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Archive for the tag “Cooking”

Is This Dieting? No, It’s Paleo . . .

I like baseball. I like movies. I love baseball movies. Whether The Natural with Robert Redford or Kevin Costner’s classics, Bull Durham (which also launched Tim Robbins’ career) and Field of Dreams, there’s just something iconic and all-American feel-good about them. The other thing about memorable movies is their great lines. Field of Dreams has one of the best:

That’s what I thought of this week as I got to the 20-day mark with 10 days left to go on the Whole30. I take a look at some of my meals over the last week, most of which come from Melissa Joulwan’s “Well Fed” book, available here. And, although I’ve heard that the Whole30 is just an amped-up version of Paleo eating, I sometimes find myself having a hard time believing I’m on a diet. And then I remember, I’M NOT!

This is a new way of life, not a short-term diet that I’ll yo-yo back to again and again. Or, worse, bounce to the next-best-thing diet six months from now. I know this because of the way it makes me feel and the fact that I know the food choices I’m making are healthier, but more importantly, can be maintained long-term. If I didn’t, do you think I’d be writing about it in this blog right now??? Well, hopefully not.

That’s why, with 10 days to go, I don’t look at it the end of the 30 days as a countdown. In fact, it’s barely even a milestone, since I’ve already planned to extend my Whole30 another 15 days and then maintain Paleo long-term. In the meantime, here are several pics of some of the delicious foods that have kept me very satisfied and maintained along the way (and again, the hus’ is loving this food too!). Enjoy.

Lisa

P.S. A word of caution — clicking on the photos to enlarge may make you hungry. 🙂

Chipotle Carnitas Bowl: In a pinch, I was able to grab a quick lunch out at Chipotle. I ordered the Carnitas Bowl with extra meat and no beans or rice, pico de gallo, lettuce and guacamole. Divine!

Whole Roasted Chicken and Gravy: From Nom Nom Paleo, this is a whole roasted chicken made in the crock pot, with its own gravy that’s unreal. I served it with steamed green beans and mashed sweet potatoes.

Shepherd’s Pie: This is the Italian Pie version with ground beef from “Well Fed”. I can’t even tell you how good it was. I sent some leftovers to work with hubby today and had some myself. Even better the second time around!

The Versatile Frittata: Got eggs and some leftovers? Make one of these! A little coconut oil melted in the pan, scramble the eggs and add a bit of S&P. Pour in the pan and add a little leftovers. This one has some roasted chicken and onion. One day I used ground beef and served it with salsa and avocado. Just cook on the stove until it’s mostly set then pop in the oven under a low broiler until it browns on top. Slide out of the pan and enjoy. (Remember to use a high-heat safe pan).

 

Flat Iron Steak: Pan sear the steak in a very hot pan that has melted coconut oil. For about an inch think steak, cook 4 minutes on one side, turn and 3 minutes on the second (use a meat thermometer to check doneness to your liking). Remove meat from pan and let rest. Lower heat to medium and deglaze pan with just a touch of organic beef broth (check label for additives) then add mushrooms and saute until done. Pour mushroom sauce over steak and serve with another steamed veggie (I served asparagus), a salad or both!

 

 

 

Food Too Good Not to Share (and a first time for everything)

I grew up eating spaghetti and chili. What? For the uninitiated, the closest I can come to explaining is Skyline Chili, which I actually didn’t experience until fairly recently. Skyline does a fairly good job of imitating the legendary Fred & Red’s “Spaghetti Red” of my youth, although none will come close to the original.

The now-defunct, yet iconic diner formerly located in Joplin, Mo., will always hold fond memories for me and my family, oddly enough all of whom (except me) grew up in and around the area. I just visited there all my life. And with each stopover, I insisted on reliving that glorious dish, never straying from the same order each time.

Skyline 3-Way Chili

When we couldn’t make it to Joplin, my mom would make it at home and it was a family favorite, naturally. Years later, I served it to my Chicago-born-and-bred husband and he came to enjoy it as well (although admittedly maybe not as much as the rest of us). And, eventually, I discovered Skyline. Sadly, Skyline has no restaurants anywhere near Chicago and Fred & Red’s closed earlier this year after 89 years in business. Now I can’t even visit there when I go to see my dad in Joplin. Steak & Shake is a desperation substitute.

But, what am I thinking?! I adopted a PALEO lifestyle of eating. I wouldn’t dig into a plate full of spaghetti Imagetopped with greasy chili and mounds of cheddar cheese anyway!! Right? Right. So, you can imagine my delight when I purchased the wonderful “Well Fed” book by Melissa Joulwan and found not only a Chocolate Chili recipe that is to die for, and which is also available on her blog here, but the version in the book recommends it with spaghetti squash for a slice of heaven that brings me back home . . .

It marked THREE firsts for this paleo newbie:

  1. My first “followed-to-the-t” paleo recipe (I’d been winging it before now)
  2. My first meal sampled from the “Well Fed” book
  3. My first experience with spaghetti squash
Image

Finished dish with fresh avocado and green onions

I’ll sum up what I discovered in two words. Home run. Seriously delicious. The leftovers? Even better. And the hus’ loved it too. Here is a pic of my own concoction. Needless to say, I thoroughly recommend it. This Whole30 thing is a snap! 🙂

P.S. Would love to hear from you if you like your spaghetti 3-way, 4-way, 5-way or otherwise! And doubly so if you’ve had this paleo version that I think outscores them all!

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