It’s been over two years since my last post. I have had another son, gotten married, and gained almost 20 pounds. I am still at the weight I was throughout most of my pregnancy with my newest addition, Baby Bash. I also haven’t adhered fully to the Paleo diet as I had committed to do. Fully… Not even at all in years! It’s time to give Paleo the fair shake it deserves. Since having the baby I dropped down to my pre-pregnancy weight of 173 and then shot right back up to where I am now. The thing about Paleo is there is no “halfway”. It is a high fat, low carb diet and the only way that works is if there is nothing to spike your insulin and cause you to STORE all that fat. If you are eating high fat and still consuming sugar and simple carbohydrates, you are going to get fatter. Josh and I have agreed to get on with some kind of fitness regime as soon as he finishes the crazy overtime he has been having to put in. That’s when we are going to go full throttle PALEO. No excuses. No cheating. Not until we see results. And then… maybe I will be more committed to not cheating because I like seeing my progress. So here I am, back for more. Committing to making this Paleo thing work. Let’s see how I do…
Saturday: Pulled Pork Tacos with Sweet Chili Slaw
Sunday: Spaghetti Squash
Monday: Magic Chicken Pie
I first made Drew Magary’s Super Bowl Chili months ago, when I was pregnant and craving anything but Josh’s endless parade of Paleo nonsense. Lol, this is back when I was pregnant and working. I got home late and Josh was handling dinners and he… Well, he isn’t the most imaginative or adventurous chef. This is a man who can eat leftover chicken and frozen veggies every day, 7 days out of the week and never be bored. So anyhow, I needed to switch things up on my day off and CHEAT. Cheat I did! Anyways, my future mother-in-law got a taste and has been begging me to make it again ever since! The only adjustment I have made to the recipe is that it calls for a higher-fat content in the ground beef and I used 85%/15% the first time. My chili was straight-up rank the next day. I switched to 1 lb of the higher percentage and then the other lb something a little leaner, and it holds up a lot better in my opinion.
Our weekly roast chicken… so delicious, it can’t be missed! Nothin’ to see here folks… Nothing but delicious, juicy chicken with crispy skin, that is!
We love spaghetti squash in our house and it is becoming a more and more frequent addition to our menu. Joshua actually demands that it makes it into our weekly rotation. The recipe is insanely simple.
- 2 pounds ground turkey
- Classico Sauce in either Fire Roasted Garlic and Tomato or Italian Sausage
- 8 oz mushrooms
- 1 small can sliced black olives
- 14 oz can diced tomatoes
- 1 large or 2 small spaghetti squash
First, stab your squash a few times and throw it in the oven at 350 about an hour and a half before dinner. Don’t bother to preheat. Don’t bother to time it. A little less or more time won’t matter.
About thirty minutes before dinner, brown your ground turkey in a large pot, and season with salt and pepper. Then add sauce, olives, tomatoes with juice, and mushrooms. I like to cook my mushrooms separately with a little salt and pepper and add them right at the end, but do it however you please.
Get your sauce bubbling and then set the burner to low and let it cook until you are ready to serve dinner.
Get your squash out of the oven and let it cool for a bit, then cut it in half and scoop out the seeds and goop in the middle. Then feel free to noodle it up! Put some noodles on a plate or in a bowl and top with your sauce and some parmesan cheese and you are all set!
Tonight I made Cashew Chopped Chicken Salad with Chili-Dusted Mango from How Sweet Eats. Omg this salad is sooooo fresh and exciting! We gobbled it right up! Tonight was a little sad, because since my daughter is allergic to mangos, I topped her salad with apples and made her a special honey dressing. Usually she goes “EWWWW MANGOS” when I talk about eating them, but today she stared glumly at her dinner and sighed. We asked her why she was sulking at her salad, and she said “It’s not fair you can have mangos and I can’t.” She’s right. It’s not fair. Mangos are delicious and she is seriously missing out. Next time I will have to let her pick a special fruit so she doesn’t feel left out.
Tonight I made Crockpot Brisket Tacos with Cabbage from How Sweet Eats, and they were delicious in my opinion, however… I just don’t think my family appreciates shredded meat tacos. Every time I make them it seems like they eat less than ever, and I am left with 3 pounds of leftovers that I have no idea what to do with. Note to self: Skip the meat tacos and stick to chicken and seafood.