Paleo Steak Fajitas with a Kick.
2 lbs. flank steak
1/3 cup extra virgin olive oil
2 tbsp Paleo Worcestershire sauce
1/4 cup fresh lime juice
3 cloves garlic, minced
2 tsp honey
2 tsp cumin
2 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 large onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp coconut oil, divided
Avocado, for serving
Cilantro, for serving
1. Stir together the olive oil, Worcestershire sauce, lime juice, garlic, honey, cumin, chili powder, red pepper flakes, salt & pepper in medium bowl. Pour half of the marinade into a separate bowl. In one bowl, place the steak and turn to coat. In the other bowl, place the veggies and toss to coat. Cover both bowls and place in the refrigerator to marinate for 1 hour.
2. Melt one tablespoon of coconut oil in a large skillet over medium heat. Add the marinated veggies & sauté for 3-4 minutes, until just cooked but still crispy. Remove from the skillet to a plate. Set aside.
3. Melt the remaining tablespoon of coconut oil in the same skillet & add the steak. Cook for 2-3 minutes per side. Remove to a cutting board and let rest for 5 minutes. Slice the meat into thin strips against the grain. Serve with veggies and lettuce wraps, topped with avocado & cilantro. ======
Tap on the link in my bio for a complimentary Paleo shopping list. ☝️
The secret sauce?
The secret sauce really just comes down to, “how bad do you want it?”
Workouts are hard. Nutrition is hard. Getting out of bed early is hard.
So is watching someone else live their best life full of energy and confidence, while you sit on the sidelines feeling sluggish and comforting yourself with food...
Choose your hard and put in the work👊🏽
This might LOOK like a photo of junk food full of processed crud, but in actuality it is organic chicken wings in my SUGAR free Thai chili sauce, sweet potato wedges, garden organic cukes and “ranch” style dip made from fresh dill, lemon, onion powder and soaked sunflower seeds. This dish is #paleo friendly, and probably #keto friendly too if ya skipped the wedges (but I would never skip them cuz that’s my favourite part😋)! A really basic strategy to begin eating healthier is to make versions of greasy restaurant foods at home; even if all your ingredients aren’t “clean”, you are likely to get a less calorically dense meal with fewer harmful oils or weird ingredients you can’t pronounce. Try always for whole foods babes: they save lives!
As a bonus: this dip helps me get in my sunflower seeds while I’m practicing #seedcycling !
dip; soak 1/2 cup raw sunflower seeds about 10 min in hot water. Drain, blend with 1/2 tsp onion powder, 2 tbsp fresh dill, 1 clove garlic, 1/2 juiced lemon, and 3-4 tbsp unsweetened almond milk until smooth and the consistency is dip-like! #wings#barbecue#wholefoods#paleoeating#healthyrecipes#seeds#sweetpotatoesarelife#healthylifestyle#yum#nom#seedcycle#holisticeating#nutritioncoach#healyourbodywithfood#holistichealing#pcosnutrition#pcosfighter#sugarfree
When the reality of Monday hits and instead of winnings medals at bars, dancing on top of boats, and accepting free drinks...
...you’re back to work + slaying that side gig + wedding planning + detoxing from the weekend of carbs and sugar 😳 + planning to kill that evening workout
But you’ve got goals, so you’re going to show Monday who’s boss...unless all the options from paragraph A are still available😜 JK, kind of.
Creamy Paleo Chicken Skillet with Mushrooms and Bacon.
2 boneless skinless chicken breasts, cut into 1-inch pieces
3 slices bacon
1 small yellow onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups fresh kale, stems removed and shredded
Salt and pepper, to taste
1. Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate & crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon.
2. Add the onion to the pan & sauté for 4-5 minutes until soft. Push the onion to one side & add the chicken to the pan. Lightly brown the chicken, & then stir in the bell peppers & mushrooms. Cook for an additional 5 minutes. Stir in the bacon.
3. Add the white wine vinegar to the pan to deglaze. Add the coconut milk & kale. Cook for 3-4 minutes until the kale is wilted & the sauce is slightly thickened. Season to taste with salt & pepper. Serve warm.
PALEO GARLIC CHICKEN ALFREDO
1/2 cup raw cashews
1 lb chicken breast tenders can also use pre-cooked chicken to make it easy
2-3 tbsp avocado oil or olive oil, divided
6 cloves garlic minced and divided
1 medium white onion chopped
2 cups chicken broth divided
2 tbsp lemon juice
1 tbsp tahini
1/4 cup nutritional yeast non synthetic type*
Salt and Pepper
1/3 cup fresh chopped basil optional
Vegetable noodles to serve
Soak your raw cashews for at least one hour in hot water, up to 12 hours. Drain and set aside when ready to cook.
Heat a large skillet to medium heat. Salt and pepper your chicken breast strips, If you have large chicken breasts, cut into smaller pieces so the cook time is shorter. Add 2 tbsp avocado oil to the skillet, then add 2 cloves minced garlic. Heat the garlic for just one minute until flavorful, then add the chicken to the skillet. Cook for 3-5 minutes per side, or until chicken is cooked all the way through. Do not overcook. Set aside to a plate and cover with foil.
Add the remaining avocado oil to the pan. Add in chopped onion. Let saute for 2-3 minutes to give the onion a bit more flavor. Now add the remaining minced garlic, then add in 1 cup chicken broth.
Let the broth and onion/garlic mixture simmer for 8-10 minutes or until onion is completely soft. You may need to add in a bit more broth to prevent any burning. But the broth should be almost completely evaporated once the onions are ready.
Place onion/garlic into your blender. Now add the remaining chicken broth (about 1 cup), lemon juice, tahini, nutritional yeast, and cashews. Mix in your blender on high speed until you have a smooth and creamy sauce. This may take a few minutes. You can prepare your noodles while the sauce is being made.
Once the sauce is smooth, adjust with salt and pepper to taste, or even add in a bit more lemon if the nut taste is strong or more nutritional yeast (for cheesy flavor).
If the sauce is cool, you can heat up in a small saucepan to serve (or microwave).
Serve over vegetable noodles with fresh cracked pepper, salt, and fresh basil.
3 words: Crispy. Artichoke. Hearts. Quite possibly the easiest thing to make ever... Starts with a frozen bag of artichoke hearts (kinda tricky to find but check in the frozen veggies section and you might get lucky.. I found them at Met Market).. toss the frozen hearts in olive oil, S&P and lemon juice.. then bake at 425 for 40 mins. Toss half way between. And that’s it! The key is the frozen artichoke hearts.. don’t even have to thaw them and no, the jarred kind won’t work because they contain too much moisture/liquid.. The original recipe is served with horseradish aioli but I unfortunately do not like horseradish/wasabi stuff (i wish I did!!!) so I served mine with @primalkitchenfoods mayo and @franksredhot ... so tasty!!! Mine got a little too crisp but I didn’t mind 🤓
Recipe from @healthstartsinthekitchen
#Fixe everything! We had an awesome weekend with our first #fixecookparty (DM us for an invite to our next one)
Today we’re back at the office eating amazing recipes like this one! Join our beta community today!
Wanna hear a funny story?
Went to church yesterday and told my husband we needed to stop and get eggs on the way home.
He turned to me and pointed at a bag of farm-fresh eggs that one of our friends had brought to sell.
Problem solved. 😁💪🏻
Love that I didn’t have to make an extra trip to the store! And, these eggs are LEGIT!! Can you see how bright the yolk is under there?? 😱
It’s 🍪🍪🍪🍪🍪 night!
Mary really wanted some chocolate chip cookies so I whipped up this batch of grain-free tiger nut granola chocolate chip cookies using @paschachocolate organic 100% cacao unsweetened dark chocolate chips! These were the real deal!
I will be posting this recipe in my next newsletter so make sure you sign up on my website! #cookiemonster
Hey yo, new followers and ones who don’t know much about me yet! 👋🏻 .
I’m Caitlin, CatyLynn, Caits, Mama, and Mooooooom.
I’m part of a #legofamily . Much of our downtime when Hubbs is home is spent building.
Making cards and delighting others with #snailmail is one of my favorite things to do.
Homemade chocolate chip cookies are my jam. I mean, they’re not jam. They’re cookies.
Day by day, I’m a #recoveringperfectionist .
5 years postpartum, I acknowledged my issues with depression + anxiety. I’m on the road to at best, recovery, if it exists…and, healthy management if it doesn’t. #depressionsucks
Cooking doesn’t run in my DNA, but I’m working hard to change my legacy. #onemealatatime
For 10 years, I ran a portrait photography business. I loved every minute of it. I learned many valuable lessons. None of which I take for granted. I set down the lens when I got pregnant with baby-number-last and began my journey with Young Living, spreading education about holistic wellness to whoever will listen. I’d like to one day go back to photography, but maybe in a different format. In a way where I could use it to solely bless others, rather than need to produce an income from it.
My favorite essential oils are Northern Lights Black Spruce, Valor, and Frankincense.
If I could go on vacation this very minute, I’d pick somewhere with a lazy river and someone to serve me food.
My favorite time of day is golden hour.
My kiddos are 6, 5, and 1 year young. I understand the close-in-age kids, the boy/girl sibling pair, family of 5 thing, and the age-gap-baby. I also understand nursing and formula feeding, co-sleeping and CIO method, and probably many sides of other parenting things that sometimes we get on soap boxes for, but hopefully don’t take to our graves. #gobsofgrace
What do you resonate with? Where are we different? Tell me about you. One thing. Ten things. Whatever you feel like sharing, I want to listen. Let’s be friends.
This plate reminds me that I’m a recovering perfectionist.
The eggs should be on the left, with the hash covering the white part of the eggs, or maybe the hash should be a bed for the eggs? 🤔
What I’m learning to see is far past the aesthetics. I’m learning to see that I MADE this delicious breakfast.
I made a choice to eat a healthy, nourishing meal over a gluten, sugar, dairy bomb bowl of cereal. (Btw. There’s nothing inherently wrong with that, but for me, I needed to change my habits.)
This plate is a product of over 5 years of working to change unhealthy habits.
How did I finally do it?
One thing at a time. One day at a time. One little choice at a time.
After a while, those little tiny choices added up, and now here’s where I’m at.
I have a ways to go in a lot of areas, but I’m learning that it’s okay to not be perfect.
There is joy in the process.
Operation Post Bach Party Cleanse is going down tomorrow🙌🏽
3 Days | Not a Liquid Cleanse | Bye Bye Bloat
Stay tuned for Before + Afters this week. The last couple times I’v done this cleanse I’v lost 5 lbs and a couple inches. Excited for this round and this week’s lineup. 🥗🥒🥑🍅
Note to self....Don’t ask your coach friends to join you for your bach party! They will get your ace out of bed and say, “So which workout you wanna do?”
It felt like Mexico all over again😜. And super impressed with all my friends that worked out this am!
Bring on the 8 hour booze cruise today 🍹
Real talk, comin at ya!
1 week away for work, zero prepped food and I am struggling. Physically especially, but I would be deceiving you if I said mentally I was in tip top shape. I am not. It isn't easy when you're so used to being in control. That control was taken away from me unexpectedly for 8 days. I haven't gone 8 days without prepped food (of some kind, usually protein and carb sources), in years. YEARS. I'm not competing soon, but that doesn't mean I don't have goals. You can track all you want, and I did, but it isn't the same. Eating out everyday has hurt my digestive system, killed my gut and blown me up like a buffallo🐃I feel weak, gross and a bit like poo💩🤢 it was too much for me. So here I am. No filters. Just me. The week coming is for me to reset. To appreciate my routine. To prioritise health. To get back to feeling 100%.
I need to rest up, try to reconnect with my body and move on. That's the thing. You can't dwell. You have to find the strength to push through the poop. Poop will happen, guarantee it🤣but ya gotta throw is back at the world and keep moving. Don't dwell. Make a plan and move forward! Just like me. #healthcomesfirst#traveldoesnotagreewithme
Some things about sugar/carbs in reply to the Sugar question on my story:
Save your sugar treat for 1 time a day, and make that post-workout or evening straight after dinner. Yup, complete opposite to the no ‘carbs after 5pm’ myth which persisted for decades.
After you’ve emptied your muscle cells of energy (after exercise / end of the day) they are more receptive to uptake of energy to replenish them. Other carbs intake (slow release preferably) at other times of the day is fine however i still recommend a ‘carb backloading’ method whereby you save all carbs and sugar until later in the day. This is not necessary if weight/muscle gain is the goal.
Having the sugary treats after dinner - when you’re full will also mean you’re less likely to overdo it.
If the above proves challenging, consider taking the edge off with some of your favourite fruits (the whole fruit- not juices). And over time try pushing these fruits towards the end of the day too.
Intermittent fasting can be used as a progressive step from carb-backloading but thats a WHOLE other topic in itself (happy to answer Q’s about that if you want?).
Calories in vs calories out is the lead determinant in weight gain/ weight loss. However for most, intake of highly processed carbs (sugar) will stoke a cascade of appetite hormones (insulin, ghrelin & leptin) that can lead people to over eat over a day
A great example of this is comparing hunger at 10:30am after a bowl of processed cereal vs a high protein/fat meal such as eggs. Also the post sugary lethargy is very real. It’s another reason i choose to carb backload as well as intermittently fast each day.
Holding off the insulin rollercoaster until the end of the day will help stabilise your appetite throughout the day, making it easier to abstain and not go over your daily caloric needs
Step by step approach: *continued in first comment*