Since losing more than 30 pounds two years ago, and because I’ve kinda become known as a food guru in my social circles, people often ask me, “So, how do you eat?” I’ve had a hard time answering that. It took me a long time and much trial and error to arrive at what works for me, and even when I found it, I was too close to it to be able to articulate it for others.
But this week it hit me. It’s just this simple five-part formula:
This chicken quesadilla is one of my all-time favorite pre-Paleo dishes, because as I said in my original post, it’s:
…one of my go-to recipes when I realize too late in the day that I haven’t planned dinner…. I love it because it’s a few simple things I can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.
This salad couldn’t be easier, and because it borrows the classic flavors of a BLT sandwich, what’s not to love?! Trust me: you won’t miss the bread. My hubs who’s usually all “meh” over salads even likes it! And because there’s no bread, this salad is gluten-free, grain-free, sugar-free, low-carb, Paleo, and Whole30 compliant. (Assuming you use compliant mayo and bacon.)
You could also add chopped cooked chicken to this and call it a one-dish meal!
This started out just being a homemade stir-fry sauce, but I’ve found that the leftover stir-fry makes a great broth bowl (curry optional), and the sauce also works for that addictive stuff known as “crack slaw.” You could, of course, also use it in a meatless main dish or veggie side dish. And made with tamari or coconut aminos, it’s gluten-free!
You might want to make a small batch, first, to figure out how you want to adapt it to your taste; feel free to improvise on my recipe! Then make a larger batch to keep on hand in the fridge for easy, throw-together meals.
Bahn Mi is a Vietnamese sandwich with French influence. Traditionally served on a baguette, spread with mayo and sometimes pate (those are the French parts), then topped with pork or other meats (I love to use leftover pork tenderloin), cucumber, jalapeno, cilantro, and pickled carrots and/or radish. It may be hard to imagine that all these varying flavors would come together in a harmonious whole, but trust me — they do!
This sort-of-Greek salad was inspired by a gyro wrap: it has all the contents of a gyro, minus the pita wrap, with a modified tzatziki dressing. Gyro is a Greek dish featuring meat cooked on a vertical rotisserie, and usually served wrapped in pita bread, with cucumber, tomato, onion, and tzatziki sauce. Tzatziki is traditionally made using yogurt, cucumber, garlic, and dill, mint, or parsley. Sometimes they’re also served with french fries stuffed inside.
This crustless quiche makes an easy primal/low-carb/gluten-free breakfast! It’s also a great way to use up leftover cooked meats and vegetables. And sneak some veggies into your diet. (It’s Paleo except for the sour cream/yogurt.)
It also reheats beautifully. One thing I don’t like about a lot of make-ahead-and-reheat egg dishes is they get kind of tough in the microwave. Not so with this recipe!