I’ve been missing noodles quite some bit since starting my paleo lifestyle. I’ve already curbed my bread cravings through the amazing muffin recipes I’ve found, but noodles have been hard. Zucchini or summer squash spaghetti is too long of a process for me to prepare, as I don’t have much time beforehand to prepare meals. But I’ve come across Kelp Noodles recently which I tried out today.
I started off with a pound of shrimp – shell removed and devined. Shrimp is another one of those things that’s been lacking in my diet lately, and I love shrimp so it’s a bummer. So anyways, I tossed it in a wok for a few minutes with a bit of sesame oil (didn’t measure out, oops). Then, I added shredded carrots, minced garlic, diced spring onions, and these tiny but really spicy peppers, red/green, I found at a chinese market (not sure what they’re called, oops again). Then I threw in the kelp noodles (which I ran through water several times beforehand) to the wok and let it heat up. Now I was ready to eat and was I very satisfied having noodles once again.
Feel free to toss in any kind of vegetables – mushrooms, spinach, peppers, etc. Play around with it. I just ran out of most of my groceries since I do grocery shopping on the weekends..
Came back from an early morning hot yoga starving. Looked into the refrigerator and scrambled up the fastest thing possible – omelette.
I apologize again for my lack in omelette (or anything for that matter) flipping skills. For a single serving I used two eggs, quarter of a tomato diced, quarter of green pepper diced, and lastly a pinch of salt and pepper. Throw it all in a skillet, flip in a few minutes, and that’s it. I love an omelette since you can throw almost everything and anything you like in it. I like a kick of heat in there with my eggs so I sprinkle crushed red pepper flakes. Brings a little more flavor to it.
Somehow, I slept in way past my alarm and woke up at 10 am. Oh well, I got a refreshing night of sleep, though. Since it was quite late I decided to make turkey sausage patties for brunch. I was starving so I had to quickly rush through them.
I defrosted a pound of ground turkey turkey last night for it to be thawed. Whisk an egg and pour it in a mixing bowl with the ground turkey. Add 1/2 teaspoon sage, thyme, garlic powder, paprika, cumin powder, and black pepper. And a pinch of salt. Heat a skillet with coconut oil and form thin patties. Make them thinner and bigger than you want them to be as they’ll shrink. I was able to make around 10 from the ground turkey. I served with a side of scrambled eggs (but I accidentally went a little too crazy with the black pepper as you can see…)
I use the same plate every single day for my food.. I should get a new variety and start spicing up my pictures.
Also, don’t forget about the giveaway that is still going on!
I used to hate mushrooms. Hate. Actually, no. More than hate. I don’t know how I’ve grown to love them now. I understand my hate for avocado gradually turned into love through guacamole, but I don’t see a similar instance in how my love for mushrooms could have developed. Regardless, for dinner I baked salmon in foil with some roasted portobello mushrooms.
Here’s what you do for the salmon. Listen carefully. Take a salmon fillet and squeeze some lemon juice. Then sprinkle a pinch of salt, black pepper, and a generous shake of dried thyme. Then top with a dash of olive oil and pop it in the oven for 20-25 minutes at 375 F degrees. Pretty simple, hm? Gets even better – the roasted mushrooms. All you do is do the standard – clean the insides, get rid of that black yucky stuff, you know. Then, brush on some olive oil and sprinkle with salt and pepper. I baked it for 10 minutes, then flipped it over, and baked for another 10. Cut it up into pieces and serve. Yum. So meaty and so flavorful, and barely any effort put into it.
I knew last night I would have to get to work early today so I was able to prepare breakfast the night before. I made these Zucchini and Summer Squash Fritters, which is perfect to reheat for breakfast on busy mornings.
Recipe is pretty simple:
Grate one summer squash and one zucchini in a food processor. Mix it in a bowl with 3 eggs, 1/2 cup almond flour and then pour the batter into a hot skillet with coconut oil. Flip when the side starts to brown.
I stored them in a Tupperware and reheated them this morning and they were just as good!
I still can’t get enough of these apple chips. I’ve been snacking away at these all day! Someone has to take these away from me!!
For dinner, I made some chicken lettuce wraps with a side of asparagus. For the chicken, I used two chicken breasts, cut into cubes. Threw it in a hot skillet with coconut oil, and then sprinkled it with a spice mix of chili powder, cumin powder, garlic powder, sea salt, and black pepper (about 1/2 teaspoon of each, except a little less on the salt).
Served it in a lettuce wrap with diced tomatoes and green peppers. Avocado (always throwing that in there whenever possible – a mandatory in the household) on the side as well. As for the side dish, I cooked one bunch of asparagus skillet with coconut oil, 1/2 teaspoon thyme, minced garlic, and a pinch of sea salt. Takes roughly 10 minutes or so.
(Chicken were still cooking – therefore not in the lettuce wraps yet)
I’m really starting to pick up asparagus again. I wasn’t really keen on it since this one bad experience at a steak house where I ordered asparagus as a side. Something about it wasn’t cooked right and ever since then I’ve associated asparagus with that awful taste. But having this dish turn out just the way I like, I will definitely start cooking asparagus more often.
So the people at Bare Fruit were kind enough to send me a bag of Cinnamon Apple Chips to sample, as well as sponsor a giveaway for one of you guys to sample!
These chips are 100% organic, bake dried, gluten-free with only two ingredients – organic apples and organic cinnamon. These cinnamon apple chips are crunchy enough that you wont even miss a potato chip anymore! I would pick these over a bag of potato chips any day. The flavor of the apple is well complimented by the cinnamon spices. A whole apple gets messy sometimes to eat, but these make an easy and convenient on-the-go snack in a ziploc bag. The hardest thing to deal with about these chips are stopping yourself from eating the whole bag in one sitting! These are so addictive I can’t stop! (I’m munching away on these chips as I’m writing this review)
You can purchase these online at barefruitsnacks.com. Bare Fruit Snacks also makes several other flavored apple chips – Granny Smith, Fuji Red, as well as other dried fruits such as mangos, pear, and apricots.
So moving onto the giveaway. The giveaway will start today and end in a week from today on July 15th. You can click here for your chance to enter by clicking on the like button.
Or you can scan this QR code for your chance to win as well. (I don’t know why the QR image is strange but works fine when you click on it – if anyone knows how to fix that, let me know)
Reblog this post, follow my blog, share the Facebook link!
The winner will receive a bag of these delicious apple cinnamon chips to sample! I will contact the winner at the end of the giveaway.
Wow this recipe is definitely one of my favorites, maybe because sweet potato is one of my favorite vegetables. But it for sure hit all the right flavors and tastes that I was looking for. Yum, I can still imagine it now. For a single serving, I used
- Half of one medium sweet potato
- One egg
- Salt and Pepper
- Chili Powder
- Cumin Powder
- Coconut Oil
I first shredded the sweet potato in a food processor, then heated up a skillet with some coconut oil. Then poured my shredded sweet potatoes in the skillet with an added pinch of salt, pepper, cumin powder, and chili powder. The potatoes are done when pieces start to brown. Transfer the finished sweet potatoes into a plate and then fry an egg sunny side up. Side note, I did sprinkle a dash of crushed red pepper flakes because I love the surprise extra kick of heat.
Such a filling breakfast and one of my favorites. For sure going to be one of my regulars. I already want another serving, help!
Accidentally bought waaay too many apples at the grocery store this weekend. I got a little too overexcited, I guess. Also, terrifying moment of my life that occurred at the grocery store right afterwards – I placed my wallet in the baby seat of the shopping cart and consciously reminded myself to take it. I get to the parking lot, place my groceries in the trunk, leave the cart there and head home. In my driveway, I realize my wallets left in the parking lot in the cart!! So I’m panicking, racing back, and thank god the cart was left untouched in the same spot with my wallet. Just thought I’d share a very terrifying moment of my life this weekend. Other than that, hope everyone else’s weekends were fantastic!
So back to the apples – I decided to make apple muffins to start depleting my apple overload. I really love Juli’s recipes from PaleOMG. They’re so practical and most of the time she uses ingredients that one would have. Since her blueberry muffins turned out amazing, I decided to try out the apple muffins. I made them for breakfast but they certainly can be dessert as well.
- 1 apple, cored and diced
- 1 cup almond flour/meal
- 3 tablespoons coconut flour
- 3 eggs, whisked
- ¼ cup coconut oil, melted
- 2 tablespoons raw honey
- 1 heaping tablespoon cinnamon (the more the better)
- ½ teaspoon baking soda
- pinch of salt
- Preheat oven to 350 degrees.
- Add almond flour, coconut flour, cinnamon, baking soda and salt to large bowl, mix together.
- Then add your eggs, oil, honey, and diced apples.
- Mix thoroughly.
- Place silicone liners in muffin tins, then place batter evenly throughout. The mix gave me 9 muffins.
- Bake for 25-30 minutes.
- Let cool. Then eat them.
Recipe courtesy of Juli from PaleOMG, which can be found here.
I’m really starting to get over this no grain idea with these delicious muffin recipes!
It’s the weekend, so why not treat myself, right? And what better way than with some chocolate pancakes!
(Wow I apologize for this awful pancake picture and my terrible pancake flipping skills)
- 1 cup almond flour/meal
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 tablespoon cocoa powder (I love an extra chocolatey taste so I measured out an extra teaspoon)
- Salt – just a pinch
Melt some coconut oil (or grass-fed butter) onto a skillet or a griddle – I used a skillet. Pour some of the batter, and flip in 2 minutes (or when the pancake starts bubbling). I was able to make 6 small/medium sized pancakes from this batter, which I served with some fresh strawberries.