We're getting back in the groove of things around here! Mr. and I have both been stepping back into the Box, Paleo without cheats or special snacks are happening, and we're getting back on a good sleep schedule! All of this is happening just in time to celebrate 1 year since we've started our Paleo/Crossfit Journey. It feels good to be on the journey with the glimpse of looking into the future of a continued lifestyle! Paleo is not a diet. It's not a pill or drink that you consume for a trial number of days to help you loose a predetermined amount of weight. Paleo Lifestyle has allowed us to change how we view food. We know now that Food is a Drug. Eating can still be pleasurable but it's about fueling your body and giving it the nutrients it needs to function properly.
If you already have started your Paleo Journey than you know exactly what I am talking about. If you haven't started your journey but are considering it feel free to use us as resources. We'd love to help others feel better inside and outside.
When I started Paleo within a week my complexion cleared, within a month my sleep patterns improved, within 2 months I noticed regular cycles after having been irregular since college, within 3 months I noticed improvements on my yearly blood work (cholesterol and tryglicerides), within 4 months I noticed improvements in inflammation of my joints. All I had to do was make the decision to change the way I ate turning to vegetable and fruits, meats, nuts and seeds. Seems simple enough right?
Last nights dinner was spot on. Lots of veggies and grass fed beef. I highly recommend this Emeals Recipe!
Ground Beef Ratatouille
Ingredients:
1 lb grass-fed beef (I used 2)
1 large onion, diced
2 cloves garlic, minced
1 small eggplant, diced
2 zucchini, chopped
1 red bell pepper, chopped
3 large tomatoes, chopped
1/2 tsp garlic salt
1/2 tsp pepper
2 Tbsp chopped fresh basil
Instructions:
Heat a large skillet or saute pan over medium-high heat. Add ground beef, onion, and garlic to skillet; cook 5 minutes or until beef is no longer pink, stirring to crumble. Add eggplant, and cook 5 minuntes. Stir in zucchini, bell pepper, tomatoes, garlic salt, and pepper. Cook 10 minutes or until vegetables are tender. Remove from heat, and stir in basil.
Carrot-Celery Cauli-Rice
Ingredients:
1(12oz) bag cauliflower florets
2 Tbsp Coconut Oil
2 carrots, chopped
2 stalks of celery, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp Italian Seasoning
1 cup organic chicken broth
Instructions:
Pulse florets in a food processor until it resembles rice. Heat oil in a saucepan over medium-high heat; add carrots, celery, onion, garlic, and Italian Seasoning. Cook 6 minutes or until onion is tender. Stir in broth and cauliflower; cover and cook 15 minutes or until cauliflower is tender.
Enjoy! Remember Food is a Drug #Paleo!
If you already have started your Paleo Journey than you know exactly what I am talking about. If you haven't started your journey but are considering it feel free to use us as resources. We'd love to help others feel better inside and outside.
When I started Paleo within a week my complexion cleared, within a month my sleep patterns improved, within 2 months I noticed regular cycles after having been irregular since college, within 3 months I noticed improvements on my yearly blood work (cholesterol and tryglicerides), within 4 months I noticed improvements in inflammation of my joints. All I had to do was make the decision to change the way I ate turning to vegetable and fruits, meats, nuts and seeds. Seems simple enough right?
Last nights dinner was spot on. Lots of veggies and grass fed beef. I highly recommend this Emeals Recipe!
Ground Beef Ratatouille
Ingredients:
1 lb grass-fed beef (I used 2)
1 large onion, diced
2 cloves garlic, minced
1 small eggplant, diced
2 zucchini, chopped
1 red bell pepper, chopped
3 large tomatoes, chopped
1/2 tsp garlic salt
1/2 tsp pepper
2 Tbsp chopped fresh basil
Instructions:
Heat a large skillet or saute pan over medium-high heat. Add ground beef, onion, and garlic to skillet; cook 5 minutes or until beef is no longer pink, stirring to crumble. Add eggplant, and cook 5 minuntes. Stir in zucchini, bell pepper, tomatoes, garlic salt, and pepper. Cook 10 minutes or until vegetables are tender. Remove from heat, and stir in basil.
Carrot-Celery Cauli-Rice
Ingredients:
1(12oz) bag cauliflower florets
2 Tbsp Coconut Oil
2 carrots, chopped
2 stalks of celery, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp Italian Seasoning
1 cup organic chicken broth
Instructions:
Pulse florets in a food processor until it resembles rice. Heat oil in a saucepan over medium-high heat; add carrots, celery, onion, garlic, and Italian Seasoning. Cook 6 minutes or until onion is tender. Stir in broth and cauliflower; cover and cook 15 minutes or until cauliflower is tender.
Enjoy! Remember Food is a Drug #Paleo!
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