
  My advice is to go prepared and try to eat at sit down restaurants that offer a variety of food. You may think this could get expensive, but you will pay the same amount for a lunch buffet that offers salad, grilled meats, fruits and veggies as you would for a greasy, unhealthy value meal.
 Stocking up tomorrow for next week. Lots of good recipes to come!

Monday, January 24, 2011

Day 14: Paleo Chicken Alfredo

  We've been eating Paleo for two weeks! Whoohoo!
  Dinner on day 14 consisted of chicken alfredo. Now this isn't your typical chicken alfredo of course. Substitutes were made for the pasta and sauce.


  • 1 lb chicken breast
  • 1 spaghetti squash (or kelp noodles)
  • 4 cloves of garlic, chopped
  • 2 tsp olive oil
  • 2 tsp tarragon
  • 1 cup cashews
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/8 tsp paprika


  1. Add the olive oil to a large skillet. Saute the garlic over medium heat for 3-4 minutes. Cut the chicken into 1 inch cubes, then add to the skillet and cook until all sides are brown.
  2. Prepared spaghetti squash (see instructions here). Add "noodles" to the skillet along with the tarragon, cover and cook on low for 30 minutes. Then, pour the liquid from the skillet carefully into a small container for use in the sauce.
  3. Add the cashews, onion powder, garlic powder, mustard powder, salt, pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce. You'll have to use a spatula to scrape down the sides of the blender periodically. Add the juices until the mixture reaches the desired consistency.
  4. Add the sauce to the skillet, then mix well.
  Because I used spaghetti squash instead of kelp noodles, I didn't have any liquid to use for the sauce. The only thing I had on hand was skim milk (I know, not Paleo, but I had to use something), so I used about a 1/2 cup. I also did not use tarragon.
  This dish was pretty good and my 3 year old loved it.  I'm so glad I've got him converted from pasta to vegetable.
  I will be on a small hiatus from posting for the next few days, but I promise, I'll still be eating Paleo. See you soon!

Sunday, January 23, 2011

Day 13: Paleo Pancake and Pan Seared Steak

  For breakfast on day 13 we enjoyed Paleo pancakes. These were delicious, especially with the fruit on top.

  • 2 eggs
  • 1/2 cup applesauce
  • 1/2 cup nut butter (I used almond nut butter)
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • coconut oil
  1. Mix all ingredients except coconut oil in a bowl and stir well until you have a uniform batter.
  2. Grease the pan with the coconut oil.
  3. Spread batter on pan to form a pancake and cook on low/medium heat. 
  4. Flip after 1 to 2 minutes being careful not to burn them.
  5. Top with cooked apples and cinnamon, real maple syrup, unsweetened applesauce or warm blueberries.

  For dinner on day 13, I prepared pan seared steak with zucchini topped with sea salt and a variety of spices. Yum!

Saturday, January 22, 2011

Day 12: Chicken Curry

  Dinner on day 12 was chicken curry. As with the pork curry I made earlier in the week, I used one of the paste packets from Kitchens Of India.

  • 1/2 tbsp olive oil
  • 2 diced chicken breasts
  • 1 Kitchens of India paste for chicken curry
  • 1/2 cup water
  • 1/4 cup cashews
  • 2 cups chopped spinach

  1. Dice chicken and saute in olive oil until cooked through
  2. Add curry paste and 1/2 cup water
  3. Simmer for 20 minutes
  4. Add cashews and spinach
  This was a pretty tasty dish with a lot of spice. We really loved the added textures of the nuts and spinach.

Thursday, January 20, 2011

Day 11: Sauteed Salmon/Chicken and Cauliflower

  For dinner on day 11, because I wasn't big on the recommended dish, I made my standby salmon recipe. Just salmon with lemon juice and a variety of spices, sauteed in a pan. I added a side of green beans and a mixed greens salad. Nothing fancy tonight. Sorry!

 On another note, my husband and I have each lost 3 lbs. since becoming Paleo a week and a half ago. As I had previously mentioned, weight loss isn't necessarily our goal, its just been a byproduct of changing our diet.

In case anyone is interested, here is the recommended recipe for today:

Chicken and Cauliflower


  • 1 1/2 lb boneless chicken breasts
  • 2 tbsp olive oil
  • 1 medium head cauliflower
  • 8 oz tomatoes sauce
  • 1 medium red bell pepper, raw
  • 1 tsp ground cumin
  • 1 tsp ground thyme
  • 1/2 tsp garlic powder


1. Heat olive oil over medium heat in a large skillet
2. Brown chicken on all sides
3. Meanwhile, chop the cauliflower into small pieces and add to pot, reduce to medium-low
4. Cover and cook 45 minutes, stirring occasionally

Wednesday, January 19, 2011

Day 10: Coconut Shrimp

  Are you excited about this coconut shrimp recipe? Because I know I was. It was as good as it sounds and I wish I had more!

  • 12-15 shrimp
  • 1 egg
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ cup almond flour
  • ¼ cup unsweetened shredded coconut
  • 3 tbsp coconut oil

  1. Peel and de-vein shrimp.  Run under cool water and then pat dry with paper towels.
  2. Beat egg with spices.
  3. Combine coconut and almond flour on a plate or shallow dish.
  4. Set up dredging station.  Working from left to right, put shrimp, eggs, flour mix and a plate.
  5. Use your left hand as the “wet” hand and your right as the “dry.”  Pick up shrimp with left hand, drop in egg and pick up with left hand and drop in flour.  Use right hand to toss flour over shrimp, then pick up and gently shake off excess crumbs.  Lay on plate to set for 10 minutes.
  6. Put oil in pan and heat to medium high heat.
  7. Once all shrimp have been dredged and have set, put in hot pan and cook for about 2-3 minutes and then flip and cook another 2-3 minutes.  Remove shrimp to a clean plate and let sit for 5 minutes to make sure crust sticks to shrimp.
  I loved this recipe and next time I make it, I'll be looking for a Paleo-friendly sauce to dip the shrimp in.
  Something else awesome I've found: Trader Joe's Vacuum Fried Pineapple Chips. Wow. They are sweet like candy and crunch like a chip. I wish I would've bought 10 more bag while at Trader Joe's, but it's probably a good thing I didn't.

Tuesday, January 18, 2011

Day 9: Pork Curry

  For dinner on day 8, I prepared pork curry. This is my first experience both cooking and eating curry, so I wasn't sure what to expect.
  I had previously purchased some Kitchens of India curry paste, so instead of following the recipe from The Paleo Solution exactly, I altered it just a bit.


  • 1 lb Fresh Ground Pork
  • 1 Kitchens of India curry paste packet (I used the paste for lamb curry) 
  • 1 1/2 cups water
  • 14 oz Fresh Baby Spinach
  • 1/2 cup coconut milk, canned



1. In a pot large enough to hold the spinach, brown the pork
2. Add the curry paste and water
3. Let simmer for 30 minutes
4. Add the spinach and coconut milk
5. Heat until the spinach has cooked down and wilted
6. Remove from heat and serve

*Works with stew beef, chicken, or lamb

  The curry tasted pretty good and definitely had some spice. The spinach was a great additive. 
  We will be having chicken curry later this week using another one of the curry pastes. I'm looking forward to it!

Monday, January 17, 2011

Day 8: On To Week Two - Grilled Steak Tips and Chocolate Avocado Pudding

  I cannot believe we've been eating Paleo for a week now. I've had a week's worth of great tasting food and I have never had more energy in my life. I could get used to this!
  Today for dinner, I prepared steak tips with zucchini, green peppers and tomatoes. I tossed them with balsamic vinegar, olive oil, some random spices and sea salt and threw them on the Foreman. Yum!

  For dessert, we thoroughly enjoyed chocolate avocado pudding. I wasn't quite sure how this recipe would taste, but it was great and you couldn't taste the avocado one bit.

Chocolate Avocado Pudding  
1 ripe avocado
2 tbsp unsweetened cocoa powder
2 tbsp honey
1/2 tsp vanilla extract

Mix until smooth (I used a food processor). Chill before served and sprinkle with cinnamon.

Day 7: Creamy Tomato Soup and Apple Muffins

  On day 7, we decided to make an impromptu trip to Pittsburgh, PA to check out Whole Foods Market and Trader Joe's. Both very cool places with large varieties of organics. I wish they were closer.
  Before we left, we filled ourselves with a Paleo-friendly lunch consisting of creamy tomato soup and apple muffins. Both recipes are from Everyday Paleo.
Creamy Tomato Soup
1 tablespoon coconut oil
1 red onion, finely diced
3 garlic cloves, minced
2 14.5 oz cans of organic diced tomatoes
1 can coconut milk
1 teaspoon sea salt
1 teaspoon dried thyme
Black pepper to taste

In a large soup pan, saute the onion in 1 tablespoon of the coconut oil until the onions start to turn brown. Add the garlic and saute for another minute or two. In a food processor combine the 2 cans of diced tomatoes and the cooked onion and garlic mixture and blend until smooth. Pour the mixture back into the soup pot. Add the coconut milk, and spices and bring to a boil. Simmer for 10 minutes and serve!  Serves 3-4.

Paleo Apple Muffins

2 1/4 cups almond meal
4 omega 3 enriched eggs
1 organic apple finely chopped
1 very ripe banana
1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon

Preheat oven to 350. Using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the apple and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full.  Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Makes 16 muffins.

  We LOVED the tomato soup and I am not kidding when I tell you my 3 year old looked me, giddy with excitement and said, "I love this soup! Thank you, Mommy!" He practically licked the bowl clean.
  The muffins were tasty too. Mind you, they are not your typical sugar filled muffin, so don't expect them to be super sweet. They remind me of a bran muffin with apples, yet healthier, and they satisfied my craving for something bread like.
 Stay tuned for tomorrow's recipe!

Saturday, January 15, 2011

Day 6: Brilliant Breakfast, Luxurious Lunch and Deja Vous Dinner

 Day 6 consisted of a hearty breakfast. For our main dish, we feasted on a western omelet full of sausage, green peppers, onions, tomatoes and spinach. As an added side, we enjoyed sweet potato hash. If you have never had fried sweet potatoes, try it. You will never fry white potatoes again.



  • 2 tsp Olive Oil
  • 1/2 cup chopped onion
  • 1 medium sweet potato, diced into small cubes



1. Heat oil in skillet over medium heat.
2. Add onions, saute for 2-3 minutes.
3. Add diced sweet potato and add 1 tbsp water.
4. Cover and cook for 15 min or until the potatoes are soft.
5. Toss often to prevent burning.
6. Sprinkle with ground black pepper (I didn't do this. Instead I used a little sea salt.).

  Today we also challenged ourselves by eating lunch at Ruby Tuesday. Luckily, finding something Paleo-friendly on their menu was pretty easy. I dined on a petite sirloin with grilled green beans, zucchini and a salad. My husband had the same but steamed broccoli instead of green beans.
  Everything tasted great and I left filled to the gills. I have to say, I was slightly tempted by the cheddar biscuits the waitress so kindly brought to our table, but I didn't cave. I actual felt a sense of pride being able to say no.
  Dinner tonight was leftovers. Pork loin and spaghetti. I'm already looking forward to tomorrow's breakfast, Sausage Stir-Fry.
 I must add one thing as we are nearing the end of week one. I was initially worried about my 3 year old's reaction to our change in eating habits. Even though he is used to eating well balanced meals, I wasn't sure how he would react to unfamiliar foods.
  To my surprise, he has eaten most every bite of every meal we have prepared (minus a veggie here or there). Each meal I held my breath, waiting for his reaction and each time I let out a sigh of relief. He devoured the baked fish, chicken and beef with ease, ate almost a whole plate of spaghetti squash and didn't say a word about the peppers, onions or spinach mixed with his eggs.
  I've always had a bit of a struggle getting him to eat a large variety of vegetables, so I feel this is progress. Hopefully soon he will be eating broccoli like it's his favorite dessert.
 Okay, so maybe that's a little far fetched, but nothing's wrong with some positive thinking, right?

Friday, January 14, 2011

Day 5: Spaghetti

  I cannot believe we are on day 5. Granted, there are still 25 to go, but the first 5 have been great. 
  This evening for dinner, we had spaghetti.


  • 1 lb ground beef or turkey (we used turkey)
  • 1 tbsp olive oil
  • 1 spaghetti squash
  • 1-2 cups marinara sauce
  • 1-2 cloves crushed garlic



1. Preheat the oven to 375 degrees.
2. Split the squash lengthwise, then dig out the seeds.
3. Place both halves face down on a baking pan, add 1/4 cup of water.
4. Bake for 30 minutes.
5. Brown the meat in the olive oil using a large skillet.
6. Once the meat is cooked, dig out the squash with a fork and add to your skillet along with the marinara sauce.
7. Stir and bring to a simmer.
8. Toss in the crushed garlic before serving.

 Even though this wasn't spaghetti in the real sense, it was delicious. Other than a crunch instead of a slurp, there wasn't much difference between the pasta and the squash.
  I am really enjoying cooking and eating new dishes, which I believe is making my journey that much easier.
  To add variety to our snacks, this weekend I will be baking Paleo Apple Muffins. Though I probably won't share my muffins, I promise to share my experience. 

Thursday, January 13, 2011

Day 4: Baked Halibut

  For dinner on day 4, we enjoyed Halibut, steamed broccoli and mixed fruit.
  This recipe, as well as all the dinner recipes (unless otherwise noted), are from The Paleo Solution by Robb Wolf.


  • 1 lb halibut or other white fish
  • 2 tbsp chopped almonds
  • 2 Tbsp Dijon mustard



  1. Preheat the oven to 350 degrees.
  2. Add a bit of coconut oil to a baking pan, coat well.
  3. Lay the halibut in the pan skin side down.
  4. Chop the almonds. (I used our coffee grinder)
  5. Sprinkle the almonds and mustard over your fish.
  6. Bake for 12-15 minutes.
 We loved this recipe. The fish was great and the steamed broccoli (with a small amount of organic butter) was surprisingly tasty! The picture of the fruit speaks for itself. This meal was one of my favorites so far.
  One major difference Kevin and I have noticed is an increase in energy. We both used to feel sluggish after lunch and now we no longer have the desire for an afternoon nap. I am loving eating healthy and clean!

Wednesday, January 12, 2011

Day 3: Slow Cooker Pork Loin

  For dinner on day 3, we enjoyed pork loin with zucchini and cauliflower, all prepared in a crock pot.
  The recipe came directly from The Paleo Solution by Robb Wolf.


  • 3 lb pork loin
  • 12 oz tomato sauce
  • 2+ cups sliced zucchini
  • 4 cups chopped cauliflower florets
  • 2 tbsp fresh basil 



1. Add all of the ingredients to a large crock pot.
2. Cook on low for 6-7 hours (I cooked mine for 5 hours on high), then enjoy.

The pork loin was very tender and had a great taste.
I know the vegetables look like a bowl of, um, whatever your imagination comes up with, but I promise, they were good. Their taste reminded me of the Italian dish Teala (my mom's recipe used yellow squash, potatoes, bread crumbs, tomato sauce and various spices).
Another healthy recipe to come tomorrow!