Now Accepting Donations to Help Me Buy New Pants! =)

Just kidding… Though I won’t turn any money away.

It’s March 20. I’ve been paleo for 80 days now. I haven’t lost much weight since the end of the paleo challenge (I think just 2 lbs), but my clothes keep falling off me. I just recently had to buy new jeans and gym pants because I was pulling them up so often, it was beginning to get a little ridiculous. Especially the gym pants. I only have two bottoms that are appropriate to wear for double unders and/or burpees. Now that I’ve incorporated a cheat, I feel like it’s taking a little bit longer. I’m not in a rush, though. After all, this is a lifestyle adjustment, and not just something to prepare me for summer (though I am beginning to get excited about summer).

Last night, I just made a chicken stir fry (prior incarnations of the stir fry: Turkey with Veggies and Fajitas). I had a bunch of veggies in the fridge that I needed to use: chard, collard greens, celery, carrots, bell pepper, broccoli, spinach.

20120320-065900.jpg

I just sautéed these with some fat, a rotisserie chicken, and some spices (garlic and onion powder, ginger, pepper, and gluten-free soy sauce or coconut aminos).

20120320-070144.jpg

Sorry there’s no plated picture! I was starving.

I plan on experimenting in the kitchen this weekend (or Monday) so I can show you guys something new.

Don’t Know What to Call It Soup

It was raining so hard yesterday! I did not want to leave home for anything. It was so cold. The weather warranted a delicious bowl of soup. I honestly have no idea what to call this soup. It’s almost a cross between a chili and some kind of stew. Either way, it’s like a hug for your tummy. Enjoy.

Don’t-Know-What-To-Call-It Soup (This makes a lot more than the photos suggest. I split the batch in half to make Danny’s not-paleo. This recipe will make a big pot)
– About 2 lbs of meat, cut into bite-sized chunks (I used carne asada from the grocery store. You can also use ground beef, or even ground turkey I suppose)
-1 bell pepper, diced
-1 onion, diced
-1 pasilla chile, diced
-1 anaheim chile, diced
-1 can diced green chile
-2 garlic cloves, minced
-Minced green onion and cilantro (for topping)
-About 4 Tbsp tomato paste
-1 large can of diced tomatoes, drained
-2 small cans of tomato sauce
-About 4 cups of broth or stock (I used vegetable broth for my batch and beef stock for Danny’s)
-Seasonings to taste: pepper, garlic powder, onion powder, paprika, chile powder, ground cumin, salt, menudo or pozole seasoning
-Fat of choice

Prep all your veggies first. It’ll make life easier. I think.

20120318-123341.jpg

20120318-123438.jpg

Prep your meat if it needs to be cut into smaller bits.

20120318-123521.jpg

In a large pot, heat your fat of choice and add your veggies.

20120318-123558.jpg

Add meat and allow to cook.

20120318-123636.jpg

Add tomato paste, diced tomatoes, tomato sauce, broth or stock, and your seasonings. Allow to simmer.

20120318-123727.jpg

Check for seasonings before serving. Top with cilantro, green onion and avocado. Enjoy!

20120318-123817.jpg

Variations
-Use different kinds of meat if you wish.
-For non-paleo people- I add corn and black beans when I make this for others, sometimes. You can also top with grated cheese.
-Slow cooker: throw everything in your slow cooker and come home to a delicious ready-made soup!

Cilantro-Lime Chicken Soup

Sorry for posting this so late. I made this recipe the day after I made the Semi-Homemade Cilantro Lime Chicken, but I started writing my paper and have been unable to blog. So I apologize for my tardiness. Here’s a simple, quick way to use up your leftover chicken.

Cilantro Lime Chicken Soup
-About one cup of leftover chicken (I used my leftover shredded cilantro lime chicken)
-About one cup of chard, julienned
-One can of diced green chiles
-1-2 small carrots, diced
-About 2-3 cups of vegetable or chicken broth
-Lime juice (optional)
-Cilantro (optional)
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, lemon pepper, salt

Heat some of your fat of choice in a pot. Add your chicken, carrots, chard and chiles.

20120317-121143.jpg

Add broth and allow to heat thoroughly. Check for seasonings and add additional like juice or cilantro to taste.

20120317-121311.jpg

Enjoy! Dinner’s done and leftovers have been put to use!

Variations
You can use any kind of leftover chicken. It does not have to be the cilantro lime chicken. Conversely, you can use fresh, raw chicken. Just cut it into bite sized chunks and season it well, with garlic powder, onion powder and lemon pepper.

Semi-Homemade Cilantro Lime Chicken

When I was at Sprouts the other day, I came across this package of shredded chicken in the meat section. Normally, I wouldn’t bother, but since it was essentially chicken breast, garlic powder, onion powder, and salt, I decided to give it a try.

Cilantro Lime Chicken
-16 oz of shredded chicken
-Juice from 2 limes (or one lemon and one lime)
-Cilantro, trimmed
-Garlic powder, onion powder, chile powder, paprika, cayenne pepper
-Green salsa (optional, I like Trader Joe’s green salsa)
-Fat of choice

20120313-073822.jpg

Too simple. Throw everything in a pan and heat through. I added green salsa to mine while in the pan since it seemed a little dry.

20120313-074019.jpg

Variations
Don’t have the package of shredded chicken? Bake in the oven or use your slow cooker. Just make sure your raw chicken is thoroughly seasoned before placing in the oven or slow cooker. You can shred the chicken later (if you want).

I made mine into a simple salad with some salsa “dressing”

20120313-074057.jpg

Paleo Peach Shortcake

I really wanted some paleo dessert tonight. This recipe is pretty simple and the biscuits are versatile.

Paleo Peach Shortcake
Biscuits
-2.5 c Almond Meal
– .5 heaping teaspoon of baking powder
– .5 heaping teaspoon sea salt
– .5 teaspoon almond extract
– 1-2 Tablespoons honey or agave nectar
– .25 c coconut oil or butter, softened at room temperature
– 2 eggs
– .25 c coconut or almond milk

Preheat oven to 450 degrees F and line a cookie sheet with parchment paper.

Mix all dry ingredients in a mixing bowl.

20120310-202629.jpg

Add wet ingredients and mix. Drop heaping spoonfuls of batter onto parchment-lined cookie sheet.

20120310-202932.jpg

Bake for 8-12 minutes.

20120310-203142.jpg

Peach Filling
– 2 12oz packages of frozen peaches
– Ground cinnamon
– 2 teaspoons vanilla extract
– 1-2 Tablespoons honey or agave nectar (optional)
– Butter or coconut oil

Heat a little of your fat of choice. Add peaches and seasonings. Allow liquid to reduce and peaches to warm through.

20120310-203636.jpg

Cut prepared biscuit in half. Top with peach filling and some coconut cream if you wish (check the coconut cupcake or Super Bowl posts for coconut cream recipe!).

Enjoy!

20120310-203830.jpg

Egg Muffins

Baked eggs, egg muffins, egg cupcakes–this simple, portable snack has a variety of names. While I refuse to call them egg cupcakes (cupcakes are supposed to be sweet, no? I can’t trick myself) these little suckers are easy to make and you can eat them cold. They’re versatile, too.

Egg Muffins (makes 6 regular size muffins)
-4-6 eggs (depends on how much filling you use)
-Purple Kale, torn into bite size pieces
-Green onion, chopped
-Mushrooms, minced
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, salt, cayenne pepper, pepper
-Meat of choice (optional)

Preheat oven to 400 degrees F

Grease a muffin tin with your fat of choice. Add your veggies to the greased muffin tin–filling each about halfway.

20120309-114923.jpg

In a measuring cup with a spout or lip, mix your eggs with your seasonings. Use the spout to help you pour your egg mixture into the muffin tins.

20120309-115534.jpg

Bake until eggs are thoroughly cooked. Don’t trust my times. I tend to like my eggs overcooked.

20120309-180015.jpg

Enjoy!

Beef Broccoli and Orange Chicken

Dear Readers- Please forgive me for I have sinned!! I am so sorry it’s been such a long time since I last posted. To appease you all, I will provide you with TWO, that’s right, two, dos recipes. I’ve been really busy with my research and driving to UCLA is a huge hassle and time-consumer. Also, last weekend was the department new admit weekend so I was helping introduce prospective Ph.D students to the joys of LA… I also, actually cheated on my paleo diet, too. I’ll be forthcoming- I was starving, didn’t plan appropriately for a day of driving to USC, then the Huntington, then to a professor’s house for dinner. That, and I just didn’t want to be that person. So I indulged for the dinner and have since moved on and have made amends. I am back on paleo, so no worries! It was actually really funny. I have another professor who I apparently make feel guilty because I always have healthy snacks in class. When he asked me about it, I told him about the paleo challenge I was doing with RC Crossfit. When he saw me at the dinner he said, “Alicia, how are you managing? Nothing here is Jurassic.” Hehe.

Anyway, back to he food. And by food, I mean recipes.

Today’s recipes are fairly easy. The orange chicken uses cooked, leftover chicken (though you can certainly use fresh) so it’s great for throwing together in a pinch. Feel free to serve with my paleo fried rice recipe. I just served mine over plain, steamed cauliflower.

Paleo Orange Chicken
-16 oz. cooked chicken, diced or cut into strips
-juice and zest from 2 oranges
-green onion, chopped
-cilantro, chopped
-prepped veggies of choice (I used fresh, prepped broccoli, carrots and mushrooms in a bag from Fresh and Easy)
-seasonings to taste: ground ginger, garlic powder, onion powder, chile flakes
-apple cider vinegar (optional)
-gluten free soy sauce or coconut aminos
-fat of choice

In a large pan or wok, heat your fat of choice, and add your veggies. Once they start to get some color, add your gluten free soy sauce (or coconut aminos), orange juice and chicken. Allow to reduce. Add green onions and check for seasonings (i.e. add them). I used the apple cider vinegar to cut some of the saltiness. You may not find it necessary. Toss with cilantro before serving.

Beef Broccoli

-London Broil, cut into strips (about 1.5 lbs)
-Broccoli and other veggies if you want
-Gluten free soy sauce or coconut aminos
-Apple cider vinegar
-Honey
-Green onion, chopped
-Seasonings to taste: chile flakes, garlic powder, ground ginger, onion powder
-Fat of choice

Ok, for this one there is some math. I’ve determined that the sauce tastes best when you have equal parts of honey and apple cider vinegar, and half a part of gluten free soy sauce or coconut aminos. Go that?

So, put all your meat in a bowl then allow it to marinade with your liquids. For example, 1/2 c. apple cider vinegar + 1/2 c. honey + 1/4 c. gluten free soy sauce or coconut aminos. Now do you get it? I would start with this amount then move from there, keeping your proportions in mind. Allow meat to marinade with liquids and a fairly generous helping of your seasonings.

After it’s marinated, heat your fat of choice in a large pan or wok, then add your meat with all the liquids. Add your veggies after the liquids have started to reduce. Cook thoroughly, check for seasonings.

Serve over plain, steamed cauliflower, or my cauliflower fried rice!

20120307-182255.jpg

20120307-182310.jpg

20120307-182326.jpg

20120307-182359.jpg