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9 Go-To Recipes

Happy Birthday Mom!!

I know you have expressed wanting a cookbook, but that just wasn’t in the cards for 2018. Instead I’ve put together my 9 go-to recipes. These are the recipes we make ALL the time and a few of the have been staples for years since I learned how to cook.

 

Breakfast

Sweet Potato Hash – I’ll make this on Sunday, quadrupling the recipe so it lasts us for the work week. We warm it up in a skillet making little nests for our eggs. To cook the eggs thoroughly, we just cover the skillet for a few minutes. Quick and easy breakfast during the work week. I should say we prioritize eating a solid breakfast, even if that means waking up 30 minutes earlier to make and eat it.

Shakshuka – Perfect for weekends! We also have used a 14oz of diced tomatoes when we don’t have any fresh ones on hand. Serve it with a piece of toast and/or some avocado. Zach and I will split this, maybe even add another egg if we could fit it in the pan.

Chia pudding – Enter chia pudding when I discovered I could no longer eat eggs. I add Vital Proteins Collagen Peptides to mine to up to the protein content too. The best part is you can constantly switch up your toppings – fruit, nuts, nut butters, cacao nibs, seeds, jams, etc. I’ve even added bacon too it!  You can’t really get bored with it. Although, it says 2 servings, I often found it so filling that it would last more like 4 days. This could also be dessert! This is also our go to when traveling, travels well to eat later.

 

Dinner

I’m not adding a lunch section because we usually have leftovers for lunch. We’ll double dinner so we have something to eat the next day.

Roasted chicken is a weekly staple in our house. It is super easy, versatile, and will have leftovers for at least 3 days, if not more. At a minimum, you’ll need a whole chicken, extra virgin olive oil, sea salt, and pepper. That’s it! Everything else can be customizable to your liking. We often cut half a lemon and half a small onion to stuff inside the bird. In the summer time, we may add fresh herbs from the garden – thyme, rosemary, and/or oregano.  You could also add any spices you want. How to cook: Pre-heat the oven to 425. We choose to cover the bird initially with tin foil to minimize the fat splashing around and remove it for the last 30 minutes, it will still be crispy! Every 30 minutes we baste it by taking a spoon and just pouring the drippings back all over the bird. Our favorite is to add some sort of vegetable to the pan for the last 45 minutes ish. These are our absolute favorite veggies ever, they are so tastey and sinful covered in all the chicken drippings. Our favorites are potatoes and butternut squash, but root veggies and squashes are the best. Overall, it takes about an hour and half for a 4lb bird.  Also, don’t forget to save all the organs that come with the bird (neck, liver, heart) and ALL of the bones! We put them in a freezer bag until it is full for broth.

Nom Nom Paleo’s Bone Broth – It is so much cheaper to make your own broth!! You can use any bones you save as well as organs – no waste!  This recipe is what I used when I first started making bone broth and reminds me of my childhood in NYC with my Dad’s family. I know there is controversy regarding whether or not it is as beneficial to make bone broth in the Instant Pot, but it is just easier! You could also do this in a slow cooker, which she has a link to as well.

Crispy Coconut Kale with Roasted Salmon – Served with coconut rice! This is so good and relatively quick to make. I’ve never made this with sweet potatoes since we get them daily with breakfast, but I would recommend either doing potatoes or rice, not both in one meal.  We also usually use a fillet instead of portions – it’s cheaper!

Apple & Bacon Stuffed Pork Chops – Make these! Do not worry about making a pocket in the chops, we just pile the stuffing on top and around them when we put it in the oven to finish. Also, recommend searing the fatty side of the pork chop, it just makes it so much tastier when you bite into it – so it does require you to put it on its side and hold it there with tongs so they don’t plop over.

Stuffed Sweet Acorn Squash – This is a really delicious savory meal for the winter and you can always switch up the type of meat you use, like chorizo, as well as mix-ins. We always have left over stuffing as well.

Seafood soup – Make this if you want to impress others! It is really easy to make and makes ALOT.  We often serve it over rice as well.

ENJOY!!

 

 

 

 

 

 

 

Food Allergies vs. Sensitivities

The common misconception is that people who chose to eliminate specific foods are picky eaters, inconvenient and just doing the latest fad.  The truth is that some people have become in tune with their bodies and notice adverse effects when certain foods are consumed.  Everyone’s reactions are different in how they manifest.

For example, while eating out I may ask if something is “gluten-free”. Almost every time the person will ask “Are you allergic or is it a preference?”.  This question erks me. Who cares if it is my preference! If I want something gluten-free I should have the confidence in knowing what I’m eating is just that! And to be honest, now when posed with that question, I tell them I am allergic.  I won’t die if I have it, but my body will tell me it is angry with me for consuming it.  It’s my choice that I don’t want to eat gluten, others shouldn’t sabotage it.

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Giving in to Supplements

My belief has always been that the food we consume can heal us. However, I was reminded that our food does not contain the same nutrient content as it once did as the soil our food is grown in is often nutrient deficient due to monoculture, pesticides, etc.  Although I’ve drastically overhauled how I eat, it is clear something is still fucked up – could be I’m not digesting my food properly and/or not absorbing nutrients. Honestly, I’m at my wits end over here, so I have finally caved on supplements.

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Health Update

At the end of last year, I had given up hope on healing my body. I felt like I had done everything right – I eat a clean diet, minimal sugar, followed a leaky gut protocol for 30-days, reduced my workouts, and had significantly reduced my stress. But my face remained the same and it seemed other things were starting to pop-up — dry skin around my hairline and muscle fatigue in my shoulder which can be bad at times.  I had researched a low-sulfur diet, but honestly it was so restrictive I was hesitant to implement it – okay I don’t want to. I basically told myself, screw it until the renovation is done because at the end of the day, I think it is the culprit for most of my issues. Full disclosure – I don’t clean often and with the reno it is ALWAYS dirty that I don’t see the point.

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Healing SIBO and Parasites

We passed!! The NYC NTP class did it!  It has been 3 weeks since passing my final for my NTP certification from the NTA! Ah, now what do I do with all my free time?!?!

Well, guess what isn’t resolved? Yup, face rash not gone, still red and getting itchy again!! (yeah the kitchen reno isn’t done either, but I have very little involvement in that)

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Training for Success

Do you have to eat every 2 hours? Get HANGRY if you don’t?  Are you able to go go go all day long then crash once you actually sit down?  Require a giant glass of wine/beer after work just to “unwind”?  Use working out to beat yourself up as a stress relief?  Have trouble falling asleep? Wake up in the middle of the night, unable to fall back asleep?

This defined me.  Family and friends knew meals and snacks were a necessity if you didn’t want the bitch to come out.  Missing a meal was never an option.

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I Heart Fat

I eat saturated fats and cholesterol, with no regrets!  Over the last few months since starting the NTP program, I’ve had a few people ask me regarding my fat intake.  Our media has demonized cholesterol over the decades and now we are terrified of saturated fats and cholesterol.  I do not understand how our government and media allowed this – literally making us unhealthy and sick.  But on the positive side,  there is a shift occurring, people are starting to take their health in their hands and eat fat and less processed foods.

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2017 Triathlon Season

Today was a wrap on the 2017 triathlon season!  Since my first one last year, I have fallen in love with this race.  I completed 3 Tris this year – one was suppose to be an ocean swim, but due to rough waters it was cancelled (Islandman Triathlon in Avalon); another in a pool which I’m not a fan of the serpentine style race (Lititz RecCenter Triathlon); and a lake which was awesome, even if my shoulder was acting up and I had to breast stroke the entire distance (Marshman Triathlon in Marsh Creek State Park).

Like all my half marathons, I really do need to start properly training for these events.  I do believe going to CrossFit a few times a week does help build strength and endurance, but CrossFit does not prepare you for sitting on a bike for extended period…Luckily you can swim however you want so there is always breast stroke. I would actually like to do better so I really need to start freestyling and conserving my energy for the other 2 legs.  Maybe next year I’ll properly plan and train for any Tris I decide to compete in….I do always say this for whatever race I sign up for…one day tho!

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Nutritional Challenge – Changes

Day 7 of no sugar, gluten, dairy, or alcohol.  Eating healthy doesn’t mean you can’t have delicious and tasty food!

Only 1 day of slip ups which for the most part were out of our hands…look I know we could’ve CHOSEN to not have alcohol or dessert, no one was MAKING us consume these things. But stressing out about our food choices will not benefit our bodies either. So yes, we had beer (Zach) and champagne (me) and ate desserts (shared mini desserts and didn’t Repeat the same one). The food at the wedding was amazing and I’m sure there was sugar and hydrogenated fats in there, but I didn’t stress about it. We did make the conscious effort to not eat bread at dinner and didn’t stuff ourselves. So I’ll take that as a win while dining out.

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Nutritional Challenge – WHY?

Starting today, for the rest of the month – NO GLUTEN, SUGAR or DAIRY!  My snacking has gotten out of control the last few weeks, the worst part is that I’m not even hungry! I’m just eating because I need a mental break and do something else.

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