Turkey-Cucumber Roll Ups

I almost feel like I’m cheating. I’m giving you a recipe for something that requires absolutely no cooking whatsoever. It’s simply assembly.

Now, these taste best fresh. I would advise against making these too far in advance. They may get soggy if they sit.

This is a small recipe. It will make 6 little rolls. The cucumber will yield more slices, but I was just making enough for myself. Adjust as necessary.

Turkey Cucumber Roll Ups
Peeled Cucumber Slices (using a vegetable peeler, take off cucumber skin, then continue to peel the cucumber around the seeded middle)
3 slices of real, unprocessed deli meat (I used turkey)
Half a tomato, diced
Shredded carrot
Shredded lettuce
Paleo mayo (optional)


Arrange cucumber slices on a flexible cutting board or piece of parchment paper. Layer meat on top of it.



Add your vegetables in a thin line. If you want to add paleo mayo, add it now.


Lift up the edge of the cutting board or parchment paper to help you fold the roll onto itself.


Roll tightly.


Insert a toothpick in the center of each cucumber slice.


Using a paring knife or a serrated knife, slice between each cucumber slice. Serve and enjoy!!


Paleo To-Go

No recipe tonight. When I started following a paleo diet, I was so concerned about how I would manage eating this way while at school, commuting to and from school, or with my busy schedule. It is so easy to let a busy schedule get in the way of your exercise schedule or your diet.

My average week looks like this:

Monday- No school, but I read or research from 7am-4pm then go to RC Crossfit, come home, shower, make dinner, eat/clean/do dishes, go to bed between 9-10 pm.

Tuesday: Wake up at 5:30 am to get to the train station before the 6:50am train takes off. I prefer to be early for all my obligations! I hate being rushed. I like to get to my classroom by 8:30am so I can set up everything leisurely, work out any IT mishaps, and just feel generally composed before class begins at 9:30. Class ends at 10:50, I have a short break to eat lunch or a snack, followed by my office hours. From 2pm-5pm I have class, then I go to LA Union Station. On a good day I can make the 5:32 train. On all other days, I’ll be on the 6:05 train before making it home between 7:30pm and 8pm. If I’m hungry I’ll eat dinner, if not, I go straight to bed.

Wednesday: I wake up at 5:15am so I can be at RC Crossfit before 6am. I do my workout, come home, eat, shower, pack my lunch, read or rest, then go to the train station to take the 10:21 train. Once I get to LA, I read or eat my lunch before my class starts at 2pm. Like on Tuesdays, I have class until 5pm then get home around 8pm. Generally, I’m exhausted and go straight to bed.

I love Thursdays! They’re my short days. I get up at 5:30, like on Tuesdays, then just teach my class. I’m always home by 2pm or 3pm. I read, then go to RC Crossfit, come home, shower, make dinner, eat/clean/do dishes/pack Friday’s lunch, then go to bed.

Friday: I get to sleep in until 6am!! I drive on Fridays. I leave at 7am (at the latest), then read/prep until I have to teach my 10am class. I have a break from 11-1pm so I can eat or read, then I teach from 1pm-2pm. I run to my car and try to get out of LA as quickly as possible! I generally get back in time to go straight to the 4:30pm class at RC Crossfit. Then I go home, shower, cook/clean/dishes, etc.

This actually isn’t that extensive. I do study, plan lessons, and spend time with my boyfriend within the work week. I also, however, try to stay on top of my schedule. When I’m making my dinner, I’m prepping the next day’s meals.

Some essentials for surviving paleo on a busy schedule:
-A schedule! Sounds crazy, but you need to schedule everything and follow it! I had to write my crossfit time into my schedule as time when I will not make other obligations. I’ve gotten better at not having to take 2-3 weeks off crossfit because of some paper or project. Every now and then I may have to take a day off (particularly the day before a paper or grades are due), but I’m no longer having to take 2-3 week long absences.

-Paleo snack essentials: Monday-Friday my lunches, or other on-the-go meals, are not that exciting. However, my food is my fuel. As long as I am satisfied or not hungry, I function well, don’t feel weighed down by bad food, and don’t care too much that I’m eating the same thing I had the night before.

Tuesday’s and Fridays I generally eat leftovers that I reheat, or salads since they’re easy to put together. Since I have longer breaks those two days, I generally eat actual meals. On Wednesdays, since I’m commuting and have class, I just generally pack snack foods to munch on when I feel hungry. Thursdays, I either eat snack foods (like Wednesdays), or I buy a paleo lunch somewhere.

What do I mean by paleo munchies/snack foods?
-Fresh berries (blueberries and strawberries are my favorites)
-Hard boiled eggs (2-3 depending on how long my day is; I cook a fresh batch every other night)
-Celery sticks and almond butter
-Carrot sticks and avocado or guacamole
-Leftover grilled or rotisserie chicken (I don’t mind eating it cold)
-Dried coconut
-Lots of water!! Stay hydrated.

Now, I’m not a nutritionist or paleo expert, but eating this stuff keeps me well within the paleo parameters, while keeping me thoroughly satisfied.

How do you do paleo in your busy schedule?


Chicken Wraps


So here’s my very first post. On January 2, 2012, my Crossfit gym, RC Crossfit began a 40 day paleo challenge. I started my paleo challenge on January 1, 2012. It was the first Sunday of a new year and it just seemed to make sense.

I was a vegetarian when I first started Crossfit. After about a year, I slowly started to eat meat. During my first attempt at paleo, I was only eating chicken. I was still getting accustomed to the tastes and textures–which sometimes prevented me from eating after a few bites, even if I was still hungry. Needless to say, that attempt ended in failure.

This time around, I’ve started eating more kinds of meat. I feel more comfortable with the textures and I’ve gotten a little bit better at making meals that satisfy me. It’s the end of day 4, I haven’t cheated, I just ate paleo at a restaurant and turned down tortilla chips. All without an ounce of regret or second-thinking. I’m hoping this time will be a little more promising. So far, it appears that way.

Anyway, on to the food.

I apologize in advance–I’m terrible at determining ingredient amounts. I don’t generally (i.e. ever) measure when I cook, so play with your food according to your own tastes! These are all guestimates.

Also, there’s debate over vinegars, honey, agave and things like that. If they don’t have actual sugar, grains, rice, or any of the main things that scream “I’m not paleo,” then I’m comfortable using them in moderation.

Feel free to modify according to your own dietary tastes or needs.

Chicken Wraps with Slaw


1 Rotisserie Chicken


  • Juice from 1 lemon
  • About 1 Tbsp. of Honey
  • About 1/8 to 1/4 cup of olive oil
  • Seasonings to taste: oregano, garlic powder, onion powder, Italian seasonings, salt and pepper

Vegetables for Slaw (I just made the slaw for myself and I had leftovers. I would guess this is enough slaw for 4 wraps)

  • Cucumber (I used about half of one)
  • Carrots (Again, only about half of one)
  • Cabbage (One big leaf)
  • Celery (One stick from the stalk (Is that what you call it?))


  • Cabbage or lettuce leaves–whatever you have on hand (I used lettuce since I had cabbage in my slaw)


Pull chicken meat from bones and set aside.


For the vinaigrette:

Mix all ingredients except olive oil. Whisk mixture while slowly adding olive oil until you reach the desired consistency of your vinaigrette.



Wash and peel all vegetables (except cabbage) using a julienne peeler (I have the Titan peeler, it’s stainless steel and I highly recommend it!)

Slice cabbage into thin julienned ribbons (about the same size as all the other vegetables so all your veggies are consistent)

Mix veggies and toss with the vinaigrette (you probably won’t use all of it).



Assemble your washed lettuce or cabbage leaves, pile on some slaw and top with the chicken (I topped mine with tomato slices)!



Dinner’s done.