{day 3 // an update}

Yesterday’s breakfast: 1 egg scrambled with salsa and bacon; black coffee.

Yesterday’s lunch: leftovers from night before dinner of sweet potatoes and hamburger patty; Lara bar afternoon snack.

Last night’s dinner: chili :) Dessert: bananas seared with coconut milk, cinnamon and agave.

Breakfast today: fried egg plain; coffee.

So, Lara bars. I was told when I first heard of paleo a few years ago that, since Lara bars are still processed, it’s best to avoid them. I think this could be debated without resolution. So, for us and our lifestyle, we’re pro-Lara bars. They make an easy, good snack. I just get the ones with paleo ingredients. My fav is the key lime pie - holy cow, it’s good. Tastes just like a lemon bar.

Tonight, I’ll be making a grilled chicken and spaghetti squash dish that I can’t wait to try out. I’ll share if it comes out ok :)

{paleo lunch on the go guide}

A few places we frequent and various options that are decent without eating like a rabbit……

Smashburger:

Sweet potato fries – with or without rosemary garlic

Salads without cheese, balsamic vinaigrette dressing in lieu of cream dressings

Any burger or chicken without the bun or cheese

 

My fit foods:

Stone oak beef stew

Almond crusted chicken

Better beef and broccoli

Fit nugget nation

Wes’s country dinner

Turkey meatloaf

Salmon and vegetables

Chicken and vegetables

Ninja tenderloin

Pear salmon

Chargrilled crazy chicken

 

Chipotle bowl/salad:

Meat (I usually double it or get barbacoa)

Lettuce

Veggies

Salsa (no corn)

Lime juice

 

Dickey’s bbq:

Meat (no sauce)

Green beans

 

In n Out:

Protein style, no cheese

 

Whole Foods / Central Market:

Rotisserie chicken (look for the ones without sugar)

Grilled chicken or steak

Veggies

Fruit

 

Boston Market:

Rotisserie chicken (you can buy any quantity – whole, half, quarter)

Green beans

 

Texas de brazil express:

Salad

Meat

Veggies

Balsamic, oil & vinegar, or chimichuri

 

La Madeleine:

Caesar Salad with oil & vinegar or balsamic vinaigrette in lieu of Caesar dressing

Spinach salad with chicken

Wild field salad with chicken

Roasted pear and prosciutto salad – no cheese, oil & vinegar or balsamic vinaigrette in lieu of blue cheese dressing

Vegetable soup

Eggs, bacon, sausage, with fruit

Omelette with meat, veggies, no cheese

 

Eatzis:

Chef’s corner meat

Any soups that don’t contain grains or dairy

Salads without cheese

Meatballs with sauce

Vegetables

 

Here we go a-paleo….. again.

Today is day 1.  And of course, I’m blogging to keep me accountable.  

The goal this month is to find a sustainable way of eating that falls somewhere in the 90% compliance with paleo for both me and hubby.  

He is actually more my challenge ;)

90% to our family means:

Todd can enjoy his coffee however he needs [read:wants]; but I will be transitioning to black.

We will be cutting out cheese except for the occasional parmesan or goat cheese at a cheat meal.

We will be eating out, most frequently during the work week for lunch, and not stressing so much about how foods are prepared or quality as much as food type.

When we eat at home, it will be strict, since I’m preparing it.

So, this morning, we had eggs and turkey bacon.  Pretty simple.  Coffee, his jazzed, mine boring.  

And for lunch, until I can get ahead of our schedule by making dinner with enough for leftovers, I compiled a quick list of viable options that we can make do with as needed.  I’m posting that separately for ease of sharing/finding in the future.  

So here’s to the merry merry month of paleo May!  Wish us luck ;)

{Breaking Up Is Hard To Do}

 Dear Lurong Living Paleo Challenge, it’s over.  It’s not me; it’s you.  You told me from the beginning that we would have only 9 weeks together, and, at that time for me, it felt like it would be an eternity.  But I could not have been more wrong.  The hungry, tired hours turned into days, and days stretched into weeks.  Before I knew it, our brief stint had vanished.  And so had 15 lbs, btw.  I knew you couldn’t leave me without taking a piece of me with you.  And no worries.  I have no problem parting with those 15 lbs and 7.5”.  

This is not to say that you didn’t leave an impression on me as well.  Like I said, you are the one calling it quits.  I will be forever changed by our time together.  Even just the past couple of days feels so wrong when I’m not with you.  It’s like I don’t know how to live my days any longer.  When I cook my paleo breakfast each morning, I reminisce of our recent meals together and know that continuing to be grain-, dairy-, and processed sugar-free is one way that I can honor what we had.  It feels strange when I do happen to consume grains; it’s like I haven’t eaten at all, and I crave real nourishment, like only you could give.  

I know that life won’t be perfect from this point forward, but I will strive to be the kind of person that you would respect and would be proud to call yours.  My life just isn’t the same any longer, and I have you to thank for that.

xoxo

sarah, what’s left of me

Paleo Pad Thai adapted from “Paleo For Foodies”

  The original recipe is found here: http://www.paleoforfoodies.com/2011/03/paleo-pad-thai.html.  I modified it based on some personal preferences / food phobias ;)  

Here’s what I did……

In lieu of spaghetti squash (because I am SO over it), I used this awesome little broccoli & carrot slaw that I found at Whole Foods.  Crispy, fresh, and void of that sweet flavor that spaghetti squash has as well as the mush.  I also used about 2 cups of the bean sprouts - because they’re hella good.  

Mod #2:  I used almond butter in lieu of sunflower seed butter.  Why?  Because I already had it.  #cheapskate.

I also left off all of the garnishes.  My hubby is out watching the UFC title fight, baby is in bed, and my dog really doesn’t care much about how my food looks - she will beg for it regardless.  And I feel that garnishes simply get in the way of me and my food.  

Lastly, I have this weird OCD thing (shocker) about using as few dishes to prepare a meal as possible (also that the kitchen has to be clean by the time the meal is finished as well - which takes TALENT!!  trust.).  So, this recipe calls for 4 prep dishes at minimum, plus the wok.  That’s a lot of cleaning.  So, I added the chicken to the pad thai sauce once it was done cooking rather than keeping them separate.  This means that once the eggs were cooked, I dumped in the veggie slaw, then the pad thai WITH cooked chicken, then the almonds and lime juice.  This reduced my prep dishes by 1, and I was cool with that :)  Efficiency!!

I have to say - I think this has been my fav paleo meal so far….  It had so much flavor.  And I loved how light it was since there were no noodles, just the veggie slaw.  You have GOT to try this one…  

And here’s the original recipe copied below:

"Ingredients:

Chicken and Marinade:

- 1-1 1/2 lb raw chicken breast, sliced diagonally into strips

- 2 cloves garlic, minced

- 2 tsp arrowroot starch

- 3 tbsp coconut aminos (soy sauce substitute)

——————

- 2 tbsp oil (use coconut, sesame, olive oil, etc)

- 1 cup scallions, chopped

- 4 garlic cloves, minced

- 3 whole eggs, beaten

- 1 cup bean sprouts

- 1 cup purple cabbage, chopped (about 1/4 small cabbage)

- 1 large carrot, shredded

- 1/2 cup slivered almonds

- 2 1/2-3 cups (really depends on how noodley you want it, I only used two heaping cups and it turned out great but I felt a little more would be better for the 1.5lbs of meat I used!) cooked spaghetti squash

- cilantro, for garnish

- red jalapeno/thai pepper, minced, for garnish

- lime, cut into wedges (I use 1/4 for each dish)
———————

Pad Thai Sauce:

- 2 tbsp tamarind paste (DO NOT omit this, its very important…took me forever to find it—Whole Foods carries it now!)

- 1/2 cup boiling water

- 2 tbsp fish sauce

- 3 packets of stevia

- 1 tbsp apple cider vinegar

- 2 tsp chili sauce, or substitute 1/2 tsp with chili pepper flakes or cayenne (adjust according to taste)

- 2 1/2 tbsp Sunbutter (sunflower seed butter)


Directions:

1. Mix the 2 tbsp of tamarind paste with the boiling water in a small dish and set aside.

2. In another bowl, combine the fish sauce, stevia, apple cider vinegar, chili sauce, and sunbutter. (After you’ve chopped some veggies for a while you can mix in the tamarind and water with the rest of the pad thai mix).

3. Place a wok over high heat and add 1 tbsp oil. Once hot (wait about 2 minutes to make sure its sizzling!) drop in your marinated chicken pieces, along with the marinade (if it starts smoking at any time, turn the heat down a little, but not too much, you want to sear in the juices!) With two spatulas, wooden spoons (or whatever works!), constantly toss the chicken until cooked (about 5-8 minutes, if you aren’t sure, take a small piece and cut it in half—its better to test it than to overcook it!). Once the chicken is cooked, set aside to add in later.

4. Reheat the wok over high heat with another tbsp of oil. Once hot, add in 1/2 of green onions and fry for about 30 seconds before adding in the garlic. Let cook an additional 15 seconds. Add your beaten eggs to the pan. Once they begin to set up (15-20 seconds) begin to scramble with your spatulas.

5. Add the following ingredients in this order and toss after each:

- Spaghetti Squash

- Pad Thai Sauce

- Purple cabbage

- Shredded carrots 

- 3/4 bean sprouts

- 1/4 cup slivered almonds

- cooked chicken 

Toss everything to mix thoroughly. Don’t cook longer than a minute or two though! Nobody likes mushy Pad Thai!

6. Serve immediately. Garnish with remaining bean sprouts, green onions, slivered almonds, lime wedge (to be spritzed over the Pad Thai of course!) cilantro (optional), and red jalapeno/thai pepper (optional). ”

Hey can you please send me the recipe for the banana bread french toast? It looks delicious! Love your blog btw.

Sure!  here you go:

In a small bowl, whisk together:

1 egg

1.5 tbsp coconut powder

1 tbsp coconut oil

2 tbsp water

1/4 banana thinly sliced

1 tbsp agave

1 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

1/2 tsp vanilla

1/4 tsp maple extract

Then pour onto a greased microwave-safe dish about the size of an 8” plate (I actually used a plate because my plates have high sides).  You could use an 8” round glass baking dish alternatively.  

Microwave for 2 minutes on high or until the bread is spongey and moist.  Not an exact science, but you def don’t want it overcooked.  So, go a minute at a time the first two minutes, then maybe 30 sec longer if it’s still not done.

Cut into pie shapes if you like, then lay each piece into a mixture of egg and cinnamon, coating both sides.  Set into an oiled frying pan.  Fry each side for a couple of minutes until they are nice and golden.

To make the syrup, I used a couple of tbsp of agave and 1/4 tsp maple extract, heated in micro, and poured on top with more sliced bananas.

And then try not to eat it in less than 5 minutes.  I dare you ;)