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.

Ingredients

• 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

 

Directions

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!

 

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!

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.

 

Ingredients

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

 

Directions

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?

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.

Ingredients

• 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

 

Directions

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. 

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.

Ingredients

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

 

Directions

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!

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.

Ingredients

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

 

Directions

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!