Now it's up to you what degree of Paleo you are going to take this to. TRUE paleo according to The Paleo Diet by Loren Cordain, Ph.d, has a list of guidelines. If you want to be super strict follow along with these guidelines below.
Foods to Avoid:
- All dairy and foods including dairy, milk, butter, cheese, any creams etc.
- Cereal grains: including barley, Corn, Millet, Oats, rice (brown or rice), Rye, Sorghum, Wheat and anything including wheat, and wild rice.
- Cereal like grains: Amaranth, Buckwheat, Quinoa. Legumes: all beans, black eyed peas, chick peas, lentils, peas, miso, peanuts and butter, snow peas, sugar snap peas, soy beans and tofu products. Starchy vegetables: potatoes, Yams, tapioca pudding, and starchy tubers.
- Salt containing foods: bottled salad dressing, bacon, cheese, deli meats ham, hot dogs, ketchup, olives, pickled foods, salted nuts, salami, sausages and all canned meats and fish unless unsalted.
- Fatty Meats: Bacon, beef ribs, chicken and turkey legs, thighs and wings, fatty ground beef, fatty pork roasts, and lamb chops
- Soft Drinks and fruit juices: all sugary soft drinks, canned and bottled and freshly squeezed fruit drinks
- Sweets: candy, honey, sugar
It's up to you what level you want to take this challenges too. Here at Sweet cheeks we occasionally will eat oats, sausage, bacon and sweet potatoes. The point is to NOT over do it. If you find yourself eating bacon and sweet potatoes every morning and lunch meat for lunch each day, it's time for a change. We want you to eat as natural and whole as possible. This means leaving out the prepackaged foods and cooking and prepping your own foods. All you need is some time to go to the market and prep in the kitchen!
chicken enchiladas wrapped in collard greens
Sometimes I'm in the mood for Mexican food, and I usually always have a craving for enchiladas, as we know they are not paleo friendly. I decided I would make my own version of enchiladas. They turned out pretty good. This recipe is pretty darn simple and can feed you for a couple days at least. Part of this recipe can be made ahead and then all you have to do is assemble and bake!
What you'll need:
4 boneless skinless chicken breasts
1 large onion
1 can stewed tomatoes
1 tsp cumin
1 tsp chili powder
1 tbsp garlic powder
1/2 t oregano
salt and pepper to taste
fresh cilantro
1 bunch large collard greens- de stemmed
4 green onions
1 package white or mini portabello mushrooms-chopped
1 small can black olives
Avocado or guacamole for topping!
Sauce:
1 16oz can tomato sauce or more (depending on how much sauce you like)
1/2 tsp cumin
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp red pepper flakes
salt and pepper
Here is how it works.
It's morning time, get out your personal chef (the crock pot) Put chicken and spices. Do no add cilantro or other vegetables.
Cook on low heat for 6 hours or until fork tender-chicken should fall apart!
When chicken is almost done get out a large pot and wash, remove stems from the collard greens. Steam them for 10-15 min, until thy are tender and bright green! Rinse and cool greens.
Preheat oven to 350.
In a small bowl mix tomato sauce and spices in bowl. Prep a 9 x 13 inch pan by putting a spoonful of sauce on bottom. Shred your chicken and chop your green onions, olives, mushrooms and cilantro. Grab a leaf, dip in sauce, place in pan and fill with chicken and vegi mix. Roll it up and put it seam side down in the pan. Continue until all leaves and chicken is rolled up. (I needed an extra 8x8 pan.) Cover with Foil and bake for about 20min at 350 degrees.
Done, serve with avocados and vegetables of your choice, then let me know what you think!
0 comments:
Post a Comment