My goal for every meal is a lot of veggies and protein, some fruit and a little bit of healthy fats. when these are all consumed together it gets your metabolism into the optimal zone for calorie burn. This is some quick garlic sautéed kale, 3 hard boiled eggs, 1 mango, and half an avocado. Also, I always encourage big portions especially when starting to eat healthy. If it's all clean food it's ALL good. You want to make sure you are full, and not hungry an hour later.
Friday, February 28, 2014
Wednesday, February 26, 2014
Cauliflower Tortilla Ingredients: ¾ a head of cauliflower riced or 2 cups riced and packed
salt and pepper to taste
Instructions: Preheat oven to 375 degrees and line a baking tray with parchment paper. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. Once it's riced measure it to make sure you have 2 cups packed.
Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. You're going to want to get out as much water as you can and be careful not to burn yourself because it's going to be very hot. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined. As a note it will be a little bit runny but shouldn't be pure liquid.
Spread mixture onto a baking sheet into 6 small fairly flat circles. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
Once they're done place them on a wire rack to cool slightly. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. Don't skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste. (Recipe from Slim Palate with slight modifications and tips).
Top with lettuce, steak, pico and guacamole.
Shredded chicken & apples with my FAVORITE roasted brussels, toss in a little evoo with some bacon and bake at 400° for 30 min.
Steak salad with spinach, romas, sweet potato shred, lemon cilantro dressing. Steak is sauteéd on the stove top over medium heat with a little oil until cooked to your desire. Put it on a bed of spinach, top with sweet potato shred (read hash), roma tomatoes, and olives. Add a bit of this dressing for a delightful salad lunch or dinner.
Steak & spinach omelet with sweet potato side. Thinly slice steak and sauteé in a pan on the stove with a little oil until cooked to your desire. Make omelet add steak and fresh spinach inside, fold and enjoy! Slice sweet potato into medallions cover with a bit of oil and garlic if you prefer, but it is optional, and bake at 400° for 25 min.
Sauteé kale in a little oil until it is the consistency you like. I cook my eggs over hard but any way you prepare yours would be delicous. Side of sweet potatoes with garlic. Lightly cover sweet potatoes medallions (use a mandolin or just a knife) with oil and a bit of minced garlic, roast on 400° for 25 minutes or until soft and browned.
Steak slices, chopped 1 c spinach mushrooms, chopped 2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic) 1 tbsp coconut oil 8 eggs, beaten well 2 tsp. seasoning of choice, a pinch of salt and pepper. Put in 9 inch pie pan, bake at 350° for 30 min, let set another 10 minutes before serving.
Use a food processor to shred zucchini, boil for 10 min, top with pesto & tomatoes , served with lemon pepper salmon.
Zuppa Toscana Whole30 style:
1lb Italian sausage
3 parsnips, peeled and cut into 1/4 inch slices
1 small package baby bello mushrooms, chopped
1 large onion, chopped
2 garlic cloves, minced
3 cups kale, chopped
24 oz chicken broth
6 cups water
1.5 cups coconut milk
Instructions: 1. Slice sausage into small pieces 2. Brown sausage in the large soup pot 3. Add chicken broth and water to pot and stir. 4. Place onions, parsnips, mushrooms, and garlic in pot. 5. Cook on medium heat until vegetables are cooked through. 6. Salt and pepper to taste....you will need a generous amount. 7. Turn to low heat 8. Add kale and cream, stir together. 9. Simmer for about 10min. 10. Serve!