Paleo Week 4 – Jeri’s Corner: Fitness and Food

No Comments » Written on January 20th, 2013 by
Categories: Food
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Being Paleo

On my way to one month down.  It is going by very quickly.  One important thing that I have noticed is that being prepared with meals or snacks will help remove the temptation of eating things not Paleo.  Below are some of the things that were prepared for this week.

Breakfast Casserole

This recipe was taken from Paleo Effect.

  • 2 Small Sweet Potatoes
  • 3 tbsp EVOO
  • 2 Chicken and Apple sausages or Pork with casing removed.  I would actually go with 4 sausages.
  • 1/2 Yellow Onion, chopped
  • 4 Eggs
  • 1/4 tsp Sage

I used an 8 x 12 glass baking dish.  The original recipe calls for an 8 x 8 glass baking dish.  Set oven to 350.  Grease the baking dish.  I used coconut oil cooking spray.

Shred sweet potatoes into hash browns and spread them into the baking dish.  Heat 2 tablespoons of EVOO and add the chopped onions and chicken.  Cook until done and add it on top of the sweet potatoes.

Blend the eggs, sage and milk in a blender and pour over items in the baking dish.  Some of the things I left out from the original recipe is adding salt and pepper.  I typically like to taste the dish before I add in salt and pepper.

Bake uncovered for 45 minutes.  Use the toothpick test to see if it is ready.  If it comes out clean you are good to go if not, cook a little longer.

Breakfast Casserole

Breakfast Casserole

Turkey Soup

  • Cube leftover turkey from last week
  • 1 small bag of carrots
  • 5 Celery Stalks
  • 1/2 Yellow Onion
  • 2 1/2 cups of Chicken Broth
  • 1/2 cup water
  • 2 Tbsp Parsley
  • 1 Tbsp Garlic Powder

I had intended to add cubed Jicama and fresh Kale, but by the time I put everything into the pressure cooker it was full.  I had to prepare them on the side and add into the finished soup.

Put all of the above ingredients into a pressure cooker and cook for 10 minutes.  All I wanted to do is soften the vegetables because the turkey is already cooked.

Roasted Jicama

  • 1 medium sized Jicama, peeled and cubed
  • 2 Tbsp Olive Oil

Set oven to 400.  Place cubed Jicama in a bowl and toss with olive oil and transfer to a baking sheet.  Cook for 1 hour tossing every 20 minutes.

For the Kale, I sauteed it in 1 tbsp of olive oil.

All of the ingredients were added to the completed soup.  The Jicama added a light, sweet, unexpected crunch to the soup.

Turkey Soup

Turkey Soup

Snacks for the week

Pumpkin Pie (by Paleo Effect)

Pumpkin Pie Crust:

  • 1/2c Coconut Flour
  • 1/2c Almond Flour or Coconut Flakes
  • 1/2 Tbsp Agave
  • 1/4 Tsp Sea Salt
  • 1/4c Coconut Oil
  • 3 Egg whites

Set oven to 400.  Mix agave, sea salt, coconut oil and egg whites.  Sift in the coconut flour and coconut flakes.  Mix until incorporated.  Grease the pie pan with coconut oil spray and press dough into the pan in a thin layer.  Poke holes in the bottom of the crust and bake for 10 minutes.

Pumpkin Pie Filling:

  • 2 Eggs
  • 1/4c Maple Syrup or Coconut Flakes
  • 1/4 tsp ground Ginger
  • 1/4 tsp Allspice
  • 1/4 tsp Sea Salt
  • 1 15oz can of Pumpkin or 1 3/4 cup of fresh roasted Pumpkin
  • 1c Coconut Milk
  • pinch of cinnamon

Set oven to 450.  Whip the eggs and beat in the maple syrup (coconut flakes).  Add in the spices and mix until blended.  Add the coconut milk and pumpkin.  It is very helpful to put this all in a blender.  Once blended, pour into the pie crust.  Cover the exposed crust with aluminum foil to prevent burning.  Bake for 12 minutes, then turn the heat down to 350 and bake for 30 minutes.  Use the toothpick trick to make sure the center is set.  If it is not, continue baking and check every 8 minutes.

I wanted to dress it up with nuts and could not decide if I wanted Almonds or Pecans.  So, one half is Almonds and the other is Pecans!

Paleo Pumpkin Pie

Paleo Pumpkin Pie

Fresh Almond Butter

Using my Vitamix, I placed a bag of unsalted almonds into the mixer.  I will pair this with my apple slices.

Almond Butter

Almond Butter

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