Sara’s Green Smoothie

For me, finding paleo breakfasts that were quick and easy was not an easy task. Breakfast seemed like it was the most carb dependent meal and developing this smoothie has been a life saver for me! I keep a bag of the smoothie mix in my freezer at all times and all I have to do in the morning is scoop, pour in almond milk, scoop in some protein, and blend! It is super fast once you make it a part of your routine and the best part is that it keeps you full if you sip it over the course of the morning. Not only is it quick and easy, but I also call it my “nutrient bomb”. By adding a solid source of leafy greens to my diet each day, my immune system is supper happy and my iron levels are higher than usual.

This recipe will make enough mix to make 7-10 smoothies depending on the volume of your blender cup. Store the smoothie mix in your freezer in a gallon bag to always have easy access. A quality blender with an individual serving blender cup is important to have a smooth texture. I use my Ninja blender every morning.

Ingredients:

  • 1 bag frozen spinach
  • 1 bag frozen kale
  • 1 bag frozen strawberries
  • Vanilla almond milk (approximately 3/4 cup)
  • Vanilla protein powder to fit your dietary needs (serving as per packaging)

In a gallon freezer bag, mix the spinach, kale, and strawberries and store in the freezer. When ready to make a smoothie, scoop the mix into a single serve blender cup, add one scoop of protein, pour almond milk in until it reaches the fill line. Blend until smooth and enjoy over the course of the morning for a satisfying breakfast.

Instant Pot Paleo Lemon Chicken

I am slowly learning how to use and embrace my Instant Pot. However, I do not think I will ever get over being terrified releasing the pressure! This recipe is a quick and easy crowd pleaser. I served it over a mound of steamed broccoli, but it would be good over cauliflower rice or wilted spinach too!

Ingredients:

  • 2 lbs chicken breast – cut in 1 inch cubes
  • 2 cloves garlic – minced
  • 1 Tbsp. ghee
  • 1 lemon – juiced
  • 1 1/2 cup chicken broth
  • 16 oz fresh mushrooms – sliced
  • 1/8 tsp. fresh ground black pepper
  • 1/8 tsp. salt
  • 1/4 tsp. basil

In a large mixing bowl, combine salt, pepper, and basil and toss with the chicken. Using the saute function set to high on your instant pot, heat the ghee and then brown the chicken and garlic until browned on all sides. Add the mushrooms lemon juice, and chicken broth. Scrape all the brown goodie off the bottom before putting on the lid and cook on high pressure for 5 minutes. Allow to natural release for 5 minutes then quick release the rest of the way. Serve over steamed broccoli, wilted spinach, or cauliflower rice.

Salmon Topped Salad with Lemon Vinaigrette

Managing healthy eating and a busy lifestyle is possible with advance planning! I am not one to meal prep the same meal for 5 days straight, but I do plan the week’s meals ahead. This allows me to spend more of my valuable time with my family since I only have to go to the grocery store once a week. Tonight’s dinner was prepped earlier in the day with directions for my husband to cook the salmon while I was at the gym. I got to come home from a killer CrossFit workout and enjoy a protein and veggie packed dinner waiting for me! Even better? Leftovers are ready to go for tomorrow’s lunches! This recipe makes enough deliciousness for four large salads.

This one isn’t only delicious for adults. Check out my 5 year old’s plate that she inhaled! She’s not a lettuce fan, so we improvised.

Ingredients:

  • 4 serving sized pieces of salmon – 5 oz. each
  • 1 lemon
  • 1 clove garlic – minced super fine
  • 1/2 tsp. thyme
  • Salad Fixings (I divided the following among 4 salads: 3 hearts of romaine, 1 pt. grape tomatoes, 1 English cucumber, 1/4 thinly sliced onion)
  • 1 Tbsp. red wine vinegar
  • 2 Tbs. olive oil
  • Salt & Pepper to taste

Preheat oven to 425 degrees. Line a baking pan with foil and place the salmon with skin side down on it. Squeeze the juice of half of the lemon on the fish. Sprinkle with thyme, salt & pepper to your liking, and half of the garlic. Cook for 13 minutes or until salmon flakes with a fork. While the salmon is cooking, prepare the salad veggies according to your taste on 4 plates and refrigerate until ready to serve. In a small mixing bowl, whisk together the remaining 1/2 lemon’s juice, olive oil, vinegar, garlic, salt, and pepper. When the salmon is cooked through, dress the salads with the vinaigrette and top with salmon. If saving portions for later, dress when ready to eat.

Italian Shrimp Kabobs

Everything tastes better on a stick!  This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat!  I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!

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Avocado Salsa Ahi Tuna Salad

If I am ever stuck for an idea for dinner, I know that Trader Joe’s will have a product that will inspire me.  I stumbled across their Avocado Salsa this week and decided that I just had to try it.  Wow, yum!  I could eat avocado on pretty much anything, so when I saw it turned into salsa I was delighted!  Don’t have a Trader Joe’s near you?  Use your favorite salsa instead!  Super easy, super fast, super yummy!!!

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Bacon Littleneck Clams

My entire house smells so good that I want to eat it.

Seriously.

Two hours after creating this dish, it still smells incredible. It makes me a bit bummed that the hubby and I ate it all down to the last drop of delicious molho (that’s Portuguese for scrumptious sauce).

I enjoyed this meal as is, while the hubby dipped some Portuguese bread into the molho. I know for sure that this would have possibly been the best meal ever if it was served over pasta…. Grrrr paleo! Good news is that I thoroughly enjoyed it, had no guilt, and enjoyed feeling satisfied instead of stuffed afterwards.

When shopping for little neck clams, the smaller the better. Our supermarket had fabulous looking little guys on sale this week, so I couldn’t resist. Actually, who am I kidding? I will probably hit them up again later this week and make the same exact thing again!
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Bruschetta Salmon

This meal was fabulous, but by far the best part of it was watching my beautiful nearly 9 month old house some salmon! This kid loves her fish! It really is incredible watching your little baby pick through the food on her tray to find the bits of salmon. She never ceases to amaze me!

This meal was super easy to grow together. I served it with a side of sautéed kale and it was super packed with nutrients!
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Quick and Simple Grilled Chicken

Some days just get away from you. Earlier this week, I had one of those days. It was 7:30, I was hungry, and there was raw chicken in the fridge with no dinner in sight. I threw this together in hopes that it would be good even though it didn’t spend time marinating. Wow, did I luck out! In 15 minutes, there was perfect (and scrumptious) chicken on the table! While it was grilling, I quickly sautéed up some asparagus and we had a delicious healthy meal in front of us!
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Ingredients:
1 package boneless skinless chicken thighs
Juice of 1/2 a lemon
1 Tbsp. spicy brown mustard
2 cloves garlic – minced
Salt & pepper

1. Preheat grill to medium high heat. In a large bowl, whisk together lemon juice and mustard. Stir in garlic and salt & pepper to your liking. Toss chicken in and coat.
2. Grill for 5 minutes per side and enjoy paired with a sautéed veggie for a healthy meal!

Broiled Spicy Shrimp and Scallops

The hardest part of developing recipes if deciding which ingredients to use. Walking into the grocery store with no plan is not a fun task for me. I knew I had spinach at home that I wanted to use, and luckily that gave me some guidance. The seafood department was calling to me! I have a weakness for scallops and shrimp, so dinner jumped out at me! Super easy to prep, quick to cook, and delicious to eat! Serve it with a side of Perfect Sautéed Spinach, and you get an awesome healthy meal!!20141122-080332.jpg
Ingredients:
1/2 pound bay scallops
1/2 pound shrimp – peeled, deveined, tail on
3 cloves garlic – minced
1 Tbsp. Olive oil
Juice of 1 lemon
Cayenne pepper to taste

1. Turn on broiler.
2. In a medium bowl, whisk together garlic, olive oil, and lemon juice. Stir shrimp and scallops in. Transfer to a broiler proof pan (I am afraid to use Pyrex in the broiler, so I used my brownie pan). Sprinkle cayenne pepper on top (I like it spicy so I went very generous).
3. Broil for 12 minutes or until seafood begins to slightly brown.