A Paleo Thanksgiving

Holidays can be tough when you and your extended family have different ideas about food. Having  been through multiple holiday seasons being paleo, I think that we have a good balance figured out, so I thought I'd share it with you. Note that this is what works for us and that things are a little different on the years that we are hosting. Honestly it's easier to stay paleo when we do host, but here are my tips for a healthy, paleo Thanksgiving.

1 - Bring your own dishes

When we are going to another family member's home, this is sides and a small dessert. Bonus points if you get to bring the turkey! We take two side dishes that we like and are also crowd pleasers and if we want it, some cranberry relish. 

Here are some of my favorites:

Maple sage roasted butternut squash 

Brussels sprouts with bacon (I add dried cranberries)

Paleo green bean casserole

Cranberry orange relish (so much better than canned cranberry sauce!)

Paleo dinner rolls

Paleo pumpkin pie

Skillet apple pie from this book - a favorite!

I also make a grain-free stuffing to take to my mom's. This recipe is pretty killer as well.

And if you're interested, my favorite turkey recipe and cranberry butter.

It is definitely more work to make a few of your own sides or rolls, but we leave our extras at home and eat them over the weekend! You can find some of my favorite paleo holiday recipes here.

2 - Plan ahead

We go in knowing that our meat is going to be cooked in less than ideal ingredients and isn't going to be the best quality. This is just a concession that we make. We don't partake in the Honeybaked ham/turkey since they are laden with sugar and additives, but will definitely eat an oven-roasted variety. If we are going somewhere that we know there won't be anything we would eat, we eat at home beforehand and have a cup of coffee or cider at the gathering.

We also talk about what, if any, things we want to eat that are not paleo, and limit ourselves to one thing.

3 - Take a walk

It feels so wonderful to get outside and move around, especially after a day of indulging, sitting and chatting with family and watching football. Even if you don't feel like it and even if it's just for a ten minutes, go outside and take a walk. You will feel so much better!

Happy Thanksgiving week! Wishing you a wonderful week and a happy and healthy Thanksgiving!

xoxo

Blueberry Avocado Smoothie + Ginger

I don't typically jump on the smoothie bandwagon, but sometimes I just don't have time for a full-on meal. So it's nice to be able to throw something together than can be consumed with one hand while driving and still provide all the nutrient-dense foods my body needs. I do have to say though, that I definitely don't recommend smoothies for breakfast, as that is pretty much a mainline of sugar to your liver first thing in the morning. And also make sure not to overdo it! Only put as much in the blender as you could eat comfortably on its own.

Blueberry Avocado Smoothie:

2/3 frozen banana

small handful frozen organic blueberries OR 1/2 a pear

1-2 scoops Young Living Pure Protein Complete

handful fresh organic spinach

1/2 an avocado

1 drop ginger essential oil (optional)

almond milk to desired consistency

This is also delicious with a drop of ginger essential oil and a drop of tangerine essential oil!

xoxo

For information on how to get your own oils and Young Living products at a 24% discount, click here.

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Creamy Roasted Winter Squash + Kale Soup

I really love simple, one dish meals. The ease, the simplicity of flavors, and the ability to prepare a large pot of something delicious over the weekend then enjoy it all week. This soup was inspired by one that my mother makes which contains milk and great northern beans. Substitute a little coconut cream and roasted winter squash, and you have a paleo and vegan-friendly fall soup that is equally as good for breakfast as it is for dinner. The healthy fat from the coconut and the good carbohydrates from the squash and sweet potato make this soup incredibly filling. 

The first  time I made it I left out the meat, and we ate it for breakfast  for a change from our usual egg + vegetable scrambles. I made it again yesterday and added some shredded chicken for us to have for dinner, and it was just as delicious and filling.

You will need:

bacon grease (or olive or coconut oil if veg/vegan)

one medium yellow onion

one tsp minced garlic

one small delica squash

one small carnival squash

one or two small organic sweet potatoes

--- note: the roasted vegetables added up to about 3-4 cups total ---

one large bunch of organic kale or about 3/4 a bag of kale, washed & chopped

32 ounces (1 box) of organic vegetable broth

4 cups of water

salt + pepper to taste

one can full fat coconut milk or coconut cream

Preheat oven to 375. Saute your onion and garlic in the bacon grease or olive/coconut oil until fragrant and translucent. While onions are cooking, dice squash and sweet potatoes, toss with olive oil and roast for about 35 minutes on 375. Add in chopped kale and saute until slightly wilted. Add in vegetable broth and simmer on low. When squash and potatoes are finished, add into the pot with enough water to cover, as desired. I added the water one cup at a time until it was a thick soup consistency. You may want more or less. Let the soup simmer on low for about 10 minutes, then add in shredded chicken, if using, and one can of full fat coconut milk or coconut cream. Simmer for 10 minutes until flavors are combined. Serve with a dollop of coconut cream.

xoxo

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Paleo Basics // Coconut Cream

Coconut cream is one of my favorite products. 

You can get coconut cream two ways: take a can of full fat coconut milk and refrigerate it upside down overnight or longer. When you're ready to use it, take it out and turn it right side up. When you open it, the cream will be on the top and the milk will be on the bottom. Scoop out the cream and put the milk in a mason jar to use for later! As the cream sits in the fridge it continues to thicken slightly, so you may need to add a little of the milk to get it the consistency that you want.

You can also buy coconut cream from Trader Joe's! This is what I do (convenience is key when you have an infant!). If you open it at room temperature, it is a liquid and will thicken in the refrigerator even after opening. It becomes a greek yogurt consistency. 

Here are a few of my favorite uses for coconut cream:

-- Spoon into a bowl and top with fresh fruit and almonds/pecans/walnuts and cinnamon (and a drizzle of honey if not Whole30ing). My favorite combination is strawberries and pecans! Cinnamon + bananas is another good combo.

-- Add a spoonful to your morning coffee (amazing with a little grass-fed butter).

-- Use in Thai chicken soup or coconut curry stew or use in this creamy roasted tomato soup (one my favorite fall recipes!).

-- Add to a post-workout shake for good carbs and fat. My favorite combination is 100% whey protein powder + coconut cream + 1/2 a frozen banana + one tablespoonful cocoa powder + almond milk + ice (Not Whole30 compliant!)

How do you use coconut cream? I'm always looking for new recipes!

xoxo

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Roasted Winter Squash + Onions*

*Alternative titles include The Easiest Recipe Ever and My New Favorite Side Dish for Every Meal, Including Breakfast

I've been trying really hard lately to increase my vegetable intake, which for me pretty much means adding something green to breakfast. Lunch and dinner are pretty easy to get the veggies in since we usually do salads or soup for lunch and meat + veggies or a one pot dish for dinner. So, on my last trip to the farmer's market I picked up a couple winter squash on sale with the intention of doing something with them for breakfast. Then, the weekend got busier than expected, the tiny being in our lives required more attention than usual & I ran out of time for food prep. BUT, the result was pretty stellar. 

You will need:

one medium acorn squash

one small to medium delica (kabocha) squash

1/2 or so red onion

olive oil

salt + pepper + garlic

How to:

Preheat oven to 400 degrees. Wash the squash and cut in half. Scoop out the seeds, then cut into chunks or quarters or slices, whatever suits your fancy! Cut your red onion in to triangle size chunks. Add all vegetables to a bowl and drizzle with olive oil (about 2T). Toss, then sprinkle with salt + pepper + garlic.

(I don't measure these things, sorry! But really who has time to measure when your six month old is barreling head first through the living room in pursuit of everything that is not a toy and immediately putting said items into his mouth?!)

Roast for about 25 minutes or until the squash is tender. Cool for 15 minutes and eat! Or place in the fridge and reheat in a toaster oven or on the stove as a quick and delicious side for any meal.

These were just the ones that I found at the market, but you could use any winter squash - acorn, delicata, autumn cup, butternut. The flavors are great, and the squash is super filling. Win, win!

xoxo

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September Whole30 Meal Plan // Week 4

Week four!

How are you feeling? I'm going to be totally honest here and tell you that I ended my Whole30 early*. I didn't cheat, slip up, or break the rules, either. I made a conscious, adult decision to eat some chicken and potatoes that had been cooked in peanut oil and some vegetable soup that contained corn. The decisions I made aren't that terrible, but they will definitely require me to restart my Whole30. 

Nonetheless, we are still following the meal plans since we eat 99% paleo anyway!

You can find the meal plan here and the shopping list here.

Happy Whole30.

xoxo

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*In an effort to prevent any hateful comments, I made this decision because I was totally overwhelmed, my husband was out of town, my poor child was teething and tired, and I had absolutely zero meal prep done. I also had no time to do any meal prep, so I ate what I had access to. Sometimes something just has to give, know what I mean?

Welcome Fall

Like so many others of you, fall is my absolute favorite season. Changing leaves, camping trips, the smell of campfires, mine and husband's birthdays, apples, pears & pumpkins, the promise of the holiday season and sweet memories made with family. In just a couple weeks October will be here - my favorite month - with so much to look forward to!

{Isn't this gorgeous? I can has this please? via}

We really want to make the most of this season and start traditions to share with little E. With the mornings and evening bringing cooler weather, I am absolutely itching to get outside, play in the dirt and climb some mountains! Here is our bucket list of sorts for this fall season:

1 - Annual camping trip to Standing Indian Mountain, complete with a sunrise hike, campfire s'mores, a visit from my family, and birthday carrot cake (GF!).

2 - Make homemade apple cider and drink it on the porch in the afternoon. The setting sun makes the trees taller than normal and backlights the leaves with a lovely golden glow.

3 - Take as many Sunday afternoon walks as possible, ideally on the nearby hiking trails.

4 - Finally make it to the north Georgia apple orchard and do some apple picking. Also, stop by a roadside stand and pick up some pumpkins and squash for Thanksgiving decorations.

5 - Revamp our porch and back patio: add some colorful mums, finish the wooden bench we started making, spray paint the porch swing, add some twinkle lights.

6 - Crunch leaves with little Elliot :)

Some other fall favorites & paleoish treats:

-- Geometric painted pumpkins
-- Would LOVE for our patio to look similar to this.
-- Love this mix of plants for our front porch.
 -- A paleo ginger chai latte (I'd add almond milk & forgo the ice)
-- A Salted Nutella Latte (use almond milk & Justin's chocolate hazelnut butter or make your own)
-- Delicious Roasted garlic & parsnip soup
-- Seriously loving scarves (always) and mixed neutrals for fall.
-- Also this hoodie, please (ahem, my birthday is just around the corner...)


xoxo
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September Whole30 Meal Plan // Week 3

Y'all, it's been a long week. Somehow last week carried over into this week, and come Friday I was done. And I mean DONE. My husband was out of town for a week and got home late last Saturday, so needless to say, I was stressed. Then I worked all week, had little to no time for meal prep, stressed over my teething babe, planned 898714 side projects and blog posts, and slept very little. But! There is light at the end of the tunnel. It's Saturday evening. I got all my errands taken care of yesterday and today. I am sitting on our new-to-us and comfortable-as-heaven couch and breathing in the spicy smell of Thieves oil diffusing into our living room and the relaxing scent of Stress Away on my wrists and neck. The Georgia game is on and my man is beside me. #ThankGodfor finally having some down time (and ignoring the 898713 other things on my todo list). 

But that's not what you came here for. You came here for meal plans, and you can find the meal plan for week three here and the shopping list here. Also, important note: the butternut squash soup from last week is AMAZING when topped with a little coconut milk/cream. Just sayin.

Happy Whole30ing

xoxo

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September Whole30 Meal Plan // Week 2

Week one: done!

 In my opinion, week one is the hardest. I'm not sure about you but I battled a headache the majority of the week and had some pretty good dark chocolate cravings at night. Just goes to show how powerful sugar can be! I ended up eating most of my meals off the plan that I posted because I had absolutely no time for meal prep this week. More on what to do when that happens coming in a post soon!

You can find next week's meal plan here and the shopping list here.

Also, find week one's meal plan information here.

Happy Whole30 Week 2!

xoxo

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September Whole30 Meal Plan // Week 1

{via}

Husband and I are starting another Whole30 on Monday, and I am honestly pretty excited. I am spending the long weekend looking at some new recipes, making meal plans and shopping lists (for you!), and drinking heavenly coffee with grass-fed heavy cream. Ha! 

A few changes from last time...

--> No more smoothies in the plan or during my Whole30. After reading this article and doing some research that sent me into a pretty substantial rabbit hole, I've broken up with my blender and removed smoothies from my diet. The bottom line from my research is this: no matter what you put in your smoothie or how green it may be, it's a direct sugar surge to your body. And sending a mainline of sugar to my liver first thing in the morning is most definitely not how I want to start my day. I still have the occasional post-workout smoothie (clean protein powder, almond milk, cocoa powder, avocado, ice cubes) and very  very seldom will use a smoothie as a meal replacement. (If you're interested, you can find some of my research on the subject here.)

--> I've long since changed my thinking regarding 'breakfast, lunch and dinner' and am completely on board with eating soup, chicken salad, or leftovers first thing in the morning and calling it breakfast. However, I think for people transitioning from a SAD or for those new to paleo, it is helpful to think of food in the terms of 'first, second and third meal' of the day.

--> We are tinkering with the ideas of cyclic low-carb diet and carb back-loading in hopes of improving athletic performance (especially me -- my cardiovascular endurance is pretty shot after having a babe). That being said, if that isn't your goal you can add in some fruits with your meals -- an apple with breakfast, refrigerated canned coconut milk + half a banana + a sprinkle of cinnamon. Just be sure you aren't using fruit as a substitute for dessert or to satisfy a craving for sweets.

 So... here is the meal plan for week one and the shopping list. I don't stick to this completely, meaning that I might eat leftover stew for breakfast and eggs for dinner, but this is the gist of what we are eating this week. If you want to prep on the weekends like we do, put the stew in the slow cooker, bake chicken in the oven for salads, make the coconut soup, and brown the ground meat for spaghetti. While that is cooking, chop up all your veggies for snacks and salads. We store veggie sticks in mason jars in the fridge and prepare our lunch salads in individual containers with the exception of the protein and dressing.

Happy Whole 30!

xoxo

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Whole30 Prep Work: Recipe Testing

{Baby E likes talking about vegetables and the benefits of eating a rainbow.}

I am gearing up for my next Whole30, starting in September, so the next couple weeks I plan to try out some new recipes in hopes of breaking up the mundane and finding some simple, busy-schedule-friendly ideas. I will post the meal plan next week or so if you want to follow along and complete the challenge with me! {You can find the meal plan for the last Whole30 here.}

I have been feeling pretty tired and rundown and just generally 'bleh' lately, so I decided that another Whole30 was in order. {And yes, 'bleh' is a perfectly acceptable medical  term.} For me, this means cutting out the following things:

-- Heavy cream in my coffee 

-- My nightly square of dark chocolate

-- Corn chips on the weekend

-- Red wine on the weekend

I think the dairy, grass-fed though it is, is making me congested and potentially causing some bell bloating. The corn chips, which are my vice, completely blow my low-carb diet out the window, so I think it's time to remove them, and giving up chocolate/sugar and wine for a month is definitely a good thing. 

All that being said, I'm trying out some new recipes over then next couple weeks. With a full time job and five month old taking over my life, I need to find some simple, easy to prepare recipes that I can make ahead of time. For me the key to success is preparation. Here are a few recipes on my list:

Dairy-free Pizza Quiche - The Spunky Coconut

This would be good for breakfast or lunch or even dinner paired with a mixed green salad!

Homemade Almond Milk - Against All Grain
This is something I've been meaning to try for a while, so now seems like the perfect time. I will be drinking my coffee black during my Whole30, but sometimes a little almond milk is a nice addition.

Chicken Pesto Meatballs + Marinara - The Clothes Make the Girl
I'm a big fan of zucchini noodles, and with all the fresh basil in our garden, I really want to try a paleo pesto, so this recipe sounds right up my alley.

Shirred Eggs - Against All Grain
I'm always looking for ways to spice up my regular breakfast of scrambled eggs and chicken sausage, and this recipe sounds like a winner.


Check back late next week for the first week's meal plan.
xoxo

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Paleo Basics // Kitchen Sink Beef Stew

Life has been pretty hectic lately, so my slow cooker has been working overtime. If I do nothing else, each weekend I at least roast a whole chicken in the oven and put a beef stew in the slow cooker. This guarantees us lunch and dinner for at least two days with a minimal amount of effort on my part. (Therefore leaving me with a little more energy to devote to baby wrangling.) 

When it comes to the beef stew, I basically just throw in whatever is on hand: a lovely grass-fed roast, aromatics like onion and/or garlic, hearty vegetables like butternut squash or sweet potatoes, lighter vegetables such as bell pepper, summer squash or zucchini, roasted eggplant, and fresh tomatoes and spinach, and lots of fresh herbs. There honestly isn't much of a science to it, which is also the beauty of it! This is a recipe you can really only mess up by cooking the roast too long. So, a word to the wise, don't overcook. Grass-fed beef takes about thirty percent less time to cook than its conventional counterpart. Also, if you choose a tougher cut of meat, as we often do since feeding a family can get pricey, make sure to marinate your meat in acid (vinegar, red wine) and cook it slowly - on low!

Kitchen sink beef stew (variation no. 1):

2-3lb grass fed roast or London broil*

2-3 garlic cloves, minced

1 small sweet onion OR about 1/2 package frozen diced onions

2 cups homemade beef or chicken stock

1 package cubed butternut squash (one of my Trader Joe's favorites!)

about 1/2 cup bell peppers (fresh or frozen)

1/2 cup roasted eggplant (or raw!)

2-3 medium fresh organic tomatoes OR 1 large can organic diced tomatoes 

lots of fresh oregano and thyme

salt & pepper

Rinse your meat and pat dry with a paper towel. Season well with salt, pepper and a bit of granulated garlic and/or onion for good measure. Set aside. Place your onions and minced garlic in the bottom of the slow cooker, and pour in your stock. Then layer in your hearty vegetables, butternut squash, red potatoes or sweet potatoes. Place your roast on top of the vegetables and add in the bell peppers, eggplant and fresh tomatoes. Top the entire pot with diced fresh herbs, about 1 teaspoon of fresh thyme and 1/2 teaspoon fresh oregano. Cook on LOW for about 4 to 4&1/2** hours. After four hours, remove the roast and shred it with two forks. (Place one fork in the center of the roast and hold it with your non-dominant hand, then use your dominant hand to shred with the other fork.) If the roast is not done to your liking, cook for 30 more minutes. Give the stew a good stir and serve as desired. We like ours with cauliflower 'rice' or just by itself!

Other variations we enjoy include:

butternut squash + roasted eggplant + bell pepper + tomato + kalamata olive

sweet potato + zucchini + bell pepper + tomato + cilantro + lime

red potato + roasted eggplant + tomato + thyme + kale (add in for the last 15 minutes)

butternut squash + cauliflower + curry powder + spinach (add in for the last 15 minutes)

Honestly, you can really throw in whatever fresh or frozen vegetables your have. Frozen diced onions are an easy time-saver for this and many other recipes. Also, I buy organic sweet bell peppers in bulk during peak season, and slice and freeze them for later use. Just remember to layer your stew as follows: aromatics (onions, garlic), then stock, then hearty vegetables (potatoes, butternut squash), then your meat, then lighter vegetables (peppers, tomatoes, summer squash), then top with fresh herbs.

*For more cost-effective cuts of meat, marinate for 12-48 hours in an acidic mixture. I like 1 cup red wine, 2 tablespoons coconut aminos OR 1  tablespoon aminos and 1 tablespoon white wine vinegar, 1 tsp each of dijon mustard and minced garlic. Marinate overnight for best results.

xoxo

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**I know that sounds like a small amount of time, but trust me. I've eaten one too many overcooked grass fed roasts in my day, and four hours will most likely be sufficient. 

Paleo Basics // The Ultimate Burger

A really good hamburger is not only totally satisfying, it's incredibly simple to make paleo. Nutrient dense toppings such as a fried egg, grilled portabella mushroom cap, and avocado slices more than account for the lack of bun. Also, you needn't forgo any summer barbecues just because of your diet. It's one of our favorite, simple meals, and with summer just beginning, there are a lot of ultimate burgers in our future.

To make 3 large burgers (or 4 smaller ones) you will need:

1lb grass-fed ground beef

about 3/4 tsp liquid smoke

a few healthy shakes of Worcestershire sauce (this has molasses in it. omit if you want.)

a generous few shakes of steak seasoning (look out for sugar and seed oils)

1 small red or yellow onion, whole

1 portabella mushroom cap per burger

Toppings:

1 farm fresh egg per burger

avocado slices

fresh tomato slices

organic spring mix or other lettuce

organic pickles (read ingredients!)

organic ketchup, mayo, Dijon mustard (read ingredients!)

How to:

Marinate your ground beef in the steak seasoning, Worcestershire and liquid smoke for a few hours before grilling. Patty out into three or four burgers and grill until desired cook is achieved {we go for medium/medium well}. Cut the ends off your onion and place it in a piece of aluminum foil. Drizzle with olive oil, then close the foil around the onion and place it on the grill for 10-15 minutes. Wash the mushroom caps and brush with olive oil, then place those on the grill as well. Grill the mushrooms for about 3 minutes per side. While the meat and veggie are grilling, fry the eggs for each burger and slice the other toppings.

We like to eat our burgers with crispy sweet potato fries. This recipe is a good one, with or without the rosemary. Also, if you're just really craving a traditional hamburger with a bun, this recipe is a great option.

Happy grilling.
xoxo

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Vanilla Almond Granola // Against All Grain

Oh, granola. It is one of the things that I missed most when we switched to a paleo diet. I missed granola so much that I would periodically cheat and allow myself some gluten free granola that usually contained seed oils and corn. And until I found this recipe by Danielle Walker, I hadn't been satisfied with a paleo version of my beloved snack. But, like all her other recipes, this one is a definite winner. 

  

I omitted the flax seed and used 1/2 cup of maple syrup instead of the 3/4 cup of honey. I also substituted golden raisins for red ones. Next time I think I will try it with cranberries!

This granola is great over refrigerated coconut milk, coconut yogurt, with a splash of almond milk or eaten alone. It also makes a great gift!

xoxo

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Paleo Basics // Sauces, Dressings & Marinades

Sauces, dressings and marinades are one of the tricky things to navigate when it comes to eating paleo as most packaged sauces contain sugar and/or seed oils. The best solution, of course, is to make all sauces and dressings yourself, but sometimes that can be overwhelming. So here are some of my favorite paleo sauces that don't have any hidden ingredients.

Tessame's:  

These dressings/marinades hit it out of the park. I'm partial to the Zesty Ranch and the Lemon Garlic. They also make a paleo-friendly ketchup!

Coconut Aminos:
A substitute for soy sauce, I use this for marinating meats, in stir fry dishes, as an addition to homemade salad dressings, and to season sauteed vegetables. Use as you would soy sauce!

Toasted Sesame Oil:

I like to add a splash of this to our chicken to give it a bit more flavor. I also use it in stir fry or the sesame orange chicken recipe from this book, which is amazing!

Salsa Verde:

Add this to slow cooker chicken tacos, put it on eggs or atop a taco salad. It is especially good when combined with homemade guacamole - no salad dressing needed!

Good quality balsamic vinegar:

I add this to grass-fed beef marinades and slow cooker roasts, salad dressings, and splash over sauteed Brussels sprouts and oven roasted butternut squash with cranberries.

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We do use a couple sauces that aren't strict paleo because they contain sugar. We are okay with this since we use these items sparingly and avoid them completely during a Whole30. 

Sweet Ginger Chili Sauce:
This one isn't strict paleo because it contains sugar, but it is delicious nonetheless. A bit spicy, a bit sweet, a bit gingery, it's great over grass-fed burgers and in stir fry. 

Lea & Perrins Worcestershire:

Another item that contains sugar/molasses, we use the lower-sodium Worcestershire sauce mostly for marinating steaks and sometimes for grilled chicken. 

As a general rule, we make most of our dressings and marinades from simple but flavorful ingredients like olive oil, sesame oil, balsamic vinegar, raspberry champagne vinegar, Dijon mustard, lemon or lime juice, and spices. Sometimes we add honey or maple syrup, which we are okay with, but you choose for yourself. That being said, it's nice to be have things in the pantry that are paleo-friendly when you just don't have time to make your own!

xoxo

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Paleo Basics // Grilled Salmon + Sauteed Vegetables

I am including this recipe in the Paleo Basics series because this recipe is easily adapted to whatever you have in your refrigerator. The key is simple seasonings that provide lots of flavor. This dish easily becomes grilled chicken with sauteed onions, zucchini and bell pepper. Or how about flank steak with sauteed shredded Brussels sprouts and cabbage? You get the idea! 

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Lately I have been making a concentrated effort to eat more fish. Ever since I was a child I've been less than a fan of seafood. It's that distinct fishy taste that I just can't get down with. That being said, when we vacationed in Panama last year, I ate fresh tuna steaks every night and absolutely loved it. So far we've grilled tuna steaks from the farmer's market, wild caught turbot from Whole Foods, and now wild salmon from Trader Joe's. {You can find some of my favorite paleo TJ items here!}

Grilled Salmon Fillet + Sauteed Vegetables

For the fish:

2 salmon fillets (preferably wild caught)

Trader Joe's 21 seasoning salute

Olive oil

Lemon

For the vegetables:

2-3 garlic cloves, chopped

1/2 small yellow onion, chopped

1/2 package of baby bella mushrooms, sliced in half

1/2 package organic grape tomatoes, sliced in half

1/2 package organic spinach

1 tbl spoon ghee or grass-fed butter

olive oil

salt & pepper

coconut aminos

How to:

Drizzle your salmon fillets with a bit of olive oil (about 2 tablespoons) and season with 21 seasoning salute or other seasoning mix (no sugar or seed oils, please!) and place in the fridge for about four hours or more before cooking. When it's dinnertime, remove the fillets from the fridge and place on a hot, oiled grill. We cooked the skin side first and removed the fillet when it started flaking, about ten minutes. While the salmon is cooking saute the onions and garlic in 2 tablespoons of olive oil and 1 tablespoon of ghee/butter. Once the onions are translucent, add in the mushrooms. Saute for about 2 minutes, then add in the tomatoes and cook for a few minutes more. Finally add in the spinach and cook for just a few minutes, until the spinach is wilted. Season with a pinch of sea salt and pepper and a splash of coconut aminos just before serving. Remove the salmon from the grill and serve with a lemon wedge and a side salad of organic greens and balsamic dressing.

Happy (paleo) eating!

xoxo

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Monday Musings

Since the vast majority of my days lately are spent at home in workout clothes or pjs, I've been perusing the internet for inspiration of all sorts and finding comfort and happiness in the littlest of things {pun intended}. 

This jumpsuit{despite the fact that my ten year old nephew shops at this store...} I'm thinking of wearing it for an evening wedding in May. Loose waves, simple jewels and killer heels. Thoughts?

This herbal tea. Because I love love love peppermint tea... and I can't drink it right now. This rose infused substitute is definitely making my afternoons more enjoyable.

Paleo margaritas. Enough said.

These sandals. Because they are so comfortable that I may just order a second pair {the coral caught my eye}. I mean, they are made from a yoga mat.

Name rings. One for the first man in my life, my amazing husband, and one for the second, my sweet sweet son.

This little boy. Today and always.

It was a beautiful weekend in my neck of the woods --we had dinner with my parents {grilling out grass fed steaks... yes, please!}, spent some time in the yard planting pretty things, and made it to church with E to celebrate Palm Sunday. Here's to a great week as we move towards Easter and the celebration of the resurrection of our Lord and the amazing gift he extends to us.

xoxo

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Monday Musings {On a Tuesday}

My life has officially been out of control lately... and our little one hasn't even arrived yet! Ha! Guess it's a good indicator of what's to come. Despite our business, everything is going well. Still working my regular schedule, sleeping in three hour increments, enjoying some beautiful weather, accidentally running my belly into door frames, and waiting for the day that I can hold this little man in my arms instead of in my belly.

Some other things...

This article on the last days of pregnancy was poignant. I may have cried a little. 

I can't wait to wear real person jeans again. These are on my post-baby shopping list -- so good for summer!

Another item on my {small} clothing wish list: these clogs by Free People. 

A sweet family friend gave us a KitchenAid ice cream maker attachment, so making this strawberry ice cream is on my to-do list {oh, and it's paleo!}. 

Speaking of delicous desserts, did you see my friend Lesley's recipe for drunken bananas foster? I'm not much of a banana dessert person, but this recipe is just. so good.

LOVE the idea of gold dipped furniture, so there may be a DIY in my near future... I'm looking at you hand-me-down wooden TV cabinet. 

Another DIY: how to make a pendant light out of just about anything. 

A guide to indoor house plants. 

And, my favorite {all-nautral} face washes: one and two. Also love this scrub and use it a couple times a week. 

What are you up to these days? I feel like I am in a whirlwind and am making it a point to sloooooow down a bit this week.

xoxo

copryight Hiking in Stilettos 

Monday Musings

How is it already February? Someone tell me. I feel like the last couple weeks just flew by. I'm sure you've already heard, but Atlanta got some snow, and the city shut down. We played in it a little, but mostly it just made the few work days after the snow absolutely crazy. {One lady called the pharmacy and actually said "I can't get down my driveway because of the ice, so can you deliver my order?" What?!!} Also, the other pharmacist was on vacation that week, so we were a person short. I think I slept the weekend away last weekend to make up for the exhausting day I had on Friday. 

This past week was another blur, with work being pretty busy and me spending my free time working on a side project and cleaning/organizing our house for an upcoming baby shower. {Yay!} But, I think I'm back to the land of the living! At least til the little one makes his appearance, ha! 

Here are some things for your Monday morning:

-- We rented this movie, which was surprisingly good. Love me some Tom Hanks, not gonna lie. 

-- I will never grow out of my love for Jenny Lewis. Never. 

-- After reintroducing dairy post-Whole30, I realized that it makes me congested and gives me headaches. I'm obsessed with this half and half for weekend mornings, nonetheless. 

-- On a related note, I need to try this recipe for paleo coffee creamer, but I'm hesitant because I don't love the taste of coconut milk in my coffee. I'll let you know if I stumble upon a winner!

-- Speaking of recipes, I really want to try and make these samoas with GF flour and almond milk. Don't they look amazing?

-- Also, speaking of recipes, I finally ordered Danielle's cookbook, Against all Grain. Obsessed, I tell you. So many good recipes. 

-- I followed this Ikea hack and made a new side table for our living room. Seriously love it. Too bad my local Ikea only had one table in stock... hoping to pick up the other one this week. 

-- My spot for daily scripture and inspiration. So blessed by these ladies and their immense love for the Lord. 

-- I've been on the hunt for a vintage periodic table for years. So jealous of this one! It even has 3D electron distribution. {Yes, I know how nerdy that sounds.}

Here's to a great week, warmer weather and the hope of spring!

xoxo

copyright Hiking in Stilettos

Monday Meal Planning: Whole 30 Week 5 Meal Plan

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The final week of our January Whole30 is here! It's safe to say that I have definitely learned a thing or two about the way I look at meals and the way certain foods* affect me. I am looking forward to another week of good, clean food for both me and the little guy still residing in my belly. It feels so good to be giving him the nutrition he needs -- a practice I look forward to continuing once he's eating real food himself. 

I have to admit that these last few weeks of pregnancy are finding me pretty tuckered out and with a bit less pep in my step. That being said, I've relied on frozen meals from November and December and am repeating recipes that are easy {but delicious} or that are super husband-friendly. The meal plan and recipes can be found here. 

Here's to another week of clean eating and continuing these new habits long after the Whole30 is through!

xoxo

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*Since husband and I started our Whole30 early, we decided to allow ourselves dairy this past weekend as our super generous friends threw us a couples baby shower. I honestly thought that I tolerated dairy well, but after not having it at all for 30 days, then having it in bulk {read: delicious gluten-free pizza} it left me with a serious migraine. Let's just say that Saturday night was really rough for me. And now I am back on the no-dairy train... indefinitely.