Paleo Week 3 – Jeri’s Corner: Fitness and Food

I actually like what I have been eating on Paleo, minus the weight gain!  I am still going to continue until the end of March.  Last week while grocery shopping I came across a vegetable, Jicama.  Now, I have seen this vegetable plenty of times before but was never really interested in what it was.  In preparation for this week, I decided to see what this vegetable is all about.

Jicama, a root vegetable that is similar to a potato, but wetter and crunchier.  It is slightly sweet and nutty as well as good to eat cooked or raw.  I LOVE LEARNING NEW THINGS!  Just say the word potato and I am all over it.  As much as I love to eat hash browns, I must try this ‘lighter’ version in my hash.

Here is what I have prepared for the week!  I hope you find something useful.

Breakfast

Organic Applewood Bacon and Hash browns

  • 2 Slices Bacon
  • 1 Egg
  • 1 1/2 cup of mixed chopped peppers
  • 1/2 yellow onion, chopped
  • 1 Jicama
  • 2 tbsp Olive Oil

First, peel the skin of the Jicama.  You can either shred it or chop it.  I decided to shred it.  Once this is done, put it off to the side.  In a skillet, heat the olive oil and add the onions and peppers.  Cook until the onion is translucent.  I wanted to keep the peppers crunchy so once the onion was done I removed everything from the pan.  Add the shredded Jicama to the pan and cook it as if it were shredded potatoes.  Remove from the pan and mix in the onions and peppers.

Meanwhile, in a different pan I cooked the bacon and tore it up into pieces and set it aside.  Not sure if this was a good move, but after the Jicama was cooked I grabbed just enough for 1 serving and added it to the bacon grease along with some of the peppers, onions and bacon, before I combined all of the ingredients in with the cooked Jicama.  Sautéed the ingredients for about 5 minutes or so and made a little hole in the center of the hash and fried an egg.  I added a little salt, pepper and Italian seasoning and that’s all she wrote!  I have a potato replacement!  You must try this vegetable.

Jicama Hash Browns

Jicama Hash Browns

Lunch & Dinner

Thanksgiving 2012 I prepared two turkeys.  One I ate and the other one I froze to be eaten at a later date that happens to be now.  It will be paired with Mashed Cauliflower, aka mashed potatoes, and spinach.

Mashed Cauliflower

  • 1 head of Cauliflower
  • 1 Garlic cloves
  • 5oz can of Coconut Milk
  • 1/2 cup water
  • add salt and pepper to taste

Cut the flowers from the head and place in a pot of water until cooked, medium heat for about 15 to 2o minutes.  Pour the cauliflower into a strainer and rinse with cold water.  In a pot, simmer the coconut milk and one garlic clove for about 10 minutes.  Take the cauliflower and place into a blender.  Blend until semi smooth and then add the coconut milk mixture and continue blending until smooth.  It is ready to eat.

Turkey, Mashed Cauliflower, Spinach

Turkey, Mashed Cauliflower, Spinach

Snacks

Biscuits, the recipe can be found at Paleo Effect and they are delicious.  I made a double batch that gave me 12 biscuits.

Paleo Biscuits

Paleo Biscuits

Baked Bananas, the recipe was taken from the book, The Paleo Diet for Athletes.  Tastes ok, but I think it needs some ice cream and Ameretto.  Since I can not have either, this will have to do as a sweet snack.  It does not photograph well so I will leave you with the recipe.  I would imagine the next time I make this it will be with modifications!

  • 4 Bananas
  • Recipe called for 1/4 cup Olive Oil.  I used Coconut Cooking Spray.
  • Juice and grated rind of 2 lemons
  • 1 tbsn vanilla
  • 1 tspn cinnamon

Preheat oven to 350.  Spray cooking oil in a baking dish.  Slice bananas in half and place cut side down.  Squeeze juice over bananas and add the vanilla.  Then sprinkle with the lemon rind and add the cinnamon.  Bake for 15 to 20 minutes.

I also have my cranberry scones in the freezer, Honey Crisp slices, homemade granola and Blood Oranges.

Enjoy!

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