Nourishment on the Road!

Summertime is travel-time for many people … and I was no exception this Summer.  My travels took me to Colorado to celebrate the 4th of July events in the Denver/Boulder area.  At first, I was quite concerned that it would be difficult to make healthy choices on the road – but (in fact) I am happy to report that “it was not difficult at all”!

Here is a quick look at what nourishment on the road looks like to me:

ontheroad

Breakfasts:

  • Poached Eggs with veggies, avocado and fresh fruit (the Buff in Boulder, CO)
  • Bacon, Eggs and fresh berries (The JW Marriott, Boulder, CO)
  • Bacon, Eggs and fresh fruit (the Buff in Boulder, CO)

Lunches:

  • House Salad with 1/2 Turkey/Bacon/Avocado sandwich “deconstructed” (The Rock Ship Grill at the Red Rocks Amphitheater, Morrison, CO)
  • Flatiron Steak Salad [no potato, no cheese, dressing on the side] with fresh avocado (the ModMarket, Longmont, CO)

Dinners:

  • Herb Crusted Wild Salmon with sage-cauliflower puree and roasted root medley (Blooming Beets Kitchen in Boulder, CO)
  • “Barker Burger” Grass Finished Bunless Burger with sage-cauliflower puree and Swiss Chard medley (Blooming Beets Kitchen in Boulder, CO)
  • The Elk Burger with Bacon and Avocado [no bun]  (Wapiti Restaurant & Pub in Estes Park, CO)

Snacks:

  • Raw macadamia nuts, pistachios and coconut flakes – a sort of trail mix that traveled with us everywhere we went (Sprouts Supermarket in Boulder, CO)
  • Water, water and more water!
  • Yes  … coffee, too!!!

See how easy that was?  whew!!!!

Paleo Lemon Chicken Dinner

Lemon Chicken and greens

Lemon Chicken and greens

This dinner was inspired by the fresh asparagus from my own little garden (yay!) and the organic chicken breasts I found at the market this week.  Most of other ingredients I had on hand.

  • 2 Organic Smart Chicken breasts ($9 from Strack and Van Til)
  • Juice and zest of 1 lemon
  • 3 Organic Scallions, diced to 1/4″ pieces
  • 1 Tablespoon Melted Organic Coconut Oil for marinade
  • 1 Tablespoon Organic Coconut Oil for cooking
  • Sea Salt and Black Pepper to taste

Combine the chicken breast, lemon juice, olive oil, salt and pepper to make your marinade.  Let the chicken marinate for about 30 minutes.  Heat a skillet over medium-high heat and add coconut oil.  Cook the chicken for 4-5 minutes per side or until completely cooked through.  Let the meat rest for at least 5 minutes before slicing.

I served this with an organic salad (arugula and grape tomatoes) and the asparagus and mushrooms, but you could use almost any greens or vegetables you have on hand.   So refreshing on a warm summer evening!

And … if you are lucky enough to have leftovers, it makes a great salad for tomorrow’s lunch!

Enjoy 🙂

 

Sugar Free Bacon for Breakfast!

Sugar Free Bacon for Breakfast

Sugar Free Bacon for Breakfast

Breakfast without bacon … just isn’t quite as satisfying.  That’s why I was so thrilled to find a great source for Sugar Free Bacon 🙂

I am happy to tell you that US Wellness Meats has three pages of Sugar Free Products – all minimally processed – my favorite so far is the Sugar Free Pork Bacon.  For me, it tastes just like Grandma’s bacon from her farm in Southern Illinois.  Yep – and here’s why:  the only ingredients are pork and sea salt.  No white sugar, brown sugar, honey powder, agave, turbinado sugar, MSG, nitrates or nitrites.

So … fry some up – and serve it with some organic eggs scrambled with a few handfuls of fresh organic spinach and you’ve got yourself a nutritious and delicious start to the day.

🙂

Enjoy!

 

Bye-Bye Non-Organic Bananas!

Organic Bananas

Organic Bananas

Going to the beach?  a Picnic or Camping?  or just looking for an easy delicious snack?  My latest find is ORGANIC BANANAS!

You might wonder …. why bother to buy organic bananas?  Especially if you’ve never heard anything about them being part of “the dirty dozen” – you know, the 12 fruits and vegetables with the highest pesticide residues as determined by the EWG (Environmental Working Group) each year.

However, according to the Made in Nature company,

  1. Conventional bananas are sprayed with synthetic fertilizers, insecticides, and herbicides. … The workers on many conventional plantations are often exposed to these toxins. This leads to a host of health conditions including skin diseases and kidney failure.

  2. The toxins used to grow conventional bananas are not just on the outside. They leach into the soil where the fruit is grown. So even when it’s peeled, you’re still ingesting some of them.

  3. Ongoing studies have shown a connection between pesticides in foods and their nutrient content. You guessed it–organic foods rate higher.

… and they make my new favorite snacking food!  Hooray for Organic Bananas in a Bag!!!!

Wild Caught Sea Scallops: Paleo, Pan Seared and Delicious!

Wild Caught Sea Scallops

Wild Caught Sea Scallops

For some reason, I have always avoided cooking seafood at home.  Maybe I was afraid of not cooking it properly – or just not knowing how.  But, honestly … the mystery is over.  This is so easy, I cannot believe it has taken me so long!  I found a very simple – and tasty preparation.

I used:

  • 1 Tablespoon Organic Coconut Oil
  • 1 lb. Wild Caught Scallops ($15 frozen from Meijer)
  • 3 Organic Green Onions ($1 from Meijer)
  • Sea Salt and Black Pepper to taste

Defrost and rinse scallops with cold water and pat dry with a paper towel.  Heat coconut oil in a frying pan.  Add diced green onions to coconut oil and sauté until they begin to wilt.  Add scallops and sprinkle with salt and pepper.  Sear scallops for approximately 2 minutes per side.  Be careful not to overcook, as they will become chewy and tough and you don’t want that!  Serve hot, on top of seared veggies or a fresh green salad – organic, of course!

Paleo Shredded Beef Dinner made EASY!

Image

Shredded Italian Beef Dinner

This dinner is super-easy to put together and very tasty, too!  It’s all about having the right ingredients on hand.  I had purchased a 1 lb package of “Slow Roasted Shredded Beef” in my last order from US WELLNESS MEATS and it was thawed and ready to heat up.  Did I mention that this beef is 100% grass-fed and grass-finished?  ANDDDD it is already cooked (without any additives).  What could be easier?  The following prepares dinner for 2 in just a few minutes!  YUMMM!

  • 1/2 lb. Slow Roasted Shredded Beef (@$8 from US Wellness)
  • 4 Olive Oil-Packed Sun dried tomatoes, cut in small ribbons
  • 8 Ripe Olives or Kalamatas
  • Sea Salt and Black Pepper to taste
  • 1 Tablespoon Coconut Oil
  • 1 Organic Zucchini, halved and sliced into half rounds
  • I teaspoon Italian Seasoning Blend

In small skillet, combine beef, sun dried tomatoes and olives.  Season with salt and pepper to taste and heat.  Heat coconut oil in a medium size skillet.  Add zucchini and seasoning.  Saute 5-7 minutes until just tender.

I had a leftover sweet potato pancake in the fridge, and added it to the dinner plate stack.  Get creative.  Lots of good veggies out there!

The result?  A quick and tasty dinner that is nutritious and Paleo and FODMAP free.  Yay!

Serve warm and ENJOY!