Paleo Day 1 (of a 30 day "reset"):
You know what's great about loving to cook? It's a little easier to stay on a diet since we don't have to break habits of eating out or eating prepared dinners all the time.
Breakfast: We made Paleo Pumpkin Pancakes. I have to admit that these were just OK. The flavor was decent but they were so dense but I have an idea about how to fix that. With that being said, I'm going to wait to post that recipe until we've improved it.
Lunch: Turkey, Avocado, and Bacon Lettuce Wraps. I've posted a blog about these before because I love lettuce wraps instead of sandwiches. Check it out here if interested. Basically I just cut out the dairy by layering iceberg lettuce leaves with smashed avocado, sliced deli turkey, and a half of a piece of bacon. Plenty of flavor and salt to satisfy this girl.
Dinner: Italian Steak Faux "Pizza" and a Zucchini Ribbon Salad. I want to point out that this isn't really pizza because there is no CHEESE but I'm not really sure what else to call it. Any suggestions? It was pretty tasty. We're going to try it again with other flavor profiles too. I'm thinking a Mexican fajita, Paleo BBQ Chicken, and (if the Paleo Ranch is any good) a Buffalo Chicken Ranch version. We'll see!
Dessert: Fruit and Coconut Whipped Cream Trifle - IT WAS DELICIOUS. This is going to be a snack, dessert, what-have-you often in this household. Of everything today, the pineapple version was my favorite new recipe.
Thursday, September 19, 2013
Fruit and Coconut Whipped Cream Trifle
OMG this is tasty. We'll be using this in the Taylor household a lot in the future because it was so easy and yummy!
You could use whatever fruit and nut combination you'd like. In this photo we used frozen mixed berry combination with sliced almonds. Later in the day we also tried it with frozen pineapple chunks (no nuts) and it was delicious!
Fruit and Coconut Whipped Cream Trifle
Coconut milk, full fat, chilled in the refrigerated
1 teaspoon pure vanilla extract
Mixed fruit, frozen or fresh
Sliced almonds
1. Place mixing bowl, whisk attachment, and canned coconut milk in the freezer for 10 minutes.
2. On high speed, whip coconut milk with vanilla extract in the chilled bowl with chilled beaters. Beat until firm peaks form.
3. Layer fruit with whipped coconut cream. Top with sliced almonds and serve immediately.
You could use whatever fruit and nut combination you'd like. In this photo we used frozen mixed berry combination with sliced almonds. Later in the day we also tried it with frozen pineapple chunks (no nuts) and it was delicious!
Fruit and Coconut Whipped Cream Trifle
Coconut milk, full fat, chilled in the refrigerated
1 teaspoon pure vanilla extract
Mixed fruit, frozen or fresh
Sliced almonds
1. Place mixing bowl, whisk attachment, and canned coconut milk in the freezer for 10 minutes.
2. On high speed, whip coconut milk with vanilla extract in the chilled bowl with chilled beaters. Beat until firm peaks form.
3. Layer fruit with whipped coconut cream. Top with sliced almonds and serve immediately.
Italian Steak "Faux" Pizza
I hesitate to actually associate this dish with pizza but I can't think of a better name for it. SUGGESTIONS anyone???
There is no cheese and the crust is made from cauliflower. BUT before you dismiss it right here and now, I should point out that even Matt was a big fan and wants to make it again next week. He said that the cauliflower crust was the closest thing to bread that isn't actually bread so he's one happy man.
Italian Steak Faux "Pizza"
serves 2
Roasted Tomato Pizza Sauce (MY FAVORITE PIZZA SAUCE - just happens to be Paleo):
1.5 pounds Roma Tomatoes, quartered
1/3 cup yellow onion, chopped coarsely
1 large garlic clove, smashed
2 teaspoons Kosher salt
1-2 teaspoons Italian seasonings
1/4 - 1/2 teaspoon crushed red pepper flakes, depending on your tastes.
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400 degrees.
2. Toss all ingredients until well mixed. Spread in an even layer in a baking sheet with sides.
3. Roast in oven for 20-30 minutes or until tomatoes are soft and have broken down.
4. Let cool slightly. Blend together until mostly smooth but a little chunky.
Cauliflower Crust:
1 medium head of cauliflower
3 teaspoons dried Italian seasonings (you could also use fresh or sub out other seasonings)
1 clove garlic, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1 egg
Cooking spray
1. Trim and rinse the cauliflower florets (you don't need the stems). Put in a food processor and pulse until fine pieces.
2. Cook for about 3 minutes with just a little bit of water. You won't need that much water since cauliflower already has so much water in it.
3. Transfer to a fine mesh colander and push out as much liquid as possible. Then use a clean kitchen towel or cheesecloth to squeeze out even more liquid. It's important to get rid of as much water as possible. Then I let it dry at room temperature for a while to dry it out even more.
4. Add seasonings and egg to cauliflower and stir.
5. Lay out parchment paper on a baking sheet and coat with cooking spray. Turn mixture out onto parchment paper and compact into a "crust" shape (whatever shape you want). It should be about 1/3 inch thick.
6. Bake at 400 degree for 30 minutes or until golden brown.
Top with whatever toppings you want and voila! you have a paleo friend faux "pizza." Here we used Italian seasoned top sirloin, thinly sliced red onion, and thinly sliced red bell pepper with a bunch of the Roasted Tomato Sauce. YUM.
There is no cheese and the crust is made from cauliflower. BUT before you dismiss it right here and now, I should point out that even Matt was a big fan and wants to make it again next week. He said that the cauliflower crust was the closest thing to bread that isn't actually bread so he's one happy man.
Italian Steak Faux "Pizza"
serves 2
Roasted Tomato Pizza Sauce (MY FAVORITE PIZZA SAUCE - just happens to be Paleo):
1.5 pounds Roma Tomatoes, quartered
1/3 cup yellow onion, chopped coarsely
1 large garlic clove, smashed
2 teaspoons Kosher salt
1-2 teaspoons Italian seasonings
1/4 - 1/2 teaspoon crushed red pepper flakes, depending on your tastes.
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400 degrees.
2. Toss all ingredients until well mixed. Spread in an even layer in a baking sheet with sides.
3. Roast in oven for 20-30 minutes or until tomatoes are soft and have broken down.
4. Let cool slightly. Blend together until mostly smooth but a little chunky.
Cauliflower Crust:
1 medium head of cauliflower
3 teaspoons dried Italian seasonings (you could also use fresh or sub out other seasonings)
1 clove garlic, minced
1/8 teaspoon salt
1/4 teaspoon pepper
1 egg
Cooking spray
1. Trim and rinse the cauliflower florets (you don't need the stems). Put in a food processor and pulse until fine pieces.
2. Cook for about 3 minutes with just a little bit of water. You won't need that much water since cauliflower already has so much water in it.
3. Transfer to a fine mesh colander and push out as much liquid as possible. Then use a clean kitchen towel or cheesecloth to squeeze out even more liquid. It's important to get rid of as much water as possible. Then I let it dry at room temperature for a while to dry it out even more.
4. Add seasonings and egg to cauliflower and stir.
5. Lay out parchment paper on a baking sheet and coat with cooking spray. Turn mixture out onto parchment paper and compact into a "crust" shape (whatever shape you want). It should be about 1/3 inch thick.
6. Bake at 400 degree for 30 minutes or until golden brown.
Top with whatever toppings you want and voila! you have a paleo friend faux "pizza." Here we used Italian seasoned top sirloin, thinly sliced red onion, and thinly sliced red bell pepper with a bunch of the Roasted Tomato Sauce. YUM.
Paleo Intro + Before/After Photo progress
Hello my old friends! It's been a while.
A few months ago I learned of a slight medical imbalance that I have. It's nothing serious (so no worries) but I am finally wanting to get everything in check. A sort of rejuvenation - a new job, a new diet, and all with Matt's full support doing it with me. He's such a great guy :)
We're starting the Paleo diet to get things started off on the right foot. It's going to be pretty hard so I thought that I'd enlist the encouragement of anyone reading this to help keep me focused!
This is embarassing but for the sake of holding myself accountable, here is the ugly truth - my before pictures and my before weight. Hopefully after this "30 day reset" I'll be proud to have better photos and a better number to report! I mean, it's already gotten better than it was, right?
This is from November and December 2010 when I was at my heaviest (236.8 pounds!).
This is my current photo set. Here I'm 210.0 pounds. That's right.... 26.8 pounds down. It's amazing how much 26.8 pound sounds like a lot but there doesn't seem like a huge difference to me. It must be time to get back in the gym!!!!
I have to say that just looking through all these photos has really reaffirmed the fact that this is just for me to get healthier. I am so glad that I can look back and say that no matter my weight, I've always been happy. Good to know that I don't necessarily let my weight control that!
So that's it for my introduction to Paleo post. I'm going to post some of our first experimental recipes soon. Stay tuned!
A few months ago I learned of a slight medical imbalance that I have. It's nothing serious (so no worries) but I am finally wanting to get everything in check. A sort of rejuvenation - a new job, a new diet, and all with Matt's full support doing it with me. He's such a great guy :)
We're starting the Paleo diet to get things started off on the right foot. It's going to be pretty hard so I thought that I'd enlist the encouragement of anyone reading this to help keep me focused!
This is embarassing but for the sake of holding myself accountable, here is the ugly truth - my before pictures and my before weight. Hopefully after this "30 day reset" I'll be proud to have better photos and a better number to report! I mean, it's already gotten better than it was, right?
This is from November and December 2010 when I was at my heaviest (236.8 pounds!).
I have to say that just looking through all these photos has really reaffirmed the fact that this is just for me to get healthier. I am so glad that I can look back and say that no matter my weight, I've always been happy. Good to know that I don't necessarily let my weight control that!
So that's it for my introduction to Paleo post. I'm going to post some of our first experimental recipes soon. Stay tuned!
Monday, June 24, 2013
Spicy Walnut Broccolini
I hate to admit that I didn't snap a photo of side dish before we ate it but it's still worth posting. It's one of those side dishes that even though it's a Weight Watchers recipe, it doesn't really need to be one. We'll eat this on a diet or off. I will probably try it with broccoli as well for a cheaper option that I usually already have all the ingredients for. We'll see!
Spicy Walnut Broccolini
serves 2
1 bunch broccolini
1 tablespoon margarine
1 tablespoon chopped walnuts, toasted
1/2 teaspoon lemon zest
1/8 teaspoon crushed red pepper
1. Boil 1" of water in a large skillet. Add broccolini, cover, and cook 4 minutes. It should be tender, but not mushy (watch it because it can quickly cross the line). You'll also want to flip it once during cooking. Drain.
2. Meanwhile, stir together margarine, walnuts, lemon zest, and red pepper in a small bowl.
3. Wipe the skillet dry and return to medium - high heat. Coat with cooking spray. Add broccolini and walnut butter to pan. Saute 2 minutes or until hot. Serve immediately.
Nutrition (per 1/2 recipe):
2 weight watchers points+
Cauliflower Fried "Rice"
People on diets often use cauliflower as a substitute for some carbs - mashed "potatoes" and "breadsticks" are the ones that I've tried. They are usually pretty good but never the same. I found this recipe as part of the Paleo-friendly blog I found on Pinterest. I tried the original recipe (without the paleo substitutes) and liked it but it needed a few changes. I didn't really care for the basil, cilantro, and mint. Otherwise the recipe is pretty much the same as how I usually make fried rice.
As a main dish it probably would be enough to replace a craving for some good fried rice. However, as a side dish it was a perfect substitute to get rid of all those points from the carbs. You pulse the cauliflower until it's the size of rice and then cook it just like fried rice - so it really does taste close to the same. I'm definitely keeping this in my book to use as a fried "rice" for asian side dishes. I recommend it with the Mongolian Beef in my blog. It was quite a tasty pair. :)
Cauliflower Fried “Rice”
Serves 4
1 small head cauliflower, separated
2 eggs
½” knob of ginger, minced
1 garlic cloved, minced
1 small yellow onion, finely chopped
4 oz sliced mushrooms
3 tablespoons soy sauce
1. Put cauliflower segments into a food processor and pulse until the size of rice.
2. Whisk the eggs and season with salt and pepper. Spray a skillet heated over medium heat. Pour eggs into skillet and cook into a thin omelet. Remove and thinly slice.
3. Increase heat to medium high. Add chopped onions and sliced mushrooms. Cook until light browned and softened, about 5-6 minutes.
4. Add ginger and garlic and stir for about 30 seconds, or until fragrant. Add cauliflower pieces. Lower heat to medium, cover, and cook for 4 minutes. You want the cauliflower to be tender but not mushy.
5. Add soy sauce and sliced omelet. Serve hot.
Nutrition (1/4 recipe):
2 Weight Watchers Points+
Original Recipe inspiration - http://paleoparents.com/2013/paleo-p-f-changs-recipe-recreation-round-up/
Mongolian Beef
You probably know by now that I've been trying out a lot of Weight Watchers recipes and that I love Chinese food. So when I found a paleo website on Pinterest that had adapted P.F. Chang's recipes into Paleo-friendly recipes, I pinned almost all of them. If you want the actual paleo recipe, you can find it here - http://paleoparents.com/2013/paleo-p-f-changs-recipe-recreation-round-up/. My version, below, uses the regular ingredients rather than the paleo substitutes. I did however adjust it a little bit to make it more WW friendly.
I recommend serving it with Cauliflower Fried "Rice".
Note: This recipe could be for either 4 or 6 people, depending on how much you want to serve each person. I've included the points for both serving sizes at the bottom.
I recommend serving it with Cauliflower Fried "Rice".
Note: This recipe could be for either 4 or 6 people, depending on how much you want to serve each person. I've included the points for both serving sizes at the bottom.
Mongolian Beef
Serves 4 - 6
1½ pound stir-fry beef (1” x 1.5” pieces)
3 tablespoons flour
1½ teaspoons garlic, minced
¾ teaspoon ginger, minced
⅓ cup soy sauce
3 tablespoons water
3 tablespoons molasses
3 tablespoons brown sugar
½ cup green onions, cut into 1” pieces
1. Lightly dredge the beef in flour, shaking off any excess. Heat a large skillet over medium-high. Coat with cooking spray and add beef. Cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
2. Coat the skillet again with cooking spray. Saute garlic and ginger for 90 seconds.
3. Pour in soy sauce and water. Simmer 3 minutes.
4. Stir in molasses and brown sugar until dissolved. Simmer 5 minutes until thickened. Be careful not to let it burn.
5. Add the beef and green onions to the pan and toss to coat. Cook 6 minutes, stirring frequently. Serve immediately while still hot.
Nutrition (1/6 recipe):
5 Weight Watchers Points+
Nutrition (1/4):
8 Weight Watchers Points+
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