We are nearing the end of our 30 day Paleo Challenge. My hope for you all is that you not only learned a lot, but that you had the opportunity to try foods you normally wouldn’t have. Paleo is all about planning and being organized that is a really hard thing to do in this day and age with how busy our lives are. Making healthy food choices is really important for not only ourselves but our kids as well. Childhood obesity is a major problem and we can all help stop this terrible cycle. Making changes and taking a 80/20 approach will help keep you on track while still enjoying some of the treats and goodies we feel we can’t live without. Keep up the great work our challenge ends Wednesday March 21st you will have until Monday March 26th to get your measurements, baselines, and pictures done.
Simply Grilled Salmon
2 wild caught salmon fillets (about 1 pound)
1/4 cup fresh lemon juice (about 1 lemon)
1/4 cup extra-virgin olive oil
1 teaspoon pizza seasoning
1 teaspoon dried oregano
1 teaspoon fresh garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Wash salmon fillets and pat dry with paper towel. Place salmon into a large zip-lock bag.
In a medium bowl add lemon juice, olive olive, pizza seasoning, oregano, garlic, salt, and fresh ground black pepper. Whisk together until well incorporated. Pour marinade into zip lock bag with salmon and close. Let salmon marinate for one hour in refrigerator.
Heat grill pan over medium-high heat. Add salmon and grill on both sides until cooked through or to how you prefer your salmon (about 3 to 4 minutes on each side – depending on how thick salmon is too).
Serve immediately with sides of choice. Here I served over a bed of sauteed zucchini noodles with roasted sweet potato. Which by the way was delicious!
Banana Chocolate Chip “Cakies”
1 cup mashed ripe bananas, about 1 large banana
2 tablespoons creamy almond butter
1 tablespoons apple butter (optional)*
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon ground cinnamon
Pinch of Salt
1 ¼ cup almond flour
¼ cup Enjoy Life Chocolate Chips (gluten-free, dairy-free, and soy-free – delicious)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
With a hand mixer, blend together the banana, almond butter, apple butter, vanilla extract, baking soda, cinnamon, and salt. Add in almond flour and chocolate chips and stir to combine.
Using a 1 ½” ice cream scoop, scoop dough into even scoops and place on prepared baking sheet. Bake for 11-14 minutes or until cookies are slightly golden on top. Remove from oven and allow to cool slightly before removing from pan. Again, these are soft so if you remove too soon you’ll have a soft cookie crumb mess.
Taco Veggie Lettuce Cups
1 pound 100% grass-fed beef
1 bell pepper, diced (color of choice, I used half red and half orange)
2 to 3 green onion, diced
Taco Seasoning (see below)
Lettuce Leaves, washed and dried
Fresh Guacamole and Salsa
Cilantro, green onion, and bell pepper for garnishing (optional)
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1/8 teaspoon red pepper flakes ( a dash or two)
Add all of the above in a small bowl and mix to combine
In a large skillet over medium-high heat add beef and cook until no longer pink. Add bell pepper and green onion to beef mixture and stir to combine and cook for 2-3 minutes until veggies are slightly soft.
Add seasoning to skillet and stir until evenly distributed.
Scoop beef mixture to lettuce leaves and garnish as desired. Guacamole and Salsa is a must in my opinion. Enjoy!