Paleo


Looks good to me, I’d probably skip the Fage and just add some Sriracha, but if you don’t follow paleo, yogurt is cool

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Not in the mood for a heavy dinner and want to feel super clean in the morning? Here is a a healthy natural diuretic mix!

– 3 steamed artichokes  – steam for an hour , then let cool , eat the leaves and work hard for that super high anti-oxidant heart!

– wok up a bunch of asparagus and a red pepper in a tablespoon of EVO with garlic and add a tablespoon of Fage 0% yogurt on top for a little kick.

Yummy in the Tummy!

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Chock full of vitamins C, A and K, you can’t afford not to add this food into your diet. It’s a member of the cruciferous family of veggies (ya know your broccoli, kale and Brussels sprouts) 2015/01/img_6941.jpg
These baby Bok Choy cooked up nice and fast in a sauté pan. I used about a teaspoon of coconut oil, sautéed the garlic for a minute or two and then added the Bok Choy (after rinsing and cutting off the bottoms).
I also threw in some red onion for color and drizzled sriracha sauce on before eating. Really delicious, low calorie mid-afternoon snack.

Paleo NoodlesI’ve been experimenting with the Paleo diet lately to see how it feels, and it feels really good. I know it’s not a new diet plan, especially being all “caveman”-like, but, I never gave it much thought before on account of it seeming so difficult to follow. No grains, no dairy, no processed sugar. ARGHHHHH.

That always seemed hard to do, but, forays into intermittent fasting kind of opened the door to me thinking following this kind of diet plan is not so hard after all.

And actually I have made these kinds of noodles before, and was very excited to see a recipe for them in a paleo cookbook. Only a couple of changes to the sauce, peanuts are a no-no on the paleo diet, but all other nuts and seeds are okay.

Paleo Noodles (makes 4 servings)

Ingredients

2 large zucchinis

1 clove garlic

Juice of one lime

Red pepper flakes

1/2 teaspoon rice vinegar

1/2 teaspoon soy sauce (not paleo ingredient)

1/4 cup sunflower seed butter

1/4 cup almond milk

Method

1. Julienne the zucchini via a mandoline into noodles, set aside

2. Mix all ingredients from garlic to almond milk in a food processor to make a sauce, add almond milk after all ingredients have been blended.

3. Pour the sauce over the noodles, distribute evenly over all the noodles.

I added leftover chicken to the noodles, but, any protein will do or even some cut up veggies.

~125 calories, 450 mg potassium, 5 g/protein, 32 mg/vitamin C per serving