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.
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.
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!
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.
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.
4 serving sized pieces of salmon – 5 oz. each
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.
There’s nothing like the smell of warm muffins wafting through the house on a Sunday morning! Enjoy these yummy muffins with whatever berries you have on hand. I used half blueberries and half blackberries.
1 1/2 c. almond flour
1/2 c. coconut sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1/3 cup coconut oil – melted
1/4 c. almond milk
1 tsp. vanilla
1 cup berries
Preheat oven to 400 degrees and line 9 muffin cups with paper wrappers. Mix together dry ingredients (except berries) in a large mixing bowl. Whisk together wet ingredients in a small mixing bowl. Stir the wet ingredients into the dry and fold in the berries. Distribute in 9 muffin cups and bake for 20-25 minutes or until they begin to brown.
This recipe has become my go-to at least once a week. It is so versatile and can be switched up depending what ingredients you have! Tonight I used stir fry pork, but any thinly sliced or ground protein works! The veggies can also be swapped out for any shredded combination. Pick what appeals most to you. I serve my paleo version over a mound of cauliflower rice, but the rest of the family gobbles it up wrapped in tortillas as Asian burritos!
1 lb. protein (ground turkey/pork/chicken/beef or thinly sliced chicken/pork)
1 lb. shredded veggies (bagged coleslaw or broccoli slaw are super easy)
2 cloves garlic – minced
1 Tbsp. sesame oil
1/3 cup coconut aminos
1/2 tsp. ginger
1/2 tsp. crushed red pepper flakes
Heat a large skillet over high heat. Add sesame oil, choice of protein, and garlic. Cook until browned while stirring frequently. Drain out any excess water and stir in veggies, coconut aminos, ginger, and crushed red pepper flakes. Cover and cook until veggies are wilted – approximately 5 minutes. Serve over a pile of cauliflower rice or by itself and sprinkle extra pepper flakes to taste.
Here in Jersey it’s the season for fresh fish! It doesn’t get much fresher than when your dad delivers you fish that was caught that morning! I used fluke for this recipe, but any white fish would work. Flounder is easily accessible and pretty much the same thing. Give it a try!
So simple, so scrumptious! Nothing quite like a perfectly ripe mango, and combining it with the flavor of coconut milk makes it even better!! This is the perfect summer side dish for fresh fish or a grilled meal!
When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows. Neither does goat cheese. While it isn’t the most paleo-friendly option, it sure is delicious! This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!
2 chicken breasts
1 sprig thyme
1/4 cup goat cheese crumbles
6 fresh figs
2 plates fresh greens
1 pear – thinly sliced
1 Tbsp. honey
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil + a drizzle
Salt and pepper to taste
1. In a small bowl, mix half of the goat cheese and two figs diced. Place a small slit in each chicken breast to create a pocket. Stuff with goat cheese and fig mixture and seal shut with toothpicks. Season with thyme leaves, salt, and pepper and set aside.
2. Lay fresh greens on two plates. Top with pears, half of the goat cheese and remaining figs that have been halved. Refrigerate until ready to serve.
3. Whisk together white balsamic vinegar, olive oil, and honey and set aside.
4. Preheat a drizzle of olive oil in a large frying pan over medium high heat. Cook chicken while covered for 7-8 minutes per side.
5. Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.
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!