If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.

Thursday, April 19, 2012

Well, 4 days into Whole30 and I havent dropped over!  Actually has not been that hard yet, as long as you cook more food than you need and keep leftovers around to grab and go.  I have had some great recipes passed my way so I will pass them on to you all.

First up is Scotch Eggs.  I am sending you to the link for this one because the commentary in the recipe is  hilarious! http://www.modernpaleowarfare.com/2011/11/scotch-eggs-aka-narcissus-meatballs.html

Second is Roasted Vegetable Salad.

Roasted Vegetable Salad Clipped from: http://freerangecrossfit.com/2011/roasted-vegetable-salad/ Ingredients:
1 package of brussels sprouts, roughly 1#
1 egg plant
1 large zucchini
1 large yellow squash
1 red onion
1 head of cauliflower
1 broccoli crown
1 carton of cherry tomatoes
 2 garlic cloves
Romaine lettuce
 Fresh dill, cilantro, chives, mixed fresh herbs of choice
Lemon Olive oil
Balsamic vinegar
Sea salt
Directions: 1. Preheat oven to 400F. 2. Peel and chop eggplant into 1/2inch pieces. 3. Chop zucchini, yellow squash, red onions, cauliflower, broccoli crowns and add to mixing bowl. 4. Cut off ends and half Brussels sprouts and add in with other chopped veggies. 5. Add olive oil and sea salt to vegetables. 6. Place the veggies on a roasting pan and roast for 25 minutes, stirring it up every 8-10 minutes. 7. Half the cherry tomatoes. 8. Finely mince the fresh herbs, until they yield a cup’s worth. 9. Mix in the cherry tomatoes in the roasting pan and cook for an additional 8-10 minutes. 10. Remove vegetables from oven and let cool slightly. 11. Mix in fresh herbs and juice from lemon. 12. Serve (warm or cold) over roughly chopped romaine lettuce with olive oil and a splash of balsamic vinegar. 13. (Optional) add protein of choice.

No comments:

Post a Comment