the everything list

Hello there! It has been a long time!

I just wanted to let you know that I am at a new location, the everything list. I am over there talking about getting healthy, motherhood, life, and I will be adding some new recipes soon!

I hope you can stop by and take a look. Your support means so much to me! I miss you all!


new blog

Hello there! It has been awhile. I just wanted to let you know that from now on, I will be blogging from my new spot, the everything list. So head over there and show that little blog some love!


paleo shrimp and zuchini noodles

Sometimes, with food and with life, simplicity is best. This is especially true when you are having a very busy, somewhat stressful week at work and all you want to do is come home and lay in bed. But you go work out anyway because you know it will make you feel better. And you take some time to clean up the house because you know it will make you feel better. And so you cook something healthy yet simple for yourself because you know it will make you feel better (and get you through the rest of the week.)

That is what this meal was about last week. The Hubs was gone for the night, playing lacrosse, and I needed a detox, if you will, from the marathon eating and drinking from the previous holiday weekend.

The most extensive part of this recipe is making the zucchini noodles. If you have a mandolin, it will go pretty quickly. I have a julienne peeler which takes a bit longer but is almost therapeutic in its repetition, especially when your mind is on ten other things.

serves 2

1/4 c. olive oil

4 large zucchini, julienned into noodles
garlic powder, to taste
sea salt, to taste

1/4 c. olive oil

3 garlic cloves, chopped
crushed red pepper, to taste
1 lb. shrimp
1 Tbsp. butter
fresh parsley, chopped

Heat olive oil in large pan. Add zuchini noodles, garlic powder, and salt. Sauté noodles until soft but not soggy.

Meanwhile, heat olive oil in a seperate pan. Add garlic and crushed red pepper and sauté for about a minute. Add shrimp and cook until done. Melt butter in pan and then add noodles. Mix together. Garnish with parsley.



indian-inspired paleo chicken with spinach

I LOVE Indian food. It is definitely one of those things that have been difficult to give up (or really, eat only occasionally) when I started Paleo. Some days I am just missing my rice and lentils.

But, the chicken recipes are very easy to modify and make at home. And, although I haven't really been impressed with cauliflower rice thus far, it is AWESOME with this recipe. Or maybe it is the fact that this recipe is so yummy, it doesn't matter how horrible of a substitute cauliflower is for rice.

Next time, I am doubling or tripling this recipe. I could have eaten this all week long and I think it was even better as leftovers. I thought about it all morning when I brought it to the office with me for lunch.

serves 4

2 lb. boneless chicken thighs
3 Tbsp. coconut oil
1 red onion, chopped
2 cloves garlic, minced
1/2 tsp. cardamom powder
1/2 tsp. coriander powder
 4 oz. tomato paste
1 1/2 c. coconut milk
sea salt, to taste
4 handfuls of spinach 

Cut chicken into bite-sized pieces and set aside.

Heat coconut oil over high heat. Add onion and cook until translucent.

Turn heat to low. Add garlic and spices stirring to create a paste. Add tomato paste to onion mixture. Add coconut milk and salt and whisk into paste. Turn up heat to medium.

Bring sauce to a simmer and add chicken. Cover and simmer for about 15 minutes or until chicken is cooked through.

Add spinach and cook until wilted.

Serve over cauliflower rice.