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If you have been following my Instagram or Twitter then you know I have been trying out the Paleo diet for this week. I was very skeptical because the word “diet” is just awful and paleo cuts out my favourite things – grains and most dairy. There seems to be a lot of grey area when it comes to the Paleo diet, like some dairy is alright as long as it is full fat or you can have alcohol from time to time. It seems to me that all you cannot have is grains and wheat. With tonight still being part of the week I will have to post my dinner recipe, which looks incredible, but I just couldn’t wait to post my favourite recipes so far. 

I will start off by saying everything I tried and cooked was so full of flavour and did not have me missing the none-paleo version of the dish. I was so surprised to see that these healthy and clean recipes were so delicious and kept me feeling full without feeling uncomfortable (if you have had All You Can Eat Sushi then you know how real the pain of being full is). I mean I have done diets before and know what healthy eating is like on a consistent basis and how good you feel, but there is always a struggle behind dieting and I didn’t feel that with the Paleo lifestyle. 

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I spent a full Sunday meal prepping before the week and trust me that is key here. You want to have some staple recipes in your fridge for those busy mornings when you can’t be bothered to cook a big breakfast or put together a healthy, balanced lunch (ain’t nobody got time for that!). Two dishes that lasted me well throughout the week were these Apple Fennel Sausages (recipe by Paleomg. All Juli Bauer’s recipes are fantastic so check out her blog and cookbook!) and some fruit salad. The sausages made 10 patties and the fruit salad was enough for me to have a scoop of each day. For the fruit salad literally just buy your favourite fruits and berries and try to buy organic if you can. I opted for the organic apples, oranges and berries but could not resist the watermelon on sale! Dice it all up and squeeze the juice of an orange over top and you are good to go! 

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Follow this link to the Apple Fennel Breakfast Sausage recipe. I followed it exactly and finished it off with a little dried parsley (all about the presentation baby!). Store these in your refrigerator and heat them up with your breakfast in the morning! They burst with flavour from the fennel and apples, plus they reheat really well!

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On to breakfast recipe number two. I wanted to incorporate some protein into my meals that didn’t have to come from meat or eggs so I chose to try a smoothie bowl (A Chocolate Nut Butter Protein Smoothie Bowl<3). I adapted this recipe from Juli Bauer’s to best fit a single serving and changed up my toppings. I didn’t know what to expect with the smoothie bowl but it was rich and super filling (this baby is loaded with protein!). I think I liked it so much because every time I seem to mix up a protein shake all I can taste is the protein powder but with this you didn’t have that at all. 

Chocolate "Peanut Butter" Smoothie Bowl
Serves 1
A rich and decadent breakfast smoothie loaded with protein!
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Ingredients
  1. 1 frozen banana, cut into 4
  2. 1 cup almond milk
  3. 1/2 scoop of chocolate protein powder
  4. 1 tbsp sunflower seed butter
  5. 1/2 tbsp cocoa powder
  6. 1 tsp honey
  7. small splash, about 1/4 tsp, vanilla extract
Toppings
  1. 1/2 banana, sliced
  2. 1/3 cup paleo granola (I used an almond based granola)
  3. 2 tbsp chopped pecans
  4. 2 tbsp nut free, organic dark chocolate chips
Instructions
  1. Place all ingredients, except for the toppings, into a blender and blend until smooth.
  2. Pour mixture into a bowl and layer on your toppings of choice.
  3. Dig in!
Adapted from Paleomg
Adapted from Paleomg
Union Grove Design http://www.uniongrovedesign.com/
 My last breakfast was a take on a frittata or a classic casserole. It was a Spicy Breakfast Casserole from Ditch the Wheat that was loaded with veggies, homemade salsa, bacon, and potatoes (this is a starch that is also in the grey area of paleo but was included in the recipe so I used it). I loved this dish but am going to work on this recipe for my own liking since I found it to be too over-the-top in the potatoes and not enough egg. I am going to play around with this recipe and will post the recipe once I have perfected it (at least for myself!). 

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Now let’s tackle the lunch menu shall we!?

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My lunches consisted of lots of fresh, organic greens and protein. I found some more great recipes to try with Paleomg (this site is seriously like a one stop shop for great paleo recipes). The first is the Spicy Candied Salmon Salad with Ginger Honey Dressing. I am pretty obsessed with this salad dressing. It is the perfect balance of spicy and sweet (and I don’t eat a lot of spice). I am also not huge on salmon but realize its full of so many great fats and blahblahblah so I took one for the team on this one.

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I upped the amount of lettuce, coleslaw, and veggies and opted to do half of the filet of salmon. I also broke my salmon apart and mixed it into the salad to soak up some of that tasty dressing (I chose not to glaze the salmon since the salad dressing had so much flavour and the oranges added sweetness). I had this salad a couple of days for lunch and it is seriously delicious. Definitely a keeper in my recipe book! Follow this link to the recipe! 

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My last lunch recipe were these Ranch Chicken Salad Lettuce Cups. They were in Juli Bauer’s Paleo Cookbook so do yourself a favour and pick it up! I baked up some chicken breasts for this but you can also buy a roasted chicken. Throw in your favourite veggies, I used carrots, red onion, green onion, red pepper and avocado. Mix it all together with a paleo approved Ranch Dressing. You can make your own but I managed to find one at Whole Foods! (thank goodness!). Refrigerate the salad and spoon it into some Boston Bibb Lettuce. Such an easy recipe for lunches throughout the week and can easily be made into a larger or smaller batch. 

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My dinner recipes were just as delicious as the rest of the day and is usually when I like to make a “fancier” dish. I have always loved fish tacos so this was a no brainer. I decided to add a homemade Pico de Gallo salsa on top and there we had some delicious fish tacos. I will say I prepped a lot of the components for this beforehand so I would recommend making the slaw, salsa and avocado crema in advance, overnight is perfect! My other bit of advice is to make your own tortillas if you can or if you know of a good kind you can buy that can stand up to liquids then go for that. The kind I bought were from the vegan section of the store and they fell apart almost instantly. Lesson learned!

Fish Tacos
Serves 4
Zesty and Spicy Fish Tacos, perfect for dinner!
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Avocado Crema
  1. 1 avocado, ripe
  2. 2 tbsp fresh cilantro, roughly chopped
  3. Fresh lime juice, 1 lime
  4. 1 Jalapeño, chopped fine with seeds removed
  5. pinch of salt
Fish
  1. 1 tbsp cayenne pepper
  2. 1/2 tbsp paprika
  3. 2 tsp chili powder
  4. 1 tsp garlic powder
  5. Fresh Sea Salt, about 1/2 tsp
  6. 4 Tilapia fillets
  7. Fresh lime juice, 1 lime
Slaw
  1. 1/2 package coleslaw mix
  2. 1/4 package carrot slaw mix
  3. 1 shallot, minced
  4. 1 green onion, chopped
  5. 2 tbsp fresh cilantro, roughly chopped
  6. Fresh lime juice, 1 lime
  7. Pinch of salt
Salsa
  1. 5 Ripe Tomatoes, I used organic
  2. 1/2 red onion, chopped
  3. 1 Jalapeño, minced and seeded
  4. Fresh Lime juice, 1 lime
  5. 2 tbsp fresh Cilantro, chopped
  6. Generous drizzle of olive oil, about 2 tbsp
  7. 1 tsp sea salt
Tacos
  1. 12 Tortillas
  2. Lime wedges
  3. Cilantro for garnish, optional
Instructions
  1. Place the ingredients for the avocado crema in a blender or food processor and blend until smooth. Put mixture into a container and refrigerate until ready to use.
  2. Place all all ingredients for the salsa into a medium bowl and mix well. Cover and refrigerate until ready.
  3. Place all of the ingredients for the slaw in a medium bowl and mix well. Cover and refrigerate until ready.
  4. Preheat the oven to 400 degrees.
  5. Line a baking sheet with parchment paper or a silicon baking mat. In a small bowl mix all of the spices and salt for the fish. Place the tilapia on the line baking sheet and pour the lime juice over top. Sprinkle about half of the spice mixture over the fish and flip to repeat on the other side. Bake for 10-15 minutes or until the fish is flaky and hot in the middle.
  6. When the fish is done, assemble your tortilla shells and spoon desired mount of slaw and salsa on top. Tear pieces of the fish and place on top of the slaw and salsa. Drizzle or spoon over the avocado crema. Finish with some extra lime juice and cilantro if desired.
  7. Enjoy!
Adapted from Juli Bauer's Paleo Cookbook
Adapted from Juli Bauer's Paleo Cookbook
Union Grove Design http://www.uniongrovedesign.com/
The last recipe I am going to share is this Spaghetti Squash Carbonara. I have never made spaghetti squash before and was pleasantly surprised by how filling it was and how delicious it was. I am a pasta fanatic. I could seriously eat it everyday. So it was essential to find a recipe that was healthier and had the same appeal that a bowl of pasta would. This meal did the trick!

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This had all the flavours os a classic Carbonara but I am not going to lie to you, it is obviously not pasta. You don’t feel like your eating a spaghetti noodle but it is a dish that can stand on its own, it doesn’t need to be pasta! It is so good and I will definitely be making more spaghetti squash in the future. 

Try out some of these recipe this weekend or even try out a paleo diet next week! I am going to continue this healthy eating but I am not going to cut out the foods I love either. I don’t need to get rid or wheat, grains, dairy or the foods I love, I will just incorporate healthier meals and ingredients into my regular routine. I believe in balance and this week’s paleo menu has shown me I definitely needed better balance in my eating habits! 

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Cheers to all the Moms this weekend for Mother’s Day! Have a lovely and relaxing weekend everyone<3!

xo Brit