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!
They say if you have healthy food on hand, you’ll eat it. But that’s not necessarily true. Faced with nothing but “ingredients,” it’s often tempting to just order pizza or go out.
And let’s be real: we’ve all chosen that road more than once! But if you keep those ingredients in an easy-to-use form, it increases your odds of actually cooking at home! I’ve written before about 30 things I always keep on hand for easy healthy meals, but this post is going to focus on what I keep in the freezer, with some tips and how-to’s.
Ever wonder why we’ve been misinformed for so long about sugar’s role in weight gain and heart disease? It’s a convoluted story, but part of it involves Harvard professors slanting their research to favor the sugar industry, for a price.
I don’t make this stuff up, folks.
Yesterday, Stat News published an article with this arresting lead:
As nutrition debates raged in the 1960s, prominent Harvard nutritionists published two reviews in a top medical journal downplaying the role of sugar in coronary heart disease. Newly unearthed documents reveal what they didn’t say: A sugar industry trade group initiated and paid for the studies, examined drafts, and laid out a clear objective to protect sugar’s reputation in the public eye.
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!