What I Wore Cooks: My Paleo Favorites
WhatIWore: I’ve been cooking up a storm in the past week and documenting many of my meals on Instagram. Since my Whole30 in January, the majority of my diet follows a paleo approach, which is how I cook at home. (But I still have a sweet tooth and love a glass of wine, so I let myself enjoy both in moderation!)
For those of you who have asked about recipes or want a little inspiration for your own clean eating cooking regimen, here are my favorite meals from the past week or so with recipes or links when I have them! Above: Lettuce Wraps with Pickled Onion, Ginger Carrots and Skillet Fried Turkey (using meatball left overs)
Breakfast is my favorite meal of the day! In addition to my normal egg, avocado, berry breakfast, I’ve also really enjoyed the following:
Omelet with Spinach, Tomato and Avocado and a side of fresh berries
Paleo Pancakes with Fresh Fruit (recipe from PaleOMG)
Sweet Potatoes with Poached Eggs (and left over Turkey Meatballs)
Shrimp over Zucchini Noodles with Yellow Squash, Green Beans, Cherry Tomatoes, Carrot and Radish
We like cooking or grilling up a big batch of chicken breasts at the start of the week for quick and easy meals like chicken salad or a chicken based stir fry.
Chicken, Onion and Pepper Stir Fry with Fried Egg on Top and Kale on the Side
Chicken Salad over Sliced Tomatoes and Spinach
- Homemade Mayo (using the recipe found in It Starts with Food)
- 4 Grilled Chicken Breasts, 1/2” cubes
- 1/3” C raisins
- 1 small onion, diced
- 5-6 Dill Pickles, diced
Turkey Meatballs with marinara over Broccoli - I love making these turkey meatballs and they work well as leftovers! I use a simple recipe of:
- 1 lb white ground turkey
- 1 lb dark ground turkey
- 1 apple, cubed into 1/4” pieces
- 1 onion, cubed into 1/4” pieces
- 1 egg
- 3 T almond flour
- S & P to taste
I like to make my own red sauce, but when in a jam, I just get some from the store. Read the ingredients carefully to find a sugar free option. Make it a little more special by cooking some onions and garlic in olive oil before adding the store bought sauce. Serve over veggies!
Hungry yet? I’d love to see what you make! @Reply me on instagram @whatiwore with your creations!
Click on my FOOD tab for more about the Whole30 and how it’s changed my life!
OMG my pancakes never come out that nice, what do you do?
- Ignore whatever the fuck your pancake mix box says and listen to me. Unless you’re watching your weight or have high cholesterol. Then don’t even attempt this.
- Fill 2/3 to 3/4 of a cup with half & half (not whole milk). That’s 5.333 to 6 fluid ounces.
- Pour a full cup (8 ounces) of whatever pancake mix you want into a bowl to mix it in. Make sure you can fit at least 2 cups and change in the bowl otherwise you’ll be screwed in a minute.
- Get an egg and butter. REAL butter. Not that I can’t believe bullshit.
- Get a fork. Or a whisk. I use a fork because they’re versatile and I’m not tryna clean residue off of a whisk after I’m done. And put a teaspoon or two of butter into a small bowl/saucer and heat it up for 20 seconds while you’re at it.
- Pour the half & half slowly into the bowl as you’re mixing it with the powder. It’ll begin to amalgamate. This is normal. Keep stirring till you’ve poured all the liquid in. Throw in the melted butter. Stir some more. Crack the egg. Beat it into the mixture.
- If you didn’t fuck up your measurements it should be the perfect consistency. If you feel it’s too runny, add more pancake mix. Too dry? Add more half & half. Then let it sit for the duration of steps 8 and 9.
- Heat up your skillet/pan whatever the fuck you’re using at about 1/3 of your stove’s maximum heat.
- Add a tablespoon of butter to the pan. It’ll sizzle. Don’t run and cry like a little bitch.
- Stir your mixture a bit and pour half of that into the pan. It’s enough for two thick pancakes. Three decent sized ones. Don’t touch it. Let it settle and cook until you see bubbles popping up. That’s when it’s time to flip. I can’t help you there. You’ll suck no matter what.
- Flip it, add butter to the top, flip it again…until both sides are as brown as you’d like them and they’re cooked thoroughly throughout. Take your fork and stab the thing if you have to. And make sure the pan is lubricated with enough butter to keep them from burning. Keep the heat low.
- You’re welcome.
