5 Great Paleo Recipes for Early Fall

5 Great Paleo Recipes for Early Fall

1: PaleOMG; 2: Against All Grain; 3: Detoxinista

These are the Paleo recipes we loved this summer and will continue to use as long as the grill isn’t covered by snow! These recipes maximize fresh ingredients and flavour “wow”s:

One. 4th of July Triple Protein Burger – PaleOMG

We haven’t decked out this burger quite like Juli has in this recipe (though why exactly, I’m not sure – it looks delish!). Mostly, we use her spice combo to wow our taste buds and our guests, whether or not we add cheese and bacon to the burgers. You’ll never want to add egg or bread crumbs to your homemade burger patties again!

Two. Grain-free Hamburger Buns – Against all Grain

Pair those burgers with these simple and tasty grain-free burger buns by Against All Grain. They don’t take long to make and they taste great.

Three. Grilled Zucchini – Food.com

This is the recipe we started with, but now I just sort of throw whatever into a ramekin with grapeseed or avocado oil. I always include salt and fresh pepper, and usually garlic powder and some dried chili flakes for a bit of kick. Or Italian seasoning. Then I brush the mixture generously onto both sides of the sliced zucchini and lay the slices onto a hot grill. I’m pretty sure I won over my non-zucchini-lover with this one!

Four. Flourless Chocolate Cake with whipped cream and berries – Detoxinista

You couldn’t imagine a simpler, richer, healthier, more moist, more chocolatey cake! We’ve served this to a few different non-Paleo groups and people have always gobbled up seconds! My favourite way to serve it is alongside some whipped cream (either with coconut milk or good-quality heavy cream) and fresh berries.

Five. Perfectly Seasoned Chicken – Well Fed by Melissa Joulwan

All of these recipes are simple, but this is the simplest and easiest to remember by far. And you will use it over and over and over and over! It’s great for both BBQ and oven cooking.

Grab your room-temp chicken (breasts or thighs, whatever) and generously (and I do mean generously!) sprinkle the following on all sides:

  • salt
  • garlic powder
  • paprika
  • freshly ground pepper

Oven: Place seasoned chicken pieces either on a baking sheet covered with parchment paper or a glass or ceramic baking dish. Roast uncovered at 425 degrees Fahrenheit for 25 minutes.

BBQ: Place seasoned chicken pieces on preheated grill at approximately 475 degrees Fahrenheit. Flip after 7-10 minutes to get grill marks on the other side and for even cooking.

There you have them: five easy, Paleo, and fool-proof recipes that your guests will be raving about and begging you for! You’re welcome.

Happy eating!

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Paleo: It’s Back! (Bonus: our favourite Paleo recipes)

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I know, I know. It’s been aaaaaaaaaages. There are no excuses, but when you have a full-time job and a man and a dog and a house and you co-own a website that showcases the best things to see, do, and buy in rural Ontario, well, your blog moves to the back burner. For years. And years.

But today I decided to grace you with my presence because I wanted to tell you that I’ve gone Paleo. Again. This time, apparently, for good. Or at least for the foreseeable future.

Something’s Gotta Give
After gaining and losing and gaining and losing my “freshman fifteen,” then moving in with Johnathan and doing my last (read: super-stressful) year of school and getting a “big girl” job, etc., those fifteen became more like thirty and nothing was fitting anymore and I decided (again) that enough was enough. I declared that, as of the first Monday in February, I was going to start another Whole30.

YES, I knew that prepping and cleaning would take a lot of time and energy. YES, I knew healthy food would cost more. But I was adamant. Johnathan agreed that he would eat what I cooked (taking into consideration that he doesn’t like to eat everything that I like to eat) and go along for the ride.

So the adventure began… 8 weeks ago. Feels like forever, but for many Paleo-eaters, it’s only the very beginning.

The Return of Real Food
I started cooking Whole30-friendly dishes for both of us: no grains, no sugar, no legumes, no potatoes, no corn, no additives or preservatives, and no dairy for me. As the month went by, my would-be Whole30 turned into Paleo as I found recipes that used honey or maple syrup and made “Paleo-ified” desserts and tortillas and other such indulgences. Johnathan kept his cheese and coffee cream and I started meal planning.

And here we are. We’ve each lost roughly 15 pounds (we don’t own a scale, so the actual amount is a mystery to everyone), our taste in food is changing, and we feel great!

Striving for Balance
At the end of our first month, we decided to “eat socially,” but to stay Paleo during the week. We have few friends and zero family members on special diets, and we don’t want to be “those people” that refuse to eat what is served. Okay, we did that a bit during our first month, but not anymore.

Yes, we may pay the price for it, and we try to make clean food choices when possible, but we are determined to be polite about it.

On our Table…
In case you’re here more for the “Paleo” tag and less for my story, here are some of the Paleo recipes that we LOVE and make often:

That Coffee Cake Banana Bread will definitely make you say “Paleo? OMG!”

‘Til next time…

Whole30 Egg Salad

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I’m just going to jump in cold with this one, even though I haven’t written anything fresh here for over a year (don’t judge).

I’ve had a request for my exact Whole30 egg salad recipe, so I am happily acquiescing. I didn’t actually know my exact recipe, so I had to make it the other day to come up with an approximation that would work.

Without further ado, Whole30-compliant egg salad:

3 hard-boiled eggs, chopped
1 1/2 Tbsp. mayonnaise (make your own with this recipe)

1 tsp. Dijon mustard
1/8 tsp. paprika
sprinkle dried dill
salt and pepper to taste

Mix all ingredients together and dig in!

Optional (and flavourful) add-ins: onion (of any type), celery or cucumber (for a bit of crunch), avocado! This last one should really not be in the optional section, because avocado makes everything better!

Adjust proportions to taste. Get creative. Try omitting the Dijon and paprika and adding curry powder or paste.

And let me know how you make out or what your other ideas are!

omelette

Real Food: Life after the Whole30

omelette

Many of you have read all about my recent adventures with food, or, more accurately, lack of many “normal” foods. Towards the end of February, I started what ended up being 54 days of the Whole30 diet, as proscribed by the Whole9 Life founders Dallas and Melissa Hartwig. Yes, that “30” in there refers to 30 days, but I decided to go hard-core and do 60 54.

You will probably also be able to tell from the plethora of posts about the Whole30 that I enjoyed it. It was difficult at times, but it forced me to learn about good food. Real food. I had to start making my own salad dressings and using better oils. I began to use all those dried spices that had been taking up space in my cupboard. I started reading labels and growing increasingly disgusted with the food and beverage industry.

For 54 days (not including a “cheat weekend” after the first 30 days), I avoided all dairy, all grains and grain products (including corn and all of its derivatives), all sugars and sweeteners (including honey and maple syrup), all legumes (peanuts, soy, etc.), and most preservatives and additives.

After the first few days, I started to feel consistently great. I had a predictable and steady amount of energy from morning til night, and got great sleep. I was motivated to start running and do ab workouts.

I ate a lot, learned a lot, went through vegetables and eggs like nobody’s business, spent a lot of money on groceries (and I didn’t even get the ideal grass-fed organic meats I was supposed to), and ultimately lost at least 15 pounds (I haven’t done a final weigh-in since losing more weight after the diet was completed). I was getting “wholly healthy,” as I called it.

At the end of my 54 days, I needed a change of pace. Even the Hartwigs admit that the Whole30 is a bit too extreme for anyone to keep up for any extended length of time. The Whole30 is actually a stricter version of the Paleo (Paleolithic, Stone Age, Caveman, etc…) diet, and only meant to be undergone for 30 days here and there.

Having done such an intense diet for two months and then needing to break free, then finding myself in exams, then packing, then moving (to a city and in with my boyfriend=major transition), then looking for a job, and on and on, I fell off the good-food wagon. I guess I’m “lucky” to be one of those people who wasn’t wracked by cramps after every bite of “normal” food after so long an abstinence, but it was altogether too easy to fall back onto more convenient foods.

Convenience and frugality warred against my new good-food habits, and cooking for a non-vegetable-or-healthy-food lover further compounded my dilemma.

I still haven’t fully made peace between the warring factions. Farmer’s Markets have made it easier to justify the purchase of good-quality vegetables and meats, and I am attempting to home-make bread, dressings, sauces, burgers, chicken fingers, and other favourites and staples.

My plan of action is to real-food-ify my kitchen as much as possible. By “real food” I mean non-processed, non-preserved, organic ingredients wherever possible. I will use honey instead of sugar, olive oil instead of vegetable oils, organic flour and vinegar, make my own spice mixes (like seasoning salt), and generally go back to buying items without preservatives and additives.

The trick will be bringing Johnathan along with me, but I accept it as a personal challenge!

Two amazing bloggers help our real food revolution on an almost daily basis: Lisa Leake of 100 Days of Real Food, and Heather of A Real Food Lover. These ladies have made the spices and the sauces, the breads and the pastas, and have real food solutions for almost any “normal” junk-filled dish.

The bread recipe I have been making lately is from 100 Days of Real Food. It has turned out differently every time I’ve made it (I think I’ve been making it with 4 1/2 cups of flour instead of 4 1/4. Oops), but it’s infallibly delicious!

Honey Whole Wheat Bread recipe

What are your go-to real food solutions? How have you managed to wean your household off of additives and preservatives? I’d love to hear your stories!